Refreshing and classic, the French 75 cocktail has been around for more than 100 years. Which means it’s time to change it up! This Apple French 75 skips the apple cider, instead getting its fall flavor from apple cinnamon infused gin.
Any French 75 should be served super cold. Traditional recipes shake everything but the prosecco in a cocktail shaker full of ice, then double strain before adding the bubbly. But I’m lazy and prefer to skip that step.
Keep your juice and syrup in the refrigerator, and you can make this Apple French 75 right in the glass. (You can even take the extra step of keeping your gin in your freezer, if you want.)
This also keeps any water from being added to your drink via the ice, so you may want to add an extra splash of prosecco. I’ve upped the amount in this recipe by 1 oz over the traditional French 75 recipe for that reason.
What You Need
How to Make an Apple French 75
Chill the lemon juice and simple syrup. I usually prep both of these in the morning and then pop them in the fridge so they’re ready for evening cocktails.
Pour chilled lemon juice, simple syrup, and the gin into a champagne flute or coupe glass.
Top with chilled prosecco.
Garnish with an apple wedge or curl of apple peel.
Tips on Apple French 75
Fresh juice is important in this recipe. It’s one of only 4 ingredients, so take a minute to squeeze a fresh lemon. Be sure to roll your lemon on the counter while applying pressure with your palm before slicing into it. This will get the most juice possible out of your lemon.
Core and slice an apple. Place it in a mason jar. Add a cinnamon stick. Fill the jar with a neutral gin like Beefeater or Aviation. Put a lid on it and let it sit for 5-7 days. (Yes, really!), but REMOVE the cinnamon stick after day 2. Check out my full instructions on creating apple cinnamon gin over on this DIY Liquor Infusions post.
This cocktail needs a dry sparkling wine - any type of brut Champagne, dry cava or prosecco would be delicious. Make sure it’s well chilled before using it in your drink. Skip the moscato for this one. It’s too sweet.