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 Southern-born crowd-pleaser stacking Southern Comfort, amaretto, and sloe gin over orange juice into a red-hued, almond-kissed drink with a juicy berry undertow.

Alabama Slammer

An almond-chocolate cream cocktail — amaretto's marzipan warmth pairs with white crème de cacao and cream in a silky, dessert-focused riff on the Alexander family, finished with fresh nutmeg for a fragrant, nutty finish.

Amaretto Alexander

A creamy piña colada variation blending amaretto and light rum with pineapple juice and coconut cream, folding almond sweetness into the tropics for a dessert-like sip.

Amaretto Colada

A gentle almond-forward fizz where amaretto's marzipan sweetness is cut by lemon and sugar, then topped with soda for a soft, nutty, approachable cooler.

Amaretto Fizz

A fireside indulgence spiking hot coffee with amaretto and chocolate syrup, crowned with whipped cream for a nutty, roasty, cocoa-laced warmer.

Amaretto Hot Chocolate

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

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 military-named gin sour enriched with orgeat, the almond syrup rounding lemon's sharp edges into a nutty, silky take on the classic template.

Army and Navy

A delicate pre-Prohibition gin classic where bright lemon, nutty maraschino cherry, and a whisper of violet liqueur balance into a pale, perfumed sip that gave the drink its sky-like name.

Aviation

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 Brooklyn-neighborhood Manhattan descendant swapping amaro for Cynar and leaning on dry vermouth, producing a drier, more vegetal cousin with maraschino's nutty lift.

Bensonhurst

Joseph Santini's 1850s New Orleans ancestor of the Sidecar, with a sugared rim and long lemon peel twist wrapping a cognac sour lifted by maraschino and orange liqueur.

Brandy Crusta

A dry Manhattan variation pairing rye with French vermouth, maraschino liqueur, and a bitter amaro stand-in for the original Amer Picon, yielding a sharp, spirit-forward sip with nutty cherry depth.

Brooklyn

A Savoy-era sour splitting Scotch and Irish whiskey over lemon and almond orgeat, giving a malty, nutty spin on the whiskey sour template with surprising elegance.

Cameron's Kick

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

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

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

Fancy Free

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 notoriously strong Trader Vic's tiki build layering rum, brandy, and gin over orange, lemon, and orgeat, finished with a sherry float that adds nutty depth to the haze.

Fog Cutter

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

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

A plush sour variation on the Godfather that shakes Scotch and amaretto with lemon and egg white, yielding a silky, almond-rich foam over a lightly smoky whisky base.

Godfather Sour

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

Godmother

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

The IBA's official Tiki cocktail is a nutty, tropical tall drink layering two rums with amaretto, Frangelico, and maraschino over passion fruit, pineapple, lime, and ginger.

IBA Tiki

An Italian-leaning sour shaking amaretto and limoncello with fresh lemon, simple syrup, and egg white for a frothy, almond-and-lemon-drop sipper with dessert-like sweetness.

Italian Sour

Jerry Thomas's 1862 creation stirs cognac with orgeat and Angostura — one of the oldest recorded mixed drinks — landing short, silky, almond-kissed, and softly boozy.

Japanese Cocktail

Despite its name, the Japanese Cocktail has no Japanese ingredients — it is an 1862 Jerry Thomas creation from How to Mix Drinks, using cognac, orgeat, and Angostura bitters. Thomas created it to celebrate the first Japanese diplomatic mission to the United States.

Japanese Cocktail (Jerry Thomas)

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

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 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 rosy Prohibition-era Havana cocktail named for the silent film star, pairing light rum with pineapple juice, maraschino, and grenadine for a fruity, lightly nutty tropical sipper.

Mary Pickford

Smoky mezcal and sweet amaretto in a frothy sour -- two contrasting spirits find harmony with lemon and egg white foam.

Mezcal Amaretto 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

A Wisconsin supper-club dessert pour that whips crème de noyaux with white crème de cacao and cream into a blush-pink, almond-and-chocolate glass of liquid candy.

Pink Squirrel

A nineteenth-century classic from Jerry Thomas's 1876 Bartender's Guide — pisco stirred with maraschino liqueur and Angostura bitters. Floral, aromatic, and spirit-forward, this rare pisco template predates the Pisco Sour by fifty years.

Pisco Cocktail

A handsome Savoy-era trio of dark rum, nutty Amontillado sherry, and fresh lime juice — short, sharp, and complex, with the sherry bridging the gap between rum's richness and lime's acidity.

Quarter Deck

Vincenzo Errico's Manhattan riff pairs rye with Punt e Mes's bitter vermouth and maraschino, yielding a darker, more assertive sibling with cherry-nut depth.

Red Hook

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

A mid-century Trader Vic rum sour sharpened by falernum's clove-and-almond spice and orange curaçao, drinking crisp, nutty, and subtly tropical.

Royal Bermuda Yacht Club

J. 'Popo' Galsini's 1967 tiki winner layers gin over passion fruit, orgeat, falernum, and lemon, spinning the botanical spirit into a tart, tropical orbit.

Saturn

A Trader Vic tiki classic blending rum and brandy with orange, lemon, and almond orgeat, delivering a nutty, citrusy punch often served communally over crushed ice.

Scorpion

A pre-Prohibition icon of crushed ice, two sherries, sugar, and citrus wheels where nutty, oxidative wine layers over orange and lemon into a refreshingly low-proof sipper.

Sherry Cobbler

A velvety Victorian nightcap in which nutty Amontillado sherry is shaken with whole egg and sugar, then dusted with nutmeg to finish rich, custardy, and gently fortified.

Sherry Flip

Amontillado sherry's nutty, oxidized depth meets soda and a touch of sugar in this low-ABV Colonial-era Sangaree.

Sherry Sangaree

A low-alcohol sour using amontillado sherry as the base spirit, balanced by fresh lemon juice and simple syrup with an egg white foam. The nutty, oxidized character of the sherry makes this one of the most complex sours possible.

Sherry Sour

A bright, accessible tiki sipper built on light rum with almond-rich orgeat, pineapple, lime, and a hint of spiced falernum — easy, sunshiny, and perfectly calibrated for anyone stepping into the tropical cocktail world.

Sunray

Coffee liqueur and amaretto with cream -- a simple, indulgent after-dinner drink that tastes like a liquid toasted almond.

Toasted Almond

A startling modern build that uses an ounce and a half of Angostura bitters as the base, balanced by nutty orgeat, rye, and lemon into something rich, spiced, and genuinely strange.

Trinidad Sour

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 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 spare three-ingredient Prohibition-era stirred cocktail that layers the botanical brightness of gin with the almond-cherry depth of maraschino and the crisp herbal dryness of French vermouth.

White Cargo

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.

Yale

Cocktails featuring almond, hazelnut, pecan, or walnut flavors, often via orgeat, amaretto, or nocino. Nutty notes add depth and a toasted richness.