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Bijou (by Jamie Gordon)
This bittersweet digestivo is one of those drinks that becomes easier and gets better as dilution, from the melting ice, opens and softens
John CARR
26th September 2025 at 15:38
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.
2nd October at 03:21
I do have Cocchi, but decided it had a noticeable 'bass' note, like chocolate. The Dolin Rouge seemed more fruity, and it worked well.
4th October at 11:12
Sounds delish! It’s certainly a potent recipe this one!