Mr. Boston Official Bartender's Guide

Supposedly the Sidecar originated at the Ritz Hotel in Paris sometime in the early 20th century. Recipes began appearing in multiple publications in the year 1922. Widely considered to be one of the best cocktails of all time, the Sidecar is a very delicate balance of sweet and sour against the earthy backdrop that brandy provides. Recently, some bartenders have even begun making Bourbon Sidecars by substituting bourbon for the brandy. There are generally two different schools of thought when it comes to proportions in the Sidecar. The French school leans toward all three parts in equal amounts, while the English school calls for twice the amount of brandy. Both are fine, but the former tends to hide a lot of the brandy's flavor nuances. Therefore, we'll stick with the Brits on this one.

For those of you who enjoy hosting guests, this cocktail might just be your new favorite. Champagne Cocktails are classy, simple, and definite crowd-pleasers. Perfect for a DIY cocktail station if you're throwing a party. Interestingly enough, in the first edition Jerry Thomas's How to Mix Drinks, published in 1862, the instructions call for all ingredients to be shaken, including the champagne. A later edition of the same book rectified the mistake and altered the instructions, but who knows how many champagne catastrophes occurred in the meantime? Other versions of this drink also include a healthy dose of brandy, but those tend to be a bit heavier on the palate. If you're looking for a little variation, take advantage of the plentiful selection of aromatic bitters at your local spirit shop.

Just like it's caffeinated cousin, the Caffè Americano, the Americano cocktail was born in Italy. Originally though, it was known as the Milano-Torino, as Campari came from Milan and Punt e Mes came from Turin. Legend has it that when Italian bar-goers noticed a surge of Americans imbibing this particular concoction, they dubbed in the Americano, and the name stuck. In Ian Fleming's Casino Royale series, the Americano is the first drink ordered by the infamous James Bond himself. Gaspare Campari, for whom Campari liqueur is named, first served it at his famous Caffè Campari in Milan in 1860. Like so many Italian cocktails, it is an impeccable balance of sweet and bitter enhanced by refreshing herbal notes. Perfect with antipasti or just as a before-dinner drink.

A vibrant tropical cocktail that gets its signature blue color from blue curaçao, an orange liqueur enhanced with blue food coloring. This eye-catching drink combines the flavors of rum and tropical fruit with the distinctive taste of curaçao.

The history behind the Amaretto Sour is lost to the ages. Like many sweeter cocktails, this one often gets a bad rap, but fear not. Balancing out the sticky sweetness that the almond-flavored amaretto liqueur imparts to this drink is actually fairly simple. The first step is to ensure that the amaretto used is of good quality since it is the backbone of this cocktail's flavor. Second, use freshly squeezed, unsweetened juice to maximize the crisp, tart flavors needed to achieve a well-balanced drink. An egg white is always a welcome addition and will help to smooth out the boldness of these flavors as well. Fun fact: most amaretto contains no almonds at all, and actually gets its flavor from apricot pits—although for anyone who may be allergic, it's still a good idea to check the label.