The Story Behind The Bijou
With a name that refers to a trinket or jewel, the Bijou promises to sparkle at any cocktail party.
The 1934 edition of bartender Harry Johnson’s "Bartender’s Manual" contained one of the first written Bijou recipes. The cocktail shone brightest in the early 1900s, but has since faded in popularity, having lost the limelight to the Manhattan and Martini.
The Bijou employs a stirred, equal-parts recipe of sweet vermouth, green Chartreuse, and gin. While similar to the Negroni in composition, the Bijou is typically served up in a Nick & Nora glass, rather than on the rocks in an Old Fashioned glass. Early versions included shaved ice and a cherry or olive garnish, but these days a lemon twist more commonly tops off the drink.
For those looking to riff and tweak, the spirit to vermouth ratio can be adjusted, depending how sweet or boozy you’d like it. Once you’re satisfied with the taste, strain into a chilled glass and enjoy!