One of the oldest recipes for a classic, pre-Prohibition whiskey sour calls for a simple mixture of sugar, lemon juice, and whiskey. While some renditions swap simple syrup in place of sugar or add an egg white to the recipe to give it a frothy body, another variation on this famous favorite, widely known today as the New York sour, includes a float of red wine.
On cold nights, nothing hits the spot like a classic hot toddy. This warm cocktail doubles as a soothing tonic; perfect when you're dealing with a sore throat, the sniffles, or just need something comforting in your hands. Better yet, this hot toddy recipe comes together in minutes: dissolve honey in steaming water, add a splash of your favorite whiskey, and brighten it with fresh lemon juice. Garnish with a cinnamon stick and sip your way back to cozy.
The orange crush cocktail is more than just associated with Maryland - the bright orange citrus drink was actually declared the state's official cocktail on June 1, 2025, by Maryland governor Wes Moore. Bars in the area are serious about making them right, that is, with freshly squeezed orange juice. Look for bags of fresh oranges and juicers in an establishment before ordering, and make sure it will be the real deal.
If you're a cereal lover like I am, you'll need to try this 2-ingredient Cinnamon Toast Crunch shot! There's something about the combination that just works, even if it shouldn't. It's creamy, sweet, and full of spicy cinnamon flavor. As an expert in classic cocktail recipes, this isn't my normal drink vibe: but hey, I had a bottle of Fireball and and got curious!
Tart and cloyingly sweet, the martini is made with sour apple schnapps and vodka - meaning the drink also has an alarmingly green color that makes it hard to go unnoticed. Maybe some bartenders are rooting for the punchy drink's return, but the rest of us would welcome the option for something more subdued and sophisticated. That's where the Washington Apple cocktail comes in: A deep reddish-amber color, the apple-flavored martini is the Appletini riff for whisky lovers.
As you can imagine, Pépin's drink is inspired by the classic Manhattan cocktail, which typically features a base of rye whiskey, and the addition of sweet vermouth and bitters - but in this case, the sweet vermouth is the bulk of the cocktail. Pépin starts by filling a glass with ice, adding a squeeze of lime juice, and pouring a generous amount of sweet vermouth in the glass.
A whiskey sour is one of Jack's favorite cocktails to order when we go out to dinner. Made with bourbon, lemon juice, simple syrup, and optional egg white, it's brighter than most whiskey drinks, which Jack thinks makes it the perfect start to a good meal. It also means that though I'm not usually a whiskey drinker, I do enjoy a whiskey sour. I love its sweet/tart flavor, rich texture, and foamy top.
The Baltimore Bang cocktail combines bourbon, apricot brandy, fresh lemon juice, and simple syrup. To assemble, the ingredients all get a wet shake and strained into an ice-filled old fashioned glass (bonus points if you make your own simple syrup). Garnish with a skewered Luxardo cherry and orange wheel. You could also serve this sophisticated bad boy in a chilled martini glass.
You can revamp your Italian Aperol spritz with a nod to the Mexican paloma cocktail - just add the simple yet tangy ingredients you need for a paloma itself: a touch of grapefruit juice, a bottle of your preferred brand of tequila, some lemon or lime, and a can of club soda. In this scenario, the Aperol - a bittersweet orange aperitif - balances the rest of the ingredients, adding a hint of Italy to the Mexican classic.
Tiki drinks are all about layering and balance, criteria upon which the potent Fog Cutter delivers in spades - a feat no less impressive because of its signature potency. The Fog Cutter is built on the eyelash-searing foundation of a tri-spirit base (light rum, cognac, and London dry gin). Orgeat syrup enters for some sweet rounding balance, taming the boozy flame.
If you are a fan of white Russians, grasshopper cocktails, or any other sweet, creamy drinks, you will find a new favorite in the golden Cadillac. The story of this drink dates back to 1950s California, where it is said to have been concocted for a newly-engaged couple who had also just gotten a new car. The lovebirds requested the bartender at Poor Red's BBQ
The inspiration behind this drink was a basil sour I had when I was working in Trondheim, Norway. I loved the flavour combinations, and was keen to incorporate similar herbaceous notes into a drink that would represent one of the four elements, as well as our new restaurant.
