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The Bijou
Season 1 Episode 127
Diamonds, rubies, and emeralds in a glass? That's right, it's The Bijou — a one-stop shop for those seeking boozy, stirred, "up" cocktails, and another use for that bottle of Green Chartreuse you spent so long hunting down. Here to give us the virtual low-down is Adam Fournier, beverage director of Spago Beverly Hills. Listen on, or read below, to learn Adam's top tips and experience his very own "Bougie Bijou" recipe — and don't forget to like, review, and subscribe!
Adam Fournier's Bougie Bijou Recipe
Ingredients
- ¼ ounce Charteuse Elixir Vegetal
- ½ ounce Chartreuse VEP Green
- ¾ ounce Cocchi di Torino sweet vermouth
- 1 ½ ounces Navy Strength Gin, such as Plymouth
- Angostura Orange Bitters
- Garnish: Kirschwasser-soaked cherries
Directions
- Add all liquid ingredients to a mixing glass and stir until chilled.
- Strain into a freezer-chilled vintage glass, such as a coupe.
- Garnish with a Kirschwasser-soaked cherry.
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Published on 1 year, 9 months ago