1/2 Dry Vermouth (1 1/2 oz Noilly Prat)
1 tsp Chartreuse (1/4 oz Green)
1 Orange Peel
Shake with ice (stir) and strain into a cocktail glass. I garnished with an orange twist.
Two Mondays ago, I reached for the 1927 Cuban El Arte de Hacer un Cocktail y Algo Mas that was translated cover to cover into English by Mixellany to The Art of Making a Cocktail. There, I spotted the Puentes which translates into Bridges that reminded me more of a tunnel drink, namely Kevin Martin's Albert Mathieu that he created at Eastern Standard and took with him in 2008 on a bartender exchange with PDT (we got Daniel Eun for a few nights!). Or perhaps this recipe comes closest to a much more balanced and more Dry Martini variation of the Bijou. The orange peel in the mixing tin is very parallel with the orange bitters that color the Bijou; I am not sure if a light muddling and stirring accomplished the same as shaking with ice though.