This four-ingredient classic cocktail is a jewel of a drink—convenient, as its name means “jewel” in French. Originally made with equal parts gin, Green Chartreuse and sweet vermouth, the Bijou made its first known appearance in Harry Johnson's Bartenders' Manual published in 1900. In the last decade, the drink has made something of a comeback, in part thanks to “King Cocktail” Dale DeGroff, who revived the century-old drink in his 2008 book The Essential Cocktail: The Art of Mixing Perfect Drinks with a slightly altered formula. Dry with an underlying, sweet herbaceousness, it’s a delicious alternative cocktail for the Martini drinking set.
There are those who consider the Manhattan a little sweet for their tastes. Enter the Perfect Manhattan—a recipe variation that calls for equal parts dry and sweet vermouth for a more balanced version of the classic cocktail. Though we believe Manhattans should always be made with rye, bourbon is also an acceptable option, especially in...