Bijou

What it tastes like

With a dry, bittered backbone, served spirit-forward. Overall it reads as herbal.

Why this recipe works

Stirring keeps the Bijou silky and lets the spirit stay centre-stage — there's no citrus to froth, so dilution and chill come from gentle contact with ice rather than aeration. A small dash of bitters sharpens the edges and stops the sweetness reading flat.

Ingredient tips

• Vermouth is fortified wine — store it in the fridge after opening and replace every couple of months.

When to serve it

Serve as a slow, spirit-forward sipper rather than a session drink.

Common mistakes

• Over-stirring. Stop once the outside of the mixing glass is cold and frosted — usually 20–30 seconds.
• Using an old, room-temperature bottle of vermouth. Once opened it oxidises fast — keep it cold.
• Serving in a warm glass. Chill the coupe or martini glass in the freezer first.

Variations to try

• Try a London Dry gin for a drier finish, or a contemporary gin for softer botanicals.
• No sweet vermouth? Try Port as a substitute (changes the flavour slightly).