Champs-Élysées
Cognac, green Chartreuse and lemon. A herbal sidecar from Paris.
Shaken · Coupe · Medium · about 3 minutes · about 23% ABV
Ingredients
- 45 ml Cognac
- 15 ml Green Chartreuse
- 22.5 ml Fresh lemon juice
- 7.5 ml Sugar syrup
- 1 dash Angostura bitters
- Lemon twist (garnish)
Method
- Chill the glass
- Pour 45 ml cognac into the shaker
- Pour 15 ml Green Chartreuse into the shaker
- Add 22.5 ml fresh lemon juice
- Pour 7.5 ml sugar syrup into the shaker
- Add 1 dash of Angostura bitters
- Add ice
- Shake hard
- Strain
- Garnish
About the Champs-Élysées
The Champs-Élysées is a cognac and Chartreuse sour printed in Nina Toye and A.H. Adair's 1925 book Drinks: Long and Short.
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Champs-Élysées FAQ
What's in a Champs-Élysées?
45 ml cognac, 15 ml green chartreuse, 22.5 ml fresh lemon juice, 7.5 ml sugar syrup, 1 dash angostura bitters, garnished with lemon twist.
How strong is a Champs-Élysées?
About 23% ABV once mixed with ice, which is 2.1 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Champs-Élysées?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Champs-Élysées in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
