Bijou Cocktail
Discover the Bijou, a dazzling classic cocktail aptly named "jewel" for its vibrant colours mirroring diamond, ruby, and emerald. This sophisticated blend features equal parts gin, sweet vermouth, and Green Chartreuse, balanced with a dash of orange bitters. Stirred to perfection and served chilled, the Bijou offers a complex, herbal, and subtly sweet flavour profile with a satisfyingly bitter finish. Perfect for connoisseurs seeking a pre-Prohibition gem, this elegant drink is ideal for sophisticated gatherings or a quiet evening indulgence. Learn how to craft this timeless masterpiece at home with our easy-to-follow recipe.
Ingredients
- 3 cl gin
- 3 cl Martini Rosso
- 3 cl green chartreuse
- 1 dash angostura bitters
- 1 piece maraschino cherry
- 1 piece lemon peel
Accessories
- 1 shaker
- 1 strainer
- 1 coupe glass
Instructions
Chill your Coupe glass by filling it with ice or placing it in the freezer.
Combine the gin, sweet vermouth, Green Chartreuse, and Angostura bitters in a mixing glass (or shaker base) filled with ice cubes.
Stir the mixture well for about 30 seconds until thoroughly chilled. Do not shake.
Discard the ice from the chilled Coupe glass.
Strain the cocktail into the prepared Coupe glass.
Garnish with a Maraschino cherry. Optionally, express the oils from a lemon peel over the drink and drop it in or discard.
Trivia
- What does a Bijou cocktail taste like?
A Bijou cocktail boasts a complex flavour profile. It's predominantly herbal due to the Green Chartreuse, balanced by the sweetness of the vermouth and the botanical notes of gin. It has a noticeable bitterness and a smooth, sophisticated finish, often described as spirit-forward and intriguing.
- What are the three main ingredients in a Bijou?
The three core ingredients, traditionally in equal parts, are Gin (the diamond), Sweet Vermouth (the ruby), and Green Chartreuse (the emerald). A dash of orange or Angostura bitters is also typically added for complexity.
- Should a Bijou cocktail be shaken or stirred?
A Bijou should always be stirred, never shaken. Stirring ensures the cocktail is properly chilled and diluted without introducing excessive air bubbles, maintaining its smooth texture and clarity, which is characteristic of spirit-only cocktails.
- What is the origin of the Bijou cocktail?
The Bijou cocktail dates back to the late 19th century, appearing in cocktail books around the 1890s. It's attributed to Harry Johnson or C.F. Lawlor. The name "Bijou," French for "jewel," refers to the colours of its main ingredients resembling gemstones.
- What type of glass is best for a Bijou?
The Bijou is traditionally served straight up (without ice) in a chilled cocktail glass, such as a Coupe glass or a classic Martini glass. Chilling the glass beforehand is essential for the best drinking experience.
- Can I substitute Yellow Chartreuse for Green Chartreuse in a Bijou?
While you can substitute Yellow Chartreuse, it will significantly alter the drink. Green Chartreuse is more intensely herbal and higher proof, defining the Bijou's classic taste. Yellow Chartreuse is sweeter and milder, resulting in a different, less assertive cocktail. The original recipe specifically calls for Green.