Stirred · Coupe
Bijou
GarnishLemon peel and cherry
Classic (Harry Johnson's Bartenders' Manual, 1900)
Bijou
Method · Stirred
Stir with ice until well chilled. Strain into a chilled coupe.
- Glass
- Coupe
- Ice
- Up
- Garnish
- Lemon peel and cherry
What goes in it
- 1 ozGin
- 1 ozSweet vermouth
Bottle · Sweet Vermouth
- 1 ozGreen Chartreuse
Bottle · Green Chartreuse
- 1 dashOrange bitters
Bottle · Orange Bitters
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