The Bijou cocktail was created in the late 19th century, with its earliest known recipe appearing in the 1896 book "The Bartender's Guide" by Jerry Thomas, known as the father of American mixology. The name 'Bijou' is French for 'jewel,' reflecting the three primary ingredients' colors that resemble precious stones: gin (diamond), sweet vermouth (ruby), and green Chartreuse (emerald). The cocktail was popular during the Gilded Age and has seen a resurgence in craft cocktail culture, appreciated for its complex flavor profile and elegant presentation.