Bijou Recipes
CHEF BIJU'S SIMPLE BIRYANI
Steps:
- Combine the rice and 3 1/2 cups water in a rice cooker and cook according to the manufacturer's instructions. (Or cook the rice on the stovetop according to the package instructions.)
- In a large deep pan, bring the oil to medium-high heat. Add the chopped vegetables, onions, cashews, raisins and curry powder and saute until the raisins are plump and the curry powder is fully incorporated, 3 to 5 minutes.
- Add the cooked rice; stir and cook until the rice is evenly distributed among the vegetables and the color is uniform, 8 to 10 minutes. Add salt to taste.
- Serve with plain yogurt or just a squeeze of lemon juice.
BIJOU
This classic 19th-century cocktail's name means "jewel" in French, in supposed reference to its combination of gem-colored spirits: diamond-clear gin, ruby-red sweet vermouth and emerald-green Chartreuse. While the original - often attributed to Harry Johnson, who published a recipe in the 1900 edition of his "New and Improved Bartender's Manual" - called for equal parts, this variation skews the drink toward modern palates by reducing the amount of green Chartreuse. The final drink is balanced and dry, yet still plenty herbal. Serve and sip as is, or split between two very small, very pretty glasses for a petite-in-stature, big-in-flavor nightcap.
Provided by Rebekah Peppler
Categories cocktails
Yield 1 drink
Number Of Ingredients 6
Steps:
- Fill a mixing glass or a cocktail shaker with ice, and add the gin, vermouth, Chartreuse and bitters. Stir for 30 seconds, then strain into a chilled coupe or Nick and Nora glass. Garnish with a Maraschino cherry.
THE BIJOU
"Bijou" means "jewel" in French-quite fitting, because this gem of a drink lives up to its name. It's a favorite of The Broken Shaker's mixologist Gabriel Orta, because it's crisp and herbaceous, with equal parts gin and green Chartreuse. Gabe has a special technique for stirring the cocktail, so the Bijou is as fun to make as it is to drink.
Provided by Gabriel Orta
Categories beverage
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Measure and add equal parts gin, green Chartreuse, and sweet vermouth to a cocktail pitcher; then add the orange bitters. Fill the pitcher with ice cubes. Place the cocktail spoon down the side of the pitcher; then run the spoon around the edge of the pitcher quickly but gently to stir, about 30 seconds.
- Meanwhile, fill a stemmed glass with ice cubes and water to chill it for about 10-15 seconds; discard the ice and water. Place a julep strainer over the pitcher and strain cocktail into the chilled glass. Garnish: Peel a twist from an orange; squeeze over the cocktail to release the oils, then rub the peel around the rim of the glass. (Discard orange peel.) Serve immediately.
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2009-03-27 Combine ingredients in a mixing glass and fill with cracked ice. Stir well for 20 seconds and strain into chilled cocktail glass. Twist a piece of lemon peel over the drink and use as garnish. For a more modern version, use 1 1/2 ounces gin, 1/2 ounce vermouth, and 1/2 ounce Chartreuse. Nutrition Facts (per serving)
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Cuisine AmericanTotal Time 5 minsCategory Gin, CocktailCalories 195 per serving
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