![]() The difference is that the Bobby Burns skips the absinthe and bitters, pouring 1/2 ounce Benedictine instead. It is typically mixed with a Highland single malt scotch and uses the same proportions of whiskey and sweet vermouth. A garnish such as a Luxardo maraschino cherry is fine, but it doesn’t break or make the drink. The Bobby Burns cocktail is a classic twist on the Robert Burns. Transfer the blended and chilled drink to your cocktail glass, take a lemon peel and twist to get those oils and aromatics in there, and serve it right away. The Bijou cocktail is an impressive classic cocktail Its name evokes glittering jewels: gin for diamond, vermouth for ruby and Chartreuse for emerald. For this piece, we made both versions of the cocktail and depending on what you’re going for, either approach works.Ĭombine the gin (a London dry is preferred), vermouth, Chartreuse, and the bitters dash in a mixing glass with ice, stirring for 15-30 seconds. We’re going to present that as the recipe, but if you like it bold simply go for equal portions. While DeGroff’s version, now commonly used in most bars, certainly makes it a more approachable cocktail, especially for the chartreuse novice, those of us who love the French liqueur might appreciation the version we put together. The original Bijou cocktail recipe called for equal parts of gin, sweet vermouth and Chartreuse, but many bartenders have dialed back the proportion of sweet vermouth and Chartreuse a bit. ![]() The drink fell out of favor after the 13-year period of Prohibition in the United States, only to be forgotten despite being close cousins to the enduring Martini and Manhattan cocktails, as many have noted before.ĭale DeGroff, who probably knows more about cocktails than anyone, discovered the recipe in Johnson’s book in the 1980s but softened its boozy approach by toning down the green chartreuse and sweet vermouth and bringing the gin forward. Basing the drink’s concept on the French word “bijoux” for jewelry, the cocktail’s gin represents diamond, the sweet vermouth stands in for ruby, and the green chartreuse for emerald.īack in Johnson’s day, the cocktails were big and boozy, and his recipe called for equal parts of the drink to be stirred over ice and served up. Harry Johnson, known as the “father of professional bartending,” introduced the Bijou in his book, New and Improved Bartender Manual, first published in 1900.
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