Bacardi Cocktail (IBA)
This classic salmon-pinky drink perfectly combines and balances the light rum with the rich sourness of lime juice and the sweetness of pomegranate syrup.
#16 in Top 100
The Manhattan is complex, challenging and moreish. Best of all, it's available in a style to suit every palate.
#14 in Top 100
While bartenders in other cities have complicated the Sazerac by using a combination of spirits (us included), in New Orleans they keep it simple: straight rye whisky with a dash of sugar, stirred and strained into an Herbsaint washed glass.
#66 in Top 100
The sidecar is a cocktail traditionally made with cognac, orange liqueur (Cointreau, Grand Marnier, Dry Curaçao, or some other triple sec), plus lemon juice. In its ingredients, the drink is perhaps most closely related to the older brandy crusta, which differs both in presentation and in proportions of its components.
Classically the Stinger is shaken and served straight-up in a chilled coupe. However, we think it makes for a more refreshing peppermint and cognac digestif when served over crushed ice.
Equal parts old tom gin and vermouth flavoured with the merest hint of maraschino, absinthe and orange bitters.
Ramos Gin Fizz (IBA)
#54 in Top 100
One of the great classic cocktails. The perfect balance of sweet and sour is enhanced by the incredibly smooth, almost fluffy mouthfeel.
The use of mandarine (tangerine) instead of orange makes the Puccini slightly sharper than a simple mimosa.
Strawberries seem to complement prosecco even better than white peaches so perhaps order this in preference to a Bellini.
#5 in Top 100
The Cosmopolitan was originally made with citrus vodka but this recipe works just as well with unflavoured vodka, and when a good quality cranberry juice is used, we prefer the simplicity of unflavoured vodka in this cocktail.
French 75 (IBA)
#33 in Top 100
Fresh, clean, sophisticated – dangerously quaffable.
The use of powdered sugar instead of sugar syrup adds an attractive sherbet note to this cocktail. However, the drink also works well with sugar syrup – use ¼oz/7.5ml sugar syrup in place of the 1½ spoons of powdered sugar.