And we're back! I've been pretty delinquent in posting Friday cocktails here, and even more delinquent in food-related posts, but forget all that and make this drink. Today's cocktail, the Champs-Élysées, is very similar to the Sidecar but uses Green Chartreuse for some added complexity (and kick), rather than Cointreau. This one manages to be both complex and refreshing at the same time, a perfect drink for the unusually cool July weather we've had this week. Santé!
Harry Craddock, The Savoy Cocktail Book (1930)
- 2 oz. Cognac (Pierre Ferrand Ambre)
- .5 oz. Green Chartreuse
- .75 oz. Lemon Juice
- .25 oz. Simple Syrup
- 1 dash Angostura Bitters
Combine ingredients in cocktail shaker with ice and shake vigorously. Double strain into chilled coupe glass and garnish with lemon twist.