Launch Library
Champs-Élysées
Cognac, Chartreuse, lemon, bitters. The Savoy Cocktail Book, 1930. Elegant, herbal, perfectly Parisian.
Servings
Served inCoupe
MethodShaken
Ingredients
- Cognac VSOP1½ ounces
- Yellow Chartreuse½ ounce
- Fresh Lemon Juice½ ounce
- Simple Syrup¼ ounce
- Angostura Bitters1 dash
Directions
Combine all ingredients in a shaker with ice. Shake until well-chilled. Double-strain into a chilled coupe.
Notes
Yellow Chartreuse is the standard; green for a sharper version. Named for the Paris boulevard.