French 75 Mocktail

Before you start

A French 75 is a gin sour lengthened with Champagne, served in a flute. It is sharp, lemony and elegant. The alcohol-free version keeps the two-stage build: shake a short base of lemon, syrup and a botanical element, then top it with something dry and sparkling. A non-alcoholic gin alternative gives the closest result, but a quick juniper and lemon peel syrup also works well.

The topper should be truly dry, because the lemon and syrup already balance each other. Non-alcoholic sparkling wine or a dry sparkling water both work. Shake the base briefly, strain it into a cold flute and top gently so the bubbles stay fine.

Ingredients

• 30 ml (1 oz) non-alcoholic gin alternative — or 20 ml juniper syrup from the variations
• 15 ml (½ oz) fresh lemon juice
• 15 ml (½ oz) simple syrup (1:1) — reduce to 5 ml if using the juniper syrup
• 90 ml (3 oz) dry non-alcoholic sparkling wine — chilled
• 1 long strip lemon peel — for garnish

Method

1. Chill the flute in the freezer for 10 minutes.
2. Add the gin alternative, lemon juice and simple syrup to the shaker. Fill it two-thirds with ice.
3. Shake hard for about 8 seconds. The base only needs to be cold; a long shake waters down a drink that will be topped anyway.
4. Double-strain into the chilled flute. It should fill the glass about a third of the way.
5. Top slowly with the sparkling wine, tilting the glass, until the flute is nearly full. Do not stir.
6. Twist the lemon peel over the drink to release its oils, then curl it into the glass or drape it on the rim.

Tips for success

• Taste the base before you top it. It should be tart and sweet, a little stronger than you would drink on its own.
• Use a narrow flute rather than a coupe; it keeps the bubbles going longer.
• A long, thin lemon spiral looks classic. Cut it with a channel knife or peel carefully around the lemon in one strip.

Substitutions

Non-alcoholic gin alternative

Use 20 ml juniper syrup (see variations) and cut the simple syrup. The drink is lighter but still botanical.

Non-alcoholic sparkling wine

Dry sparkling water with a splash of white grape juice works. Tonic water adds a bitter edge; use less syrup if you choose it.

Simple syrup

Honey syrup (1:1) gives a rounder, floral drink. Elderflower cordial adds a perfumed note; use 10 ml.

Variations

Juniper syrup

Simmer 100 g sugar, 100 ml water, 1 tbsp crushed juniper berries and a strip of lemon peel for 3 minutes. Cool, steep 20 minutes, then strain. Refrigerate up to 2 weeks.

Pink 75

Add 15 ml strained raspberry purée to the shaker and garnish with a raspberry on the rim.

Troubleshooting

It tastes sour and sharp

Add 5 ml more syrup to the base, and check that your topper is not extra dry or bitter.

It tastes sweet and flat

Your sparkling base is sweet. Switch to a drier one, or replace part of it with sparkling water.

It is cloudy and foamy

Ice shards or lemon pulp got through. Double-strain the base and pour the sparkling wine gently.

Storage

Serve immediately. Juniper syrup and simple syrup keep in sealed jars in the refrigerator for up to 2 weeks; discard if cloudy or moldy. Squeeze lemon juice on the day you mix.

Safety notes

Non-alcoholic sparkling wines and gin alternatives may contain up to 0.5% alcohol by volume. Check labels for anyone who must avoid alcohol completely.