Quoting Michael Loo to Dale Shipp <=-

Blue cheese is a mystery to me - it's fouler
than pretty much any other substance that has been
represented to me as food.

Many people feel the same way about natto, stinky tofu and fish
sauce. The only one I don't plan on having again on purpose is
natto.

Some people probably don't like Chartreuse either.

Friends don't buy friends Chartreuse. It's one of those things
that sit there reproachfully until you gradually hide them
farther and farther back in the liquor cabinet.

My bottle is lasting a long time but it will probably be gone within
a year as I still like it periodically. I am sipping something
similar to this on a Sunday morning right after brunch.

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Title: The Bijou
Categories: Alcohol, Beverages
Servings: 1

1.5 oz gin (preferably Plymouth)
0.5 oz sweet vermouth
0.5 oz green chartreuse
1 dash, orange bitters
Lemon peel
Cherry for garnish

This cocktail was once as popular as the martini. And then it
disappeared. But in the cocktail renaissance of the last decade,
classics have been exhumed, polished and updated for modern palates.

The original 19th-Century recipe for the Bijou calls for equal parts
gin, sweet vermouth, and green chartreuse, a dash of orange bitters,
a twist of a lemon peel over the glass before discarding it.

While updating his bar menu at New York City's Rainbow Room in the
1980s, bartender Dale DeGroff stumbled upon a recipe for the Bijou
in Harry Johnson's Bartenders' Manual (1900). While the green
chartreuse provides the Bijou, which translates to "jewel" in French
the original specs were "too sweet and a bit overpowering," He
wanted a drier and subtler drink so he tripled the ratio of gin to
vermouth and chartreuse.

Add all the ingredients, except the lemon peel and garnish, to a
mixing glass. Fill with ice and stir until chilled. Strain into a
cocktail glass. Twist the lemon peel over the glass to express the
oils and discard. Garnish with the cherry (or olive).

Recipe by: Dale DeGroff
Source: The Essential Cocktail: The Art of Mixing Perfect Drinks
Article by: Brett Moskowitz
From: Www.Esquire.Com

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--MM

My Sunday Bijou

1.5 oz Ungava gin
0.5 oz sweet vermouth
0.5 oz green chartreuse
1 ds lemon juice
1 ds Bolthouse Farms "Berry Boost" smoothie

On the rocks, cause I'm lazy.

I don't like Maraschino cherries and Roslind's Berry Boost is red so...

JW

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Cheers

Jim


... It's bad luck to be superstitious.

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