Liqueur

The Greenpoint cocktail is a rye manhattan, made with sweet vermouth and yellow Chartreuse.

A bold, herbaceous Irish whiskey manhattan.

This fragrant gin sour with hints of almond dates back to 1934, a year after the movie King Kong was released.

This drink is a daisy with beer in it, like adding Corona to your marg.

Edgier than a classic Pimm’s Cup, this cocktail works well across many seasons.

The Bobby Burns cocktail is a scotch manhattan from 1916, made fragrant with herbal and honeyed Benedictine liqueur. This Bobby Burns recipe is modernized, with a bit more whiskey than older versions.

The Brooklyn cocktail is an original riff on the manhattan that sparked many modern variations.

Although the Americano cocktail and the caffeinated drink are two completely different things, this beverage combines the two.

The house daiquiri at Rum Club in Portland, Oregon is an exceptionally delicious rum cocktail.

Starring two bitter Italian liqueurs, bourbon, and lemon juice, this four-ingredient cocktail is as easy to make as it is to sip.

A smoky scotch float takes this tangy whiskey cocktail to the next level.

This vodka and Campari cocktail is pretty and pink, long and bubbly, but with a decent bitter kick.

This twist on the whiskey sour adds blueberries—plus a touch of amaro and funky rum.

A daisy is essentially a sour in which the sweet stuff is a liqueur (instead of just sugar). This whiskey daisy recipe is pretty classic—and totally delicious.

Bartender Kyle Davidson created this bitter and fresh Cynar cocktail in 2008 at The Violet Hour.

This equal parts mezcal drink is beloved by everyone who tastes it.

The Jasmine is one of the earliest entries in the modern classic cocktail canon, coming just a couple of years after the creation of the cosmopolitan.

Crème de cassis Chantilly takes the place of classic buttercream in this marguerite cake recipe.