This surprising cocktail is essentially a Bijou, a favorite of Spirits columnist Jason Wilson's. It has a dash of Campari rather than orange bitters.
The drink works much better with less juniper-forward gin, such as Plymouth.
- 3/4 ounce gin, preferably Plymouth
- 3/4 ounce sweet vermouth
- 3/4 ounce green Chartreuse
- 1/2 teaspoon Campari
- Twist of lemon peel, for garnish
- Preserved or maraschino cherry, for garnish (see related recipe online)
Fill a mixing glass halfway with ice. Add the gin, vermouth, green Chartreuse and Campari. Stir well, then strain into a chilled cocktail (martini) glass.
Twist the lemon peel over the drink to release its essence, then drop it in, along with the cherry.
Adapted from the Oh Gosh! cocktail blog.
Tested by Michael Taylor.
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