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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...
Just an incredible cocktail. Love Simon’s recipe, I slightly tweaked it to my personal preference and I go 30/10/30, lemon express and a Maraschino. Of all my favourite drinks nothing compares to the way all three ingredients beautifully meld together but simultaneously can be identified on the palette afterwards. Magical.