The Classic Bijou - Gin, Vermouth, Chartreuse, does it get much better?
It may be simpler to use the classic 1:1:1 ratio for this drink, but we follow Difford's recommendation here and use this ratio for something a little more crushable "Recipe adapted from Harry Johnson's 1900 Bartender's Manual which calls for "1/3 wine glass Chartreuse (green); 1/3 wine glass vermouth (Italian); 1/3 wine...