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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
25th May at 13:34
Another serendipitous discovery was to serve this ‘naked/Dukes’ style straight from the freezer for the Jamie Gordon bijou. Had made drink then called away for 10 mins so stuck it in the freezer, added fresh garnish upon returning. The crisp coldness and presumably some additional dilution really made this one! Brilliant. Slight love-hate relationship with this (as with Campari more generally). Also re-made the diffords version which was just superb 🧡