Master the Classics Archives

At the London Bar of the same name, Kevin Armstrong keeps the orange juice, but lets the gin shine in this overlooked 1930s recipe.

By revising the drink's proportions, Joe Campanale tilts the aperitivo towards greater refreshment.

Travis Tober dials in the summer standby with a trick for fuller flavor and less dilution.

For Trick Dog's Josh Harris, Suze has no place in the modern classic.

Washington, D.C.’s Kapri Robinson dials in the recipe for the delightfully simple sherry and vermouth aperitif.

Without altering the fernet classic’s “golden ratio,” Harlem’s Sugar Monk offers an unexpected upgrade to the blueprint.

Built on a split base of Old Tom and London dry gins, Harrison Ginsberg's take on the Martini's predecessor is made for the modern era.

Cane & Table's Kirk Estopinal adds an unexpected tropical spin to the template.

Jamie Boudreau tinkered with the whiskey and Fernet-Branca recipe for more than a decade before landing on his perfected split-base rendition.

Ben Hatch makes the case for the inclusion of the New York-born Manhattan variation in the New Orleans cocktail canon.

Estelle Bossy gives the equal-parts recipe the White Negroni treatment for a drier, more refreshing take on the classic Chartreuse cocktail.

At Tahona Bar, Carlo Bracci updates the tequila classic with mezcal and mole-infused grenadine.