Champs Elysees 1.000

Julia Ewan - The Washington Post

Spirits Mar 11, 2009

This variation on the classic sidecar is found in numerous cocktail guides from the 1930s and 1940s. It highlights the wonderfully French pairing of cognac and Chartreuse.

Servings: 1
  • Ice
  • 1 1/2 ounces cognac
  • 3/4 ounce yellow Chartreuse
  • 1/2 ounce freshly squeezed lemon juice
  • Dash orange bitters
  • Twist of orange peel, for garnish


Fill a mixing glass halfway full with ice. Add the cognac, yellow Chartreuse, lemon juice and bitters. Stir vigorously for 30 seconds, then strain into a cocktail (martini) glass. Garnish with the twist of orange peel.

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Recipe Source

From Spirits columnist Jason Wilson.

Tested by Michael Taylor.

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