Chiltern Firehouse, London

Adjust the classic proportions of the gin, vermouth, and Campari in a negroni cocktail recipe for this updated version from London’s Chiltern Firehouse.

This daiquiri recipe is served up-rocks in an elegant coupe and has nothing to do with the slushy, syrupy cocktails you’ll find at swim-up bars.

This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.

Ron Zacapa Centenario is a dark rum produced in Guatemala and adds warm, sweet, and smoky flavors to any cocktail.

Of this take on a martini, James Bond quipped, “I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made.” What he said.

When in doubt, add soda. The resulting highball (about 2 oz. of any booze filled to the top with soda) is refreshing—and impossible to mess up.

It just may be the perfect cocktail—especially when you can make it (and serve it) in bulk. 

This riff off the classic sazerac features wine instead of rye whiskey.