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French 75

Fresh, clean, sophisticated – dangerously quaffable. The use of powdered sugar instead of sugar syrup adds an attractive sherbet note to this cocktail...
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John Taylor’s Avatar John Taylor
20th May at 08:58
I made an "Italian 75" (although strictly speaking it was an Aussie/"Italian" 75) using Michinbury Prosecco I had left over and using rich syrup. Not bad but will try again with an Champagne-style Australian sparkling
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Mark’s Avatar Mark
3rd September 2024 at 01:27
Tasty it is! Dry and crisp with the gin being much present.
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Catherine Wright’s Avatar Catherine Wright
17th July 2024 at 05:17
Made these for Bastille Day. Used caster sugar and what a difference. I don't normally make champagne cocktails as I think good champagne is perfect on its own. Got a cheaper champagne.
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jay gavin’s Avatar jay gavin
13th April 2024 at 03:03
2oz gin
1/2 oz 2:1 simple
1/2 lemon juice
3oz bubbly
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Richard Burgess’ Avatar Richard Burgess
15th March 2024 at 15:52
Mr Difford, you have been far too humble and not yet linked your own recipe for the French 75 on this page!
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Simon Difford’s Avatar Simon Difford
18th March 2024 at 12:49
Thanks, Richard. I've added a link to my recipe.
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Lesley Gable’s Avatar Lesley Gable
1st January 2024 at 05:13
Made a riff on this ... instead of the sugar/sugar syrup used 7.5 ml of passion fruit liqueur.
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Frederic D.’s Avatar Frederic D.
1st January 2024 at 01:52
We made the regular version and a vaguely Asian-inspired one, with yuzu juice and Bombay Sapphire East, and both were delicious (and quite dangerous). I had previously overlooked this cocktail, but wow am I glad I corrected this omission.
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Yossi Burg’s Avatar Yossi Burg
8th December 2023 at 08:35
Boom Boom - c'est magnifique! Perfect afternoon drink. My partner had just opened a bottle of dry Prosecco and it worked perfectly- next time when the Brut is popped...
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