Champs-Élysées
Sidecar with Chartreuse
A cognac sour pointed toward the herbal: green Chartreuse stands in for the usual orange liqueur, lemon keeps it bright, a dash of Angostura ties it together. Bracing, aromatic, and a touch grand.
Ingredients
- 1 1/2 oz Cognac
- 1/2 oz Green Chartreuse
- 3/4 oz Fresh Lemon Juice
- 1/4 oz Simple Syrup
- 1 dash Angostura Bitters
Method
Add cognac, green Chartreuse, lemon juice, simple syrup, and Angostura to a shaker filled with ice. Shake until well chilled. Double-strain into a chilled coupe. Garnish with a lemon twist.
Documented in Nina Toye and Arthur H. Adair's 1925 "Drinks Long and Short" as a Sidecar variant: three parts brandy, one part green Chartreuse, one-and-a-half parts sweetened lemon juice, dash of Angostura bitters. The Savoy Cocktail Book (Craddock, 1930) reprinted the recipe. Per Difford's Guide #396 (a modernized, scaled-down interpretation with separate fresh lemon juice, sugar syrup, water, and saline). Named after the Parisian avenue. This is not an IBA cocktail.
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