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Simon suggested the Londoner, which is basically a dry Bijou, so for kicks I dried out Gordon's Bijou by cutting the vermouth to 3/4 oz and upping the gin to 1.5 oz, Valentino-like. Used Elixir's Ver green herbal liqueur (Oregon's finest) instead of Chartreuse and it was more than sufficiently complex and bitter. A lemon twist played to the herbal aspects probably better than orange, and there isn't orange in this version of the Bijou anyway. To be savored slowly, as the ice melts.

I know everyone has a different palate, but this Bijou brings out the complexity of the Green Chartreuse in the best possible way for me.

Definitely my favourite of the bijou/Amber room variants.

Wonderful drink. Even better than it’s cousin, Amber Room.

Try it with Cocchi vermouth di Torino. More expensive but adds the wow factor.

A great cocktail. The combination of Greg chartreuse and Campari is intriguing. Agree on the getting better with dilution, I added a touch of water which takes the rough edges off.

My brother delievered a couple of bottles (green and yellow) Chartreuse yesterday, and since I've never had a Bijou before it's my birthday today I thought to myself "If not me, who? If not now, when?" Now, I obviously didn't exactly what to expect, but O-M-to the G. The result was something along the likes of a bitter, butterscotchy kind of a cocktail. Absolutely delicious. Maybe because I used an Old Tom gin (Hernö) and yellow Chartreuse..? Anyways, the result was absolutely amazing.

...how has it taken me this long to try this? I love a negroni, I adore a boulevardier, and this tops both of them.