Reportedly created by legendary barman Harry McElhone at Harry’s New York Bar in Paris. The way the story goes, it had such a kick, it felt like being shelled by the famous French 75 mm field gun. Note that some versions replace the gin with cognac.


Serves 1
1 oz (30 ml) London dry gin or cognac
½ oz (15 ml) lemon juice
¼ oz (7 ml) 2:1 simple syrup
3 oz (90 ml) sparkling wine
lemon zest, for garnish, optional


  1. Combine gin or cognac, lemon juice and simple syrup in a mixing glass with ice. Stir until chilled and strain into a champagne flute. Top with sparkling wine and garnish with lemon zest, if desired.
  2. To make a 2:1 SIMPLE SYRUP: Place 2 cups (500 ml) sugar and 1 cup (250 ml) water in a saucepan over mediumhigh heat. Cook, stirring frequently, until sugar is fully dissolved. Remove from heat. Place in a sterilized jar and chill. Will keep indefinitely in the refrigerator
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