The Bijou

Evidently this recipe is a more modern-day friendly version of a cocktail first recorded in 1900 in Harry Johnson's Bartender's Manual , which called for equal parts of the spirits - certainly would have made this a more herb-forward drink. But the proportions I used produced a smooth, flavorful and enjoyable cocktail with that special something that green chartreuse always brings to the party. And I also saw recipes which further muted the herbaceous nature of the cocktail by substituting dry vermouth for sweet - being that I was making this cocktail for Suz as well (not a fan of sweet vermouth), I followed that path, which I thought still produced a well balanced cocktail. My choice of gin was Plymouth since its milder flavor helped bring out the remaining herbal tastes in the other spirits.

The Bijou

3 oz gin
1 oz green chartreuse
1 oz dry vermouth
dash of orange bitters

Stir in a mixing glass with ice and strain into a chilled cocktail glass.

The Algonquin

This is one of the 30+ cocktails on the Anvil 100 Cocktails to Drink Before You Die list that I had made before starting this project, and, being that it's a rye based cocktail, it's one I liked quite a bit. Typically when I make a cocktail, I'll make either just one for myself, or one for myself and for my wife, Suz, based on the base spirit. Suz doesn't really like gin (especially if it is a strong flavor in a drink), is so-so on whiskey, is neutral on vodka (appropriately), and really likes rum - so sometimes I'll make two of something if I think she might like it. This was one I thought she might like, since the rye is cut with vermouth and pineapple juice, which I thought might take enough of the edge off of the rye for her tastes.

After preparing the cocktail, we taste tested, and she asked me some really interesting questions. She didn't dislike the Algonquin, although she admitted it was a little too boozy for her tastes. But she wondered why the other ingredients (pineapple juice and vermouth) were in there at all? There was no hint of the vermouth at all in the flavor, and the pineapple was barely detectable. So what persuaded someone at the Algonquin Hotel in New York to use exactly these ingredients, and for it to become popular enough to warrant it becoming a signature cocktail?

Why cocktails are made the way they are is sometimes a well known story (like the Moscow Mule), very much in dispute (like the Martini), or there just isn't a lot known about them except maybe their place of origin (like the Algonquin). So why the bartender who made this drink did what they did is open to interpretation. But I like rye enough to not dwell too much on that - regardless of their reasons, they created a perfumey rye cocktail with a hint of fruit and a nice kick to it - that's about all I ask of my cocktails, really. And Suz ended up drinking the whole thing, so, philosophical differences aside, we evidently weren't too far apart on what the intended motivation of the Algonquin's originator must have been - a drained glass on the bar.

The Algonquin

1 1/2oz rye whiskey (Rittenhouse 100)
3/4 oz dry vermouth
3/4 pineapple juice

Combine ingredients in a cocktail shaker, add ice, and shake vigorously for 15 seconds. Strain into a chilled cocktail glass.

Manhattan

The first drink I made with the intent of blogging about it was a true classic - a Manhattan. This bourbon or rye whiskey based drink is everything a cocktail should be - easy to make, but maddeningly difficult to master. The ability to craft a perfect one (or the lack of that ability) can have profound consequences for anyone aspiring to be called a true Bartender (reference Fat Tony's lamentations about being served a flat, flavorless Manhattan.)

I prefer the rye version of the drink - it's a little more dry than the bourbon version...and I like rye a lot. So there's that. But if you want to tell whether a new watering hole is going to be worth your time, or if a neophyte referring to themselves as a "Bartender" with a capital "B" is the real deal, order a Manhattan. You'll know straight off whether you'll be back, or whether the schlub behind the bar should be swimming with the fishes in the East River.

Manhattan

2 1/2 ounces rye whiskey (Jim Beam Rye, but I prefer Rittenhouse)
1 1/2 Tbsp sweet vermouth (Martini and Rossi)
2 dashes Angostura bitters
1 small strip orange peel
1 maraschino cherry with stem (I leave these out)

Chill a cocktail glass by filling it with ice and water and let sit (I don't freeze my glasses - creates an unbalanced temperature in the drink...and my freezer isn't that big).
Fill a cocktail shaker 2/3 full with ice. Pour in whiskey and vermouth, then add bitters. Close shaker and shake vigorously for 15-20 seconds. Dump the ice and water out of the glass, and strain cocktail into it immediately. Twist the orange peel between your fingers to release the oils , rub the orange part around the rim, discard the peel. Garnish with cherry if you're into that sorta thing.