The Champs-Élysées combines cognac, Chartreuse (green in our case), lemon juice and simple syrup with a lemon twist garnish. I got my recipe from Drinking French by David Lebovitz. It is named, of course, for the famous boulevard in Paris.
Chartreuse is new for us. It has been produced by the Carthusian monks in Voiron, France since 1764 from instructions dating to 1605. It is made in both green and yellow varieties, the yellow being sweeter and lower in alcohol: 80 proof as opposed to green's 110. [Drink responsibly, folks!] It is concocted from 130 different herbs, plants and flowers. The color, interestingly, is named after the liqueur rather than the other way around.
The flavor is wild! If I could put psychedelic into a glass to taste, Chartreuse would be it. Lebovitz warns that it's strong. He advises a 3:1 ratio, cognac to Chartreuse so the cognac has a fighting chance. There's a lot going on and it's all sharp and bright. A half-ounce goes a long way which is good 'cause the stuff ain't cheap.
Fun bonus: my wife got a like on Instagram from Lebovitz himself when she posted a photo of our drink.
I think it's fair to say this is our new favorite cocktail. And I think of this song every time I make it.