Home alone with too many bottles
Champs-Élysées
A variation of the classic Sidecar, it replaces the orange liqueur with the herbal Green Chartreuse for a much more complex drink. The first known recipe was published in 1925’s Drinks—Long and Short, by Nina Toye and Arthur H. Adair.
The first time I had this was at the Hemingway Bar, Prague. They served it in a large coupe with a hand-cut rock of ice and expressed and discarded the lemon zest. I did the same on this one as opposed to drinking it up in a coupe in the traditional manner.
Contains
Instructions
Shake all ingredients with ice and strain into a chilled coupe. Garnish with a lemon twist.
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