Bijou Shot
Layer ∙ 2 min ∙ 34.3% ABV ∙
The Bijou Shot layers equal parts sweet vermouth, an herbal liqueur such as green Chartreuse and London dry gin — the Bijou, shot-sized. Juniper snaps first from the gin on top, herbal sweetness follows through the middle, and grapey vermouth closes underneath — strong and slow for a shot.
Ingredients
1
Servings
Instructions for 1 serving
- Pre-chill a glass
- Carefully layer the ingredients: Rosso vermouth 15 mlHerbal liqueur (e.g., Green Chartreuse) 15 mlLondon dry gin 15 ml in the following order
Tips
- Pour the vermouth first, then layer the herbal liqueur over the back of a spoon, finishing with gin so each equal layer stays distinct.
- Chill all three equal-part liquids beforehand and pour slowly down a tilted shot glass to prevent the layers from merging on contact.
- Use a narrow shot glass so the equal 15 ml layers of vermouth, Chartreuse and gin form thicker, more visible bands.
- Let the vermouth settle completely before floating the herbal liqueur — a base layer still in motion folds the next pour into itself instead of holding a line.
History
The Bijou Shot is a layered, shot-glass presentation of the classic Bijou cocktail, and its documented history is that of the parent drink. The Bijou first appeared in the spring of 1895, when versions of the drink emerged in both St. Louis and Cincinnati built around the then-novel liqueur Grand Marnier, paired with cognac in the St. Louis rendition or with gin and Italian vermouth in the Cincinnati one. The name, French for "jewel," is said to reflect the gem-like colors of its components. The formula best known today, equal parts gin, sweet vermouth, and green Chartreuse with a dash of orange bitters, was published by bartender Harry Johnson in his Bartender's Manual around 1900 and is generally credited as an adaptation of the earlier 1895 recipe rather than an independent invention. The Bijou fell out of common use for much of the 20th century before being revived by bartenders researching old manuals starting in the 1980s. The shot variant simply layers the same three components in a shot glass rather than stirring and straining them, following the pousse-café style of presentation rather than introducing a separately documented origin.
FAQ
What is in a Bijou Shot?
This Bijou Shot is built in equal parts sweet (rosso) vermouth, an herbal liqueur such as green Chartreuse, and London dry gin, layered rather than stirred. At roughly 34% ABV, it is a compact, spirit-forward shot version of the classic Bijou cocktail.
How do you make a Bijou Shot?
Layer equal parts sweet vermouth, an herbal liqueur such as green Chartreuse, and London dry gin into a shot glass, pouring each one gently so they stack rather than mix. No shaking, stirring, or ice is involved since the goal is distinct layers, not dilution.
Is a Bijou Shot strong?
Yes, this Bijou Shot comes in at about 34.3% ABV, making it noticeably stronger than most sipped cocktails since it is served in full-strength, undiluted layers rather than shaken or stirred with ice. It is meant to be taken quickly as a shot rather than sipped over time.
What glass is a Bijou Shot served in?
A shot glass, which lets the three layers stack visibly without needing much volume.
