Bijou Food

BIJOU

Bijou image

This classic 19th-century cocktail's name means "jewel" in French, in supposed reference to its combination of gem-colored spirits: diamond-clear gin, ruby-red sweet vermouth and emerald-green Chartreuse. While the original - often attributed to Harry Johnson, who published a recipe in the 1900 edition of his "New and Improved Bartender's Manual" - called for equal parts, this variation skews the drink toward modern palates by reducing the amount of green Chartreuse. The final drink is balanced and dry, yet still plenty herbal. Serve and sip as is, or split between two very small, very pretty glasses for a petite-in-stature, big-in-flavor nightcap.

Provided by Rebekah Peppler

Yield 1 drink

Number Of Ingredients 6

Ingredients

Ice
1 ounce dry gin, such as Plymouth
1 ounce sweet vermouth
3/4 ounce green Chartreuse
1 to 2 dashes orange bitters
Maraschino cherry, for garnish

Steps:

Fill a mixing glass or a cocktail shaker with ice, and add the gin, vermouth, Chartreuse and bitters. Stir for 30 seconds, then strain into a chilled coupe or Nick and Nora glass. Garnish with a Maraschino cherry.

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