Top 10 Timeless Cocktails

Another Friday is here, and I’ve decided to compile a list of cocktails. As a passionate cocktail enthusiast, I’ve enjoyed countless lively cocktail nights. In this list, I’ll share the ultimate recipes for 10 classic cocktails, refined through my own experiences and inspired by my education from some of the world’s best cocktail bars and David A. Embury, the author of the definitive guide to cocktails: *The Fine Art of Mixing Drinks*. I highly recommend this book to anyone serious about cocktails – it’s unparalleled. Due to its rarity, copies often sell for over $200, but luckily, two used copies in good condition are currently available on Amazon for $120 and $161. You can buy them here.

Beyond glassware, you’ll need a muddler for crushing fruits, a cocktail shaker (or a large lidded jar as a substitute), a tall glass, a stirrer, and a strainer. Here’s what these tools look like:

A few key points about cocktails: authentic cocktails never include milk or cream. Also, none of the cocktails listed here feature vodka, as the goal is to savor the nuanced flavors of the spirits. Vodka, being a neutral spirit, is best reserved for simpler drinks like vodka and orange – don’t dilute premium cocktail ingredients with it.

A final tip: the images in this list are heavily garnished for visual appeal – follow the written instructions, not the pictures, to achieve the perfect drink. Our goal is to craft exquisite cocktails, not fruit salads. And I dare each of you to try at least one of these cocktails this weekend!

10. Tom Collins

1 tablespoon of sugar syrup Juice from 1 medium lemon 3-4 ounces of gin (2 measures)

Mix all the ingredients in a Tom Collins glass (refer to the image above) and add 4 ice cubes. Top with soda water, give it a gentle stir, and serve right away. If you’re using Old Tom Gin (mentioned below), reduce the sugar syrup by half.

Originally, the Tom Collins was crafted with Old Tom Gin, a sweeter variant of gin. Sadly, this type of gin is rare today, so we substitute it with regular gin and sugar syrup. The cocktail is served in a tall glass specifically designed for it, known as a Tom Collins glass, typically holding 12-16 ounces.

In a tall mixing glass (not for serving), combine 1 tablespoon of sugar syrup, a dozen fresh mint leaves, and 2-3 dashes of angostura bitters. Gently bruise the mint with a muddler, stirring and pressing lightly to blend the mixture (avoid using a blender). Be careful not to crush the mint leaves, as this can release bitter flavors. Pour 2 ounces of Bourbon over the mixture.

Take chilled julep glasses from the refrigerator and fill them with crushed ice (avoid touching the glasses with bare hands). Pour the prepared mixture over the ice and stir for a few minutes. Add more ice and top with Bourbon until the glass is filled to within 1/4 inch of the rim. Insert two long straws and garnish with sugared mint leaves before serving.

The julep, especially the mint julep, is a drink that sparks endless debate, as everyone has their own version. While it’s bold to claim any recipe as the “best,” I believe this one will win you over after just one sip.

1 teaspoon of sugar syrup 2 teaspoons of lemon juice 3 ounces of gin

Mix the ingredients in a goblet or highball glass, then top with chilled soda water. While the lemon juice is optional, I highly recommend including it for the best flavor. Serve immediately.

The term 'sling' generally refers to a cocktail made with sweetened spirits and water. You can easily swap gin for other spirits in this recipe to create variations like a whiskey sling, rum sling, or brandy sling.

1 part French vermouth 3 parts rum 1 dash of grenadine

Combine all three ingredients in an old-fashioned glass (the type typically used for whiskey on the rocks – 'old-fashioned' here refers to the style, not age) with large ice cubes. Add a twist of orange peel and, if desired, a cherry. Note: grenadine is made from pomegranates, not raspberries, so avoid substituting raspberry liqueur in this recipe.

This recipe represents the 'Cuban' version of El Presidente. There’s also an 'American' variation that incorporates lemon juice and curaçao for a different twist.

1 part sugar syrup 2 parts lime juice 8 parts white rum (Bacardi is recommended)

Shake all the ingredients vigorously, then strain into chilled old-fashioned or cocktail glasses for serving.

Fun fact: this cocktail was initially named Bacardi, but after a copyright lawsuit by the Bacardi company, the name daiquiri became the standard.

1 teaspoon of sugar syrup 3 dashes of bitters 2 – 2.5 ounces of whiskey

Fill small old-fashioned glasses with ice and let them chill before use.

Mix the ingredients with large ice cubes until well-chilled. Empty the old-fashioned glasses and swirl a dash of absinthe in each, discarding any excess. Strain the mixture into the chilled, absinthe-coated glasses. Garnish with a twist of lemon peel and serve with a small glass of ice water on the side as a chaser.

I’ve included the Sazerac primarily for its historical significance, as it is one of the earliest known cocktails, possibly the very first. However, its unique blend of absinthe and whiskey makes it an acquired taste that not everyone enjoys.

1 part tequila 1 part Cointreau (or any orange liqueur) 1 part lime juice

Mix the ingredients in a small old-fashioned glass filled with crushed ice, stirring gently to combine. Serve immediately for the best experience.

The exact origins of the Margarita remain a mystery. However, one thing is clear: it’s not meant to be blended into a slushy-like consistency in an electric blender!

1 part Cointreau 2 parts lemon juice 8 parts brandy

Shake the ingredients with ice until well-chilled, then strain into your preferred glass (see details below).

Traditionally served in a sour or delmonico glass, this cocktail also works beautifully in a standard cocktail glass. It’s my personal favorite.

1 part Italian vermouth 5 parts whiskey 1 dash angostura bitters

Stir (do not shake) the ingredients in a bar glass with ice. Strain into a cocktail glass and garnish with a single maraschino cherry – use a toothpick if the cherry lacks a stem.

While rye whiskey is the traditional choice for a Manhattan, bourbon can be used as a substitute if you prefer its flavor profile.

1 part Lillet Vermouth (French) 7 parts high-quality gin (Tanqueray No. 10 is highly recommended)

The martini is arguably the most debated cocktail on this list, having been misrepresented in films and bars worldwide. Let’s set the record straight: a true martini is always made with gin. If vodka is used, it’s a 'Vodka Martini,' not a classic martini. Substituting a lemon twist for an olive in a Vodka Martini transforms it into a completely different drink known as a Kangaroo.

Another critical point: a martini is never shaken. Despite what James Bond claims, martinis are always stirred. Shaking introduces bubbles, dilutes the drink, and clouds the vermouth, ruining the cocktail’s clarity. If you insist on shaking, it’s no longer a martini – it’s a Bradford. Now, here’s the ultimate martini recipe.

Gently stir the ingredients in a bar glass with ice (avoid vigorous stirring). Strain into a chilled cocktail glass and twist a lemon peel over the top to release its oils (do not drop the peel into the drink). Serve with a single stuffed olive on a toothpick. Adding multiple olives alters the drink’s flavor and should be avoided.

Replacing the olive with a cocktail onion turns your martini into a Gibson, a distinct variation of the classic.