The Bijou Recipes

BIJOU

Bijou image

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

Yield 1 drink

Number Of Ingredients 6

Ingredients

Ice
1 ounce dry gin, such as Plymouth
1 ounce sweet vermouth
3/4 ounce green Chartreuse
1 to 2 dashes orange bitters
Maraschino cherry, for garnish

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

The Bijou image

"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

Ingredients

1 ounce gin, preferably Fords brand
1 ounce green Chartreuse
1 ounce sweet vermouth, store in refrigerator after opening
4 dashes orange bitters, preferably Regan's brand
Ice cubes
1 orange twist

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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