Collinses and fizzes
French 75
Made with classic simple syrup · Paris, 1927
- flute
- none (served up)
- shake
French 75
- 1 oz30 ml gin
- ¾ oz22 ml fresh lemon juice
- 1 oz30 ml simple syrup (1:1)
- 3 oz90 ml brut Champagne or other dry sparkling wine, chilled
- Shake the gin, lemon juice and syrup with ice.
- Strain into a chilled flute.
- Slowly top with about 3 oz of cold brut Champagne.
- Garnish with a long lemon twist.
Garnish: long lemon twist
The syrup
In this recipe
Classic Simple Syrup1 oz30 ml
Simple syrup is equal parts sugar and water, heated just until the sugar dissolves.
As printed: 1 oz simple syrup (1:1) (Imbibe, VinePair); Savoy: 1 spoonful powdered sugar
Or use
Cold-Process Simple Syrup (No Heat)1 oz30 ml
Yes, you can make simple syrup without heat: shake equal weights of sugar and room-temperature water in a sealed jar, rest, and shake again until no crystals remain, about 15 minutes.
As printed: 1 oz simple syrup (1:1)
Or use
Rich Simple Syrup (2:1)¾ oz22 ml
Rich simple syrup is two parts sugar to one part water by weight: 400 g sugar dissolved in 200 ml hot water.
1 oz 1:1 ≈ 2/3 oz 2:1, so use a scant 3/4 oz.
As printed: 1 oz simple syrup (1:1)
Where it comes from
Harry MacElhone's 1922 book listed a drink called the '75', named for France's 75 mm field gun, but with a different recipe. The gin, lemon, sugar and Champagne version was printed in 1927's Here's How, and The Savoy Cocktail Book (1930) made it famous.
Source: The Savoy Cocktail Book by Harry Craddock (1930).
Checked against: Imbibe Magazine – French 75 Recipe · VinePair – French 75 · Punch – French 75 · Cocktail Kingdom Library – French 75 · The Savoy Cocktail Book (1930) – archive.org scan · Wikipedia – French 75 (history only)
The Savoy Cocktail Book (Harry Craddock)
Gear for this drink
Mixology & Craft 16-Piece Cocktail Shaker Set
OXO SteeL Angled Measuring Jigger
Best for Measuring syrup into drinks
Cuisinart Fine Mesh Stainless Strainers (set of 3)
Best for Every infused or fruit syrup
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