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If cocktails were jewelry, the Bijou would be the crown jewel of your bar cart. The name itself—French for “jewel”—wasn’t just a fancy way to dress up a drink. Each ingredient in the original recipe represents a precious stone: gin for diamonds, sweet vermouth for rubies, and green Chartreuse for emeralds. This cocktail dates back to the 1890s and is credited to legendary bartender Harry Johnson, one of the pioneers of modern mixology.
The traditional Bijou is equal parts gin, sweet vermouth, and green Chartreuse, plus a dash of orange bitters. It’s stirred, not shaken (we’re not James Bond here), and served up with a twist of lemon or an orange peel.
Some modern variations dial back the Chartreuse to avoid overwhelming the drink, but I say if you’re going for a jewel, you might as well let it shine.
Ingredients:
Method: Stir all ingredients with ice until well chilled, then strain into a coupe or Nick & Nora glass. Express the citrus peel over the top, then drop it in.
Despite its long history, the Bijou has often lurked in the shadows of its more famous gin-based cousins like the Martini and Negroni. But it’s a drink worth rediscovering—rich, complex, and a perfect balance of herbal, sweet, and bitter notes.
But what if the Bijou had been crafted with Canada in mind from the start?
At the time, Canada was still finding its footing as a young country, having only recently welcomed the Yukon into Confederation in 1898. While pioneers and prospectors were chasing gold in the Klondike, bartenders like Johnson were busy perfecting liquid gold in bars and saloons. It’s only fitting that we give the Bijou a Canadian touch—after all, we’ve always had an eye for hidden gems.
Here’s how we can give the Bijou a true Canadian identity:
For a Canadian-prairies twist, swap the sweet vermouth for Saskatoon berry wine, like Farmboy by DNA Gardens out in Elnora, Alberta. The rich, slightly tart berry flavours complement the herbal complexity of Chartreuse.
To take it even further, use an oaken gin like Odd Society Spirits’ Wallflower Port Barrel Aged Gin.
Recipe:
Method: Stir all ingredients with ice until well chilled, then strain into a coupe glass. Express the orange peel over the top and drop it in.
I dialed back the Green Chartreuse slightly in this take so it doesn’t overpower the Saskatoon berry wine, which isn’t as bold as a traditional sweet vermouth.
Saskatoon Herb Tonic
An earthy take on the drink, perfect for sipping over ice.
Recipe:
Method: Build over ice in a rocks glass and stir.
Harry Johnson wasn’t just any bartender—he was a pioneer who helped shape the craft of cocktail-making as we know it today.
Born in Germany, Johnson made his mark in the United States, publishing one of the earliest bartending guides, The New and Improved Bartender’s Manual, in 1882.
His meticulous approach to drink-making, customer service, and bar management set a new standard for professional bartenders.
The Bijou was just one of many refined cocktails he championed, and while it may have faded into the background for a time, its revival proves that a truly great drink never goes out of style.
The Bijou started as a tribute to fine jewels, but with a little Canadian ingenuity, it becomes something even more special.
Whether you’re drawn to the deep fruitiness of Saskatoon berry wine, the warmth of an oaken gin, or a cozy non-alcoholic twist, there’s a version of this cocktail for everyone.
Just like Canada itself, this take on the Bijou is a blend of history, bold character, and a touch of the unexpected.
So next time you’re mixing a drink, let this Canadian Bijou remind you that tradition is only the starting point—what comes next is entirely up to you. Cheers!
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