Go to the Globe and Mail homepage

Jump to main navigationJump to main content


French 75 Add to ...


1.5 ounces gin

4 ounces dry Champagne or sparkling wine

1/2 ounce absinthe or Pernod

3/4 ounce fresh lemon juice

3/4 ounce simple syrup

Lemon twist (for garnish)


This version of the French 75 has the added dimension of a subtle anise flavour, which we’ll add by rinsing the inside of the glass with liqueur. Here we’re using absinthe, but Chartreuse or Pernod can also be substituted for anise flavour. This technique, also known as “burning”, is pouring 1/2 ounce of liqueur and swirling it to coat the inside of the glass. The remainder of the liqueur is discarded, leaving the subtle flavour imparted from what’s “burned” on the glass.

Now that the flute is prepared, measure and add to a cocktail shaker: 1.5 ounces of gin, 3/4 ounce of fresh squeezed lemon juice and 3/4 ounce of simple syrup. (Simple syrup is easily made by bringing to a boil equal parts of sugar and hot water, dissolving the sugar and allowing it to cool.) The ingredients in the shaker are then shaken with ice and then strained into champagne flute.

Top off the rest of flute with dry champagne or sparkling wine - about 4 ounces.

To garnish, make a lemon twist by using a channel knife, guiding it from the top and following it along the natural curve of the lemon. Wrap the twist around a swizzle stick or straw, squeezing tightly to open the pores and release the natural oils found in the zest.

Next story




Most popular videos »

More from The Globe and Mail

Most popular