A cocktail from the 19th century, slightly updated for modern tastes. Bijou is French for jewel because the three ingredients theoretically represented jewels: gin for diamonds, sweet vermouth for rubies, Green Chartreuse for emeralds. Classy! I love this drink but it is kind of weird and intense and herbal. If the combination of gin and chartreuse is just too herbaceous for you, you can also try replacing the gin with rye whiskey (which would basically make the cocktail known as the Greenpoint) or with Irish whiskey (to make the drink known as the Tipperary). —fiveandspice
gin (preferably a lighter style gin, like a Plymouth Gin – when I make it I use Boreal Cedar Gin from our distillery)
In This Recipe
Stir all the ingredients with ice until well chilled (20-30 seconds), and strain into a cocktail coupe. Cheers.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.