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The Bijou is a beverage that transcends time, encapsulating sophistication and flavor in every exquisite sip. This revered concoction, born over a century ago, isn’t just a drink; it’s a legacy—a harmonious blend of elegance and taste that remains an icon among cocktails.

boozy refreshing bijou gin cocktail with chartreuse

What sets the Bijou apart is its multifaceted allure. Named for the trio of jewels it embodies—diamond, ruby, and emerald—this cocktail isn’t just a drink; it’s a visual spectacle. Its hues mirror the brilliance of precious gems, inviting admiration before the first sip even touches your lips.

It effortlessly transitions from sophisticated soirées to laid-back gatherings, its versatility matching its elegance. Whether you’re a seasoned aficionado navigating the realm of mixology or an eager novice exploring the world of cocktails, the Bijou beckons with an allure that’s both intriguing and irresistible.


The Bijou Cocktail has a long and fascinating history that dates back to the 19th century. The cocktail was first mentioned in Harry Johnson’s Bartender’s Manual, which was published in 1900. Johnson was a well-known bartender of his time and is credited with popularizing the Bijou Cocktail.

During the Prohibition era, the Bijou Cocktail disappeared from the cocktail scene. However, it was rediscovered by Dale DeGroff, also known as the “King of Cocktails,” in the 1980s. DeGroff stumbled upon the recipe in Johnson’s book and brought it back to life.

The original Bijou Cocktail recipe featured gin, sweet vermouth, and Grand Marnier. However, over time, the recipe has evolved, and a modern version of the cocktail now includes green Chartreuse, which gives it a unique and complex flavor.

See also  Chartreuse Substitutes

How to Make It

boozy refreshing bijou gin cocktail with chartreuse


Yield: 1
Prep Time: 3 minutes
Total Time: 3 minutes

Making a Bijou cocktail is a simple process that requires a few ingredients and some basic bar tools.

Here is a step-by-step guide to help you make your own Bijou cocktail at home.


  • 1 1/2 oz gin (preferably Plymouth gin)
  • 1 oz sweet vermouth
  • ¾ oz green Chartreuse
  • 2 dashes orange bitters
  • Maraschino cherry garnish


  1. Fill a mixing glass with ice.
  2. Add gin, sweet vermouth, green Chartreuse, and 2 dashes of orange bitters to the mixing glass.
  3. Stir the ingredients in the mixing glass for about 30 seconds to combine them thoroughly. This will also chill the mixture and dilute it slightly.
  4. Strain the mixture into a chilled coupe or martini glass.
  5. Garnish with a cherry or a lemon twist, if desired.

Did you make this recipe?

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The Bijou Cocktail is a classic pre-prohibition cocktail that has been adapted over the years to create a variety of different variations. Here are a few examples of variations that you can try:

Negroni Bijou

This variation of the Bijou Cocktail is made by substituting the gin in the original recipe with equal parts gin and Campari. This creates a drink that is similar to a Negroni but with the added complexity of the Chartreuse and orange bitters.

Last Word Bijou

This variation of the Bijou Cocktail is made by substituting the gin in the original recipe with equal parts gin, green Chartreuse, Luxardo maraschino liqueur, and fresh lime juice. This creates a drink that is similar to a Last Word, but with the added sweetness of the sweet vermouth.

See also  Raspberry Honey Espresso Martini

Martinez Bijou

This variation of the Bijou Cocktail is made by substituting the gin in the original recipe with equal parts gin and sweet vermouth, and adding a dash of orange bitters and a splash of Grand Marnier. This creates a drink that is similar to a Martinez, but with the added complexity of the Chartreuse.

Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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