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Bijou drink12/18/2023 ![]() ![]() The Bijou sits on an edge, and you need to decide which way you’d like to lean. Gin: Plymouth Gin is called for by name in the original recipe, but I thought Plymouth, at 41.2 percent, was a little soft for this. So while the below recommendations are my favorite from the handful of brands of gin and vermouth that I tried, each new combination will react in its own way, and will be worth exploring. The problem with the Bijou, though, is that all three ingredients are botanical and complex, and interact with each other in unpredictable ways. It’s hard to get already and now it’s going to be harder?īrands in General: Even accounting for personal taste, I generally feel comfortable recommending one or two brands of a spirit or vermouth for a given cocktail. It’s strictly necessary for drinks like the Bijou and the Last Word. So when the Carthusian monks-the order of silent French monks who make Chartreuse, coaxing dark herbal magic from 130 ingredients according to a secret recipe since like 1760-sent a letter to the world on January 16, informing us that they’re going to start making less of it, it was cause for some alarm. ![]() Even so, pretty much everyone thinks of the Bijou as a Green Chartreuse drink. Most modern recipes mess with this, however-Chartreuse is 55 percent alcohol to Campari’s 24 percent and is intense on a whole other order of magnitude, so almost everyone reduces the quantity of Chartreuse to let the other ingredients speak. ![]() It’s first published in the third edition of the New & Improved Bartender’s Manual by the hilariously named Harry Johnson, and the original specs, just like a Negroni, call for equal amounts of gin, vermouth and liqueur. Gin and sweet vermouth go together extremely well, as we see in the Hanky Panky and the Don’t Give Up the Ship, but the Bijou is nothing so much as a Negroni but with Campari’s bright orange bitterness replaced with the herbal tsunami that is Green Chartreuse. It’s the Green Chartreuse that gives the Bijou its beauty, its seductive complexity. Taste Test: This Bourbon’s Transatlantic Aging Sounds Like a Gimmick, but It Sure Is Good How This Argentine Chef Built a Following on the Beef His Family RaisesĬhina’s Wine Has Gotten Really, Really Good ![]()
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