Choose what you like to filter out the rest.
Simpler than most tiki cocktails—it only contains five ingredients—the Jungle Bird is rumored to have been created in the late 1970s at the Kuala Lampur Hilton.
This highball standard is as simple as they come, with just two ingredients—grapefruit juice and vodka—served over ice and stirred.
Brooklyn bartender Toby Cecchini’s serves this rendition of the Gimlet at The Long Island Bar. His version is infused with ginger-lime cordial and served on the rocks.
The Algonquin Hotel’s house cocktail of spicy rye, vermouth and sweet pineapple.
At No. 9 Park in Boston, Ted Kilpatrick served this coffee-flavored drink with fresh espresso and cognac in the style of an Espresso Martini.
A modern classic by Jon Santer of Prizefighter in Emeryville, California, the Revolver is a simple, strong formula of rye whiskey, coffee liqueur and orange bitters.
Named for a town near the White Mountains of New Hampshire in northern Maine, the Mexico, ME is essentially a tequila Old-Fashioned spiked with mezcal and Allen’s Coffee Flavored Brandy.
Andrew Volk’s riff on The Sombrero—a mix of the beloved Allen’s Coffee Flavored Brandy, which is known as Maine’s unofficial state cocktail.
Reinterpreted for mere humans from Star Trek, Natasha David’s Tequila Sunrise variation gets its color from a splash of bottom-floating Campari.
In Anthony Burgess’s 1962 novel, A Clockwork Orange, the Korova Milk Bar dispenses drinks to make one shiver, namely the barbituate-infused Moloko Plus.