Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Cognac VSOP |
| 1/2 fl oz | Green Chartreuse liqueur |
| 1/4 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
| 2 dash | Angostura or other aromatic bitters |
| 1/2 fl oz | Chilled water (omit if using wet ice) |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
A great after-dinner drink for lovers of cognac and Chartreuse.
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.
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