Champs Élysées
Ingredients:
1.5oz VSOP Cognac
.5oz Green Chartreuse
.5oz Lemon Juice
.5oz Simple Syrup
2 dashes Angostura Bitters
Instructions:
Add the cognac, Chartreuse, lemon juice, simple syrup and bitters to a shaker glass. Add ice and shake vigorously. Strain into a chilled cocktail glass.
Notes:
Almost creamy, sweet and citrus on the nose, this one plays out a lot like the Sidecar, but with a nice herbal note in the midpalate from the Chartreuse. Similar citrus and cognac on the nose. The finish is short and sweet. This one will appeal to fans of Chartreuse, but is not so overly herbal and anise to turn off others.
History:
A Sidecar variant, Champs Élysées first appeared in Harry Craddock’s famous Savoy Cocktail Book (1930). The original recipe doesn’t specify the type of Chartreuse, although most folks make it with Green Chartreuse. Another one definitely worth trying both ways as the more mellow honey herbal Yellow Chartreuse will make for a different experience.
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