Garnish:
Lemon slice
How to make:
STIR powdered sugar with lemon juice in base of shaker until sugar dissolves. Add gin, SHAKE with ice and strain into ice-filled glass. TOP with champagne and lightly stir.
| 1 fl oz | Lemon juice (freshly squeezed) |
| 3 barspoon | Powdered sugar (white sugar ground in mortar and pestle) (or use 5ml of 2:1 sugar syrup per spoon) |
| 1 1/2 fl oz | Hayman's London Dry Gin |
| 3 fl oz | Brut champagne or sparkling wine |
Review:
Judge Jr's original 1927 recipe calls for "2 jiggers Gordon water; 1 part lemon juice; a spoonful of powdered sugar; cracked ice. Fill up the rest of a tall glass with champagne!" I've loosely interpreted this recipe to the one above (with the 3 spoons of powdered sugar being flat 5ml measuring spoons). The result is dangerously quaffable gin spiked champagne with a zesty lemon bite. The powered sugar adds an attractive sherbet note, but if you prefer to use sugar syrup then substitute with ½oz/15ml (2:1).
Variant:
Soixante-Quinze (1915 Washington Herald recipe) - with dry gin, applejack bonded, grenadine and lemon juice.
"75" Cocktail (Vermeire's 1922 recipe) - with dry gin, calvados, lemon juice and grenadine.
"75" Cocktail (MacElhone's 1926 recipe) - with calvados, dry gin, grenadine and absinthe.
French 75 (late 1980s/90s incarnation) - with lemon juice, powdered sugar, dry gin and champagne.
French 75 (Difford's recipe) - served in a gun cartridge-like Colins glass, this combines Robert Vermeire's 1922 recipe with the cognac and champagne now synonymous with the French 75.
History:
Adapted from a recipe in the 1927 book Here's How by Judge Jr..
See: French 75 history.
Alcohol content:
- 1.7 standard drinks
- 14.34% alc./vol. (28.68° proof)
- 23.7 grams of pure alcohol
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