|1 1⁄2 fl oz||Cognac VSOP|
|1⁄2 fl oz||Green Chartreuse liqueur|
|1⁄4 fl oz||Freshly squeezed lemon juice|
|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 blue above.
A great after-dinner drink for lovers of cognac and Chartreuse.
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.