The recipe
- 1½ ozBrandy45 ml
- ½ ozChartreuse15 ml
- ¾ ozSweetened lemon juice23 ml
- 1 dashAngostura bitters
How to make it
- 1Shake everything with ice.
- 2Strain into a chilled coupe.
The 1925 recipe is a batch (three glasses of brandy, one of Chartreuse, one and a half of sweetened lemon juice) that the Savoy says serves six; the amounts are scaled to one drink, and sweetened lemon juice is taken as equal parts lemon juice and syrup. The earliest recipes don’t say which Chartreuse; later ones use green.
The ratio
3 : 1 : 1½
In parts, a Champs-Élysées is 3 brandy, 1 Chartreuse and 1½ sweet-and-sour mix. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
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