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.