Name: Champs-Elysees Cocktail
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Cognac; 10 ml Chartreuse Green; 20 ml Lemon juice (freshly squeezed); 15 ml Sugar syrup (rich) 2 sugar to 1 water; 1 Angostura or other aromatic bitters; 10 ml Chilled water (omit if using wet ice)

Serve in a

Coupe glass

Photographed in a

Waterford Mixology Coupe Clear

Garnish:

Lemon zest twist

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 1/2 fl oz	Rémy Martin 1738 Cognac
1/3 fl oz	Green Chartreuse liqueur
2/3 fl oz	Lemon juice (freshly squeezed)
1/2 fl oz	Sugar syrup (rich) 2 sugar to 1 water
1 dash	Angostura Aromatic Bitters
1/3 fl oz	Chilled water (omit if using wet ice)
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Buy direct from

Rémy Martin 1738 Cognac, 70cl

£ 48.75 £ 3.15 per cocktail, makes 15.5 Green (Verte) Chartreuse liqueur, 70cl

£ 39.95 £ 0.57 per cocktail, makes 70 Angostura Aromatic Bitters, 20cl

£ 11.45 £ 0.11 per cocktail, makes 100

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

View readers' comments

Review:

A great after-dinner drink for lovers of cognac and Chartreuse.

Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

History:

A riff on the Sidecar, The Champs-Élysées is named after the touristy Parisian boulevard. The first known recipe for this cocktail appears in Nina Toye and Arthur H. Adair's 1925 Drinks-Long and Short.