Mr. Boston Official Bartender's Guide

The Manhattan is undoubtedly an object of reverence in the cocktail world. According to David Wondrich, it is the only cocktail that can stand up to the Martini. The balance is just so impeccable. It is intense and relaxing at the same time, but, as with many other cocktails, the key is in proper building. The Manhattan has spawned countless variants. Virtually any modification on the ingredients yields a whole new cocktail. Its origins remain somewhat of a mystery. Popular lore suggests that the Manhattan was created by Dr. Iain Marshall at an event hosted by Lady Randolph Churchill—yes, Winston's mother—in honor of presidential candidate Samuel J. Tilden. However, given that Lady Churchill was both in France and pregnant at the time, the story is likely nothing but a myth. Whatever the origins of this cocktail, it is undeniably a sip of history.

Vary the flavor of your Frozen Margarita by substituting fruit schnapps for the triple sec and adding 1/2 cup of the desired fruit. Depending on the fruit's sweetness, you may need to add simple syrup. Try berries in season, mango, or melon.

Americans have a fear of egg whites in their cocktails. It's completely irrational, but we understand. The Pisco Sour is the perfect example of a cocktail that can be bolstered by the use of egg white. Without it, this cocktail is thin on the palate and almost astringent. With it, it's almost like key lime pie in drink form. Both Chile and Peru claim to have invented the Pisco Sour, though each has a slightly different variation. The Peruvian version is a bit more complex and has some added depth, so we'll stick with it. Many recipes actually call for Peruvian key lime juice, so if you're looking for a really authentic version, try to find some. Beware of recipes that call for lemon juice though, as this is likely a translation error from the Spanish word limón.

If desired, substitute 1 oz. Rose's Sweetened Lime Juice for the fresh lime juice and simple syrup.

Even if you haven't read a single James bond novel, you're bound to recognize this drink by name—though you may not know what's in it. Bond is infamous for his drinking habits, and indulges in everything from Dom Pérignon to Heineken. This tasty tipple is a sort of dressed up martini. When 007 specifies the contents of the Vesper in Casino Royale, he asks the bartender to use Kina Lillet, an apéritif wine from the Bordeaux region of France. Kina Lillet is no longer manufactured as the company altered its recipe in 1986 to create Lillet Blanc, a similar but less bitter version of their previous product. Many cocktail experts will suggest Cocchi Americano as the closest cousin to Kina Lillet, so use whichever you prefer. Why Mr. Bond prefers his Vesper shaken is a bit of a mystery. We recommend stirring to prevent clouding and over-dilution.

The buck is yet another category of drinks lost to the ages. When a base spirit is mixed with ginger ale and citrus, the result is a Buck. Sounds simple, doesn't it? That's because it is. Like many simpler recipes, this one can be easily played with to cater to different tastes. Different base spirits can be substituted to yield different kinds of Bucks, a dash of your favorite liqueur can be added for some extra zing, or ginger beer can be used in place of ginger ale for hardcore ginger fans. Although this cocktail has disappeared from most contemporary cocktail menus, it is the predecessor to many of today's favorites, including the Moscow Mule, which introduced vodka to the American market in the middle of the 20th century. Sure, there are plenty of more complicated drinks out there, but like Leonardo Da Vinci said, simplicity is the ultimate sophistication.

The history of Sangria is fairly simple. As Rome conquered Europe, they continued expanding outward, eventually reaching the Iberian Peninsula, which is what we know as Spain and Portugal today. On their way, the Romans planted grapes to be able to make wine. At the time, water wasn't safe to drink, so it was a common practice to add alcohol, herbs, spices, and anything else that might kill of bacteria. The problem was that the table wine was so terrible that people would do anything to mask the flavor. This included adding fruit, juices, and even other types of alcohol to the wine in order to make it more palatable. Water may have since been made safe to drink, but the practice of making punch out of wine hasn't faded. Let's hope it never does.

When the drink is comprised of spirits alone, stir the ingredients so they remain clear and unclouded by shaking. A barspoon's curves help rotate the spoon during stirring, and the spoon bowl guides poured liqueurs into position for layered drinks.