Champs-Élysées
Cognac and green Chartreuse meet in a French classic with tart citrus and spicy bitterness.
Ingredients
- Cognac, preferably VSOP or older60 ml
- Green Chartreuse15 ml
- Lemon juice, freshly squeezed22 ml
- Simple syrup (1 part Sugar, 1 part Water)7 ml
- Aromatic bitters (Angostura)e.g. Angostura2 dashes
- Lemon, for garnish (optional)1 twist
Method
- Chill a coupe or Nick & Nora glass in the freezer, or fill it with ice water while you prepare the drink.
- Fill a shaker with ice and add the cognac, green Chartreuse, lemon juice, syrup and Angostura bitters.
- Shake hard for 15–20 seconds, until the shaker is ice-cold on the outside.
- Double-strain through a fine sieve into the chilled glass for a silky texture.
- Express a lemon peel over the drink to release its aromatic oils, then place it in the glass or on the rim.
About this drink
Champs-Élysées first appeared in Harry Craddock’s 1930 Savoy Cocktail Book, celebrating two French icons: cognac and the monastic liqueur Chartreuse. The secret herbal blend of the green monks gives the drink its distinctive spicy depth, while lemon and bitters keep it balanced and fresh. It is one of the finest examples of how elegantly French spirit and herbal liqueur can work together in a single glass.
