Champs-Élysées

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CL

glass
coupe
Recipe from Death & Co
Uploaded by: @alex

Ingredients

2 oz
Pierre Ferrand Ambre Cognac
12 oz
Green Chartreuse
34 oz
lemon juice
12 oz
cane sugar syrup
1 dash
Angostura aromatic bitters
1
lemon twist as garnish

Shake it Up

  1. Shake all ingredients with ice
  2. Strain into coupe
  3. Garnish with lemon twist

Background & History

Named for the well-known boulevard that cuts through Paris and into the Arc de Triumph, this cocktail was first seen in The Savoy Cocktail Book, by Harry Craddock. The original recipe was for a batch and named "Chartreuse", not Green or Yellow, as an ingredient so you'll see many variations. A riff on the Sidecar, this is an easy drink for those looking for an intro to Cognac or Chartreuse.

Notes & Review

Very similar to the Sidecar, but swap Green Chartreuse for the Cointreau, and twice as much sweetener. I prefer the Sidecar but the complexity of the Green Chartreuse is nice here. Next time I might try with 1/4oz or 3/8oz cane sugar syrup instead of the full 1/2oz. Death & Co cane sugar syrup is 2:1 (sugar:water) as well, so a 1:1 mix might yield a really nice result. The original recipe 4.25 stars. Very drinkable and enjoyable cocktail. And strong.

Comments & Notes

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