Champs-Élysées

The Champs-Élysées, a riff on the Sidecar named after the famed Parisian avenue, first appeared in Nina Toye and Arthur H. Adair's 1925 “Drinks–Long and Short” and later in Harry Craddock’s 1930 “Savoy Cocktail Book”. This cocktail swaps the Sidecar's orange liqueur for Green Chartreuse, adding an herbal note to its cognac, lemon juice, simple syrup, and bitters.

CHAMPS-ÉLYSÉES

2 oz. (60mL) Cognac
½ oz. (15mL) Green Chartreuse
¼ oz. (15mL) simple syrup
¾ oz. (15mL) lime juice
2 dashes of Angostura Bitters

ICE SPEC – Neat
GLASS – Nick & Nora
METHOD – Shake all ingredients with ice and double strain
GARNISH – lemon twist