A Weapon of Celebration
The French 75 was created in 1915 at the New York Bar in Paris (now Harry's New York Bar). It was said that the combination of gin and champagne had such a kick that it felt like being shelled with a French 75mm artillery piece. The name stuck.
The Champagne Question
You don't need to use vintage Champagne here — the gin and lemon will dominate the subtleties. A decent Crémant, Cava, or dry Prosecco works perfectly. What matters is that it's dry, cold, and fizzy.
Getting the Balance Right
The French 75 should taste like a celebration, not a gin sour with bubbles. Go easy on the lemon and sugar — they're there to bridge the gin and the champagne, not to dominate. The effervescence should be the star.
When to Serve
- New Year's Eve — the obvious choice
- Wedding toasts — more interesting than straight champagne
- Sunday brunch — replaces the Mimosa for gin lovers
