Cocktail of the Month: Champs-Elysées

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.

ARMAGNAC, COGNAC AND LIQUEURS

Published on August 5, 2011
Topics: Cocktails, Cognac, Recipes