Skip to main content

Bijou Cocktail #OurFamilyTable

By

Today the #OurFamilyTable is sharing Sensational Summer Cocktail recipes! Christie of A Kitchen Hoor's Adventures encouraged the bloggers: "It's not only grilling season, but summer cocktail season! Think margaritas, daiquiris, and all those frozen, whipped, refreshing, or just plain makes you think of summer cocktails (or mocktails)."


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

 Bijou Cocktail

I read about this classic cocktail from the late 19th century: the Bijou. And I was immediately intrigued because it has gin at its base with the alluring addition of Chartreuse and vermouth. I learned that it's called bijou which is French for 'jewel' because gin is the color of a diamond; Chartreuse is emerald; and sweet vermouth is ruby. It's a blinged out cocktail. Fantastic!


I tested this with a few other concoctions that used Chartreuse. But this one was the I liked the most. Jake preferred the cocktail I made that was whiskey based.

Ingredients makes 2
  • 3 ounces gin
  • 1 1⁄2 ounce Chartreuse
  • 1 1⁄2 ounce sweet vermouth
  • 3 to 4 dashes bitters (I used a locally made citrus bitters)
  • organic orange peel for garnish
  • Also needed: ice, cocktail shaker, strainer

Procedure
Combine all ingredients with ice in a cocktail shaker. Shake the mixture thoroughly, then strain into a glass. Garnish with an orange twist. Serve immediately.
Labels:

Comments

  1. Cindy KerschnerJune 9, 2019 at 6:26 AM

    I never heard of Chartreuse what does it taste like?

    ReplyDelete
  2. KarenJune 9, 2019 at 9:17 AM

    I have all of the ingredients! I need to try this asap.

    ReplyDelete
  3. A Day in the Life on the FarmJune 9, 2019 at 3:35 PM

    Cheers Cam. I'll probably swap out the gin for vodka.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more