August 31, 2018

What I’m Drinking: The Bijou

A swell drink as we slowly shift away from the height of summer into the end of summer and the beginning of fall, the Bijou, as legends have it, was originally created by the legendary Harry Johnson in the late 1800s, with a recipe printed in his New and Improved Bartender Manual from 1900. But I first found it in The Stork Club Bar Book by Lucius Beebe (published first in 1946). The name comes from the jewel definition of Bijou, as the drink has three ingredients aligning with jewels: gin and diamond, sweet vermouth and ruby, and Green Chartreuse and emeralds. Pretty!

bijou
Bijou, from Ginger Bliss and the Violet Fizz

Cracked ice
1 -1/2 ounces gin
3/4 ounce Green Chartreuse
3/4 ounce sweet vermouth
Lemon twist, for garnish

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin, Chartreuse, and vermouth. Stir well.

2. Strain the mixture into a cocktail glass. Twist the twist over the glass and drop it in.

April 10, 2015

What I’m Drinking: The Bijou

This is one of those moments where I wonder about my own sanity. I woke up this morning, and thought, “I’ve never had the Bijou recipe on the ol’ Spiked Punch blog. And the Bijou is one of my all-time favorites, at least in the top 20, or 25, somewhere in that range for sure, and a drink I travel back to again and again because of its balance and herbal-spice-nice combination, and cause it’s called the Bijou for Bruce’s sake, and what am I doing not having it on the blog?” So, I thought all that, got up, and instantly made myself a Bijou. You should do the same.

bijou
Bijou, from Ginger Bliss and the Violet Fizz

Cracked ice
1 -1/2 ounces gin
3/4 ounce green Chartreuse
3/4 ounce sweet vermouth
Lemon twist, for garnish (sometimes this is skipped, but I sorta like it)

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin, Chartreuse, and vermouth. Stir well.

2. Strain the mixture into a cocktail glass. Twist the twist over the glass and drop it in.

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