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.
#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.
Equal parts old tom gin and vermouth flavoured with the merest hint of maraschino, absinthe and orange bitters.
#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The Cosmopolitan was originally made with citrus vodka but this recipe works just as well with unflavoured vodka, and when a good quality cranberry juice is used, we prefer the simplicity of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 Connection (IBA)
#49 in Top 100
The apricot and almond notes in amaretto combine perfectly with cognac in this simple drink.
Dirty Martini (IBA)
#2 in Top 100
This drink varies from delicious to disgusting, depending on the liquid in your jar of olives. Oil will provide a revolting emulsion: make sure that your olives are packed in brine.
Espresso Martini (IBA)
#22 in Top 100
Forget the 'Vodka Red Bull', this is the cocktail connoisseur's way of combining caffeine and vodka.
French Martini (IBA)
#21 in Top 100
Raspberry and pineapple laced with vodka. Easy drinking and very fruity.
Vesper Dry Martini (Difford's)
Many bartenders advocate that a Martini should be stirred and not shaken, some citing the ridiculous argument that shaking will “bruise the gin.” If you like your Martinis shaken then avoid the possible look of distaste from your server and order a Vesper. This particular Dry Martini is always shaken, an action that aerates the drink, and makes it colder and more dilute than simply stirring. It also gives the drink a slightly clouded appearance and can leave small shards of ice on the surface of the drink - easily prevented by the use of a fine strainer when pouring.