Bijou
Updated Apr 17, 2026 · 1 min read
This pre-Prohibition cocktail is a mixture of gin, sweet vermouth, and green Chartreuse—like a Negroni that took an abrupt turn two-thirds of the way through. The recipe originally.
The cocktail is attributed to bartender Harry Johnson, who included the recipe in the 1900 edition of his Bartender’s Manual and is said to have named it for the jewel tones of its component ingredients (“bijou” is French for “jewel”).
Ingredients- 1 1/2 ounces gin
- 1 ounce sweet vermouth
- 3/4 ounce green Chartreuse
- 2 dashes orange bitters
- Garnish: 1 maraschino cherry (optional)
- Add all ingredients into a mixing glass with ice and stir until well-chilled.
- Strain into a chilled Nick & Nora or coupe glass.
- Garnish with a maraschino cherry, if desired.
Frequently Asked Questions
What should you know before buying Bijou?
This pre-Prohibition cocktail is a mixture of gin, sweet vermouth, and green Chartreuse—like a Negroni that took an abrupt turn two-thirds of the way through. The recipe originally.
How should Bijou be served?
Bijou usually performs best when served at the right temperature, in suitable glassware, and with mixers or food pairings that support the main flavor notes.
Is Bijou better for cocktails or sipping?
That depends on the bottle style. Clean, balanced bottles suit cocktails well, while more complex expressions are often better enjoyed neat or with minimal dilution.
Further Reading
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