"Bijou" means "jewel" in French—quite fitting, because this gem of a drink lives up to its name. It's a favorite of The Broken Shaker’s mixologist Gabriel Orta, because it’s crisp and herbaceous, with equal parts gin and green Chartreuse. Gabe has a special technique for stirring the cocktail, so the Bijou is as fun to make as it is to drink.
Measure and add equal parts gin, green Chartreuse, and sweet vermouth to a cocktail pitcher; then add the orange bitters. Fill the pitcher with ice cubes. Place the cocktail spoon down the side of the pitcher; then run the spoon around the edge of the pitcher quickly but gently to stir, about 30 seconds.
Meanwhile, fill a stemmed glass with ice cubes and water to chill it for about 10-15 seconds; discard the ice and water. Place a julep strainer over the pitcher and strain cocktail into the chilled glass. Garnish: Peel a twist from an orange; squeeze over the cocktail to release the oils, then rub the peel around the rim of the glass. (Discard orange peel.) Serve immediately.