Named for Paris’s famed thoroughfare, the Champs-Elysses is the definition of elegance. A lovely amber hue, the cocktail is made with a base of two Gallic mainstays—brandy and Green Chartreuse—and was first spotted in Harry Craddock’s 1930 cocktail reference The Savoy Cocktail Book. Craddock’s version was a big-batch party drink, so feel free to scale this cocktail up to punch proportions if you’re expecting a crowd.
- Combine the water and sugar in a saucepan and bring to a boil.
- Reduce to a simmer and stir until sugar dissolves, then immediately take the saucepan off the heat.
- Let cool, then pour into a container (a Mason jar works nicely) and store in the refrigerator for up to one month.
The Vieux Carre may not have the same Big Easy cred as the Sazerac, but it is as quintessentially New Orleanian as beignets, oyster po’ boys and party beads. Invented at the Monteleone Hotel in 1938, it mirrors the city’s Franco-American style with a backbone of rye and sweet vermouth, along with a heady mix of Cognac and Benedictine.