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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.