DAIQUIRI
What it’s made with: white rum, simple syrup, lime juice
Daiquiris are not quite like margaritas, as many believe. They
Recipe: Esquire
HIGHBALL
What it’s made
Back in the 1890s, the Highball was nothing but spirits and whatever you could lay your hands on-soda water or ginger ale with some ice. Before then, people would never have considered mixing a liquor as pure as
Recipe: Esquire
BLOODY MARY
What’s it made with: vodka, tomato juice, lemon juice, Tobasco, horseradish, Worcestershire sauce
Tomato juice seldom goes well with other ingredients, but when it does, it becomes a savage combination that reigns as a classic for more than 80 years. With its mix of spirits, fresh juices, salts, and capsaicin, its history lies deep in the search for a hangover cure.
Recipe: Esquire
SIDECAR
What it’s made with: Cointreau, cognac, lemon juice
The sidecar came to prominence in the ‘50s and while whiskeys and cognacs are completely different drinks, they both ferment in a barrel and produce the same smoky flavor that blends well together. The lemon juice makes for a touch of acidity in the drink.
Recipe: Esquire
BELLINI MIMOSAS
What it’s made with: peach slices, peach nectar, sparkling rosé wine, prosecco or Champagne, and grenadine syrup
Brunch staples bellinis and mimosas are given a modern mix with this recipe. Your regular bubbly is elevated with a sweet peach nectar and fresh fruit slices and should make a valuable addition to your brunch menu at home.
Recipe: Delish
LA PALOMA
What it’s made
La Paloma has all the fruity flavors a margarita does and incorporates that tequila kick right in. It’s great for nights in and you could whip it up in a minute.
Recipe: Delish
MARTINI
What it’s made
Many variations of the martini have surfaced but the best one would have to be those that are stirred, not shaken, made with little or no sugar. Shaking it could dilute the flavors.
Recipe: Esquire
MOJITO
What it’s made
Minty and refreshing, this classic made to Ernest Hemingway’s list of favorites. As a man known for his drinking as much as his writing, he must be on to something here.
Recipe: Esquire
h/t: Town&Country
