French 75 Recipe

Chill glass

Place a champagne flute or coupe in the freezer for 5–10 minutes or fill with ice water while preparing the cocktail to ensure the glass is well chilled.

Combine base ingredients

In a cocktail shaker, add 2 fl oz gin, 0.75 fl oz freshly squeezed lemon juice, and 0.5 fl oz simple syrup. Add enough ice to fill the shaker about three-quarters full (approximately 1 cup).

Shake

Secure the shaker and shake vigorously for 10–12 seconds until the outside of the shaker is very cold and you feel a good chill and slight dilution.

Strain

Empty the ice or water from the chilled flute/coupe. Double-strain the shaken mixture into the chilled glass using a Hawthorne strainer and a fine mesh strainer to catch ice shards and lemon pulp.

Top with sparkling wine

Carefully top the cocktail with about 3 fl oz chilled Champagne or a dry sparkling wine. Pour slowly down the side of the glass to preserve bubbles and avoid overflow.

Garnish and serve

Express the oils of a lemon twist over the drink by holding the twist skin-side down above the glass and giving it a quick squeeze, then rub the rim with the peel and drop it into the flute as garnish. Serve immediately.