Bijou

bijou1

This “jewel” of a cocktail (and one of my favorites) is thus named for its 3 primary ingredients that represent precious stones. Gin for diamond, sweet vermouth for ruby, and Green Chartreuse for emerald. The two best bijous I’ve had can be found at  The Sugar House in Detroit and The Gilt Bar in Chicago. I do love to make them at home as well. I have seen them garnished many ways; with a lemon twist, with a cherry, with a lemon and a cherry, with an orange peel, with the orange peel twisted and the oils rubbed on the rim and the stem but not in the drink. It’s really up to you, but below is my favorite way to drink the bijou.

1 ounce gin- (I like to use Beefeater or St. George Botanivore gin)
1 ounce Dolin Sweet Vermouth
1 ounce Green Chartreuse
1 dash each of Regans and Angostura orange bitters
orange peel for garnish
1 cherry, de-stemmed (I use all-natural maraschino cherries by Tillen Farms)

Stir with ice (about 30-40 rotations) and strain into a chilled coupe. Garnish with the orange peel and cherry.

bijou

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