Parisian Grandeur — The Champs Élysées

Running from the Arc de Triomphe to the Place de la Concorde, the Champs-Élysées in Paris is one of the most famous streets in the world.  To call it a street is an understatement. Having walked its length, I can tell you it really is a magnificent avenue. It’s not clear who created the Champs Élysées cocktail and when they did it, but in 1930 Harry Craddock mentioned it in The Savoy Cocktail Book.

The Champs Élysées

1.5 ounces cognac
.5 ounces Chartreuse
.5 ounces super simple syrup
Juice from 1/4 lemon
2 dashes Angostura bitters

Combine in a shaker with ice, shake with joie de vivre, and strain into a chilled glass.  Lemon peel garnish optional.

The Champs Élysées is similar to the Sidecar, another concoction Paris launched into the cocktail world. Even though most brandy is torched Dutch grapes, given this is a French drink use cognac if possible. Craddock didn’t specify whether to use green Chartreuse, used in drinks such as the Tipperary or the Final Rye, or yellow Chartreuse, used in drinks such as the Diamondback. Which one you use depends on how relatively sweet you want your cocktail.  Make no mistake — just like the actual Champs-Élysées, both versions make a wonderful impression.

Whether you’ve been to Paris or not, the Champs Élysées cocktail evokes its splendor and beauty. À votre santé (that’s French for cheers)!