Bijou

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What Is a Bijou Cocktail?

The Bijou is a classic stirred cocktail made with equal parts gin, Green Chartreuse and sweet vermouth, plus a dash of orange bitters. Stirred over ice and served in a chilled coupe, it's bold, herbal and complex, a drink for people who enjoy big flavors.

"Bijou" is French for "jewel," and the name is said to come from the colors of its three ingredients: gin for diamond, vermouth for ruby and Chartreuse for emerald. The finished drink is a beautiful deep amber, glowing like a polished gem.

A Brief History of the Bijou

Harry Johnson's Creation

The Bijou is usually credited to Harry Johnson, one of the most important bartenders of the nineteenth century. Johnson ran bars in New York and wrote the influential Bartender's Manual, and his 1900 edition includes the Bijou. Some histories suggest the drink appeared in earlier editions of his book too. In the decades before Prohibition, it was a fashionable drink at upscale American bars.

Decline and Revival

Like many complex, spirit-forward drinks, the Bijou faded from view after Prohibition and was nearly forgotten for decades. It was revived in the late twentieth century as bartenders like Dale DeGroff dug into old cocktail books, and today it's a favorite of craft cocktail bars and Chartreuse lovers. Read more about it in the Bijou's Wikipedia entry.

Flavor Profile and What to Expect

The Bijou is intense, herbal and layered. Green Chartreuse is the star: a powerful French liqueur flavored with 130 herbs and plants, with notes of mint, anise, pine, honey and spice. Sweet vermouth adds rich, wine-like sweetness and warm spice, while the gin provides a botanical backbone and dryness. Orange bitters add a bright citrus lift. The result is sweet but bold, strong, warming and very aromatic. It's a sipping drink, not a quick one.

About Green Chartreuse

Chartreuse is made by Carthusian monks in the French Alps from a secret recipe that dates back to a manuscript given to the order in 1605. Only a few monks know the full recipe. Green Chartreuse is bottled at 55% ABV, which makes it one of the strongest liqueurs on the market, and its flavor is unlike anything else. You can read more about this remarkable liqueur on the Chartreuse Wikipedia page. In recent years Chartreuse has sometimes been hard to find, because the monks limit production. If you do find a bottle, cocktails like the Bijou are a great way to use it.

Balancing the Bijou

The classic equal-parts recipe is bold and fairly sweet. Many modern bartenders prefer a drier, more balanced version using more gin, such as 1 1/2 ounces of gin to 3/4 ounce each of Chartreuse and vermouth. Try the classic first, then adjust to your taste. Some versions use Yellow Chartreuse, which is lower in alcohol, sweeter and gentler, with notes of honey and saffron. Stir the drink thoroughly, about 30 seconds, because the extra dilution helps tame Chartreuse's strength. Our guide to proper cocktail techniques explains how.

Popular Variations and Related Drinks

Chartreuse Classics

If you love Chartreuse, the Last Word is a must-try: equal parts gin, Green Chartreuse, maraschino and lime. Its whiskey-based cousin, the Final Ward, uses rye and lemon.

Gin and Vermouth Cousins

The Bijou shares DNA with the Negroni, another equal-parts gin and sweet vermouth drink, and the Hanky Panky, which uses Fernet-Branca for its herbal kick. Whiskey drinkers might also enjoy the Manhattan.

How to Serve a Bijou

Serve the Bijou straight up in a chilled coupe or Nick & Nora glass. Garnish with a brandied cherry, a lemon twist, or both. A lemon twist expressed over the surface brightens the herbal aroma.

Choosing the Gin and Vermouth

With Chartreuse this assertive, the gin needs some backbone. A juniper-forward London dry gin holds its own best, and a higher-proof bottle helps keep the drink from tasting too sweet. Softer, floral gins tend to disappear under the Chartreuse. For the vermouth, a rich Italian rosso style adds vanilla and cocoa notes that pair beautifully with Chartreuse's herbs, while a lighter, more bitter vermouth makes a drier, sharper drink. As always, use fresh vermouth that's been kept in the refrigerator after opening, because stale vermouth will make the whole drink taste flat and oxidized.

Food Pairings and Occasions

The Bijou's rich herbal flavor makes it a great after-dinner drink or a nightcap. It pairs well with dark chocolate, aged cheeses, roasted nuts and charcuterie. It's also a fun drink to serve to cocktail enthusiasts who appreciate history and bold flavors.

Why People Love the Bijou

The Bijou is a gem in every sense. It has a long history, a beautiful color and a flavor as rich and complex as any classic cocktail. For Chartreuse lovers, it's one of the purest ways to enjoy the liqueur, and for gin fans, it shows a bold, herbal side of the spirit. For more ideas, explore the best gin cocktails to make at home, or compare specs with the Bijou recipe on Difford's Guide.