I’ve always had a soft spot for classic cocktails – the kind that come with a whiff of history and a hint of intrigue. The Jewel is one of those hidden gems I discovered buried in the pages of a tattered cocktail book from the 1940s. It doesn’t show up in every bartender’s guide, but the picture of its emerald-green hue caught my eye, and I knew I had to give it a whirl. That first sip was all it took: the Jewel has been in my regular rotation ever since, ready to impress at dinner parties and solo Friday nights alike.
What makes the Jewel stand out is the way it combines three distinctive ingredients into something that just works – no small feat. The gin brings its crisp, botanical backbone, green Chartreuse contributes an almost mysterious herbal intensity, and the sweet vermouth smooths everything out with just enough sweetness to tie it all together. The resulting cocktail is sophisticated without being pretentious; it manages to feel both old-school and a little bit edgy.
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And let’s be honest, that color doesn’t hurt. The Jewel gets its vibrant green from the Chartreuse and always draws a comment – or at least a raised eyebrow – when you set it down in front of someone. But more than the looks, it’s how the flavors shift and reveal themselves as the drink warms that gets me every time. It’s the sort of drink that never gets boring.
The Jewel always seems to have a bit of mystery surrounding it. Some sources claim it was invented in the 1920s when green Chartreuse started appearing behind American bars again after Prohibition, but honestly, nobody seems to know for sure. Unlike a Martini or Manhattan, there’s no universally accepted story or famous bar attached to its name. Maybe that’s part of why making one feels like a little secret you get to share.
Whenever I serve the Jewel at a get-together, it inevitably sparks conversation. There’s always someone who wants to know what gives it that color, or who wants to try the Chartreuse on its own, or who’s just shocked by how punchy it is. Be warned: it’s all spirits, so it’s much stronger than it tastes.
Ingredients
- 1 ounce (30ml) gin
- 1 ounce (30ml) green Chartreuse
- 1 ounce (30ml) sweet vermouth
- Lemon twist, for garnish
- Ice
How to Make a Jewel
- Add the gin, green Chartreuse, and sweet vermouth to a mixing glass filled halfway with ice.
- Stir for about 30 seconds – long enough to chill and blend everything, but not so long you lose the flavors.
- Strain into a chilled coupe or cocktail glass.
- Twist a lemon peel over the top to release the oils, then drop it in as garnish.
The biggest mistake I ever made with this drink? Using a gin that was too meek. The first time around, I grabbed a generic gin from the back of the shelf, and it just disappeared behind the other ingredients. Now, I stick with a classic London dry style that can hold its own – Beefeater and Tanqueray never let me down. It doesn’t have to be the fanciest bottle, just something with a sturdy botanical character.
If you’re eyeing the Chartreuse price tag and wondering about substitutions, I’ve tried a few. Nothing else really nails that depth and brightness, though – you’ll end up with a drink that’s fine, but not a Jewel. Yellow Chartreuse makes for a softer, sweeter variation if that’s more your speed.
And let’s talk garnish. I’ve experimented with limes and even orange twists, but lemon is the winner. The scent of the oils over the herbal aroma of the drink is just perfect.
Food-wise, I’ve found the Jewel stands up beautifully to creamy, funky cheeses. There’s something about the herbal edge cutting through a bite of brie or blue that just works. It’s also great with seafood – think ceviche or grilled shrimp, especially if there’s a squeeze of citrus involved.
During warmer months, I’ll sometimes top my Jewel with a splash of soda water and plenty of ice for a longer, more refreshing take. Just watch it – too much dilution and you’ll lose the magic.
The Jewel isn’t an everyday sipper – not unless you keep Chartreuse stocked at all times. But that’s what makes it fun. It’s the drink I reach for when I want to mark an occasion, catch someone off guard, or simply remind myself how delightfully strange, complex, and rewarding good cocktails can be. Give it a try the next time you want your happy hour to feel a little more special – and don’t be surprised if you get hooked.
