Bijou from Shake. Stir. Sip.: More Than 50 Effortless Cocktails Made in Equal Parts (page 70) by Kara Newman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Totallywired on November 10, 2018

    Alternate recipe listed on same page, Bijou, Part deux, swaps dry for the sweet vermouth but is otherwise unchanged. Inferior to the stellar original, distinguished only by a dry finish which throws off the balance and a duller colour. Big gin-powered, chartreuse flavoured front end and then it finishes like a wet martini for some reason. Still delicious but leaves you craving the original, like eating at the restaurant across the street cause the better one is full. The original is impeccable, but that doesn’t mean it can’t be messed with. I find the suggested cherry garnish superfluous and usually omit. I’ve tried the modern spec with a 2:1:1 gin ratio and it’s great for those new to chartreuse but not an improvement. I have typically made with a chambery red vermouth vs. Italian both due to the French name and intuiting that Carpano or Cocchi would overpower but the power of the gin/chartreuse mix is robust enough for whatever is open in the fridge.

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