Champs Elysees Cocktail

Pro tips

• Shake vigorously for 10-15 seconds to achieve proper dilution and chill the drink to below 32°F; undershaking results in a warm, unbalanced drink.
• Chill your glass beforehand by filling it with ice water while you prepare the cocktail, or place it in the freezer for 5 minutes.
• Use fresh lemon juice only—bottled juice produces a flat, bitter flavor that overpowers the delicate herbal notes of Chartreuse.
• Add the bitters last and use a light hand; one dash is enough to add depth without masking the primary flavors.

Substitutions

• Yellow Chartreuse → Green Chartreuse (Yellow is sweeter and less herbal; use only if green is unavailable)
• Cognac → Armagnac (similar brandy with slightly different flavor profile; maintains the spirit-forward structure)

Storage & make-ahead

Cocktails are best consumed immediately after preparation; do not store or batch-make in advance.

Equipment

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

What type of Chartreuse should I use?

Green Chartreuse is traditional for this drink. Yellow Chartreuse will produce a sweeter, less herbal result.

Can I make this without powdered sugar?

Yes, use an equal amount of simple syrup or caster sugar dissolved with a small amount of water first.

Should this cocktail be shaken or stirred?

Shake with ice to chill and dilute properly, then strain into a chilled coupe or cocktail glass.

What is the best Cognac to use?

Use a VS or VSOP grade Cognac; premium bottles are unnecessary since the Chartreuse and lemon flavor dominate.

How much ice should I use when shaking?

Fill your shaker three-quarters full with ice to ensure proper dilution and chilling in 10-15 seconds of vigorous shaking.