Bijou
ClassicGin, vermouth, and Chartreuse — a jewel in three.
Herbal, rich, and spirit-forward. Green Chartreuse dominates with its complex tangle of mountain herbs and honeyed spice; sweet vermouth adds dark fruit and roundness, and gin's juniper keeps it bright and structured. Orange bitters and a twist of lemon lift the aromatics. Intense, layered, and slow to drink — a cocktail to contemplate.
Ingredients
- 1 oz Gin
- 1 oz Sweet Vermouth
- 1 oz Green Chartreuse
- 1 dash Orange Bitters
- Lemon twist · optional garnish
- Maraschino cherry · optional garnish
Method
- 1
Add the gin, sweet vermouth, green Chartreuse, and orange bitters to a mixing glass with ice.
- 2
Stir until well-chilled, about 30 seconds.
- 3
Strain into a chilled coupe.
- 4
Express a lemon twist over the surface and add a cherry.
The Story
"Bijou" is French for jewel, and Harry Johnson named his 1900 creation for the three gemstones he saw in its build: gin for diamond, sweet vermouth for ruby, and green Chartreuse for emerald. Printed in Johnson's influential Bartenders' Manual, it belongs to the equal-parts family of stirred classics alongside the Negroni and the Martinez — herbal, spirit-forward, and unapologetically bold. Chartreuse, the centuries-old liqueur made by Carthusian monks from over a hundred botanicals, is what gives the Bijou its unmistakable depth and its jewel-green heart.
Recipe card
The whole recipe in one shareable image.
