Review:

It is not uncommon to see Bijou recipes with equal parts gin, Chartreuse and sweet vermouth, as called for in Harry Johnson's Bartender's Manual. In fact, that's the norm. Equal parts work, but it makes for a cocktail strong enough to drop a rhinoceros with Chartreuse overly dominant (and I love Chartreuse).

The word 'bijou' is French for 'jewel', and this cocktail's name is said to have been inspired by the jewel-like colours of the ingredients: diamond for gin, ruby for rosso vermouth and emerald for Chartreuse Verte.

Variant:

Bijou cocktail (by Jamie Gordon)
Bijou cocktail (inspired by Lawlor's 1895 recipe
Bijou shot

History:

A cocktail named Bijou first appeared in C. F. Lawlor's 1895 book The Mixicologist as equal parts gin, Grand Marnier and sweet vermouth. This recipe is adapted from Harry Johnson's 1900 Bartender's Manual, which calls for "1/3 wine glass Chartreuse (green); 1/3 wine glass vermouth (Italian); 1/3 wine glass of Plymouth gin; 1 dash orange bitters".

Bijou Cocktail.
Take
1/3 Grand Marnier.
1/3 Vermouth.
1/3 Plymouth Gin.
Mix and strain; a delicious drink. Grand Marnier can also be served in pony-glass like any liquor.

C-F-Lawlor, 1895

BIJOU COCKTAIL.
(Use a large bar glass.)
¾ glass filled with fine shaved ice;
1/3 wine glass chartreuse (green);
1/3 wine glass vermouth (Italian);
1/3 wine glass of Plymouth gin;
1 dash of orange bitters.
Mix well with a spoon, strain into chilled glass; add a cherry or medium-size olive, squeeze a piece of lemon peel on top and serve.

Harry Johnson, 1900

Nutrition:

One serving of Bijou Cocktail (Difford's recipe) contains 154 calories