Blog: The Cocktail Spirit

The Bijou Cocktail, two ways

Posted on February 15, 2009 by Robert Hess

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Comments
gaz regan 17 Feb 2009
1:55 am

Nice one, Robert.  I’ve never been too familiar with this drink, and it looks like it’s right up my alley, especially if I tinkered with the ratios in the original.

Any chance of an RSS feed for this blog?

blair frodelius 17 Feb 2009
3:48 am

Harry’s ABC references the creator of the original Bijou as good old “Harry Johnson, New Orleans”  Since Harry brags about beating “five of the most popular and scientific bartenders” during his time in New Orleans, this might place the Bijou’s date of origin circa 1869.

gaz regan 17 Feb 2009
4:35 am

And the drink is included in Johnson’s 1900 book.  I looked it up this morning.
Bijou Cocktail
(Use a large bar glass)
3/4 glass filled with shaved ice;
1/3 wine glass chartreuse (green);
1/3 wine glass vermouth (Italian);
1/3 wine glass Plymouth gin;
1 dash or orange bitters.
Mix well with a spoon, strain into a cocktail glass; add a cherry or a medium-size olive, squeeze a piece of lemon peel on top and serve.

xian 17 Feb 2009
4:35 am

Robert, the Bijou is my favorite cocktail ever since reading about it in Jason Wilson’s spirits column in the Washington Post.  I tried the Ritz Bijou last week but it didn’t have the flavor of the original for me.

SiMcGoram 17 Feb 2009
12:25 pm

A delicious drink indeed! I’ve even got bottle of the lovely aged Chartreuse (VEP) to give it a whirl tonight! Just need to get hold of some Regans’ ...

An RSS feed would be superb!

Seamus Holman 17 Feb 2009
9:29 pm

RSS feeds for blogs (be sure to get both SSN and The Cocktail Spirit) now available in the sidebar and via auto discovery.

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