The recipe
for your table
Briefly shake the gin, lemon juice and syrup with ice.
Double-strain into a chilled flute.
Top up gently with champagne.
Garnish with a long, thin lemon zest.
The story
The drink was served around the time of the First World War at Harry’s New York Bar in Paris and owes its name to the most famous French artillery piece of the time: the 75 mm field gun, the “Soixante-Quinze.” Soldiers and journalists thought the combination of gin and champagne hit just as hard. Harry MacElhone and later the Stork Club in New York made it famous; in the classic film Casablanca, it is prominently ordered. Today, it is the sophisticated younger sister of the gin and tonic – and just as celebratory.
The right glass
The French 75 belongs in a flute: tall, narrow and stemmed, so the champagne’s mousse lasts as long as possible. A 19 to 24 cl flute provides exactly the right balance between cocktail base and bubbles. Choose crystal glass with a thin rim for the full celebratory feel – after all, this is a cocktail for special occasions. If you prefer to serve it in a coupe with a 1920s flair, take a look at our champagne coupe glasses.
RCR Brillante Champagne Flute 19 cl (6 pieces)
Schott Zwiesel Vina Champagne Flute 22.7 cl (6 pieces)
Both sets — €112.44 together, free shipping from €50.
Variations & twists
With cognac instead of gin, you’re drinking the French 125, which is rounder and warmer. A sugar cube with Angostura on the bottom turns it into a cross between this drink and the Champagne Cocktail. For large groups: shake the gin-lemon base ahead of time in a carafe and top each glass with bubbles. Looking for more inspiration? Browse all 80 cocktail recipes.
Serving tip
Everything should be cold: the gin, the glass, and the champagne. For a softer version, replace the gin with cognac—in that case, you’re drinking a 'French 125'.
The gin-to-bubbles ratio
Three centiliters of gin, 1.5 cl of lemon juice, and 1 cl of sugar syrup form the base, after which 6 to 9 cl of champagne fills the glass. That is roughly 1 part gin to 2 to 3 parts bubbles. With 6 cl, you get a robust, gin-forward version of around 16 percent; with 9 cl, it remains festive and light at around 12 percent. Always pour in the bubbles last and gently along the inside of the glass, because in a narrow flute they will otherwise foam straight over the rim.
Champagne, prosecco, or cava
Champagne is the classic choice and offers the greatest depth thanks to its aging on yeast. A dry prosecco works excellently and costs half as much; it is fruitier and slightly less complex, which is hardly noticeable in a cocktail with lemon and sugar. Cava falls between the two, with its slightly nutty note. The only strict requirement is that the bottle be brut rather than demi-sec, because the glass already contains 1 cl of sugar syrup. Chill the bubbles to around 6 degrees; a lukewarm bottle will foam over and lose its sparkle within a minute.
French 75, French 125, or French Martini
The names sound similar, but the drinks are not. The French 75 is made with gin, lemon, sugar, and champagne in a flute. Replace the gin with cognac, and you’re drinking a French 125: rounder, warmer, and much less sharp. The French Martini has nothing to do with bubbles and combines vodka, Chambord, and pineapple juice, shaken hard until a layer of foam forms and served in a martini glass. If you’re looking for an aperitif that looks festive yet tastes crisp, choose the 75; if you want something sweet and fruity, choose the Martini.
For a group: prepare the base in advance, add bubbles by the glass
For a drinks gathering or New Year’s Eve, you don’t want to be shaking one glass at a time. Mix gin, lemon juice and sugar syrup in a 3:1.5:1 ratio in a carafe—so for ten people, 30 cl gin, 15 cl lemon juice and 10 cl syrup. Chill the base for at least two hours, so you won’t need to shake when serving. Pour 5.5 cl of the base into each flute and top up with 6 to 9 cl of champagne. Allow approximately one bottle of bubbles per four to five glasses, and juice the lemon the same day.
Frequently asked questions
What is in a French 75?
Gin, fresh lemon juice, sugar syrup and champagne. Briefly shake 3 cl gin, 1.5 cl lemon juice and 1 cl sugar syrup with ice, double-strain into a chilled flute and top with 6 to 9 cl chilled champagne. A long, thin lemon zest completes it.
Why is the cocktail called French 75?
The name refers to the French 75 mm field gun from the First World War, the Soixante-Quinze. Soldiers and journalists at Harry's New York Bar in Paris thought the combination of gin and champagne hit just as hard. Later, New York’s Stork Club made it world-famous.
Can you make a French 75 with prosecco?
Yes, as long as the bubbles are dry. A brut prosecco or cava works excellently and is often more practical for mixing than expensive champagne. Avoid extra dry or demi-sec: the recipe already contains sugar syrup, so the cocktail can quickly become too sweet.
Which glass do you use for a French 75?
A champagne flute holding 19 to 24 cl. Its tall, narrow shape keeps the champagne’s mousse intact the longest, while the stem prevents your hand from warming the bubbles. Choose crystal with a thin rim: see our champagne flute glasses.
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