![]() ![]() Then they should briskly pick the glass up and slam it down (obviously not so hard as to break the glass), then gulp the drink down. ![]() Her version relies on navy-strength gin and the expected green Chartreuse, but switches out sweet vermouth in favor of Italian bianco and extra-dry vermouths in equal measure. The drinker should hold and cover the top of the glass with the palm of their hand so as to grip it firmly and seal the contents inside. When developing the French-focused bar program at Le Rock, Bossy attempted to make the 1890s classic Bijoupreviously not a favorite of hersinto a drink she loved. Ingredients 1 1/4 ounces vodka 1 ounce Calvados 1 1/4 ounces Granny Smith apple juice 1/4 ounce lemon juice, freshly squeezed 1/4 ounce simple syrup Garnish: brandied cherry Garnish: Granny Smith apple slices Steps Add crushed ice into a cocktail glass and set aside to chill. The recipe we have here, though, hews closer to the original as seen in Johnson’s book, and in the Savoy Cocktail Book from 1930: it’s equal parts save for a slight dialling back of the Chartreuse. How to make: POUR tequila into glass and then carefully LAYER with champagne. Meier’s spec omits the Chartreuse completely, switching in curaçao instead, and swaps out the sweet vermouth for dry. Legendary New York bartender Dale DeGroff revived the Bijou cocktail for the cocktail renaissance, and in his hands the recipe took a turn towards the dry side: he bumped up the gin to 1.5 parts to half a part each of sweet vermouth and Green Chartreuse, to cater to the modern day palate.Īnd in DeGroff’s The Essential Cocktail, he lists a recipe for the bijou from the Ritz in Paris, from Frank Meier’s The Artistry of Mixing Drinks. You’ll find the drink in Harry Johnson’s Bartenders Manual from 1900, and it was popular enough that it found its way into Frank Newman’s French language book, American Bar a few years later in 1904 - albeit with a few alterations: Newman’s recipe calls for four dashes each of Green Chartreuse, orange bitters, and curaçao, two drops of grenadine, and a liqueur glass each of sweet vermouth and sloe gin. And it’s a drink that has had more than a few formulations over the years. ![]()
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