The Bijou - a vintage cocktail to try!

@anders erickson, love your videos, however only one thing I thought was missing. Do you do anything special to make your juices? ie lime juice. I did see that when you made fresh pineapple juice it was blended and strained. I have seen others make "super juices" using powdered acid. Wanted to get your take, otherwise im still just squeezing fruit!

Hey Anders, I do love your content! I would love to see you try my favorite Vodka. Ita a
japanese one called "HAKU VODKA" i am intrested how you like it and maybe you could do some japanese Cocktails.
greetings from germany peace out ;D

Ha! Gotta try the olive version too now 😃Cheers Anders!

I’d love to see a spritz video! Aperol, Campari, limoncello, their most be so many other aperitif that’d go well in a spritz…

You are so entertaining!!! 🍹😀

Anders - I found this great gastropub called Matisse in Chicago (I live in NW suburbs) and they have amazing Chartreuse cocktails. I did ask them about how are they finding Chartreuse and they told me about a substitute they have been using. It is Genepy le Chamois. Not sure if you have tried it.

Bijou in Chinese would translate to beer.Haha cheers!

I am not a gin person but I would definitely try this drink! Maybe I'll check my local Binny's to see if they have any chartreuse. I wish I could come to your bar and try it the next time I'm in Chicago! Love these videos.

Another great video Andres!! I tried your version of the Bijou against a white Negroni- only substituting the Suze with green Chartreuse - I’ll call it the Whiter Negroni- 1.5 London dry gin - 1 - dry vermouth and .5 green chartreuse. Lemon peel for both. That whiter Negroni being less sweet a winner winner.

Hi Anders
I got to wonder a bit about making cocktails that includes a "spray of Absinth".
Where I live, Absinth cost a Lot of money, so I have not invested in a bottle yet.
My question is: is there a real difference in spraying a Glass and serve the cocktail or could I just add the Absinth in the shaker and serve that?
Best regards to my no 1 barschool

Rasmus Christoffersen
Denmark (Kingdom of)

Did you ever layer it?

Great Anders,
Me too happen to have a half a bottle of Green Chartreuse that’s not very frequently come at use. You gave me one more reason, the Anders version, since I’m also carefully with this liquid. Translating your receipts, to what ever measure, you have proportion 5-3-1. I go with that.

Could you maybe show how you make drink pornstar ?

I make it almost the same way you do but a 1/2 oz of chartreuse.

At this ratio the drink tastes a lot like the Hanky Panky … which isn’t a bad thing!

News to me. Will try 😃

Anither fun and interedting video! I've been on something of a classic cocktail binge lately. This sounds like another one I need to try. I've got everything I need for this one except the Chartreuse so I'll have to see if I can find some today. 😁

WOW this is a tasty drink!! Definitely going into the heavy rotation.

I did see at a liquor store last week "limit 1 bottle per customer" on chartreuse

I have a lovely generous friend who bought me some for my 30th birthday recently so I was all set but I did notice that

Green Chartreuse isnt hard to find in North Jersey

Wow you really just walked pass the opportunity to say "shortreuse" for shortage of chartreuse? You would make a terrible dad

So…there shortage might have to do with Baltimore and DC both off with have restaurants/bars with chartreuse…on tap!

easily one of the best drinks i’ve ever had.

So I tried this with the original version and indeed it was too sweet for my taste. However I was intrigued by the olive aspect 🤔 so I not only garnished with the olive but I did a bar spoon of the brine in the cocktail. Thinking it may cut the sweetness and it was actually a pleasant balance 👏🏼

Those glasses that you use in this video are just amazingly beautiful. Where did you get them?

So I'd read that they were moving the Chartreuse production to a larger facility and had shut down for an undisclosed amount of time. Did find it again but only in one store here in PA.

Your version is very reminiscent of a Martinez, which is no surprise. But I still like the original, it definitely is Chartreuse forward, with its aromatics dominating. I don't like my drinks very sweet, and the original is definitely NOT dry, but I think it is balanced. And the COLOR: the magic is that the combination of the Diamond, Emerald, and Ruby gives you a brilliant Topaz, but only if you use the 1:1 ratio for vermouth to Chartreuse. So if I want it drier, I would just amp up the gin. Agree Cocchi is a good choice, I enjoy this better with a very botanical-forward gin like Glendalough instead of Plymouth (which I prefer for my Martinez).

I wonder if you could use the Navy Strength of the Plymouth Gin (was that all that was available back in the day??) which would stand up more being 57% ABV vs 41%?

I thought this was a "Baijiu" video... Still happy. As always, great content Anders!

I just got my first bottle of chartreuse and I made a bijou with

1 2/3 gin
1 vermouth (Cinzano Rosso)
2/3 chartreuse.

I'll try yours sometime later in the week, I do feel the chartreuse is strong enough to get through with less, but I also fear I'll miss the sugar.

Chartreuse is my favourite liqueur and being in Montreal Canada, I haven't noticed a shortage here except of course for Yellow Chartreuse which when I inquired at the liquor store said that they only receive 1 shipment if that per year. I will keep my eyes out for a bottle of the yellow. Thanks so much for sharing your love for Chartreuse.

The first time I made this one I've missed read the recipe and made it with yellow Chartreuse, and I liked it!
I can't say which one is better, my mistake or the original, they are both good. I still keep making my version when guests ask for a sweet & strong gin cocktail

I could see me wanting to go in between and use 1/2 oz chartreuse.

That paid promotion vid was absolute GOLD! lol! The drink part of the vid was great too, but you in a robe brings it all home. Thanks, man. lol

I got around to making this one today. While I haven't tried the original version yet, I found yours to be very pleasant . On my second one now :) I have to say, Green Chartreuse has been easy to get here in Utah (which is surprising) but we don't have Cocchi Vermouth di Torino here. I ended up getting some out of state, and so glad I did. Now I know why you include it in so many drinks

Love your ratio. Just made two. Going to try the original tomorrow

I often have my Savoy Cocktail book handy so when he said "page 28" that was very helpful. Cheers!

Sounds interesting, going to try! Would dry vermouth instead of sweet remove enough of the sweetness or add something different?

Have you ever had a green lady cocktail? One of the only cocktails I've come accross with both yellow and green chartreuse.

yo @andersErickson , you and your lady should do a live cast... excellent content amigo... kinda guy id be stoked to work with behind the stick ... truthfully.

I guess everybody knows now that Chartreuse, green or yellow, is unobtainable now. But I find that Genepy is a good substitute for the green, and Strega makes a good sub for the yellow.

I’m almost done watching the entire back catalog of your videos Anders! I made a Bijou when I first started my home bartending journey, but I can’t recall the specs I used (it was probably the equal parts version). I happen to still have 3/4 of a bottle of Green Chartreuse in my bar, so I made both the original and your version tonight. I used the same vermouth, but used Beefeater London Dry instead of Plymouth.

I definitely prefer your ratios. The original was quite sweet and a little syrupy. I still had so much of the Green Chartreuse show up in the modified specs, but it felt more balanced and, for me, had a more pleasant mouthfeel. It also preserves so much of that precious green liquid gold.

I also took the opportunity to take small sips before and after expressing the lemon peel to get a better sense for how important those oils are to the experience (Narrator: he forgot to express the lemon peel.)

I believe that the creators of these cocktails would appreciate others taking inspiration from them and not just copying them. As bartenders we have so much opportunity to explore, create, and play with new ideas and riffs on classics. Cheers! 😊

i've been obsessed with bijous for a couple months. i make them pretty much exactly to your recipe anders, but i do a couple of things differently....

1. i use ango bitters instead of orange. i dunno, orange are just worse imo. they don't bring anything to the drink, ango however does. the cardamom hints in there compliment the chartreuse better imo.

2. i cut out a bit of vermouth..... and add a bit of ancho reyes...... i have the rojo version, but the verde is probably equally as good. probably hit it with about a half ounce vermouth & a half ounce ancho reyes. this is the part you gotta try. a slightly spicy bijou..... it's like crack to me right now. i'm trying not to drink them every single night right now

I just made the Bijou....amazing

Anders,

Because green chartreuse is sooo hard to find rn and generally going to restaurants and wholesalers, can you use the substitute products that are popping up like "Genepe Le Chamois"?? Curious to know...and disclaimer...I already bought some because I wanted to try a Bijou and couldn't find chartreuse anywhere!!

Just having one today at my local bar. They got green chartreuse and we gave it a go. Wow!! Great cocktail

Hi, I wondered if you could show us how to make the milkshake drink In rock n roll detektive. Its coming closer to summer and I love milkshake and drink so hopefully this could be great. Apperently its some kind of a Sambuca Milkshake... The recipe that I found online... :
Sambuca Milkshake
- 5 oz Sambuca
- 6 oz Kahlua
- 1 cup(s) Whole Milk
- 2 1/2 oz Vodka
- 2 1/2 oz Rum

I wonder if they meant for Navy strength Plymouth

"Harry Johnson". My highschool self is giggling lolll. Sorry. Great video.