A cognac sour with a French accent: brandy, lemon, and a touch of sugar lifted by a measure of green Chartreuse, whose 130-botanical herbal sweetness gives the drink its perfume and backbone. A dash of Angostura sharpens the edges. Recorded in 1920s–30s cocktail literature — notably Harry Craddock's 1930 Savoy Cocktail Book — it reads as an aromatic, herbaceous variation on the Sidecar.
Garnish: Lemon Peel
Shaken · Coupe · None
add
Combine cognac, green Chartreuse, lemon juice, simple syrup, and Angostura bitters in a shaker.
shake
Add ice and shake well until cold and well-diluted.
strain
Double-strain into a chilled coupe, served up.
garnish
Express a lemon twist over the surface and drop it in.