Dry Martini (IBA)
Readers of Embury will know he had a bone dry palate and Martinis made to his specification are just that, and with the correct dilution, fabulous.
#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.
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.