Garnish:
Lemon zest twist (discarded) & skewered Luxardo Maraschino cherry
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 5/6 fl oz | Hayman's London Dry Gin |
| 1/2 fl oz | Green Chartreuse liqueur |
| 5/6 fl oz | Rosso/rouge (sweet) vermouth |
| 1 dash | Orange Bitters by Angostura |
Read about cocktail measures and measuring.
AKA:
Amber Dream
Review:
It is not uncommon to see this drink stipulated with equal parts gin, Chartreuse and sweet vermouth, as called for in Harry Johnson's Bartender's Manual. In fact, that's the norm. Equal parts works, but it makes for a drink strong enough to drop a rhinoceros with Chartreuse overly dominant (and I love Chartreuse).
Variant:
Bijou cocktail (by Jamie Gordon)
Bijou cocktail (inspired by Lawlor's 1895 recipe
Bijou shot
History:
Recipe adapted from Harry Johnson's 1900 Bartender's Manual which calls for "1/3 wine glass Chartreuse (green); 1/3 wine glass vermouth (Italian); 1/3 wine glass of Plymouth gin; 1 dash orange bitters". The Bijou first appeared in C. F. Lawlor's 1895 book The Mixicologist as equal parts gin, Grand Marnier and sweet vermouth.
BIJOU COCKTAIL.
Harry Johnson, 1900
(Use a large bar glass.)
¾ glass filled with fine shaved ice;
1/3 wine glass chartreuse (green);
1/3 wine glass vermouth (Italian);
1/3 wine glass of Plymouth gin;
1 dash of orange bitters.
Mix well with a spoon, strain into chilled glass; add a cherry or medium-size olive, squeeze a piece of lemon peel on top and serve.
Bijou Cocktail.
C-F-Lawlor, 1895
Take
1/3 Grand Marnier.
1/3 Vermouth.
1/3 Plymouth Gin.
Mix and strain; a delicious drink. Grand Marnier can also be served in pony-glass like any liquor.
Nutrition:
One serving of Bijou Cocktail (Difford's recipe) contains 143 calories.
Alcohol content:
- 1.4 standard drinks
- 29.05% alc./vol. (58.1° proof)
- 19 grams of pure alcohol
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