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Recipe

French 75 (Gin, Lemon & Sparkling Wine)

A classic, brunch-ready sparkling cocktail: gin, fresh lemon, simple syrup, and Champagne or prosecco with a citrus twist.

Author By Matt Campbell
4.8
A real photograph of a French 75 cocktail in a chilled champagne flute with pale golden bubbles, a lemon twist garnish, and condensation on the glass on a sunny brunch table
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If mimosas are the easygoing friend, the French 75 is the one who shows up in a crisp shirt, brings good Champagne, and still somehow convinces you to do a second round. It is bright and citrusy, lightly sweet, and finished with that clean, celebratory fizz that makes brunch feel like an event even if you are eating eggs in sweatpants.

The formula is simple: gin + lemon + simple syrup, then topped with Champagne or prosecco in a chilled flute. The trick is balance. You want it punchy but not sour, bubbly but not foamy, and strong enough to earn its reputation without tasting like a chemistry lab.

A real photograph of a bartender's hand holding a lemon peel twist over a freshly poured French 75 in a champagne flute, with bubbles rising through the drink

Why It Works

  • Bright, not sharp: Fresh lemon plus a measured syrup keeps the drink zippy without turning it into lemon water with regrets.
  • Better bubbles: Shaking the base with ice chills and dilutes it just enough, so the sparkling wine stays lively instead of getting knocked flat.
  • Clean presentation: Straining into a chilled flute keeps ice shards out and gives you that elegant, restaurant-style look at home.
  • Easy to scale: The base can be batched ahead for brunch, then topped to order so every glass stays fizzy.

Pairs Well With

Storage Tips

French 75s do not really do leftovers, but you can set yourself up for low-drama refills.

Batch the base (best move)

  • Mix gin, lemon juice, and simple syrup (no sparkling wine yet).
  • Store in a sealed jar or bottle in the fridge for up to 24 hours. Lemon tastes freshest the day you squeeze it, but it is still good the next morning.
  • When ready to serve, shake each drink with ice, then top with sparkling wine.

Keep the sparkle separate

  • Re-cork Champagne or prosecco and refrigerate.
  • For best bubbles, use within 1 to 2 days with a proper sparkling wine stopper.

If a drink sits too long

  • It will go flat. Turn it into a quick rescue: pour over ice in a rocks glass and add a splash of fresh sparkling wine.

Common Questions

Can I use prosecco instead of Champagne?

Yes. Champagne is classic, but prosecco is budget-friendly and totally delicious here. Just know that prosecco sweetness varies by style. If you want it crisp and not sweet, choose Brut (or Extra Brut if you can find it). If your prosecco leans fruitier or sweeter, use slightly less simple syrup.

Do I have to shake it?

Shaking chills the drink and adds the right dilution fast. If you are batching for brunch, the easiest move is to pre-chill the base in the fridge, then shake each drink to order. If you really want a no-shaker option, you can add a small measured splash of cold water to the batched base for dilution (instead of stirring a whole pitcher with ice), then top with sparkling wine in the glass. Just avoid adding sparkling wine to the pitcher.

What is the best gin for a French 75?

A classic London dry works great. You want juniper and citrus notes, not heavy barrel flavors. If your gin is very floral, keep the garnish simple so it does not get perfumey.

How do I make it less strong?

Use 1 ounce gin instead of 1 1/2 ounces, then top with a little more sparkling wine. It stays balanced and feels lighter.

What is a French 125?

Some people use the name French 125 for the same drink made with cognac instead of gin. You will also see it listed simply as a French 75 with cognac (and a few other numbers, depending on the menu). Either way, it is richer, warmer, and very good for cold-weather brunch or holiday dinners.

Can I make it without simple syrup?

You can, but plain sugar does not dissolve easily in a cold drink. If you are in a pinch, use 1 to 2 teaspoons of superfine sugar and shake longer, or swap in maple syrup for a cozy twist.

The French 75 is my go-to when I want something that feels fancy without turning my kitchen into a full bar. The first time I made one at home, I treated it like a mimosa and built it right in the glass. It was fine, but it did not sing. Once I started shaking the gin, lemon, and syrup first, everything clicked. Colder, cleaner, brighter, and suddenly I was the kind of person who chills flutes like I have my life together. Spoiler: I do not, but the cocktail does.