RECIPE

Bijou

Bijou Cocktail
Patrick Spears/Supercall


This four-ingredient classic cocktail is a jewel of a drink—convenient, as its name means “jewel” in French. Originally made with equal parts gin, Green Chartreuse and sweet vermouth, the Bijou made its first known appearance in Harry Johnson's Bartenders' Manual published in 1900. In the last decade, the drink has made something of a comeback, in part thanks to “King Cocktail” Dale DeGroff, who revived the century-old drink in his 2008 book The Essential Cocktail: The Art of Mixing Perfect Drinks with a slightly altered formula. Dry with an underlying, sweet herbaceousness, it’s a delicious alternative cocktail for the Martini drinking set.

FLAVOR PROFILE
Dry
STRENGTH

INGREDIENTS

  • 1.5 oz gin
  • .75 oz Green Chartreuse
  • 1 oz Sweet Vermouth
  • 2 dashes Orange Bitters

INSTRUCTIONS

Step one

Add all ingredients to a mixing glass and fill with ice.

Step two

Stir, and strain into a coupe glass.

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