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.


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


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.


1 serving