About
This 19th century classic cocktail is attributed to bartender Harry Johnson. The name “Bijou” is French for jewel, and was named such because of the gem-colored alcohols used in the recipe: gin for diamond, chartreuse for emerald, and vermouth for ruby. I opted for these specs, but always go with your palate.Cheers y’all!
Ingredients
- 1½ oz · 45 mlgin
- ¾ oz · 22.5 mlGreen Chartreuse
- ¾ oz · 22.5 mlsweet vermouth
- 2 dashesorange bitters
- lemon peel oil
Method
- 1
Add all ingredients to mixing glass.
- 2
Stir with ice until chilled.
- 3
Strain into a coupe or Nick and Nora.
- 4
Express lemon peel oil over the surface.
- 5
Garnish with lemon twist and maraschino cherry.
anatomyofadrink.com/cocktails/bijou