Champs-Élysées

Taste

An ounce and a half of cognac, half an ounce of Chartreuse, three-quarters of lemon, a quarter of simple, one dash of Angostura. Green is the Chartreuse this wants; the bar keeps green and yellow as brands of the one bottle, and green has the proof to hold up against brandy. A quarter ounce of sugar leaves the herbs and the lemon to do the talking. Coupe, lemon twist.

History

The earliest known recipe is in Drinks Long and Short, published in London in 1925 by Nina Toye and A. H. Adair, written out for a party of six: three glasses of brandy, one of the herbal liqueur, and one and a half of sweetened lemon juice, shaken with Angostura. Harry Craddock printed the same proportions in the 1930 The Savoy Cocktail Book with cognac named in place of brandy. No creator is documented; historians place the drink in the first half of the 1920s and treat it as French, named for the avenue between the Arc de Triomphe and the Place de la Concorde. This menu pours an ounce and a half of cognac, half an ounce of Chartreuse, three-quarters of lemon, a quarter of simple, and a dash of Angostura, shaken, coupe, lemon twist.

• Coqtail, Champs-Elysees cocktail recipe and story

Same shape, other bottles

The Daisy family, with the bottle that changed.

• Fine and Dandygin and orange liqueur for cognac and Chartreuse
• Pegu Clubgin and lime juice for cognac and lemon juice
• Honeymoonapple brandy, Bénédictine, and orange liqueur for cognac and Chartreuse
• Brandy Crustamaraschino liqueur and demerara syrup for Chartreuse and simple syrup
• Pendennis Clubgin and lime juice for cognac and lemon juice
• Brass Railaged rum and Bénédictine for cognac and Chartreuse