I have a question before we start
Why do some drinks look way fancier than they actually are?
I stood there the first time holding this deep purple bottle like I needed a special occasion, a dress code, maybe even better lighting. Turns out, I just needed a glass and like… five minutes. That annoyed me a little. In a good way.
This drink feels like it belongs at a rooftop party, but I was in sweatpants, hair tied up weird, cutting a lemon that sprayed directly into my eye. Not glamorous. Still made the drink anyway.
And then the color thing happened. That whole purple-to-pink shift when lemon hits the gin? I actually paused. Not in a dramatic way, just like… “okay, that’s cool.”
So yeah. This is one of those recipes that tricks you. Looks complicated, acts expensive, but really just wants you to shake stuff in a jar and pour bubbly on top.
Ingredients I Used for the Recipe
- 1 oz fresh lemon juice – sharp, bright, also the reason my eye still stings a little
- ½ oz simple syrup – just enough sweetness so it doesn’t punch you
- 1 ½ oz Empress gin – floral, not too piney, and obviously the color star
- 2 oz dry sparkling wine – adds the fizz and makes it feel like a celebration
- 1 lemon twist – optional, but I like the smell when it hits the glass
How to make Empress Gin French 75 Cocktail?
Step 1 – Chill the glass because I always forget
I stuck my glass in the freezer. Almost forgot it. Actually did forget it for a bit, so it got extra cold, which is fine. If you skip this, nothing terrible happens, but the drink feels better when the glass isn’t room temp.
Step 2 – Deal with the lemon
I cut a thin slice first for the garnish, then squeezed the rest. Seeds fell in, I picked them out with my fingers. Not elegant. Juice everywhere. Worth it though because bottled lemon just tastes… flat. This part matters more than I expected.
Step 3 – Simple syrup shortcut moment
I didn’t feel like making syrup properly, so I mixed sugar with warm water in a mug and stirred until it dissolved. It worked. Slightly gritty at first because I got impatient, but it smooths out.
Step 4 – Shake everything like you mean it
Into a jar – lemon juice, simple syrup, and gin. I didn’t even use a proper shaker. Just screwed the lid on tight and shook it. Probably harder than necessary. The jar got cold fast, which is how you know it’s doing its job.
Step 5 – Pour and watch the color shift
I strained it into the chilled glass and yeah, this is the fun part. The deep purple softens into this pink-lavender shade once everything mixes. I always hesitate for a second here because it looks too pretty to mess up, but you still have one step left.
Step 6 – Add the bubbles gently
I poured the sparkling wine slowly. First time I rushed it and it fizzed way too aggressively. Lesson learned. Slow pour keeps it smooth and layered.
Step 7 – Twist, drop, done
I twisted the lemon peel over the top and dropped it in. Sometimes I just leave it hanging on the rim if I’m feeling slightly more put together than usual.
It’s stronger than it feels, which is dangerous
This drink goes down easy. Too easy. It’s bright, bubbly, a little floral, and doesn’t scream “hey I have alcohol in me.” But it does. That whole French 75 history about it hitting like something powerful? Yeah, I get it now.
I made two back-to-back once while cooking dinner and suddenly the playlist sounded way better and I forgot what I was chopping. Not sloppy, just… noticeably more relaxed than planned.
So now I slow down. One glass, sit with it, maybe make another if I’m not trying to accomplish anything productive after.
Tips
- Use fresh lemon juice – it actually changes everything, not exaggerating
- Shake the base before adding sparkling wine – skipping this makes it taste flat
- Don’t overdo the syrup – I once added extra and it turned into fancy lemonade
- Pour the bubbly slowly – unless you enjoy foam chaos
- If you hate gin, try this anyway – this one is softer, more floral, less “pine tree”
- A mason jar works fine – no need to buy cocktail tools unless you want to
Little ways I’ve messed with it
I get bored easily, so I’ve played around with this more than I expected.
One time I added muddled strawberries. Good idea, but I didn’t strain properly, so there were tiny fruit bits floating around. Not bad, just… textured. Would strain better next time.
I also tried a lavender syrup instead of plain simple syrup. That one felt almost too fancy for my own kitchen. Like I needed a better outfit. Still drank it though.
Another experiment – swapped the sparkling wine with a rosé version. Color went even softer, almost blush pink. Flavor got slightly fruitier. Honestly, I liked that one a lot.
And then there was the lazy version. No syrup, just a teaspoon of sugar straight into the shaker. It dissolved… mostly. You could feel a tiny bit of grain at the bottom, but I didn’t care enough to fix it.
Why I keep making this one
It hits that weird balance. Feels special but takes almost no effort. I don’t need a reason to make it, which is probably the best kind of recipe.
Also, that color thing doesn’t get old. I thought it would. It didn’t.
And it’s forgiving. I’ve eyeballed measurements, used different glasses, skipped the garnish, rushed the chilling step. Still turns out good. Maybe slightly different each time, but never bad.
So yeah. This is one of those drinks I circle back to without thinking too much about it. Not because it’s perfect. Just because it works, even when I’m not trying very hard.
Which, if we’re being honest, is exactly what I need most days.
Empress Gin French 75 Cocktail Recipe
Description
This Empress Gin French 75 makes any occasion feel special. It may look elegant, but this cocktail is so simple to make. Just shake, pour, and sip! It’s a fresh, floral, effervescent cocktail that even gin-hesitant folks will enjoy. The deep violet gin changes to a lovely lavender hue when mixed with lemon juice, thanks to butterfly pea flowers. Make it for cocktail parties, a special occasion, or your next celebration.
Ingredients
Cocktail Base
To Finish & Garnish
Instructions
Chill the Glass
Place your champagne flute or coupe glass in the freezer for at least 5-10 minutes before making the cocktail to ensure it stays cold.Prepare Garnish
Make your lemon twist garnish. Cut a thin slice of lemon, peel the flesh away from the rind, trim excess pith, and cut the ends diagonally to create points. Set aside.Shake the Base
Add fresh lemon juice, simple syrup, and Empress gin to a cocktail shaker. Fill with ice (a large cube works best). Seal the shaker and shake vigorously for 10-15 seconds until the outside of the shaker is very cold.Shaking dilutes and chills the drink properly. Do not skip this step.Strain and Top
Strain the shaken mixture into the chilled champagne flute or coupe. Top gently with about 2 oz of dry sparkling wine.Serve
Garnish with the lemon twist by twisting it over the glass to release oils, then resting it on the rim or dropping it in. Serve immediately.
Nutrition Facts
Servings 1
Serving Size 1 cocktail
- Amount Per Serving
- Calories 165kcal
- % Daily Value *
- Sodium 5mg1%
- Potassium 25mg1%
- Total Carbohydrate 9g3%
- Sugars 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Simple Syrup: To make DIY simple syrup, mix equal parts sugar and hot water until dissolved, then cool.
Gin Substitutes: If you don't have Empress Gin, other New Western Dry gins like Hendricks or Plymouth work well. Avoid overly juniper-forward London Dry gins if you prefer a smoother taste.
Sugar Alternatives: If you don't have simple syrup, you can stir 1 tsp powdered sugar or 2 tsp table sugar directly into the lemon juice and gin before shaking, though it may not dissolve as completely.
