Ingredient: sweet vermouth

The Bijou cocktail.

A brief rundown of the many forms of the Bijou cocktail

The Bijou cocktail is one that’s been around since at least 1900 (and likely earlier); almost consigned to history after Prohibition, the Bijou cocktail has found favour amongst bartenders thanks to its complex, herbal, and full-flavoured profile. It’s not a drink for the faint-hearted.

The Mixicologist’s Martinez

Lawlor keeps his Martinez recipe fairly classic: it’s a straight up 50/50 of sweet vermouth…

Remember the Maine recipe

The Remember the Maine is one of those drinks that has undergone a name change…

The New Pal

The New Pal recipe from Absinthe Brasserie & Bar

This New Pal recipe comes from the Absinthe Brasserie & Bar in San Francisco. Their New Pal employs a couple of old skool additions like a dash of Herbsaint (we’ve used absinthe) and Peychuad’s bitters. Like the Boulevardier, Hollinger and Schwartz have favoured sweet vermouth over dry, but opted for a straight rye whiskey as opposed to Canadian. Adding a dash of absinthe to a cocktail is a decidedly 19th century trait but the New Pal refreshes MacElhone’s recipe by citing resurging popular ingredients (at least amongst bartenders) namely the rye whiskey component.

The Negroni.


A local Count, Camillo Negroni was known for frequenting Florentine bars and his favoured tipple…