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French 76 Cocktail

The French 76 is an elegant cocktail that trades gin for cognac, creating a richer, warmer drink with bright citrus and champagne sparkle. With just four ingredients and five minutes, you can create a sophisticated cocktail that transitions effortlessly from aperitif to after-dinner drink.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cocktail
Course: Drinks and Beverages
Cuisine: French
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 0.5 ounces cognac approximately 15 milliliters, quality VS or VSOP preferred
  • 0.5 ounces fresh lemon juice from about half a fresh lemon
  • 0.25 ounces simple syrup or 1 teaspoon sugar
  • 3.5 ounces champagne or prosecco chilled, about 105 milliliters
  • Lemon twist for garnish optional but recommended
  • Ice for chilling

Equipment

  • Cocktail shaker or mixing glass
  • Bar spoon or long spoon for stirring
  • Jigger or measuring spoon
  • Strainer (fine mesh preferred)
  • Champagne flute or coupe glass
  • Citrus juicer or hand squeezer
  • Vegetable peeler or channel knife for lemon twist

Method
 

  1. Place your champagne flute or coupe glass in the freezer for at least 5 minutes before you start mixing to keep the drink cold and preserve carbonation.
  2. Cut a lemon in half and juice it into a separate container using a citrus juicer or hand squeezer to get fresh lemon juice.
  3. Fill your cocktail shaker about three-quarters full with ice for proper chilling.
  4. Pour 0.5 ounces of cognac, 0.5 ounces of fresh lemon juice, and 0.25 ounces of simple syrup into the shaker.
  5. Close the shaker and shake vigorously for 10 to 15 seconds until the exterior becomes frosty and cold.
  6. Using a fine strainer, pour the shaken mixture into your chilled glass, leaving room at the top for champagne.
  7. Slowly pour 3.5 ounces of chilled champagne into the glass until nearly full, pouring slowly to preserve bubbles.
  8. Express the oils from a lemon twist over the drink by holding it skin-side down and twisting it, then drop the peel into the glass. Serve immediately.

Notes

Always use freshly squeezed lemon juice for best results. Keep champagne in the freezer for 30 minutes before mixing. Use quality cognac in the VS or VSOP range. Taste your simple syrup against your champagne - if champagne is already sweet, reduce syrup to 0.125 ounces or skip entirely. Prosecco or cava work beautifully as champagne substitutes at a lower price point.