Cocktailing

Champs-Élysées

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A classic from 1930's The Savoy Cocktail Book. Superficially similar to a

sidecar, this one kicks up the exotic flavors by using Chartreuse. See the
note on using green versus yellow varieties of this French liqueur below.

I stumbled across this one while browsing the PDT app on my iPhone, and I

find that the recipes out there mostly follow the same ratios with some
variations for sweetness. The recipe below seems to turn out a cocktail
that is just right for my palette.

  • 2 ounces Cognac
  • 3/4 ounce fresh lemon juice
  • 1/2 ounce Green (or Yellow) Chartreuse
  • 1/4 ounce simple syrup
  • 1 dash Angostura bitters

    • Place all of the components in a shaker with ice and shake vigorously.

    Strain into a coupe. Garnish with lemon, if desired.

    Note: Every recipe I looked at recommended Green Chartreuse. The PDT app

    says they use green because the prefer the flavor. Craddock's book doesn't
    have a recommendation, so it's mostly a matter of taste. If you have both
    varieties on hand, try it both ways. The yellow version you may find a
    little sweeter and the green version more herb forward.

    Photos by Lisa Denkinger

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    Chartreuse

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    Off to Osaka Kevin MacLeod (incompetech.com)

    Licensed under Creative Commons: By Attribution 3.0 License
    http://creativecommons.org/licenses/by/3.0/

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    CocktailingBy Troy Denkinger
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