Serve in a

How to make:

1. Select and pre-chill a Flute glass.
2. Prepare garnish of lemon zest twist.
3. STIR powdered sugar with lemon juice in base of shaker until sugar dissolves.
4. Add gin and SHAKE with ice.
5. FINE STRAIN into chilled glass.
6. TOP with sparkling wine and briefly stir. (Or pour half the sparling wine into the glass first to help reduce foaming and eliminate need to stir.).
7. EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

• Brut champagne/sparkling wine – Sulphur Dioxide/Sulphites

Review:

Fresh, clean, sophisticated – dangerously quaffable.

The use of powdered sugar instead of sugar syrup adds an attractive sherbet note to this cocktail. However, the drink also works well with sugar syrup – use ¼oz/7.5ml sugar syrup in place of the 1½ spoons of powdered sugar.

Variant:

Soixante-Quinze (1915 Washington Herald recipe) - with dry gin, applejack bonded, grenadine and lemon juice.
"75" Cocktail (Vermeire's 1922 recipe) - with dry gin, calvados, lemon juice and grenadine.
"75" Cocktail (MacElhone's 1926 recipe) - with calvados, dry gin, grenadine and absinthe.
French 75 (Judge Jr's 1927 recipe) - with lemon juice, powdered sugar, dry gin and champagne.
French 75 (Difford's recipe) - served in a gun cartridge-like Colins glass, this combines Robert Vermeire's 1922 recipe with the cognac and champagne now synonymous with the French 75.

History:

Prior to the 1980s/90s, the French 75 cocktail was a long cocktail, served in an ice-filled Collins glass. This modern flute serve has become the norm while the Collins version has been all but forgotten.
See: French 75 history.

Alcohol content:

• 1.4 standard drinks
• 15% alc./vol. (30° proof)
• 20.3 grams of pure alcohol