Sidecar
[Death & Co]
Champs-Élysées
Coupe
Ingredients
- 2 oz
- Pierre Ferrand Ambre Cognac
- 1⁄2 oz
- Green Chartreuse
- 3⁄4 oz
- lemon juice
- 1⁄2 oz
- cane sugar syrup
- 1 dash
- Angostura aromatic bitters
- 1
- lemon twist as garnish
Shake it Up
- Shake all ingredients with ice
- Strain into coupe
- Garnish with lemon twist
Background & History
Named for the well-known boulevard that cuts through Paris and into the Arc de Triumph, this cocktail was first seen in The Savoy Cocktail Book, by Harry Craddock. The original recipe was for a batch and named "Chartreuse", not Green or Yellow, as an ingredient so you'll see many variations. A riff on the Sidecar, this is an easy drink for those looking for an intro to Cognac or Chartreuse.
Notes & Review
Very similar to the Sidecar, but swap Green Chartreuse for the Cointreau, and twice as much sweetener. I prefer the Sidecar but the complexity of the Green Chartreuse is nice here. Next time I might try with 1/4oz or 3/8oz cane sugar syrup instead of the full 1/2oz. Death & Co cane sugar syrup is 2:1 (sugar:water) as well, so a 1:1 mix might yield a really nice result. The original recipe 4.25 stars. Very drinkable and enjoyable cocktail. And strong.