Champs-Elysees
Ingredients
- 1 1⁄2 oz Cognac
- 1⁄3 oz Green Chartreuse
- 2⁄3 oz Lemon juice
- 1⁄2 oz Sugar syrup 'rich'
- 1⁄4 oz Chilled water omit if using wet ice
- 1 dash Angostura Aromatic Bitters
- 2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Nutrition:
One serving of Champs-Elysees contains 188 calories
History:
A riff on the Sidecar, The Champs-Élysées is named after the touristy Parisian avenue. The first known recipe for this cocktail appears in Nina Toye and Arthur H. Adair's 1925 Drinks-Long and Short.
Review:
A great after-dinner cocktail for lovers of brandy and Chartreuse. The sweet elements in this sour are cranked up but balanced by spiritous alcohol. Achieving perfect dilution in this classic is crucial to its deliciousness.
