Champs Elysees Cocktail

Pro tips

• Use fresh-squeezed lemon juice—bottled or pasteurized juice will dull the drink's brightness.
• Chill your coupe or cocktail glass with ice water before serving to keep the drink cold longer.
• Add powdered sugar (not granulated) to dissolve evenly during shaking without grittiness.
• Use a single dash of bitters—it adds depth without overpowering the delicate chartreuse and cognac balance.

Substitutions

• Green Chartreuse → Yellow Chartreuse (use 3/8 oz; green is stronger and more herbaceous)
• Cognac → Brandy (VSOP or similar age; cognac is preferable but brandy works in a pinch)
• Powdered Sugar → Simple Syrup (use 1/2 tsp; skip shaking adjustment)

Equipment

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

What is yellow chartreuse and can I substitute it?

Yellow chartreuse is a French herbal liqueur with a sweet, botanical flavor. Green chartreuse is stronger; use less (about 3/8 oz). No direct substitute preserves the drink's character.

Should the Champs Elysees be shaken or stirred?

Shake it vigorously with ice for 10-15 seconds to chill, dilute slightly, and achieve the right texture. Strain into a coupe or cocktail glass.

What type of bitters work best?

Angostura bitters is traditional and ideal. Peychaud's bitters is a lighter alternative that adds a slight anise note.

Can I make this drink ahead?

Mix ingredients in a shaker with ice just before serving. Cocktails don't improve with advance mixing and will dilute or lose carbonation.

How much lemon juice is needed?

Use fresh-squeezed lemon juice only. Half a medium lemon yields approximately 1/4 oz juice; adjust to taste for tartness preference.