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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
Calvin Grant
5th February at 02:35
Simply fabulous as written. Like the Chartreuse/Campari combination with Storico.
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.
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.
25th February 2024 at 14:34
I know everyone has a different palate, but this Bijou brings out the complexity of the Green Chartreuse in the best possible way for me.
12th January 2024 at 11:41
Definitely my favourite of the bijou/Amber room variants.
15th October 2023 at 18:39
Wonderful drink. Even better than it’s cousin, Amber Room.
30th September 2023 at 18:08
Try it with Cocchi vermouth di Torino. More expensive but adds the wow factor.
4th September 2023 at 00:29
A great cocktail. The combination of Greg chartreuse and Campari is intriguing. Agree on the getting better with dilution, I added a touch of water which takes the rough edges off.