An aperitif glass filled with dark amber liquid and an orange twist on the rim.
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A highball glass filled with classic old-fashioned cocktail and large ice cubes.
William Lingwood
1 of 7

Classic Old-Fashioned Cocktail

This classic old-fashioned cocktail recipe, made of sugar, water, whiskey or bourbon, and a splash of bitters, is an American classic.
Recipe
A classic Manhattan cocktail in a coupe glass with a lemon garnish.
John Kernick
2 of 7

Classic Manhattan Cocktail

A classic Manhattan cocktail is incredibly sassy. Made with whiskey, sweet vermouth, Grand Marnier, bitters, and a lemon twist, it's a classic for a reason.
Recipe
A Sazerac cocktail garnished with a twist, sitting on a bar beside a spoon and a bottle of rye whiskey.
William Lingwood
3 of 7

Sazerac Cocktail

The Sazerac cocktail is making a comeback revisiting the charm of old-school cocktails. Rye whiskey, absinthe, bitters, simple syrup, and a classic twist are all it takes.
Recipe
A tall aperitif glass filled with hanky panky cocktail and an orange twist on the rim of the glass.
Daniel Krieger
4 of 7

Hanky Panky Cocktail

This hanky panky cocktail recipe is similar to a martini, with a slightly sweet edge. Perfect for Valentine's Day or date night.
Recipe
A coupe glass filled with a revolver cocktail, garnished with orange peel.
Alanna Hale
5 of 7

The Revolver Cocktail

This revolver cocktail recipe is made with bourbon, coffee liquor, and orange bitters. An alternative to the Manhattan cocktail.
Recipe
Fatty Daddy Cocktail
David Leite
6 of 7

Fatty Daddy Cocktail

The David Leite cocktail recipe, made from bourbon, bacon, maple syrup, port, and Amarena cherries, is also known as The Fatty Daddy. Guess why.
Recipe
A high ball glass partially filled with an amber Sazerac cocktail without absinthe and an oversized ice cube.
Clare Barboza and Mark Bitterman
7 of 7

Sazerac Cocktail Without Absinthe

This Sazerac cocktail skips the traditional absinthe but still contains a little anise zip from anise bitters plus additional flavorings for a modern twist on a classic cocktail.
Recipe

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About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

Read More About Me

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