Gin · Stir · Coupe · 4 min
Bijou
Gin, green Chartreuse and sweet vermouth in equal parts, named for the three jewels the colours suggest: diamond, emerald and ruby. Rich and herbal.
What's in it
- 30ml (1 oz) Gin
- 30ml (1 oz) Green Chartreuse
- 30ml (1 oz) Sweet vermouth
- 1 dash Orange bitters optional
- 1 Cocktail cherry optional
How to make it
- Chill a coupe.
- Stir the gin, green Chartreuse, sweet vermouth and orange bitters with ice in a mixing glass.
- Strain into the chilled coupe and drop in a cherry.
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What cocktail can I make?Where it came from
A drink called the Bijou appears in C.F. Lawlor's The Mixicologist in 1895, but it was made with Grand Marnier. The gin, green Chartreuse and sweet vermouth version is credited to Harry Johnson, who printed it in his 1900 Bartender's Manual with a dash of orange bitters and an instruction to stir. It was popular for a few decades, then vanished after Prohibition, until Dale DeGroff found it in Johnson's book in the 1980s and reworked the proportions; his revival put it back on menus, though equal parts remains the common spec.
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