Champs Elysées

Created by Jeret Peña at Le Midi, San Antonio

1 1/2 oz. Pierre Ferrand Ambre Cognac 
1/2 oz. green chartreuse 
1/4 oz. lemon juice 
1/8 oz. simple syrup 
dash angostura bitters

Put all ingredients in a shaker with ice and shake with theatrical flair. Peña prefers to float his bitters on top after double-straining the drink into the glass, in this case a chilled, curvy coupe with etched designs that does indeed recall Paris between the wars.

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