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Bijou Cocktail (Difford's recipe)
It is not uncommon to see Bijou recipes with equal parts gin, Chartreuse and rosso vermouth, as called for in Harry Johnson's Bartender's Manual. Indeed...
John CARR
9th January at 12:37
Somewhat in anticipation of burns night/reminiscence of Hogmanay added a leftover shortbread biscuit as further garnish - matches the almost honeyed herbal sweetness here. Delish!
14th January at 06:22
I hope the shortbread garnish was just in the general vicinity of the cocktail and not dissolving in the bottom of the glass. Agree with T. Cull that 30 ml is just as easy to measure out as 25 so went with a full ounce of gin (Hendrick's). A full ounce of Chartreuse would overwhelm the drink, however, while half an ounce provides herbal complexity but probably better balance. And while the Jamie Gordon Bijou seems in retrospect a bit like a Negroni-with-added-Chartreuse, I went with Dopo Teatro to get some bitterness along with the sweet ingredients; this was incredibly good, 5 stars. Happy New Year!
30th March at 13:42
Yeah the Jamie Gordon keeps catching me unawares with how intense it is! LOTS dilution or a healthy splash vodka seem yo help. Or just enjoy the ride! Made this ‘regular’ version this evening with Dolin rouge rather than something more full bodied and enjoyed the delicacy. And 25 ml gin was in fact enough in this instance, giving room for its glassmates (®️) 😉.
11th January at 05:27
Hey just had to check in over the holidays, friend. Bliadhna mhath ùr dhuibh uile!
11th January at 10:17
Don’t watch the fing news and all will be well 🥴😂!