la joya

1 1/2 oz Macchu Pisco
3/4 oz Green Chartreuse
3/4 oz Sweet Vermouth
2 dash Angostura Orange Bitters

Stir with ice, strain into a cocktail glass, and garnish with an orange twist.
For a second drink at Brother Cleve's night at Think Tank, I inquired about recipes he had been tinkering with lately. One that Cleve mentioned was a Pisco-based Bijou that he dubbed La Joya (both bijou and joya mean "jewel" when translated from French and Spanish, respectively). Much like the original, the drink began with a Chartreuse and orange oil aroma (although some Bijou recipes utilize a lemon twist). The sip was sweet and smooth with orange notes from the bitters and light grape ones from the vermouth and perhaps the pisco. On the swallow, the herbal notes of the Chartreuse presented themselves along with the pisco flavors. Interestingly, the pisco took the liqueur in a funkier direction than the crisper, more botanically driven gin-based classic.