Oaxacan Bijou

1 1⁄2 oz Mezcal, Del Maguey Vida
1 oz Herbal liqueur, Yellow Chartreuse
1 oz Sweet vermouth, Carpano Antica Formula
2 ds Orange bitters, Angostura Orange
1 twst Lemon peel
Instructions

Stir, strain, up. Garnish with lemon twist

Notes

Ingredient amounts increased to typical US standard pours. May be a tad sweet for some, so consider dropping the Yellow Chartreuse to .75 oz (matching the Imbibe ratios for the classic gin Bijou). Also interesting with .75 oz Green Chartreuse, though I prefer the Yellow.

Cocktail summary
Created by
Giuseppe Santamaria, Boutique Bar at Ohla Hotel, Barcelona
Is an
authentic recipe
Reference

https://cocteleriacreativa.com/eng/recipes/detail/99/Oaxaca_Bijou

Curator
Not yet rated
Average
4 stars
(23 ratings)
YieldsDrink
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From other users
  • No yellow so 3/4 of Green Chartreuse. Zignum Anejo as base. Nice one, peat not dominating but present.
  • Balanced cocktail with hint of peat. I also gave a spray of Laphroaig 10yr.
  • def a little sweet but delicious.
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Comments


A nice Mezcal drink with the right amount of peat. Not too sweet, as one person suggested. Myself, I recommend using 1oz of yellow chartreuse; using only 3/4oz may result in a stronger peat taste (a guess on my part). I used 3 dashes of orange bitters (2 ds of Regans' and 1of Angustora) with a nice result. With this drink, I also used an ample amount of lemon zest, which mixed well with the other ingredients. I rated the "Oaxacan Bijou" at 4.0; I almost went to 4.5--I obviously liked the drink!

The most prominent taste is prune! If you enjoy that, give this cocktail a spin.

For a still more southerly variant, try Pisco in place of the mezcal. Call the result a Piscou if you must.