IBA
French 75 – IBA
A citrus, refreshing and bubbly cocktail ∙ Shake ∙ 3 min ∙ 12.1% ABV ∙
The French 75 – IBA is a sparkling gin sour: gin, lemon juice and sugar syrup shaken, strained into a flute and topped with Brut Champagne.
Ingredients
1
Servings
Instructions for 1 serving
- Pre-chill a glass
- Shake with ice: London dry gin 30 mlLemon juice 15 mlSugar syrup 15 ml
- Strain into the chilled Champagne flute
- Top up with Brut Champagne
- Stir gently
Tips
- Top the flute slowly with the Champagne and give it only one gentle stir, so the drink keeps its fizz.
History
The French 75 – IBA is the International Bartenders Association's standard specification of the French 75, listed among its Contemporary Classics. It fixes the proportions of gin, lemon juice, sugar syrup, and Champagne, served in a flute.
The French 75 is named after the French 75mm field gun of World War I and was first printed as the "75" in 1922, in books by Harry MacElhone and Robert Vermeire. Its gin, lemon, sugar, and Champagne formula and current name appeared in Judge Jr.'s Here's How (1927), and The Savoy Cocktail Book (1930) helped fix the recipe in that form.
FAQ
What is IBA French 75?
It is the IBA's standardized spec of the French 75, listed among the association's Contemporary Classics: gin shaken with lemon juice and sugar syrup, then topped with Brut Champagne in a flute.
What is a French 75 cocktail made of?
30 ml gin, 15 ml fresh lemon juice, and 15 ml sugar syrup, shaken with ice and strained into a chilled flute, then topped with 60 ml Brut Champagne.
Is a French 75 shaken or stirred?
Both. The gin, lemon juice, and sugar syrup are shaken with ice and strained into the flute. After the Champagne goes on top, it gets only a gentle stir so it keeps its fizz.
What's the difference between a French 77 and a French 75?
A French 77 replaces the sugar syrup with elderflower liqueur, so it is lighter and more floral than the gin-led French 75. Both keep the lemon and the Champagne.
Is prosecco or brut better for French 75?
Brut Champagne, as in this recipe. It is dry, with firmer bubbles, so it adds no extra sweetness to the lemon and gin. Prosecco is softer and fruitier; it can make the drink sweeter and mute the gin.
