Bijou Cocktail

Bijou Cocktail Story

A gem of a drink with a long history, the Bijou—meaning “jewel” in French—is an herbaceous mix of gin, vermouth, and Chartreuse. First appearing in print in 1892 in Harry Johnson’s Bartender’s Manual, the Bijou is deceptively simple to make: mix the three spirits, and pour over ice. Top with a cherry, as was called for in the 1892 recipe, or for an elevated taste, add expressed orange or lemon peel. The Bijou also sometimes appears, as in C. F. Lawlor’s 1884 book, The Mixocologist, with gin, Grand Marnier, and sweet vermouth. Though the the drink has wavered in popularity over the last century, it’s an intoxicating classic sure to impress any gin aficionado.