French 75 Popsicles

Boy, could I go for one of these things right about now.

I’ve finally returned to VT after my house-sitting stint at my parents’ place in cool, woodsy upstate NY, and the northeast has decided to welcome me back with yet another heat wave. I feel like a bit of a weenie complaining about 90°+ days as I realize it’s plenty hotter in other places (and I’m lucky to have power to run the AC), but I suppose everyone’s tolerance for heat varies depending on where they were born/raised or the climate they’ve grown accustomed to. (I still remember my college friend Nishi, who grew up in South America, raving about the “perfect weather” on a particularly hot and humid day while I sat wilting in a chair in our stuffy dorm room, wondering if crying tears of misery would cool me down a little, or just feel like hot, boiling liquid running down my face.) So for someone who’s a product of shady, middle-of-the woods living, 95° = major grossness. Even my mother greeted me on the phone today with, “man, it’s [bleeping] hot.” (Mom!)

And now, let’s talk cocktail popsicles. (Or “poptails,” as they’re apparently being called these days.) This is one food trend I can totally get behind. (Not like those darn kale chips, for which I have the utmost contempt.) I decided my first attempt at these would be a champagne-based cocktail, and the French 75 seemed like the perfect mixture of refreshing and boozy. (A little history: This cocktail was named after the French 75mm field gun, thanks its smooth-yet-powerful kick.) Each popsicle works out to be around 1/3 of a cocktail, which seems like a modest dose of booze per treat. But one thing I didn’t keep in mind is that your average cocktail is enjoyed over the course of half an hour or so, while a popsicle needs to be polished off in a couple of minutes. I chowed my way through one of these last week after I’d wrapped up the photographs, and I definitely felt a little loopy by the time I finished it. Weee!

French 75 Popsicles

yield: 10 popsicles (plus a little bit left over to drink!)

  • 12 oz. of champagne
  • 4 oz. of cognac or gin (There’s a bit of debate over which of these should be used, although a reader has since noted that gin is the original ingredient, and cognac was introduced later. Either way, both are a good choice. I prefer gin, so that is what I used here.)
  • 4 oz. of simple syrup
  • 3 oz. of fresh lemon juice

Combine all ingredients together into a large measuring cup, then evenly distribute in your popsicle molds, leaving about 1/4 inch of room at the top. (You’ll have around 3 oz. left over after filling the molds.)

Since this was my first attempt at popsicles, ever, I read a lot of reviews before deciding on a mold (this one). One of the reviewers had a ton of very helpful tips, including using large binder clips to hold the sticks on place. I was only able to dig up one binder clip at my parents’ house (which worked perfectly). For the rest, I left them in the freezer for about an hour and a half until they’d just begun to set, then stuck the sticks in. If you follow either one of these methods, don’t bother soaking the sticks ahead of time. (Especially if you’re using a mold that has a top like this one — the sticks will swell and it will be very difficult to get the top off.)

Oh yeah! I had originally made these for a joint post to celebrate my good friend Nicole’s giveaway over at her blog, but opted for brownies at the last minute instead. For anyone who’s still interested in the giveaway, it’s not too late! You have until midnight tomorrow (Sunday) to hop over there and check it out.


  1. says

    French 75s are one of my favorite cocktails, although I am such a lightweight I usually only have one. These pops just might be the solution to my problem, or maybe not haha. Gorgeous photos too!

  2. Sage says

    The original version of the French 75 actually contained gin, not cognac. The first published recipe was in the Savoy Cocktail Book in 1930, and it included gin. The idea of substituting cognac to make the drink “more French” came later, and the first recipe including cognac was published about 20 years after the Savoy Cocktail Book.

    • says

      Fingers crossed for your return!! Maybe there will be a heat wave in Chicago in September — I’ll save room in my suitcase for a popsicle mold. :)

  3. says

    Poptails…I cannot wait to try those. They look cool and fun to make. And your pictures are as perfect as always. The hardest part of making these would be the waiting, for the popsies to freeze. ;)

    Myfudo here…Normally we’d never put a shameless plug back to us, but we just launched our new site and we would love for you to be a part of it. I’d love to share our newest launch with you, I hope you don’t mind? Now that we are getting a new look…Myfudo is moving to a new domain This has been a project we have been working on for almost a year now. We just launched our new gallery submission site, and we are just thrilled. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Please sign up and check us out (it’s free)

    We look forward to seeing your wonderful pictures, as always.

    p.s. We are hosting a Kitchen Aid Mixer Giveaway to celebrate our new Yumgoggle site, we hope you’ll participate =)

  4. says

    How have I never found your site before….I love it!

    French 75s are my favorite cocktail, yet I’m always shocked how few people know about them, or how to make them. I have quickly converted all my friends over to them, so know these poptails will be a serious hit. Beautiful pictures too!

    • says

      Thank you so much, Lisa! I like either Hendrick’s or Beefeater. I prefer Beefeater in drinks where I really want to taste the gin (and also when I’m looking to save a little $$). Hendrick’s is a bit smoother, but it’s also on the pricier side. I hear really good things about Junipero too, but I haven’t had a chance to try it yet myself. And if you can get your hands on some, I highly recommend Caledonia Spirit’s Bar Hill Gin. It’s distilled locally and dangerously good, but I’m not sure how far outside of Vermont/the northeast it’s made it yet.

    • Lisa says


      Thank you for the recommendations! We are excited to try this! I’m also looking forward to making some shrubs and bitters!


  5. says

    I’m OBSESSED with French 75s. And gin. Just basically gin in general. These look incredible. Loving your site, by the way. Your photography is raw and elegant at the same time. Great stuff!


  6. Cattryn says

    I just recently found your site and am attempting to make these yummy looking Popsicles. But they aren’t setting at all, even after a night in the freezer. 12 oz. champagne, 4 oz. gin, 4oz. simple syrup and 3 oz. fresh squeezed lemon juice. But no luck! Any suggestions? Thanks.

    • says

      Hi Cattryn — If the popsicles aren’t setting properly, it’s likely that the alcohol content is inhibiting the freezing, especially if your freezer isn’t cranked up to the max. It’s possible that your gin and/or your champagne have a higher alcohol content than what I used, but even if that’s the case, I wouldn’t think that a few percentage points would keep the batch from freezing entirely. (I accidentally made some overly boozy margarita popsicles last summer that barely held together when removed from their molds, and these French 75 pops were far sturdier by comparison.) I’d first try cranking up your freezer and sticking the mold back near the vent. If they still aren’t setting, pour the contents out into a measuring cup and add a few ounces of water. That should dilute the alcohol content and hopefully help the freeze. Good luck!

    • says

      Hi Karen. I use this Nopro mold, and it works great. I also highly recommend checking out the first customer review, which has tons of great tips for working with the mold. (I use the 1 1/4″ bind clip technique, and it works perfectly for keeping the sticks straight and at the perfect height.)

    • says

      Thanks so much, Kirsten! Unfortunately, I am not (yet) on twitter. It’s the one form of social media I’ve been a total grumpy old lady about embracing. I may change my mind though! :)

  7. Flis says

    Just to say awesome!

    I have never heard of a french 75 cocktail before and gin and champagne are my favourite drinks!

    Was searching for a cocktail to christen my new mould with and this will be it.

    Thanks so much!

  8. Jordan says

    I’m going to make these to take to an outdoor symphony concert in the 100-degree weather. Reading through the comments got me wondering what kind of champagne you used. I’ve used prosecco in my French 75’s before, and I have a couple of favorite champagnes as well. What kind did you use, and what was the ABV? I want to make sure I don’t have the freezing problem that somebody mentioned. Thanks!

  9. Jean Ren says

    Ok, these popsicles had a lot of booze, which normally I wouldn’t mind except for the fact that in a regular, standard freezer, they did not freeze.

    They did turn out like a nice slushy beverage, but they were also quite sweet.

    I used Gin – perhaps using cognac would have helped the freezing process?


  1. […] Not familiar with French 75? It’s a champagne, gin, sugar and lemon juice cocktail first created in 1915 at the New York Bar in Paris. The concoction got its name from the French 75mm field gun used in WWI, which had a powerful kick just like this drink. According to the popsicle recipe, the frozen version equals about a third of the drink–just don’t eat it too fast! Recipe and photo via Reclaiming Provincial. […]

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