Cocktail of the Month: Champs-Elysées

Based on Cognac, this is a refined spin on the classic Sidecar cocktail.


Published:

Kathryn Weatherup’s elegant Sidecar variation is taken from the 1930 Savoy Cocktail Book.

1½ ounces Cognac, such as A de Fussigny
½ ounce Green Chartreuse
¾ ounce fresh lemon juice
½ ounce simple syrup
A few dashes of Angostura bitters
Lemon slice or peel for garnish

In a cocktail shaker, add all of the ingredients and ice. “Look for a piece slightly larger than a golf ball,” Weatherup says. Strain into a chilled cocktail glass. Garnish with a slice or twist of lemon.

For more information on Kathryn Weatherup, click here.

Related Articles

5 Twists on The Classic Bloody Mary

Bartenders are rethinking the hair-of-the-dog brunch classic, and their new, mouthwatering creations will have you asking: What took so long?

13 Easy Cocktail Recipes

Simple yet stylish, these “equal parts” cocktails are ideal for entertaining.

Frozen Drinks Go Top Shelf

The convenience-store Icee machine is now behind dozens of America’s best bars, helping mixologists create a new breed of cocktail—the sophisticated frozen drink.

Kitchen Freezer

Warning: Mix this Negroni-inspired slushie from Estadio in Washington, D.C., and you’ll never look at a frozen margarita the same way again.

Subscribe

You can unsubscribe at any time. View an example of our newsletter.

Shop

>

Related Web Articles