A quick and easy guide to making the French 75 cocktail. This wonderfully refreshing classic combines gin, lemon juice, sugar syrup and champagne.
For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.
Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.
Fill a cocktail shaker with ice. Pour 10ml/2 teaspoons of the cooled sugar syrup over the ice along with the gin and lemon juice. Shake vigorously for 8-10 seconds.
Strain the mixture into a flute using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.
Top up with the champagne and stir gently to mix the drink. Garnish the French 75 with a lemon twist if using.
Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge.
Try using cognac instead of the gin for a little je ne sais quoi!