Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|1 1/2 fl oz||Cognac (brandy)|
|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, 65.0°Brix)|
|1 dash||Angostura Aromatic Bitters|
|1/3 fl oz||Chilled water (omit if using wet ice)|
Read about cocktail measures and measuring.
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 avenue. The first known recipe for this cocktail appears in Nina Toye and Arthur H. Adair's 1925 Drinks-Long and Short.
CHAMPS ELYSÉESNina Toye and Arthur H. Adair, 1925
Three glasses of brandy, one glass of Chartreuse and one and a half glasses of sweetened lemon juice, put in the shaker with a dash of Angostura Bitters.
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