Friday is back, and that means it’s time to shake, stir, and sip our way through the best of the bar world. In this top 10 classic cocktail roundup I’m sharing the most reliable versions of each timeless drink, all drawn from my own bar‑hopping adventures and the legendary tome by David A. Embury, The Fine Art of Mixing Drinks. If you love cocktails, you’ll want a copy of Embury’s book – it’s a collector’s item that usually sells for $200+ but you can snag a used copy for $120‑$161 on Amazon. You can buy them here. Below you’ll find the recipes, the glassware, and the quirks that make each of these ten classics a must‑try.
Top 10 Classic Cocktail Overview
1. Martini
1 part Lillet Vermouth (French)
7 parts premium gin – Tanqueray No. 10 is my go‑to.
This cocktail sparks the most debate in any bar. First, a true martini is gin‑based, never vodka; calling a vodka‑based drink a “martini” is a misnomer. Second, the garnish matters: a single olive on a toothpick is classic, while two or three olives dilute the flavor. A lemon twist, not the peel itself, should be expressed over the drink to release aromatics without dropping it in.
Stir the ingredients gently in a mixing glass with ice – never shake, contrary to James Bond’s famous line. Strain into a chilled cocktail glass, garnish with the olive, and enjoy. Swap the olive for a cocktail onion and you’ve got a Gibson, a subtle cousin of the martini.
2. Manhattan
1 part Italian vermouth
5 parts rye whiskey (or bourbon if you prefer)
1 dash Angostura bitters
Combine the vermouth, whiskey, and bitters in a mixing glass filled with ice. Stir gently – never shake – until well‑chilled, then strain into a cocktail glass. Finish with a single maraschino cherry, either perched on a toothpick or dropped in.
While rye is traditional, bourbon offers a sweeter profile. The Manhattan’s elegance lies in its balance of spirit, sweet, and bitter, making it a perennial favorite.
3. Sidecar
1 part Cointreau
2 parts fresh lemon juice
8 parts brandy
Shake the Cointreau, lemon juice, and brandy over ice until frothy. Strain into a sour or Delmonico glass – a standard cocktail glass works fine too.
This sharp, citrus‑forward drink is a personal favorite of mine, offering a perfect harmony of sweet orange liqueur, tart lemon, and rich brandy.
4. Margarita
1 part tequila
1 part Cointreau (or any orange liqueur)
1 part fresh lime juice
Combine tequila, orange liqueur, and lime juice in a small old‑fashioned glass filled with crushed ice. Stir briefly to meld flavors, then serve immediately.
The origins of the Margarita are shrouded in mystery, but one thing’s clear: it’s never meant to be blended into a slushy. Keep it crisp, tart, and refreshing.
5. Sazerac
1 teaspoon sugar syrup
3 dashes aromatic bitters
2–2.5 ounces rye whiskey (or bourbon)
Fill two small old‑fashioned glasses with ice to chill. In a mixing glass, stir the sugar syrup, bitters, and whiskey with large ice cubes until cold.
Discard the ice from the chilled glasses, then swirl a few drops of absinthe around the interior, discarding any excess. Strain the stirred whiskey mixture into the prepared glasses, garnish with a lemon peel, and serve with a small glass of ice water on the side.
The Sazerac is one of the earliest recorded cocktails, dating back to the 19th century. Its bold combination of whiskey and absinthe makes it an acquired taste, but a true classic for history buffs.
6. Daiquiri
1 part sugar syrup
2 parts fresh lime juice
8 parts white rum (Bacardi is a solid choice)
Vigorously shake the sugar syrup, lime juice, and rum with ice, then strain into a chilled old‑fashioned or cocktail glass.
Originally known as the “Bacardi” after the brand that popularized it, the drink earned the name “Daiquiri” after a legal battle. Its simple balance of sweet, sour, and spirit makes it timeless.
7. El Presidente
1 part French vermouth
3 parts aged rum
1 dash grenadine (pomegranate‑based, not raspberry)
Combine the vermouth, rum, and grenadine in an old‑fashioned glass filled with large ice cubes. Add an orange twist (and optionally a cherry) as garnish.
Note: many mistake grenadine for a raspberry liqueur, but authentic grenadine is made from pomegranates. This recipe describes the Cuban style; an American version includes lemon juice and curaçao.
8. Gin Sling
1 teaspoon sugar syrup
2 teaspoons fresh lemon juice
3 ounces gin
Mix the sugar syrup, lemon juice, and gin in a goblet or highball glass, then top with chilled soda water. The lemon juice adds a bright edge, but you can omit it if you prefer a sweeter profile.
The term “sling” simply denotes a sweetened spirit diluted with water. Swap gin for whiskey, rum, or brandy to create endless variations.
9. Mint Julep
In a tall mixing glass, combine 1 tablespoon sugar syrup, a dozen fresh mint leaves, and 2–3 dashes Angostura bitters. Gently muddle the mint (don’t crush) and stir lightly.
Pour 2 oz bourbon over the mixture, then chill a julep glass in the freezer. Fill the glass with crushed ice, add the mint‑bourbon blend, and stir for a few minutes. Top with more ice, garnish with sugared mint leaves, and serve with two long straws.
The mint julep is notoriously divisive, but once you taste this balanced version you’ll understand why it remains a Southern staple.
10. Tom Collins
1 tablespoon sugar syrup
Juice of one medium lemon
3–4 oz gin (about two measures)
Stir the sugar syrup, lemon juice, and gin together in a tall Tom Collins glass, then add four ice cubes. Top off with soda water, give it a gentle stir, and serve immediately.
Historically, the Tom Collins was made with Old Tom gin, a slightly sweetened gin. Since Old Tom is scarce today, regular gin plus a splash of sugar syrup does the trick. The drink is served in the tallest cocktail glass, typically holding 12–16 oz.