The Bijou (French for "jewel") was built around the idea of three colours in one drink. Diamond for the gin, ruby for the vermouth, emerald for the Chartreuse. It was Harry Johnson's idea, late 1800s, and it sits in the same family as the Martinez and the Hanky Panky: gin-and-vermouth, stiffened with something herbal. It is one of the prettiest classics still in active rotation, and one of the most underrated.
Ingredients
- 30ml London Dry gin
- 30ml green Chartreuse
- 30ml sweet red vermouth
- 2 dashes orange bitters
- Lemon peel (some bartenders prefer a cherry)
Method
- Combine all liquids in a chilled mixing glass.
- Fill with ice. Stir for 25 to 30 seconds.
- Strain into a chilled coupe.
- Express a lemon peel over the surface and drop it in.
Why equal parts
Three loud ingredients, balanced against each other. Drop any one of them and the drink collapses. The green Chartreuse is the variable: at 55% ABV with a wall of 130 botanicals, it has the power to bully the gin and the vermouth at the same time. Equal parts is the only ratio that keeps all three voices in the room. Some recipes drop the Chartreuse to 20ml or even 15ml; that drink is fine, but it is no longer a Bijou. It is a Martinez with a green accent.
Which Chartreuse
Green, not yellow. Green Chartreuse is sharper, more vegetal, more alcoholic. Yellow Chartreuse will make a softer, honeyed cocktail (sometimes called a Bijou Variation, sometimes called a Golden Bijou). Both are nice. Only the green is the original.
Where it comes from
Harry Johnson printed the Bijou in his 1900 New and Improved Illustrated Bartender's Manual, though he had likely been pouring it from the 1890s at his Manhattan saloon. Johnson was one of the great pre-Prohibition bartenders, alongside Jerry Thomas, and the Bijou was his showpiece, a colour-coded display of gin, Chartreuse, and vermouth marketed as the three jewels in one glass. The drink mattered because it was an early demonstration that a herbal liqueur could carry equal weight with a base spirit, an idea that the Last Word and the Hanky Panky would later push further.
In Petaling Jaya the Bijou is an order from guests who already know the Negroni and the Last Word and want the third in that herbal-stirred family. It pairs well with rich charcuterie or aged Parmesan, and we sometimes pour it as a digestif after a long Italian meal. Most guests have never heard of it, which makes it a quiet recommendation for those building out their classics.
Variations
Yellow Bijou: swap green for yellow Chartreuse. Sweeter, calmer, easier on a hot evening.
Emerald: increase the Chartreuse to 45ml and drop the vermouth to 20ml. Drier, more herbal, more austere.
Related
Frequently asked questions
What glass is the Bijou served in?
A chilled coupe. The wide shallow bowl is what shows the amber-jewel colour, which is half the point of a drink Harry Johnson named for diamond, ruby, and emerald. A nick and nora is also correct for a more intimate pour. Stirred and strained up, never on rocks; this is not a slow-sipping Old Fashioned.
Can I substitute the green Chartreuse?
Yellow Chartreuse gives you a softer, honeyed cocktail sometimes called a Golden or Yellow Bijou. Both are pleasant but neither is the original. Green Chartreuse is sharper at 55 percent ABV with 130 botanicals. There is no real substitute for green; if you do not have a bottle, drink a Last Word or Martinez instead until you do.
How strong is the Bijou?
Strong. About 28 to 32 percent ABV in the glass after stir-dilution. Three big-ABV ingredients in equal parts: gin (40 percent), green Chartreuse (55 percent), sweet vermouth (15 to 17 percent). Drinks long on the palate; sip slowly. The Chartreuse warms the chest within two sips.
Where can I order a Bijou in PJ or KL?
At Dissolved Solids (Damansara Kim, 43-1 Jalan SS20/11, Tue-Sun 15:00 to 01:00, WhatsApp +60 11-4008 7607) or Soluble Solids (SS2, 50-1 Jalan SS2/24, Wed-Sun 18:00 to 01:00, WhatsApp +60 11-1682 8651). Both keep green Chartreuse in stock. Most guests have never had one, which makes it the quiet recommendation for Negroni regulars.
What food pairs with the Bijou?
Rich charcuterie, aged Parmesan, and any dish with a herbal-Italian profile. Pairs well as a digestif after a long Italian meal, or with strong cheese plates. The herbal punch also bridges into rosemary lamb or dishes with fennel. Avoid delicate seafood; the Chartreuse overwhelms anything subtle.