Bijou
- 1 ounce gin
- 3/4 ounce sweet vermouth
- 3/4 ounce green Chartreuse
- 1 dash orange bitters
Combine ingredients in an ice-filled mixing glass and stir until cold. Strain into a chilled cocktail glass. Garnish with a maraschino cherry and lemon zest.
Looking at a recipe that includes equal parts gin and Chartreuse, “herbal” is the first word to come to mind. While the Bijou traditionally uses equal parts of the first three ingredients, I tempered the Chartreuse by uping the gin to a full ounce. If you think this might still be a little much for your tastes, use an ounce of gin and start with 1/2 ounce Chartreuse, tasting it after mixing and adding the final 1/4 ounce only if you want that extra bit.
For a bit of extra complexity, cut a wide piece of lemon zest and squeeze the oils over the surface of the glass before serving. The lemon compliments the other flavors in a really nice way.
Comments 5 Comments So Far
What kind of gin do you usually use for this one? Plymouth? I tried it tonight, but decided to use the Ransom Old Tom; pretty good.
This was my first time making the Bijou, so I went with Beefeater, the only gin I have on hand at the moment. Ransom Old Tom is on my shopping list, I’ll try one with that next time.
Carpano Antica gives a great balance to the Bijou. At least with Plymouth gin and a wide orange zest.
I love this cocktail! I usually use Voyager Gin. It’s created just outside of Seattle by Pacific Distillery (who also makes Pacifique Absinthe). Great stuff!
Tried it with the original recipe as the bitters book suggested. Used Carpano Antica as Karel did. Was delicious.