Bijou Cocktail
Part Negroni, part Last Word. But all it's own.
by Erin Henderson
The Bijou is a heady, spirit-forward cocktail emblematic of certain time.
The name means jewel in French, and the cocktail was named so as it takes three jewel-toned spirits – gin, red vermouth, and green Charteuse – and turns them into one dazzling drink.
The cocktail is attributed to bartender Harry Johnson, who included the recipe in the 1900 edition of his Bartender’s Manual, which Johnson apparently updated from C.F. Lawlor's 1895 book, The Mixicologist in which the blend used Grand Mariner instead of Chartreuse.
Bijou
The original recipe calls for equal parts, so, one ounce each, of the spirits. However, you might find that to be a little cloying, since the vermouth and Chartreuse are sweet spirits. If that's the case, try bumping up the gin by another hald and dialing back the rest by a quarter.
Makes: 1 drink
Bartender level: easy
Ingredients:
- 1oz (or to taste) gin
- 1oz red vermouth
- 1oz green Chartreuse
- 2 dashes orange bitters
- Orange twist, for garnish
How to Make It:
- In a mixing glass filled with ice, add the spirits and bitters.
- Stir until well chilled and strain into a coup.
- Garnish with an orange twist and serve.
