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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. We used West Cork Distillers Garnish Island Gin because it has floral and herb botanicals with chocolate notes. For a mocktail version of this drink, try MONDAY Zero Alcohol Gin in place of the gin.
Sweet Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. We used Carpano Antica Formula Vermouth because it’s a high quality vermouth with dark notes of herbs, figs, licorice, cinnamon, and cocoa. For a mocktail version of this drink, try Lyre’s Non-Alcoholic Apéritif Rosso in place of the sweet vermouth.
Green Chartreuse: This is a liqueur made in France with over a hundred herbs and plants, spices, sugar, and alcohol. For a mocktail version of this drink, try winter herb syrup in place of the Green Chartreuse.
Orange Bitters: This is a food product made with oranges, botanicals, herbs, and alcohol. We used Angostura Orange Bitters. For a mocktail version of this drink, try All The Bitter Non-Alcoholic Orange Bitters in place of the orange bitters.
Cherry: This is a fruit that has been soaked in brandy and rich syrup. We used Luxardo Maraschino Cherries because they’re high quality and delicious.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We 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. We used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. We 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. We used the A Bar Above Julep Strainer.
Cocktail Pick: This is used to hold the garnish. We used one from the I-MART Stainless Steel Cocktail Pick Set.
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Tasting Notes
The Bijou begins with aromas of anise and vermouth and tastes strongly of the vermouth initially followed by the dark herbal blend of the Chartreuse, bright citrus bitters, and chocolate and juniper from the gin.
Our Opinion of This Cocktail Recipe: When we made the Bijou, we knew the Green Chartreuse would be the star of the show in this recipe, so we 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 both of us 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.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-03.
Bijou
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
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Add gin, sweet vermouth, Green Chartreuse, bitters, and cubed ice to a mixing glass.
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Stir for 30-45 seconds.
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Strain into a cocktail glass.
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Garnish with cherry.
