Champs-Elysees

Champs-Elysees 

Ingredients: 

• 2oz Cognac – Pierre Ferrand Ambre 

• 0.5oz Green Chartreuse – or a suitable alternate  

• 0.75oz Fresh lemon juice 

• 0.5oz Simple syrup 

• 1 dash Agnostrua Bitters 

Add to a shaker and shake with ice. 

Double strain into a chilled coupe 

Garnish with a lemon tiwst 

Yuzu Champs-Elysees 

Ingredients: 

• 1 oz Japanese whisky, Suntori Toki 

• ½ oz Cognac 

• ½ oz Green Chartreuse 

• ¾ oz yuzu 

• 1/2 oz honey 2:1 to help balance the yuzu tartness 

Add to a shaker and shake with ice. 

Double strain into a coupe 

Garnish with a dehydrated citrus wheel 

Optional: dust the rim with a citrus sugar salt 
 

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