A modern cocktail, but follows pre-prohibition logic.
Add to mixing glass with ice and stir 20-25 seconds until smooth and well diluted. Strain over a large cube into a rocks glass. Express orange peel over the glass and drop it in.
Classic sour structure from the 19th century, the acidity of apple jack plays well here.
Dry shake liquor and egg white first for ~20 seconds. Add ingredients to a shaker with ice and shake hard for ~15 seconds. Strain into a chilled coupe glass or over fresh ice into a rocks glass. Lemon peel for garnish.
One of the original liqueur-and-spirit drinks from the 1930s that survived into modern times. Often credited to the “21” club in NYC.
Combine ingredients in a mixing glass with fresh ice and stir for 20-25 seconds until smooth and very cold. Strain into a rocks glass with a large ice cube or fresh ice. Use a lemon peel or twist for garnish.
Emerging during the same hotel-bar era that produced the Sidecar, White Lady, and Corpse Reviver. Famously documented by Harry Craddock at the Savoy Hotel in London.
Add ingredients to shaker with ice and shake firmly for ~10 seconds. Strain into chilled coupe glass. Garnish is not traditional.
Widely credited to Joseph Santini, a bartender working in New Orleans in the 1850s.
Combine in shaker with ice and shake for 8-10 seconds to avoid heavy dilution. Strain into a coupe glass with sugar rim and garnish with a long spiral of lemon peel.
Flips start their history in England and her colonies, and were originally made with Beer or Ale. In colonial America through the use of eggs Flips shifted to a spirits based cocktail that we know today and one of the earliest codified categories.
Dry shake hard for 20-25 seconds to emulsify ingredients. Add fresh ice and shake for 10-12 seconds to chill and dilute, strain into coupe glass and finish with nutmeg for garnish.
Belongs to the original mid 19th century Sour family of drinks that predate most named cocktails we think of today.
Add ingredients to a shaker with ice and shake hard for ~20 seconds. Strain into a chilled coupe glass or over fresh ice into a rocks glass. Lemon peel for garnish.
Formula that dates back to the Waldorf Astoria in New York, this cocktail stands out due to its triple base of gin, whiskey and cognac.
Combine all ingredients in a mixing glass with ice and stir for 25-30 seconds until well chilled and diluted. Strain into a chilled coupe or Nick & Nora glass and garnish with a lemon twist or orange twist.
Shows up in bartending references in the early 1970s as part of the amaretto boom.
Build in a rocks glass over large ice and stir, no garnish necessary.
One of the foundational American cocktails, built on applejack, the country’s oldest native spirit. Although apple brandy was produced since colonial times, it was a respectable bar ingredient by the late 1800s.
Add ingredients to shaker with ice, shake hard for 8-10 seconds, and strain into a chilled coupe glass. Garnish is not traditional, but in modern recipes apple slices are used.
This early 20th century cocktail sits between a Sidecar and a brandy Manhattan.
Add ingredients to shaker with fresh ice to avoid over-dilution. Shake firmly for 10-12 seconds. Strain into chilled coupe glass. For garnish express an orange peel, optionally rest peel on rim.
Appeared in the late 19th century when Brandy was still the dominant prestige spirit. Vermouth was fashionable and cocktails moved away from cloying to lighter flavors. It is documented in The Bartender’s Guide.
Combine ingredients in a mixing glass with fresh ice and stir for 20-25 seconds until smooth and very cold. Strain into a chilled coupe or Nick & Nora glass and garnish with expression of an orange peel.
