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The Opening Act is a modern cocktail created by Sam Ross that combines bourbon with Aperol and grapefruit juice for a balanced, bittersweet drink.
The Millionaire is a Prohibition-era cocktail that combines bourbon with sloe gin, absinthe, and egg white for a rich, frothy drink befitting its luxurious name.
The Liberal is a classic pre-Prohibition cocktail that combines rye whiskey with sweet vermouth and Amer Picon for a bittersweet, complex drink.
The Conference is a classic cocktail that blends rye whiskey with cognac and calvados for a spirit-forward drink showcasing three distinct base spirits.
The Blinker is a Prohibition-era cocktail that combines rye whiskey with fresh grapefruit juice and grenadine for a tart, refreshing drink with a rosy hue.
The Little Italy is a modern classic cocktail created by Audrey Saunders that combines rye whiskey with Cynar and sweet vermouth for a bittersweet, complex drink.
The Red Hook is a modern classic cocktail created in Brooklyn that combines rye whiskey with Punt e Mes vermouth and maraschino liqueur for a complex, bittersweet drink.
The Brown Derby is a classic Hollywood cocktail from the 1930s that combines bourbon with fresh grapefruit juice and honey syrup for a balanced, refreshing drink.
The New York Sour is a classic American cocktail that adds a red wine float to the traditional whiskey sour, creating a visually striking drink with layered flavors.
The Rattlesnake is a classic American cocktail from the Prohibition era that combines rye whiskey with absinthe, lemon juice, and egg white for a frothy, herbaceous drink.
The Monte Carlo is a classic American cocktail from the early 1900s that combines rye whiskey with Bénédictine and Angostura bitters for a simple but refined drink.
The Preakness is a classic rye whiskey cocktail created in Baltimore to celebrate the city's legendary horse race, combining whiskey, sweet vermouth, and Bénédictine for a sophisticated sipper.
De La Louisiane was the house cocktail at Restaurant La Louisiane in New Orleans. The recipe was first published in Stanley Clisby Arthur's 1937 book "Famous New Orleans Drinks and How to Mix 'Em."
The Greenpoint was created in 2006 by Michael McIlroy at Milk & Honey bar in New York City. Named after a Brooklyn neighborhood, this modern classic is a variation on the Brooklyn cocktail.
The Scofflaw was created in 1924 by a bartender named Jock at Harry's New York Bar in Paris. The name came from a contest held by Delcevare King to create a derogatory term for Prohibition violators.
Remember the Maine was documented by Charles H. Baker Jr. in his 1939 book The Gentleman's Companion. Baker claimed he encountered the cocktail in Havana, Cuba during the 1933 Cuban Revolution.
The Brooklyn cocktail first appeared in print in 1908 in J.A. Grohusko's Jack's Manual. This pre-Prohibition drink combines rye whiskey with dry vermouth, maraschino liqueur, and Amer Picon.
The Toronto first appeared in Robert Vermeire's 1922 book "Cocktails: How to Mix Them" as the Fernet Cocktail. Vermeire noted it was "much appreciated by the Canadians of Toronto."
The Cable Car was created in 1996 by bartender Tony Abou-Ganim at the Starlight Room atop San Francisco's Sir Francis Drake Hotel. A modern variation on the classic Sidecar using spiced rum.
The Algonquin Cocktail is a classic 1920s drink named after the famous Algonquin Hotel in New York City, home to the legendary Algonquin Round Table where writers and critics gathered during the Jazz Age.
The Whiskey Sling is one of the oldest American mixed drinks, dating back to the 1700s. This simple combination of whiskey, sugar, and water represents early American drinking culture and served as the foundation for many cocktails that followed.
The Whiskey Fizz is a classic American cocktail from the 1880s that belongs to the "Fizz" family of drinks. These shaken cocktails combined spirits with citrus, sugar, and soda water, creating light and effervescent drinks popular in late 19th-century saloons.
The Whiskey Daisy is a classic American cocktail from the 1870s that belongs to the "Daisy" family of drinks. These vintage cocktails combined a base spirit with citrus, sweetener, and soda water, creating refreshing long drinks popular in Victorian-era saloons.
The Manhattan first appeared in newspapers in 1882 as a new style of cocktail. Jerry Thomas included it in his 1887 "Bar-Tender's Guide" using rye whiskey, sweet vermouth, and bitters. This classic remains one of the most iconic whiskey cocktails ever created.
The Sazerac originated in New Orleans in the mid-1800s and became the city's official cocktail in 2008. Originally made with cognac, the drink switched to rye whiskey around 1870. This bold cocktail features rye, sugar, Peychaud's Bitters, and an absinthe rinse.