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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...
Mark Galaniuk
3rd September 2024 at 01:27
Tasty it is! Dry and crisp with the gin being much present.
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.
13th April 2024 at 03:03
2oz gin
1/2 oz 2:1 simple
1/2 lemon juice
3oz bubbly
1/2 oz 2:1 simple
1/2 lemon juice
3oz bubbly
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!
18th March 2024 at 12:49
Thanks, Richard. I've added a link to my recipe.
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.
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.
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...
14th July 2023 at 19:45
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.