An early classic found in The Bartender’s Guide, making it one of the earliest documented egg-white fizzes.
Lightly rinse a chilled fizz or highball glass with Absinthe. Add ingredients without ice to shaker and dry-shake for 10-12 seconds, hard. Add ice and shake 8-10 seconds aggressively. Strain into prepared glass and top gently with 2-3 oz of soda water. No garnish is traditional.
Developed in the 19th century this cocktail is a classic staple.
Add ingredients to a rocks glass. Add large clear ice cube (modern) or fresh ice (classic). Stir gently for 10-15 seconds with fresh ice and 20-25 seconds with a large ice cube. Express a wide orange peel over the glass and drop it in, add a maraschino cherry for garnish.
Created by Harry MacElhone in Paris during the 1920s. Part of the same cultural moment as the Boulevardier and Sidecar.
Add all ingredients to a mixing glass with fresh ice. Stir for 20-25 seconds, until smoothly diluted and well chilled. Strain into a chilled coupe or Nick & Nora glass and garnish with expression of lemon peel.
Improving a classic with a touch of herbal sweetness.
Stir in mixing glass with ice for 25-30 seconds until well diluted and smooth. Strain into chilled coupe glass and express an orange peel for garnish.
Emerged in the late 19th or early 20th century when Scotch highballs became fashionable and carbonated mixers were widely available.
Fill highball glass with ice and add Scotch. Add soda water and ginger ale/beer give 5-7 gentle stirs. Express a lemon peel for garnish.
Named after the operetta Rob Roy, this cocktail was created at the Waldorf-Astoria Hotel in New York City in 1894. The drink appeared shortly thereafter in early 20th-century bar manuals.
Add all ingredients to mixing glass with fresh ice and stir for 20-25 seconds until well diluted, smooth, and chilled. Strain into a coupe or Nick & Nora glass and express a lemon peel and optionally garnish with a maraschino cherry.
This drink is named for the Royal Bermuda Yacht Club which was founded in 1844 in Hamilton. This daiquiri adjacent cocktail appears in The Savoy Cocktail Book.
Add all ingredients to a shaker with ice and shake for 8-10 seconds, hard and fast, avoiding over-dilution. Double strain into a chilled coupe or Nick & Nora. Historically no garnish is used, but lime wheels are common today.
The cocktail's origin goes back to the 1937 British Industries Fair, but it gained widespread popularity in the 1950s after being endorsed by New York's 21 Club.
Add everything to a mixing glass with ice. Stir 20-25 seconds until well chilled and diluted. Strain over large clear ice cube in a rocks glass. Express lemon peel over the glass rim, discard or drop.
A spirit-forward cocktail, often called the official cocktail of New Orleans, known for its unique anise aroma from an Absinthe rinse.
Absinthe (or Pernod) wash a chilled glass first. In a shaker combine ingredients, add ice and stir 20-25 seconds. Strain drink into rinsed chilled glass. Express lemon peel for garnish.
Created in the late 1920s during the prohibition era as a reference to the term used to shame Americans who openly drank despite the Volstead Act.
Add all ingredients to a shaker with fresh ice and shake hard for 8-10 seconds avoiding over diluting the drink. Strain into a chilled coupe or Nick & Nora and express an orange peel for garnish.
One of the famous New Orleans cocktails, it was created at the Hotel Monteleone in 1938, specifically at the Carousel Bar. It was formulated by bartender Walter Bergeron and the name refers to the historic heart of New Orleans, the “Old Square”.
Add all ingredients to mixing glass with fresh ice. Stir for 25-30 seconds to create a stronger dilution and a very cold drink. Strain into a chilled coupe or Nick & Nora glass and express a lemon peel over the surface.
Codified in The Bartender’s Guide, which places it among the first named cocktails ever printed, it is part of the Sour family of drinks. The earliest standardized cocktail structure.
Add all ingredients to a shaker and dry shake for 10-12 seconds to emulsify. Add ice and shake 8-10 seconds hard and fast, double strain into chilled coupe glass. Add a dot of Angostura Bitters to the foam and drag with a pick.