Bijou Cocktail

Bijou Cocktail

1/3 Plymouth Gin. (3/4 oz Plymouth Gin)
1 Dash Orange Bitters. (Dash Fee’s Orange Bitters, Dash Regan’s Orange Bitters)
1/3 Green Chartreuse. (3/4 oz Green Chartreuse)
1/3 Gancia Italian Vermouth. (3/4 oz Carpano Antica Vermouth)

Mix well with a spoon in a large bar glass; strain into a cocktail glass, add a cherry or an olive, squeeze a piece of lemon peel on top and serve.

The Bijou had been on my list of cocktails to try for a while. It’s always exciting to get to a Savoy cocktail I actually want to make!

Paul Clarke, who is a much more thorough researcher and far better writer than I, recently wrote a blog article about the Bijou:

The Emerald Bijou

So I won’t bore you by repeating his conclusions, just check out the article.

I do kind of go back and forth on the ratios for this cocktail. The equal parts version above is pretty sweet and rich. Sometimes I just don’t quite feel like that much Green Chartreuse and Sweet Vermouth, so I’ll up the gin a bit and dial those two back. Changing the recipe to something like an ounce and a half of gin and 1/2 ounce each of Sweet Vermouth and Green Chartreuse can transform this into more of an aperitif rather than digestiv cocktail.

Anyway, whichever way you slice it, the Bijou Cocktail is a true classic.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

One thought on “Bijou Cocktail

  1. A Harry-Johnson oldie for adults who are atuned to acquired taste. Three sips gets you in a philosophical mood which lasts quite a while. And Erik, what a quest you’re on. Respect.

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