The French 75 is a traditional gin and champagne drink with a zing of fresh lemon! It goes well with almost everything, including breakfast, lunch, supper, and cocktail hour.
While this is a pretty basic dish, I don’t have many recommendations to provide. Today’s article is full of life updates and thoughts, so feel free to skip ahead to the recipe by clicking the button above!
My birthday is on Tuesday, and I planned to celebrate by baking a three-layer German chocolate cake that may or may not have been drenched in liquor (that doesnt mean its not going to happen, just not today).
Instead of stalling, I figured I’d go for the gold and share my favorite drink with you: the French 75.
- My signature drink order
- I guess I’m a true adult now?
- 2018 has been quite the year
- French 75 Cocktail
- Why is it called a French 75 cocktail?
- What does a French 75 cocktail taste like?
- Is a French 75 gin or cognac?
- How many ingredients are in French 75?
- What is the most famous French cocktail?
- What is the most alcoholic French drink?
- What is the strongest cocktail in New Orleans?
- What taste is Chambord?
- What is New Orleans Favourite cocktail?
- What is cognac vs brandy?
My signature drink order
It’s my go-to drink in restaurants when I don’t feel like drinking wine or beer, and it’s one of those beverages that’s difficult to do wrong. If the bartender is too generous with the champagne, I’ll have to drink even more.
And if they use a lot of gin (as long as it’s excellent gin), it may take me a bit longer to drink it, but it’ll still be great. Therefore, in my opinion, the more lemon taste, the better. Lemon is my favorite flavor.
We’re going out to dinner with a few close friends (who happen to be our officiant and one of the groomsmen) for my birthday, and the restaurant has fantastic bartenders who perfect the French 75 every time. Each and every time.
So, of course, I’m impatient, and I needed one right away and didn’t want to wait until Tuesday. And so here we are.
Being a mature lady, I decided it would be extremely adult of me to prepare a spread to accompany it. Fortunately, I had everything I needed: a block of local cheese, crackers, tomatoes, mozzarella pearls, olives, and a slew of toothpicks.
Years ago, I chose to purchase toothpicks in bulk, and I’m almost certain I’ll never have to buy toothpicks again for the rest of my life.
My tyrannosaurus rex, like any good grownup, is stuffed with sugar and ready for dessert. Also, if you didn’t see in the picture above, I’m also holding my t-rex salt and pepper shakers.
I have to thank one of our groomsmen for our early wedding presents (there’s a great story behind that, but I’m going to wait until after the wedding to discuss it, so stay tuned for 5 months), which includes this magnificent serving board, server, and champagne glasses.
If I do say so myself, they make for a simple and stunning display.
I guess I’m a true adult now?
There comes a point when you stop drinking to get drunk, and you stop drinking cheap beer simply to have anything to gulp down while you’re out with your pals at a way-too-loud pub.
You also cease indulging on happy hour well whiskey deals and purchasing the cheapest champagne at the store simply to have a bunch of it on hand.
It occurred a long time ago for me, but it’s wonderful to remember myself that my preferences have evolved over time. Well, I’m extremely particular about my beer (blame the German in me; I’ve always been finicky), I seldom drink hard liquor, and when I do, it’s usually something local that’s smooth and sippable, and I love proseccos and dry champagnes.
Thus, for your French 75, use a decent gin, a fine champagne or prosecco, and squeeze your lemon juice right there on the spot. I’ll find you if you use the bottle stuff. Seriously.
2018 has been quite the year
In terms of life milestones, 2018 has been an incredible year. I started a new job at the beginning of the year, Bill and I purchased a lovely house, we got engaged, and now I know I’m getting married at the age of 34.
I’d always planned to purchase a home one day, but I had no clue where it would be, and as the years passed and the economy worsened, it felt like a pipe dream. The concept of having a permanent house where I could perform building, landscaping, and live with one person for the rest of my life no longer seemed feasible.
I always assumed I’d marry in my twenties, but I never gave much attention to the wedding itself. I knew there’d be a white dress, a guy in a tux, and guests, but that was about all I could see. If I’d married in my twenties, I’m sure my wedding would be quite different from the one I have today.
Maybe I’d want all of the bridesmaids to match. Maybe I’d like a ceremony on the side of a mountain with hundreds of guests and large flower arrangements, followed by a reception at a massive castle or estate. Maybe I’d like spending a day to myself.
Now, I want the bridesmaids to wear whatever dresses they choose and feel comfortable in, and I don’t care how their hair is styled or what shoes they wear. We’re having a modest, private ceremony inside a barn that requires little to no décor since it’s inherently lovely, followed by a reception with basic linens and candles in the same location. And I don’t want any of this to be about me alone.
It’s all about getting together the people Bill and I love to celebrate with and having the greatest time possible.
Hopped on the kombucha train
I began drinking kombucha this year after putting it off for a long time because it made me feel too hipster. It’s now part of my routine as a coffee substitute, and I notice a difference in my overall sense of wellbeing if I don’t drink it for a few days.
I still have rough days, but my endometriosis and PCOS are mostly under control. I’m aware of my triggers, I exercise as much as I can, and I confess when I can’t do it all and just need to go to bed at 8 p.m. so that the following day will be better.
Things are going pretty darn well
I live in a renovated, old farmhouse near the beach, where I can relax in a rocking rocker on my wraparound porch and breathe in the sea air as my sleeping dog sleeps at my feet. On weekends, Bill and I take turns mowing our sloping yard, where I generally stop at the top of the hill to stare over the lake and tinker around the home with modest tasks as time allows. I ride a boat to work so that I may drink my coffee while keeping one eye on the sea for whales.
I’m assisting in the planning of our winter wedding, and our current dilemma is whether or not to schedule a great group meal for the night before the wedding so folks can meet and get to know each other before the big day.
I’m not worried or bothered about it, and I’m outsourcing the tasks that aren’t worth the time and effort of DIY initiatives. I know I can’t do my hair and cosmetics like an expert, so I’m going to get it done at a salon. I know I can’t produce a wedding bouquet and boutonnieres without it appearing like a failed school project, so I’ll hire a florist to do it.
Money is… well, money
For the past six months, all of the money I had saved for the wedding has gone into Penny’s medical bills and meds, and although money does not grow on trees in our yard, we have the luxury of not being unduly concerned about money. We can make it up quickly, but nonetheless.
All of this is to say that 2018 has been generally nice to me, and I recognize how fortunate I am to be in this position in my life. 34 will bring a wedding, a new year, and hopefully a bit less craziness. Because we’re not having children, I’ve completed all of the adulting I intend to do for the foreseeable future.
So let us raise a glass to 34 and salute to the opportunities it provides! Like surviving Hurricane Florence without running out of food and milk. Or to remember to pick up your children from school.
The French 75 is there to help you, no matter how large or little. I guarantee it.
French 75 Cocktail
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- Shaker for cocktails
- 1 ounce simple syrup, more or less according to taste
- 2 ounces lemon juice from two freshly squeezed lemons
- 4-5 ounces cold dry champagne
- garnish with a touch of lemon
- Combine gin, simple syrup, and lemon juice in a cocktail shaker with a handful of ice. Shake vigorously for a few seconds.
3 oz. gin, 1 oz. simple syrup the juice of two lemons, freshly squeezed
- Pour into two champagne glasses and serve. Garnish with a lemon twist and top with champagne.
4-5 oz. dry champagne, with a lemon twist
- Serve immediately and cheers responsibly!