John Collins (IBA)
#27 in Top 100
A refreshing balance of sour lemon and sugar, laced with gin and lengthened with soda.
Gin Sour (Difford's)
#28 in Top 100
This 4:2:8 formula is a tad sourer than the classic sour proportions of 3:4:8: three-quarter part of the sour ingredient (lemon juice), one part of the sweet ingredient (sugar syrup) and two parts of the strong ingredient (gin).
Black Russian (IBA)
#31 in Top 100
This popular cocktail is often served topped with cola, when it becomes a Colorado Bulldog.
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.
Rusty Nail (IBA)
#35 in Top 100
The liqueur smooths and wonderfully combines with Scotch whisky. The proportions of Scotch to Drambuie vary wildly and are a matter of taste. However, somewhere around 3:1 appears to be preferred by most.
Pisco Sour (IBA)
#36 in Top 100
Traditionally this drink is blended with crushed ice. Be sure to drink it quickly while it's still cold.
Buck's Fizz (Difford's)
#37 in Top 100
A very simple cocktail, but when made with freshly squeezed oranges straight from the refrigerator this is a great brunch drink.
Kir Royal (IBA)
#41 in Top 100
Champagne replaces Bourgogne Aligoté white wine in this 'Royal' rendition of Mayor Canon Kir's classic aperitif. Easy to make, easy to drink.
#48 in Top 100
The temperature at which this drink is served and the freshness of the orange juice are crucial to its success, but it's perhaps better made into a Harvey Wallbanger.
French Connection (IBA)
#49 in Top 100
The apricot and almond notes in amaretto combine perfectly with cognac in this simple drink.
Tommy's Margarita (IBA)
#52 in Top 100
The flavor of agave is king in this simple Margarita, made without the traditional orange liqueur.
Sea Breeze (IBA)
#53 in Top 100
Few bartenders bother to shake this simple drink, instead they "build" by simply pouring ingredients into ice-filled glass and then briefly stirring to mix.
A layered version of the Seabreeze emerged and became popular in London during the 1990s.
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.
Tequila Sunrise (IBA)
#60 in Top 100
Well-balanced tequila and zesty citrus with a sweet treat at the bottom.
#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.
Champagne Cocktail (IBA)
#67 in Top 100
Perhaps somewhat over-hyped, but this classic cocktail remains as popular as ever. Starts bone dry and becomes slightly sweeter as you reach the dissolving cube at the bottom, depending on how briskly you drink of course.
Planter's Punch (IBA)
#75 in Top 100
Invented in the late 19th century by the founder of Myers's rum, Fred L. Myers. The recipe on the back of each bottle is known as the 'Old Plantation formula' and uses classic rum punch proportions of 1 sour (lime), 2 sweet (sugar), 3 strong (rum) and 4 weak (water). Rather than this or the American formula ( 1 sour, 2 sweet, 3 weak, and 4 strong), I've followed David A. Embury's recommendation of 1 sweet, 2 sour, 3 strong and 4 weak.