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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...
I found a different ratio more pleasing:
1 1/2 ounces gin
1 ounce sweet vermouth
3/4 ounce green Chartreuse
2 dashes orange bitters
Garnish: 1 maraschino cherry (optional).
Depending on the bitterness of your vermouth I suggest to replace the orange bitters with an orange zest twist.
I see where you’re going here with reducing the chartreuse, but do feel it’s lost something of what this cocktail is about. Haven’t quite made my mind up about it as a drink.
I had the opportunity to taste green chartreuse recently and then found it in my local US store (last bottle). Definitely a lot more expensive than in the UK BUT well worth it. Tried this Bijou and the proportions are great. It definitely is good on the rocks.