Bijou
Three jewels, stirred
Equal parts gin, green Chartreuse, and sweet vermouth, stirred over ice with a dash of orange bitters. Three loud bottles in equilibrium — herbal, spirit-forward, sweet. The Negroni's herbier, weirder predecessor.
Ingredients
- 1 oz Gin
- 1 oz Green Chartreuse
- 1 oz Sweet Vermouth
- 1 dash Orange Bitters
Method
Add all ingredients to a mixing glass with ice. Stir until well chilled. Strain into a chilled cocktail glass. Garnish with a lemon twist or a brandied cherry.
The Bijou was first documented in newspaper accounts from spring 1895 (St. Louis Republic, May 5; Cincinnati Enquirer, May 12), with early versions using Grand Marnier. Harry Johnson's 1900 *Bartender's Manual* used green Chartreuse in place of that spirit. Per Difford's Guide #3269. The name derives from French 'bijou' (jewel), referencing the jewel-like colors of the three base ingredients.
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