| 2 | oz | Gin (or cognac) |
| 1 | oz | Lemon juice |
| 1 | oz | Simple syrup |
| 3 | oz | Sparkling white wine (Brut, chilled) |
| 1 | twst | Lemon zest |
Instructions
Shake all but wine, strain into ice-filled highball glass, top with chilled wine.
Notes
Also very good with cognac. Said to have the power of a 75mm howitzer.
From other users
- Delicous, festive cocktail. A great cocktail that appeals to a wide variety of drinkers, from wine lovers to craft cocktail geeks. Add more simple syrup and it serves as a good alternative to so-called girlie drinks.
- These can really sneak up on you.
- Works well with Prosecco but is obviously a bit sweeter
- A refreshing and solid, if unchallenging, classic.
- Definitely prefer with cognac
- I had my first on of these during Brunch at Arnaud's in New Orleans
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5 Comments
For brunch survival purposes
Submitted by Rob Marais on
For brunch survival purposes I go with 1 oz gin instead of 2. Also I go more toward cava or prosecco. I haven't taken up Todd Maul's suggestion that this apéro requires cognac rather than gin - with the lemon/bubbly combo I'd think that gin would be a no-brainer.
I prefer this with cognac. It
Submitted by Dan on
I prefer this with cognac. It is a very good, classic cocktail. The Elderflower version (French 77) is a nice variation, particularly if you haven't been overexposed to St Germain.
I've always been told that if
Submitted by Zachary Pearson on
I've always been told that if it's gin, it's an English 75, and that Cognac is the way to go here.
Interesting. Among my
Submitted by Dan on
Interesting. Among my friends, I call the Cognac version a French French 75. I made these for a friend's 50's birthday party, which was catered. Big hit. It is one of those cocktails that appeals to a wide variety of imbibers.
Christopher James at the
Submitted by DrunkLab on
Christopher James at the Ryland Inn in Jersey makes a version with Art in the Age's SAGE:
1.5 oz SAGE
0.75 oz lemon juice
0.75 oz 2:1 simple syrup
2.0 oz brut champagne
Toasted rosemary garnish
Served in a Champagne flute.