Bijou

Harry Johnson's 1890s 'jewel': gin (diamond), vermouth (ruby) and green Chartreuse (emerald) in equal parts. Herbal, sweet and powerful — Chartreuse leads, the vermouth keeps it from being harsh.

Not in stock: Sweet (rosso) vermouth, Green Chartreuse.

1. Add to a mixing glass

   30 ml60 ml90 ml120 ml	Gin (London dry)— not in stock
   30 ml60 ml90 ml120 ml	Sweet (rosso) vermouth— not in stock
   30 ml60 ml90 ml120 ml	Green Chartreuse— not in stock
   1 dash2 dash3 dash4 dash	Orange bitters— not in stock

2. Stir with cubed ice for 20–30 seconds

3. Strain into a chilled coupe, no ice

4. Garnish with lemon zest twist