French 75 cocktail recipe

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Traditionally made with Champagne, our French 75 cocktail recipe uses the ever-popular Italian sparkling wine for the bubbles instead.

French 75 cocktail recipe
(Image credit: Future PLC)
Makes
SkillEasy
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Jessica Ransom's avatar
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Traditionally made with Champagne, our take on the famous French 75 cocktail uses the ever-popular Italian sparkling wine for the bubbles.

The French 75 cocktail is the perfect drink for anyone who loves gin and sparkling wine. For us, there’s something about a cocktail served in a flute that feels extra special. This French 75 would be a delightful addition to your homemade boozy brunch, or if you’re hosting a party with friends and family.

Ingredients

  • 25ml Conker Dorset Dry gin
  • 25ml lemon
  • 15ml sugar syrup
  • Campo Del Passo Prosecco (Northern Wine and Beer)

For garnish:

  • Lemon twist

You will need:

  • Champagne flute

WEIGHT CONVERTER

to

Method

  1. Add the Conker Dorset dry gin, lemon juice and sugar syrup to a shaker with ice and shake well.
  2. Strain into Champagne flute and top with Campo Del Passo Prosecco.

Top tips for making a French 75 cocktail


  • If you plan to serve this cocktail throughout the evening, ensure your sparkling wine is in the fridge chilling and consider making a batch of the gin, lemon juice, and sugar syrup mixture. Use a ratio of roughly one-quarter lemon gin mix to three quarters fizz.

  • We have used prosecco but the cocktail is traditionally made with Champagne and will give it some creamy, brioche notes.

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Jessica Ransom
Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.