A Negroni is an Italian cocktail, made of one part gin, one part vermouth rosso, and one part Campari, garnished with orange peel. It is considered an aperitivo. Outside of Italy, an orange peel is often used in place of an orange slice. While the drink's origins are unknown, the most widely reported account is that it was first invented in Florence by the dauntless Italian Count Camillo Negroni in the early 20th century.
The Tipperary is a cocktail made with Irish whiskey, sweet red Vermouth, green Chartreuse, and Angostura bitters. Though perhaps less mainstream than some of its fellow classic cocktails, the Tipperary has been around for quite some time. It first appeared in the 1916 printing of "Recipes for Mixed Drinks" by Hugo R. Ensslin.
A bijou is a mixed cocktail composed of gin, vermouth, and chartreuse. This beverage invented by Harry Johnson is called bijou because it combined the colors of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald. The bijou was widespread for several decades however, it disappeared after Prohibition.
The Vieux Carré is an IBA official cocktail made with rye whiskey, cognac, sweet vermouth liqueur, Bénédictine, and Peychaud's bitters. The cocktail is a slightly sweet, spiced, and warming drink with herbal, citrus, and smoky notes. The recipe was first stirred to life during the 1930s by Walter Bergeron, a bartender at New Orleans Carousel Bar.
A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. While rye is the traditional whiskey of choice, other commonly used whiskies include Canadian whisky, bourbon, blended whiskey, and Tennessee whiskey. Popular history suggests that the drink originated at the Manhattan Club in New York City in the mid-1870s, where it was invented by Iain Marshall for a banquet hosted by Jennie Jerome.
The Blackthorn is a sloe gin-based cocktail that emerged in the early 20th century. The blackthorn is the name for Prunus spinosa, the plant whose fruit is called sloes. Those fruits are infused in gin to create sloe gin, from where the cocktail name. The name Blackthorn was assigned to many cocktails, all of which are using sloe gin as their base. The cocktail is tasty and intriguing, with sweet, savory, and spicy hints of cloves and cinnamon.
The Rabo de Galo is a delicious stirred drink formula in Brazil. Translated as cocktail, is popularly enjoyed as a 50/50 mixture of cachaça and either vermouth or, in São Paulo, Cynar. The history of the Rabo de Galo dates back to the 1950s with the inauguration of the Cinzano factory in São Paulo. It is also known as Traçado, the Portuguese word for mixed, or in some places everything you have in the bar.
Cooperstown Cocktail is a refreshment cocktail made with gin, equal parts of dry vermouth, and sweet vermouth. It is shaken with ice and strained into a chilled cocktail glass with a sprig of mint added. Some variations have orange bitters and mint leaves added. The cocktail was invented at the Waldorf bar before Prohibition and was named in honor of Craig Wadsworth.