Champs-Élysées
A 1920s Paris classic named for the Champs-Élysées: cognac at its heart, green Chartreuse standing in for the orange liqueur of a Sidecar - herbal coolness folded into bright lemon. Green-gold elegance in a coupe.
Frequently Asked Questions
How do you make a Champs-Élysées?
A Champs-Élysées is made by shaken method in 5 step(s). 1) Chill a coupe glass in advance. 2) Add the cognac, green Chartreuse, lemon juice and simple syrup to a shaker and fill it with ice. 3) Shake hard for 12-15 seconds until the shaker frosts over. 4) Double strain into the chilled coupe. 5) Twist a lemon peel over the surface to express its oils, then drop it in or hang it on the rim. Full recipe on MixMyth (mixmyth.com).
What ingredients are in a Champs-Élysées?
A Champs-Élysées needs 5 ingredient(s): Cognac 60ml, Green Chartreuse 15ml, Lemon Juice 20ml, Simple Syrup 10ml, Lemon Twist 1 strip.
What does a Champs-Élysées taste like? How strong is it?
Flavor profile: Classic Balance, Herbal, Citrus Fresh, Rich & Smooth. Strength: 18-28% ABV.
What glass is a Champs-Élysées served in?
A Champs-Élysées is typically served in a coupe glass, prepared by the shaken method.
Ingredients
- Cognac60ml
- Green Chartreuse15ml
- Lemon Juice20ml
- Simple Syrup10ml
- Lemon Twist1 strip
Steps
- Chill a coupe glass in advance.
- Add the cognac, green Chartreuse, lemon juice and simple syrup to a shaker and fill it with ice.
- Shake hard for 12-15 seconds until the shaker frosts over.
- Double strain into the chilled coupe.
- Twist a lemon peel over the surface to express its oils, then drop it in or hang it on the rim.
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