Aromatic bitters made from the dried peel of bitter oranges along with other botanicals and spices. They are a classic cocktail seasoning used in the Martini, Manhattan, and many other drinks.

A sibling to the Bamboo swapping in sweet vermouth, this turn-of-the-century Broadway tribute is a low-ABV sipper with raisiny sherry depth and soft, bittersweet lift.

Adonis

The Adonis served dry -- fino sherry's mineral salinity and dry vermouth's herbal edge create an ultra-low-ABV aperitif of elegant complexity.

Adonis Dry

A Scotch Manhattan dating to 1900 that balances sweet and dry vermouths around smoky malt, drinking stirred and bittersweet with a soft whisper of peat.

Affinity

A stirred all-botanical build of gin and yellow Chartreuse with orange bitters, producing a golden, herbaceous sipper where honeyed spice rides atop a crisp juniper backbone.

Alaska

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

Aquavit's distinctive caraway and dill character in a dry Martini format -- herbaceous and Scandinavian with a citrus-aromatic finish.

Aquavit Martini

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 bone-dry gin martini variant lifted by orange bitters and a briny olive, the Astoria reads as a crisper, more aromatic sibling to the standard Dry Martini.

Astoria

A 50/50 gin-to-dry-vermouth Martini variation with orange bitters -- named for the Waldorf-Astoria, elegant and perfectly balanced.

Astoria Bianco

A featherweight stirred aperitif from 1890s Yokohama pairing nutty Amontillado sherry with dry vermouth and two dashes of bitters, delivering dry, savory elegance at low proof.

Bamboo

The 1886 Bamboo Cocktail in its strictest 50/50 form -- fino sherry and dry vermouth with two kinds of bitters, a low-ABV Martini ancestor.

Bamboo 50/50

The Bamboo's sweet variant -- amontillado sherry paired with sweet vermouth for a richer, rounder low-ABV aperitif with dried fruit depth.

Bamboo Sweet

A jewel-box stirred cocktail of gin, sweet vermouth, and green Chartreuse in equal parts — named for its trio of colors and drinking rich, herbal, and emphatically boozy.

Bijou

Harry Johnson's 1900 equal-parts trio — gin, sweet vermouth, and green Chartreuse in perfect thirds — a jewel-like (bijou = jewel) stirred drink of striking green-golden color and layered herbal complexity.

Bijou (Equal Parts)

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

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

A Manhattan variation from William 'Cocktail Bill' Boothby's 1908 book, topped with a splash of champagne. The sparkling wine adds effervescence and a celebratory lift to an otherwise classic stirred cocktail.

Boothby

A classic Normandy-inspired cocktail built on Calvados apple brandy, orange juice, orange liqueur, and bitters. Simple and fruit-forward, it showcases the apple character of Calvados against complementary orange notes.

Calvados Cocktail

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 dry, gin-forward pre-Prohibition cocktail layering maraschino cherry liqueur and orange bitters with lemon, drinking tart, aromatic, and subtly nutty — the gin-lover's Aviation.

Casino

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

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

Chile's elegant answer to the Martini — pisco stirred with dry vermouth and orange bitters, the Clarito showcases the pisco's floral, fruity character without the acidity of its famous sibling the Pisco Sour. Simple, delicate, and frequently overlooked.

Clarito

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

An Edwardian-era aperitif pairing dry vermouth with fino sherry, a kiss of maraschino, and orange bitters, yielding a pale, saline, nutty stirred drink full of nuance.

Coronation

The second Coronation variation from Harry Craddock — sherry and dry vermouth with a barspoon of maraschino and orange bitters, producing a nutty, dry, complex low-ABV aperitif of understated elegance.

Coronation No. 2

Named for New York's legendary Delmonico's Restaurant, this Savoy Cocktail Book stirred classic combines gin, cognac, and both vermouths with a dash of orange bitters — a proto-Martini with brandy depth and perfect balance.

Delmonico

A rye Manhattan variation from Ted Saucier's 1951 Bottoms Up, replacing vermouth with Cointreau and using Peychaud's bitters for a New Orleans influence. Dry, orange-forward, and spirit-driven.

Deshler

A pre-Prohibition equal-parts vermouth cocktail of understated elegance — the combination of dry and sweet vermouth with maraschino and orange bitters creates a low-ABV stirred drink of genuine sophistication, ideal as an aperitif.

Diplomat

A Scottish cousin to the Dry Martini where Scotch whisky stirs with dry vermouth and orange bitters, coming out malty, bone-dry, and whisper-thin with a lemon lift.

Dry Rob Roy

A sophisticated vermouth-forward aperitif — equal parts dry and sweet vermouth stirred with orange bitters. Low-ABV, elegant, and ideal before dinner, the Duplex showcases vermouth as a spirit in its own right.

Duplex

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

Fancy Free

The Fifty-Fifty Martini restores vermouth to its rightful co-starring role — equal parts gin and dry vermouth with orange bitters, it echoes the pre-Prohibition wet Martini and rewards those who believe vermouth is not merely a rinsing agent.

Fifty-Fifty Martini

A turn-of-the-century gin and sweet vermouth stirred drink lifted by Cherry Heering and orange bitters, landing bittersweet and cherry-tinged with a martini's backbone.

Fin de Siècle

A bone-dry Martini variant with fino sherry replacing all vermouth -- sherry's nutty, saline minerality takes the classic to bracing new depths.

Fino Martini Variation

A dry, herbaceous gin cocktail from Harry Johnson's 1882 Bartender's Manual. Bénédictine adds an herbal, honeyed note that elevates the classic martini template into something more complex.

Ford Cocktail

A pre-Martini British classic of gin stirred with sweet Italian vermouth and orange bitters, a gently sweet, low-proof stirred drink that predates the era of ice.

Gin and It

The British equal-parts gin and Italian (sweet vermouth) stirred cocktail -- simple, elegant, and a direct ancestor of the Negroni.

Gin and It Fresh

Gin and Lillet Blanc -- a stirred aperitif-style cocktail where gin's botanicals and Lillet's honey-citrus create effortless harmony.

Gin and Lillet

A richer riff on the Adonis that swaps dry vermouth for sweet and adds a barspoon of herby Bénédictine, turning the low-ABV sherry classic into something more golden, aromatic, and subtly complex.

Golden Adonis

Michael McIlroy's Brooklyn-borough variation stirs rye with sweet vermouth and yellow Chartreuse, giving the Manhattan template a honeyed, herbal spine and two layers of bitters.

Greenpoint

A variation on the Brooklyn neighborhood cocktail -- rye with yellow Chartreuse's herbal warmth replacing Benedictine.

Greenpoint Variation

Jerry Thomas's gin variation on the 'Improved' cocktail template — London dry gin stirred with maraschino, orange bitters, and a ghost of absinthe. A direct ancestor of the modern Martini with nutty, aromatic complexity.

Improved Gin Cocktail

A Japanese-inflected whisky sour that uses yuzu juice in place of lemon and honey syrup for sweetener — yuzu's complex citrus flavor (somewhere between grapefruit, lemon, and mandarin) is a natural partner for Scotch, and the egg white gives a silky foam finish.

Japanese Sour

A turn-of-the-century Manhattan riff splitting the bittering role between Campari and orange bitters, delivering a rye-driven sip with an astringent, citrus-peel bite.

Liberal

A sharp, elegant modern classic from London's bar scene that bridges dry gin and nutty fino sherry with a bright lemon edge and bracing orange bitters, delivering a savory, complex sip.

London Calling

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

A delicate Savoy-era equal-parts gin and Lillet with whispers of almond from creme de noyaux and a bright orange accent.

Old Etonian

A Canadian-inspired rye cocktail that combines the spice of rye whisky with the herbal sweetness of Bénédictine and a double dose of bitters. Clean, complex, and warming.

Ontario

The house cocktail of Rangoon's colonial-era Pegu Club, shaking gin with orange liqueur, lime, and two bitters into a bracingly dry, citrus-led classic with quiet spice.

Pegu Club

A vintage take on the Martini that balances sweet and dry vermouth against gin with a whisper of orange bitters, landing softer and more aromatic than its bone-dry descendants.

Perfect Martini

The Perfect Rob Roy splits the vermouth between sweet and dry, creating a drier, more complex version of the classic Scotch Manhattan. The balanced vermouth softens the Scotch without fully sweetening it.

Perfect Rob Roy

Pisco in the Martini format -- the grape spirit's floral, fruity character creates a lighter, Southern Hemisphere take on the classic.

Pisco Martini

Pisco's floral, grape-driven character shines in the Old Fashioned format -- lighter and fruitier than whiskey but with elegant depth.

Pisco Old Fashioned

A gin-Martini variation with Benedictine's herbal complexity and orange bitters -- sophisticated and spirit-forward with herbal depth.

Poet's Dream

A pre-Prohibition college-era cocktail pairing London dry gin with ruby port wine and orange bitters — the port adds a sweet, fruity body that smooths the gin's edges while preserving its botanical complexity. A little-known but highly rewarding stirred drink.

Princeton

A sleek, low-ABV stirred aperitif from Harry Craddock's Savoy Cocktail Book that mates nutty Amontillado sherry with dry vermouth and a dash of orange bitters for a savory, elegant pre-dinner sip.

Reform Cocktail

The Martini in reverse -- dry vermouth takes the lead with gin as supporting player, creating a delicate, low-ABV aperitif of remarkable elegance.

Reverse Martini

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 stirred, spirit-forward reworking of the classic that swaps whiskey for aged rum, letting molasses and oak take the lead with demerara syrup and a double dose of bitters.

Rum Old Fashioned

A pre-Prohibition gin cocktail from the 1930 Savoy Cocktail Book combining gin, both vermouths, orange juice, and Grand Marnier. The 'straight' version uses Grand Marnier while the 'curled' version uses orange curaçao.

Satan's Whiskers

A Prohibition-era Paris invention that christened America's newly outlawed drinkers, pulling rye, dry vermouth, lemon, and grenadine into a pink, tart, low-sugar sour.

Scofflaw

An agave-forward take on the Old Fashioned where tequila stands in for whiskey, sweetened with agave nectar and rounded by Angostura and orange bitters over a single large cube.

Tequila Old Fashioned

One of the oldest cocktails to pair gin with vermouth, the Turf Club predates the Martini itself — dry vermouth and a whisper of maraschino and absinthe transform gin into something bracingly elegant, a window into pre-Prohibition sophistication.

Turf Club

A pre-Prohibition gin-and-dry-vermouth martini variant laced with maraschino and absinthe, landing herbaceous, aromatic, and more complex than its short ingredient list suggests.

Turf Cocktail

An elegant pre-Prohibition Martini variant where dry vermouth meets a whisper of maraschino and absinthe over gin, producing a dry, perfumed sip with nutty cherry and faint licorice.

Tuxedo

A martini variation from Harry Craddock's 1930 Savoy Cocktail Book adding maraschino, orange bitters, and a dash of absinthe to equal parts gin and dry vermouth. More floral and complex than a classic dry martini.

Tuxedo No. 2

A forgotten 1900s cocktail combining rye whiskey with amontillado sherry, Grand Marnier, and orange bitters. The sherry adds nutty depth and a fortified wine richness that makes this an elegant pre-dinner sipper.

Up-to-Date

A pre-Prohibition era vermouth cocktail -- sweet vermouth with Angostura and orange bitters, a low-ABV sipper that lets the wine shine.

Vermouth Cocktail

A Vesper riff with orange bitters added -- Ian Fleming's original recipe of gin, vodka, and Lillet with an aromatic citrus twist.

Vesper Variation

A Prohibition-era Scotch cocktail combining dry vermouth, grenadine, absinthe, and orange bitters. Named after the WWI slang for a high-velocity shell that arrived and exploded simultaneously.

Whizz Bang

An old collegiate martini variation layering gin and dry vermouth with a hint of maraschino and orange bitters, yielding a dry, lightly nutty stirred sip finished with lemon oils.

Orange Bitters