Estelle Bossy, the mastermind behind Le Rock’s French-focused bar program, skillfully reimagined the classic Bijou from the 1890s into a delightful concoction that now holds a special place in her heart. To craft her rendition, Bossy cleverly substitutes the traditional sweet vermouth with a combination of Italian bianco and extra-dry vermouths, maintaining a perfect balance. She opts for navy-strength gin and the expected green Chartreuse, lending a strong and intriguing character to the drink. Departing from the original recipe, Bossy nixes the orange bitters and cherry (or olive!) garnish, infusing a unique touch. As a final stroke of genius, she introduces a quarter-ounce of Salers, adding depth and structure to the Bijou Blanc.
Ingredients
1 oz
NAVY STRENGTH GIN
1 oz
GREEN CHARTREUSE
.5 oz
EXTRA DRY VERMOUTH
.5 oz
BIANCO/BLANC VERMOUTH
.25 oz
GENTIAN LIQUEUR, Salers
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