In NYC at least, limited sampling shows Astor Wines out of 750ml green but has 375ml ($32). Nearby Warehouse Wines has green but only in 50ml 😭 & Union Sq Wines has 750ml green in stock ($65); uptown, 750ml green also in stock at Sherry-Lehmann ($64).
No issues finding green chartreuse here (New England). Also, when I make a cocktail with chartreuse in it for people, I remind them NOT to try to substitute yellow - it’s totally different and a lot of people don’t realize that at first. Btw is that ring on Oz new or did I miss the engagement??
Absolutely not. I had been looking for it to make a Last Word. I finally stumbled upon a single bottle at a family run liquor store. (Chicago burbs) Gonna have to try this one, thanks!
Great Anders, Me too happen to have a half a bottle of Green Chartreuse that’s not very frequently come at use. You gave me one more reason, the Anders version, since I’m also carefully with this liquid. Translating your receipts, to what ever measure, you have proportion 5-3-1. I go with that.
Here’s a great riff on the Bijou from a bar in SF… Dry Gin (1 oz) + Sweet Vermouth (1 oz) + Green Chartreuse (.75 oz) + Campari (.25 oz)…no bitters, stir and into a coupe/Nick&Nora…and enjoy!
Anither fun and interedting video! I've been on something of a classic cocktail binge lately. This sounds like another one I need to try. I've got everything I need for this one except the Chartreuse so I'll have to see if I can find some today. 😁
I heard about the Chartreuse shortage, went to my local liquor store here in Ohio and, apparently, all you need to do is live in an area with no culture. Cases of the stuff.
Some people were just made to be on camera. Anders is one of these people. The perfect combination of personality, confidence, humor and expertise. I've heard that being a content creator is harder than it looks but Anders makes it look easy. Just a guy in his element making cocktails for his friends and telling us all about them as he does so. I don't really drink but that doesn't make the videos any less enjoyable. It's fun to learn about the science and art of cocktails and mixology and Anders is a good, and cool, teacher.
What a coincidence, I just made this yesterday after work! I noticed every source I found online had different proportions, so I never knew which recipe was the optimal starting place. Excited to try yours this weekend some time!
Like you, I double the gin, but I don't use Plymouth; I use Beefeaters. I use more green chartreuse than that and Carpano Antica as a rule. I haven't tried it with Cocchi Torino.
At the end of the previous school year a mom gave me a $100 bill as a thank you (totally blew me away as that is not normal), and I went to Total Wine specifically to pick up a bottle of Green Chartreuse. I've used it so sparingly that I still have roughly 3/4 of the bottle left. My favorite drink I've made with it so far is the tikified Chartreuse Swizzle that also uses pineapple juice, lime juice, and falernum. Quite a refreshing summer drink!
Thanks for a different take on my faviourite chartreuse drink. I do have to say that i prefer the original tho, after I tried them against eachother. Booth are really good tho
I hate sweet vermouth but I liked your Dr. Squatch ad. I've tried a few cocktails that call for sweet vermouth and that's all I could taste. Just terrible. So unfortunately the Bijou is not for me.
AZ is really good on camera now so glad she features more, as the dynamic you two have really shines on screen! I have been watching from the early days and this channel has developed so wonderfully!! Great camera work!! And the editing is really slick!! Well done both!!
Green Chartreuse is a very overpowering spirit. I like the taste but I find I have to cut the amount in half from the usual receipt for better balance. Not a huge gin fan so I prefer a Green Point. The GP uses yellow instead of green but I still only use 1/4 oz vs. the 1/2 the drink calls for. I tone down the vermouth as well as I prefer a more rye forward cocktail with the chartreuse & vermouth complimenting the rye.
Very enjoyable cocktail. I’ve used David Lebovitz’s proportions (based in turn on DeGroff’s revision but with “a touch more vermouth”): 1.5 gin, .75 green Chartreuse, 1 oz sweet vermouth, 2 dashes orange bitters (alt: absinthe rinse) + lemon twist garnish. It’s very good, but I’ll give your “modern” version a go as well. (Lebovitz also notes that “pedants may quibble that the cocktail should actually be called the Bijoux, plural” - he has a point!)
I have been waiting for this since your little teaser under the Tipperary video! Back then I mentioned the equal parts Bijou was a little too strong in taste, so I am very excited to try your ratios this weekend! Cheers guys, another classic!
Fitting to watch this on vacation in Provence. Will try to find the ingredients and try it out while sitting on my patio overlooking the countryside. I’d add a photo, but then you’d hate me. 😀
Chartreuse is my favourite liqueur and being in Montreal Canada, I haven't noticed a shortage here except of course for Yellow Chartreuse which when I inquired at the liquor store said that they only receive 1 shipment if that per year. I will keep my eyes out for a bottle of the yellow. Thanks so much for sharing your love for Chartreuse.
Andes, Love your version! May I suggest an additional revision?? Yours plus 1/4 oz. Luxardo cherry liquor. Based that off familial ties with the last word.. I call it the Luxurious Bijou!! DELICIOUS!! 8:01
Hi, I wondered if you could show us how to make the milkshake drink In rock n roll detektive. Its coming closer to summer and I love milkshake and drink so hopefully this could be great. Apperently its some kind of a Sambuca Milkshake... The recipe that I found online... : Sambuca Milkshake - 5 oz Sambuca - 6 oz Kahlua - 1 cup(s) Whole Milk - 2 1/2 oz Vodka - 2 1/2 oz Rum
an Olive?? Leave that for my Pizza! i'll take the Cherry on My Bijou please Anders!...you 2 are an AWESOME Duo!...Carry ON...i WILL....your Canadian Bartender!😍
IMO it depends on the vermouth …don’t go cheap…I love to use Cocchi americano as long as it’s fresh You may just have an aversion to the wormwood …maybe try an amaro like Nonino
Perfect timing - I just finished catching up on your last 2 videos and then I got this notification. I've got all of these ingredients on hand, so I know what I'll be making tonight!
Anders, Because green chartreuse is sooo hard to find rn and generally going to restaurants and wholesalers, can you use the substitute products that are popping up like "Genepe Le Chamois"?? Curious to know...and disclaimer...I already bought some because I wanted to try a Bijou and couldn't find chartreuse anywhere!!
Your version is very reminiscent of a Martinez, which is no surprise. But I still like the original, it definitely is Chartreuse forward, with its aromatics dominating. I don't like my drinks very sweet, and the original is definitely NOT dry, but I think it is balanced. And the COLOR: the magic is that the combination of the Diamond, Emerald, and Ruby gives you a brilliant Topaz, but only if you use the 1:1 ratio for vermouth to Chartreuse. So if I want it drier, I would just amp up the gin. Agree Cocchi is a good choice, I enjoy this better with a very botanical-forward gin like Glendalough instead of Plymouth (which I prefer for my Martinez).
I wonder if you could use the Navy Strength of the Plymouth Gin (was that all that was available back in the day??) which would stand up more being 57% ABV vs 41%?
Hey Anders, I do love your content! I would love to see you try my favorite Vodka. Ita a japanese one called "HAKU VODKA" i am intrested how you like it and maybe you could do some japanese Cocktails. greetings from germany peace out ;D
Hi Anders I got to wonder a bit about making cocktails that includes a "spray of Absinth". Where I live, Absinth cost a Lot of money, so I have not invested in a bottle yet. My question is: is there a real difference in spraying a Glass and serve the cocktail or could I just add the Absinth in the shaker and serve that? Best regards to my no 1 barschool Rasmus Christoffersen Denmark (Kingdom of)
Often with 3-ingredient gin cocktails (like a Negroni, for example), I find I have to re-balance them or the gin gets utterly lost. No point to using a quality gin at that point, all the nuance is lost. Might even just use vodka. In an equal-parts 3-ingredient cocktail, I like doubling the gin, so 2:1:1, and that usually works out better for me. For this cocktail, which I haven't yet tried, I'd be inclined to try the Anders version for the same reason. It makes sense to me.
Here in Latvia, I don 't think they stock Chartreuse anywhere (except maybe in warehouses where only bars can buy it, ot the bars have to import it themselves. Luckily, I was just in Paris and brought a bottle back home - finding it in PAris of all places was not easy though. I hit up 5 different liquor stores before I found some. Same goes for Benedictine. Good news is now I have stock for some while. Nice drink - and I will actually be able to try it now that I finally have acquired some Chartreuse.
I just got my first bottle of chartreuse and I made a bijou with 1 2/3 gin 1 vermouth (Cinzano Rosso) 2/3 chartreuse. I'll try yours sometime later in the week, I do feel the chartreuse is strong enough to get through with less, but I also fear I'll miss the sugar.
Not sure what's up with RU-vid, but I sat through an Asian children's candy ad before this video. Anywho, hope you enjoy the revenue. 😂 *note I live in Wisconsin
yo @andersErickson , you and your lady should do a live cast... excellent content amigo... kinda guy id be stoked to work with behind the stick ... truthfully.
Anders - When I lived in San Diego, we had the best cocktail called an "Eastern Prospecter "- Orange Spiced infused Bourbon and orange, but cant remember how it was made. Can you do a show on it?
@anders erickson, love your videos, however only one thing I thought was missing. Do you do anything special to make your juices? ie lime juice. I did see that when you made fresh pineapple juice it was blended and strained. I have seen others make "super juices" using powdered acid. Wanted to get your take, otherwise im still just squeezing fruit!
I’m headed to the Chicago area from the Southwest, where I’ve encountered a tragic Nonino shortage. Chicagoland peeps, what’s the Amaro Nonino situation up there? Is there hope? I’ll bring my Green Chartreuse!
I HAVE been sitting on a half bottle of green chartreuse since I had a bad experience drinking too many Last Words (never do that again...aish). I shall try this one, in moderation, of course. And I've been on the Dr. Squatch train for over a year. Great stuff. Just put on the pine tar deodorant for the first time today.
Anders - I found this great gastropub called Matisse in Chicago (I live in NW suburbs) and they have amazing Chartreuse cocktails. I did ask them about how are they finding Chartreuse and they told me about a substitute they have been using. It is Genepy le Chamois. Not sure if you have tried it.
i've been obsessed with bijous for a couple months. i make them pretty much exactly to your recipe anders, but i do a couple of things differently.... 1. i use ango bitters instead of orange. i dunno, orange are just worse imo. they don't bring anything to the drink, ango however does. the cardamom hints in there compliment the chartreuse better imo. 2. i cut out a bit of vermouth..... and add a bit of ancho reyes...... i have the rojo version, but the verde is probably equally as good. probably hit it with about a half ounce vermouth & a half ounce ancho reyes. this is the part you gotta try. a slightly spicy bijou..... it's like crack to me right now. i'm trying not to drink them every single night right now
I can't find Chartreuse anywhere, and the only reason I get to try delicious things like a Bijou or a Last Word is because my favorite local (Chicago West Suburbs) cocktail bar was able to get a few bottles after being out for 6 months.
Chartreuse contains some genepi plant, but also a lot of other herbs and flowers. It's a bit more complex and often sweeter than genepi. You might loose some of the herbal notes, but I'll definitely try, at least to piss of my friends who live where both Genepi and Chartreuse are made ^^
Heard Dolin Genepy is a great cheaper alternative when Green Chartreuse is hard to come by or your pockets are light. I gotta try it! Also recommended Amaro Meletti as a great alternative if you can’t find Amaro Nonino!
Thanks for another gin cocktail. I would probably go light on the chartreuse. I prefer less sweet cocktails and enjoy the flavor of gin. Thus, my go to cocktail of a gin martini. Cheers.
Just made this cocktail with St. George's Terrior Gin using the Anders Erickson build. It's a little too gin forward for me. Time to seek out some Plymouth gin. (although not while driving a Plymouth). Chartreuse is a bit hard to find but I do still have a small bottle of both green and yellow. Cheers
I guess everybody knows now that Chartreuse, green or yellow, is unobtainable now. But I find that Genepy is a good substitute for the green, and Strega makes a good sub for the yellow.
The olive here reminds me of how certain family members from Stevens Point would garnish their Wisconsin Perfect Brandy Manhattans. That was lost on me, though.
How funny, and timely... I made a bijou for the first time last night! I really enjoyed it, and went to mix another; but I wasn't paying attention, and grabbed the dry vermouth from the fridge instead of the sweet. Lo and behold, I found I really liked it with the dry, like one of those antique variations on the martini. It was really good, both ways!
The cheapest per abv drink in finland is a 21% cocktail called Gambina, made from sweet vermuth and gin, with herbal aromas. The point is to make the cheapest gin not taste, and you add just enough herbal mix to it not to waste it.
Some claims that prostitutes in Paris in the 19th century was drinking Bijou in between customers. I do like it and sometimes i actually swaps the red Vermouth for a dry white Vermouth instead.
Your videos have inspired me to build a bar and make cocktails. I do have a quick, likely odd question. It looks like you always build your shaken drinks in the larger tin, then add ice to the smaller tin and shake. I see other bartenders on RU-vid do the opposite. Is there a rationale for your style, or is it just a matter of preference?
The bijou is one of three cocktails i poured down the drain. To my taste buds, it accentuates teh worst in all its ingredients. I love each ingredient, but the combination just .... sucks terriby. sorry
side note: i found out about the bijou reading the manga called "bartender". id strongly recommend it to anyone who likes mixing drinks, give it a shot Anders you might like it!
I've always made it with all equal parts and a cherry, but I use a stronger flavor Gin that stands up against the Chartreuse (Aviation works well as it has strong orange and anise flavors that get along with the rest)
