Champs Élysées

Written By Daniel Zajic

CHAMPS ÉLYSÉES

  • 1½ oz. / 45 ml. Cognac

  • ½ oz. / 15 ml. Green Chartreuse

  • ¾ oz. / 22.5 ml. fresh lemon juice

  • ½ oz. / 15 ml. simple syrup

  • 1 dash Angostura bitters

METHOD
add all ingredients to shaker tin / shake with ice until chilled / fine strain into coupe or Nick and Nora / garnish with lemon twist

ABOUT
This classic cocktail is a twist on another classic: the Sidecar. Named after the popular tourist destination in Paris, this cocktail was first featured in the 1925 book, “Drinks - Long and Short,” by Nina Toye and Arthur H. Adair. Perfect after dinner and worthy of breaking out that Chartreuse for! Cheers y’all!

Daniel Zajic
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