Spring Bijou
Saved by 17 People
About this Cocktail

Summer Menu
By Matt Grippo
We carried this classic cocktail variation over from our spring menu. Taking a classic Bijou Recipe and tweaking it slightly to lend better to aging. Petal and Thorn apertif wine is subbed in for Sweet vermouth and Genepy subbed for Green Chartreuse makes this cocktail lighter, brighter and much drier.

  • 1.5oz City of London Gin
  • .75oz Genepy
  • .75oz Petal and Thorn vermouth
  • 2 dashes of Gran Classico

Combine all ingredients into stirring glass. Add ice, stir until chilled, pour into chilled coupe. Garnish with orange oil, discard peel.

  • Bitter Chris
    Well done. I tried it unaged and with St. George Terroir, and this is quite an amazing drink.
  • Blackbird Bar
    That'll work for sure
  • Mason Yarnell
    You are such a pro. I can't wait to visit you next time I'm in San Francisco.

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