French 75 Cocktail Recipe (The Classic from Paris)

Where was the French 75 Created?

The French 75 drink was born in 1915 at the New York Bar in Paris, renamed Harry's New York Bar when Scotsman Harry McElhone took over in 1923. Today it's one of the city's most legendary bars, tucked into rue Daunou in the opera district.

Look out for the quirky sign outside: "sank roo doe noo" - the phonetic spelling of the address at 5 rue Daunou.

I still like to pop in now and then (purely for research, of course) to compare their French 75 with mine at home. They even serve it with a glass of water on the side. That says it all.

Fun Fact and Why is it Called a French 75?

When I first moved to Paris in 1992, I thought the name referred to the Paris postcode: 75. Logical right? After all, number plates end with département codes:
75 = Paris, 13 = Marseille (hold onto your seat if you're driving there), 69 = Lyon.

But no. The cocktail takes its name from the French 75mm field gun, used in World War I. Famous for its speed and accuracy, it could fire 20 rounds a minute with devastating impact. Just like the gun, the cocktail delivers an explosive kick.

At the Imperial War Museum in London, you can even see the original canon, gifted by France as a symbol of wartime heroism.

What's in a Classic French 75? Ingredients

The French 75 cocktail is as loaded as the field gun it was named after, yet it remains one of the most sophisticated drinks you can order. It's a mix that either impresses the bartender - or, in some French bars, draws blank looks. (Yes, it happens even in Paris!)

The classic cocktail combines:

• Champagne (or another good dry sparkling wine)
• Gin
• Fresh lemon juice
• A touch of simple syrup

The result? A drink that pops in the mouth, sharp with citrus, softened by syrup, and with bubbles that startle the taste buds.

At Harry's Bar, they also add a secret ingredient to the chilled glass before pouring: 2-3 drops of Absinthe. It sounds tiny, but it adds an intriguing herbal edge. It's optional but worth trying for authenticity. See the classic cocktail recipe in ml below.

Is it Easy to Make at Home?

Yes. A French 75 cocktail recipe is simple once you know the trick: don't skip the syrup. Without it, the drink is sharp and harsh. Just a spoonful of simple syrup (equal parts sugar and water, dissolved and cooled) makes all the difference.

For parties, make a French 75 batch recipe: mix the gin, lemon, and syrup in advance, chill, then top each flute with sparkling wine or Champagne when serving.

Is Prosecco or Champagne Better?

Traditionally, Champagne is best. But I often choose Crémant - sparkling wines from Alsace, Burgundy, or the Loire. They're French, elegant, and priced closer to Prosecco.

• Champagne - best for celebrations.
• Prosecco - easy-drinking and budget-friendly.
• Crémant - my favourite, same méthode as Champagne.

Always pick Brut (dry) for balance. Sweet sparkling wines overwhelm the cocktail.

What's the Difference Between French 75, 76 and Tom Collins?

The original cocktail was made with gin and appears in many recipes around the 1920s and 1930s, including The Savoy Cocktail Book (1930). It gets confusing, however, are more are popping up today:

• French 75 - gin, lemon juice, syrup, and Champagne.
• French 76 - replace the gin with vodka. Smooth and 'lighter' (not sure)
• French 77 - add elderflower liqueur (like St-Germain) for a floral twist.
• The Tom Collins is also made with gin, lemon, and syrup - but topped with soda water.

Some versions also mention a Cognac French 75, replacing gin with Cognac. Richer and rounder, it harks back to earlier recipes but isn't common in French bars today.

How to Order a French 75 in France

To test this out for you, I've done some homework around Paris. I normally order it in French but I have heard a few tourists being corrected when they simply ask for a 75 in English (that's so Parisian, I know, but start with Bonjour and you get off to a better start - we're not in the 1942 film, Casablanca).

So in France, ask for a "French Soixante-Quinze" (pronounced 'swaz-onte-kanz), s'il vous plaît. Yes, this isn't a spelling mistake: say 'French' (the English word - we never say Français 75) with a French accent, rolling the 'r' followed by soixante-quinze.

Oh, and order it as an apéritif at dinner time. It's so powerful, it's not like a mimosa - we'd never drink it for Brunch for example!

Do you Tip at Bars in Paris?

Service charge is already included in bars and cafés in France, so tipping isn't necessary. Waiters are given a living wage so don't worry about them missing out by not giving tips.

However, if you particularly appreciate the service and want to give a discretionary tip, then it's not rude and is also welcomed. It's up to you.

Is a French 75 a Classy Drink?

Internationally, yes. It's one of the most stylish Champagne cocktails. In France, however, many bartenders look puzzled if you order it - classics like Kir Royal dominate instead. So what does ordering a French 75 say about you?

• You're adventurous.
• You've got a bubbly, headstrong personality.
• You're classy, but not afraid of a cocktail with firepower.

Just don't sip it on an empty stomach; it's stronger than it looks.

French 75's Variations

Once you've mastered the classic, try these spins:

• Different gins: citrusy, ginger-infused, or floral French gins.
• Swap Champagne for Crémant, Cava, or Prosecco.
• Lime, or even orange juice instead of lemon.
• A hint of Chartreuse or Bénédictine instead of Absinthe.
• Rosé fizz for a pink festive version.

Looking for another lemon drink without alcohol? Try the classic French Citronnade.

French 75 Food Pairings

In France, the classic cocktail is usually an apéritif served on its own or with a lemon twist. Although usually served with a few nuts or olives, it also pairs well with dishes that feature lemon:

• Savoury Choux buns with smoked salmon and apple
• Tropical shrimp cocktail - great for the holidays
• Some people love it with escargots - with the parsley, garlic and all. Why not?
• Herb-crusted salmon with beurre blanc sauce.
• Creamy lemon pasta sauce - even better during asparagus season.
• Roast chicken with a lemon sauce.