Jack Rose
According to David Embury’s The Fine Art of Mixing Drinks, the Jack Rose was, during the mid-20th century, a pillar of basic cocktail-mixing knowledge.
- story: Leslie Pariseau
- photo: Daniel Krieger
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:
Singapore Sling
The Singapore Sling (more a tikified punch than a sling), one of the great thirst-quenchers of the 20th-century, was created at the Raffles Hotel in 1915.
- story: Leslie Pariseau
- photo: Daniel Krieger
White Peach Sgroppino
The frozen Italian classic meets seasonal peach sorbet.
- story: Tatiana Bautista
- photo:
Grenadine
Historically made from tart-sweet pomegranate juice and sugar, grenadine is perhaps the most enduring in the category of concentrated cocktail fruit syrups popular in the late 19th century.
- story: Leslie Pariseau
- photo:
The Bamboo Club’s Jungle Bird
Coconut-washed Campari gives this riff a richer, rounder texture.
- story: Mary Anne Porto
- photo:
Sidereal
The Sidereal achieves broad appeal with its strawberry, Thai basil and coconut cream base that's then shaken with three types of rum.
- story: Chloe Frechette
- photo:
Bunny Lebowski
Here, raspberry brandy adds a notably fruity element to a citrus-forward drink.
- story: Chloe Frechette
- photo:
Yacht Rock
Garret Richard's Jungle Bird riff is "bitter and a little bit light."
- story: Bianca Prum
- photo: Lizzie Munro
Pink Rabbit
Paul Calvert mimics the flavor profile and appearance of rosé with equal parts gin, vermouth and rooibos tea in his Pink Rabbit.
- story: Chloe Frechette
- photo: Lizzie Munro