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||Rutte Dry Gin|
|1/2 fl oz||Green Chartreuse liqueur|
|5/6 fl oz||Martini Rosso sweet vermouth|
|1 dash||Orange Bitters by Angostura|
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).
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
1/3 Grand Marnier.
1/3 Plymouth Gin.
Mix and strain; a delicious drink. Grand Marnier can also be served in pony-glass like any liquor.