Bijou

BIJOU

• 1½ oz. / 45 ml. gin

• ¾ oz. / 22.5 ml. Green Chartreuse

• ¾ oz. / 22.5 ml. sweet vermouth

• 2 dashes orange bitters

• lemon peel oil

METHOD
add all ingredients to mixing glass / stir with ice until chilled / strain into a coupe or Nick and Nora / express lemon peel oil over the surface / garnish with lemon twist and maraschino cherry

ABOUT
This 19th century classic cocktail is attributed to bartender Harry Johnson. The name “Bijou” is French for jewel, and was named such because of the gem-colored alcohols used in the recipe: gin for diamond, chartreuse for emerald, and vermouth for ruby. I opted for these specs, but always go with your palate. Cheers y’all!