Tom Collins
If you take the American side of the story, this drink evolved from the “The Great Tom Collins Hoax” of 1874.
- story: Leslie Pariseau
- photo:
Daiquiri
Though the name “daiquiri” may be inexorably linked to the frozen drink menu at strip mall chain restaurants these days, the true recipe is a classic.
- story: Leslie Pariseau
- photo: Daniel Krieger
Margarita
The true Margarita—a blend of fresh lime juice, tequila and orange liqueur with an optional sweetener—is a potent, well-built entry in the cocktail canon.
- story: Leslie Pariseau
- photo: Daniel Krieger
The Long Hello
Damon Boelte, the bar director at Brooklyn’s Prime Meats, has an affinity for naming his original drinks after songs, albums and musicians including this autumnal Champagne cocktail.
- story: Leslie Pariseau
- photo: Ed Anderson
Twentieth Century
The Twentieth Century Limited was such an institution that a Brit dreamed up a cocktail to honor the train line. It's similar to a Corpse Reviver #2, with crème de…
- story: Leslie Pariseau
- photo:
Laughing Buddha
This Californian buck-like cooler has long been the most popular cocktail at San Francisco's Cantina.
- story: Talia Baiocchi
- photo: Shannon Sturgis
Nancy Whang’s Pimm’s Cup
While on the road, LCD Soundsystem was always prepared with a mobile bar perpetually stocked with Champagne and Jameson. In the warm months, Pimm's Cups were a band staple.
- story: Leslie Pariseau
- photo:
Southside Fizz
Muddled mint and cucumber cut through the drink's inherent sweetness.
- story: Lizzie Munro
- photo: Lizzie Munro
White Peach Sgroppino
The frozen Italian classic meets seasonal peach sorbet.
- story: Tatiana Bautista
- photo:
Rose Tinted Glass
In this fragrant sour, Kirk Estopinal maintains a light flavor profile by using fennel tea syrup and rose water over a Cognac base.
- story: Chloe Frechette
- photo: