Bottomless Brunch at Colman's: Get Fancy with a French 75

This week on Bottomless Brunch at Colman's, we learn how to make a French 75. Or, as they say in French, Soixante Quinze. This cocktail is always some combination of gin, citrus, sugar, and champagne.

In Colman's version he uses fresh grapefruit juice for the citrus and honey simple syrup for the sugar. What you ultimately end up with is something along the lines of a champagne martini.


  • 1.25 oz Tanqueray No. Ten
  • 0.75 oz fresh grapefruit juice
  • 0.5 oz honey simple syrup
  • Champagne
  • Lemon or grapefruit twist, for garnish


Step 1: Add all ingredients into a shaker except the Champagne.

Step 2: Add ice and shake for 8 to 10 seconds.

Step 3: Strain into a flute, top with Champagne and garnish.

Typically a French 75 is made in a champagne flute, which helps to gauge how much champagne to top the drink with. If you don't have a champagne flute, start off with a two-second pour of champagne, taste, and add some more if it feels like it needs it. As always, please drink responsibly.

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