FRENCH 75 COCKTAIL

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French 75 Cocktail image

The French 75 cocktail was originally created at the New York Bar in Paris in 1915. The combination of gin, lemon juice, Champagne, and sugar was said to have a kick like a French 75mm field gin. Serve with straws.

Provided by Home Happy Hour

Categories     World Cuisine Recipes     European     French

Time 5m

Yield 1

Number Of Ingredients 7

2 fluid ounces lemon juice
2 fluid ounces gin
2 teaspoons simple syrup
1 cup ice cubes
4 fluid ounces chilled Champagne
1 lemon or orange slice for garnish
1 maraschino cherry for garnish

Steps:

  • Combine lemon juice, gin, and simple syrup in a Collins glass. Add ice cubes, fill with Champagne, and stir.
  • Garnish with a slice of lemon or orange and a maraschino cherry.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 18.1 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.5 g, Sodium 15.8 mg, Sugar 2.4 g

Liam Kirwin
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This cocktail is terrible. It's too sweet and the gin is overpowering.


Muddasir Jan
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I tried this cocktail and it was just okay. I think I'll stick to my usual vodka tonic.


Trust Trusburn
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This cocktail is a bit too sweet for my taste, but it's still very good.


Philani Ryu Mlambo
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I made this cocktail for my wife's birthday and she loved it. It's a beautiful and delicious drink.


IKAUT TOM EPOLOT
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This is a great cocktail for a special occasion. It's elegant and delicious.


TheNay Way
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I'm not usually a fan of gin cocktails, but this one is really good. The lemon and sugar balance out the gin perfectly.


HEFAJUL ISLAM
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This cocktail is so refreshing and perfect for summer. I'll definitely be making it again.


Mariah Murray
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I made this cocktail for a party last weekend and everyone loved it. It's definitely a keeper!


ruh voice
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This is the best French 75 recipe I've ever tried. It's perfectly balanced and so delicious.


josphine makena
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I love this cocktail! It's so easy to make and it's always a crowd-pleaser.


Mias Welt
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This cocktail is amazing! It's so refreshing and easy to make. I've made it several times now and it's always a hit. Thanks for sharing the recipe!