Champs-Elysées

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

Ingredients
  • 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
Directions

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.

Published on July 26, 2011
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