1/28/2024 0 Comments Bijou cocktail recipe![]() Strain into a chilled glass and garnish with an lemon twist (preferred). Ladies and gentlemen, I present the Bijou cocktail…Ĭombine ingredients in a shaker with ice and shake to chill. The herbaceous quality of the Chartreuse actually finds a nice foil in the sweet, figgy Vermouth, while the Gin lends a clean, refreshing bite on the aftertaste. On the palate the three components come together nicely to make for a refreshing and balanced cocktail. An original-style Bijou is made stirred with ice as noted by Harry, but I really prefer my cocktails shaken with crushed ice, so that is my preferred method. The cocktail is presumably called Bijou because it combines the colors of three jewels: Gin for diamond, Vermouth for ruby, and Chartreuse for emerald. Actually, the Bijou stands out as one of the oldest recipes in his book, itself dating to 1890. In French, the term “bijou” means “jewel.” The cocktail is said to have been invented by Harry Johnson, one of the forefathers of the classic cocktail and one of the earliest documenters of the craft in his 1900 tome: New and Improved Bartender Manual. Mind you that doesn’t stop me from searching… remember, great rewards are given unto that brave knight who quests for the Grail!Įnter the Bijou cocktail, a mix of Gin, Vermouth, and Chartreuse. I have yet to find a cocktail containing Chartreuse that I truly love. Finding the correct mix of ingredients to blend and balance with the heady mix already present in Chartreuse is akin to the quest for the Holy Grail. This cocktail packs a punch and needs some dilution from the melting ice. Also, when preparing your cocktail, put plenty of ice cubes in your mixing glass and stir for at least 25 seconds. The challenge with Chartreuse is the 130 herbs, plants and flowers. The Bijou Cocktail is served without ice, and you want the drink to keep its temperature for as long as possible. It is composed of distilled alcohol aged with 130 herbs, plants and flowers, and has a strong, herbaceous quality, as well as a healthy percent alcohol. The monks have been making Chartreuse since 1737 according to a recipe given to them in 1605 by François Annibal d’Estrées. I struggle with Chartreuse, the French herbal liqueur, made by Carthusian monks at their monastery in the Chartreuse mountains near Grenoble.
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