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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.

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

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