"Bijou" is my RETRO COCKTAIL for April, 2016. In French, bijou means "jewel". The drink is called this because it combines the colors of three jewels: gin for diamond, green chartreuse for emerald, and sweet vermouth for ruby. Said to be invented by Harry Johnson, who in the year 1900 compiled his seminal New & Improved Bartender Manual, the original recipe for a "Bijou" dates back to the 1890s.
Like the "Negroni" and the "Boulevardier", the "Bijou" has equal parts Gin and Sweet Vermouth*. What distinguishes it, is the Green Chartreuse (with a little Campari thrown in for old time's sake). The flavors blend marvelously with the Chartreuse playing well with the others, the exquisite bitterness of Campari, subtly off in the background.
*See my own cocktail creation called "La Dolce Vita" in the BLOG entry for April 3, 2016: The Evolution of a Cocktail
1 part Bulldog Gin
1 part Vya Sweet Vermouth
3/4 part Green Chartreuse
1/4 part Campari
dash of Hella Bitters Orange bitters
Build in a glass. Add ice and stir vigorously to chill. Strain into a rocks glass. Squeeze the oils from an orange peel over the drink, then rub the peel around the glass's rim before dropping it inside.