In an age of artistinal bitters and small-batch gins, when hundreds of new drinks are finding their way onto menus, there's good reason why we keep coming back to the classics: manhattans, old-fashioneds, martinis, and negronis. These are the drinks on which so many others are based, primarily because their tried-and-true recipes have pleased generations (in some cases, a century or more) of discerning drinkers. We rounded up our favorite classic cocktails, and asked the experts to weigh in on how they've updated classics without reinventing the wheel.
- 2 oz. rye whiskey
- 3 dashes Peychaud's bitters
- 1 sugar cube
- splash of absinthe
Glass: rocks glass
Credit: Kevin O'Mara / Getty Images
Build: Swill a chilled rocks glass with absinthe, coating completely but discarding any excess; muddle sugar cube with bitters in glass; add rye.
Garnish: lemon peel