Champs-Élysées

Génépy is the nearest thing on most shelves: alpine and herbal, a little lighter through the middle. It slots into the same 15 ml slot against 45 of cognac, though because it is gentler you may want 20 ml and a couple of milliliters less syrup.

Better than it does with green, in fact. Yellow is 40% rather than 55% and honeyed instead of piney, so it sits beside the brandy instead of climbing over it. The drink turns rounder and distinctly sweeter, so leave the sugar syrup out.

It wants grape brandy with some age on it. A VSOP has the dried fruit and vanilla to stand up to that much Chartreuse, while a young VS gets steamrolled. Armagnac works and comes out earthier. Spanish brandy is usually too sweet given the syrup already here.

Yes, and it earns its place. One dash knits the herbs to the lemon and takes a little sugar off the finish. Stop at one, though. Green Chartreuse carries enough spice already, and two dashes push the drink toward tasting medicinal.

A classic Champs-Élysées calls for 45 ml (1.5 oz) Cognac, 15 ml (0.5 oz) Green Chartreuse, 15 ml (0.5 oz) Fresh lemon juice, 8 ml (0.25 oz) Simple syrup, 1 dash Angostura Angostura bitters. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Champs-Élysées is roughly 32% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.

A Champs-Élysées is shaken — the rule of thumb is to shake anything with citrus juice. About 13 seconds with plenty of ice chills and dilutes it correctly.