Bijou Cocktail

The term “Bijou” holds a fascinating dual identity, not only as a classic cocktail but also as a French word that adds a layer of cultural richness to its interpretation. In French, “Bijou” translates to “jewel” – a term that perfectly encapsulates the essence of this meticulously crafted cocktail.

The Bijou cocktail, as documented by Harry Johnson, emerged in the 1900 edition of his Bartender’s Manual. Johnson’s Bartenders Manual, a revered tome in the mixology world, introduced the Bijou as an equal measure of an herbaceous blend of gin, sweet vermouth, and green Chartreuse.

The Classic Recipe

The classic Bijou cocktail is a testament to the art of balancing strong spirits with herbal liqueurs and aromatized wines. The gin contributes its juniper-driven botanical notes, the sweet vermouth adds depth with its wine-based richness, and the green Chartreuse imparts herbal complexity and a touch of sweetness. This original recipe captures the essence of an era when cocktails were crafted with precision and artistry.

Contemporary Adaptation

As the cocktail renaissance has swept through the 21st century, bartenders have embraced classic recipes, infusing them with modern creativity. The Bijou cocktail has not been left untouched by this wave of innovation. A contemporary adaptation of the Bijou has emerged, featuring a slight modification in ingredient proportions.

The modern Bijou retains the core essence of its predecessor while subtly adjusting the ratios to accommodate evolving palates and preferences. The increased proportion of gin elevates the spirit’s prominence, creating a bolder foundation for the other ingredients to build upon. The addition of orange bitters introduces a layer of complexity, enhancing the overall flavor profile with a hint of citrus brightness.

Bijou Cocktail Recipe

1. 45 ml gin

2. 22.5 ml green Chartreuse

3. 30 ml sweet vermouth

4. 2 dashes orange bitters

5. Ice

6. Garnish: Luxardo maraschino cherry