The French 75 is an oldie but a goodie. The recipe first appears in 1922 as the 75, becoming the French 75 in 1930 in the Savoy Cocktail Book. Here, we take the original recipe of gin, lemon, sugar, and champagne and give it a floral twist. I’ve been waiting for weeks for our lavender plant to bloom and the day is finally here! You can make this at home with fresh flowers, but dried flowers will work as well. Note the last step of the cocktail is very important! The lemon oil over the top of the drink makes a huge and pleasant difference.
1 oz gin. We LOVE Uncle Val’s Botanical. You will too.
.5 oz fresh lemon juice
.5 oz lavender simple syrup
For the Lavender Simple Syrup:
Heat ¾ cups sugar and ¾ cups water until sugar dissolves
Gather a handful fresh lavender flowers or 1 teaspoon dried
Briefly blend the flowers and simple syrup, then let sit to infuse for a few hours
Filter out flowers and bottle syrup
Build ingredients in a champagne flute and top with champagne. Give it a gentle stir.
Use a vegetable peeler widthwise around a lemon to get the peel, being careful to avoid the bitter white pith.
- Twist lemon peel over the top of the glass and drop artfully into your beautiful cocktail!