Champs-Elysees Cocktail

Difford's Guide
User Rating

Ingredients

Barware

Coupe glass
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

182 calories

Styles & Flavours

Champs-Elysees Cocktail image

Serve in

Coupe glass

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 wet ice)
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Our 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 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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