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Bijou

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description Bijou Overview

The Bijou cocktail, dating back to the 1920s, combines equal parts of dry gin, sweet vermouth, and maraschino liqueur, typically served in a chilled coupe glass for a refined, subtly bitter experience.

help Bijou FAQ

What does the name Bijou mean for this cocktail?

Bijou means jewel in French, and the name reflects the cocktail's gem-like appearance. The traditional version of the Bijou, dating to Harry Johnson's 'Bartenders' Manual' around 1900, used green Chartreuse to create a jewel-green color. The diamond, ruby, and sapphire reportedly represented gin, Chartreuse, and sweet vermouth respectively.

What is the traditional Bijou cocktail recipe versus the maraschino version?

The classic Harry Johnson Bijou calls for equal parts gin, green Chartreuse, and sweet vermouth with a dash of orange bitters, producing a vivid green drink. The version described here substitutes maraschino liqueur for the Chartreuse, resulting in a clearer, lighter, and less herbal profile. Both versions are served chilled in a coupe.

What type of gin works best in a Bijou cocktail?

A London Dry gin such as Beefeater or Tanqueray is the standard recommendation because its botanical intensity provides structure against the sweetness of the vermouth and liqueur components. The gin needs enough backbone to avoid being overwhelmed by the other ingredients. Plymouth gin is another popular choice for a slightly softer approach.

When was the Bijou cocktail first published?

The Bijou first appeared in Harry Johnson's 'Bartenders' Manual,' which was published around 1900, placing it firmly in the pre-Prohibition classic cocktail era. The recipe has been revived by modern craft bartenders as part of the broader cocktail renaissance. Variations using maraschino liqueur instead of Chartreuse are more recent reinterpretations.

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