Web Toolbar by Wibiya

Champs Elysees

Champs Elysses.png

1.5 ounces Cognac

.5 oz Green Chartreuse

.25 oz lemon juice

1/8th oz simple syrup

2 dashes Angostura bitters

Add all ingredients to cocktail shaker filled with ice. Shake for 30 seconds. Strain into chilled cocktail glass.

Recipe from The New Old Bar, Steve McDonagh and Dan Smith. Some versions will call for Yellow Chartreuse. We recommend experimenting with both and seeing which you like more, but for us, Green Chartreuse takes the win. 

Elixir de Cognac

Elixir de Cognac:

1.5 oz. Cognac (Pierre Ferrand Ambre) 
.5 oz Creme de Cassis (Matilde) 
.5 oz Pineapple Gum Syrup (Small Hands Food) 
1 oz lemon juice 
1 egg white
wide lemon zest

Shake and serve over ice. Garnish with lemon zest

This recipe is attributed to H. Joseph Erhmann, the owner and mixologist of Elixir in San Francisco. This was a favorite of our tasting panel, and is moderately replicable, the most obscure ingredient of pineapple gum syrup can be found at Small Hand Foods. The Pierre Ferrand Ambre Cognac provides a rich canvas to build upon, and the full ounce of lemon juice helps to cut though the richness in what results in a cocktail from the sour family despite the sweetness of the cassis and the pineapple gum syrup. The egg white and the pineapple gum syrup create a wonderful thick cream foam with a pineapple nose, which acts as a welcome accompaniement to the tart blend of spirits and juice below. The cocktail reminded me of the the now defunct Seattle cocktail lounge Vessel's French 75, made with maple syrup foam. This cocktail involves less molecular mixology work, and provided you can find the ingredients, should be required drinking. 

Picon Punch

Picon Punch:

Fill collins glass with ice 
Add 1 tsp pomegranate grenadine and 2.5 ounces Amer Picon (Torani Amer) 
Fill with soda water 
Float 1 oz. brandy on top (Hardy VS)

This is a beast of a cocktail. Good, but very strong. The recipe is from Ted Haigh Vintage Spirits and Forgotten Cocktails. In the edition I have, he notes that the Amer Picon in France was 35 percent alcohol, (Torani's Amer is 39 percent) and that this increase may result in a different cocktail than what the good Dr. was drinking. The cocktail is in the bitter family, something akin to a Americano with Amer acting as the star sporting a fancy hat of Cognac. This one may need to be tried a few times to be appreciated, and/or cut back on the spirits a tad. 

Copyright © 2013 Portland Craft Cocktails. All Rights Reserved.