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The French 76 is a variation on the classic French 75 (Soixante Quinze) that swaps in vodka for the gin. Here’s how to make it great.

a french 76 cocktail in a coupe glass with a lemon twist
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Why we love this recipe

If you’re not a fan of gin or just want a lower-key version of the French 75 that lets the other flavors shine through a bit more, the French 76 is a great choice. This spin on the classic is:

  • Nicely balanced
  • Clean-tasting and sophisticated
  • Easy to like
  • Arguably more winter-friendly than its gin-based counterpart

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

french 76 ingredients
  • You’ll start with a top-shelf vodka. I’m using Grey Goose, which has a lovely, toasty vibe and creamy finish and is from France. Belvedere is another great choice. I’m not really on the Tito’s bandwagon, but if you are, that would be a fine option, too.
  • There’s no substitute for freshly squeezed lemon juice, which adds brightness and balance to this cocktail. You’ll also garnish the drink with a lemon twist cut from the peel.
  • A little bit of 1:1 simple syrup adds just a touch of sweetness. It’s super-easy to make, and you can learn how by clicking that link to head over to the recipe.
  • You’ll top things off with Champagne or another good sparkling wine. I typically use our favorite Chandon Brut, which is from California but shares a lot of the characteristics of a good midprice Champagne. You can use any sparkling wine that you enjoy drinking.

How to make it

Here’s an overview of what you’ll do to make a French 76. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step
  1. Fill a cocktail shaker halfway with ice. Pour in the vodka, lemon juice, and simple syrup.
  2. Shake well until very cold.
  3. Pour into a champagne flute.
  4. Top with champagne, garnish with a lemon twist, and serve. That’s it!

Expert tips and FAQs

Can I batch this cocktail for a party?

Sure thing. To batch the French 76, stir together in a pitcher up to three hours before serving time: one cup vodka, 3/4 cup freshly squeezed lemon juice, 3/4 cup simple syrup, and 1/2 cup water. Cover and refrigerate. Just before serving, pour in one whole bottle of Champagne. Pour into glasses, garnish each with a lemon twist, and serve. Makes eight drinks.

More favorite French 75 variations

a french 76 cocktail in a coupe glass with a lemon twist

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a french 76 cocktail in a coupe glass with a lemon twist
5 from 3 votes

French 76

By Carolyn Gratzer Cope
The French 76 is a variation on the classic French 75 (Soixante Quinze) that swaps in vodka for the gin. Here's how to make it great.
Prep: 5 minutes
Total: 5 minutes
Servings: 1
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Ingredients 

  • 1 ounce (30 ml) vodka
  • ¾ ounce (22 ml) freshly squeezed lemon juice
  • ¾ ounce (22 ml) 1:1 simple syrup
  • 3 ounces (90 ml) Champagne
  • 1 lemon twist, to garnish

Instructions 

  • Fill a cocktail shaker halfway with ice.
  • Pour in vodka, lemon juice, and simple syrup.
  • Shake well, until very cold.
  • Strain gin mixture into a Champagne flute.
  • Top with the Champagne.
  • Garnish with a lemon twist and serve.

Notes

  1. To batch this cocktail, stir together in a pitcher up to three hours before serving time: one cup vodka, 3/4 cup freshly squeezed lemon juice, 3/4 cup simple syrup, and 1/2 cup water. Cover and refrigerate. Just before serving, pour in one whole bottle of Champagne. Pour into glasses, garnish each with a lemon twist, and serve. Makes eight drinks.

Nutrition

Serving: 1cocktail, Calories: 200kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cocktails
Cuisine: American
Tried this recipe?Mention @umamigirl or tag #umamigirl!

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

Hungry for More?
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Carolyn Gratzer Cope Bio Photo

About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

5 from 3 votes (3 ratings without comment)

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