Bijou Cocktail

Pro tips

• Chill your coupe or martini glass in the freezer for at least 5 minutes before serving to keep the drink cold longer.
• Measure each ingredient precisely at 3/4 oz—the equal-part ratio is crucial to the cocktail's balance.
• Stir gently with large ice cubes (not crushed) for 30 seconds to chill without over-diluting.
• Add the orange bitters last and stir briefly to incorporate; it brightens the herbal notes without overpowering.

Substitutions

• Green Chartreuse → Yellow Chartreuse (sweeter, less herbaceous; adjusts the overall flavor profile)
• Sweet Vermouth → Dry Vermouth (lighter, drier finish; makes the cocktail less round)
• Old Mr. Boston Dry Gin → Plymouth Gin (slightly earthier; still works well)

Storage & make-ahead

Cocktails are served immediately after mixing; do not store.

Equipment

cocktail shaker or mixing glass · bar spoon · jigger · strainer · coupe or martini glass

What type of gin works best in a Bijou?

Any good-quality London Dry style gin works well. Old Mr. Boston Dry Gin is traditional, but Plymouth or Tanqueray are solid alternatives.

Can I make a Bijou without Green Chartreuse?

It won't be a true Bijou, but dry vermouth or yellow Chartreuse can substitute in a pinch—the herbal profile will shift.

Should a Bijou be shaken or stirred?

Stir it with ice for 30 seconds, then strain into a chilled coupe or martini glass to preserve silky texture and clarity.

What does a Bijou taste like?

Herbaceous and balanced, with dry gin as the base and herbal Green Chartreuse adding complexity, while sweet vermouth rounds the finish.