Cocktails!

Crisp and herbaceous, the classic Bijou cocktail from the late 1800s blends gin with a bouquet of herbs and spice from Chartreuse and vermouth.

Stir ingredients with ice and strain into a chilled martini glass.

A Manhattan variation made famous by the bullfighting movie.

Stir over ice then strain into coupe. Garnish with lemon or orange peel.

¾	oz	Rum
¾	oz	Rye whiskey
¾	oz	Campari (cacao infused)	Infuse with cacao and dark cherries
¾	oz	Vermouth (sweet)
2	dash(es)	Cherry bitters	Optional to sub for infusion
2	dash(es)	Chocolate bitters	Optional to sub for infusion

Sam Ross of New York’s Attaboy created this recipe as “the love child of a Negroni and a Manhattan,” sort of an extra-bitter Boulevardier.

Combine all of the ingredients in a mixing glass with ice, then stir for 25–30 seconds, or until well chilled. Strain into a coupe. Garnish.

Classic proportions are 1:1:1 but we usually favor 2:1:1 for more gin

2¼	oz	Bourbon	Use Woodford Reserve double oaked
¾	oz	Cognac	Classic proportions are 1:1:1 but we usually favor 2:1:1 for more gin
¾	oz	Benedictine
¾	oz	Vermouth (sweet)	Use Carpano Antica
2	dash(es)	Angostura bitters
2	dash(es)	Peychauds bitters

Stir with ice then pour over single clear cube into rocks glass.

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