Angel Face (IBA)
Rich apricot and apple with a backbone of botanical gin. Balanced rather than dry or sweet.
This drink looks better when stirred but the original 1930 recipe is shaken and we think it tastes better for it - that is unless you add some water to increase the dilution of the stirred recipe.
This is a fantastic, tangy cocktail and dangerously easy to drink - too many of these and you really will be flying.
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.
#9 in Top 100
Bitter and dry, but very tasty. This no namby-pamby drink is traditionally assembled and mixed directly in the glass. There is something about a Negroni that does not suit fussing about with mixing glasses and strainers. To garnish with a lemon slice is a heinous crime but I am quite partial to a fat orange wedge.
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.
#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.
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.
Black Russian (IBA)
#31 in Top 100
This popular cocktail is often served topped with cola, when it becomes a Colorado Bulldog.
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.
#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.
Cuba Libre (IBA)
#13 in Top 100
Basically a rum and coke with a squeeze of lime, but Cuba Libre has much more of a ring about it. And it is much more of a drink, the squeeze of lime adds layers of complexity, balancing the sweetness of the cola.
French Connection (IBA)
#49 in Top 100
The apricot and almond notes in amaretto combine perfectly with cognac in this simple drink.