At home, I have a very short list of classic cocktails I make without looking at a recipe. I do manhattans and martinis, and a couple oddballs like vespers, hot toddies and my Martini Mitten (vodka + Lillet Rouge).

I'd like to expand the cocktail list to a dozen or so that I can learn and perfect. But which cocktails should round out my list?

I'd like to approach this like building a solid wardrobe of timeless pieces that last and will go together. So: classics with just a few ingredients, not too fussy. (I'll save the fancy stuff to the real bartenders.)

Generally on hand: bourbon, gin, vodka, sweet & dry vermouth, bitters, sugar, tonic, fresh lemons - but I would be willing to add to our regular larder list.

What say you, topers?

Simple would be Old Fashioned and Sazerac.

There is the pegu club and seelbach if you have contreau. Maybe a bourbon scofflaw.

There are some nice green chartreuse drinks such as Widows Kiss (calvados), Bijou (gin), Last Word (gin). Both of those require a couple other additions like benedictine and marachino. Bijou is just equal gin/chartreuse/sweet vermouth and some bitters.

Can get you recipes for any of the above.

My sazerac recipe:
- Place one ice sphere in rocks glass (I use these: amazon.com)
- Wash glass with a splash of absinthe. Currently using Pernod absinthe, but prefer Sirene (or my treasured bottle of Trenet on special occasions).
- Three shakes Peychaud's bitters
- 3/4 oz bar syrup
- 1-1/2 to 1-3/4 oz rye. I use Sazerac rye when I can get it, backups are Few Spirits rye (very smooth), Bulleit, and Michter's.
- Stir briskly to mix and chill (don't shake)
- Float four drops of Bittercube Jamaican #1 bitters on top
- Enjoy.

I have, when pressed, made a sazerac using bourbon, but I cut back a little on the syrup, and add an extra drop or two of Bittercube. It brings out the absinthe taste, at the expense of overall balance.

+1 to the Old Fashioned, the Sazerac, the Scofflaw, and the Bijou. I don't really have anything to add to a list of classics beyond what Ryan provided.

Though I will say that I have been playing with substituting St. Germain (or adding a splash of it to my gin drinks) and I think I love it.

These are great ideas! Thank you!

I think I'll give all of these a try. Gin and sweet vermouth - heavens! - must check that out.

I kind of like the idea of adding chartreuse as a liquor to keep on hand - that seems like it will mix up nicely with our main standards.

Any other flavor-y ones like that I should consider as new staples? Cointreau? Calvados? Or perhaps just expand my range of bitters (currently keep Angostura, Peychaud and Orange on hand)?

St. Germain. Just Do It :). I also like Fee Bros old fashioned bitters.

Cointreau is nice to have on hand for those times people want margaritas or sidecars. Can really do Grand Marnier though flavor slightly differs. Calvados is also nice in a sidecar or if you get a good one just on its own. It is a regional thing like champagne so will be called apple brandy usually everywhere else if you want michigan/US. Look for barrel aged for similar style.

For bitters check out this book which has a little history, recipes for making your own and lots of recipes to use bitters in:

aadl.org

Alright, looks like *all* of you went and requested that book at the library. Drat. But the idea of making bitters - that I like.

Mmmmmm margaritas. (Well, the good kind, with weapons grade tequila - not those frozen monstrosities.)

[Mwahahaha - MeLCat wins again!]

Also request this while you are at it. We don't have a local copy though I thought i requested it for inclusion:

elibrary.mel.org

and elibrary.mel.org

Heh. That one I already have. Given to me by Mr. Haigh himself, even! So many weird ingredients in there, though. Hard to keep the shelves stocked with all that stuff.

No need to get "all that stuff" all at once. A bottle here, a bottle there, and before you know it...all that stuff!

Oh, in a manhattan, a couple drops of Fee Brothers Aztec Chocolate bitters floated on top is delicious, especially when you use Luxardo cherries.