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Today we're making the vintage cocktail, Bijou! Definitely one to try if you haven't already! "Bijou" is French for "jewel," and three gemstones are represented in this drink: gin being a diamond, Green Chartreuse an emerald, and sweet vermouth a ruby. Dating back to 1900, the original recipe was all equal parts - a ratio I've found a bit heavy on the Chartreuse. However, the recipe also suggests an olive for a garnish. Which is something I haven't tried yet. So in today's video, I'll make one with the salty olive to see how that offsets the sweeter Chartreuse, but also show you the ratios I've come to love in this classic! Cheers!

As always, grab the bottles I use most from Curiada! 👉 [ Ссылка ]

Video/editing/illustrations by Azusa Inaba 🎥 🎨
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TIME STAMPS
Intro: 0:00
The History: 1:32
The Booze: 3:29
Original Recipe: 4:07
Dr. Squatch: 5:47
My Ratios: 7:01
Sips & Sign Off : 7:56

THE BIJOU RECIPE 7:01
1.25 oz. (37.5 ml) Plymouth Gin
3/4 oz. (22.5 ml) Cocchi Vermouth di Torino
1/4 oz. (7.5 ml) Green Chartreuse
1 dash Regan's Orange Bitters No. 6
Expressed lemon oil
Cocktail cherry for garnish

THE TOOLS
The dasher bottles (set of 3): [ Ссылка ]
My workhorse double jigger: [ Ссылка ]
My favorite mixing glass: [ Ссылка ]
Bar spoon: [ Ссылка ]
Julep strainer: [ Ссылка ]
Y Peeler: [ Ссылка ]
Rubber bar mat (6"x12"): [ Ссылка ]

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Anders Erickson
4610 N. Clark St
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Chicago IL, 60640

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