盎司 毫升
玻璃: Cocktail





结合成分 在装满冰块的混合玻璃杯中搅拌,直到饮料充分冷却。 将饮料滤入冰镇的 Cocktail 玻璃杯中。


A bijou is a mixed alcoholic drink composed of gin, vermouth, and chartreuse. This cocktail was invented by Harry Johnson, "the father of professional bartending", who called it bijou because it combined the colors of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald. An original-style bijou is made stirred with ice as Johnson's 1900 New and Improved Bartender Manual states "mix well with a spoon and serve." This recipe is also one of the oldest in the manual, dating back to the 1890s.

The bijou was popular for several decades. Unlike the Manhattan and the Martini, however, the bijou disappeared after Prohibition. It was rediscovered by "the King of Cocktails" Dale DeGroff in the 1980s, when he stumbled upon the recipe in Johnson's book. While the original cocktail had equal parts of the three ingredients, DeGroff tripled the ratio of gin to vermouth and chartreuse to soften the taste profile. Eventually, his recipe became the standard.


Bijou 起源故事

首次出现在 New and Improved Bartender Manual 经过 Harry Johnson

类似于 Bijou 的鸡尾酒

0 人尝试过这个食谱


卡路里 总脂肪 碳水化合物 糖类 蛋白质
琴酒 77.3 0 1.1 0 0 0
Green Chartreuse ? ? ? ? ? ?
甜苦艾酒 47.0 0 2.7 4.0 2.3 0.1
Orange Bitters ? ? ? ? ? ?
全部的 124.3 0 3.8 4.0 2.3 0.1

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