* 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.

Kenn |

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.

BarGuy |

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!

Eby |

Tried it with the original recipe as the bitters book suggested. Used Carpano Antica as Karel did. Was delicious.