The Bijou

Diamonds, rubies, and emeralds in a glass? That's right, it's The Bijou — a one-stop shop for those seeking boozy, stirred, "up" cocktails, and another use for that bottle of Green Chartreuse you spent so long hunting down. Here to give us the virtual low-down is Adam Fournier, beverage director of Spago Beverly Hills. Listen on, or read below, to learn Adam's top tips and experience his very own "Bougie Bijou" recipe — and don't forget to like, review, and subscribe!Adam Fournier's Bougie Bijou RecipeIngredients ¼ ounce Charteuse Elixir Vegetal½ ounce Chartreuse VEP Green¾ ounce Cocchi di Torino sweet vermouth1 ½ ounces Navy Strength Gin, such as PlymouthAngostura Orange BittersGarnish: Kirschwasser-soaked cherriesDirections Add all liquid ingredients to a mixing glass and stir until chilled.Strain into a freezer-chilled vintage glass, such as a coupe.Garnish with a Kirschwasser-soaked cherry.📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us:VinePair: https://www.instagram.com/vinepair/Adam Fournier: https://www.instagram.com/bottledinbondla/Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.