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The Bijou cocktail was first mentioned in Harry Johnson's 1900 book "New and Improved Bartender's Manual" and was a popular drink during the cocktail's heyday in the early 20th century.
The drink is sometimes referred to as a "triple" cocktail because it combines three different spirits: Gin, Vermouth (or vermouth) and Chartreuse.
Ingredients (for 2 servings):
Preparation:
The Bijou cocktail is best served in a chilled cocktail glass and is perfect for a warm evening or as a pre-dinner drink.
It is a complex and flavorful cocktail that combines the sweet, herbal and botanical flavors of gin, sweet vermouth and Chartreuse.
The word "Bijou" is French for "jewel". The cocktail was given this name because it shimmers in the cocktail glass just like a jewel.
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