Champs-Élysées
A brandy sour with green Chartreuse in place of some of the sugar. The herbs sit under the lemon rather than on top of it.
6ozCocktail holds 6 oz of liquidStemmed, served up.Build
| Cognac | 1 ½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Green Chartreuse | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Lemon juice | ⅝ oz20 ml½ oz15 ml⅞ oz25 ml1 ⅛ oz35 ml1 ⅜ oz40 ml |
| Simple Syrup | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Angostura bitters | 2 dashes |
Rescaled to your 1 oz30 ml pour. Written around 1 ½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ½ oz45 ml.
Tools
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Preparations
Place 1 cup sugar and 1 cup water in a saucepan and bring it to boil, stirring to dissolve the sugar. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Add everything to a shaker with ice.
- Shake until cold and strain into a chilled cocktail glass.
- Twist a strip of lemon over the top and drop it in.
Mixology by Whiphttps://mixologybywhip.com/recipes/champs-elysees
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