Strain the cocktail into a coupe glass, garnish with a cherry and serve.Eason brings with him 14 years of experience and training under Susan Spicer he has been featured on Brett Anderson's Top Ten Restaurants in New Orleans 2019 list for his fresh dishes of elevated taste. Pour all the ingredients in a mixing glass, add ice and stir until chilled. by Executive Chef, Eason Barksdale showcases Bijou's full-flavor and international menu.So, this spring why not mix up a jewel of a cocktail? That color combined with those herbal notes makes it the perfect choice for spring or your next backyard barbecue. That green Chartreuse mixed with vermouth provides a beautiful color that makes the cocktail look like a glowing jewel, which incidentally is how the cocktail got its name. If you’re afraid you’re going to lose the classic cocktail in this new iteration though, don’t worry. You still get the herbal notes from the green Chartreuse, but the sweetness from the vermouth isn’t overpowering like it was in the original. So, I tried DeGroff’s version as well as the original. We’re not interested in super sweet cocktails anymore. Today, just like back then, palates have changed. But just because that was the ratio at the turn of the 20th century, doesn’t mean it’s good for the palates of today. Cocktail historian David Wondrich believes that the Chartreuse and vermouth were added to the Bijou because in the late 1800’s “bartenders, seeking to cater to a more sophisticated, cosmopolitan clientele, turned to vermouth and other European aperitifs, digestifs, and cordials to broaden their palettes.” So, in order to do that, the original Bijou was made up of equal parts vermouth, gin and chartreuse with a few drops of orange bitters and a twist of lemon. Light, but potent, this drink is delicious with some serious herbal notes, thanks in no small part to the green Chartreuse. Although DeGroff changed the ratios to adapt to modern palates, all the liquors remained the same. It wasn’t until sometime in the 1980’s that Dale De Groff of New York’s Rainbow Room found the classic drink and served it up at the iconic bar, that the Bijou regained its popularity. But unlike the Martini or Manhattan which remained popular during and after the drought, this cocktail completely fell off the radar. Then, like a lot of the cocktails of that time, it disappeared. Like most well-known classics from the 19th century, the Bijou was very popular until Prohibition. While it doesn’t use any bubbles, it does take gin. Don’t get me wrong, I still like whiskey, but those lighter liquors just seem to make better spring and summer cocktails and they definitely go better with club soda or ginger beer. I tend to go from those dark brown liquors like whiskey and scotch to lighter liquors like gin and vodka. Now, get over there and do the same.As I’ve said many times before, when the weather changes, so do my liquors. Twelve years after it exploded on the local dining scene, Vesta is still surprising us - and supporting the community. All Colorado cocktails are $7 during happy hour, which runs Monday through Friday from 5 to 6:30 p.m. My favorite is the Bijou Cocktail ($10), made with Leopold's Small Batch Gin, Brother's Gin, Three Pins Alpine Herbal Liqueur, Carpano Antica Formula Vermouth and a dash of orange bitters, followed closely by the Basilico ($9), made of Peach Street Distillers Goat Artisan Vodka, fresh basil, lime juice, simple syrup and a splash of soda, and the Blackberry Sage Smash ($10), made with Stranahan's Colorado Whiskey, lemon, simple syrup, fresh muddled blackberries and sage. Mix well with a spoon, strain into chilled glass add a cherry or medium-size olive, squeeze a piece of lemon peel on top and serve. 182 views, 11 likes, 3 loves, 0 comments, 1 shares, Facebook Watch Videos from BIJOU Espresso & Cocktail Bar: - CHRISTMAS OPEN SEASON 2 DJ Sera. Because Colorado has some amazing liquor producers: Stranahan's, Leopold Bros., Peach Street Distillers, Montaña Rum, Great Divide Brewing Co., Vodka 14 - and many of their liquid assets make an appearance on Vesta's drink menu. (Use a large bar glass.) 1 dash of orange bitters. The cocktail menu features drinks made solely from Colorado products - and if your first reaction is "I can't imagine Colorado has any good spirits," your thinkin' is stinkin'. With its new happy hour (including six weeks of free parties for companies that could use a little pick-me-up), Vesta Dipping Grill is taking an already good bar to a whole new level. And the chefs realize that it's important to serve great bar food. The bartenders are professionals who understand the complexity of a cocktail - and the simple value of a substantial pour. The restaurateurs recognize the importance of a comfortable bar setting. A number of Denver restaurants have bars that just do everything right.
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