We’re heading to the 8th Arrondissment for today’s cocktail, The Champs Élysées, and we’re exploring it with Wilmer Nolasco, head bartender at Leroy’s in Greenpoint, Brooklyn. More than just another use for that bottle of green Chartreuse, this is a bold yet refreshing four-ingredient shaken classic. Listen on to discover Nolasco’s Champs Élysées recipe — and don’t forget to like, review, and subscribe!
Wilmer Nolasco’s Champs Élysées Recipe
- 1 ½ ounces Cognac, such as Cognac Park VS
- ½ ounce green Chartreuse
- ½ ounce fresh lemon juice
- ⅓ ounce rich demerara simple syrup (2:1)
- 2 dashes Angostura bitters
1. Combine all ingredients in a cocktail shaker with ice.
2. Shake until well chilled.
3. Double strain into a chilled Nick & Nora glass.
Hosted on Acast. See acast.com/privacy for more information.
We’re learning a new language — that of morse code — at Cocktail College today, all told through the lens of a classic, if slightly lesser-known tiki drink, the Three Dots and a Dash cocktail. Anton Kinloch, owner of New Paltz’s Fuschia Tiki Bar is taking class, enlightening us on the irrefutable...
Examining another branch of the sour cocktail family, we're joined today by friend of the show Jeffrey Morgenthaler of Portland’s Pacific Standard to talk about his self-proclaimed “Best Amaretto Sour In the World.” We will also look at the evolution of sour mix, the subtle art of beating egg...