Bijou
The Bijou stirs equal parts gin, sweet vermouth and green Chartreuse with orange bitters into a rich herbal cocktail with lemon aroma.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a coupe and choose one consistent measure for each of the three equal parts.
Add the gin, sweet vermouth, green Chartreuse and orange bitters to a mixing glass.
Fill with ice and stir until cold.
Strain into the coupe, add the cherry and express the lemon peel over the drink before discarding it.
A thoughtful finish
- Use a small serving measure for an equal-parts drink with three alcoholic ingredients.
- Keep green and yellow Chartreuse distinct; they do not have identical flavor or strength.
- Drain the cherry before adding it to avoid extra syrup.
Common mistakes
- Treating the three main liquids as unequal pours changes this historical version.
- Using dry vermouth in place of Italian sweet vermouth alters the balance.
- Dropping a large piece of pithy peel into the glass can leave an unwanted bitter note.
A few good questions.
What does equal parts mean for Bijou?
Use the same measured volume for gin, sweet vermouth and green Chartreuse.
Can I garnish it with an olive?
Yes. Vermeire’s historical recipe permits an olive or a cherry.
Is every Bijou recipe equal parts?
No. Some modern versions rebalance the three main liquids; this record preserves the cited historical ratio.
Should I shake a Bijou?
Stir it with ice. This formula has no citrus juice to blend into the liquid.
Variations
- Olive garnish option — Use one olive instead of the cherry, as permitted by the historical source.
- Current Difford version — Difford lists 25 ml gin, 15 ml green Chartreuse and 30 ml sweet vermouth with one dash orange bitters, a different measured build.
Where it comes from
by 1900 (Chartreuse version)
The name Bijou appears in more than one early formula. Difford’s Guide reproduces C. F. Lawlor’s 1895 version, which pairs gin and vermouth with Grand Marnier, and Harry Johnson’s 1900 version, which uses green Chartreuse and orange bitters instead. Those are different ingredient lists under the same name, so the older name alone does not prove that the Chartreuse recipe dates to 1895. Robert Vermeire’s 1922 book also prints the equal-parts gin, Italian vermouth and green Chartreuse combination used as the basis for this record. The date field marks a documented Chartreuse version rather than an asserted invention. No individual creator or venue is assigned from these recipe appearances. Modern rebalanced formulas are labeled separately. Sources: Robert Vermeire, Cocktails: How to Mix Them (1922), Bijou Cocktail section; Difford’s Guide, Bijou Cocktail (Difford’s Recipe), with reproduced Lawlor and Johnson recipes.
Sources
A little character in every sip.
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