You’re standing in the liquor aisle, staring at a wall of green, clear, and blue glass. You want to make a French 75. It sounds simple enough, right? Gin, lemon, sugar, bubbles. But here’s the thing: that bottle you grab is going to dictate whether your drink tastes like a crisp spring morning or a pine tree that’s been dunked in a vat of industrial cleaner.
The French 75 is a weird beast. It’s named after a 75mm field gun from World War I because it supposedly has a "kick" that feels like getting hit by artillery. Honestly, though? When it’s made right, it’s one of the most elegant, refreshing things you can sip. The problem is that gin is the most diverse spirit on the planet. One bottle tastes like a spice rack, another like a bouquet of roses, and another like a handful of juniper berries.
Choosing the best gin for French 75 cocktails isn't about finding the "best" gin in the world. It’s about finding the one that won’t get bullied by the lemon or lost in the bubbles.
The London Dry Standard: Keeping It Classic
If you want a French 75 that tastes like the ones served in high-end hotel bars, you're looking for a London Dry. These gins are juniper-forward. They have that "pine" flavor everyone associates with gin, but they also bring a sharp, clean structure that cuts through the sugar and the weight of the Champagne.
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Beefeater is the industry workhorse for a reason. It’s high-proof (usually around 44% ABV, though it varies by region), which means it doesn't disappear when you add two ounces of sparkling wine. It has a massive hit of lemon peel in its botanical mix. This creates a bridge. The lemon in the gin meets the fresh lemon juice in your shaker, and suddenly the whole drink feels like one cohesive thought.
Then there's Tanqueray. It’s simpler—only four botanicals. But it’s bold. If you use a very dry, mineral-heavy Champagne, Tanqueray provides the backbone you need so the drink doesn't just taste like "fizzy water."
Some people find these too aggressive. If that's you, look toward Plymouth Gin. It’s technically its own category. It’s softer, slightly earthier, and a bit "oily" in a good way. A French 75 made with Plymouth is dangerous because it’s so smooth you might forget there’s actually a fair amount of booze in that flute.
The "New School" and Floral Contenders
Maybe you don't want to feel like you're licking a Christmas tree. I get it. The modern "New Western" style of gin has completely changed the game for the French 75. These gins de-emphasize juniper and crank up the florals, citrus, and herbs.
Hendrick’s is the obvious giant here. With its infusion of cucumber and Bulgarian rose, it makes a French 75 that feels more like a garden party than a military strike. It’s incredibly light. However, be careful: Hendrick’s can get lost. If you’re using a cheap, sweet Prosecco, the delicate rose notes in the gin will vanish. Pair Hendrick's with a very crisp, bone-dry Brut.
If you want the "Instagram Factor," everyone is talking about Empress 1908. It’s that deep indigo gin made with butterfly pea blossoms. When you add the lemon juice for your French 75, the pH shift turns the drink from dark blue to a vivid, bright purple. It’s a parlor trick, sure, but the gin itself is actually quite good—lots of tea notes and soft citrus. It makes a stunning cocktail that tastes as good as it looks on a feed.
Why Proof and Price Actually Matter
Let’s talk about the boring stuff for a second: math.
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A French 75 is a "long" drink, meaning it’s lengthened by a mixer (the wine). If you use a gin that is 40% ABV (80 proof), it’s going to feel thin. The best gin for French 75 success is often something a bit punchier, in the 43% to 47% range. That extra alcohol carries the flavors of the botanicals through the bubbles.
You also don't need to spend $60 on a bottle. Save the ultra-premium, small-batch, "distilled with hand-foraged moss" gins for your Martinis. In a French 75, the lemon and the wine are doing a lot of the heavy lifting. Fords Gin is a bartender favorite because it was literally designed by a group of pros to work in every classic cocktail. It’s affordable, it’s 45% ABV, and it has a perfect balance of grapefruit and juniper.
Breaking the Rules: The Cognac Question
I’d be doing you a disservice if I didn't mention that the "original" French 75—at least the version that became famous at places like Arnaud's in New Orleans—doesn't use gin at all. It uses Cognac.
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It’s a completely different drink. It’s richer, darker, and feels more like a "winter" cocktail. If you find gin too sharp or "medicinal," try swapping it for a VSOP Cognac. But if we're sticking to the script, the gin version is the undisputed king of the brunch table.
Actionable Tips for the Perfect Serve
- Chill everything. I mean everything. Put your gin in the freezer. Put your glasses in the freezer. If the gin is warm, it will melt the ice too fast during the shake and dilute your drink before the bubbles even touch it.
- Simple syrup is better than sugar. Don't use granulated sugar; it won't dissolve in cold alcohol, and you'll end up with a crunchy sludge at the bottom of your flute. Make a quick 1:1 syrup on the stove.
- Don't shake the bubbles. It sounds obvious, but I've seen people do it. Shake the gin, lemon, and syrup. Strain that into the glass. Then top with the sparkling wine.
- The Glassware. A flute is traditional, but a coupe glass is easier to drink from and feels a bit more "pro."
Next time you're hosting, grab a bottle of Beefeater for the purists and a bottle of Hendrick’s or Empress for the people who "don't like gin." You'll see exactly how much the base spirit changes the vibe of the room.