![]() ![]() Garnish with a lemon peel or a maraschino cherry, or do as listed in Johnson’s original recipe and use both. The best and most modern variation is printed here, which takes the original recipe, and doubles the ratio of Gin to sweetener. Curiously, the version listed in the 1937 Waldorf Astoria Barbook calls for only Sweet Vermouth, Grand Marnier, and orange bitters, which sounds even sweeter, and kind of gross. Add the rhum agricole, London dry gin, Dolin blanc vermouth, chamomile tea syrup, salt and orange bitters into the glass with 1 large ice cube, and stir until chilled. If that sounds too sweet, that’s because it is. Rinse a rocks glass with absinthe, then discard the excess. The original recipe in The Bartenders Manual calls for equal parts gin, vermouth, and Chartreuse. Harry’s old compendium is full of curious drinks-some tastier sounding than others-but the Bijou is a good one, and a great way to enjoy Chartreuse in a simple, spirit-forward manner.īijou means “Jewel” in french, named for the stone’s beautiful color and consistency. The Bijou found its way into the 1900 edition, twelve years removed from its predecessor, so the drink likely rose to prominence, or at least to Johnson’s attention, during that time frame. LUNARS bouquet of night-blooming flowers and peppery spices creates alluring headwinds that elevate this cocktail to rarefied company. The first known edition does have “new and improved” in the title, but it wouldn’t be out of character for him to make that part up. Unfortunately, that fabled edition has never been found. Johnson, a famous braggart, claims to have printed the first edition in 1860, making his cocktail book the first ever published in the United States. ![]() It contains old timey gems such as the White Plush, which has no measurements and instructs the bartender to pour milk into a customer's glass of whiskey. This cocktail by bartender and distiller Allen Katz gets its ruby glow from hibiscus syrup, which is joined in the shaker by pisco, grapefruit juice, and yellow Chartreuse to produce a richly, botanically flavored drink as delicious as it is beautiful. It first appeared in Harry Johnsons Bartenders Manual, a cocktail book nearly as old as the idea of cocktail books.
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