It’s classic cocktail/history time with #roxtails tonight… I happened upon this bottle of Heirloom Genepy yesterday, and had to bring it home with me. It was first introduced to me by Matt at CT Provisions in McKinney- during a discussion about Chartreuse. I loved it! It’s formulated with alpine botanicals, mellowed with honey, and produced with sunflower. I’m not sure if Green Chartreuse is still hard to find…there was something of a shortage.
This Genepy makes for a fun substitution…it’s a little more delicate and not quite as sweet (in my opinion).
This Genepy makes for a fun substitution…it’s a little more delicate and not quite as sweet (in my opinion).
The Bijou cocktail originated in the US in the 19th century and is commonly attributed to bartender Harry Johnson. He is often referred to as “the father of professional bartending” and the Bijou was included in his 1900s tome “The Bartender’s Manual”. It’s name is said to derive the the gem colored liquors (gin-diamonds vermouth-rubies chartreuse-emeralds) that go into it…bijou means jewel in French.
BIJOU
1.5oz London Dry Gin
0.75oz sweet vermouth
0.75oz Heirloom Genepy
1 dash Bittercube Orange bitters
Stir all with ice and strain into a coupe- garnish with a coin of orange zest if available.