This classic takes the Sidecar and turns it on its head, replacing dry curaçao’s citrus notes with the herbaceous flavor bomb of green Chartreuse. However, the drink remains balanced between the Chartreuse partnering and not competing with the other ingredients when compared with the Last Word I first discovered this during a socially distanced get-together with Joel & Rachel Silverman, dear family friends who helped keep our family sane (and vice versa) during the depths of the lockdown. Joel has a comprehensive collection of cocktail books and spirits. Tasked with picking a predinner cocktail, I turned to his books and found the late Sasha Petraske’s book Regarding Cocktails. That recipe for this delightful drink was the perfect cocktail for an al fresco dinner on the Silverman’s porch.
Champs-Élysées
Ingredients
- 2 oz Pierre Ferrand 1840 Cognac
- 1/2 oz Green Chartreuse
- 3/4 oz Fresh Squeezed Lemon Juice
- 1/2 oz Simple Syrup 2:1
- 1 dash Angostura Bitters
Method
- Shake all ingredients with ice for 10-15 seconds and double strain into a coupe.
- Express lemon twist and garnish.
Equipment
- Shaker
- Fine Strainer
- Hawthorne Strainer
- Peeler or Knife