Bijou

Steps

1. 1

   Measure 30ml gin, 30ml sweet vermouth, 30ml Green Chartreuse, and 1 dash orange bitters into the mixing glass. Pour each one right over the others so they start mixing at the bottom.

   

   !Pouring the Chartreuse first can make it harder to get an accurate read on the total volume since it's so thick.

2. 2

   Fill the mixing glass about three-quarters full with ice, using big, solid cubes if you have them. The ice should come up above the liquid to chill it evenly.

   

   !Using small, cracked ice will melt too fast and dilute the drink before it gets cold.

3. 3

   Take your bar spoon and stir steadily for about 20 to 30 seconds, moving the ice smoothly around the glass. You'll know you're done when the outside of the mixing glass feels very cold to the touch and starts to frost up.

   ~25s

   

   !Stirring too fast or chipping the ice will cloud the drink and make it watery.

4. 4

   Hold the Hawthorne strainer over the top of the mixing glass and pour the drink into your chilled coupe glass, letting the strainer catch the ice. Pour slowly so you don't splash.

   

   !Tilting the mixing glass too far can let ice slip past the strainer into your glass.

5. 5

   Take your lemon twist, hold it over the drink, and give it a pinch so the citrus oils spray across the surface. Drop the twist into the glass, or use a cherry instead if you want to lean into the classic jewel look.

   

   !Dropping the peel in without pinching it misses the aromatic oils that make the garnish worthwhile.