The Bijou - a vintage cocktail to try!

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Today we're making the vintage cocktail, Bijou! Definitely one to try if you haven't already! "Bijou" is French for "jewel," and three gemstones are represented in this drink: gin being a diamond, Green Chartreuse an emerald, and sweet vermouth a ruby. Dating back to 1900, the original recipe was all equal parts - a ratio I've found a bit heavy on the Chartreuse. However, the recipe also suggests an olive for a garnish. Which is something I haven't tried yet. So in today's video, I'll make one with the salty olive to see how that offsets the sweeter Chartreuse, but also show you the ratios I've come to love in this classic! Cheers!

As always, grab the bottles I use most from Curiada! 👉 https://bit.ly/bottlesbottles

Video/editing/illustrations by Azusa Inaba 🎥 🎨
Check us out on Patreon:   / anderserickson  

TIME STAMPS
Intro: 0:00
The History: 1:32
The Booze: 3:29
Original Recipe: 4:07
Dr. Squatch: 5:47
My Ratios: 7:01
Sips & Sign Off : 7:56

THE BIJOU RECIPE 7:01
1.25 oz. (37.5 ml) Plymouth Gin
3/4 oz. (22.5 ml) Cocchi Vermouth di Torino
1/4 oz. (7.5 ml) Green Chartreuse
1 dash Regan's Orange Bitters No. 6
Expressed lemon oil
Cocktail cherry for garnish

THE TOOLS
The dasher bottles (set of 3): https://amzn.to/3iKjbNE
My workhorse double jigger: https://amzn.to/3lmmKrK
My favorite mixing glass: https://amzn.to/46KrrTX
Bar spoon: https://amzn.to/3wkkDhg
Julep strainer: https://amzn.to/3mymEyA
Y Peeler: https://amzn.to/36tNxOo
Rubber bar mat (6"x12"): https://amzn.to/3h2IJER

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Anders Erickson
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