Bijou

The cocktail is attributed to bartender Harry Johnson, who included the recipe in the 1900 edition of his Bartender’s Manual and is said to have named it for the jewel tones of its component ingredients (“bijou” is French for “jewel”).

• 1 1/2 ounces gin
• 1 ounce sweet vermouth
• 3/4 ounce green Chartreuse
• 2 dashes orange bitters
• Garnish: 1 maraschino cherry (optional)

1. Add all ingredients into a mixing glass with ice and stir until well-chilled.
2. Strain into a chilled Nick & Nora or coupe glass.
3. Garnish with a maraschino cherry, if desired.