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Created by Chef Remy
The cocktail that put New Orleans on the map for champagne drinks: crisp gin, bright lemon, and a cascade of fine bubbles that hits you with the force of a French field gun.
This drink has firepower. The name comes from the French 75mm field gun, the artillery piece that helped win the Great War. Soldiers said the cocktail hit with the same kick. They weren't exaggerating.
The French 75 found its true home in New Orleans. We've been serving it at Lagniappe since we opened in '98, and I can tell you from two decades behind the bar that nothing says celebration quite like this cocktail. The gin provides backbone, fresh lemon brings brightness, and the champagne lifts everything with those dancing bubbles. It's sophisticated without being fussy. Elegant without being precious.
My grandmother Evangeline served a version of this at every family wedding and christening. She called it "the fancy drink" and made it in pitchers, which is exactly how I recommend you approach it for a party. There's nothing worse than spending your own celebration stuck behind the bar. Make a batch, keep it cold, top with bubbles as you pour, and join your guests where you belong.
Quantity
1 1/2 ounces
Quantity
3/4 ounce
freshly squeezed
Quantity
1/2 ounce
Quantity
3 ounces
well chilled
Quantity
1
for garnish
| Ingredient | Quantity |
|---|---|
| London dry gin | 1 1/2 ounces |
| fresh lemon juicefreshly squeezed | 3/4 ounce |
| simple syrup | 1/2 ounce |
| dry champagne or sparkling winewell chilled | 3 ounces |
| lemon twistfor garnish | 1 |
Place a champagne flute or coupe glass in the freezer for at least ten minutes before mixing. A properly chilled glass keeps those bubbles lively and the drink cold from first sip to last. This small act of preparation makes all the difference.
Fill a cocktail shaker with ice. Add the gin, fresh lemon juice, and simple syrup. The lemon must be fresh squeezed, not that bottled nonsense. You'll taste the difference immediately. The oils from the zest that make it into fresh juice add brightness no bottle can replicate.
Shake vigorously for twelve to fifteen seconds until the shaker frosts over and feels almost painful to hold. You're chilling the mixture and creating tiny ice shards that will melt into the drink, providing proper dilution. A weak shake makes a weak cocktail.
Strain the mixture into your chilled glass. You want no ice chips in the final drink. The liquid should be cloudy from the shake and bitterly cold.
Slowly pour the chilled champagne down the side of the glass. Pouring gently preserves those precious bubbles. The drink will turn pale gold and effervescent, the bubbles rising in lazy streams. Fill to about half an inch from the rim.
Express a lemon twist over the drink by holding it over the glass and giving it a firm twist to release the oils. You'll see them spray across the surface. Drop the twist into the glass or perch it on the rim. Serve immediately. This cocktail waits for no one.
1 serving (about 170g)
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