Bijou Cocktail

A Jerry Thomas original which was very popular during Prohibition.

  • 1 dash of orange bitters
  • 4 dashes of White Curacao
  • 4 dashes of Green Chartreuse
  • ½ glass of dry gin
  • ½ glass of Italian vermouth

Preparation According to Knut W. Sundin's Two Hundred Selected Drinks, shake well, strain into a cocktail glass, and add an olive or cherry according to taste.

Cultural context A recipe for the Bijou, along with other cocktails, was included in an article in the Washington Post in August,1930, entitled “How to Throw a Sure-Fire Party.” It was listed with two possible canapés: potato chips filled with chutney, and caviar and onion. The article showed how far mainstream American newspapers had come in thumbing their noses at Prohibition by 1930. [i]


[i] "How to Throw a Sure-Fire Party.” Washington Post, August 3, 1930. p. SM6.