CLASSIC · COGNAC

Champs-Elysees Cocktail

Name: Champs-Elysees Cocktail
Cuisine: Cocktail
Ingredients: 45 ml Cognac; 10 ml Green Chartreuse; 20 ml Fresh lemon juice; 15 ml Rich sugar syrup; 7.5 ml Chilled water; 2 dashes Angostura Aromatic Bitters; Saline solution; Lemon zest twist

The small addition of chilled water subtly opens up the aromatics and tempers the high-proof Chartreuse, mimicking the dilution of a longer shake without over-chilling the drink.

Ingredients

Cognac45 ml

Green Chartreuse10 ml

Fresh lemon juice20 ml

Rich sugar syrup15 ml

Chilled water7.5 ml

Angostura Aromatic Bitters2 dashes

Saline solution

Lemon zest twist

Glassware

Coupe glass

Chilled.

Method

1
Pre-chill a coupe glass with ice water and set aside.
2
Prepare a lemon zest twist garnish and set aside.
3
Discard the ice water from the glass.
4
Combine cognac, Green Chartreuse, fresh lemon juice, rich sugar syrup, chilled water, Angostura bitters, and saline solution in a cocktail shaker.
5
Add ice and shake vigorously for 10–12 seconds until well chilled.
6
Fine strain into the pre-chilled coupe glass.
7
Express the lemon zest twist over the surface of the cocktail to release its oils, then place it on the rim as garnish.

From the Bartender

The small addition of chilled water subtly opens up the aromatics and tempers the high-proof Chartreuse, mimicking the dilution of a longer shake without over-chilling the drink. Some bartenders substitute Angostura with a single dash of Peychaud's for a more floral, anise-forward finish that leans into the cocktail's Parisian heritage.

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