The Dry Martini is a classic cocktail that, like a tailored suit, is timeless. Although the original of the tipple is unclear, the Dry Martini has maintained a place in cocktail history due to being easy to use and endlessly sophisticated. Elegant for the fancy and boozy for the heavy-handed, this potation is truly the everyman's cocktail.
Mix up the Americano on the Fourth of July or anytime the spirit moves you.
The Martini’s savory second cousin, the Gibson uses a pickled cocktail onion in place of the typical briny olive to add an umami undertone to the classic cocktail. The Gibson is believed to have been created by San Francisco businessman Walter D.K. Gibson in the late 1800s, who thought that eating onions prevented colds, hence the addition of the mini allium.
Drink like the husband-and-wife detective team in The Thin Man.
Every home bartender should know how to make one of these.
This whiskey drink was invented in Paris while the US suffered through Prohibition.
The recipe for the Blood and Sand first appeared in print in Harry Craddock’s 1930 The Savoy Cocktail Book. It's a complex combination of fruity and smoky, and a cinch to make with just four ingredients of identical proportions. Try it yourself with the fool-proof recipe below.
The Negroni Cocktail is a classic Italian drink. Order a Negroni and you'll be sure to Impress your bartender.
The Vieux Carré is pure Old New Orleans and was invented at the city's famed Carousel Bar. This cognac and rye whiskey cocktail packs a powerful punch and is delightfully complex.
Add a brand-new flavor to the classic aperitif.