Arnaud’s French 75

  • Serves

    Makes 1 cocktail

By SAVEUR Editors

Published on October 10, 2015

This elegant libation is served at the historic bar attached to Arnaud's restaurant, which dates to the late 1800s. This recipe first appeared in our April 2013 special feature on New Orleans.


  • 1 14 oz. cognac (preferably Courvoisier VS)
  • 14 oz. fresh lemon juice
  • 14 oz. simple syrup
  • Champagne, chilled (preferably Moët & Chandon Imperial)
  • Lemon peel for garnish


Step 1

Combine cognac, lemon juice, and simple syrup in a cocktail shaker filled with ice. Shake and pour into a champagne flute. Top with champagne and garnish with a small piece of lemon peel.

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