Monday, December 1, 2014


As promised, here is my own recipe for a Bijou. I have to say that I enjoyed the on-tap version I had at the Iron Gate restaurant better than this one, but that may be because I used green Chartreuse instead of yellow. You be the judge.
  • 1 1/2 oz. gin (Old Tom or Plymouth recommended)
  • 1 oz. yellow Chartreuse
  • 1 oz. sweet vermouth
  • dash of orange bitters
  • cherry or lemon peel garnish
Combine all ingredients except bitters and garnish in a shaker with ice. Shake vigorously and strain into a chilled cocktail glass. Add bitters and garnish.

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