How To Make A Champs-Élysées
Similar to the origin of other classic cocktails, the Champs-Élysées first appeared in recipe books nearly 100 years ago. Likewise, the drink was then forgotten for decades before enjoying a resurgence in recent years, following the craft cocktail renaissance.
In this case, the original literature in question was the 1925 book “Drinks Long and Short” by Nina Toye and Arhur Adair. NYC’s Milk and Honey, on the other hand, helped bring this cocktail back into modern prominence.
Five ingredients combine in the cocktail’s build, including Cognac and green Chartreuse, a herbal French liqueur that also finds a home in The Last Word and the Tipperary. The two spirits combine with freshly squeezed lemon juice, simple syrup, and a couple dashes of bitters. All ingredients are shaken until well chilled, then strained into a Nick & Nora or coupe glass.
Cognac VS is the ideal base for the Champs-Élysées. Aged for around two years, younger Cognac expressions provide the desired fruity and floral notes for the drink, pairing perfectly with Chartreuse and citrus. Meanwhile, heavily-aged Cognac, such as XO bottlings, provide an overly complex flavor profile for this cocktail. Swapping out the simple syrup for Demerara or rich simple syrup can also provide a subtle richness not found in the original spec.
Keep reading to create the cocktail named after “the world’s most beautiful avenue.”
