Garnish:
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.
Review:
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 avenue. The first known recipe for this cocktail appears in Nina Toye and Arthur H. Adair's 1925 Drinks-Long and Short.
CHAMPS ELYSÉES
Nina 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.
Alcohol content:
- 1.4 standard drinks
- 19% alc./vol. (38° proof)
- 19.1 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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