Cocktail
French 75
A short gin sour lengthened with Champagne. The sparkling wine goes in after shaking so its bubbles stay in the glass.
Gin · Citrusy · Fresh
Ingredients
Ice and water are assumed. Add everything else you have.
Method
Shake
Equipment: Jigger or measuring spoon · Cocktail shaker · Strainer
- Chill a Champagne flute. Shake gin, lemon juice and syrup with ice for 10–15 seconds.
- Strain into the empty chilled flute. Slowly pour in the measured Champagne.
- Stir once, gently, to combine.
A small detail
Use chilled brut Champagne. Never shake a carbonated ingredient.
Estimated strength
Medium
What does this mean?
Per serving: ≈ 14.2% ABV · ≈ 15.1 g alcohol
An estimate, not a measurement. Dilution lowers concentration but does not remove alcohol. Check your bottle label. These typical alcohol levels can vary by brand and market.
Added water from ice: 25%. Water added as a percentage of the measured liquid before mixing. Ice melt varies with temperature, time and technique.
Plan for a party
Prep the base
Measure the base ahead. Fresh additions and the final mixing happen per glass.
Guests: 6
Measure the base ahead. Fresh additions and the final mixing happen per glass.
One recipe serving per guest. Choose the amount you want to prepare.
Base only: 270 ml · Per serving: 45 ml. Use a container larger than the volume shown; allow room for fruit and stirring.
Prepare the base
- 180 ml Gin
- 90 ml Simple syrup (1:1)
Keep separate for serving
- 90 ml Lemon (fresh juice)
- 360 ml Champagne
Water for the batch
Do not pre-dilute this base. The original shake or stir with ice supplies the dilution at service.
Prepare and serve
- Measure the base ingredients into a clean, covered container and stir to combine. Keep the quantities in the serving section separate.
- Prepare for today’s service. Label and refrigerate the covered base; follow ingredient storage labels. Keep ice out of the container and chill the glasses before serving.
- For each glass, use 45 ml of base in place of those ingredients in the original method. Add the separate ingredients at their per-serving amounts. Do not measure the base ingredients a second time.
- Prepare fresh juice close to serving and keep it chilled separately unless it is explicitly in the base. Fresh batches are for this service, not an overnight storage promise.
- Keep fizzy drinks cold and closed until pouring. Add them per glass; never shake or blend them.
The list saves ingredient names, not party quantities. Check the totals above against how much you have. Garnishes and ice are not added.
Bartender sources: Campari Academy: batching techniques · Dave Arnold: measuring dilution and batching · Simon Difford: water and dilution · Jeffrey Morgenthaler: batch calculator
Sources & inspiration
About this recipe
Recipes and house adaptations have source links. Measures, substitutions and estimated strength are explained separately. Images are AI-generated illustrations.
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