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Bijou
GinMediumCocktail glass

Cocktail guide

Bijou

Bijou combines Orange Bitters, Green Chartreuse, Gin, Sweet Vermouth in a cocktail served in a cocktail glass. It is a strong fit for date night and feels right at home in a well-stocked cocktail rotation.

Taste profile

Balanced, light, soft, and balanced.

Best for

Best for date night.

Quick fact

A bijou is a mixed alcoholic drink composed of gin, vermouth, and Chartreuse. This cocktail was invented by Harry Johnson, "the father of professional bartending", who called it bijou because it combined the colors of three jewels: gin for diamond, vermouth for ruby, and Chartreuse for emerald. An original-style bijou is made stirred with ice as Johnson's 1900 New and Improved Bartender Manual states "mix well with a spoon and serve." This recipe is also one of the oldest in the manual, dating back to the 1890s.

4.2 from 5 ratings

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How to make it

Build it step by step.

1 steps

Stir in mixing glass with ice and strain

Method

Stirred

Finish

Usually finished with Orange Bitters.

Taste map

Strength

Balanced

Sweetness

Light

Sourness

Soft

Bitterness

Balanced

Read: Bijou is a medium alcoholic cocktail for date night with Orange Bitters, Green Chartreuse, Gin.

Texture and serve cues

Has citrus
-Has bubbles
-Creamy texture
-Frozen style

Best for

Best for date night.

Glassware

Cocktail glass

More to know before you make it

A fuller read on the drink.

Flavor read

Expect a balanced profile with support from Orange Bitters, Green Chartreuse, Gin.

Best pairing

Easy to serve with snacks, small plates, and casual sharing food.

Serving style

Serve in a cocktail glass and aim for a medium prep that still feels polished in the glass.

Where it fits

Bijou sits comfortably in the gin cocktail tradition, with an approachable style for home bartenders.

Background

Why this cocktail keeps showing up.

A bijou is a mixed alcoholic drink composed of gin, vermouth, and Chartreuse. This cocktail was invented by Harry Johnson, "the father of professional bartending", who called it bijou because it combined the colors of three jewels: gin for diamond, vermouth for ruby, and Chartreuse for emerald. An original-style bijou is made stirred with ice as Johnson's 1900 New and Improved Bartender Manual states "mix well with a spoon and serve." This recipe is also one of the oldest in the manual, dating back to the 1890s.

Reference cards

Base spirit

Gin

Category

Cocktail

Alcohol

Alcoholic

Glass

Cocktail glass

Method

Stirred

Garnish

Usually finished with Orange Bitters.

Updated

March 11, 2026

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