Name: Bijou (by Jamie Gordon)
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 30 ml Rosso/sweet vermouth; 22.5 ml Chartreuse Green; 7.5 ml Red bitter liqueur

Bijou (by Jamie Gordon)
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Serve in an Old-fashioned glass

Ingredients:
1 oz	Hayman's London Dry Gin
1 oz	Strucchi Rosso Vermouth
³⁄₄ oz	Green Chartreuse (or alternative herbal liqueur)
¹⁄₄ oz	Strucchi Red Bitter (Campari-style liqueur)

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of orange zest twist.
STIR all ingredients with ice.
STRAIN into ice-filled glass.
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:

This bittersweet digestivo is one of those drinks that becomes easier and gets better as dilution, from the melting ice, opens and softens.

View readers' comments

Variant:

Bijou cocktail (Difford's recipe)
Bijou cocktail (inspired by Lawlor's 1895 recipe
Bijou shot

History:

Adapted from a 2018 recipe by Jamie Gordon, San Francisco, USA.

Nutrition:

One serving of Bijou (by Jamie Gordon) contains 209 calories

Alcohol content:

1.8 standard drinks
27.48% alc./vol. (27.48° proof)
24.7 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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Showing 10 of 17 comments for Bijou (by Jamie Gordon).
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Calvin Grant

5th February at 02:35

Simply fabulous as written. Like the Chartreuse/Campari combination with Storico.

Calvin Grant

14th December 2024 at 04:01

Tried making a negroni adjacent with the ingredients I had. Was out of Cocchi Storico and Campari so I subbed dry vermouth, Chartreuse, and Aperol and failed miserably. A splash of pomegranite juice didn't help much. This is waaay better!!! On to Simon's Version.

Chris Brislawn

25th April 2024 at 01:33

Simon suggested the Londoner, which is basically a dry Bijou, so for kicks I dried out Gordon's Bijou by cutting the vermouth to 3/4 oz and upping the gin to 1.5 oz, Valentino-like. Used Elixir's Ver green herbal liqueur (Oregon's finest) instead of Chartreuse and it was more than sufficiently complex and bitter. A lemon twist played to the herbal aspects probably better than orange, and there isn't orange in this version of the Bijou anyway. To be savored slowly, as the ice melts.

Dutch Courage

25th February 2024 at 14:34

I know everyone has a different palate, but this Bijou brings out the complexity of the Green Chartreuse in the best possible way for me.

John CARR

12th January 2024 at 11:41

Definitely my favourite of the bijou/Amber room variants.

adrian lord

15th October 2023 at 18:39

Wonderful drink. Even better than it’s cousin, Amber Room.

Chris J

30th September 2023 at 18:08

Try it with Cocchi vermouth di Torino. More expensive but adds the wow factor.

Dave Smith

4th September 2023 at 00:29

A great cocktail. The combination of Greg chartreuse and Campari is intriguing. Agree on the getting better with dilution, I added a touch of water which takes the rough edges off.

Niklas Noren

12th August 2023 at 13:13

My brother delievered a couple of bottles (green and yellow) Chartreuse yesterday, and since I've never had a Bijou before it's my birthday today I thought to myself "If not me, who? If not now, when?" Now, I obviously didn't exactly what to expect, but O-M-to the G. The result was something along the likes of a bitter, butterscotchy kind of a cocktail. Absolutely delicious. Maybe because I used an Old Tom gin (Hernö) and yellow Chartreuse..? Anyways, the result was absolutely amazing.