Lemon peel doubles as both a garnish and flavor enhancer if you use it to express the glass like we did here.ĭiscover why we love Luxardo maraschino cherries and consider them to be worth every penny. But first, express your glass by rubbing the lemon peel around its rim. The last step is to garnish the cocktail with lemon peel and a maraschino cherry. Our excitement built as we stirred this Bijou cocktail. ![]() The little bottle of orange bitters provides the Bijou cocktail’s zippy touch.Īdd a good amount of ice and stir the four liquors with a bar spoon until they’re combined and chilled. We like to us Angostura orange bitters but any brand will suffice. The next step is to add a dash of orange bitters. We used our Boston shaker in lieu of a mixing glass but you can use a vessel of your choice. We recommend pouring the liquids directly into a mixing glass as you measure each. Pouring an ounce of liquor is easy to do with a Japanese jigger. We use a Japanese jigger to ensure accurate measurements and make clean pours.īuy a Japanese jigger from Amazon if you need a jigger or want an inexpensive upgrade. The first step in this recipe is to measure the green Chartreuse, dry gin and sweet vermouth. How To Craft A Bijou Cocktail Once you craft your first Bijou cocktail, you’ll likely add the recipe to your mixology repertoire. With an aromatic blend of orange extracts and spices, these bitters smell delightful while adding a pleasant kick thanks to the 28% ABV. We bought a bottle of Angostura orange bitters specifically to craft this cocktail recipe and we’re glad we did. ![]() Orange Bitters Adding orange bitters gives the Bijou cocktail a pithy zing. Carthusian monks created the first batch batch in 1737 and the recipe, featuring a blend of 130 herbs and plants, remains a secret to this day. Produced in the town of Voiron, France, the verdant liqueur is a potent potable with a 55% ABV. Thanks to its unique flavors, it’s also a savior for motivated mixologists looking to craft their next great drink. With its green hue and herbaceous flavors, the liqueur is a challenge due to its availability and price. Green Chartreuse isn’t a fixture in most liquor cabinets but maybe it should be. Hella Cocktail Co.’s Citrus Bitters play well with the cocktail’s ingredients, and Dram Apothecary’s Lavender Lemon Balm bitters bring an added floral component that could set your Bijou apart.This bottle of Chartreuse is the only green liqueur in our liquor cabinet. Ford’s Gin is another fantastic option, juniper-centric but incorporating a fair amount of lemon, grapefruit and bitter orange that will help lighten and create a more refreshing Bijou.įor bitters, Regan’s remains the standard at many bars for orange bitters, but many alternatives also work. ![]() For those looking to expand beyond the classics, Philadelphia-based Bluecoat Gin is another option with a citrus- and fruit-forward profile that works well in a number of cocktails. However, this creates a drink that many modern drinkers may find cloying, so updated versions, like the one you’ll see below, increase the proportion of gin to other ingredients.Įarly recipes specifically call for Plymouth Gin, a style historically made in Plymouth, England, which tends to be sweeter and offers a bit of herbal spice to go with citrus notes that pair well with the Bijou’s orange bitters. The original Bijou cocktail recipe calls for all three ingredients in equal parts, much like a Negroni. That combination would create a quite sugary drink, however, and Johnson’s version became the standard. Lawlor, also named the Bijou Cocktail, calls for Grand Marnier rather than Green Chartreuse. An earlier recipe printed before Johnson’s, found in the 1895 book The Mixicologist (or How to Mix All Kinds of Fancy Drinks) by C. This adds sweetness and layers of licorice and herbal notes, creating a unique cocktail that may be hard to compare to anything else you’ve tasted. The drink is similar to a Negroni in its use of gin and sweet vermouth, but rather than Campari, it substitutes the highly aromatic liqueur Green Chartreuse. The name Bijou, which is French for “jewel,” is said to have been named after its ingredients’ resemblance to diamonds, rubies and emeralds. Thought to be created in the late 1800s, its current formula is usually attributed to bartender Harry Johnson, who lists the cocktail among those in his book Bartender’s Manual. The Bijou cocktail (pronounced BEE-shoo) is a classic drink consisting of gin, Green Chartreuse, sweet vermouth and a dash of orange bitters. Decorative Wine Racks & Modular Systems.
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