Evidently this recipe is a more modern-day friendly version of a cocktail first recorded in 1900 in Harry Johnson's Bartender's Manual , which called for equal parts of the spirits - certainly would have made this a more herb-forward drink. But the proportions I used produced a smooth, flavorful and enjoyable cocktail with that special something that green chartreuse always brings to the party. And I also saw recipes which further muted the herbaceous nature of the cocktail by substituting dry vermouth for sweet - being that I was making this cocktail for Suz as well (not a fan of sweet vermouth), I followed that path, which I thought still produced a well balanced cocktail. My choice of gin was Plymouth since its milder flavor helped bring out the remaining herbal tastes in the other spirits.
The Bijou
3 oz gin
1 oz green chartreuse
1 oz dry vermouth
dash of orange bitters
Stir in a mixing glass with ice and strain into a chilled cocktail glass.
3 oz gin
1 oz green chartreuse
1 oz dry vermouth
dash of orange bitters
Stir in a mixing glass with ice and strain into a chilled cocktail glass.
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