As I continue to ransack the classic cocktail vault, I came across this number dating from the teens of the last century, and it’s a real pip!
Those of you who keep up with my monthly cocktail education efforts know I usually look to heavier, whisky- or brandy-based cocktails for winter. But now and then a gin-based recipe catches my eye. Et voilà! Here’s the Bijou.
Quite similar to another classic, the Negroni, but the Campari is replaced by green Chartreuse and the proportions are adjusted. It turns out much spicier and not as sweet. Tangy. Complex. And heavy enough to warm you up on a cold evening.
Sip one of these by the fire and a day full of unexpected trials will simply melt away. (Also works just fine if you don’t have a fireplace.)
Bijou
1.5 ounces gin
1 ounce sweet vermouth
.75 ounce green Chartreuse
2 dashes orange bitters
Mix all the ingredients and stir with ice to get freezing cold. The Bijou is usually shown served straight up, but I poured mine in a rocks glass with one big cube. Either way it's wonderful!