The Mixicologist’s Bijou recipe

The Bijou cocktail tends to take on different ingredients depending on the recipe book it appears in; it appears in Harry Johnson’s Bartenders Manual as Plymouth gin, sweet vermouth, and Green Chartreuse; Frank Newman’s French language book, American Bar, specifies four dashes each of Green Chartreuse, orange bitters, and curaçao, two drops of grenadine, and a liqueur glass each of sweet vermouth and sloe gin.

In The Mixicologist it’s a simpler affair, with Lawlor specifying equal parts of Plymouth gin, vermouth (we assume he means sweet, of course) and Grand Marnier, to make what he writes is “a delicious drink.”


  • 30 ml sweet vermouth
  • 30 ml Grand Marnier
  • 30 ml Abel Gin Essece
  1. Stir with ice and strain into a chilled coupe.