#BIJOU COCKTAIL FULL#
The original recipe calls for equal parts of all ingredients and a dash of bitters, so we’re going to respect that as well. Fill a mixing glass two-thirds full of ice.
We owe you that recipe.Bijou is a lovely pre-prohibition cocktail made from gin, sweet red vermouth, orange bitters, and green Chartreuse (French herbal liqueur available in green and yellow versions that differ in taste and alcohol content). It’s one of the few mixed drinks that uses Scotch whisky to advantage (the flavor of Scotch just isn’t right for most cocktails). Johnson invented a number of other drinks, including the Morning Glory Fizz, which is meant to be a morning “hair of the dog” remedy.And don’t clean your fingernails while on duty.
#BIJOU COCKTAIL HOW TO#
He also told readers how to behave behind the bar. Unlike many bartending guides, his included more than just directions for mixing drinks.
#BIJOU COCKTAIL MANUAL#
Chartreuse is sweet, with a strong herbal flavor (it’s made from a mix of 130 herbs, roots, and leaves). Bijou martini is a classic from the 1900s.BTW, the color chartreuse got its name from the hue of Chartreuse liqueur. You definitely want the green version for this drink. Chartreuse comes in two versions: Green and yellow.It’s nice in this cocktail, but really you can substitute any name-brand London dry gin. For this drink, Johnson suggests Plymouth gin, which has a somewhat lighter (and fruitier) flavor than many other dry gins.This is not a problem when the ingredients are opaque (think citrus juice), but it can be unattractive when the ingredients are clear. Shaking tends to introduce small bubbles, which can make a drink cloudy. Why stir rather than shake this drink? Because the ingredients are clear.Besides, it looks a bit like a ruby, so it’s more appropriate. Chartreuse is one of the very few alcohols that keep ageing in bottle and this cocktail is for real connoisseurs of spirits who wants to. Just say no to the olive-we don’t think it works in this drink. Johnson suggests garnishing with an olive or a cherry in addition to the lemon.When you cut into the lemon, you’ll release some of its oils-and by holding the lemon over the drink as you do so, you’ll let the oils impart additional flavor and fragrance. When garnishing, it’s best to hold the lemon over each drink as you cut off a peel or twist.