The Champs-Élysées is a brandy-and-Chartreuse sour from the 1920s entertaining manual Drinks Long and Short. When Cody Pruitt, managing partner at Libertine in New York’s West Village, was developing his cocktail list for the bistro’s opening in 2023, he turned to the Champs-Élysées for a historical sour that would fit into his French beverage program. His take on the obscure classic makes several major changes to the original, including using Armagnac instead of Cognac, switching out green Chartreuse in favor of yellow, and adding yuzu syrup for a secondary acid that adds a floral note to the drink.
Champs-Élysées
Cody Pruitt | New York City
Ingredients
Serving: 1
- 1 1/2 ounces Armagnac, preferably Pellehaut Réserve
- 1/2 ounce lemon juice
- 1/2 ounce yuzu syrup (see Editor’s Note)
- 1/4 ounce yellow Chartreuse
- 3 dashes NOLA bitters (see Editor’s Note)
- 2 dashes saline solution (see Editor’s Note)
Directions
- Combine all ingredients in a shaker.
- Seal the shaker and shake to chill.
- Double-strain into a Nick & Nora glass.
Editor's Note
Yuzu Syrup
Combine equal parts (by weight) yuzu juice and cane sugar. Blend in a Vitamix until fully incorporated. Keeps, refrigerated, for 3 to 5 days.
NOLA Bitters
Combine two parts Creole bitters (preferably The Bitter Truth) with one part Angostura bitters. Stir to combine.
Saline Solution
Combine four parts filtered water with one part fleur de sel. Stir until the salt is fully dissolved.