Bijou

This cocktail was invented by Harry Johnson, "the father of professional bartending", who called it bijou because it combined the colors of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald

• 1.5 oz Juniper Jones

• .75 oz sweet vermouth

• .5 oz green chartreuse

• 1 dash orange bitters

Stir all ingredients until ice is diluted. Strain into double old fashioned glass over a big cube. Garnish with expressed orange peel.