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Champs Elysees Cocktail recipe

Champs Elysees Cocktail recipe


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Named after the famous chestnut tree-lined Parisian avenue. Maybe it's because, like the rents on the Champs Elysees, Cognac can be pricey.

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IngredientsServes: 1

  • ice
  • 1 1/2 measures Cognac
  • 1/2 measure yellow Chartreuse
  • 1/2 measure fresh lemon juice
  • 1/2 teaspoon caster sugar
  • 2 dashes Angostura bitters

MethodPrep:3min ›Ready in:3min

  1. Chill a martini glass in the freezer. Add ice to a cocktail shaker. Pour in Cognac, Chartreuse and lemon juice. Spoon in sugar and shake in a dash or two of bitters. Shake well and strain into martini glass.

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Champs Elysees Cocktail recipe - Recipes

Champs-Elysées

* 1 1/2 ounces Cognac
* 1/2 ounce green Chartreuse
* 1/4 ounce fresh lemon juice
* 1/8 ounce simple syrup
* 2 dashes Angostura bitters

Combine all ingredients in an ice-filled cocktail shaker and shake until cold. Strain into a chilled cocktail glass.

I first had the Champs-Elysées at Knee High Stocking Co. in Seattle, where it was made with yellow Chartreuse. I only have green Chartreuse on hand at home so I had to taste-test a bit to ensure it wouldn’t overpower the drink. I found that these proportions give it just the right level of perfumyness without being too much.

Think of this cocktail as a heavily modified Sidecar. The Cognac and lemon are here, and we’re using Chartreuse and simple syrup in place of the Cointreau. And adding bitters. Ok, so it’s not really like a Sidecar at all but it’s still an excellent drink.

This recipe is from Zig Zag, also in Seattle. I haven’t been there yet but it’s on my list for the next time I’m in town.


The Champs Élysées cocktail was invented by Harry Craddock, one of the trendiest bartenders in the 20s and 30s. Harry Craddock is also the author of the famous cocktail book “The Savoy Cocktail Book”. Many classic and good cocktails are included in the book, which Harry served in the famous Savoy Hotel in London.


Champs-Élysées

Named for the well-known boulevard that cuts through Paris and into the Arc de Triumph, this cocktail was first seen in The Savoy Cocktail Book, by Harry Craddock. The original recipe was for a batch and named "Chartreuse", not Green or Yellow, as an ingredient so you'll see many variations. A riff on the Sidecar, this is an easy drink for those looking for an intro to Cognac or Chartreuse.


The Camps Elysees Cocktail

Put some ice cubes in a cocktail shaker and pour in :

Ingredients

  • 3/5 brandy
  • 1/5 yellow Chartreuse
  • 1/5 lemon juice
  • 1 dash Angostura bitters

Method

Shake vigorously and strain into a small cocktail glass.

Another Cocktail that had enjoyed a long life, and is taken from the roaring 20’s, the Champs Elysees cocktail is the ne plus ultra of elegant cocktails.

Another brilliant cocktail taken from the [easyazon_link identifier=�″ locale=”US” tag=”mixyourdrink-20″]The Savoy Cocktail Book[/easyazon_link] from 1930 lists a more of a party-size recipe for this drink. Yes its another recipe that can be done as a punch.

The great thing is that the cocktail recipe is easy to scale down for one or two.

The 5 Gin Brands in 2016

  • Emperador
  • Old Admiral Brandy
  • Dreher
  • McDowell’s
  • Martell

Best Drinking for the Champ-Elysees Cocktail

This is a drink to impress, best bought out and mixed when entertaining friends or family. Or maybe that someone special.

Yes it can still be mixed into a bigger batch if desired..

Which Glass do I use

With this one a martini Glass is the best. It is a cocktail that is trying to impress, it want you to feel like you are on the Champ-elysees in Paris.

Brandy is a vary underutilized drink these days. I guess its because that peoples tastes have changed over the years. If you want to try other Brandy based cocktails, click here.

As always we recommend drinking responsibly. Enjoy a drink don’t let a drink enjoy you.


Champs-Elysées Cocktail Recipe

Ingredients

  • 45 ml Cognac
  • 15 ml Green Chartreuse
  • 20 ml lemon juice
  • 7 ml simple syrup 1:1
  • 1 dash Angostura bitters

Glassware: coupette
Garnish: lemon twist

Add all ingredients to a cocktail shaker with ice. Shake and strain into a chilled coupette and garnish with lemon twist.

Photo by Cocktails & Bars – © Copyright: All rights reserved.


Champs Elysées Classic Cocktail

T he Champs Elysées Cocktail is a classic cocktail that is beginning to make a comeback on more bar menus. It tucks in rather nicely with other classic cocktails such as the Sazerac, Blue Moon , Last Word, Blood & Sand and Aviation . When time is taken to measure and blend these classic cocktails correctly, they are superb!

I was pleasantly surprised to find the Champs Elysées Cocktail recently on the I.O. Speak cocktail menu at Indian Oven . It reminds me a little of a Sidecar without the obvious sugared rim. Chartreuse is an interesting diversion from the Sidecar’s usual Cointreau inclusion. I’ve altered the drink recipe below just slightly to my taste. The cocktail recipe I found calls for 1/2 ounce simple syrup and 1 dash Angostura bitters. I preferred a little less sweet and the peach bitters complemented the flavors in this cocktail perfectly in my opinion.

Champs Elysées Cocktail

1/2 ounce Green Chartreuse

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled martini glass. Garnish with lemon twist.

Some recipes include an optional 1/2 egg white in the drink recipe for texture. If adding egg white, include egg white with other liquids to shaker before ice. Dry shake to blend. Add ice and then shake again vigorously to blend and chill. Strain into chilled martini glass. Garnish with lemon twist.

The Champs Elysées cocktail is named after the touristy northwestern Parisian boulevard Avenue des Champs-Elysées. This classic cocktail is an ideal cocktail to celebrate Bastille Day, July 14, or the world famous bicycle race, Le Tour de France.


Champs-Elysees

IT’S that time of year: In the bookstores, the shelves are positively sagging with the fruits of wine and spirits writers’ labors.

Yet, this season, one volume stands out from the rest.

The author is Vincent Gasnier, a master sommelier, and the book, “Drinks,” has a subtitle whose length hints at the volume’s breadth: “Enjoying, Choosing, Storing, Serving, and Appreciating Wines, Beers, Cocktails, Spirits, Aperitifs, Liqueurs and Ciders.”

If it sounds too ambitious to be well-executed, you might be surprised. The book’s publisher, Dorling Kindersley (DK), is known for its ability to present voluminous material in a way that makes sense, intrigues, explains and is pleasing to the eye. In taking on the world of drinks, this book does so brilliantly.

As delightful to flip through as it is to hunker down with, it’s gorgeous enough to be a coffee-table book, but informative enough to be a reference book you’ll come back to again and again. If you could only have one book in your library to cover the entire potable world (make that the entire alcoholic potable world), this could be it.

Gasnier, a wine consultant based in Hampshire, England (and formerly a sommelier at Laurent in Paris), organizes the wine section of the book not by regions or varieties, but by the character of the wines.

Whites are divided into “light, crisp,” “juicy, aromatic” and “full, opulent” reds fall into “fruity, lively,” “ripe, smooth” and “rich, dense.”

Within those categories, wines are organized by country and region. It may sound forced, but Gasnier is great at delineating color, aroma and taste profiles in a way that makes perfect sense, letting the reader grasp instantly what’s essential.

For “ripe, smooth reds,” for instance, he calls our attention to dark fruit, reminding us that “Cherries and plums typify the aromas of ripe, smooth reds.”

After a page or so of introduction for each type, a full-page chart follows, listing key varieties and best regional examples, and following that, several pages in which each is explored, and best producers listed.

What’s wonderful here is the potential for discovery. Ever hear of Rossese, a red grape widely grown in Liguria, that makes distinctly flavored wines? Or that in France’s Savoie region, the Mondeuse grape, with black-currant and pepper notes, makes a wine “similar to a Syrah style, with lighter weight”?

For the wine beginner, Gasnier offers a simple and reassuring way in, and for those with more experience, the book reveals a world’s worth of wines to seek out and explore.

NEXT, Gasnier tackles spirits. Here, while there are plenty of discoveries, there are also gaps. The American whiskey section, for instance, mentions that whiskeys are made all over the U.S., but Gasnier doesn’t specifically cover any of the new West Coast whiskeys, such as St. George or Old Potrero single malts, focusing instead exclusively on those from Kentucky.

The only gins from the U.S. mentioned are Seagram’s and Boodles interesting smaller production gins such as Anchor Junipero from San Francisco are neglected.

The tequila section lists four Cuervos and seven Sauza bottlings, but it only scratches the surface of all the compelling smaller tequila producers in Mexico.

The section titled “Other Spirits,” however, is a real eye-opener. Grappa and marc, brandy produced from grape seeds, skins and stems, are known to many, but what about Bagaceira, the Portuguese version? You may have heard of slivovitz, the plum brandy from Eastern Europe, but what of Boukha, the fig brandy that’s the national drink of Tunisia?

The real surprise in a section on liqueurs is how delicious so many of them sound. Did you know there’s a verbena liqueur? It’s called Verveine du Velay. Or that maraschino isn’t just cherries in a jar it’s also “arguably the greatest of all cherry liqueurs,” from Venice, Italy.

Gasnier explains what makes a good liqueur, noting “its sweetness should not feel too sticky or ‘fatty’ in the mouth, and the finish should be fresh -- never tired or overly sweet.” And there are dozens of examples, divided into, again, very workable categories: fruit vegetable, herb and spice and nut, bean, milk and egg. Fascinating.

The 65-page cocktail section is smart enough that it would have made a terrific little volume on its own.

The entire book makes full use of photographs, maps, graphics, sidebars, charts and pull-quotes, but they’re particularly strong in this section. A chart about layering alcohols, for instance, specifies the density of various spirits and liqueurs another sidebar describes how to achieve the effect.

Step-by-step photos of how to shake or how to rim a glass with sugar or salt, a chart of essential garnishes, a photo showing various types of glasses -- all this adds up to a terrific guide to mixology.

The cocktail recipes themselves follow the same conceit as the wine section. They’re divided into “sour and tangy,” “sweet, rich and creamy” and “dry, fruity and fresh.” All the classics are there, good versions, too, along with some terrific lesser-known cocktails. Anyone for a Brooklyn? It’s difficult to discern the provenance of many of them -- did he create them? Are they new or just obscure? In any case, most of them sound delicious.

The beer section is organized much like the wine section. Up front is a nifty four-page chart explaining the different styles an excellent explanation of how to taste beer and what to look for follows.

International in scope, this section may be less-than-thrilling to American beer aficionados, who may not find their favorite microbrew mentioned, but at least Gasnier includes a number of them from around the U.S. Though the section isn’t as fresh and indispensable as the wine section is, there are lots of great discoveries here too.

Finally, a very short (12-page) section on cider serves as a fascinating postscript. As Gasnier writes, the fermented apple beverage “has revived itself as a drink for a new generation.”


Mai Tai

Mai Tai comes with multiple recipes depending on which version you like, the Trader Vic’s (1940’s) or Don the Beachcomber (1930’s). Either way both capitalized on the Polynesian trends of the 50’s and 60’s. A great fruit and rum based drink no Tiki party would be complete without with a Mai Tai with an umbrella! Featured in the Elvis movie “Blue Hawaii” the drink has remained popular since then as a beach side have to have. So whatever recipe you use this is a wonderful fun drink that will be the hit of any pool party.


Tom Collins

Elaborate infusions and esoteric bitters are fun, but you don’t need anything fancy to create a great cocktail. Often, easy-to-source ingredients combined in simple packages result in the best drinks. Case in point: the Tom Collins, a classic cocktail featuring gin, lemon juice, simple syrup and club soda. The refreshing drink tastes like a spiked sparkling lemonade and is equipped with all you need to cool down on a hot day.

There’s some debate as to the cocktail’s origin. According to drinks historian David Wondrich, the Tom Collins is strikingly similar to the gin punches being served in London bars during the 19th century. An enterprising barkeep named John Collins named the concoction after himself, whether or not he invented it. But given that the cocktail was typically made with Old Tom gin, drinkers eventually took to requesting Tom rather than John Collinses.

The Tom Collins was immortalized in Harry Johnson’s 1882 book, “New and Improved Bartender’s Manual: Or How to Mix Drinks of the Present Style.” It remained popular over the decades and is still a prominent drink today, available at bars across the world. You don’t need to visit a bar to drink one, however. As the Tom Collins requires no special tools—not even a shaker or strainer—it’s a snap to make at home. Simply build the drink in a tall glass, add ice and an optional garnish, and you’re done. Take one refreshing sip, and you’ll quickly see why this cocktail lives up to its classic status.


The most important ingredient in the Pendennis Clubis without a doubt the brandy. All the other ingredients are pretty straightforward but the peach or apricot brandy is what makes this sour special. There are 3 kinds of apricot or peach brandies you find:

  1. Peach/apricot schnapps. Cheap and very common to find. It’s very sweet and around 15% – 20% ABV.
  2. Peach/apricot flavored brandy. On the cheap side too and not too hard to find. It taste fine, kinda taste like you dissolved a few peach gummy candies in actual brandy. Around 30% – 35% ABV.
  3. Actual dry peach/apricot fruit brandy. Often pretty expensive and almost impossible to find. Drier taste, like a normal brandy with a small hint of peach flavor. I have only ever found these at small batch specialty distillers that make cool, hip spirits. Around 40% ABV.

So all that being explained you’re best bet for making this cocktail is using a flavored brandy. It’s accessible and actually taste really good in this cocktail too. Peach/apricot schnapps are too sweet for this drink but I also find the actual dry brandies to be too dry. There are times when more expensive liqueurs or spirits work well in cocktails but there are many times when cheaper ones work better. This is one of those times. Your run of the mill peach/apricot flavored brandy works great in this cocktail.


Watch the video: The battle of the Champs Élysées - How to make a Champs Élysées cocktail recipe (June 2022).