French 77
A sparkling, floral riff on the French 75 that replaces gin and simple syrup with elderflower liqueur, yielding a light, celebratory cocktail with uncommon elegance.
- 1 ozelderflower liqueur(St-Germain recommended)
- ¼ ozlemon juice(freshly squeezed)
- 3 ozchampagne(or dry prosecco or cava, well chilled)
- Lemon twistgarnish
- 1Chill a champagne flute in the freezer for a few minutes, or fill it with ice water, then discard before using.
- 2Pour the elderflower liqueur and fresh lemon juice directly into the chilled flute.
- 3Top slowly with chilled champagne, prosecco, or cava, pouring gently down the side of the glass to preserve the bubbles.
- 4Express a lemon twist over the glass, run it around the rim, and drop it in or drape it on the edge to garnish.
- 5Serve immediately.
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The French 77 was created by Simon Difford, the British cocktail writer and founder of Difford's Guide, and first appeared in the mid-2000s. It is a floral variation on the classic French 75 — a cocktail associated with Harry's New York Bar in Paris and dating to approximately 1915 — in which elderflower liqueur replaces both the gin and the simple syrup of the original. Where the French 75 is crisp and spirit-forward, the French 77 is delicate and aromatic, pairing the subtle citrus of fresh lemon juice with the sweet floral character of elderflower liqueur and the effervescence of sparkling wine. St-Germain, the French elderflower liqueur produced by Bacardi, became the most widely used ingredient for this recipe following its commercial launch in 2007 and is now considered the standard choice.
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