Champs-Élysées

A classic from 1930's "The Savoy Cocktail Book." Superficially similar to a
sidecar, this one kicks up the exotic flavors by using Chartreuse. See the
note on using green versus yellow varieties of this French liqueur below.
I stumbled across this one while browsing the PDT app on my iPhone, and I
find that the recipes out there mostly follow the same ratios with some
variations for sweetness. The recipe below seems to turn out a cocktail
that is just right for my palette.
2 ounces Cognac
3/4 ounce fresh lemon juice
1/2 ounce Green (or Yellow) Chartreuse
1/4 ounce simple syrup
1 dash Angostura bitters
Place all of the components in a shaker with ice and shake vigorously.
Strain into a coupe. Garnish with lemon, if desired.
Note: Every recipe I looked at recommended Green Chartreuse. The PDT app
says they use green because the prefer the flavor. Craddock's book doesn't
have a recommendation, so it's mostly a matter of taste. If you have both
varieties on hand, try it both ways. The yellow version you may find a
little sweeter and the green version more herb forward.
Photos by Lisa Denkinger
See photo (https://www.instagram.com/p/BOKuErjARRm/?taken-by=troycocktailing)
See photo (https://www.instagram.com/p/BOKuBiygl4y/?taken-by=troycocktailing)
See photo (https://www.instagram.com/p/BOKt-hXATtB/?taken-by=troycocktailing)
Chartreuse (https://en.wikipedia.org/wiki/Chartreuse_(liqueur))
Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541)
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

A classic from 1930's The Savoy Cocktail Book. Superficially similar to a
sidecar, this one kicks up the exotic flavors by using Chartreuse. See the
note on using green versus yellow varieties of this French liqueur below.

I stumbled across this one while browsing the PDT app on my iPhone, and I
find that the recipes out there mostly follow the same ratios with some
variations for sweetness. The recipe below seems to turn out a cocktail
that is just right for my palette.

2 ounces Cognac
3/4 ounce fresh lemon juice
1/2 ounce Green (or Yellow) Chartreuse
1/4 ounce simple syrup
1 dash Angostura bitters

Place all of the components in a shaker with ice and shake vigorously.
Strain into a coupe. Garnish with lemon, if desired.

Note: Every recipe I looked at recommended Green Chartreuse. The PDT app
says they use green because the prefer the flavor. Craddock's book doesn't
have a recommendation, so it's mostly a matter of taste. If you have both
varieties on hand, try it both ways. The yellow version you may find a
little sweeter and the green version more herb forward.

Photos by Lisa Denkinger

See photo

See photo

See photo

Chartreuse

Rate Cocktailing on iTunes

Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/