Bijou Cocktail: A Jewel of the Bar

Ingredients

• 1 ounce gin
• 1 ounce sweet vermouth
• 3/4 ounce green chartreuse
• 1 dash orange bitters
• Garnish with a brandied cherry

Directions

• Add all ingredients into a mixing glass with ice.
• Stir until the cocktail is well-chilled.
• Strain into a chilled Nick & Nora glass.
• Garnish with a Maraschino cherry, lemon peel, or both.

A Jewel of the Bar

The Bijou cocktail, French for "jewel," dates back to the late 19th century. It was created by the legendary bartender Harry Johnson and first appeared in his "Bartender's Manual" in the 1880s⁵. The cocktail's name reflects the colors of its ingredients, which represent different gemstones: gin for diamond, sweet vermouth for ruby, and green Chartreuse for emerald¹.

Prohibition and Resurgence

Like many pre-prohibition cocktails, the Bijou disappeared during the 1920s when alcohol was banned in the US. However, it celebrated a comeback in the 1980s, regaining its place in the cocktail world¹.

The Modern Bijou

The original recipe called for equal parts of gin, sweet vermouth, and Chartreuse, but modern versions often adjust the proportions to create a more balanced flavor⁵.

Flavor Profile

The Bijou is a boozy, dry, and herbaceous cocktail, served straight up in a coupe glass or Nick & Nora¹. The gin provides a crisp base, the vermouth adds sweetness and complexity, and the green Chartreuse delivers a potent herbal punch, with its 130 herbs and spices¹.

Enjoy your Bijou, a cocktail that truly lives up to its name, offering a dazzling array of flavors in every sip!

Best at aperitivo hour, from late afternoon into dinner. 🍸🫒✨