022423 VP Cocktail French75 01 0717

French 75

This Prohibition-era Champagne riff on a Tom Collins packs bubbly, citrusy notes. Try this French 75 cocktail recipe shaken with Tanqueray No. TEN Gin.

Time to make: 10 minutesServes: 1*
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Words by
Gina Pace
Photos by
David Chow
022423 VP Cocktail French75 01 0717

The French 75 gained popularity during American Prohibition and appeared overseas in 1930 in Harry Craddock’s “The Savoy Cocktail Book.” This Champagne riff on a Tom Collins packs a serious flavor punch, especially when shaken with Tanqueray No. TEN Gin.


Thebar French75 Internal 1


  • 1 oz. Tanqueray No. TEN Gin
  • 0.75 oz. Lemon Juice
  • 0.5 oz. Simple Syrup
  • 2 oz. Brut Champagne
  • Lemon Twist Garnish
  • *Approximate serving size is 1.4 servings. Please enjoy responsibly.


  1. Using a sharp knife and a cutting board, remove a long slice of lemon skin, leaving as little pith on the peel as possible. Gently curl into a twist and set aside.
  2. Combine gin, lemon juice and simple syrup in a cocktail shaker with ice.
  3. Shake until combined and strain into a flute or coupe glass.
  4. Top with brut Champagne.
  5. Twist the lemon peel over the drink to express the oils, then add as garnish.

Simple Syrup


  • 8 oz. Granulated Sugar
  • 8 oz. Water


  1. In a medium size pot, heat the sugar and water for 15-20 minutes on a low simmer until the sugar is dissolved, stirring occasionally to prevent caking.
  2. Once sugar is dissolved, remove from heat.
  3. Pour into a container for storage, and label, date and refrigerate for later use. Good for 3 months. Yields 14 oz. of simple syrup.

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