The recipe
- 1 ozPlymouth gin30 ml
- 1 ozGreen Chartreuse30 ml
- 1 ozItalian (sweet) vermouth30 ml
- 1 dashOrange bitters
How to make it
- 1Stir everything with ice.
- 2Strain into a chilled coupe.
- 3Add a cherry or an olive and squeeze a piece of lemon peel over the top.
Garnish: A cherry or an olive, and lemon peel.
Variations: Dale DeGroff’s revival version uses more gin and Chartreuse and less vermouth.
The recipe gives a third of each; the amounts are scaled to a 3 oz drink.
The ratio
1 : 1 : 1
In parts, a Bijou is 1 gin, 1 Chartreuse and 1 vermouth. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
More Martinis & Manhattans
- Adonis — Sweet vermouth and sherry with orange bitters, stirred: a soft, low-alcohol aperitif named for an 1880s Broadway hit.
- Algonquin — Rye, dry vermouth and pineapple juice: a dry, fruity Manhattan cousin.
- Angel Face — Equal parts gin, apricot liqueur and Calvados: strong, fruity and spirit-forward, with an orchard character.
- Bamboo — Dry vermouth and dry sherry in equal parts with orange bitters, stirred: light, nutty and dry, at about half the strength of a Martini.
- Black Manhattan — A Manhattan with the Sicilian amaro Averna in place of sweet vermouth: darker, bittersweet and a little herbal.
- Bobby Burns — Scotch and sweet vermouth in equal parts with a few dashes of Bénédictine: a softer, honeyed Rob Roy named for the poet.