Champs-Élysées
[Death & Co]
Bijou
Nick & Nora
Ingredients
- 11⁄2 oz
- gin
- 3⁄4 oz
- Green Chartreuse
- 3⁄4 oz
- sweet vermouth
- 1 dash
- orange bitters
- 1
- brandied cherry as garnish
- 1
- lemon twist as garnish
Stir it Up
- Stir all ingredients over ice
- Strain into chilled Nick & Nora glass
- Garnish with lemon twist and cherry
Background & History
Likely created in the late 1890s, the current form of this cocktail first appeared in Harry Johnson's (aka "the father of professional bartending") Bartender's Manual in 1900. That version was equal parts of the three main ingredients, with a dash of orange bitters. More modern recipes up the gin and scale back the supporting vermouth and herbal liqueur.
Earlier versions of a Bijou cocktail in the 1890s were made with Grand Marnier and Cognac, and Grand Marnier, gin, and sweet vermouth.
"Bijou" translates to "jewel" in French, a fitting name with ingredients of diamond, ruby and emerald hues.
Notes & Review
Some recipes call for Old Tom gin.
