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Message: <blockquote data-quote="Sry.com" data-source="post: 18712767" data-attributes="member: 513674">[FONT=&quot]Cocktails[/FONT]  1. Old Fashioned[FONT=&quot]The origins of the word "cocktail" are lost to history, but the first definition we find in print comes from an 1806 newspaper from upstate New York. A cocktail is called "a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters..." Over the course of the 19th century, the cocktail picked up a number of additions and refinements: liqueurs, fortified wines, various bits of garnish, et cetera. Eventually, some drinkers came to prefer a simpler form of cocktail, the type their grandfathers might have enjoyed, and so they'd ask the bartender to make them an "old-fashioned" cocktail, of booze, sugar muddled into water to form syrup, and bitters.<img src="http://www.seriouseats.com/images/2014/11/20141104-cocktail-party-old-fashioneds-holiday-vicky-wasik-3.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />[/FONT]   2. Martinez  [FONT=&quot]Grandfather to the modern martini, the Martinez is a drink of gin (Old Tom, if you can; try Ransom or Hayman's), sweet vermouth, maraschino or curaçao, and bitters. It's a sweeter drink than the typical dry martini, but the flavor is complex and refreshing. Assembling the ingredients requires some outlay of funds, but if you're within spitting distance of a respectable craft-cocktail bar, you should be able to sample one there<img src="http://www.seriouseats.com/images/2015/03/20150323-cocktails-vicky-wasik-martinez.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />[/FONT] 3. Martini  [FONT=&quot]And here's the grandbaby, though now venerable in its own right. Within reason, you can mix this one up however you want, and it's still a martini. Make it extra wet with equal parts gin and vermouth. Make it ultradry with merely a wisp of vermouth. Shake. Stir. (Blend? Now that's just crazy.) Garnish with an olive, a lemon twist, an onion, a slice of cucumber. Going gin shopping? Here are our favorite gins to use in a martini.[/FONT]<img src="http://www.seriouseats.com/images/2015/03/20150323-cocktails-vicky-wasik-martini.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /> 4. Manhattan  [FONT=&quot]If there were no other reason to include this drink on this list, I'd still put the Manhattan here for the best reason of all: your grandmother drinks them.<img src="http://www.seriouseats.com/images/2015/03/20150323-cocktails-vicky-wasik-manhattan.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />[/FONT]5. Brooklyn A Manhattan variation that launched a cocktail family of its own. The Brooklyn adapts the formula for a perfect Manhattan, which is rye or bourbon, dry vermouth, and sweet vermouth. The Brooklyn swaps the sweet for a blend of maraschino liqueur and amaro. Historically, it called for Amer Picon, which is very hard to find in the United States. You can use Ramazotti in place of Picon.  <img src="http://www.seriouseats.com/images/2015/03/20150323-cocktails-vicky-wasik-Brooklyn.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /> 6. Daiquiri  [FONT=&quot]Here, with the daiquiri, you have what call a perfect litmus-test cocktail. Whenever get a new rum, almost always want to try it two different ways—sipped with a little ice, and mixed into a daiquiri.find that the lime and sugar in a daiquiri complement the rum and highlight its flavors. learn more about a rum mixed into a daiquiri than by just sipping it on its own. <img src="http://www.seriouseats.com/images/2015/03/20150323-cocktails-vicky-wasik-daiquiri.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />[/FONT]7. Margarita I admit, sometimes when I'm out to dinner at a Mexican or Tex-Mex place and I want a margarita, I don't always care whether it's made with fresh ingrdients or from pre-mix. But I will never buy pre-mix for my home bar, and neither should you. The margarita is a simple recipe, just three ingredients, so there's no excuse for pre-mix. Get a good tequila (100% agave), a decent triple sec, and fresh limes, and you're almost guaranteed a great drink.  <img src="http://www.seriouseats.com/images/2015/03/20150323-cocktails-vicky-wasik-margarita.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /> 8. Sidecar  [FONT=&quot]An unlikely cousin to the Margarita, the Sidecar falls into the same Sour family as the tequila classic. In fact, once you know how to make a Margarita by heart, you pretty much know how to make a Sidecar: they're basically the same drink. One uses tequila and lime, whereas the other calls for cognac and lemon, but the template is spirit, orange liqueur, and citrus.<img src="http://www.seriouseats.com/images/2014/11/20141101-cognac-sidecar-carey-jones.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />[/FONT][FONT=&quot]  9. French 75  [/FONT][FONT=&quot]  If you're a cocktail geek, and you don't have the French 75 in your repertoire for parties, I'm sorry, but you're not a cocktail geek. I took the makings for French 75s to the home of some new friends a few years ago, and although my wife and I started the night as the only gin fans in the house, I wound up converting everyone else to the cause that night. You can't count on much in life, but you can always expect that sparkling cocktails will play well at parties.  [/FONT]<img src="http://www.seriouseats.com/images/2015/03/20150323-cocktails-vicky-wasik-french75.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />[FONT=&quot][/FONT][FONT=&quot]10. Bloody Mary[/FONT][FONT=&quot][FONT=&quot]I'm breaking my highball rule here, but that's okay because I don't think of the Bloody Mary as a highball. Though nearly every cocktail manual I own lists it as such, I take a different view. A highball just means pouring a shot or so of booze and topping it off with a non-alcoholic mixer, usually from a gun or a bottle. Fine, you can make Bloody Marys that way if you're lazy and buy a bottled mix. But a good Bloody Mary mix is prepared in-house or at home from high-quality tomato juice and whatever other juices and spices you like. For home drinking, I mix mine à la minute. I juice lemons; I dash in bitters. I go to at least as much work as I do when mixing a cocktail. So screw it, it's a cocktail, not a highball.<img src="http://www.seriouseats.com/images/2015/03/twase-20150320-21.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />[/FONT][/FONT][FONT=&quot][FONT=&quot]  11. Irish Coffee  [/FONT][/FONT][FONT=&quot]  Regrettably, perhaps, we've gotten away from the breakfast/brunch cocktail. If anyone tells you that Irish Coffee is a sweet drink, scald them with your coffee. You only need a little sugar, your Irish, your coffee, and a dollop of lightly whipped cream atop.  <img src="http://www.seriouseats.com/images/2015/03/20150323-cocktails-vicky-wasik-irish-coffee.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />[/FONT][FONT=&quot]  12. Jack Rose  [/FONT][FONT=&quot]  A deceptively simple looking recipe, the Jack Rose calls for applejack, lime juice, and grenadine. The way these flavors blend together is simply delicious. Make the grenadine yourself; it's easy and it's quick. (Although bottled pomegranate juice will do; no need to make your own juice.) Take the time and spend the money to track down Laird's Bonded Apple Brandy for this, too. It has a rich, fresh apple flavor that's much more satisfying than the blended applejack Laird's also sells.  [/FONT] <img src="http://www.seriouseats.com/images/2015/03/20150323-cocktails-vicky-wasik-jack-rose.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />13. Negroni I don't think I understand people who don't love Negronis. The blend of bitter and sweet, the herbal complexity, the refreshing pleasure—you gotta be nuts not to like this. Like the Martini, the Negroni is a drink that's open to tinkering. Start with the classic 1:1:1 ratio and go from there. It's fun. Try blending vermouths, too. Right now, I like a Negroni that's 2 parts gin, 1 part Campari, and 1/2 part each of Carpano Antica vermouth and Martini & Rossi.      <img src="http://www.seriouseats.com/images/2015/03/20150323-cocktails-vicky-wasik-negroni.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />14. Boulevardier Now, some might say this only qualifies as a Negroni variation. I don't think so. I think it's a fine cocktail in its own right, and delicious enough to belong on this list. In fact, I even know a person or two who prefers the Boulevardier to the Negroni. Since my favorite spirit is rye, I sympathize.<img src="http://www.seriouseats.com/images/2015/03/20150323-cocktails-vicky-wasik-boulevardier.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /> 15. Sazerac    Now for a few New Orleans classics. We'll start with the Sazerac. Nothing beats sipping one while spinning around the Carousel Bar at the Hotel Monteleone, but making them at home certainly comes close. The Sazerac would be among my desert-island cocktails, except for the unfortunate fact that it's very hard to find ice on a desert island.  <img src="http://www.seriouseats.com/images/2015/03/20150323-cocktails-vicky-wasik-sazerac.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />මේක ටිකක් වෙනස් වගේ මචං  16. Mint Julep  <img src="http://www.seriouseats.com/images/2015/03/20150323-cocktails-vicky-wasik-mint-julep.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />  17. Whiskey Sour18. Mai Tai19. Planter's Punch20. Cosmopolitan21. Pisco Sour22. Tom Collins23. Last Word24. Vieux Carré25. Ramos Gin Fizz      </blockquote>

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