Some seem to think the Bijou cocktail should be a layered drink, but it isn’t. The Bijou (meaning jewel in French) cocktail was reportedly invented by Harry Johnson in the 1890’s. The oldest recipe I have comes from his 1900 “New And Improved Bartenders Manual”, where the instructions clearly state “mix well with a spoon and serve.” I can understand why somebody might think the layered presentation would be more appropriate, but it was not the way this drink was originally intended to be served. In a previous episode, you saw Dale DeGroff’s take on this the Ritz Bijou.
1 ounce Beefeater gin
1 ounce Chartreuse
1 ounce sweet vermouth
1 dash orange bitters
Stir ingredients with ice.
Strain into a chilled cocktail glass.
Garnish with lemon twist and a cherry.