3 modern classics to warm yourself right up

Like the classics that inspired them, modern classics boast big, complex flavors with short and straightforward ingredient lists, making them super easy to whip up at home.

Here are our 3 favorites for a chilly fall evening, perfect to sip on while curled up by the fireplace.

Revolver

This beloved riff on a Manhattan was created by San Francisco bartender Jon Santer back in 2004. Nearly two decades on, it hasn’t lost any of its timeless appeal.

Combine 2 oz bourbon, 1/2 oz coffee liqueur and 2 dashes orange bitters in a mixing glass with ice. Stir until cold and strain into a chilled coupe or cocktail glass. Garnish with a flamed orange twist and enjoy.  

Penicillin

Created by Australian bartender Sam Ross when he was working at New York City‘s acclaimed Milk & Honey in the mid-2000s, few other 21st-century cocktails have reached this smoky, spicy Whiskey Sour variation’s level of international fame.

Combine 2 oz blended Scotch, 3/4 oz honey-ginger syrup and 3/4 oz fresh lemon juice in a cocktail shaker with ice. Shake well until cold. Strain into a rocks glass over ice. Top with 1/4 oz Islay single-malt Scotch, garnish with a piece of candied ginger and enjoy.

For the honey-ginger syrup, simply combine 1 cup honey, 1 6-inch piece of fresh ginger, peeled and thinly sliced, and 1 cup water in a pot over high heat and bring to a boil. Reduce to medium heat and let simmer for 5 minutes. Let chill and place in the refrigerator to steep overnight, then strain with a fine mesh sieve or cheesecloth to remove all the solids.

Cable car

Created in 1996 by Tony Abou-Ganim as a signature cocktail for the Starlight Room at the Drake Hotel in San Francisco, this modern spin on the classic Sidecar gets its name from the hotel’s location along the iconic Nob Hill cable car tracks.

Combine 1 1/2 oz spiced rum, 1 oz lemon juice, 3/4 oz Curaçao and 1/2 oz simple syrup in a cocktail shaker with ice. Shake well until cold. Strain into a chilled cocktail glass rimmed with a 1:1 cinnamon and sugar mixture. Garnish with an orange twist and enjoy.