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Cocktail History
The Bijou is a classic cocktail that is believed to have been created by Harry Johnson in the 1800s and was first published in his book The Bartender’s Manual. It features a blend of gin, sweet vermouth, orange bitters, and Green Chartreuse, and its name, which means “jewel” in French, was derived from the different gem-colored ingredients used to make it. Its garnish was also originally an olive before bartenders eventually started using a cherry to better suit the drink’s flavor profile.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Gin: This is a type of liquor made with juniper berries, botanicals, and alcohol. I used West Cork Distillers Garnish Island Gin.
Sweet Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. I used Carpano Antica Formula Vermouth.
Green Chartreuse: This is a liqueur made in France with over a hundred herbs and plants, spices, sugar, and alcohol.
Orange Bitters: This is a food product made with oranges, botanicals, herbs, and alcohol. I used Angostura Orange Bitters.
Cherry: This is a fruit that has been soaked in brandy and rich syrup. I used Luxardo Maraschino Cherries.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. I used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. I used the A Bar Above Julep Strainer.
Cocktail Pick: This is used to hold the garnish. I used one from the I-MART Stainless Steel Cocktail Pick Set.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Orange-brown color
• Aroma: Anise and vermouth
• Taste: Strong fortified wine flavor followed by dark and herbal Chartreuse, bright citrus, and botanical gin
• Finish: Light chocolate and juniper notes
Kendall’s Take: “When I made the Bijou for the first time, I knew the Green Chartreuse would be the star of the show, so I paired it with a gin that features notes of chocolate to give it a dessert-like quality. Overall, this is a fascinating cocktail that left me craving sip after sip to contemplate its complexity.”
Recipe
This cocktail recipe was adapted from The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.
Bijou
Description
The Bijou is a classic cocktail that is believed to have been created by Harry Johnson in the 1800s and was first published in his book The Bartender's Manual. It features a blend of gin, sweet vermouth, orange bitters, and Green Chartreuse, and its name, which means "jewel" in French, was derived from the different gem-colored ingredients used to make it. Its garnish was also originally an olive before bartenders eventually started using a cherry to better suit the drink's flavor profile.
Ingredients
Method
Add gin, sweet vermouth, Green Chartreuse, and bitters to a mixing glass.
Fill mixing glass with cubed ice.
Using a bar spoon, stir for 30-45 seconds until well-chilled and slightly diluted.
Using a julep strainer, strain into a coupe glass.
Garnish with cherry.
