Bijou Cocktail

One of the earliest known mentions of this late 19th century cocktail is in Harry Johnson's 1882 Bartender's Manual. Bijou is French for jewel and was supposedly named because the colors of the three ingredients—gin, vermouth, and Chartreuse—resembled diamonds, rubies, and emeralds. This drink is packed with big, bold flavors typical of the pre-Prohibition era, but eventually fell out of popularity as American palates drifted toward simpler flavors. The original recipe, which calls for equal parts of the three ingredients, is wildly herbaceous in the most delicious of ways. If it's a little over the top for you, just ask your bartender to please dial back the Chartreuse and vermouth. This will yield a drier, more approachable flavor profile. If you're making your own, remember that dilution is key with a cocktail of this strength.