The Story Behind The Tanqueray No. Ten French 75

This drink gained popularity during American Prohibition and appeared overseas in 1930. This Champagne riff on a Tom Collins packs a serious flavor punch, especially when shaken with Tanqueray No. Ten Gin.

Ingredients

  • 1 ounce Tanqueray No. Ten Gin
  • ½ ounce lemon juice
  • ½ ounce simple syrup
  • 3 ounces brut Champagne
  • Garnish: lemon twist

Directions

  1. Using a sharp knife and a cutting board, remove a long slice of lemon skin, leaving as little pith on the peel as possible. Gently curl into a twist and set aside.
  2. Combine gin, lemon juice, and simple syrup in a cocktail shaker with ice.
  3. Shake until combined and strain into a flute or coupe glass.
  4. Top with brut Champagne.
  5. Twist the lemon peel over the drink to express the oils, then add as garnish.

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Yield: Approximate serving size is 1.4 servings. Please enjoy responsibly.
Updated: 2023-04-25

Simple Syrup Ingredients

  • 8 ounces granulated sugar
  • 8 ounces water

Simple Syrup Directions

  1. In a medium size pot, heat the sugar and water for 15-20 minutes on a low simmer until the sugar is dissolved, stirring occasionally to prevent caking.
  2. Once sugar is dissolved, remove from heat.
  3. Pour into a container for storage, and label, date, and refrigerate for later use. Good for 3 months.
Tanqueray No. Ten French 75

This recipe is sponsored by The Bar.