A fortified and aromatized wine sweetened with sugar and flavored with herbs and spices, produced primarily in Italy. It is an essential component of the Manhattan, Negroni, and Rob Roy.

A low-alcohol aperitif combining equal parts sweet and dry vermouth topped with soda water. An elegant and light pre-dinner drink from the early 20th century, often called the poor man's champagne.

Addington

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

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

The original low-ABV Italian aperitivo of Campari, sweet vermouth, and soda over ice, drinking bittersweet, fizzy, and just bracing enough to open the appetite without dulling it.

Americano

The Americano's classic Campari-vermouth bitterness lifted with prosecco for a sparkling, lighter aperitivo serve.

Americano Spritz

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

Bamboo Sweet

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

A Savoy classic spirit-forward stirred rye cocktail with sweet vermouth, a rinse of absinthe, and Angostura bitters.

Barry Cocktail

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

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 Jazz Age curio named for Valentino's bullfighting film, equal parts Scotch, sweet vermouth, Cherry Heering, and orange juice for a plush, fruit-and-smoke swirl.

Blood and Sand

A Scotch Manhattan laced with a teaspoon of Bénédictine, whose honeyed herbal sweetness threads through malt whisky and vermouth like a hymn to Rabbie Burns.

Bobby Burns

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 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 Wisconsin supper-club staple that swaps whiskey for brandy, softening the Manhattan into a rounder, fruitier stirred drink with plush vermouth and a brandied cherry.

Brandy Manhattan

A pre-Prohibition Manhattan-martini hybrid shaking gin with orange juice and both vermouths, producing a soft, sunny sipper that drinks like a more botanical mimosa.

Bronx

Calvados apple brandy steps into the Manhattan format -- dried apple and pear notes blend with vermouth sweetness and bitters spice.

Calvados Manhattan

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

Cognac's fruit and oak replace rye whiskey in the Manhattan, creating a rounder, fruit-forward stirred cocktail.

Cognac Manhattan

The heavier of the Savoy's morning-after brothers, a stirred, spirit-forward mix of brandy, Calvados, and sweet vermouth built to resurrect the hard-drinking dead.

Corpse Reviver #1

The oldest of the Corpse Reviver family from Jerry Thomas's era — a simple, warming blend of cognac, apple brandy, and sweet vermouth that was prescribed as a morning restorative for the previous night's damage.

Corpse Reviver (Gold)

The third Corpse Reviver from the Savoy -- equal parts brandy, Calvados, and sweet vermouth in a warming, spirit-forward morning restorative.

Corpse Reviver No. 3

A gilded New Orleans Manhattan variation — rye sweetened with vermouth, touched with Bénédictine's herbal honey and a barspoon of amaro for a Southern cocktail of considerable depth and aromatic spice.

Creole Cocktail

A New Orleans counterpart to the Sazerac, stirring rye with sweet vermouth, Bénédictine, and an absinthe rinse, pouring layered, licorice-tinged, and richly Creole.

De La Louisiane

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 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 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

The house daiquiri of El Floridita bar in Havana, created by legendary barman Constantino Ribalaigua Vert. Unlike Hemingway's version, this one incorporates sweet vermouth and grenadine for a richer, more nuanced Cuban cocktail.

El Floridita

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

An autumnal stirred cocktail built on Calvados — French apple brandy — with both vermouths and a Campari blush. Named for the season it evokes, with orchard fruit, bitter complexity, and the bittersweet mood of harvest time.

Fallen Leaves

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 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 pre-Prohibition martini variation splitting sweet and dry vermouth against London gin with a dash of absinthe, yielding a botanical, lightly licorice-tinged stirred aperitif.

Fourth Degree

A forgotten cocktail from Harry Craddock's 1930 Savoy Cocktail Book combining brandy and sweet vermouth with a barspoon of Bénédictine. The result is silky, herbal, and deeply satisfying.

Froupe

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

Gin Boulevardier

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

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

Ada Coleman's London Savoy creation layers a dash of Fernet-Branca into a gin–sweet vermouth stir, turning a Martinez-like base into a darker, menthol-bitter, digestif-leaning classic.

Hanky Panky

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 Bronx cocktail with a dash of Angostura — gin, both vermouths, and orange juice stirred to a soft, bittersweet balance that reads gentler than a martini.

Income Tax

A Savoy-era martini variation juggling gin, both vermouths, orange curaçao, lemon, and Angostura, delivering a layered, bittersweet sip that pulls in every direction at once.

Journalist

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 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

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 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

Audrey Saunders' Manhattan variation trades Angostura for Cynar's artichoke-bitter backbone, yielding a softer, earthier sip with cherry-liqueur sweetness at the edges.

Little Italy

The defining stirred whiskey cocktail, where spicy rye, sweet vermouth, and aromatic bitters marry into a silky, deeply aromatic sipper finished with a plump brandied cherry.

Manhattan

A 19th-century forebear of the Martini, stirring gin with sweet vermouth, maraschino, and bitters into a rich, wine-like sip with nutty cherry depth and a bittersweet orange-peel lift.

Martinez

A pre-Prohibition rye Manhattan variation with Cherry Heering and a dash of absinthe, adding fruit and anise complexity to the classic template. Named after President William McKinley.

McKinley's Delight

A late 19th-century brandy Manhattan — cognac stands in for whiskey opposite sweet vermouth and bitters, with a touch of sugar lending an extra velvet smoothness that made this the uptown cocktail of its era.

Metropolitan

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

Ada Coleman's Hanky Panky remixed with mezcal -- smoke and agave deepen the Fernet-sweet vermouth interplay into a bolder, more dramatic sip.

Mezcal Hanky Panky

A smoked-agave take on the Manhattan trading whiskey for mezcal, so sweet vermouth and Angostura wrap around campfire smoke and earthy funk for a stirred, spirit-forward sip.

Mezcal Manhattan

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 forgotten pre-Prohibition rye Manhattan variant with Campari adding a gentle bitter edge in place of extra vermouth.

Narragansett

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

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 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

A classic Irish Manhattan — smooth Irish whiskey in place of rye or bourbon produces a softer, lighter take on the stirred vermouth-and-bitters template, perfect as an easy introduction to spirit-forward cocktails.

Paddy Cocktail

A 1930s American cocktail that bridges the pre-Prohibition gin martini tradition with tropical fruit — gin and sweet vermouth sweetened with pineapple juice and a touch of orange liqueur for a fruity, elegant result.

Park Avenue

A balanced take on the Manhattan that splits sweet and dry vermouth against rye, smoothing the drink's edges into a drier, more nuanced stirred sip with a cherry finish.

Perfect Manhattan

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

A Perfect Manhattan with rye -- equal parts sweet and dry vermouth create a drier, more complex balance alongside rye's spice.

Perfect Rye Manhattan

Pisco's floral, grape-driven spirit transforms the Negroni into a South American classic with a softer, fruity bitterness.

Pisco Negroni

A racetrack-named bourbon Manhattan laced with Bénédictine, the herbal liqueur lending honeyed-spice depth to a stirred, rounded, celebratory-feeling pour.

Preakness

A classic Brazilian stirred cocktail — its name means rooster's tail — pairing grassy cachaça with sweet vermouth and earthy Cynar for a bittersweet, artichoke-tinged short drink.

Rabo de Galo

A stirred, absinthe-rinsed cousin of the Manhattan built on rye, sweet vermouth, and Cherry Heering, weaving warm spice, dark cherry, and a whisper of anise into a brooding sipper.

Remember the Maine

The Scotch-based Manhattan, marrying smoky-malty whisky with sweet vermouth and a dash of Angostura into a stirred, spirit-forward classic named for the Highland outlaw.

Rob Roy

A classic from the Savoy Cocktail Book combining gin with both vermouths and a touch of Bénédictine. The herbal liqueur ties together the botanical gin and fortified wines into a silky, complex stirred cocktail.

Rolls Royce

Gary Regan's tequila-forward cousin of the Negroni, stirring blanco tequila with Campari and both vermouths for a dry, bittersweet, desert-hued aperitivo.

Rosita

Aged rum's molasses and vanilla depth transforms the Boulevardier into something tropical and rich -- a stirred rum Negroni variant.

Rum Boulevardier

Aged rum swapped in for rye in the Manhattan template -- cane sugar notes meld with sweet vermouth and Angostura into a Caribbean take.

Rum Manhattan

A Caribbean reworking of the Italian bitter standard where dark rum's molasses depth stands in for gin, amplifying Campari and vermouth into a richer, warmer, equally bitter stirred pour.

Rum Negroni

The original and arguably most authentic Manhattan, made with rye whiskey as bartenders intended in the 19th century before bourbon became dominant. Rye's peppery spice creates a drier, more assertive drink that balances sweet vermouth beautifully.

Rye Manhattan

Rye whiskey subbed into the Negroni equal-parts template -- its spice and pepper notes sharpen Campari's bitterness beautifully.

Rye Negroni

A gilded-age classic from the Saratoga Springs racing resort era — equal parts brandy, rye, and sweet vermouth with a dash of maraschino, it is a rich, spirit-forward Manhattan-adjacent stirred cocktail with genuine depth.

Saratoga

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

The egg-white variation of the classic Bronx that wraps gin, both vermouths, and orange juice in a silky foam, lending the Prohibition staple a creamy, frothy elegance.

Silver Bronx

A Negroni softened with sloe gin's plummy, tart-sweet fruit, mellowing Campari's edge and deepening the sweet vermouth into a berry-inflected aperitif.

Sloe Gin Negroni

A peaty twist on the classic Negroni that swaps gin for Islay Scotch, wrapping Campari's bitter edge and sweet vermouth's richness in a smoldering veil of maritime smoke.

Smoky Negroni

The Negroni's classic bitter-sweet spirit backbone lightened and extended with prosecco -- effervescent, sophisticated, and aperitivo-perfect.

Sparkling Negroni

The original vermouth-forward Martinez specification — more vermouth than gin — a reminder that before the dry martini dominated, the first stirred gin-vermouth cocktail was sweet, aromatic, and luxurious.

Sweet Martinez

Tequila replaces whiskey in this Boulevardier -- agave's grassy character creates a vibrant, bitter-sweet stirred cocktail.

Tequila Boulevardier

A bone-dry agave twist on the Negroni, stirring blanco tequila with Campari and sweet vermouth for a vegetal, bitter-orange sipper with desert edges.

Tequila Negroni

Blanco tequila in the equal-parts Negroni format -- agave's clean, vegetal freshness brightens the classic bitter-sweet stirred combination.

Tequila Negroni Blanco

A Scottish Rob Roy variant from the Savoy Cocktail Book, named for Scotland's national flower. Equal parts Scotch and sweet vermouth with Peychaud's bitters in place of the usual Angostura, lending a more aromatic, anise-tinged finish.

Thistle

An Irish whiskey Manhattan riff pouring sweet vermouth and green Chartreuse into the mix, yielding a herbal, spirit-forward sipper with an emerald glow.

Tipperary

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 New Orleans stirred classic from the Hotel Monteleone layering rye, cognac, sweet vermouth, Bénédictine, and two bitters into a plush, spice-laden sipper named for the French Quarter.

Sweet Vermouth