A New Class of Classic Cocktails

History’s classic cocktails are still being discovered and enjoyed today, but a new generation of first-rate quaffables is making waves on a national scale. The rules are the same: A classic cocktail, new or old, requires a simple formula, accessible ingredients, easy construction and a great name. Here are four new classics to try at your favorite bar – or at home – with a few extra tweaks from yours truly.

Bramble

Take a classic gin sour, change the presentation, add fruit and you have a Bramble. It starts crisp and dry, and it ends fruity and floral. 1 serving

Adapted from a recipe by Dick Bradsell, Fred’s Club, London

Take a classic gin sour, change the presentation, add fruit and you have a Bramble. It starts crisp and dry, and it ends fruity and floral.

1½ oz. gin (I recommend Citadelle.)
¾ oz. lemon juice ½ oz. simple syrup*
¾ oz. blackberry liqueur (I recommend Echte Kroatzbeere.)
Lemon wheel, for garnish Blackberry, for garnish

• Add the gin, lemon juice and syrup to an Old-Fashioned glass filled with crushed ice. Stir 10 to 15 seconds.  • Add more crushed ice. Drizzle the blackberry liqueur over the top. Garnish with the lemon wheel and blackberry.

Old Cuban 

This refreshing mojito-daiquiri hybrid has been a favorite among cocktail fans for more than 10 years. The addition of Champagne, aged rum and Angostura bitters offers elegance and depth.

1 serving

Adapted from a recipe by Audrey Saunders, Pegu Club, New York City

1 vanilla bean
Sugar, for sprinkling
1½ oz. aged rum (I recommend Plantation Barbados 5-year Grand Reserve.)
1 oz. simple syrup*
¾ oz. lime juice
2 dashes Angostura bitters
6 mint leaves
Champagne or dry sparkling wine, to top
Mint sprig, for garnish

• Slice the vanilla bean in half lengthwise, removing and discarding the seeds. Sprinkle the sugar over each half of the bean, pressing lightly to ensure adhesion. Set aside.
• Add the rum, syrup, lime juice, bitters and mint to a cocktail shaker filled with ice. Shake 17 seconds.
• Double strain through a fine-mesh strainer into a martini glass.
• Top with the Champagne or sparkling wine. Garnish with the mint sprig and sugar-coated vanilla bean.

* To make simple syrup, combine 1 cup sugar and 1 cup water in a medium saucepan. Bring to a boil, stirring, until the sugar is dissolved. Let cool before using.

Kentucky Buck 

Spicy, fruity and bold, this cross between a Dark and Stormy and a whiskey smash is perfect for lounging on the patio.

1 serving

Adapted from a recipe by Erick Castro, Rickhouse, San Francisco

1 medium strawberry
2 oz. bourbon (I recommend Four Roses Single Barrel.)
¾ oz. lemon juice
½ oz. simple syrup*
2 dashes Angostura bitters
Ginger beer, to top (I recommend Fever-Tree.)
Lemon wheel, for garnish

• In a cocktail shaker, muddle the strawberry.
• Add the bourbon, lemon juice, syrup, bitters and ice to the shaker. Shake 17 seconds.
• Double strain through a fine-mesh strainer into a Collins glass filled with fresh ice.
• Top with the ginger beer and garnish with the lemon wheel.

Penicillin

The Penicillin earns its name from the slightly medicinal flavor imparted by a splash of Islay scotch. The rest is all citrus, smoke, spice and floral notes.

1 serving

Adapted from a recipe by Sam Ross, Milk & Honey (now Attaboy), New York City

3 slices candied ginger, divided
2 oz. blended Scotch whisky (I recommend Monkey Shoulder.)
¾ oz. lemon juice
¾ oz. honey-ginger syrup (recipe follows)
¼ oz. Laphroaig Single Malt Scotch whisky

• Muddle 2 candied ginger slices in a cocktail shaker.
• Add the blended Scotch whisky, lemon juice, honey-ginger syrup and ice to the shaker. Shake 17 seconds.
• Double strain through a fine-mesh strainer into an Old-Fashioned glass filled with fresh ice.
• Float the Laphroaig on top by gently pouring it over the back of a spoon into the glass. Garnish with the remaining candied ginger slice.

Honey-ginger Syrup

About 1 cup

½ cup honey
½ cup water
2 oz. fresh ginger, chopped and peeled

• In a saucepan over medium heat, combine all the ingredients and bring to a boil. Reduce heat and simmer 10 minutes.
• Pour through a fine-mesh strainer and cool before use. Syrup will keep, refrigerated, up to 2 weeks.

Old Cuban

Kentucky Buck

Bramble

Penicillin