5
min

Bijoi Danois

Heading

Supple Dry Gin, grounded in thick vermouth and herbal Chartreuse liqueur. A classic from the end of the 19th century, redesigned into perfect balance.

ingredients
  • 30 ml Dry Gin
  • 20 ml Cinzano Red Vermouth
  • 10 ml Yellow Chartreuse
  • Garnish with a Grapefruit zest
gear
  • Coupette
  • Stirring Spoon
  • Measuring Cup or 'Jigger'
  • Mixing Glass

1. Prepare coupette glasses by freezing them in a freezer.
2. Cut a peel of zest from a washed grapefruit.
3. Fill a stirring glass or mixing vessel with plenty of ice.
4. Combine the Dry Gin, vermouth and yellow Chartreuse in the mixing vessel.
5. Stir the mixture for ten seconds to chill and dilute the mixture.
6. Fetch a frozen coupette glass from the freezer.
7. Strain the drink into the frozen glass.
8. Hold the grapefruit peel over the drink, the zest facing the surface. Pinch it to release the fragrant oils.
9. Serve.
Cocktail
PT5MM
Recipe
5
min

Bijoi Danois

Heading

Prepare coupette glasses by freezing them in a freezer. Cut a peel of zest from a washed grapefruit. Fill a stirring glass or mixing vessel with plenty of ice. Combine the Dry Gin, vermouth and yellow Chartreuse in the mixing vessel. Stir the mixture for ten seconds to chill and dilute the mixture. Fetch a frozen coupette glass from the freezer. Strain the drink into the frozen glass. Hold the grapefruit peel over the drink, the zest facing the surface. Pinch it to release the fragrant oils. Serve.

ingredients
  • 30 ml Dry Gin
  • 20 ml Cinzano Red Vermouth
  • 10 ml Yellow Chartreuse
  • Garnish with a Grapefruit zest
gear
  • Coupette
  • Stirring Spoon
  • Measuring Cup or 'Jigger'
  • Mixing Glass