#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.
Sours are aptly named drinks. Their flavour comes from either lemon or lime juice, which is balanced with sugar.
Sours can be based on practically any spirit but the bourbon based Whiskey Sour is by far the most popular. Many (including us) believe this drink is only properly made when smoothed with a little egg white.
Sours are served either straight-up in a sour glass (rather like a small flute) or on the rocks in an old-fashioned glass. They are traditionally garnished with a cherry and an orange slice, or sometimes a lemon slice.
Amaretto Sour (Difford's)
#19 in Top 100
Sweet n sour - frothy with an almond buzz. Three dashes (12 drops) of Angostura bitters help balance the drink and add an extra burst of flavour
#16 in Top 100
The Manhattan is complex, challenging and moreish. Best of all, it's available in a style to suit every palate.
Old Fashioned (IBA)
#4 in Top 100
As with the Martini, the glass this cocktail is served in has taken the name of the drink. Its origin stems from the adaptation and renaming of a similar drink known as the Whisky Cocktail which was shaken and served up. Who did the adapting and renaming is unknown.
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.
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.
Dopo Cena (Difford's)
Under the white head lies a dessert cocktail with aromatic cherry and marzipan flavours.