RECIPE

Champs-Elysees

Matthew Kelly / Supercall

Named for Paris’s famed thoroughfare, the Champs-Elysses is the definition of elegance. A lovely amber hue, the cocktail is made with a base of two Gallic mainstays—brandy and Green Chartreuse—and was first spotted in Harry Craddock’s 1930 cocktail reference The Savoy Cocktail Book. Craddock’s version was a big-batch party drink, so feel free to scale this cocktail up to punch proportions if you’re expecting a crowd.

FLAVOR PROFILE
Dry
STRENGTH

INGREDIENTS

  • 1 oz Brandy
  • .5 oz Green Chartreuse
  • .5 oz Lemon juice
  • .5 tsp simple syrup
  • 1 dash Angostura Bitters
  • Lemon twist

INSTRUCTIONS

Step one

Add all ingredients save for the garnish to a shaker and fill with ice.

Step two

Shake and strain into a coupe glass.

Step three

Garnish with a lemon twist.

Contributed by Supercall

More from Food & Drink