Bijou Cocktail
- Course: Beverage
- Features: Fast
Summary:
This is another turn-of-the-20th-century relative of the martini family, and it's a cocktail that real martini drinkers will enjoy. The Chartreuse harkens to a time when bartenders were adept at mixing Continental liqueurs with their gin.
This recipe exists in all the great 20th-century cocktail books, from Harry Johnson's "Bartender's Manual" (1900) to Patrick Gavin Duffy's "Official Mixer's Manual" (1934) to Crosby Gaige's "Standard Cocktail Guide" (1944). Always be sure to use green Chartreuse in this recipe.
1 serving
Ingredients:
- Ice
- 1 ounce green Chartreuse
- 1 ounce gin, preferably Plymouth
- 1 ounce sweet vermouth, preferably Martini & Rossi
- Dash orange bitters
- Maraschino cherry, for garnish
- Twist of lemon peel, for garnish
Directions:
Fill a mixing glass two-thirds full of ice. Add the green Chartreuse, gin, sweet vermouth and orange bitters; stir vigorously. Strain into a martini glass and garnish with a maraschino cherry and a lemon twist.
Recipe Source:
Adapted from "Imbibe!" by David Wondrich (Perigee Trade, 2007).
E-mail the Food Section with recipe questions.
(Bill O'Leary)
