Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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Oct 4, 2012

Bijou Cocktail

In last week's Libation Education on Green Chartreuse, I promised all of you lushes another recipe with this "it" liqueur.  The Bijou Cocktail is a rather old recipe, created by legendary barman Harry Johnson and dating back to the 1890's. It's reminiscent of a Negroni, with equal parts gin, sweet vermouth and Green Charteuse, as opposed to Campari.  The name means jewel in French because the color of  liqueurs represents diamonds (gin), rubies (sweet vermouth) and emeralds (Green Chartreuse).  I've had the Bijou served at a couple of cocktail joints around town, and I've noticed they've played around with the measurements to appeal to a more modern palate.  It includes more gin and less of the other liqueurs so it's not so syrupy.  I actually like it both ways, depending on my mood, so I've included both recipes below.

Bijou Cocktail
  • 1 oz gin
  • 1 oz Green Chartreuse
  • 1 oz sweet vermouth
  • Dash of orange bitters
  • Lemon peel, for garnish
  • 2 oz gin
  • 1/2 oz Green Chartreuse
  • 1/2 oz sweet vermouth
  • Dash of orange bitters
  • Lemon peel, for garnish
- Combine all ingredients in a mixing glass with ice.
- Stir and strain into a chilled coupe glass.
- Garnish with the lemon peel.