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Choosing a cocktail can be an overwhelming proposition. There are a huge amount of cocktails out there, and it can be tough to know what is what. My pro move when faced with a daunting list of specialty cocktails is to go with a classic, and I often do the same thing if I\u2019m pouring a cocktail at home. <\/p>\n<\/div>\n<\/div>\n
Whether you\u2019re looking to create a cocktail-ready bar in your home, or order like an expert at your favorite bar, we\u2019ve got you covered. We\u2019ve put together a list of essential classic cocktails, including their ingredients, popular variations, and types of glassware they\u2019re typically poured into<\/a> so you never have to say \u201cWait, what\u2019s in that?\u201d again.\u00a0<\/p>\n<\/div>\n<\/div>\n The Manhattan<\/a> is an iconic cocktail originally conceived in the late 1800s somewhere in Manhattan (some say the Manhattan Club, but we can\u2019t be sure). It\u2019s traditionally made with rye, although there are many, many variations on this three-ingredient classic. You can swap out the rye for bourbon or scotch (a Rob Roy<\/a>), the vermouth for amaro, or change up the bitters for a different flavor profile.\u00a0<\/p>\n<\/div>\n<\/div>\n This cocktail is rumored to be a riff on another classic, the Americano<\/a>, which is made with Campari, sweet vermouth, and seltzer. The story goes that sometime in the early 1900s in Florence, Italy, Count Camillo Negroni ordered an Americano with gin instead of seltzer, and the Negroni<\/a> was born. Variations of this popular cocktail abound, from replacing the gin with mezcal to the viral Negroni sbagliato<\/a>, which also swaps out the gin for sparkling wine.<\/p>\n<\/div>\n<\/div>\n Despite its name, the Moscow Mule<\/a> did not originate in Russia (nor does it have anything to do with mules). In 1941, the Los Angeles bar Cock \u2018n\u2019 Bull found themselves with an overabundance of their house-made ginger beer. The owner\u2019s friend happened to have just purchased the Smirnoff distillery, leaving him with a surplus of vodka that he was also trying to push out. One of the bartenders at Cock \u2018n\u2019 Bull created the cocktail to help clear out both. Variations on the original include swapping out the vodka for bourbon (a Kentucky Mule), gin (the Gin-Gin Mule), and dark rum (the Dark & Stormy<\/a>).\u00a0<\/p>\n<\/div>\n<\/div>\n Tied with the mimosa<\/a> for \u201ccocktail most acceptable to drink before noon,\u201d the Bloody Mary is a brunch MVP<\/a>. This savory cocktail has more than a few ingredients, and the variations are endless. Everyone has a favorite Bloody, with the variables up for debate including everything from the base (tomato juice, Clamato, V8) to whether to include horseradish, Worcestershire sauce, and hot sauce (and how much). You can swap the traditional vodka for tequila to make a Bloody Maria, or gin for a Red Snapper, among countless other riffs on this classic.<\/p>\n<\/div>\n<\/div>\n The Old-Fashioned<\/a> is a simple cocktail with a long history. Back in the mid- to late-1800s, a \u201cwhiskey cocktail\u201d was a mixture of whiskey, sugar, bitters, and ice or water. Once newer liqueurs started appearing in bars from Europe, cocktails began incorporating new flavors, which led to some patrons ordering a whiskey cocktail \u201cthe old-fashioned way.\u201d Despite the best efforts of the bar patrons of yore, there are many ways to experiment with the simple flavors of the Old-Fashioned, from trading the bourbon whiskey for different liquors to adding different flavor profiles via infused simple syrups.<\/p>\n<\/div>\n<\/div>\n The classic martini <\/a>is arguably the most quintessential of cocktails. The simple combination of gin, vermouth, and olives has spawned a surprising amount of variation. The ratios of liquor to vermouth can change from recipe to recipe as well as the inclusion of olive brine (making a dirty martini). However, the variables don\u2019t stop there. Swap the olive for a cocktail onion to make a Gibson, or the gin for vodka for a vodka martini, and that\u2019s without even getting into cocktails that retain the name \u201cmartini,\u201d but stray further from the core recipe, like the lemon drop martini<\/a>, or the ever-popular espresso martini<\/a>.<\/p>\n<\/div>\n<\/div>\n Origin stories for the mojito<\/a> are peppered with famous names. One story claims it was invented during the invasion of Cuba in 1586 by Sir Francis Drake, while another claims it was born in Havana at one of Ernest Hemingway\u2019s favorite bars. However it was conceived, this combination of fresh, citrusy flavors and rum remains a staple for beating summer heat. Variations include the addition of fruits like watermelon, coconut, or even some blackberries<\/a> and switching the white rum with other liquors like tequila or vodka.<\/p>\n<\/div>\n<\/div>\n The whiskey sour<\/a> is a cocktail that works in any season. The light flavor of lemon juice lifts the whiskey just enough for it to straddle the line between cold and warm weather. The addition of an egg white to this three-ingredient cocktail is traditional, but it\u2019s up to you to choose your own adventure. The egg white adds a layer of foam and a richer texture to the drink, but is certainly not mandatory. If egg whites aren\u2019t your thing, you might opt for an Amaretto Sour<\/a> (Amaretto swapped for the whiskey) or a New York Sour, which adds a red wine float to the top.<\/p>\n<\/div>\n<\/div>\n An Aperol spritz <\/a>is like summer in a glass. It\u2019s light and fizzy and fun, and just as appetizing at brunch as it is on vacation. This low-alcohol cocktail is actually an Italian aperitivo \u2014 a pre-dinner cocktail. Aperol itself is an Italian liqueur made with oranges that has a flavor that is both bitter and sweet. Twists on the classic include swapping the Aperol for other bitter liqueurs or amaros like Cynar or Campari.<\/p>\n<\/div>\n<\/div>\n An undisputed classic, the margarita <\/a>is a cocktail that can be very simple or a bit more complicated, depending on who\u2019s making it. The combination of tequila, lime juice, and some kind of sweetener can be riffed on endlessly. Some recipes call for orange liqueur, some for simple syrup, while others call for neither, opting instead for agave nectar. There are seemingly endless variations<\/a> that swap in alternate fruits<\/a>, or add spice<\/a>, and of course there\u2019s always the ubiquitous frozen margarita<\/a>.<\/p>\n<\/div>\n<\/div>\n