Bijou Cocktail Recipe

The Bijou cocktail is a classic drink that dates back to the 19th century. It was created by Harry Johnson, a famous bartender and author of the first bartending book, 'Bartender's Manual'. The name 'Bijou' means 'jewel' in French, and the cocktail is named after its three main ingredients, which represent three jewels: gin (diamond), sweet vermouth (ruby), and green Chartreuse (emerald). This cocktail is perfect for those who appreciate a well-balanced, herbal, and slightly sweet drink.

The Bijou cocktail has a complex and well-balanced taste, featuring herbal and botanical notes from the gin and green Chartreuse, sweetness from the sweet vermouth, and a hint of bitterness from the orange bitters. It is a strong, rich, and slightly sweet drink with a smooth and velvety texture.

• The Bijou cocktail was first mentioned in Harry Johnson's 'Bartender's Manual' in 1882.
• The original recipe called for equal parts gin, sweet vermouth, and green Chartreuse, but modern versions often adjust the proportions to create a more balanced flavor.
• The Bijou is often garnished with a cherry or a lemon twist to add a touch of brightness and contrast to the rich, herbal flavors.

1. In a mixing glass, combine the following ingredients:
   • 1.5 oz gin
   • 0.75 oz sweet vermouth
   • 0.5 oz green Chartreuse
   • 1 dash of orange bitters
2. Fill the mixing glass with ice and stir well to chill and dilute the cocktail.
3. Strain the mixture into a chilled coupe or martini glass.
4. Garnish with a lemon twist, expressing the oils over the drink and placing it on the rim of the glass.

• Use high-quality ingredients: The Bijou cocktail is a simple drink with few ingredients, so the quality of each ingredient will greatly affect the final taste.
• Chill your glassware: This will help to keep your cocktail cold for longer.
• Express the lemon twist: This will release the oils and add a fresh citrus aroma to your drink.

Cheese

• Gouda: The rich creaminess balances the herbaceous notes of the cocktail.
• Blue cheese: The strong, pungent flavor complements the Bijou's complexity.

Charcuterie

• Prosciutto: Salty and sweet, its savoriness pairs perfectly with the botanicals in the gin.
• Chorizo: The spiciness can highlight the zesty notes from the orange bitters.

Chocolate

• Dark chocolate (70% or higher): The bitterness matches well with the herbal undertones.

• Gin: You can substitute the gin with vodka for a less botanical flavor.
• Sweet Vermouth: Dry vermouth can be used for a less sweet and more herbal flavor.
• Green Chartreuse: Yellow Chartreuse can be used for a milder and sweeter flavor.

Bijou Royale

• Add 0.5 oz of champagne instead of stirring with ice. This gives a fizzy lift and slight dryness to play against the sweet and herbaceous notes.

Smoky Bijou

• Replace gin with mezcal. The smokiness of mezcal twists the Bijou into a cocktail with depth and a mysterious edge that is perfect for those who adore a hint of smoke.

Bijou Bijou

• Double the amount of green Chartreuse and add a sprig of fresh rosemary as garnish. The result is a more robust herbal profile, for when you want your senses to take a walk through a lush green forest after a rainstorm.