Brandy · Shake · Coupe · 5 min
Champs-Élysées
A cognac sour with green Chartreuse in it, so it is a Sidecar's herbal cousin. It dates from the 1920s and is named after the Paris avenue.
What's in it
- 50ml (1⅔ oz) Cognac
- 15ml (½ oz) Green Chartreuse
- 20ml (⅔ oz) Lemon juice
- 10ml (⅓ oz) Sugar syrup
- 1 dash Aromatic bitters optional
- 1 Lemon twist optional
How to make it
- Chill a coupe.
- Shake the cognac, green Chartreuse, lemon juice, sugar syrup and bitters hard with ice.
- Double strain into the chilled coupe and express a lemon twist over the top.
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What cocktail can I make?Where it came from
The earliest known recipe is in Drinks – Long and Short, published in London in 1925 by Nina Toye and A.H. Adair, as a batch of brandy, Chartreuse and sweetened lemon juice with a dash of Angostura; a version later appeared in the Savoy Cocktail Book. Neither book says which Chartreuse to use, so the green that most bartenders reach for today is an assumption. Who first made it is not recorded.
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