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

Tasty it is! Dry and crisp with the gin being much present.

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.

2oz gin
1/2 oz 2:1 simple
1/2 lemon juice
3oz bubbly

Mr Difford, you have been far too humble and not yet linked your own recipe for the French 75 on this page!

Made a riff on this ... instead of the sugar/sugar syrup used 7.5 ml of passion fruit liqueur.

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.

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...

I love the original version, however, we've swapped out pierre ferrand orange liquor (or O3 or cointreau, etc.) for the simple and like it even better.

You should definitely try this receipe of French 75 with an Earl Gray based gin. It's a killer.

Very drinkable, very refreshing, very balanced... but it comes with a load of "turnarounds". Best served in a metal cup, after all it is named after an artillery shell.

Perfect way to toast Bastille Day before dinner (rest of the champaign with dinner). Simple and extremely flavourful. Was concerned it may be too sweet, but the blend is wonderful with just the right amount of sweet.

Boy oh boy! This goes down way too easy, especially on a hot day. I was worried the sugar would sweeten it too much, but found it very well balanced and adds a lovely “sherberty” twist.

Finding your article on oleo saccharums/ sherbets has forever changed this drink for me. Far simpler to make for a crowd and I would argue even better. Absolutely delicious!

This is a delicious drink, but the recipe is lacking - when choosing metric, I want grams - not 'spoons'. I know tsp, I know tbsp (and still prefer grams) but what the heck is a 'spoon'?

Simon Difford's suggestion of using icing/powdered sugar is right on the mark, it makes it taste more "sherbet". This is a fabulous cocktail, dangerously easy to drink as it tastes like "fancy" lemonade. After reading the interesting history that Simon provided I understood why the name fits the cocktail; it tends to blow your head off if you have more then 1. We tend not to use Champagne for this (prefer to drink that neat), but use a Cremant de Bourgogne which we source from our wine supplier.