📝 About This Recipe
While the world often associates the French 75 with gin, the true soul of New Orleans—and its deep French roots—favors the rich, velvety embrace of Cognac. Named after the powerful French 75mm field gun used in WWI, this version is a sophisticated explosion of bright citrus and effervescent bubbles balanced by the warmth of aged grapes. It is the quintessential Creole brunch cocktail, offering a deeper complexity and a smoother finish than its botanical cousin.
🥗 Ingredients
The Spirit & Base
- 1 1/2 ounces Cognac (VSOP preferred) (high quality, such as Pierre Ferrand or Rémy Martin)
- 1/2 ounce Fresh Lemon Juice (must be freshly squeezed and strained)
- 1/2 ounce Simple Syrup (1:1 ratio of sugar to water)
The Effervescence
- 3 ounces Champagne or Dry Sparkling Wine (well-chilled, Brut style)
The Garnish
- 1 Lemon (for a long, elegant twist)
- 1 piece Luxardo Maraschino Cherry (optional, for a traditional touch)
For the Simple Syrup (Batch)
- 1 cup Granulated Sugar
- 1 cup Water (filtered)
👨🍳 Instructions
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1
Begin by chilling your glassware; place a classic Champagne flute or a coupe glass in the freezer for at least 10 minutes prior to assembly.
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2
Prepare the simple syrup by combining 1 cup of sugar and 1 cup of water in a small saucepan over medium heat.
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3
Stir the syrup constantly until the sugar is completely dissolved and the liquid is clear; do not let it come to a boil.
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4
Remove the syrup from heat and let it cool to room temperature before transferring to a glass jar for storage.
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5
Freshly squeeze a ripe lemon and pass the juice through a fine-mesh strainer to ensure no pulp or seeds enter the cocktail.
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6
Fill a cocktail shaker three-quarters full with large, solid ice cubes (avoid crushed ice as it melts too quickly).
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7
Pour exactly 1 1/2 ounces of Cognac over the ice, followed by 1/2 ounce of fresh lemon juice and 1/2 ounce of the prepared simple syrup.
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8
Secure the lid of the shaker tightly and shake vigorously for 12-15 seconds until the outside of the shaker feels frost-cold to the touch.
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9
Double strain the mixture into your chilled glass using a Hawthorne strainer and a fine-mesh tea strainer to catch any ice shards.
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10
Slowly top the glass with 3 ounces of chilled Champagne; the bubbles will naturally mix the ingredients, so no stirring is required.
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11
Express the oils of a lemon twist over the surface of the drink by giving it a firm squeeze, then rub the peel along the rim of the glass.
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12
Drop the twist into the glass or perch it elegantly on the rim, add a cherry if desired, and serve immediately while effervescent.
💡 Chef's Tips
Always use a VSOP Cognac; the extra aging provides notes of vanilla and oak that complement the lemon beautifully. Ensure your Champagne is bone-dry (Brut) to prevent the drink from becoming cloyingly sweet. If you don't have a channel knife for the garnish, use a vegetable peeler to take a wide strip of zest and trim the edges with a knife. Never shake the Champagne; only shake the spirit, citrus, and syrup to maintain the carbonation. For a 'French 95', you can substitute the Cognac for Bourbon, though the Cognac version is the authentic New Orleans standard.
🍽️ Serving Suggestions
Pair with a plate of hot, powdered sugar-dusted Beignets for a classic New Orleans breakfast. Serve alongside Oysters Rockefeller to allow the acidity to cut through the rich, buttery greens. Excellent with spicy Shrimp Etouffée, as the bubbles cleanse the palate between bites. Try it with a side of salty, fried Boudin balls for a high-low Creole appetizer experience. Enjoy as a celebratory aperitif before a dinner of Trout Meunière.