Imbibing Mr. Boston: Champs-Élysées Cocktail

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A lovely little cocktail that hits the spot every time.  First appearing in print in Harry Craddock’s 1930 cocktail guide The Savoy Cocktail Book, this is most obviously a variation on the classic Sidecar cocktail.  By substituting Chartreuse for triple sec and adding a dash of aromatic bitters, it adds a layer of complexity which transforms the drink into something three-dimensional.  I love the occasional Sidecar, but really they are pretty dull on the taste buds.

If you don’t happen to have Chartreuese Jaune on hand, you can try the green (vert) version, but only use about a third of an ounce instead of the full half ounce. Otherwise things will be out of balance.

My first impression of this cocktail was of apricots with a nose of pineapple. Interesting considering neither is in the recipe.

Champs-Élysées Cocktail
1oz brandy
0.5oz yellow chartreuse
0.5oz lemon juice
1 tsp simple syrup
1 dash angostura bitters

Shake with ice and strain into chilled cocktail glass.

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