Sunday, August 16, 2015

Bijou (Revisited)

I last made a Bijou (one of the "Opera" family of drinks) with Ransom gin. I felt it was missing something, and that was the vermouth. The first time I tried a Bijou was at Iron Gate in D.C. where they served it on tap made with Bols Genever and Dolin sweet vermouth. I have been trying to recreate the flavor ever since with little success.

This time I've done it! Blue Coat Barrel Reserve gin is aged like Ransom without the funkiness of their single malted barley (which I love in a Martinez but doesn't fit this drink.) Carpano Antica makes for a richer bitterness than my Martini & Rossi did. There really isn't a better pairing of these strong herbal spirits than a Bijou!

  • 1 1/2 oz. gin (Bluecoat Barrel Reserve used)
  • 1 oz. green Chartreuse
  • 1 oz. sweet vermouth (Carpano Antica used)
  • lemon peel
  • Maraschino cherry
Combine all ingredients except fruit in a shaker with ice, but stir until chilled. Strain into a chilled cocktail glass and garnish with fruit.

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