We've borrowed the "Spririt-Forward" terminology from Serious Eats writer Paul Clarke, who includes vermouth-based cocktails and bitter cocktails like the Martini, Negroni, and the Manhattan among this category. We've also included classics that Clarke calls the "Ancestrals," drinks like the Old Fashioned and the Fancy Free that harken back to the original recipe for a cocktail, calling for only a base spirit, a touch of sweetener, and bitters.