Bijou Invented by Harry Johnson, the Bijou dates back to the 1890s. The original recipe called for equal parts, but for this version from Caledonia Spirits in Montpelier, Vermont, the given proportions work best. Ingredients 2 ounces Barr Hill Gin 1/2 ounce sweet vermouth 1/2 ounce Green Chartreuse 2 dashes orange bitters Directions Combine ingredients in a mixing glass, add ice, stir, and strain into a cocktail glass. Garnish with an orange twist. This cocktail also works well served over ice.
Banya For this cocktail, 3BR Distillery in Keyport, New Jersey, took its agave distillate (made with hops and bitter orange peel) and a traditional Russian bread soda and kept piling up things to make it more beer-like. What the distillery got was nothing at all like it imagined, tasting more like an iced tea meets an Old Fashioned. Ingredients 1 1/2 ounces kvas 1 1/2 ounces 3BR SOCHNY 1/4 ounce hops simple syrup 1/4 ounce lime juice 1/4 ounce wood simple syrup 4 drops orange blossom water 2 dashes bitters Directions for Cocktail Add SOCHNY, hops simple syrup, lime juice and wood simple syrup in a shaker with ice and shake until the shaker is frosted. Strain into a rocks glass with a large ice cube. Add kvas, drops of orange blossom water and dashes of bitters directly to the glass and garnish with an orange half wheel. Directions for Syrups For the hops simple syrup, boil 24 grams of pelletized hops in 3 cups of water. Strain with an added 2 cups of sugar to the hop tea. For the wood simple syrup, use heavily oaked water in equal parts with sugar.