Today we bring you “Cocktail College'' from Tanqueray. Listeners, I don't know about you, but I'm one of those people who needs a mobile app to manage their budget. And I'll let you in on a little secret. In fact, my products are marked “Tanqueray”. That's true! Because I'm a gin martini drinker and Tanqueray is my martini gin. There's no shame in admitting that. I have a monthly budget for Tanqueray. But it's not just martinis. No, I go to Tanqueray for classic gin. Because Tanqueray always offers a classic London dry profile. As you know, Tanqueray is not a good friend. He's like a best friend and someone I can always rely on and always do my best. Well, if you're looking for cocktail inspiration, you know you've come to the right place. But if you're looking for something exclusive to Tanqueray, visit www.tanqueray.com today. You get it, listeners? When it comes to gin cocktails, it makes sense to choose the best.
It may sound cliché, but cocktails tend to be greater than the sum of their parts, and this episode's drinks are no exception. It's Bijou, a blend of pre-Prohibition Plymouth gin, sweet vermouth, green chartreuse, and orange bitters. The specs suggest a floral, rich gin martini, but unlike that fan favorite, Bijou hasn't caught the attention of the general public. You may be wondering why this is so. It's hard to judge, but today we give this B-side banger the recognition it deserves.
The word “bijou” means “jewel” and is inspired by the dazzling colors of its components. Gin is crystal clear (like a diamond), sweet vermouth is ruby red, and chartreuse has its signature emerald hue. Diamonds, rubies and emeralds in glass? That's right. In this episode of “Cocktail University,” we learn more about Bijou. It's a one-stop-shop for those looking for a drinkable, stirred-up cocktail, and another use for the green Chartreuse bottle you've been looking for for so long. Here, Adam Fournier, Beverage Director at Spago Beverly Hills, gives us the facts. Please check this out for details.
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Adam Fournier's Bougie Bijou Recipe
material
- 1/4 oz Chartreuse Elixir Vegetal
- 1/2 oz Chartreuse VEP Green
- 3/4 oz Cocchi di Torino Sweet Vermouth
- 1 1/2 ounces navy strength gin (such as Primus)
- Angostura orange bitters
- Garnish: Kirschwasser pickled cherries
direction
- Add all liquid ingredients to a mixing glass and stir until cool.
- Strain into a vintage glass such as a coupe that has been chilled in the freezer.
- Garnish with Kirschwasser-pickled cherries.
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