Bijou
CoupeStir
Origin
Harry Johnson · 1900
First published in Johnson's New and Improved Bartender's Manual (1900); Johnson named the drink 'Bijou' (jewel) for the colors of its three components — gin (diamond), vermouth (ruby), and Chartreuse (emerald). Rediscovered for the modern era by Dale DeGroff in the 1980s.
The Jewel — equal parts gin, green Chartreuse, and sweet vermouth, stirred to a glittering richness.
Ingredients
- 1 oz Gin
- 1 oz Green Chartreuse
- 1 oz Sweet Vermouth
- 1 dash Orange Bitters
- Lemon peel
Instructions
- Combine all ingredients in a mixing glass with ice.
- Stir for 20–30 seconds until well chilled.
- Strain into a chilled coupe.
- Express a lemon peel over the surface and drop it in.
Tips
- Chartreuse is loud — a slightly heavier pour of gin (1.25 oz) tames the herbs if equal parts feels intense.
- A brandied cherry on a pick is the traditional alternate garnish.
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