The Bijou


1 oz Dry Gin
1 oz Green Chartreuse
1 oz Sweet Vermouth
2 Dashes of Orange Bitters

What To Do

Combine all ingredients in a mixing glass with ice. Stir. Strain. Twist a lemon peel over the drink. Garnish with the peel and a cherry. Serve.

A Few Words

Going old school with this one. It was first published in Harry Johnson’s Bartender’s Manual in 1900. Bijou means “jewel” in French. It’s called that because it combines the colors of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald. Word of warning! This is a boozy drink! So dilute and drink responsibly! (Or don’t and just make sure you’re not driving when you do.) This is a very herbaceous cocktail so it may not be for a newcomer. For a more newbie friendly version, lower the vermouth and chartreuse by a half an ounce and up the gin by a half an ounce. I personally love making it the original way. Cheers!