Champs Elysees Cocktail

Pro tips

• Chill your coupe glass with ice water before straining to keep the drink cold longer without dilution.
• Use fresh lemon juice squeezed immediately before mixing; bottled juice dulls the crisp citrus balance.
• Add bitters last and stir gently after to avoid over-aerating and clouding the elegant appearance.
• Shake with cracked ice (not cubed) for faster chilling and controlled dilution in approximately 10–12 seconds.

Substitutions

• Five Star Brandy → Cognac VSOP (smoother, more complex)
• Yellow Chartreuse → Green Chartreuse (more herbal and spiced; reduce to 1/3 oz)
• Fresh lemon juice → Lime juice (shifts profile toward tropical, less traditional)

Equipment

cocktail shaker · jigger or measuring spoon · coupe glass or cocktail glass · bar strainer

Can I substitute the Yellow Chartreuse?

Green Chartreuse works but will be more intensely herbal and spiced. Dry vermouth or Bénédictine are distant alternatives but change the character significantly.

What type of brandy is best for this cocktail?

Cognac (VSOP or XO) is preferred over generic brandy; it adds smoothness and complexity that Five Star brandy approximates at a lower price point.

Should this be served up or on the rocks?

Traditionally served up (strained into a coupe glass without ice) to preserve the delicate herbal notes, though some prefer it over a single large ice cube.

How do I measure 1/4 juice of a lemon accurately?

Juice a lemon fully and measure the total volume, then use one-quarter of that amount, or simply juice half a lemon and use half of that (approximately 0.5 oz).

Can this cocktail be made in advance?

Best served fresh; prepare components ahead but shake and strain just before serving to maintain carbonation and prevent dilution.