Get Loose Juice (The French 75)

get loose juice

I’ve been meaning to try this cocktail for [nearly] five years. For inspiration, I’ll occasionally go through the old, scanned magazine clippings I have electronically organized on my computer, and this one kept piquing my interest. What took me so long to test it out was the unfortunate run-in I had a couple years ago with another Jane Magazine cocktail, The Autumn Leaf — an unholy combination of Frangelico, Chambord, amaretto and bourbon, whose flavor is not unlike the cheapest chocolate you’ve ever tasted. (On the plus side, it introduced me to Bourbon which I love to this day.)

As you can probably imagine after reading through that terrifying (slight exaggeration) flashback, I was nervous that the combination of gin, lemon juice and sparkling wine would be yet another assault on my tastebuds (not cool). Thankfully though, the resulting, entertainingly-named Get Loose Juice was an ambrosial, slightly floral, almost romantic, if I may, concoction. It’s absolutely perfect for a special occasion — my drink of choice this past New Year’s Eve, ‘twould also be perfect for a Valentine’s Day party — where the [cheaper] bubbly is popping and you’d like to fortify it/stretch the supply/enhance the flavor with a not-at-all-meager addition of hard a. Enjoy responsibly, it is quite subtly strong — an oxymoron, yes, but once you try it you’ll know just what I’m talkin’ about.

Get Loose Juice (The French 75)

(adapted from Jane Magazine, February 2007)

Preparation Time: 2 minutes

Makes: 1 cocktail


  • 1 ounce (28 grams) Hendrick’s gin (or other, gluten-free gin)
  • 1/2 ounce (14 grams) Meyer lemon juice
  • 1 teaspoon (2 grams) confectioner’s sugar
  • 4 ounces (113 grams) brut Prosecco¹
  • Ice
  • Meyer lemon slice for garnish (optional)


In a Mason jar or cocktail shaker, combine gin through sugar with several ice cubes; cover and shake vigorously until the outside of the jar/shaker is cold. Strain into a Champagne glass (at least 6 ounce capacity), top with Prosecco, and give it a gentle stir to combine. Garnish, if desired, and serve immediately.


¹ I use Zonin Brut Prosecco, pictured here, costs about $7 at Trader Joe’s. Another variety of Brut sparkling wine should work; if you go with a Sec or Extra Dry you may want to reduce or eliminate the sugar.

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  • Reply
    Kiri W.
    January 26, 2012 at 5:53 pm

    Looks elegant! I know it’d be too bitter for me (I am a the world’s greatest wimp where sour/bitter is concerned), but my wife would slurp this quite happily.

  • Reply
    heather sage
    January 28, 2012 at 8:13 am

    Even Meyer lemons? The pineapple challenge is going to be even more difficult than I thought!

  • Reply
    January 30, 2012 at 11:57 am

    Oh, I bet this is heavenly. I am kind of just a little crazy about champagne lately and this would help me switch things up a bit. Love the meyer lemons in here too!! Mmmm…

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