Bijou Cocktail (Difford's recipe)

Serve in a

Photographed in an

Garnish:

Lemon zest twist (discarded) & skewered Luxardo Maraschino cherry

How to make:

STIR all ingredients with ice and strain into chilled glass.

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.
(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.

Harry Johnson, 1900

Bijou Cocktail.
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.

C-F-Lawlor, 1895

More cocktails by Simon Difford

Nutrition:

One serving of Bijou Cocktail (Difford's recipe) contains 143 calories.

Alcohol content:

• 1.4 standard drinks
• 29.63% alc./vol. (59.26° proof)
• 19.4 grams of pure alcohol