For those who appreciate Chartreuse, there’s a cocktail called the Amber Room featured in Difford’s Guide, which is a variation of one of the oldest signature cocktails known as the Bijou. The Bijou was originally crafted by Harry Johnson, with its recipe first published in his Bartender’s Manual back in 1869. Though the Bijou was once a highly popular cocktail, it fell into obscurity during the Prohibition era, only to be rediscovered in the 1980s by Dale DeGroff.
The name “Bijou” (a French word meaning “jewel”) was inspired by the colors of its ingredients, which correspond to three precious gems: diamond (gin), emerald (Green Chartreuse), and ruby (sweet vermouth). In the Bijou, all three ingredients are mixed in equal proportions.
In the Amber Room, the portions of Chartreuse and vermouth are reduced in favor of gin, and a dash of orange bitters is introduced. This adjustment results in a cocktail that’s less sweet and slightly more potent.
Ingredients:
1 1/2 oz / 45 ml Dry Gin
1/2 oz / 15 ml Green Chartreuse
1/2 oz / 15 ml Rosso vermouth
2 dash Orange Bitters
Process:
Shake all ingredients with ice and strain into a chilled glass.
Garnish – Maraschino cherry
Drinkware:
Cocktail glass
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