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]

 

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