French 75

Name: French 75 Cocktail Recipe
Ingredients: Tanqueray No. TEN Gin; Lemon Juice; Simple Syrup; Brut Champagne; Lemon Twist Garnish

Gin

Author: The Bar Team

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:

Serves:

Tanqueray No. TEN Gin
1oz
Lemon Juice
0.75oz
Simple Syrup
0.5oz
Brut Champagne
2oz
Lemon Twist Garnish

*Approximate serving size is 1.4 servings. Please enjoy responsibly.

Equipment

Champagne flute
Jigger
Cocktail shaker
Strainer
Muddler

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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.

A cocktail glass with a lemon twist and a coupe glass filled with shrimp are set on a burgundy tablecloth alongside plates and glassware.

In this recipe

Tanqueray

Tanqueray No. TEN Gin

750ml

Two clear, ribbed glass coupe cocktail glasses are positioned side by side on a plain white background.

Ferm Living

Ripple Champagne Saucers, Set of Two

A wooden block holds four gold bar tools: a strainer, bottle opener, jigger, and spoon, each standing upright in its own slot.

Kessy Beldi

Sidecar 5-Piece Tool Bar Set

A clear glass cup with a metallic copper-colored lid featuring a small loop on top, set against a plain light background.

Nude

Hepburn Shaker with Metal Top

Simple Syrup

Ingredients

8 oz. Granulated Sugar
8 oz. Water

Directions

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.