French 75
The French 75 gained popularity during American Prohibition and appeared overseas in 1930 in Harry Craddock’s “The Savoy Cocktail Book.” This Champagne riff on a Tom Collins packs a serious flavor punch, especially when shaken with Tanqueray No. TEN Gin.
What you’ll need:
Ingredients:
- Tanqueray No. TEN Gin1oz
- Lemon Juice0.75oz
- Simple Syrup0.5oz
- Brut Champagne2oz
- Lemon Twist Garnish
*Approximate serving size is 1.4 servings. Please enjoy responsibly.
Equipment
- Champagne flute
- Jigger
- Cocktail shaker
- Strainer
- Muddler
Method
Step 1
Using a sharp knife and a cutting board, remove a long slice of lemon skin, leaving as little pith on the peel as possible. Gently curl into a twist and set aside.
Step 2
Combine gin, lemon juice and simple syrup in a cocktail shaker with ice.
Step 3
Shake until combined and strain into a flute or coupe glass.
Step 4
Top with brut Champagne.
Step 5
Twist the lemon peel over the drink to express the oils, then add as garnish.
This Prohibition-era Champagne riff on a Tom Collins packs bubbly, citrusy notes. Try this French 75 cocktail recipe shaken with Tanqueray No. TEN Gin.
In this recipe
Simple Syrup
8 oz. Granulated Sugar
8 oz. Water
In a medium size pot, heat the sugar and water for 15-20 minutes on a low simmer until the sugar is dissolved, stirring occasionally to prevent caking.
Once sugar is dissolved, remove from heat.
Pour into a container for storage, and label, date and refrigerate for later use. Good for 3 months. Yields 14 oz. of simple syrup.
More from The Bar
Stay Inspired
Sign up to our newsletter for exclusive recipes, insider secrets and special offers, all delivered straight to your inbox.
