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.
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Rich, velvety cocktails with dairy ingredients
Long drinks topped with soda or juice
Warming tonics, toddies, and other tipples
Juleps, smashes, and other garden cocktails
Day-drinkable session cocktails
Tomato, pepper, pickle, and other piquant delights
Classic citrus-forward cocktails
Sparkling wine, mead, sake, and cider cocktails
Strong drinks with spirits front-and-center
Tiki drinks and island classics
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