An American whiskey distilled from a grain mash of at least 51% corn and aged in new, charred oak barrels. It typically has flavors of vanilla, caramel, and oak, with a sweeter profile than rye or Scotch.

An almond-driven whiskey sour with amaretto and bourbon shaken over egg white, creating a frothy, nutty drink crowned by a few drops of Angostura.

Amaretto Sour

A modern bar staple that pairs any Amaro's herbal bitterness with a small backstop of bourbon, lemon, and egg white — the sour format amplifying and softening the amaro's complexity into something remarkably approachable.

Amaro Sour

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

Benton's Old Fashioned

Todd Smith's San Francisco riff on the classic, subbing Averna for sweet vermouth so bitter-herbal amaro deepens bourbon into something darker, richer, and more brooding.

Black Manhattan

The egg-white enriched Whiskey Sour -- a Boston Sour adds froth and silkiness that elevates the classic into a more elegant drink.

Boston Sour

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 Kentucky-style highball where bourbon's vanilla and oak meet the snap of ginger beer and bright lemon, a warm-weather cousin to the Mule and the Whiskey Sour.

Bourbon Buck

A simple highball-family classic where bourbon is shaken with lemon and sugar, then lengthened with soda water for a tall, crisp, vanilla-tinged sipper.

Bourbon Fizz

A velvety whiskey flip dry-shaken with egg yolk and simple syrup, where bourbon's vanilla and caramel notes fold into a silky, nutmeg-dusted dessert sip.

Bourbon Flip

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

A simple highball of bourbon and sparkling water — the Japanese-style highball format applied to American bourbon. The carbonation opens up the spirit's aromatics while keeping the drink light and endlessly drinkable.

Bourbon Highball

An early 20th-century highball whose name comes from the long spiral of lemon peel draped over the glass rim — bourbon, ginger ale, and bitters combining into a gently spiced, supremely easy sipper.

Bourbon Horse's Neck

Bourbon's vanilla and caramel notes make for a sweeter, warmer Hot Toddy -- honey, lemon, and hot water complete this winter staple.

Bourbon Hot Toddy

An American porch classic lengthening bourbon with lemon juice, sugar, and soda for a tall, tart, lightly honeyed sipper made for warm evenings.

Bourbon Lemonade

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

The classic Old Pal riff -- rye swapped for bourbon -- keeping Campari's bitter edge and dry vermouth's herbal dryness with added sweetness.

Bourbon Old Pal

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 bourbon Rickey — the classic Washington D.C. format of spirit, lime juice, and soda water with no sweetener — applied to bourbon. Dry, effervescent, and surprisingly refreshing for a whiskey drink.

Bourbon Rickey

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

The bar-stool standby of bourbon stretched with cola and a squeeze of lime, balancing vanilla-and-caramel sweetness with cola spice and bubbles in a foolproof long drink.

Bourbon and Cola

A classic American highball -- bourbon's vanilla and caramel sweetness pairs beautifully with the sweetness and spice of ginger ale.

Bourbon and Ginger Ale

A Prohibition-repeal Hollywood creation of bourbon, fresh grapefruit, and honey syrup, where the grapefruit's gentle bitterness meets honey's floral depth over rye-sweet whiskey.

Brown Derby

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

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

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

Cynar's artichoke bitterness in a frothy sour -- bourbon balances the amaro's intensity while egg white creates a silky, layered texture.

Cynar Sour Fresh

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

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 Manhattan variation from the Prohibition era that replaces a third of the sweet vermouth with Fernet-Branca — the result is bracingly bitter and herbal, a dark, complex stirred cocktail beloved by the amaro-inclined.

Fanciulli

A bourbon old fashioned variation sweetened with maraschino liqueur instead of sugar, landing silky and cherry-nutty with two bitters providing structure.

Fancy Free

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 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

Sam Ross's modern classic shaking bourbon with honey syrup, lemon juice, and egg white into a silky, golden sour where floral honey rounds the whiskey's edges.

Gold Rush Sour

Bourbon with fresh lemon and honey syrup topped with soda -- a Southern-style lemonade that's refreshing, floral, and perfectly balanced.

Honey Bourbon Lemonade

A Bee's Knees-adjacent bourbon sour that swaps simple syrup entirely for honey syrup — the honey's floral sweetness and viscosity create a richer, more golden version of the classic sour with a beautiful silky foam.

Honey Sour

A simple tall drink of bourbon and ginger beer splashed with Angostura and draped with a long lemon-peel spiral, drinking crisp, spicy, and lightly bittered.

Horse's Neck

The ur-cold remedy, warming bourbon with honey, lemon, and hot water for a soothing, lightly medicinal mug that tames a winter chill or a sore throat.

Hot Toddy

The bourbon-based variant of the Collins family, lengthening whiskey sour ingredients with soda for a tall, honeyed, lemony refresher that drinks breezy on a porch.

John Collins

A bourbon buck with muddled fresh raspberries and a sprinkling of Angostura bitters, created by Erick Castro at Rickhouse in San Francisco. The berry and ginger combination makes this a standout in the buck family.

Kentucky Buck

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

The bourbon version of the Moscow Mule, pairing caramel-forward whiskey with lime and ginger beer for a spicy, warming highball with a copper-mug chill.

Kentucky Mule

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

Lavender Old Fashioned

A riff on Sam Ross's modern classic stirring bourbon with sweet vermouth, Campari, and a splash of maraschino liqueur, producing a bittersweet, nutty Manhattan-Negroni hybrid.

Left Hand

A rare Prohibition-era bourbon sour spiked with pimento dram, the Jamaican allspice liqueur giving the drink a distinctly tropical baking-spice warmth alongside lime.

Lion's Tail

A lavish Prohibition sour of bourbon, orange liqueur, and grenadine shaken hard with egg white to build a plush, red-gold foam over whiskey's grain.

Millionaire

The bourbon staple of the Kentucky Derby, built on crushed ice, muddled mint, and sugar, served in a frosted silver cup that amplifies the drink's cooling herbal lift.

Mint Julep

Spiked hot apple cider warmed with cinnamon, cloves, and an orange slice -- a cozy autumnal drink made extraordinary with bourbon.

Mulled Cider

A richer whiskey flip adding tawny port to bourbon, whole egg, and sugar, yielding a velvety, nutty-raisined nightcap with nutmeg dust and plush, dessert-like depth.

New York Flip

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

A modern equal-parts sour from 2007 where bourbon, Aperol, Amaro Nonino, and lemon fold into a bittersweet, citrus-lifted drink that feels both approachable and quietly sophisticated.

Paper Plane

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

Peach Bourbon Smash

A Last Word riff replacing the gin with bourbon, making the equal-parts cocktail warmer, rounder, and more approachable while retaining the herbal intensity of Chartreuse and the cherry sweetness of maraschino.

Penultimate Word

A tropical bourbon cocktail from the Kahiki supper club era — bourbon's caramel backbone stands against the combined floral tartness of passion fruit, lemon, almond orgeat, and a grenadine blush for an unexpected island-meets-Kentucky hybrid.

Port Light

A split-soda bourbon highball cut with ginger ale for gentle spice and soda for lift, yielding a dry, effervescent sipper with a lemon-peel twist.

Presbyterian

A bartender's post-work pour of bourbon stirred with coffee liqueur and orange bitters, landing rich and roasty with a flamed-orange aromatic lift.

Revolver

A long-lost Louisville hotel creation layering bourbon, orange liqueur, and a generous dose of two bitters beneath Champagne, drinking rich, spiced, and improbably complex.

Seelbach

The rediscovered 1917 Kentucky classic -- bourbon, Cointreau, and a spectacular seven dashes each of Angostura and Peychaud's topped with champagne.

Seelbach Classic

A warm-weather or autumn cocktail combining bourbon with fresh apple cider, lemon juice, and cinnamon syrup. Simple, seasonal, and deeply comforting, it captures the flavors of fall in a glass.

Spiked Apple Cider

A classic sour with orange juice added, creating a rounder, less tart version of the whiskey sour. From Tom Bullock's 1917 The Ideal Bartender, the Stone Sour was a bar staple long before the whiskey sour became dominant.

Stone Sour

A Cairo-born hair-of-the-dog lengthener combining bourbon, gin, lime, and Angostura over ice with ginger beer, balancing boozy warmth against spicy, effervescent lift.

Suffering Bastard

A 19th-century Christmas punch where dark rum and bourbon meet a whipped egg-and-sugar batter thinned with hot water, dusted with nutmeg for a frothy, custardy holiday cup.

Tom and Jerry

Dick Bradsell's autumnal riff on the Old Fashioned at the Atlantic Bar & Grill — bourbon enriched with fresh apple cider and dark demerara syrup creates a warming, orchard-scented twist on the classic format.

Treacle

A Hawaiian tiki legend from the Don the Beachcomber school — equal parts dark rum and bourbon, passion fruit, orange juice, and spiced falernum create a genuinely itch-inducing, complex tropical drink you'll compulsively order again.

Tropical Itch

Bourbon in the Buck format -- ginger beer and lime complement bourbon's vanilla and caramel notes in a cousin of the Mule.

Whiskey Buck

A 19th-century American classic where bourbon is poured over crushed ice with muddled orange, lemon, and mint for a fragrant, gently sweet sipper once popularized by Mark Twain.

Whiskey Cobbler

Bourbon in the Collins format -- sometimes called a John Collins, this long refreshing drink shows bourbon's versatility in a light summer serve.

Whiskey Collins

The Crusta format -- a New Orleans ancestor of the Sidecar -- dressed up with bourbon, maraschino, orange liqueur, and a sugared rim.

Whiskey Crusta

The 19th-century Fix applied to whiskey -- bourbon, lemon, and pineapple over crushed ice make a cooling summer sipper.

Whiskey Fix

A lazy-afternoon highball of bourbon stretched with ginger ale and a lime squeeze, trading complexity for easygoing sweetness and a gentle ginger lift.

Whiskey Ginger

A two-ingredient classic of bourbon and ice-cold soda over a tall column of ice, stripped down so that the whiskey's vanilla and oak speak through the bubbles.

Whiskey Highball

Bourbon's warm sweetness and the Moscow Mule format combine -- ginger beer and lime in a copper mug create a distinctly Southern twist.

Whiskey Mule

An American summer cocktail that muddles fresh mint with bourbon, peach purée, lemon, and sugar — the orchard fruit, crushed mint, and corn whiskey creating a crushable warm-weather smash of Southern charm.

Whiskey Peach Smash

A bourbon-based rickey, unsweetened and built tall over ice with nothing but lime juice and soda for a dry, whiskey-forward quencher.

Whiskey Rickey

Bourbon transformed into an 18th-century Sangaree -- sweetened, topped with soda, and finished with a port float and grated nutmeg.

Whiskey Sangaree

A muddled-mint Mint Julep cousin shaken with lemon and simple syrup, turning bourbon bright and herbal without any of the stirred Julep's stately reserve.

Whiskey Smash

The canonical American sour: bourbon shaken with lemon, sugar, and egg white, finished with Angostura drops on a silky foam — bright, balanced, and endlessly adaptable.

Whiskey Sour

One of the most popular two-ingredient cocktails in the world, combining bourbon or rye with cola over ice. The caramel and vanilla notes of bourbon are amplified by cola's sweetness and carbonation.