When developing the French-focused bar program at Le Rock, Bossy attempted to make the 1890s classic Bijou—previously not a favorite of hers—into a drink she loved. Her version relies on navy-strength gin and the expected green Chartreuse, but switches out sweet vermouth in favor of Italian bianco and extra-dry vermouths in equal measure. Bossy also ditches the orange bitters and cherry (or olive!) garnish of the original and adds a quarter-ounce of Salers for added backbone.
Bijou Blanc
Estelle Bossy | New York City
Ingredients
Serving: 1
- 1 ounce navy-strength gin, preferably Four Pillars
- 1 ounce green Chartreuse
- 1/2 ounce extra-dry vermouth, preferably Bordiga
- 1/2 ounce bianco vermouth, preferably Bordiga
- 1/4 ounce Salers
Garnish: lemon peel “flag” (see Editor’s Note)
Directions
- Combine all ingredients in a mixing glass with ice.
- Stir until chilled.
- Strain into a rocks glass over ice.
- Garnish with a lemon peel “flag.”
Editor's Note
Cut a lemon peel into a pennant shape, express the oils onto the drink, then attach the peel to a pick to create a “flag” garnish.