The Rob Roy is a cocktail consisting primarily of whisky and vermouth, created in 1894 by a bartender at the Waldorf Astoria in Manhattan, New York City. The drink was named in honor of the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B. Smith loosely based upon Scottish folk hero Rob Roy MacGregor.
French 75 is a cocktail made from gin, champagne, lemon juice, and sugar. It is also called a 75 Cocktail, or in French simply a Soixante Quinze.
The sidecar is a cocktail traditionally made with brandy, orange liqueur, and lemon juice. It became popular in Paris and London in the early 1920s. Common modifications of the original recipe are a sugar rim, added sugar syrup, and an orange twist or lemon twist.
The martini is a cocktail made with gin and vermouth, and garnished with an olive and/or a lemon twist. Over the years, the martini has become one of the best-known mixed alcoholic beverages. A common variation, the vodka martini, uses vodka instead of gin for the cocktail's base spirit.
The Singapore sling is a gin-based sling cocktail from Singapore. This long drink was developed in 1915 by Ngiam Tong Boon, a bartender at the Long Bar in Raffles Hotel, Singapore. It was initially called the gin sling.
The negroni is a cocktail, made of equal parts gin, vermouth rosso, and Campari, generally served on the rocks, and commonly garnished with an orange slice or orange peel. It is considered an apéritif.
Harry's New York Bar is a bar in Paris, France located at 5, Rue Daunou, between the Avenue de l'Opéra and the Rue de la Paix. It was converted from a bistro by jockey Tod Sloan in 1911 and became a popular expatriate spot during World War I. It has been frequented by a number of international celebrities and is said to be the birthplace of several classic cocktails.
A Bellini is a cocktail made with Prosecco and peach purée or nectar. It originated in Venice, Italy.
The Monkey Gland is a cocktail of gin, orange juice, grenadine and absinthe created in the 1920s by Harry MacElhone, owner of Harry's New York Bar in Paris, France.
White lady is a classic cocktail that is made with gin, Cointreau or triple sec, fresh lemon juice and an optional egg white. It belongs to the sidecar family, made with gin in place of brandy. The cocktail sometimes also includes additional ingredients, for example egg white, sugar, cream, or creme de menthe.
A "fizz" is a mixed drink variation on the older sours family of cocktail. Its defining features are an acidic juice and carbonated water. It typically includes gin or rum as its alcoholic ingredient.
A Bloody Mary is a cocktail containing vodka, tomato juice, and other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, pickled vegetables, salt, black pepper, lemon juice, lime juice and celery salt. Some versions of the drink, such as the "surf 'n turf" Bloody Mary, include shrimp and bacon as garnishes. In the United States, it is usually consumed in the morning or early afternoon, and is popular as a hangover cure.
The old pal is a cocktail consisting of equal parts rye whiskey, French vermouth (dry), and Campari.
The boulevardier cocktail is an alcoholic drink composed of whiskey, sweet vermouth, and Campari. It originated as an obscure cocktail in late 1920s Paris, and was largely forgotten for 80 years, before being rediscovered in the late 2000s as part of the craft cocktail movement, rapidly rising in popularity in the 2010s as a variant of the negroni, and becoming an IBA official cocktail in 2020.
Harry MacElhone was an early 20th century bartender, famous for his bar in Paris, Harry's New York Bar; his influential cocktail book, Harry's ABC of Mixing Cocktails; and for inventing or first publishing numerous classic cocktails.
The between the sheets is a cocktail consisting of white rum, cognac, triple sec, and lemon juice. When made with gin, instead of rum and cognac, it's called a "maiden's prayer".
The Zazarack cocktail, later spelled Zazarac, is an American cocktail which may be related to the Sazerac, although it might have originated completely independent of the more famous drink.
The diki-diki is a cocktail made with calvados, Swedish Punsch, and grapefruit juice, dating back to the 1920s where it was popular in London's higher-end American bar scene but is now more commonly served as a Tiki drink. The original recipe calls for shaking the ingredients with ice in 2:1:1 proportions, although many later variations have modified the ratio to greater emphasize the calvados as the base ingredient (4:1:1).
The doctor cocktail is a pre-prohibition era cocktail that traces in drink guides to as far back as 1917, when it appeared in Hugo R. Ensslin's Recipes for Mixed Drinks. As originally described the cocktail called simply for Swedish Punsch mixed with lime juice.
