I always thought a French 75 had cognac... who knew that was a '125'?
Anyway, I up the cognac and champagne to better balance the lemon, and use maple syrup instead of sugar. It doesn’t taste like maple in the drink, but adds a subtle note.
2 oz cognac, 3 oz champagne, 1/2 oz maple syrup, 1/2 oz lemon juice. Garnish with lemon twist.

I found this to be a bit underwhelming. I might try it again with calvados.

Wanted a retro, old-school version including apple brandy and figured cognac would work better than gin. Used 3/4 oz VSOP cognac, 3/4 oz apple brandy, 1/2 oz lemon juice, 1 tsp powdered sugar, and 1/4 tsp grenadine for a little extra color and sweetness. Shake and strain into a flute, fill with champagne. Excellent!

Outstanding. With the few number of ingredients, it is important to use a quality cognac and champagne. Cognac and champagne go well together. Lemon adds a nice sharp taste. Great with some appetizers on a late summer afternoon.

It should’ve been the French 105, although someone has now used that for a French 75 made with limoncello.

To my tastes, and in spite of my fondness for brandy, this is inferior to the 75, which is inferior to the Sabot. Maybe I should try a sabot with cognac, or a champagne sidecar… or maybe champagne and cognac are just not meant to be friends (for me, at least).

A little underwhelming but drinkable none the less.

Somehow didn’t ring my chimes. The lemon juice kind of overwhelmed the flavor of the champagne. I’d up the sugar a hair and cut back some more on the lemon. The cognac is fine as is.

I first had the cognac version at the Compere Lapin bar in New Orleans in 2021. Simply superb. Better than with gin.

Also try the "Very French 125" with Chambord as the sweetener.

A great improvement on the French 75. I used Courvoisier. I wont be going back to the French 75 any time soon.