The pre-prohibition Manhattan, this drink is linked to the Algonquin Hotel which opened in 1902 and became a hub for writers, journalists, and actors.
Add ingredients to shaker with ice and shake firmly for ~ 10 seconds. Strain into a chilled coupe or Nick & Nora glass. No garnish needed, very light lemon peel expression optional.
Spirit based Flips are much older than people realize, dating back to colonial America. The Amaretto Flip is a modern invention that came around in the Amaretto boom of the 1970s.
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.
This drink’s reputation was overhauled with the cocktail revival of the 90s and 2000s through the introduction of classic ingredients like egg whites and fresh juices.
Combine ingredients into a shaker and dry shake 20-25 seconds to emulsify, you want to really whip it for heavy foam on this one. Wet shake with ice for 10-12 seconds to limit dilution, with medium aggression. Double strain into a chilled coupe or up in a rocks glass.
More autumnal than the gin variant, but aperitivo-friendly.
Stir ingredients in a mixing glass for 25-30 seconds with fresh ice until well diluted and smooth. Strain into a rocks glass with one large clear ice cube or fresh ice. Express an orange peel for garnish.
Early 20th century cocktail, likely pre-prohibition, named for Robert Burns, Scotland’s national poet. Meant to be more elegant and slightly old fashioned than a typical barroom drink.
Add ingredients to mixing glass with ice and stir until well chilled, 20-25 seconds. Strain into chilled coupe or Nick & Nora glass. A lemon peel expression is classic, but modern takes can use orange peel.
Known for its bittersweet, spirit-forward flavor profile, originating in 1920s Paris and experiencing a resurgence in popularity in the craft cocktail movement.
Combine and stir with ice until very cold and diluted. Strain into rocks glass, ideally over a large ice cube if possible, otherwise a coupe or Nick & Nora glass with regular ice. Express orange peel for garnish.
In this cocktail Bénédictine replaces sugar and secondary bitters.
Stir in mixing glass for 25-30 seconds with ice and serve in a rocks glass with one large cube or fresh ice. Express orange peel and optionally add maraschino cherry for garnish.
An adult mocha, old fashioned adjacent, cocktail.
Add ingredients to shaker with ice. Stir 20-25 seconds until properly chilled and slightly diluted. Strain into a rocks glass with ice and express orange peel for garnish.
Cacao replaces sugar and secondary bitters keep the drink dry.
Add ingredients to shaker with ice. Stir 20-25 seconds until properly chilled and slightly diluted. Strain into a coupe or Nick & Nora glass. Garnish with one maraschino cherry and expression of an orange peel.
Cacao replaces sugar and secondary bitters keep the drink dry.
Build in a rocks glass over a large cube or fresh ice. Stir gently for 15-20 seconds. Garnish with orange peel expression.
From the Famous New Orleans Drinks and How to Mix 'Em, published in 1937. This cocktail sits between a Vieux Carré and a Sazerac.
Absinthe rinse a chilled coupe glass. Still all ingredients in a shaker with ice until very cold, 20-25 seconds, strain into coupe.
Appearing in Charles Baker's The Gentleman's Companion (1939), the Diamondback is dry and spirit-forward with a complexity that earns its obscurity as a discovery rather than a flaw.
Combine all ingredients in a mixing glass with fresh ice and stir for 25-30 seconds until very cold. Strain into a chilled coupe or Nick & Nora glass. Express a lemon peel over the surface, discard or drop in. No additional garnish is traditional or needed.
