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

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 Scandinavian spin on the mule swapping vodka for caraway-scented aquavit, producing a spicy, herbaceous highball where dill and fennel notes dance with ginger beer.

Aquavit Mule

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 Scandinavian twist on the egg-white sour that frames aquavit's caraway and dill character with lemon and simple syrup, yielding a savory-herbal foam-capped pour.

Aquavit Sour

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 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

A darker cousin to the Rusty Nail stirring Scotch with Drambuie and a bracing dash of Fernet-Branca, where honeyed malt meets bitter-menthol herbaceousness for a bold digestif.

Black Nail

A stirred Irish whiskey classic splitting the spirit with dry vermouth and anointing it with Peychaud's and absinthe for a dry, anise-perfumed sipper.

Black Thorn

A Cuban mojito reworked with muddled blueberries so bright mint and lime meet jammy berry sweetness, topped with soda for a purple-hued, summer-porch refresher.

Blueberry Mojito

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 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 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

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 cognac sour rounded out with green Chartreuse's fierce herbal kick, producing a silky, boulevard-elegant drink where grape richness meets alpine-botanical sparkle.

Champs-Élysées

A daisy driven by yellow Chartreuse's saffron-honey herbaceousness, lifted by gin, lemon, raspberry syrup, and soda for a botanical, berry-tinged refresher.

Chartreuse Daisy

Marcovaldo Dionysos's San Francisco creation that swizzles green Chartreuse with pineapple, lime, and falernum over crushed ice for a herb-garden-meets-tiki sipper of intense botanical depth.

Chartreuse Swizzle

A Parisian hotel-born stirred drink that joins gin and dry vermouth with equal parts apricot brandy and orange liqueur, landing floral, stone-fruited, and elegantly sweet.

Claridge

A Clover Club garnished with mint, pairing gin's botanicals with raspberry and lemon over a silken egg-white foam for a pink, garden-fresh sour.

Clover Leaf

A beachy riff on the Cuban mojito that folds silky coconut cream into the usual mint, rum, lime, and soda build for a cooler that drinks like a tropical vacation in a glass.

Coconut Mojito

A garden-fresh take on the gimlet muddling cucumber with gin, lime, and simple syrup for a crisp, cool, botanical sip that drinks like a summer afternoon.

Cucumber Gimlet

A brooding, vegetal amaro sour where artichoke-forward Cynar meets lemon and egg white, producing a frothy, bittersweet pour with earthy herbal undertones.

Cynar Sour

A moodier Italian spritz built on Cynar's artichoke-driven amaro, bubbled up with Prosecco and soda for a savory, earthy bitter cooler.

Cynar Spritz

A Cuban classic from Charles H. Baker where light rum is perfumed with yellow Chartreuse, lime, and mint for a floral, herbaceous tropical sour.

Daisy de Santiago

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

Chris Hysted-Adams's modern flip shakes tequila with Chartreuse, Fernet, and egg yolk into a thick, herbal, almost menacingly savory nightcap with silky body.

Death Flip

Argentina's unofficial national drink pours Fernet-Branca over ice and tops with cola, building a bittersweet highball where menthol, saffron, and cola spices play off one another.

Fernandito

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 pre-Prohibition whiskey sour perfumed with Bénédictine, where rye's spice and the liqueur's honeyed herbs meet lemon and lime for a bright, subtly monastic finish.

Frisco Sour

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

A Victorian-era sipper built over crushed ice with gin, a touch of sugar, and muddled citrus and mint, prized for its aromatic freshness and gentle sweetness.

Gin Cobbler

A spring-weight cooler muddling cucumber with gin, elderflower liqueur, lime, and simple syrup for a crisp, perfumed sip that feels like a stroll through an English garden.

Gin Garden

A barest-bones highball of gin and soda with a lemon twist — a dry, juniper-forward cooler that showcases whatever bottle you reach for.

Gin Highball

A botanically charged take on lemonade, where juniper-forward gin meets lemon and sugar before being topped with soda for a bright, dry-finishing cooler.

Gin Lemonade

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

A pre-Prohibition template where gin's botanicals are framed by lemon, sugar, and a silky egg-white foam, yielding a bright, perfumed sour with a plush cloud on top.

Gin Sour

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

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

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

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

A Northern Italian alpine spritz of elderflower liqueur, prosecco, and soda with muddled mint, drinking floral and herbal with a gentle spring-meadow softness.

Hugo Spritz

A bartender's shift drink of rye, lemon, and Fernet-Branca sweetened just enough to tame the amaro, pouring inky, minty-bitter, and bracingly herbal.

Industry Sour

A Prohibition-era equal-parts stunner where green Chartreuse's herbal punch, maraschino's cherry sweetness, gin's backbone, and lime's acid collide into something improbably harmonious and vividly green.

Last Word

A tropical mojito brightened with mango, where muddled mint, lime, and light rum meet stone-fruit sweetness for a jammy, golden-hued cooler topped with soda.

Mango Mojito

A smoky rework of the Prohibition-era Last Word, swapping gin for mezcal so that green Chartreuse, maraschino, and lime meet campfire smoke in an herbal, balanced sour.

Mezcal Last Word

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

A blended, frappé-style Don the Beachcomber tiki built from light rum, peach brandy, honey, lime, fresh mint, and pineapple — tasting like a green, herbal orchard smoothie.

Missionary's Downfall

A Cuban highball of light rum, lime, sugar, and muddled mint finished with soda, producing the quintessential summer refresher: herbal, tart, and sunshine-bright.

Mojito

A stripped-down Manhattan variation stirring rye with Bénédictine and Angostura, producing a honeyed, herb-and-spice sipper with the brandy liqueur softening the whiskey's edge.

Monte Carlo

A smoky, equal-parts riff on the Last Word substituting mezcal, yellow Chartreuse, and Aperol, landing herbal, bittersweet, and campfire-tinged over a bracing lime backbone.

Naked and Famous

Audrey Saunders's modern classic lifts a mojito with aged rum, Angostura, and a Champagne top, producing a dressier, mint-kissed sparkler with oaked depth and effervescent shimmer.

Old Cuban

A lesser-known stirred classic where gin meets Dubonnet Rouge and a touch of maraschino, yielding a dusky, herbaceous, lightly bittersweet drink with old-Paris elegance.

Opera

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 quintessential English summer cooler, a lightly bitter herbal gin-based aperitif stretched with ginger ale and garnished with cucumber and lemon for a garden-party refresher.

Pimm's Cup

A Caribbean long drink of dark rum, lime, and simple syrup brightened with mint and Angostura, yielding a molasses-rich, refreshingly tart sipper with deep island character.

Planter's Punch

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

Preakness

A stirred royal-themed classic where gin and dry vermouth are sweetened by Benedictine's honeyed herbal liqueur, giving the Martini framework a softer, spice-driven finish.

Queen Elizabeth

A Trinidadian classic from the Queen's Park Hotel where dark rum is swizzled with lime, demerara, and mint over crushed ice, then crowned with a dark float of Angostura bitters.

Queen's Park Swizzle

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 berry-forward take on the Havana highball where muddled mint, light rum, and lime meet sweet raspberry syrup and soda, giving the classic mojito a jammy, rose-tinted lift.

Raspberry Mojito

A crushed-ice classic where aged rum mingles with orange, mint, and a whisper of sugar, producing a lazy, aromatic sipper built for a hot afternoon.

Rum Cobbler

A rum-based mule built tall over ice with lime, spicy ginger beer, and fresh mint, giving the Moscow Mule template a brighter, more tropical lean.

Rum Mule

A lime-and-mint smash built on light rum, combining muddled herb, tart citrus, and sugar over crushed ice for a mojito-adjacent, shorter cooler.

Rum Smash

The Raffles Hotel's turn-of-the-century tall drink layers gin with Cherry Heering, Bénédictine, orange liqueur, pineapple, and lime into a rich, herbal, tropically-tinted pink sipper.

Singapore Sling

A Prohibition-era gin sour brightened with muddled mint — essentially a gin mojito without the rum or soda — drinking crisp, herbaceous, and country-club clean.

South Side

A starkly simple after-dinner duo of cognac and white crème de menthe that drinks like a cool breeze across a warm barrel, bracingly minty up front and grape-sweet beneath.

Stinger

A frat-bar shooter that surprises — Jagermeister's herbal bitterness meets coconut rum and pineapple juice, going down tropical and oddly harmonious.

Surfer on Acid

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 bitter, stirred Canadian-by-name cocktail where a generous spoon of Fernet-Branca drags an Old Fashioned into mentholated, medicinal territory over rye.

Toronto

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

A bistro-style Parisian aperitif where dry vermouth and crème de cassis lean into soda water, giving berry sweetness a crisp, herbaceous, low-proof backbone.

Vermouth Cassis

A clean, mint-forward smash using vodka as a neutral stage for muddled herb, lemon, and sugar, producing a bright, garden-fresh sipper.

Vodka Smash

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

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

An 1895 autumnal stirred drink of apple brandy layered with herbal yellow Chartreuse and honeyed Bénédictine, producing a lush, monastic complexity that suits the first cold nights.

Widow's Kiss

A Caribbean-leaning highball built on light rum, vanilla-herbal Galliano, and orange liqueur cut with lime, named for the Jamaican folk song and dyed its namesake sunny hue.

Yellow Bird

Cocktails with pronounced herbal or botanical character from mint, basil, sage, thyme, rosemary, Chartreuse, or herbal liqueurs. Herbal notes feel green, fresh, and aromatic.