|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)|
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.