The Champs-Élysées (shomps ellie-zay) is an old, and excellent, Side Car riff named after the famous avenue in Paris. It's main deviation is that it employs Chartreuse instead of Cointreau. It first appeared, as far as we know, in Harry Craddock’s Savoy Cocktail Book in 1930.
While Green Chartreuse is traditionally called for, it can be a bit of a bully and overwhelm the other ingredients with it’s intense herbaceous-ness. This is of course fine if you love Green Chartreuse (I do) but if you find it too oppressive, you may want to try using the more mellow Yellow Chartreuse. Or, better yet, if you have both Chartreuse shades in stock, try ¼ ounce of each.
2 oz cognac
¾ oz lemon juice
½ oz green Chartreuse (or ¼ oz each of green & yellow Chartreuse)
½ oz simple syrup
2 dashes Angostura Bitters
Combine all ingredients in a shaker, fill with ice. Shake for 8-10 seconds and strain into a chilled coupe or martini glass. Garnish with an expressed lemon peel.
If you make a Champs Elysees, let me see!
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