Make it with Black Flannel London Calling Dry Gin
Use London Calling Dry Gin for the gin, keeping the recipe quantity and method.
Our expression: London Calling Dry Gin · London Calling Dry GinBlack Flannel Academy
French 75
Gin · Juniper · Lemon · Sour · Sparkling
Photo: https://www.flickr.com/people/garyjwood/ · CC BY-SA 2.0. “French 75.jpg”. Resized for display.
A compact gin sour is lengthened with Champagne, combining citrus tension, botanicals and sparkling-wine texture.
IBA published specification · 1 reference serve.
Glassware
Flute
Technique
Shake and top
Ice
None in serving glass
Garnish
None specified
Preparation effort
Moderate
Ingredients & measurements
| Ingredient | mL | US fl oz | Source measure / qualification |
|---|---|---|---|
| Black Flannel London Calling Dry Gin | 30 | 1.01 | 30 ml Black Flannel London Calling Dry Gin |
| Fresh Lemon Juice | 15 | 0.51 | 15 ml Fresh Lemon Juice |
| Sugar Syrup | 15 | 0.51 | 15 ml Sugar Syrup |
| Champagne | 60 | 2.03 | 60 ml Champagne |
Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.
How to make it
Shake gin, lemon and syrup with ice. Strain into the flute; add Champagne separately and mix lightly.
Glass: Flute. Ice: None in serving glass. Garnish: None specified.
Flavor & balance
- Sour (Acidic) (dominant): Citrus contributes the principal tart edge; fruit ripeness and juice yield affect balance.
- Sweet (supporting): Sweeteners, fruit or sweetened modifiers round the attack and add weight; product sugar varies.
- Earthy / Herbal (supporting): Botanicals, fresh herbs or the base spirit give aromatic plant character; this is not a basic taste.
Assess sweetness, bitterness and tactile drying separately. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.
Preparation & batching
Service complexity: moderate. Batchability: spirit components only.
- Measure and label the chosen product specification; chill appropriate glassware.
- Prepare or select the named syrup; record its concentration and follow its storage instructions.
- Prepare and measure fresh fruit components for the service plan; do not assume a fruit count guarantees a juice volume.
Add carbonated ingredients at service; do not shake or store the finished fizzy drink as a still batch. Workload is an editorial assessment; no labor timing or storage validation is claimed.
Spirit & ingredient choices
Recipe notes & variations
For a Black Flannel variation, change one component at a time and record the selected product, proof, sweetener concentration and dilution. Compare it with this reference before naming or publishing the variation.