Bijou
Gin, sweet vermouth and green Chartreuse. Named for jewels: diamond, ruby and emerald.
Stirred · Coupe · Medium · about 3 minutes · about 31% ABV
Ingredients
- 30 ml Gin
- 30 ml Sweet vermouth
- 30 ml Green Chartreuse
- 1 dash Orange bitters
- Cocktail cherry (garnish)
Method
- Chill the glass
- Pour 30 ml gin into the mixing glass
- Pour 30 ml sweet vermouth into the mixing glass
- Pour 30 ml Green Chartreuse into the mixing glass
- Add 1 dash of Orange bitters
- Add ice
- Stir
- Strain
- Garnish
About the Bijou
The Bijou ("jewel") was printed by Harry Johnson in 1900. Its three ingredients are said to stand for three jewels: gin for diamond, vermouth for ruby and green Chartreuse for emerald.
The vermouth cocktail family. Vermouth reached American bars in the 1860s and 1870s, and bartenders began stirring it with whiskey, gin and brandy. That gave us the Manhattan and the Martinez, the ancestor of the Martini. Drinks in this family are stirred rather than shaken, and they are all about the balance between the spirit and the aromatised wine.
Bijou FAQ
What's in a Bijou?
30 ml gin, 30 ml sweet vermouth, 30 ml green chartreuse, 1 dash orange bitters, garnished with cocktail cherry.
How strong is a Bijou?
About 31% ABV once mixed with ice, which is 2.6 Australian standard drinks per serve. That is close to a straight spirit, so sip it slowly.
Should I shake or stir a Bijou?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Bijou in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
