New York City, 1880s

They say this drink is named for three beautiful jewels (“bijous” in French): diamond (gin), ruby (vermouth), and emerald (Chartreuse). Of course, “Bijou” was also a popular name for Broadway theatres, and this makes more sense to me: if The Last Word is the refined-but-eccentric type who comes in late for the show wearing tennis whites, the Bijou is his weird cousin who lives in the weed-choked field behind the theatre. Many contemporary versions of this recipe tame down the vermouth and Chartreuse, but the first-documented instance (in Harry Johnson’s 1882 “Bartender’s Manual”) specified equal parts, like a proto-Negroni. Yes, a whole ounce of 110-proof, ass-kicking green Charteuse: the intensely herbal liqueur made by French Carthusian monks since the mid-18th century. Legend says it contains 130 different botanicals and each half of the secret recipe is known by only two monks at a time, who’ve taken a vow of silence. And not just about the liqueur. So goes the legend, anyway. A great drink is made even better by a great story – and drinks tend to lead to stories, you know.

Odds are, because of the date, this would’ve originally been made with Old Tom gin. But if you don’t mind an extra herbal kick, try it with a London Dry gin. Either style works great here.


Hardware: Mixing glass, Jigger, Barspoon
Ice: Ice cubes
Glassware: Cocktail glass
Spirits: Old Tom gin (recommended: Hayman’s) or London Dry gin (recommended: Beefeater, Tanqueray)
Mixers & Liqueurs: Italian vermouth (recommended: Carpano Antica, Noilly Prat), green Chartreuse
Juices, Accents, & Garnishes: Orange bitters (recommended: Regan’s Orange Bitters #6)


Chill a cocktail glass in the freezer at least ten minutes.

In a mixing glass about a third-full with ice cubes, add:

1 oz Old Tom gin or London Dry gin
1 oz Italian vermouth
1 oz green Chartreuse
dash orange bitters 

Stir well to blend and chill, then strain into the chilled glass. No garnish.

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