• 1 tablespoon sugar syrup or superfine sugar
  • Juice of 1 lemon or 1 1/2 limes
  • 4 ounces gin
  • 2 ounces Champagne

Recipe notes: If you don't have superfine sugar in your pantry, you can easily make some by grinding regular granulated sugar in your food processor or spice grinder.


French Seventy-Fives

James Beard

Author and Educator

What could be more fun, indulgent, and celebratory than a festive Champagne cocktail? Based on a Tom Collins, this recipe was originally published in James Beard's first book.

Yield: 1 serving


Combine sugar syrup, juice, and gin in a cocktail shaker. Shake well. Pour into a 12-ounce glass with plenty of ice. Top with Champagne.