CLASSIC COCKTAIL · 1890–1919
Bijou
Gin, sweet vermouth and green Chartreuse in equal measure: a jewel of a pre-Prohibition cocktail.
1895Historical classicResearched
A cocktail named Bijou first appeared in C. F. Lawlor’s 1895 The Mixicologist as equal parts gin, Grand Marnier and sweet vermouth. Harry Johnson’s 1900 Bartender’s Manual gave the better-known version with green Chartreuse, Italian vermouth, Plymouth gin and orange bitters. The French word bijou means jewel, and the name is said to come from the diamond, ruby and emerald colours of the ingredients.
THE RECIPEHerbal, honeyed and spirit-forward
Ingredients
- Gin45 ml
- Sweet vermouth30 ml
- Green Chartreuse15 ml
- Orange bitters1 dash
- Cherry and orange peelto garnish
Method
Stir the gin, vermouth, Chartreuse and bitters with ice until very cold. Strain into a chilled coupe and garnish with a cherry and a twist of orange peel.
Coupe · no ice · cherry and orange peel