Champs-Elysees
The Champs-Elysees is a herbal sour made with Cognac, Green Chartreuse, Lemon Juice, Simple Syrup and Angostura Bitters. It is shaken and served in a cocktail glass, about 24% ABV.
- Method
- Shaken
- Glass
- Cocktail glass
- Served
- Martini
- Strength
- About 24% ABV
- Family
- Sour
- Flavour
- Herbal & floral
- Listed in
- Difford's Guide Hall of Fame
Ingredients
- 45mlCognac
- 15mlGreen Chartreuse
- 15mlLemon Juice
- 7.5mlSimple Syrup
- 1 dashAngostura Bitters
How to make it
- Shake all ingredients with ice and strain into a chilled cocktail glass.
Tip: Fill the shaker with ice and shake hard for 10 to 15 seconds, until the tin is frosty.
About the Champs-Elysees
Named after the famous Parisian avenue, a sophisticated cognac sour.
Missing something?
- No Cognac? Use Brandy (Cognac is a grape brandy; any decent brandy works)
- No Cognac? Use Pisco (Unaged and more floral)
- No Green Chartreuse? Use Yellow Chartreuse (Sweeter, milder and lower proof)
- No Lemon Juice? Use Lemon (Squeeze fresh: 1 lemon gives about 30 ml)
- No Lemon Juice? Use Lime Juice (Sharper, different aroma)
- No Simple Syrup? Use Rich Simple Syrup (More concentrated, so use less)
- No Simple Syrup? Use Sugar (1 tsp sugar is about 7.5 ml syrup; stir until dissolved)
- No Angostura Bitters? Use Peychaud's Bitters (Lighter, with more anise)
All swaps for Cognac, Green Chartreuse, Lemon Juice, Simple Syrup and Angostura Bitters
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