Making its debut around the turn of the 1900s, the Bijou is a forgotten classic that deserves a place in every cocktail enthusiast's repertoire. Its name, French for "jewel," is a nod to its three main ingredients: gin (representing the diamond), sweet vermouth (the ruby), and Green Chartreuse (the emerald). This cocktail is a beautifully balanced sipper—herbaceous, slightly sweet, and aromatic—that was a favorite of bartenders in the pre-Prohibition era. Its intricate flavor profile is a fascinating peek into the complex tastes of a bygone era.
Bijou Ingredients
- 1 1/2 oz Gin
- 1 oz Sweet Vermouth
- 3/4 oz Green Chartreuse
- 1 dash Orange Bitters
How to Make a Bijou
- Combine gin, vermouth, Chartreuse, and bitters in a mixing glass filled with ice.
- Stir for 20-30 seconds until the mixture is well-chilled and properly diluted.
- Strain into a chilled coupe or martini glass.
- Garnish with a Luxardo cherry or a lemon twist.
The quality of your ingredients is paramount here. The gin and Green Chartreuse are particularly important, as they provide the herbal and botanical backbone of the drink. A long, consistent stir is essential to achieve the perfect temperature and texture.
Bijou Riff
For a more modern take on this classic, try a "White Bijou" by swapping the Green Chartreuse for Yellow Chartreuse and the sweet vermouth for dry vermouth. This variation will result in a lighter, crisper, and less aggressively herbal drink.
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