Green Chartreuse does not hide in a drink, and in the Bijou it is given a full third of the glass. Stirred with gin and rich red vermouth, it turns into something deep amber, herbal and surprisingly smooth. Serve it very cold, in small portions.
1 oz
London dry gine.g. Tanqueray · Gordon's · Beefeater · Bombay Sapphire · Sipsmith
1 oz
sweet vermouthe.g. Martini · Cinzano · Carpano · Cocchi · Punt e Mes
1 oz
green ChartreuseBuy on Amazon →
1 dash
orange bitterse.g. Angostura · Regans' Orange Bitters · Fee Brothers · The Bitter Truth
Garnish: Lemon twist and cocktail cherry · Ice: Served up, no ice
Bijou
Rich, herbal and bittersweet, with sage, mint and honey from the Chartreuse over dark fruit from the vermouth. Strong and silky, with a long, warming finish.
The Bijou is usually credited to Harry Johnson, the New York bartender whose Bartender's Manual was one of the key bar books of the late nineteenth century; the drink appears in the 1900 edition. Bijou is French for jewel, and the usual explanation is that the three ingredients echo three gemstones: gin for diamond, vermouth for ruby and Chartreuse for emerald.
Like many drinks of its era it fell out of use during the twentieth century. The cocktail revival of the 2000s brought it back, often in a drier modern form with more gin and less Chartreuse.
Very strong. With no juice and green Chartreuse at 55 % ABV, the finished drink sits around 28 % ABV, similar to a Manhattan.
Yes. The drink becomes sweeter, milder and more honey-like, which many people prefer as an introduction.
Stirred. It contains only spirits and fortified wine, so stirring keeps it clear and silky.
The perfect sound
A jewel of a drink with vintage sparkle.
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