Cocktails
🌍 Public
French 75
by @NomNomGin, fresh lemon and Champagne — nothing more is needed. The 1915 classic is the fastest route to a good evening today: it's ready in the flute in five minutes. For a fruitier version, use crème de cassis instead of sugar syrup (it is then called Kir Royal).
Source / link: Französische Bar-Kultur (Klassiker von 1915)
Ingredients
Amounts adjust automatically.
| 30 ml | Gin |
| 15 ml | Lemon juice (freshly squeezed) |
| 15 ml | Sugar syrup |
| 60 ml | Champagne (well chilled) |
| nach Bedarf | Ice cubes (for shaking) |
| 1 | Lemon zest (garnish) |
Preparation
Step by step through the recipe
- 1 Chill the champagne flute well in the refrigerator or with ice cubes.
- 2 Add 30 ml gin, 15 ml lemon juice and 15 ml sugar syrup with ice cubes to the shaker and shake vigorously for about 10–12 seconds.
- 3 Double strain the mixture through a fine sieve into the pre-chilled champagne flute.
- 4 Carefully top up the flute with 60 ml Champagne — do not stir, so that the carbonation is preserved.
- 5 Express 1 lemon zest over the glass (this releases the oils), place it in and serve immediately.
Notes & tips
Note: Contains alcohol — not suitable for children or pregnant women. Only sparkling wine from Champagne may be called Champagne — Crémant, Cava or Prosecco work just as well but are cheaper.
Nutrition
estimated per serving- Calories
- 4 kcal
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 1 g
– = ingredient not in nutrition database (estimate incomplete)
