"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.
1 ounce sweet vermouth, store in refrigerator after opening
4 dashes orange bitters, preferably Regan's brand
1 orange twist
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.