The Bijou first appeared in C.F Lawor’s 1895 book “the Mixicologist made with gin, sweet vermouth and Grand Marnier, not to be confused with the more popular made with gin, sweet vermouth and Green Chartreuse Bijou who appeared in Harry Johnson’s 1900 Bartender’s Manual.
That edition featured a different Bijou, one that used the more common Grand Marnier in place of the Chartreuse, but was otherwise identical to Johnson’s formula.
The Hometender team choose the Lawor’s version easier to drink, a bit less complex and less herbal than the chartreuse recepe, but a cocktail more smooth and fruity.

Ingredients

London Dry Gin, Sweet Vermouth, Grand Marnier (35.6 Vol.)

Taste

Medium dry with honeyed richness. Gin based with note of orange zesty freshness and sweet vermouth adding deep herbal complexity.

Serve

Stir with ice in a mixing glass, strain into a cocktail glass, garnish with an orange zest or dry orange.

When?

A great after-dinner cocktail. You can enjoy it also on-the-rocks.