Gibson (cocktail) than the onion into the 1930s and beyond, but still none use bitters. The famous Polished Gibson is garnished with a potato. The drink is traditionally made with gin, but the vodka Gibson is also common. The exact origin of the Gibson is unclear, with numerous popular tales and theories about its genesis. According to one popular theory Charles Dana Gibson is responsible for the creation of the Gibson, when he supposedly challenged Charley Connolly, the bartender of the Players Club in New York City, to improve upon the martini's recipe, so Connolly simply substituted an onion for the olive
Bijou (cocktail) Bijou (cocktail) A bijou is a mixed alcoholic drink composed of gin, vermouth, and chartreuse. This cocktail was invented by Harry Johnson, "the father of professional bartending", who called it "bijou" because it combined the colors of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald. An original-style bijou is made stirred with ice as Johnson's 1900 "New and Improved Bartender Manual" states "mix well with a spoon and serve." This recipe is also one of the oldest in the manual, dating back to the 1890s. The bijou was popular for several decades. Unlike the Manhattan and