Drinks

Champs-Élysées

Champs-Élysées.

The Champs-Élysées dates back to the 1920s and is a brandy sour with Chartreuse and Angostura bitters.

60 ml Park XO cognac
20 ml lemon juice
15 ml Chartreuse verte
5 ml sugar syrup (2:1)
1 Dash Angostura bitters

Preparation: Shaken.

Leo Lesser Uri: Champs-Élysées with Arc de Triomphe, 1928.
Leo Lesser Uri: Champs-Élysées with Arc de Triomphe, 1928. [3]

The Champs-Élysées is a mixed drink of the golden 1920s. It first appeared in a book published in London in 1925.

There are a wide variety of mixing ratios. We basically chose the one by Jim Meehan and Sasha Petraske, but with a little less sugar syrup.

Champs Élysées, December 2006.
Champs Élysées, December 2006. [4]

This mixed drink was named after the Avenue des Champs-Élysées, a boulevard in Paris. It is 70 metres wide and 1910 metres long, between Place de la Concorde and Place Charles-de-Gaulle, where the Arc de Triomphe is located. This street has borne its name since 1789, and it means “Avenue of the Elysian Fields”, derived from Elysion, the Island of the Blessed, where, according to Greek mythology, those heroes arrived who had received immortality from the gods. [1] [2]

In 1928, a recipe for a Champs-Élysées cocktail also appeared in a Parisian newspaper. It is a mixture of equal parts Calvados, Kümmel and Bénédictine.

Sources
  1. https://de.wikipedia.org/wiki/Avenue_des_Champs-%C3%89lys%C3%A9es: Avenue des Champs-Èlysées.
  2. https://de.wikipedia.org/wiki/Elysion: Elysion.
  3. https://commons.wikimedia.org/wiki/File:Lesser_Ury_Champs-Elysees_mit_Arc_de_Triomphe_1928.jpg: Lesser Ury:
    Champs-Elysées mit Arc de Triomphe, Paris, 1928.
  4. https://commons.wikimedia.org/wiki/File:Roue_de_Paris,_Place_de_la_Concorde,_Paris_December_2006_013.jpg: View from Roue de Paris, Place de la Concorde, Paris. 26 December 2006.
Champs-Élysées.
Champs-Élysées.

Historical recipes

1927 Nina Toye & A. H. Adair: Drinks – Long & Short. Seite 28. Champs-Élysées.

Three glasses of brandy, one glass of Chartreuse
and one and a half glasses of sweetened lemon
juice, put in the shaker with a dash of Angostura
Bitters

1927 Nina Toye & A. H. Adair: Petits & grands verres. Seite 46. Les Champs-Élysées. Champs Elysees.

Verser dans le gobelet à frapper trois verres de
cognac, un verre de chartreuse et un verre et demi de
jus de citron sucré. Ajouter dans le gobelet un trait de
bitter angostura. Frapper et servir.

1928 Newspaper ad in Paris-midi (https://gallica.bnf.fr/ark:/12148/bpt6k47311192/f3.item.r=%22champs%20%C3%A9lys%C3%A9es%20cocktail%22.zoom)

Voici encore quelques dernières recettes de cocktails originaux, celles de M. R. Perez, du «Diamant»: … D’autres de M.M. Emile et Dino, des Champs-Elysées: … Champs-Elysées cocktail: 1/3 calvados, 1/3 kummel, 1/3 bénédictine.

1930 Harry Craddock: The Savoy Cocktail Book. Seite 44. Champs Elysées Cocktail.

(6 people)
3 Glasses Cognac.
1 Glass Chartreuse.
1 1/2 Glasses Sweetened
Lemon Juice.
1 Dash Angostura Bitters.
Shake well and strain into
cocktail glasses.

1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 16. Champs Elysées Cocktail.

Fill the shaker half full of broken ice and add:
1/3 of Brandy
1/3 of Chartreuse
1/3 of sweetened lemon juice
1 dash of Angostura bitter.
Shake well and strain into a small wine glass.

1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 185. Champs Elysees Cocktail.

(6 people)
3 Glasses Cognac
1 Glass Chartreuse
1-1/4 Glasses Sweetened Lemon Juice
1 Dash Angostura Bitters
Shake well in ice and strain into glasses.
Use glass number 1

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 42. Champs Elysees.

Cognac . . . . . . . . . 1/2 jigger Chartreuse . . . . . . 1/6 jigger
Sweet-Sour . . . . . . 2 spoons Bitters . . . . . . . . . . 2 drops
Shake well with ice, strain into chilled cocktail glass and serve.

1935 Leo Cotton: Old Mr. Boston. Seite 32. Champs Elysees Cocktail.

1/2 Cognac
1/4 Chartreuse
1/4 Lemon Juice
1 Teaspoon powdered sugar
1 Dash Bitters
Shake well with cracked ice and
strain into 3 oz. Cocktail glasses.

1935 O. Blunier: The Barkeeper’s Golden Book. Seite 88. Champs Elysées.

1/2 Brandy
1/4 Chartreuse green
1/4 Lemon Juice

1937 United Kingdom Bartenders Guild: Approved Cocktails. Champs Elysées.

60% Cognac.
20% Chartreuse.
20% Sweetened Lemon Juice.
1 dash Angostura Bitters.
Shake and strain into cocktail glasses.

1937 William J. Tarling: Café Royal Cocktail Book. Champs Elysées.

1/2 Cognac.
1/4 Chartreuse.
1/4 Sweetened Lemon Juice.
1 dash Angostura Bitters.
Shake and strain into cocktail glass.

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 102. Champs Elysees Cocktail.

( 6 People)
3 jiggers Cognac
1 jigger Chartreuse
1/2 jigger Lemon Juice
1 dash Angostura
Shake well
Strain into Cocktail Glass

1940 Charles: The Cocktail Book. Seite 45. Champs Elysées Cocktail.

1 dash of Angostura bitters,
1/8 gill of Chartreuse,
1/8 gill of sweetened lemon juice,
1/4 gill of brandy.
Use the shaker.

1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 185. Champs Elysees Cocktail.

(6 people)
3 Glasses Cognac
1 Glass Chartreuse
1-1/4 Glasses Sweetened Lemon Juice
1 Dash Angostura Bitters
Shake well in ice and strain into glasses.
Use glass number 1

1940 Pedro Talavera: Los secretos del cocktail. Seite 69. Champs Elyssées.

Córtese una raja de limón a la medida del vaso nú-
mero 3.
Aparte, póngase en la cocktelera unos pedacitos
de hielo.
4 gotas de Curaçao La
Campana.
4 ídem de Orange Bit-
ter;
1/4 copa Ron Negrita.
Agítese bien y se pasa
al vaso núm. 3.
Póngase la raja de lí-
món antes preparada.
1 cucharadita de azú-
car.
1/3 copa de Ron Ne-
grita.
Y enciéndase.

1943 Jacinto Sanfeliu Brucart: Cien Cocktails. Seite 32. Champs Elysees-Cocktail.

Póngase en la cocktelera unos pedacitos
de hielo y añadir:
1/3 Coñac Barbier
1/3 Curasao Rojo
1/3 Jugo de limón
Agítese bien y sírvase en copa de cocktail.
— Dedicado a J. M. Pecasteing por Kurt Gerbeth. Sa-
lón J’Hay. Diciembre, 1932. Madrid. —

1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 7. Champs Elysees Cocktail.

3/5 Brandy
1/5 Green Chartreuse
1/5 Lemon Juice
1/2 Teaspoon Sugar
1/2 Teaspoon of Angostura
Bitters
Shake well with ice and strain.

1947 A. Vermeys: Cocktails. Seite 30. Champs Elysees.

(Les Champs Elysées)
(Shaker)
1/3 Cognac; 1/6 Chartreuse; 1/6 jus de
citron; 1/2 cuillerée de sucre; 1 trait d’An-
gustura.

1948 Trader Vic: Bartender’s Guide. Seite 67. Champs Elysées-Cocktail.

1 oz. cognac 1 tsp. lemon juice
1/4 oz. green chartreuse 2 drops Angostura bitters
Shake with cracked ice; strain into chilled cocktail glass.

1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 96. Champs Elysées.

1/2 oz. Green Chartreuse
1 tsp. Lemon Juice
2 drops Angostura Bitters
1 oz. Cognac
Shake with cracked ice and
strain.

1952 Charles: The Cocktail Bar. Seite 45. Champs Elysees Cocktail.

1 dash of Angostura bitters,
1/8 gill of Chartreuse,
1/8 gill of sweetened lemon mice,
1/4 gill of brandy.
Use the shaker.

1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 58. Champs Elysee.

3/5 Brandy.
1/5 Chartreuse.
1/5 Lemon Juice, Fresh
1 Dash Angostura.
Shake and Strain.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 44. Champs Elysees Cocktail.

1 oz. Cognac
1/2 oz. Yellow Chartreuse
Juice of 1/4 Lemon
1/2 Teaspoon Powdered Sugar
1 Dash Bitters
Shake well with cracked Ice and strain
into 3 oz. Cocktail glass.

1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 53. Champs-Elysees Cocktail.

1/6 Crème de Noyau
1/6 Prunelle
1/3 Vermouth Italien
1/3 Gin.

1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 58. Champs Elysee.

3 /5 Brandy.
1/5 Chartreuse.
1/5 Lemon Juice, Fresh
1 Dash Angostura.
Shake and Strain.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 19. Champs Elysées.

(for 6)
6 Jiggers Cognac
2 Jiggers Yellow Chartreuse
2 Jiggers Lemon Juice
1 Tablespoon Powdered Sugar
1 Dash Angostura Bitters
Shake well with ice and strain
into glasses.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 31. Champs Elysées.

Shaker, glace
1/2 Cognac
1/4 Chartreuse jaune
1/4 jus de citron frais
1 cuill. à thé de sucre râpé
1 trait Angostura
Bien frapper au shaker et
passer dans verre à cocktail.
Mélangeur électr. : voir note.

1959 Anonymus: Manzarbeitia y Compagnia. Champs Elysees Cocktail.

3 copas de coñac FELIPE II
1 copa de IZARRA
1 1/2 vasos de jugo de limón
endulzado
1 golpe de CAMPARI
Bátase bien y una vez colado
póngase en vasos de cocktail

1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 57. Champs Elysee.

3/5 Brandy.
1/2 Chartreuse.
1/5 Lemon Juice, Fresh
1 Dash Angostura.
Shake and Strain.

1960 Anonymus: Tout les cocktails et les boissons rafraichissantes. Seite 32. Champs Elysées.

3/5 Cognac
1/5 Chartreuse
1/5 jus de citron sucré
1 trait angustura

1963 Luigi Veronelli: I cocktails. Seite 105. Champs Elysées Cocktail.

1 bicchiere e 1/2 di COGNAC o brandy
1/4 di bicchiere di chartreuse
1/4 di bicchiere di succo di limone spremuto dalla
sola polpa
2 gocce di angostura bitter
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
il COGNAC, la chartreuse e il succo di limone e mescolarli
usando l’apposito cucchiaio; aggiungere l’angostura. Me­-
scolare piuttosto forte, lasciar riposare uno o due secon­-
di, riprendere infine a mescolare ma lentamente. Servire
subito.

1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 61. Champs Elysée.

3/5 Brandy.
1/5 Chartreuse.
1/5 Lemon Juice, Fresh.
1 Dash Angostura.
SHAKER.

1972 Leo Cotton: Old Mr. Boston. Seite 22. Champs Élysées Cocktail.

1 oz. Cognac
1/2 oz. Yellow Chartreuse
Juice of 1/4 Lemon
1/2 Teaspoon Powdered Sugar
1 Dash Bitters
Shake well with cracked ice and
strain into 3 oz. cocktail glass. Old
Mr. Boston Five Star brandy may
be substituted for Cognac.

1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 72. Champs Elysées Cocktail.

1 ounce cognac
A ounce green Chartreuse
1 teaspoon lemon juice
2 drops Angostura bitters
Shake with ice cubes. Strain into chilled cocktail glass.

1973 Anonymus: 500 Ways to Mix Drinks. Seite 34. Champs Elysees Cocktail.

3/5 brandy
1/5 green chartreuse
1/5 lemon juice
1/2 teaspoon sugar
1 dash Angostura bitters
Shake well with ice and strain
into cocktail glass.

1976 Anonymus: International Guide to Drinks. Seite 47. Champs Elysées.

3/5 brandy
1/5 yellow Chartreuse
1/5 lemon juice
Dash Angostura bitters
Shaker

1976 Harry Craddock: The Savoy Cocktail Book. Seite 42. Champs Elysées Cocktail.

(6 people)
3 Glasses Cognac.
1 Glass Chartreuse.
1 1/2 Glasses Sweetened
Lemon Juice.
1 Dash Angostura Bitters.
Shake well and strain into
cocktail glasses.

1977 Stan Jones: Jones’ Complete Barguide. Seite 250. Champs Elysee’s Cocktail.

Cocktail Glass Shake
1 oz Cognac
1/2 oz Yellow Chartreuse
1 oz lemon juice
1/2 tsp sugar
1 dash bitters (optional)

2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 87. 6 cl Hine V.S.O.P. Cognac; 2 cl Zitronensaft; 1,5 cl Chartreuse Verte; 0,75 cl Zuckersirup; 1 Spritzer Angostura; Garbierung: Zitronenschale.

2014 Dave Arnold: Liquid Intelligence. Seite 132. Champs-Èlysées. 60 ml Cognac; 22,5 ml lemon juice; 15 ml green Chartreuse; 7,5 ml simple syrup; 1 dash Angostura bitters; garnish: lemon twist.

2014 David Kaplan, Nick Fauchald, Alex Day: Death & Co. Seite 141. Champs-Èlysées. 2 oz. Pierre Ferrand Ambre cognac; 1/2 oz. green Chartreuse; 3/4 oz. lemon juice; 1/2 oz. cane sugar syrup; 1 dash Angostura bitters; garnish: lemon twist.

2015 Duggan McDonnell: Drinking the devil’s acre. Seite 120. Champs-Èlysées. 45 ml Armagnac; 20 ml lemon juice; 15 ml green Chartreuse; 15 ml Cocktail syrup; 3 dashes aromatic bitters; 3 dashes orange curaçao; garnish: expressed lemon peel.

2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 77. Champs-Èlysées. 45 ml brandy (Pierre Ferrand Ambre); 15 ml green Chartreuse; 15 ml lemon juice; dash Angostura bitters; garnish: lemon twist.

2016 Jamie Boudreau & James O. Fraioli: The Canon Cocktail Book. Seite 94. Champs-Èlysées Cocktail. 1 1/2 oz. cognac; 1/2 oz. yellow Chartreuse; 1/2 oz. lemon juice; 1 dash Angostura bitters.

2016 Sasha Petraske: Regarding Cocktails. Seite 91. 60 ml Cognac; 22 ml lemon juice; 15 ml green Chartreuse; 7,5 ml Simple Syrup; garnish: lemon twist.

2017 Jim Meehan: Meehan’s Bartender Manual. Seite 361. 2 oz. Pierre Ferrand 1840 cognac; 0,75 oz. lemon juice; 0,5 oz. green Chartreuse; 0,25 oz. simple syrup; 1 dash Angostura bitters.

2018 Alex Day, Nick Fauchald, David Kaplan: Cocktail Codex. Seite 186. Champs-Èlysées. 2 oz. Cognac; 1/2 oz. green Chartreuse; 3/4 oz. lemon juice; 1/2 oz. simple syrup; 1 dash Angostura bitters; garnish: lemon twist.

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About

Hi, I'm Armin and in my spare time I want to promote bar culture as a blogger, freelance journalist and Bildungstrinker (you want to know what the latter is? Then check out "About us"). My focus is on researching the history of mixed drinks. If I have ever left out a source you know of, and you think it should be considered, I look forward to hearing about it from you to learn something new. English is not my first language, but I hope that the translated texts are easy to understand. If there is any incomprehensibility, please let me know so that I can improve it.

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