Bijou Drinkery Room: Mexico City’s Award-Winning Outstanding Speakeasy in 2025

You know that thrill when you uncover a city’s best-kept secret? That’s Bijou Drinkery Room. Tucked behind a jeweled door on a buzzing Condesa rooftop, this speakeasy didn’t just crack North America’s elite bar list—it rewrote the rules. In March 2025, the 50 Best Bars announcement sent shockwaves through Mexico City’s cocktail scene: Bijou, open barely two years, clinched No. 34, beating storied institutions from New York to Vancouver.

Walking in feels like stepping into a Prohibition-era treasure chest. Low ceilings draped in midnight velvet. A bar backlit by stained glass casting emerald and ruby shadows over bottles. The air hums with A Tribe Called Quest beats and the clink of ice in coupe glasses. And the name? Bijou—French for “jewel”—pays tribute to Harry Johnson’s 1890 cocktail masterpiece: a trinity of gin (diamond), sweet vermouth (ruby), and chartreuse (emerald).

But here’s what truly dazzles: every detail feels intentional. The secret entrance marked by three embedded gems. The Rubik’s Cube menu with 80,000 drink combinations. The Banana Republic cocktail—a rum-based revelation I still dream about. Since the award, scoring a reservation rivals snagging playoff tickets. Ready to explore? Let’s turn the key…

The Genesis: How a Cocktail Legend Inspired Mexico City’s Hottest Speakeasy

A Nod to Harry Johnson’s Liquid Jewel Box

The story begins in 1890, when bartending pioneer Harry Johnson crafted the original Bijou cocktail—not just as a drink, but as a tribute to gemstone elegance. Gin represented the diamond’s clarity, vermouth the ruby’s depth, and chartreuse the emerald’s vibrancy. Fast-forward to 2023: Two Mexico City mixology veterans, Camila Ríos and Alejandro Mora, resurrected this forgotten classic as the soul of their speakeasy.

“Bijou isn’t just a name—it’s a philosophy,” Camila shared during my visit. “Like jewels, our cocktails are layered, precious, and meant to be discovered.” That ethos echoes everywhere: from the stained-glass bar panels mirroring the drink’s tri-color glow to the velvet booths in sapphire and gold. Even the entrance—three fist-sized jewels set into a doorframe—whispers Harry Johnson’s legacy.

The Hunt: Cracking the Rooftop Code for Bijou Drinkery Room

Finding Bijou feels like a scene from a spy novel. First, navigate to Avenida Sonora 189-B in Condesa. Enter the Colegio Superior de Gastronomía, a culinary school buzzing with food stalls. Take the elevator to the rooftop terrace (L’oie Foodie Rooftop), where twinkling lights and taco aromas fill the air. Now, the test: Along the eastern wall, disguised as architectural decor, lies a door marked only by three hand-carved stones—ruby, emerald, diamond.

“No passwords, no velvet ropes,” Alejandro told me. “We want guests to feel like insiders from the first touch.” Push the door open, descend a spiral staircase, and suddenly—you’re in a jewel box vibrating with soulful house music and the scent of smoked agave.

Atmosphere: An Intimate Oasis Where Music and Mixology Collide

Step inside, and the world shrinks to a warm, amber-lit embrace. With just 50 seats (mostly bar stools and booths), Bijou radiates exclusivity without elitism. The vibe? Think “Piet Mondrian designs a 1920s jazz den.”* Geometric art splashes primary colors across exposed brick walls. Low-hanging pendant lights cast honeyed pools over marble tables. And the centerpiece—that breathtaking stained-glass bar—glows like a cathedral window dedicated to spirits.

Music is curated as carefully as the cocktails. Thursday nights groove to hip-hop essentials (De La Soul, Anderson .Paak), while Fridays drift into sultry house blends. Volume stays at a perfect murmur—loud enough to energize, soft enough to dissect the herbal notes in your White Bijou with a friend.

The Menu: Alchemy, Play, and Unforgettable Flavors

The Rubik’s Cube Revolution: Your Drink, Your Rules

Forget menus. At Bijou, you’re handed a custom Rubik’s Cube—a 6-sided oracle with 80,000 possible drink combinations. Here’s how it works:

• Center squares = Base spirits (small-batch gin, smoky mezcal, aged rum)
• Edge squares = Flavors (tropical soursop, roasted banana, chili-infused honey) + textures (silky foam, effervescence, cream)
• Corner squares = Wildcards (Mexican chocolate bitters, passionfruit ash, black garlic tincture)

Twist it, hand it to your bartender, and watch the sorcery unfold. One guest’s combo—mezcal + pineapple + sesame foam + arbol chili—became the “Smoking Ananas,” now a cult favorite. “The Cube democratizes creativity,” said head mixologist Luis. “A grandmother from Guadalajara invented our best-selling drink last month!”

Signature Cocktails: Liquid Jewels Perfected

The Original Bijou: A Time Capsule in a Glass

This is where history meets hedonism. Tanqueray gin provides a crisp backbone, Carpano Antica vermouth swirls in raisin-rich sweetness, and green chartreuse (that elusive herbal elixir) adds forest-floor complexity. A dash of orange bitters lifts it all. Served ice-cold in a vintage coupe with a lemon twist, it’s herbaceous, silky, and hauntingly balanced—like sipping Gilded Age New York. Bartenders often share its origin story as they stir, making it feel like a ritual.

White Bijou: The Drier, Brighter Sibling

For those who find the original too rich, the White Bijou is revelation. Sipsmith gin mingles with Dolin blanc vermouth (lighter and floral), while Suze gentian liqueur adds rooty bitterness. Celery bitters provide a garden-fresh snap. The result? Crisp as a martini but layered like a sonnet. Pair it with their manchego-stuffed bombas—salty, creamy croquettes that make the cocktail sing.

Banana Republic: My Personal Obsession

Let’s be honest: I’d brave a rainstorm for this drink. Diplomatico Reserva rum lays a foundation of caramel and vanilla. Then comes roasted banana purée—thick, smoky, almost savory—balanced by Giffard banana liqueur’s brightness. Mexican chocolate bitters weave through it like dark velvet ribbon. Topped with cacao-dusted foam and served over a single ice sphere, it’s liquid banana bread meets rum old-fashioned. First sip notes: “Oh. Oh, this is spectacular.”

Soursop Mezcal: Smoke Meets Paradise

Imagine campfire smoke curling through a tropical orchard. That’s this stunner. Del Maguey Vida mezcal brings earthy smoke. Fresh soursop purée (from Chiapas) counters with creamy tartness. Lime and agave syrup sharpen the edges, while a saline solution magnifies the fruit. Served in a clay copita with toasted coconut flakes, it’s Mexico in a glass. Pro move: Ask for the tajín-chili salt rim for sweet-heat tension.

Latin American Pie: Dessert in a Coupe

My last visit ended with this—and I nearly licked the glass. Monkey 47 gin (botanicals galore) anchors the drink. Then, a cloud of passionfruit-curd foam floats atop, tangy and lush. Crushed graham crackers line the glass’s base, and lime zest brightens every sip. It’s key lime pie meets gin fizz, garnished with a buttery shortbread wedge. Genius? Absolutely.

Navigating the 2025 Reservation Surge

Winning a 50 Best Bar spot changes everything. Pre-2025, showing up at 7 PM might snag a bar stool. Now? Reservations vanish within minutes of OpenTable’s 30-day window opening. Here’s your survival toolkit:

• Platform: OpenTable is non-negotiable. Set calendar alerts for midnight (CDT) when new slots drop.
• Timing: Weekdays (Tuesday-Thursday) offer wiggle room. Fridays? Book exactly 30 days out.
• Walk-Ins: Arrive by 6:40 PM (doors open at 7). Expect 90-minute waits—but bar seats offer front-row mixology theater.
• Groups: Max 4 people. Larger parties? Try sister bar Tlečān (No. 3 on the list).

One bartender whispered: “We got 2,100 reservation requests the week after the award. Regulars started texting us crying!” Plan like your taste buds depend on it.

Why Bijou Outshines Even the Best

Beyond awards or cocktails, Bijou thrives on human moments:

• Bartenders as Storytellers: Luis once spent 10 minutes explaining how Oaxacan terroir affects mezcal’s smoke—while juggling 8 drink orders.
• Zero Pretension: Despite the hype, they’ll blast your favorite Bad Bunny track or sneak you a cheese bomba on the house.
• The Handshake Contrast: Handshake Speakeasy (2025’s No. 1) wows with white-glove luxury. Bijou? It’s the rebellious little sibling—cozier, louder, beaming with joy.

Mexico City’s Unmissable Jewel

Two years ago, Bijou was a whisper among cocktail pilgrims. Today, it’s a beacon—proof that intimacy and audacity can conquer the world. As I finished my third Banana Republic that night, I realized: This is why speakeasies endure. Not for secrecy, but for spaces that turn drinks into memories and strangers into co-conspirators.

Handshake may wear North America’s crown, but Bijou is its soul. Book that res. Savor that Latin American Pie. And when you spot those three jewels glowing in the rooftop dark? You’ll know adventure awaits.

P.S.: Can’t secure seats? Licorería Limantour (No. 9) and Tlecan (No. 3) deliver world-class Mexico City mixology.

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