Bijou Cocktail (Difford's recipe)

Rate this recipe (1 rating)

Ingredients

Barware

Coupe glass
Measuring jigger
Mixing glass
Bar spoon
Strainer

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

223 calories

Styles & Flavours

Times, Seasons & Occasions

Bartender

Bijou Cocktail (Difford's recipe) image

Serve in

Coupe glass

Garnish:

Lemon zest twist (discarded) & Luxardo Maraschino cherry

How to make:

STIR all ingredients with ice and strain into chilled glass.

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Rutte Dry Gin
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Chartreuse Verte (Green Chartreuse)
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Martini Rosso vermouth
1 dash Angostura Orange Bitters
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Chilled water (omit if wet ice)

AKA:

Amber Dream

Comment:

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).

The level of booze in this drink makes dilution key, so don't hesitate to up the amount of water if using huge chunks of ice fresh out the freezer.

About:

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.

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