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It may be simpler to use the classic 1:1:1 ratio for this drink, but we follow Difford's recommendation here and use this ratio for something a little more crushable

"Recipe adapted from Harry Johnson's 1900 

Bartender's Manual which calls for "1/3 wine glass Chartreuse (green); 1/3 wine glass vermouth (Italian); 1/3 wine glass of Plymouth gin; 1 dash orange bitters". The Bijou first appeared in C. F. Lawlor's 1895 book The Mixicologist as equal parts gin, Grand Marnier and sweet vermouth." - Difford's Guide

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