Also called a rocks glass or Old Fashioned glass, this short, wide tumbler holds 6–10 oz. Its heavy base is built for muddling, and the wide mouth makes it easy to add a large ice cube or sphere. Classic for Old Fashioneds, Negronis, and Whiskey Sours on the rocks.

A New Orleans cafe classic in which anise-forward absinthe is poured over crushed ice with fresh mint and a splash of soda, yielding a frosty, licorice-scented cooler.

Absinthe Frappé

An 80s bar standard lengthening the whiskey-less amaretto sour with orange juice, producing an almond-and-citrus crowd-pleaser that drinks easy and wears its sweetness openly.

Amaretto Stone Sour

A split-base Old Fashioned riff from New York's Death & Co. stirring rye with apple brandy, demerara, and two bitters into a stately, orchard-scented boozy sipper.

American Trilogy

Aperol substitutes for Campari in the Negroni -- lower ABV and sweeter bitterness create a lighter, more accessible equal-parts stirred cocktail.

Aperol Negroni

Aquavit's caraway and dill step into the Negroni equal-parts template -- Scandinavian herbal notes play against Campari's bitterness perfectly.

Aquavit Negroni

A Nordic take on the old fashioned swapping whiskey for caraway- and dill-forward aquavit, with demerara and bitters anchoring its savory-herbal character.

Aquavit Old Fashioned

A cool-weather Boulevardier variation adding Calvados to the rye-Campari-vermouth base, drawing out apple, oak, and baking-spice notes that feel like a walk in foliage.

Autumn Leaves

The elemental two-ingredient classic — cognac's warmth and fruit paired with Bénédictine's legendary 27-herb liqueur — a drink so balanced it was eventually bottled pre-mixed by the distillery and has never left back-bar lists.

B & B

A Boulevardier dressed up with a splash of banana liqueur, where rye and Campari's bitter-sweet spine meets a warm, fruity top note that plays off the vermouth.

Bananavardier

Don Lee's PDT invention -- bourbon sweetened with real maple syrup and Angostura bitters for a warm, autumnal Old Fashioned.

Benton's Old Fashioned

Stephen Cole's low-ABV modern classic from Chicago's Violet Hour puts artichoke-bitter Cynar front and center, tempered by rich sweet vermouth, a bright squeeze of lemon, and a shower of orange bitters — a deeply satisfying aperitivo that drinks bigger than its proof.

Bitter Giuseppe

A Negroni variant that substitutes Fernet-Branca for sweet vermouth — the result is sharper, more intensely bitter, and far more herbal than the original. The Black Negroni is a polarizing but beloved drink among those who appreciate the bitter end of the spectrum.

Black Negroni

A two-ingredient rocks pour of vodka and coffee liqueur born in postwar Brussels, drinking dark, smooth, and subtly sweet with a roasted espresso finish.

Black Russian

Dick Bradsell's 1984 creation at Fred's Club in London — gin sour poured over crushed ice with crème de mûre drizzled on top to create a gorgeous purple gradient. One of the most influential modern cocktails, the Bramble helped ignite the UK craft cocktail movement.

Blackberry Bramble

A seasonal Negroni variation adding fresh blood orange juice to the classic gin-Campari-vermouth template, creating a lighter, more citrus-forward and deeply colored cocktail. Popular during winter citrus season.

Blood Orange Negroni

A classic working-class American combination of a shot of whiskey alongside a glass of beer, served either as a chaser or dropped into the pint. One of the simplest and most satisfying two-component drinks in bartending history.

Boilermaker

A whiskey-driven cousin of the Negroni born in 1920s Paris, swapping gin for bourbon so sweet vermouth and Campari land on a richer, rounder, bittersweet backbone.

Boulevardier

A tall, muddled smash combining bourbon with lemon, ginger syrup, and fresh mint, topped with soda for a herbaceous, spice-forward sipper with whiskey backbone.

Bourbon Ginger Smash

The bourbon interpretation of the classic New Orleans Milk Punch, swapping brandy for bourbon to add caramel and oak to the creamy, vanilla-scented base. A beloved brunch cocktail in the American South.

Bourbon Milk Punch

A porch-ready smash that muddles ripe peach and mint into bourbon with lemon and sugar, pairing stone-fruit sweetness with oak and mint lift for a Southern-summer sipper.

Bourbon Peach Smash

Sam Ross's Penicillin reworked with bourbon -- the honey-ginger-lemon formula works beautifully without the Scotch, warmer and less peaty.

Bourbon Penicillin

Jeffrey Morgenthaler's cassis-laced bourbon sour layers dark berry sweetness over lemon and Angostura, drinking like a whiskey sour with a deeper, wine-stained finish.

Bourbon Renewal

A Dale DeGroff-popularized classic where bourbon meets muddled mint, lemon, and sugar over crushed ice for a juicy, herb-streaked whiskey cooler.

Bourbon Smash

A bourbon-specific version of the classic sour, sometimes made without egg white but ideally with it for a silky foam. Bourbon's caramel and vanilla notes shine against fresh lemon juice and a light simple syrup sweetener.

Bourbon Sour

A bourbon Stone Sour named specifically for its base spirit, adding orange juice to the classic whiskey sour formula for a rounder, sweeter, and more fruit-forward drink that is approachable and versatile.

Bourbon Stone Sour

Dick Bradsell's 1980s London gin sour drizzled with crème de mûre so it bleeds purple through crushed ice, drinking like a tart, jammy English hedgerow in a glass.

Bramble

A 19th-century daisy built on brandy with orange liqueur, lemon, and a tint of grenadine, lengthened with soda for a fruity, amber-toned classic cooler.

Brandy Daisy

A New Orleans brunch staple shaking brandy with cream, sugar, and vanilla, topped with grated nutmeg — silky, cold, and just sweet enough to chase a morning.

Brandy Milk Punch

A Wisconsin-born riff on the old fashioned built on brandy, sugar, and Angostura, muddled with orange and cherry for a soft, fruit-forward, after-dinner sipper.

Brandy Old Fashioned

A plush classic sour in which cognac's raisined warmth is brightened by lemon and sugar, garnished with orange and a Luxardo cherry for a fruit-kissed, amber finish.

Brandy Sour

The tequila alter ego of the Black Russian — blanco tequila paired with coffee liqueur over ice produces a pleasantly bitter, agave-laced sipper that bridges Mexico's two great exports with elegant simplicity.

Brave Bull

Brazil's national cocktail of muddled lime and sugar lengthened with grassy, funky cachaça, drinking raw, bracingly tart, and unmistakably vegetal from the sugarcane spirit.

Caipirinha

The rum riff on the Caipirinha — light rum fills the glass where cachaça would normally go, creating a tropical, sugarcane-forward variation that is sweeter and more approachable than the Brazilian original.

Caipirissima

The Russian-Brazilian hybrid — vodka takes cachaça's place in the classic Caipirinha template, muddled with lime and sugar over crushed ice for a cleaner, crisper variation that swaps sugarcane funk for neutral spirit clarity.

Caipiroska

An autumnal Old Fashioned that substitutes Calvados for bourbon or rye — the French apple brandy's rich apple and barrel character shines in this classic format alongside demerara syrup and two types of bitters. One of the most compelling autumnal cocktails imaginable.

Calvados Old Fashioned

A Canadian-inspired Old Fashioned with rye whiskey and maple syrup -- the natural Canadian sweetener harmonizes perfectly with rye's spice.

Canadian Old Fashioned

A Cuban predecessor to the Daiquiri, stirring light rum with honey and fresh lime over ice — a rustic, three-ingredient sipper with floral sweetness and bright tropical tartness.

Canchanchara

A Rome-born stirred aperitivo of gin, dry vermouth, and Campari — essentially a drier Negroni with crisper, more juniper-forward character and a pronounced citrus-bitter finish.

Cardinale

A classic Mexican cocktail named for Lake Chapala in Jalisco — tequila brightened with orange and lemon juice, sweetened with grenadine, and perfumed with orange flower water. Festive, citrus-forward, and deeply Mexican in character.

Chapala

A colonial-era bourbon sipper named for a homemade cherry liqueur, stirring whiskey with Cherry Heering and a pair of bitters for a deep, stone-fruited old-fashioned cousin.

Cherry Bounce

Cherry Heering deepens the Old Fashioned with dark cherry fruit -- a jammy, fruity variation on the classic that's richer and more complex.

Cherry Old Fashioned

A dessert-bar twist on the Negroni that draws crème de cacao into the classic equal-parts stirred template — the chocolate's sweetness softening Campari's bitter edge into a luxurious, grown-up after-dinner variation.

Chocolate Negroni

Dark creme de cacao adds a chocolate dimension to the classic Old Fashioned -- bourbon, chocolate, and bitters make for a dessert-worthy sipper.

Chocolate Old Fashioned

An autumnal take on the Old Fashioned that swaps simple syrup for cinnamon syrup — the warm spice amplifies the caramel and vanilla notes already present in the bourbon, making this a natural choice for fall menus and whiskey drinkers who love complexity.

Cinnamon Old Fashioned

Coffee liqueur replaces simple syrup in the Old Fashioned -- bourbon's vanilla amplified by coffee's roasted depth with bitters.

Coffee Old Fashioned

The 19th-century original Julep form before bourbon took over -- Cognac's oak, stone fruit, and spice shine over crushed ice with fresh mint.

Cognac Julep

Cognac's fruit, spice, and oak elevated in the Old Fashioned framework with demerara sugar and Angostura and orange bitters.

Cognac Old Fashioned

Death & Co's multi-spirit riff on the Old Fashioned convenes bourbon, rye, brandy, and aged rum in equal measure — a bold congress of spirits unified by bitters and demerara, delivering endless layered complexity.

Conference

A Barbadian long drink of aged rum and clove-spiced falernum slicked with lime and Angostura, so dark and glossy the bitters pool on top like an oil sheen.

Corn 'n' Oil

The Bajan classic -- aged rum layered over falernum with lime and Angostura creates a spiced, aromatic rum cocktail named for its color layers.

Corn 'n' Oil Fresh

A Bajan (Barbados) rum classic where dark aged rum and spiced falernum combine like 'corn and oil' — two things that don't mix but create something essential. Low-proof, deeply aromatic, and richly spiced with a lime-bright edge.

Corn and Oil

An amaro-laced old fashioned stirring rye with artichoke-based Cynar and Angostura bitters, yielding a vegetal, bittersweet, deeply savory take on the classic.

Cynar Old Fashioned

A showpiece technique cocktail — a classic light-rum daiquiri base with a float of dark Demerara rum carefully poured over the back of a spoon, creating a striking two-layer visual and a gradual shift from clean citrus to deep molasses.

Demerara Dry Float

The quintessential Yuletide cup whipping bourbon, dark rum, egg yolk, sugar, and cream into a rich, nutmeg-spiced custard that defines the holiday bar cart.

Eggnog

The tequila cousin of the White Russian — blanco tequila, coffee liqueur, and cream shaken into a smooth, creamy, mildly caffeinated sipper that trades the original's vodka neutrality for agave's vegetal brightness.

El Toro

A caffeinated fusion of the Italian bitter standard with fresh espresso, where Campari and vermouth meet roasted coffee to produce a dark, bittersweet sipper with an orange-oiled finish.

Espresso Negroni

A wake-up twist on the classic, folding fresh espresso into bourbon with demerara and Angostura for a dark, roasty, boozy sip that reads as Old Fashioned-meets-tiramisu.

Espresso Old Fashioned

A colonial Philadelphia punch of light rum, brandy, and peach brandy tempered by lemon and sugar, producing a deceptively strong, fruit-tinged bowl that once floored the founding fathers.

Fish House Punch

A 1970s two-ingredient digestif of cognac and amaretto served over a single large cube, drinking warm, silky, and almond-rich with just enough brandy heat to linger.

French Connection

Genever's malty, gin-like spirit in the Old Fashioned format -- a historic Dutch-style take that predates the whiskey version.

Genever Old Fashioned

A modern Hamburg creation from Jörg Meyer that muddles fresh basil with gin, lemon, and simple syrup, yielding a vividly green, herbaceous sour with peppery-sweet aroma.

Gin Basil Smash

Gin's botanicals bring juniper and floral notes to the Boulevardier framework, softening Campari's bitterness and complementing sweet vermouth.

Gin Boulevardier

A 19th-century sour-family classic where gin, lemon, and orange liqueur are tinted with grenadine and topped with soda for a blush-pink, long, lightly sweet refresher.

Gin Daisy

A muddled mint-and-lemon classic from the smash family, where gin meets crushed herb and citrus for a bright, aromatic, quickly built sipper.

Gin Smash

Ginger syrup substitutes for simple syrup in the Old Fashioned -- spicy, warming ginger adds a kick that complements bourbon's vanilla notes.

Ginger Old Fashioned

A two-part digestif pairing Scotch whisky with almond-forward amaretto, mellowing the whisky's edge into a nutty, subtly sweet sipper that drinks like dessert in a rocks glass.

Godfather

The Godfather's vodka-based counterpart, a two-ingredient nightcap of vodka and amaretto that drinks like boozy marzipan over ice.

Godmother

A modern Milk & Honey creation swapping simple syrup for honey in a bourbon sour, giving the drink a rich, floral, almost buttery sweetness against bright lemon.

Gold Rush

A low-proof absinthe punch created by Charles Vexenat, pairing cool cucumber and soda with licorice spirit, lime, and sugar for a surprisingly gentle, garden-fresh sipper.

Green Beast

An 1890s cocktail from the Ivy League canon — cognac and sweet vermouth in a Manhattan-like formula with a splash of soda to lighten it. The Harvard predates the Manhattan by a decade and shows that brandy-vermouth combinations were once as common as whiskey ones.

Harvard

A Victorian-era refinement of the Old Fashioned, adding maraschino liqueur and absinthe to the classic whiskey-sugar-bitters formula. A forerunner of the modern cocktail movement's interest in 19th-century recipes.

Improved Whiskey Cocktail

The gentle Irish answer to the classic Old Fashioned — the light, floral character of Irish whiskey pairs beautifully with demerara sweetness and bitters, making for an approachable, warming, and effortlessly smooth stirred cocktail.

Irish Old Fashioned

The spicy margarita in its most direct form — fresh jalapeño muddled and shaken with silver tequila, orange liqueur, and fresh lime juice. The capsaicin from the jalapeño creates a slow-building heat that lingers pleasantly on the palate, balanced by the citrus-sweet framework.

Jalapeño Margarita

Jamaican aged rum dressed in Old Fashioned clothes -- allspice dram adds warm Jamaican spice that pairs perfectly with rum's molasses character.

Jamaican Old Fashioned

A 1970s Kuala Lumpur tiki classic that pairs blackstrap rum with Campari, pineapple, and lime, producing a bittersweet tropical drink where fruit sweetness meets Italian amaro.

Jungle Bird

A simple stirred bourbon drink sweetened and perfumed by honey-herb Bénédictine, finished with Angostura and an orange peel for a warm, southern-accented sipper.

Kentucky Colonel

Joaquin Simo's modern riff subs Jamaican rum for gin in the Negroni, pushing the classic into funkier, molasses-rich territory without losing its bittersweet spine.

Kingston Negroni

A Negroni variant where aged Jamaican rum replaces gin -- the rum's funk and molasses create a tropical, rich alternative to the classic.

Kingston Negroni Variation

A Victorian-era rum cocktail from Jerry Thomas's 1862 How to Mix Drinks, combining rum with raspberry, orange liqueur, and citrus. One of the first fruit-forward rum cocktails on record.

Knickerbocker

A tequila-based Negroni variation popularized by Gary Regan, stirring blanco tequila with Campari, both vermouths, and a dash of Angostura for a rose-tinted, bittersweet aperitivo.

La Rosita

Honey's floral character approximates a lavender Old Fashioned -- bourbon warmed with herbal sweetness and Angostura spice.

Lavender Old Fashioned

Trader Vic's 1944 tiki cornerstone of aged rum, orange liqueur, orgeat, and lime, floated with dark rum — a complex, nutty, citrus-bright benchmark of the Polynesian pop era.

Mai Tai

A smoky riff on the whiskey-Negroni cousin, swapping bourbon for mezcal so Campari's bitterness and sweet vermouth's richness ride on a wave of agave smoke and orange oil.

Mezcal Boulevardier

A smoky reimagining of the Negroni swapping gin for mezcal, the agave smoke braiding with Campari's bitter citrus and sweet vermouth into a bolder, earthier stir.

Mezcal Negroni

A smoky twist on the New York Sour where mezcal replaces whiskey, frothed with lemon, syrup, and egg white before a red wine float lays a dark, fruity cap across the top.

Mezcal New York Sour

An agave-driven Old Fashioned that trades whiskey for smoky mezcal, sweetened with agave and seasoned with Angostura for a campfire-tinged, spirit-forward stirred sipper.

Mezcal Old Fashioned

A White Russian pushed toward milkshake territory, blending vodka, coffee liqueur, and cream into an indulgent, dessert-like frozen pour.

Mudslide

An old Royal Navy ration turned tiki icon pairing light and dark rums with honey, lime, and grapefruit, yielding a dry, bracing long drink that drinks its weight with ease.

Navy Grog

The Italian bitter icon of equal-parts gin, sweet vermouth, and Campari, stirred over ice until it drinks ruby-red, herbal, and unapologetically bittersweet — the aperitivo standard.

Negroni

A pale, gentian-bitter take on the Negroni using Lillet Blanc and Suze in place of sweet vermouth and Campari. Elegant, floral, and bittersweet, it is often called the White Negroni variant that uses Suze.

Negroni Bianco

The 'botched' Negroni where prosecco stands in for gin, softening Campari and sweet vermouth into a fizzy, lower-proof aperitivo suddenly back in vogue.

Negroni Sbagliato

The accidental Negroni -- a bartender's mistake replacing gin with prosecco created this beloved Italian aperitivo, bitter and effervescent.

Negroni Sbagliato Fresh

A whiskey sour crowned with a floated layer of red wine that gives the drink a jammy, tannic top half and a bright, frothy citrus base — visually striking and subtly complex.

New York Sour

An after-dinner pour of Baileys and Frangelico lengthened with cream, tasting like toasted hazelnuts folded into Irish coffee cake and landing squarely in dessert-drink territory.

Nutty Irishman

Philip Ward's 2007 Death & Co creation splits the base between reposado tequila and smoky mezcal, sweetened with agave nectar and rounded by Angostura — a flamed orange twist crowns the glass and turns the classic Old Fashioned template into something earthy and magnetic.

Oaxaca Old Fashioned

A smoky Mexican riff on the Negroni that substitutes mezcal and a touch of blanco tequila for gin — the earthy, smoky agave character plays beautifully against Campari's bitter orange and sweet vermouth's richness, a modern classic in any agave-forward bar.

Oaxacan Negroni

Phil Ward's modern classic swaps whiskey for a mezcal-and-tequila split over demerara and bitters, giving the old fashioned template a smoky, agave-driven backbone.

Oaxacan Old Fashioned

The original cocktail template — bourbon, sugar, and bitters stirred over a single large cube — delivering a warming, spirit-forward sip that lets the whiskey's caramel and oak do the talking.

Old Fashioned

Cachaca's sugarcane funk meets passion fruit's tropical tart sweetness in a Caipirinha variation popular throughout Brazil.

Passion Fruit Caipirinha

A Southern summer Smash -- bourbon with ripe peach puree, lemon, and muddled mint for a juicy, refreshing seasonal cocktail.

Lowball Glass

About the Lowball Glass

157 Cocktails served in this glass