Bijou Cocktail Alternatives Why settle for one garnish? We garnished this Bijou cocktail with both lemon peel and a maraschino cherry. Lemon peel doubles as both a garnish and flavor enhancer if you use it to express the glass like we did here.īuy a jar of Luxardo maraschino cherries after you discover why we love Luxardo maraschino cherries and consider them to be worth every penny. But first, express your glass by rubbing the lemon peel around its rim. The last step is to garnish the cocktail with lemon peel and a maraschino cherry. Our excitement built as we stirred this Bijou cocktail. The little bottle of orange bitters provides the Bijou cocktail’s zippy touch.Īdd a good amount of ice and stir the four liquors with a bar spoon until they’re combined and chilled. We like to us Angostura orange bitters but any brand will suffice. The next step is to add a dash of orange bitters. We used our Boston shaker in lieu of a mixing glass but you can use a vessel of your choice. We recommend pouring the liquids directly into a mixing glass as you measure each. Pouring an ounce of liquor is easy to do with a Japanese jigger.īuy a Japanese jigger if you don’t have a jigger or want an inexpensive upgrade. We like to use a Japanese jigger to ensure accurate measurements and make clean pours. The first step is to measure the green Chartreuse, dry gin and sweet vermouth. Plus, you can improvise in a pinch if you don’t already own them.ĭiscover 10 essential bar tools for home mixologists. How To Craft a Bijou Cocktail Once you craft your first Bijou cocktail, you’ll likely add the recipe to your mixology repertoire.ĭon’t worry if you don’t have any or all of these tools. With an aromatic blend of orange extracts and spices, these bitters smell delightful while adding a pleasant kick thanks to the 28% ABV. We bought a bottle of Angostura orange bitters specifically to craft this cocktail recipe and we’re glad we did. Orange Bitters Adding orange bitters gives the Bijou cocktail a pithy zing. Carthusian monks created the first batch batch in 1737 and the recipe, featuring a blend of 130 herbs and plants, remains a secret to this day. Produced in the town of Voiron, France, the verdant liqueur is a potent potable with a 55% ABV. Thanks to its unique flavors, it’s also a savior for motivated mixologists looking to craft their next great drink. With its green hue and herbaceous flavors, the liqueur is a challenge due to its availability and price. Green Chartreuse isn’t a fixture in most liquor cabinets but maybe it should be. This bottle of Chartreuse is the only green liqueur in our liquor cabinet.
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