Julia Reed’s French 75

By: Hannah Lee Leidy
Photo by Paul Costello


Makes 1 cocktail

  • 1¼ ounces Cognac
  • ⅓ ounce freshly squeezed lemon juice
  • ¼ ounce simple syrup
  • 2¼ ounces brut Champagne
  • Garnish: Lemon peel

Combine the first three ingredients in a cocktail tin filled with ice and shake. Strain into a flute. Top with Champagne and garnish with lemon peel.

Making this drink for a crowd?

Here’s Reed’s method: Multiply the first three ingredients by the number of cocktails you want to make and mix them together in the cocktail tin with no ice. Keep it in the fridge until ready to serve. Add ice, shake, and pour about 2⅓ ounces (scant ⅓ cup) of the mixture in the bottom of each flute. Top off glasses with Champagne and garnish with lemon peel.

From Party Planning with Julia Reed.

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