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

Prepare:

Select and pre-chill an OLD-FASHIONED GLASS.
Prepare garnish of orange zest twist.

How to make:

STIR all ingredients with ice.
STRAIN into ice-filled 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:

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 21 comments for Bijou (by Jamie Gordon).
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John CARR

25th August at 14:23

A real flavour bomb. Like negroni, the flavour combinations here are so extraordinary that it repays/survives many permutations. The punchy juniper of Botanist gin that I had came through well at 30mL; tempered by the Cocchi storico at 25ml, Green Chartreuse - still noticeably forward at 20ml, Campari 7.5 as written. Botanist gin created a palpable zing on the tongue. All up a brilliant flavour combination.

Nathan Perdomo

22nd August at 23:52

I did it with Noilly Prat, Half Botanical gin, Half elderflower gin, Green Chartreuse, Campari, Orange garnish with 3 drops of juice, and 1/4oz Junmai Sake. Life changing. Stirred then served with a large ice cube. Absolutely incredible.

Werd Bmocsil

19th August at 22:11

Tonight's was Engine gin, Contratto red bitter, Green Chartreuse, and Carpano Antica vermouth rosso. I agree that 'long' would probably be better, perhaps because the ingredients seem to be jostling for supremacy.
It was good, but I wasn't gobsmacked by the drink.

I'll try again with Bombay gin next time. Or maybe a different vermouth? Help me out here!

Calvin Grant

20th August at 02:17

Perhaps a fruitier rosso vermouth?

1 reply

Justin Aniello

23rd July at 00:24

This brings out the flavor of the chartreuse very nicely, with the perfect hint of bitterness at the end. Impressed how subtle the gin and vermouth are, which works very well for me as I want chartreuse to be the star.

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.