The Bijou was invented by Harry Johnson, "the father of professional bartending", who called it bijou because it combined the colors of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald.
Add ice to a mixing jug.
Add all ingredients to the mixing jug and gently stir.
Strain into a cocktail glass.
Add a maraschino cherry as garnish (optional).
0 servings