Champs-élysées Recipe

Chill a coupe or Nick & Nora glass in the freezer or fill with ice water while you prepare the cocktail.

If using fresh egg white, separate the white from the yolk and set aside. If you prefer not to use raw egg white, use 0.75 oz aquafaba as a vegan alternative.

Absinthe rinse (optional but recommended)

Pour about 1/4 teaspoon absinthe into the chilled serving glass, swirl to coat the interior, then discard any excess. Alternatively, lightly spray the inside of the glass with absinthe.

Dry shake

In a cocktail shaker (without ice), combine 2 oz brandy, 0.75 oz yuzu juice, 0.25 oz lemon juice, 0.5 oz maraschino liqueur, 0.5 oz simple syrup, and 1 egg white. Seal and shake vigorously for 20–30 seconds to emulsify the egg and build a frothy texture.

Wet shake

Add a generous handful of ice (about 1 cup) to the shaker and shake again very hard for 12–15 seconds until well chilled and the shaker is frosty.

Double-strain and serve

Double-strain the cocktail into the prepared glass using a Hawthorne and fine-mesh strainer to remove ice shards and obtain a silky texture.

Garnish

Float a thin yuzu wheel or a fresh citrus twist on the foam. Optionally add 2 drops of aromatic bitters on the foam and use a toothpick to create a small design.

Adjust sweetness by increasing or decreasing simple syrup by 0.25 oz to taste — yuzu can vary in tartness. If using bottled yuzu with added sugar, reduce simple syrup accordingly.

If you omitted the absinthe rinse, a tiny spray or 2 drops of absinthe on the finished drink adds the classic anisey lift associated with the original Champs-Élysées.