Bijou
The Bijou brings gin, sweet vermouth and green Chartreuse together in a small, aromatic drink. This version gives the vermouth the largest measure, keeping the herbal liqueur to a supporting pour. A cherry finishes the glass; lemon peel contributes its oils without staying in the drink.
For a home bar, this is a useful next step beyond a Martini: the technique stays simple while the ingredients take it in a richer direction. Measure the Chartreuse carefully, and chill the serving glass before mixing. The recipe below follows Simon Difford’s specification.
Ingredients
Makes one cocktail.
- 25 ml London dry gin
- 15 ml green Chartreuse
- 30 ml sweet red vermouth
- 1 dash orange bitters
- Lemon peel, to express and discard
- 1 maraschino cherry, for garnish
Method
- Place the gin, Chartreuse, vermouth and bitters in a mixing glass. Add ice and stir until cold.
- Strain into a chilled Nick & Nora glass.
- Squeeze the lemon peel over the surface, then discard it. Finish with the cherry on a cocktail pick.
Recipe credit: Simon Difford’s proportions, drawing on the Chartreuse version in Harry Johnson’s 1900 Bartender’s Manual. Read the recipe at Difford’s Guide.
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