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Champs-Élysées

The Champs-Élysées is named after the touristy Parisian avenue. The first known recipe for this cocktail appears in Nina Toye and Arthur H. Adair's 1925 book Drinks Long and Short.

How It's Made

Ingredients

  • 1 1/2 oz Cognac
  • 1/3 oz Green Chartreuse
  • 2/3 oz lemon juice
  • 1/2 oz simple syrup (preferably "rich" - 2 parts sugar to one part water)
  • 1 dash Angostura Aromatic Bitters
  • Chilled water (omit if using wet ice)

Steps

  1. Add together all ingredients into a shaker with ice, and shake until well-chilled.
  2. Strain into a coupe glass.
  3. Garnish with a lemon peel.