About the Bijou Cocktail

The Bijou is a richly colored, spirit-forward cocktail that first appeared in the late 19th century.

Its name means “jewel” in French, a nod to both its elegant presentation and the vibrant colors of its ingredients — gin (representing diamond), green Chartreuse (emerald), and sweet vermouth (ruby).

Credited to bartender Harry Johnson, who included it in his 1900 Bartenders’ Manual, the Bijou enjoyed popularity during the Golden Age of cocktails before fading into obscurity for much of the 20th century.

Its recent revival in the craft cocktail movement has brought it back into the spotlight as a sophisticated choice for gin lovers.

Why the Bijou Stands Out

The Bijou cocktail recipe is bold, herbal, and complex.

Gin provides a crisp, juniper-forward backbone, green Chartreuse adds intense herbal depth, and sweet vermouth brings rich, wine-like sweetness.

A dash of orange bitters ties everything together, softening the sharper edges and creating a balanced, lingering finish.

It’s a drink for those who appreciate the layered, nuanced flavors of classic spirit-forward cocktails like the Negroni or Martinez.

Variations and Pairing Ideas

To make the Bijou your own, you can:

• Use yellow Chartreuse for a softer, sweeter herbal note

• Swap sweet vermouth for Punt e Mes for added bitterness

• Add a lemon twist garnish to brighten the aromatics

• Serve it over a large ice cube in an old fashioned glass for a slower-sipping style

Food pairings lean toward rich and savory dishes — think charcuterie boards, pâté, mushroom pâtés, or aged cheeses.

Why the Bijou Endures

The Bijou remains a favorite among classic cocktail enthusiasts because it offers a perfect marriage of three distinct, flavorful ingredients. Its gemstone-inspired composition is as beautiful to look at as it is satisfying to sip.

It’s proof that some of the best cocktails are timeless treasures worth rediscovering.