What are we pouring tonight?

Tara Wong, Saksey's, Detroit (2026)

1.5 oz Japanese whisky, 0.5 oz Sesame-washed Scotch, 0.5 oz Drambuie, 0.5 oz Coconut water, Lime seltzer, to top

Ivy Mix and Tom Macy, Leyenda, Brooklyn

2 oz White rum, 0.5 oz Pineapple juice, 0.5 oz Lime juice, 0.5 oz Ginger syrup, 2 dashes Angostura bitters, 1 oz Soda water

Tom Noori, Montpellier Wine Bar, Cheltenham

1 Demerara sugar cube, 3 dashes Peychaud's bitters, 3 dashes Angostura bitters, 2 sprigs Thyme, 1.75 oz Cognac, 0.5 oz Orange liqueur, 2 tsp Sweet vermouth

Sam Ross, Attaboy, New York (printed in Regarding Cocktails, 2016)

2 Orange slices, 1 oz Gin, 1 oz Cynar, 0.75 oz Lemon juice, 2 tsp Rich simple syrup

Classic (printed in Harry Craddock's Savoy Cocktail Book, 1930)

1.5 oz Cognac, 0.75 oz Blanc quinquina, 0.75 oz Lillet Blanc, 0.5 tsp Dry curaçao, 1 dash Angostura bitters

Andrea Ulsh, Poison Heart, Philadelphia (2025)

0.75 oz Melon liqueur, 0.5 oz Blanco tequila, 0.5 oz Mezcal, 0.5 oz Poblano liqueur, 0.5 oz Lime juice, Sparkling mineral water, to top

Brandon Ristaino, Test Pilot, Santa Barbara

0.75 oz Bourbon, 0.75 oz Lime juice, 0.5 oz Jamaican rum, 0.5 oz Pineapple syrup, 0.25 oz Overproof Jamaican rum, 0.25 oz Allspice dram, 1 dash Angostura bitters

Dominic Alling, Beretta, San Francisco (2015)

1 oz Rum, 1 oz Gin, 0.75 oz Sweet vermouth, 0.5 oz Campari, 0.25 oz Lemon juice, 0.5 oz Orgeat

John G. Martin and Jack Morgan, Cock 'n' Bull, Los Angeles (1941)

2 oz Vodka, 0.5 oz Lime juice, 4 oz Ginger beer

Sother Teague, New York (2023)

1.5 oz Cognac, 0.75 oz Amaro Nonino, 0.75 oz Cocchi Americano, 1 dash Orange citrate

Alexander Grant, Death & Co, Washington, D.C. (2024)

1.5 oz Cognac, 0.5 oz Coffee amaro, 0.5 oz Coconut water syrup, 1 dash Mole bitters, 1 dash Saline solution

Donovan Sornig, Bol, Vail, Colorado (2010)

2 oz Irish whiskey, 0.25 oz Green Chartreuse, 0.25 oz Sweet vermouth, 0.25 oz Velvet Falernum

Ngiam Tong Boon, Raffles Hotel, Singapore (c. 1915); many versions exist

1.5 oz Gin, 0.5 oz Cherry Heering, 0.25 oz Orange liqueur, 0.25 oz Bénédictine, 2 oz Pineapple juice, 0.5 oz Lime juice, 0.25 oz Grenadine, 1 dash Angostura bitters

Classic (San Juan, Puerto Rico, 1950s)

1 oz Jamaican rum (high-ester), 0.5 oz Demerara rum (151-proof), 0.5 oz White rum, 3 dashes Coconut liqueur, 1 oz Pineapple juice, 0.5 oz Lime juice, 0.75 oz Cream of coconut, 2 dashes Angostura bitters

Chantal Tseng, The Reading Room, Washington, D.C.

1.5 oz Aquavit, 1 oz Manzanilla sherry, 0.5 oz Green Chartreuse

Classic (Paris, WWI era)

1.5 oz Gin, 0.75 oz Lemon juice, 0.5 oz Cane sugar syrup, Top Champagne

Matt Arnold, Passing Fancies, Birmingham, England (2024)

1.25 oz Blended Scotch, 0.5 oz Guinness caramel, 3 dashes Walnut bitters

Classic (printed in Jerry Thomas's bar guide, 1876)

2 oz Gin, 0.75 oz Lemon juice, 0.75 oz Simple syrup, 1 Egg white, Top Soda water

Lawton Mackall, Esquire (1941)

1.5 oz Sloe gin, 1 oz Lemon juice, 1 tsp Rich simple syrup, 4 oz Champagne

Ted Majeski, United Press International (1950s)

2 oz Vodka, 0.75 oz Lemon juice, 0.5 oz Rich simple syrup, Top Soda water

Ave, Grand Cayman (2025)

0.75 oz Lightly aged rum, 0.5 oz Cream of coconut, 0.25 oz Pineapple juice, 0.25 oz Lime juice, Champagne, to top

Christos Chouseas, Bar 42, Athens (c. 2011)

10 Basil leaves, 0.75 oz Vodka, 0.75 oz Black raspberry liqueur, 0.5 oz Orange liqueur, 1.75 oz Cranberry juice, 1.75 oz Strawberry purée

Sam Ross, Milk & Honey, New York (2004)

3 slices Cucumber, 8 Mint leaves, 2 oz Gin, 1 oz Lime juice, 0.5 oz Rich simple syrup

Locke-Ober, Boston (1898)

2 oz Rye whiskey, 0.5 oz Lemon juice, 0.5 oz Orange juice, 0.5 oz Simple syrup, 1 tsp Pomegranate molasses