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.
About the Author
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