Bijou

The Bijou cocktail is one of the elegant cocktails that emerged during the golden age of America's classic bar culture in the late 19th century. The recipe is thought to have been first published by the famous bartender and author Harry Johnson. The recipe in Johnson's bar book published in 1900 reflects the sophisticated cocktail mentality of the time.

"Bijou" means jewel in French and the name of the cocktail is inspired by the colors of the three main spirits used. Gin is considered a diamond, sweet vermouth a ruby and green chartreuse an emerald. Bijou is therefore the glass equivalent of a jewelry collection.