Champs-Elysees Cocktail
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Lemon zest twist
- ABV: 16%
Ingredients
- Rémy Martin 1738 Cognac — 1½ oz (45 ml)
- Green Chartreuse liqueur — ⅓ oz (10 ml)
- Lemon juice (freshly squeezed) — ⅔ oz (20 ml)
- Sugar syrup — ½ oz (15 ml)
- Angostura Aromatic Bitters — 1 dash
- Chilled water (omit if using wet ice) — ⅓ oz (10 ml)
How to make it
- Shake all ingredients with ice.
- Fine strain into a chilled coupe glass.
A cocktail with cognac and green chartreuse.
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