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The Cocktail College Podcast: The Bijou

“Cocktail College” is brought to you today by Tanqueray. I don’t know about you, listener, but I’m one of those people who needs a mobile app to track my budget. And I’m going to let you in on a little secret: I actually have a line item on mine marked “Tanqueray.” It’s true! Because I’m a gin Martini drinker, and Tanqueray is my Martini gin. I’m not ashamed to admit it — I have a Tanqueray monthly budget. But it’s not just for Martinis. No, I turn to Tanqueray for any of the gin classics because it always delivers on that classic London dry profile. You know, Tanqueray is not like a good friend. It’s like a best friend, a dependable stalwart that always delivers. Now, if you’re looking for cocktail inspiration, well, you know you’ve come to the right place. But if you’re looking for something tailored specifically for Tanqueray, you should head over to now because you know what, listener? When it comes to gin cocktails, you deserve the best.

It may sound cliché, but cocktails tend to be greater than the sum of their parts, and this episode’s drink is no exception. It’s the Bijou, a pre-Prohibition blend of Plymouth gin, sweet vermouth, green Chartreuse, and orange bitters. The spec reads like a floral, rich gin Martini, but unlike that fan favorite, the Bijou has flown under the general public’s radar. Why is that, you might ask? It’s hard to tell, but today, we’re giving this B-side banger the credit it deserves.

The word “bijou” translates to “jewel,” inspired by the dazzling colors of its components. Gin is crystal clear (like diamonds), sweet vermouth is ruby red, and Chartreuse comes equipped with its iconic emerald hue. Diamonds, rubies, and emeralds in a glass? That’s right. On this episode of “Cocktail College,” we’re breaking down 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 lowdown is Adam Fournier, beverage director of Spago Beverly Hills. Tune in for more.

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Adam Fournier’s Bougie Bijou Recipe


¼ ounce Chartreuse 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


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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Adam Fournier
Tim McKirdy

The article The Cocktail College Podcast: The Bijou appeared first on VinePair.

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