Food & Cooking Recipes Drink Recipes Cocktail Recipes 12 Classic Cocktails Every Home Mixologist Should Know How to Make Learn how to shake or stir up a Manhattan, martini, piña colada, and more. By Marie Viljoen Marie Viljoen Marie is a freelance writer for MarthaStewart.com. Editorial Guidelines Published on January 16, 2023 What makes a cocktail a classic? It might be the liquor that defines it, or its era of conception. It also might simply start with the letter "M"—after all, the martini, Manhattan, margarita, mint julep, and mojito all fall under the iconic label. But there are other drinks that command our attention, too, like the old fashioned and the negroni. And then there are the outliers: Is the cosmopolitan forever? We think so. What about vacation-forward daiquiris and piña coladas? Diverse—but classic—mixed drinks have one thing in common: a timeless formula that is seamless, successful, requires no tinkering, and has an authentic tale to tell. In an (albeit exciting) age of artisanal craft drinks, it can be a relief to return to these exemplars of mixology. That's why we think you should master making each one. Why the Nick & Nora Glass Is the Best Vessel for Cocktails 01 of 12 Martini Bryan Gardner Whether stirred or shaken (but really, you should stir it!), made with vodka or gin, or served with an olive or a citrus twist, a martini is bracing, straightforward, and recalibrating. Your choice of dry vermouth, as well as the hard liquor, gives you plenty of wiggle-room in terms of creativity. Personally, we prefer juniper-forward gins—you can call us old fashioned. View Recipe 02 of 12 Manhattan Bryan Gardner Silky bourbon stirred with the herbal gentleness of good red vermouth and a few drops of bitters defines this cold-weather wind-down, which is perfect after a frigid day. Choose the essential Maraschino cherry garnish for your Manhattan wisely—it's (literally) the cherry on the top, if you are spiking it for display. Avoid neon redness: Luxardo and Fabbri are the way to go. View Recipe 03 of 12 Margarita Ryan Liebe When they're good, they're wonderful, and when they're bad, they're memorably horrid. The secret to a good margarita is simple: Use fresh lime or lemon juice and orange liqueur. Now, we get into the minutiae. Stick to Grand Marnier, Cointreau, or triple sec—the latter is the least costly, the first is the most delicious, and the middle is Martha's favorite. View Recipe 04 of 12 Mint Julep Like its rum-based cousin, the mojito, a mint julep is unashamedly mint-forward. The fresh herb infuses the bourbon, fresh lemon, superfine sugar, and crushed ice with its uplifting scent. View Recipe 05 of 12 Daiquiri Bryan Gardner Hemingway was not a man who drank slushies, which is what today's maligned daiquiri has become associated with. An authentic daiquiri is a restrained blend of light rum (it gives the drink warm backbone), fresh lime juice, and good cane sugar. And yes, it does spell vacation! View Recipe 06 of 12 Sazerac Bryan Gardner The ritual of swirling a sugar cube with a few drops of water before adding rye, bitters, and the tongue-coating anise of absinthe is somehow timelessly soothing. This New Orleans cocktail is a moment of calm in a whirling world. View Recipe 07 of 12 Piña Colada Bryan Gardner Like the daiquiri, this poolside-central drink has suffered some abuse. While it remains a sweet cocktail, a properly-made piña colada is a fine balancing act of tropical coconut, floral pineapple, crisp rum, and tart lemon juice. Don't even look at the blender: shake it. View Recipe 08 of 12 Old Fashioned Bryan Gardner Bitters, bourbon, and fragrant orange—plus a judiciously minimal touch of sugar. It doesn't get much better than the old fashioned, an understated, but beautifully calibrated cocktail. View Recipe 09 of 12 Negroni Spencer Staats Above a foundation of aromatic gin, vividly bitter Campari is tamed by sweet vermouth. Don't skip the orange peel. Its essential oils are (literally) the transforming twist. View Recipe 10 of 12 Cosmopolitan Born behind the bar of New York City's Odeon restaurant in the late '80s, the cosmopolitan has become a classic. It calls for lemon vodka, Cointreau, cranberry (for the necessary pink and some tannin), and fresh lemon juice. Never cloying, a good Cosmo is bracingly refreshing. View Recipe 11 of 12 Caipirinha Bryan Gardner Centered on Brazilian cachaça—a sugarcane liquor like white rum's smokier and funkier cousin—a caipirinha requires little more than fresh lime wedges; their bitterness, alongside sugar, brings this drink to life. Don't forget ice. You'll need lot's of ice. View Recipe 12 of 12 Mojito Bryan Gardner Muddling the mint for a light rum-based mojito is scent-therapy at its best. Don't chop or blend the herb (this releases some bitterness). Instead, lightly press—then add the other ingredients. 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