Bijou Recipe

Combine spirits and bitters

Add 1.5 oz Bols Jenever, 0.5 oz Luxardo Del Santo, 0.75 oz Bordiga Vermouth Rosso and 2 dashes orange bitters to a mixing glass.

Add ice and stir

Fill the mixing glass with large ice cubes until nearly full. Stir gently and continuously for 20–30 seconds (about 20–30 full spoon rotations) until the mixture is well chilled and slightly diluted — the glass should become frosty on the outside.

Strain

Using a julep or Hawthorne strainer, double-strain the chilled cocktail into a chilled coupe or Nick & Nora glass. If you prefer a slightly colder presentation, serve over a single large ice cube in a chilled rocks glass.

Express orange oils

Take a fresh orange peel and hold it over the finished cocktail, skin-side down. Give it a firm squeeze to express the essential oils across the surface of the drink, then run the peel around the rim to gloss it.

Place the expressed orange peel on the rim or float it in the cocktail as a garnish. Serve immediately.

Ensure the mixing glass and serving glass are chilled ahead of time for best results. Use a channel or swivel peeler for a clean orange twist. Clean and dry tools after use.