Recipes>Champagne Recipes

French 75

by Richard Godwin from The Spirits

Easy

Serves 1

Take your glass of champagne to the next level with the renowned French 75 cocktail, which adds a splash of cold gin, lemon juice and sugar syrup to your bubbles.

Discover more delicious Champagne recipes

Celebratory tipples for special occasions

From the book

The Spirits

Richard Godwin

Buy From

Introduction

The French 75, which slides a spine of cold gin, lemon and sugar into a quivering body of champagne, is a simple and excellent way of improving bubbles. Admittedly you wouldn’t want to use the best vintage Dom Perignon here, but if you use half-decent bubbles, you should find the result sharp, steely and ‘modern’, in the way that Guillaume Apollinaire and Zelda Fitzgerald are modern,

Certainly, with its sharp report, it is more satisfying than the more common methods of doctoring champagne – and I won’t tell if you use prosecco.

Tags

Ingredients

Method

To make the golden sugar syrup place a saucepan on a low heat. Pour in 2 cupfuls of golden caster sugar , then 1 cupful of fresh water . Stir until the sugar is completely dissolved. As soon as it is dissolved, remove the syrup from the heat and allow it to cool – on no account allow it to boil. Once cooled decant into a jar or bottle and it should keep for six weeks or so – do give it a little taste before you add it to your spirits if you’re in doubt.

Be sure to freeze your flutes first and shake the gin, lemon juice and sugar syrup over ice to combine (if you are opening a bottle of champagne, I’m assuming you’re multiplying the quantities for guests, which may convince you it’s worth the trouble).

Double-strain a shot’s worth of the mixture into each chilled glass and top with champagne.

Garnish with a lemon-zest twist – here, elegance is all, so I would use a knife to fashion each one into a neat little parallelogram.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Champagne Recipes

View all

The Rose

by Tony Conigliaro from Drinks

The Dandy

by Hawksmoor from Hawksmoor at Home

More Cocktail Recipes

View all

Slow Cooker Mulled Wine

by Clare Andrews from The Ultimate Slow Cooker Cookbook

Mr Micawber’s Hot Gin Punch

by Hendrick’s Gin, Ally Martin from The Curious Cocktail Cabinet

More Dinner Party Recipes

View all

Mary Berry’s Horseradish Beef Cheeks

by Mary Berry from Mary 90: My Very Best Recipes

Mary Berry’s Gravadlax with Mustard Dill Sauce

by Mary Berry from Mary 90: My Very Best Recipes

Get our latest recipes, features, book news and ebook deals straight to your inbox every week