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

Ingredients

1 fl oz

Hayman's London Dry Gin

1 fl oz

Strucchi Rosso Vermouth

³⁄₄ fl oz

Green Chartreuse (or alternative herbal liqueur)

¹⁄₄ fl oz

Italian red bitter liqueur

How to make

Glassware

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of orange zest twist.

Method

STIR all ingredients with ice.

STRAIN into ice-filled glass.

Garnish

EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

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

Alcohol content:

1.8 standard drinks
27.48% alc./vol. (54.96° proof)
24.8 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) — Sulphur Dioxide/Sulphites

Comments & Discussion

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George Jetson 19w

I made an equal parts variant that originated from the Hotel Christopher Saint-Barth, called an "Amber Dream". Absolutely brilliant.

Distiller’s Strength The Botanist Gin

Green Chartreuse

Cocchi Storico Vermouth di Torino

Campari

Add equal parts of all ingredients to a mixing glass with ice. Stir until thoroughly chilled. Strain over a cube of block ice in a chilled OF glass. Express an orange twist over the glass and use as garnish.

Not your father’s Negroni. Simple to make, but the GC really adds some interesting counter balance to the Campari. I like the extra heft from the DS The Botanist. Overall it’s kind of fruity, bittersweet and herbal like you’d expect.

John CARR Premium Member 1y

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.

G. M. Genovese Premium Member 35w

I didn't make the adjustments you did. But I made it twice with the Storico and St. George Botanivore. First time 2:1 Strega to green Chartreuse, then reversed the ratio second time. The Chartreuse character is essential. Strega is a nice supporting player if your Chartreuse levels are rationingly low.

John CARR Premium Member 35w

Strega sounds like a very nice inclusion here - love a witches negroni! Have made this several times now and reverted to spec mostly. Plenty of dilution or even a good splash of vodka can help open it up.

John CARR Premium Member 16w

I like to do that with fernet as well, just to temper it a little.

Nathan Perdomo 1y

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 1y

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 Premium Member 1y

Perhaps a fruitier rosso vermouth?

Werd Bmocsil 1y

Thanks!

Calvin Grant Continue thread (1 reply)

John CARR Premium Member 51w

I’m not familiar with contratto. If you’ve got coccchi storico I would def go with that over carpano. A slightly higher abv gin such as botanist seems to hold its ground nicely here.

Justin Aniello 1y

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 Premium Member 1y

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

Calvin Grant Premium Member 1y

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 2y

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.