Garnish:
Lemon zest twist
How to make:
STIR powdered sugar with lemon juice in base of shaker until sugar dissolves. Add bourbon, 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 | Bourbon whiskey |
| 2 1/2 fl oz | Brut champagne or sparkling wine |
Review:
Jones' original 1977 recipe, which consists: 2oz/60ml bourbon, 1oz/30ml lemon juice and 2 spoons sugar, topped with champagne, is built in the glass. This makes for a very powerful drink. Hence, we hope Jones would approve of our tweaking his recipe and shaking to mix. The result still has some oomph, but with the extra dilution of shaking, is a tad more harmonious.
History:
Adapted from a recipe in Stanley M. Jones' 1977 book Jones Complete Barguide.
More information on the history and variants of the French 75 can be found on our page.
Alcohol content:
- 1.6 standard drinks
- 14.52% alc./vol. (29.04° proof)
- 21.8 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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