Favorite Cocktails from https://www.mensjournal.com/food-drink/popular-bar-drinks-to-order

Old Fashioned

• 2 oz bourbon or rye whiskey
• 1/4 oz rich simple syrup
• 4 dashing aromatic bitters
• Garnish twist of orange peel

To make an old fashioned, combine the whiskey, bitters, and simple syrup in a mixing glass. Add ice and stir until chilled. Strain into a rocks glass with a large cube of ice and garnish with the orange peel.

Manhattan

• 2 oz. bourbon or rye whiskey
• 1 oz. sweet vermouth
• 2 dashes aromatic bitters
• Garnish: maraschino cherry

Combine the whiskey, vermouth, and bitters in a mixing glass with ice. Stir until chilled and incorporated and then strain into a chilled coupe or Nick and Nora glass. Garnish with a single Luxardo maraschino cherry.

Sazerac

• 2 oz. rye whiskey
• ¼ oz. absinthe
• 1 sugar cube
• 3 dashes Peychaud’s bitters
• Garnish: Twist of lemon peel

First, put the sugar cube in a mixing glass and add the dashes of Peychaud’s bitters. Muddle the sugar cube and the bitters until incorporated. Next, pour the absinthe into a chilled rocks glass and gently swirl it around to coat the inside of the glass before dumping it out. Next, add the rye whiskey and ice into the mixing glass and stir until chilled and completely mixed. Strain the drink into the absinthe-rinsed glass and garnish with the lemon peel.

Boulevardier

• 2 oz. bourbon or rye whiskey
• 1 oz. campari
• 1 oz. sweet vermouth
• Garnish: twist of orange peel

To make this whiskey-based sibling to the negroni, combine the whiskey, Campari, and sweet vermouth in a mixing glass and stir with ice until chilled. Strain over ice in a chilled rocks glass and garnish with an orange peel.

Negroni

• 1 oz. gin
• 1 oz. Campari
• 1 oz. sweet vermouth
• Garnish: twist of orange peel

To make a negroni, combine equal parts gin, Campari, and sweet vermouth in a mixing glass and stir with ice until chilled and fully combined. Strain into a rocks glass over ice and garnish with a twist of orange peel.

Last Word

• ¾ oz. gin
• ¾ oz. Luxardo maraschino liqueur
• ¾ oz. Green Chartreuse
• ¾ oz. lime juice

To make this classic cocktail, combine equal parts gin, maraschino liqueur, green chartreuse, and lime juice in a cocktail shaker with ice. Shake for 10 to 15 seconds and then strain into a stemmed Nick and Nora or coupe glass. Feel free to garnish with a single maraschino cherry if you’d like.

Archangel

• 2 (1/2-inch thick) slices cucumber
• 2 1/4 ounces gin
• 3/4 ounce Aperol
• Garnish: lemon twist

Add the cucumber slices to the bottom of a mixing glass. Muddle them to break up, but do not pulverize completely. Add gin and Aperol to mixing glass then fill 2/3 with ice and stir until well chilled, about 20 seconds. Strain into a chilled cocktail glass, garnish with lemon twist and serve.

Margarita

• 2 oz. tequila
• ¾ oz. Cointreau
• ¾ oz. lime juice
• Garnish: salt for the rim

To make a margarita, first take a slice of lime and rub it around the rim of your glass. Run the rim of the glass through some kosher salt until the rim is coated. Then take the rest of the ingredients and put them in a cocktail shaker and shake for 10 to 15 seconds until the drink is chilled. Strain and pour into your salt-rimmed glass.

Tommy's Margarita

• 2 oz. tequila
• 1 oz. lime juice
• 1 oz. agave syrup

Invented by Julio Bermejo at Tommy’s Mexican restaurant in San Francisco, this cocktail is known for showcasing high-quality additive-free tequila. To make this simpler variation on the margarita, combine the ingredients in a cocktail shaker and shake to chill and combine. Strain into a rocks glass over ice and serve.

Oaxacan Old Fashioned

• 1 oz. mezcal
• 1 oz. reposado tequila
• ¼ oz. agave nectar
• 2 dashes chocolate bitters
• Garnish: orange twist

This agave-forward version of the old fashioned was created by Phil Ward and first served at Death & Co. in New York. To make it, combine the tequila, mezcal, bitters, and agave nectar in a mixing glass. Add ice and stir until completely chilled then strain into a rocks glass over a large cube of ice and garnish with a twist of orange peel.

Bijou

• 1 1/2 ounces gin
• 1 ounce sweet vermouth
• 3/4 ounce green Chartreuse
• 2 dashes orange bitters
• Garnish: 1 maraschino cherry (optional)

Add all ingredients into a mixing glass with ice and stir until well-chilled. Strain into a chilled Nick & Nora or coupe glass. Garnish with a maraschino cherry, if desired.