Jewel

Difford’s Guide
Discerning Drinkers (25 ratings)

Photographed in a Bespoke Nick & Nora

Ingredients:
1 oz Hayman's London Dry Gin
12 oz Green Chartreuse (or alternative herbal liqueur)
23 oz Strucchi Rosso Vermouth
1 dash Orange Bitters by Angostura
16 oz Chilled water omit if using wet ice
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Nick & Nora glass.
  2. Prepare garnish of skewered Luxardo Maraschino Cherry.
  3. STIR all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. Garnish with skewered cherry.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 8/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10

Review:

The original recipe, and indeed our old recipe, called for equal parts of the three main ingredients to create a powerful cocktail in both alcohol and flavour. Upping the gin but knocking back the Chartreuse rebalances this classic cocktail.

View readers' comments

Variant:

Extensively the same as a Bijou Cocktail
Club Cocktail

History:

Adapted from a recipe in Stanley M. Jones' 1977 Jones' Complete Barguide.

JEWEL
Cocktail Glass
Stir
¾ oz Green Chartreuse
¾ oz sweet vermouth
¾ oz gin
1 dash orange bitters
Lemon twist and/or Cherry

Stanley M. Jones, 1977

Nutrition:

One serving of Jewel contains 150 calories

Alcohol content:

  • 1.3 standard drinks
  • 26.77% alc./vol. (26.77° proof)
  • 18.8 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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Jason Edward CLAPHAM’s Avatar Jason Edward CLAPHAM
8th March 2023 at 23:36
This classic is called the Bijou in the Savoy bar book - a great drink. It dates back at least as far as Harry Johnson (1882). The Club Cocktail, with Yellow Chartreuse, is also well worth a try!
Simon Difford’s Avatar Simon Difford
9th March 2023 at 10:08
Many thanks for flagging, Jason. I’ve added a link to the Bijou and Club cocktails above. The Bijou dates back to Harry Johnson’s 1900 Bartender’s Manual and, yes, is the same drink.
Miguel Perales’ Avatar Miguel Perales
5th February 2023 at 00:26
A dry, boozy cocktail. Not very sweet. A definite one to be placed in rotation.
Beth Schneider’s Avatar Beth Schneider
7th January 2023 at 18:38
I must be old-school because I loved this! Bold but balanced flavor.
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Anonymous

2nd January 2022 at 22:42
This really feels like it needs something. Added a few dashes of Wormwood Bitters and Absinthe myself.