French 75 Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 23, 2014
I'm a fan. Through and through. Tweak it to your personal taste...but my family, friends and myself love it as is. Dreamy.
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Cooking Level: Intermediate

Home Town: Roseville, Illinois, USA
Living In: Bloomington, Illinois, USA

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Reviewed: Jul. 13, 2014
I'm drinking one now.... i'm not a big champagne fan, but that said i'm enjoying this... the gin gives it punch and the lemon gives it bite.... only wish i had the cherry at the bottom... i floated a lemon in it and poured the ice from the shaker into it...it's keeping it colder and tastes better.. also i'm using a white wine glass because a flute was too small for ice..
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Reviewed: Jul. 15, 2013
As written, I found the gin a bit overpowering, but then again, I've never been a huge fan of the flavor of gin. Cutting the amount of gin by about half made the drink perfect for me.
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Cooking Level: Intermediate

Home Town: Kennett Square, Pennsylvania, USA

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Reviewed: Apr. 1, 2011
I have always used what I was told was the original recipe: 2 oz. Cognac 1 oz. simple syrup (or 2 tsp. superfine sugar) 1 oz. lemon juice Brut Champagne or other dry sparkling wine In aviation circles, the legend is that this drink was created by Raoul Lufbery in WW1 when he was a member of the Lafayette Escadrille and commanded the 94th Aero Squadron. The name comes from the French 75mm artillery piece that had a kick like a mule. When making this, use a good quality Cognac (VSOP) and a good Brut Champagne and hold on to your chair when you try to get up...
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Reviewed: Feb. 16, 2011
Like another reviewer had said; the French 75 is meant to be made with a Brut (dry champagne) and gin. This is not likely to be for the sweet cocktail drinker. If the drinker would like it to be sweet, I advise that you use a Sec. I enjoyed it! Refreshing, reminiscent of lemonade, crisp, and definitely "hard-hitting!" Enjoy, and let the good times roll!
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Cooking Level: Intermediate

Living In: Coupeville, Washington, USA

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Reviewed: Dec. 24, 2010
Well, now that I'm awake from my nap I can review the recipe!----I think this recipe is completely dependant on the champagne you use. Using a brut, it's definitely not sweet so be aware of that. I liked it but don't know that I'd make it again, just not a "knock your socks off" recipe (but a "knock you out" recipe!). :) A great way to use up a bottle of champagne leftover from mimosas at breakfast.
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Cooking Level: Expert

Home Town: Newberry, Michigan, USA
Living In: Rhinelander, Wisconsin, USA

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