What’s the Best Modern Classic Cocktail?
During the last 20 years, after embracing pre-Prohibition drinks like Old Fashioneds and Martinis, bartenders began riffing on those rubrics—and creating their own. We asked industry pros which modern classics have the staying power to last another few hundred years.
The Almost Famous
“My favorite modern classic would be The Almost Famous by Laura Bishop, created at Navy Strength in Seattle, Washington. Featured in Tiki: Modern Tropical Cocktails by Shannon Mustipher, in 2019, it’s equal parts overproof Jamaican rum, yellow Chartreuse, Aperol, and lime juice … It’s refreshing, a little bitter, boozy and slightly Tiki—a riff on a Naked & Famous.” —Princess Johnson, bartender of Allegory in Washington, D.C.
Bicycle Thief
“My favorite modern classic is a Bicycle Thief. This came from a dynamic duo of bartenders, Abraham Hawkins and Jamie Valleau from Dutch Kills. This is a bittersweet sip that is perfect for anytime, but particularly for summer. It’s the marriage of two of my favorite classics, a Paloma and a Tom Collins.” —Sarah Charles, F&B manager of Red Ribbon Society in Asheville, North Carolina
“… This is a vibe I can get down with.” —Brandon Maynard
Black Manhattan
“For me, it has to be a Black Manhattan. A simple switch of a single ingredient adds both depth and flavor. Amaro in itself is something I can sip on in a dark, moody cocktail bar. So to pair it with a rye whiskey like Old Ezra 7-year or Sazerac 6-year and an expensive cherry, this is a vibe I can get down with.” —Brandon Maynard, F&B director of Capella on 9 in Asheville, North Carolina
Chartreuse Swizzle
“It’s fun to make and strikes the perfect balance of intricate components and familiar flavors—something that can satisfy just about anyone. Herbal, sweet, and finished with a slightly tangy, island-inspired wisp, it’s both complex and approachable. With Chartreuse becoming more of a luxury ingredient these days, this cocktail can truly be viewed through the lens of a ‘good old-days’ classic. Have one or two, and let the reminiscing begin.” —Gabe Sanchez, cocktail expert of Midnight Rambler in Dallas
“Being a friend and contemporary of Marco Dionysos, I’ll offer up the Chartreuse Swizzle as my favorite. I used to—and still will—travel to wherever Marco is working to have one. But now I can just walk into Elixir and get one every time. The fact that this delightful drink is available far and wide now is just a blessing for all.” —H. Joseph Ehrmann, proprietor of Elixir in San Francisco
Chartreuse SwizzleEspresso Martini
Espresso Martini
“One of my most beloved contemporary classics is the Espresso Martini. It’s a true shape-shifter in a way few cocktails can claim. You can dress it up, strip it down, and riff on it endlessly. Yet it always knows exactly what/who it is (much like us native New Yorkers). It’s hard to name another drink that can withstand so many permutations and still proudly answer to the same name. The Espresso Martini feels just as at home in a five-star hotel bar as it does in a shoebox spot in the East Village that ‘doesn’t do menus.’
“It brings the joy of awakening to the party in a way few other cocktails can.” —Candice Coy
“A deep devotion to coffee culture runs straight through it. And if you’ve ever lived in New York, you know coffee isn’t just a beverage. It’s a series of experientially vital moments stitched into everyday life. The Espresso Martini taps into that energy: modern, stimulating, creative, and constantly evolving, without ever losing its core identity. It brings the joy of awakening to the party in a way few other cocktails can.” —Candice Coy, bar director of Seirēn in New York City
“My favorite is the Espresso Martini. It might have a reputation, but it’s a fantastic drink with many possibilities. You can sub out the base spirit with pretty much anything. And with the many different varieties of coffee, it doesn’t take much to riff on it or put your spin on a simple classic that’s pretty easy to sell. For me as a bartender, that stuff is important.” —Steve Schneider, partner of Birds and partner and bar manager of Sip & Guzzle in New York City
Gin Blossom
“If you’ve had cocktails with me, you probably know I like to start an evening with a gin martini. Julie Reiner managed to refine an already near-perfect classic by softening its edges with bianco vermouth rather than typical dry, and with the addition of elegant and floral apricot eau de vie. I have been known to break my two-Martini rule with this stunner.” —Shannon Tebay, director of mixology of The Venetian Resort in Las Vegas
“It does exactly what a modern classic cocktail should do, taking a familiar template and making small, meaningful changes that create an exciting new experience. Like any great Martini, it’s spirit-forward, subtle, and sophisticated. Great before or after dinner, or my favorite, with some briny East Coast oysters.” —Tyler Faust, beverage manager of The Citizen in Alys Beach, Florida
Gold Rush
“I’m a big Gold Rush fan. It’s clean, straightforward, and just works every time. It’s just bourbon, fresh lemon juice, and honey syrup, but the balance is perfect. The honey mellows the whiskey, the lemon keeps it bright. And it’s super approachable.” —Colin Dennis, lead bartender of Wildwood Still in Asheville, North Carolina
“… That simple template is exactly what makes it so enduring.” —Rio Azmee
“Created by T.J. Siegel at Milk & Honey in the early 2000s, it’s essentially a whiskey sour built with bourbon, fresh lemon juice, and honey syrup. But that simple template is exactly what makes it so enduring. The honey adds a round, floral sweetness that softens the bourbon’s edges while still letting its character shine. And the bright lemon keeps the drink crisp and refreshing. It’s balanced, comforting, and incredibly easy to replicate.
“What really makes the Gold Rush stand out is how it bridges classic and modern sensibilities. It has the familiarity of a sour but feels more contemporary, thanks to its streamlined build and the use of honey instead of simple syrup. It’s also very adaptable. Different bourbons can subtly change the drink’s profile. And the honey can range from delicate and floral to deep and robust, giving bartenders room to put their own stamp on it. For me, it’s the kind of modern classic that checks every box. Approachable for guests, quick to execute behind the bar, and consistently delicious.” —Rio Azmee, partner and creative director of Stone & Soil in New York City
“Bourbon and honey make perfect sense together. And a little citrus kick from the lemon juice to cut through has made this one of my all-time favorite cocktails both to make and drink.” —Zach Mulazzi, bar manager of Hop City in Atlanta
Gin BlossomGold RushNaked & Famous
Naked & Famous
“Joaquin [Simo] came up with the Naked & Famous well before mezcal was on the rise. And his original version, I believe, was made with Del Maguey Chichicapa, which is one of the more earthy/smoky mezcals … It’s a smart drink, too, because the ratio of Aperol to the mezcal allows for the smokiness to come through, but not to be an overwhelming flavor. Joaquin is one of the best cocktail makers of our generation.”—Jeff Bell, managing partner of PDT, Mixteca, and Kees in New York City
“One of my all-time favorites and a true modern classic. An equal-parts blend of mezcal, yellow Chartreuse, Aperol, and fresh lime, it’s the kind of cocktail I scan the back bar for. Spot the yellow label, and I’m in. Bitter, bright, gently sweet, and kissed with smoke, it strikes a perfect balance in every sip. Timeless, effortless, and right for any occasion. Chartreuse can be scarce in some bars due to allocated reason and their production, which strikes this cocktail with a bit of rarity and makes its indulgence all that much better.” —Omar Bautista, beverage manager,Boro Brine, New York City
Oaxacanite
“My favorite modern classic would be an Oaxacanite, another great one introduced by Ben Long from Milk & Honey, the bar where the Paper Plane and Penicillin were created. This drink features Angostura bitters, lime juice, and equal parts tequila and mezcal, as well as a grapefruit peel added directly to the shaker tin (also known as a ‘regal’ shake). Shaken and served up, this cocktail is perfect for those new to mezcal and is well balanced as it’s a take on a Bee’s Knees!” —Arthur Valderrama, bar manager of Honeycomb Cocktail Lounge in Livermore, California
“It’s simple, fun, and made from ingredients you can grab off almost any back bar…” —Sam Scarlett
Paper Plane
“Created by Sam Ross in the early days of the famous Milk & Honey cocktail bar in NYC, the Paper Plane helped re-popularize the equal-parts sour archetype—like the Last Word cocktail from pre-Prohibition times—which is one of my favorite formats to experiment with. It’s a perfect ‘Mr. Potato Head’ cocktail. You can swap amari, citrus, or base spirits and still keep the structure intact. Beyond that, it’s just a beautifully balanced drink: refreshing and approachable, but still whiskey-forward, with bittersweet depth from Aperol and Amaro Nonino. It’s simple, fun, and made from ingredients you can grab off almost any back bar, which is exactly what you want from a true modern classic—something you can order confidently or recreate anywhere.” —Sam Scarlett, beverage director of The Huntōn and The Wine Kitchen in Leesburg, Virginia
“My favorite modern cocktail has to be the Paper Plane. It’s such a well balanced, herbal, easy-drinking cocktail that never misses for me.” —Charlie Coale, bar lead of Two Bit Club in Charleston
“For me the Paper Plane feels like a great adventure. The bright flavors remind me of vibrant explorers like Amelia Earhart and Jane Goodall taking the world in style with a splash of fresh lemon and Aperol stirred with a dollop of amaro. Put that in your flask and fly! It’s also the perfect way to introduce guests to the unique flavor of amaro and dream together about a perfect sunny day at an Italian palazzo. Bellissimo!” — Rebecca Goodall, bartender of Bar Moxy in Asheville, North Carolina
“If I had to choose one modern classic, I would highlight the Paper Plane. Bourbon has always been my spirit of choice—the great American spirit. And this cocktail presents it with precision, balance, and a sense of contemporary timelessness that truly reflects the past 25 years of U.S. cocktail culture.” —Samuel Barragan, director of F&B, The Knickerbocker, New York City
PenicillinTrinidad SourWhite Negroni
Penicillin
“My favorite modern classic is the Penicillin. It’s beautifully layered and hits every element of taste; sweet, sour, spice, even a touch of umami. The ginger sharpens the citrus, and the scotch deepens everything underneath. It’s comforting but vibrant, complex but approachable. It’s the kind of drink that reminds me why modern classics matter.” —Tara Wong, head bartender of Saksey’s in Detroit
“Penicillin is definitely my favorite modern classic cocktail. When I first discovered it, it was so loud and packed with flavor that I couldn’t stop thinking about it. I started making them in 2010. And we served it at the bar by request—and it was requested a lot! It was a favorite of other bartenders and industry folks, so they always recommended it to guests. I also really like that you have to put in work to properly make one. You have to really want to make it. There are not many modern classics that require you to freshly juice ginger. But this one is definitely worth the effort.” —Miles Macquarrie, beverage director of Kimball House and Gene’s in Atlanta
“…It reads like a typo and drinks like a revolution.”
—Niko Novick
Trinidad Sour
“My favorite modern classic is the Trinidad Sour because it reads like a typo and drinks like a revolution. It shouldn’t work and that’s exactly why it does. And it took someone like Giuseppe Gonzalez, the kind of rockstar who genuinely doesn’t care about trends or applause, to build it. The fact that it took him so many years to even realize its fame, and that he’s not particularly interested in the fact that it transcended into the modern zeitgeist tells you everything. It spread the old-fashioned way: bartender to bartender, city to city, long before algorithms tried to take credit. Cocktail culture has never been advanced by the cautious. It’s built by curiosity that is reckless enough to be wrong and stubborn enough to keep pouring anyway.” —Niko Novick, executive director of hospitality of Spiegelworld in Las Vegas
White Negroni
“I would say a White Negroni. It’s a nice earthy, floral take on the classic Negroni. It’s light and refreshing, and, in turn, usually becomes my go-to as we make our way into spring and summer.” —Kleigh Strawder, bar manager of Osteria Olio in Athens, Georgia
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