Bijou Cocktail 1.000

Bill O'Leary

Nov 28, 2007

This is another turn-of-the-20th-century relative of the martini family, and it's a cocktail that real martini drinkers will enjoy. The Chartreuse harkens to a time when bartenders were adept at mixing Continental liqueurs with their gin.

This recipe exists in all the great 20th-century cocktail books, from Harry Johnson's "Bartender's Manual" (1900) to Patrick Gavin Duffy's "Official Mixer's Manual" (1934) to Crosby Gaige's "Standard Cocktail Guide" (1944). Always be sure to use green Chartreuse in this recipe.


Servings: 1
Ingredients
  • Ice
  • 1 ounce green Chartreuse
  • 1 ounce gin, preferably Plymouth
  • 1 ounce sweet vermouth, preferably Martini & Rossi
  • Dash orange bitters
  • Maraschino cherry, for garnish
  • Twist of lemon peel, for garnish

Directions

Fill a mixing glass two-thirds full of ice. Add the green Chartreuse, gin, sweet vermouth and orange bitters; stir vigorously. Strain into a martini glass and garnish with a maraschino cherry and a lemon twist.

Rate it

Recipe Source

Adapted from "Imbibe!" by David Wondrich (Perigee Trade, 2007).

Tested by Michael Taylor.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.