Name: Boozy Bijou
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Navy strength gin; 22.5 ml Rosso/sweet vermouth; 15 ml Chartreuse Green; 7.5 ml Élixir Végétal; 1 dash Orange bitters

Boozy Bijou
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Photographed in an Urban Bar Nick & Nora 1910 17cl

Ingredients:
1 ¹⁄₂ oz	Hayman's Navy Strength Royal Dock Gin
³⁄₄ oz	Strucchi Rosso Vermouth
¹⁄₂ oz	Green Chartreuse (or alternative herbal liqueur)
¹⁄₄ oz	Chartreuse Élixir Végétal
1 dash	Orange Bitters by Angostura

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a NICK & NORA GLASS.
Prepare garnish of orange zest twist.

How to make:

STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

As the name suggests, this late-night sipper is boozy. Yet, its gin-laced herbal flavours make it hard to stop sipping on.

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History:

Adapted from a recipe created circa 2023 by Adam George Fournier, beverage director at Spago restaurant in Beverly Hills, California, USA. Adam's recipe calls for Chartreuse VEP Verte and is preferable to the standard Green Chartreuse if available. It also called for Cocchi Storico Vermouth di Torino vermouth.

More cocktails by Adam George Fournier

Nutrition:

One serving of Boozy Bijou contains 256 calories

Alcohol content:

2.4 standard drinks
37.41% alc./vol. (37.41° proof)
33.8 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Caspian Berggren

18 hours ago

Interesting cocktail. The Elixir brings a lot of pepper which makes the drink almost spicy. The gin interplays with the chartreuse and makes it intense yet drinkable. The vermouth is honestly not taking a lot of place and mostly smoothes the other components with a slight acidity. The orange bitters aren't adding much orange, but I think it's working with the vermouth to smooth the gin and Chartreuse so don't leave it out.

Make sure to use chill-filtrated ingredients though... I used Hernö navy gin — whilst delicious it made a louche effect which gave everything a slight sewage water look.

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John CARR

6th June at 15:14

I liked this idea but subbed Cardamaro 25ml for the sweet vermouth, but then added 5ml Cocchi Di Torino back in for the wine element. No bitters, lavender sprig garnish.

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