About the Champs-Élysées cocktail

The Champs-Élysées is a sophisticated cocktail that first appeared in the Savoy Cocktail Book in 1930. Named after the famous Parisian avenue, it’s a drink that blends French refinement with a bold, aromatic profile.

Built on a base of cognac and brightened with fresh lemon juice, this cocktail gets its distinctive herbal complexity from green Chartreuse — a centuries-old French liqueur made by Carthusian monks.

The result is a drink that’s both warming and refreshing, with a flavor that unfolds in layers.

While not as widely known today as the Sidecar or French 75, the Champs-Élysées remains a favorite among classic cocktail enthusiasts for its balance of spirit, citrus, and herbal intrigue.

Why the Champs-Élysées Stands Out

The Champs-Élysées cocktail recipe is aromatic, complex, and perfectly balanced.

Cognac provides a rich, warming base, while green Chartreuse adds herbal depth and subtle spice. Lemon juice delivers brightness, and simple syrup softens the sharper edges.

A dash of aromatic bitters ties the flavors together, making it a drink that’s elegant yet approachable.

It’s an ideal choice for those looking to explore more adventurous classics without venturing too far from familiar flavors.

Variations and Pairing Ideas

If you want to give it a twist, you can:

• Use yellow Chartreuse for a softer, sweeter herbal note

• Add an extra dash of bitters for a spicier finish

• Swap simple syrup for honey syrup for a rounder sweetness

• Serve over a large ice cube in a rocks glass for a slower-sipping style

The Champs-Élysées pairs beautifully with charcuterie boards, creamy pâtés, buttery pastries, or even almond tarts. The herbal notes complement both savory and lightly sweet dishes.

Why the Champs-Élysées Deserves a Spot in Your Repertoire

This cocktail is proof that balance doesn’t have to be boring. The Champs-Élysées offers citrus brightness, herbal complexity, and cognac warmth — all in one glass.

It’s a drink that feels like an indulgence, whether enjoyed before dinner or as a sophisticated nightcap.