However, the Spritz was around before that, and in the manner it provided a template for this Aperol drink, it did the same for various other ingredients, such as Campari and limoncello.
Another popular Spritz, The Hugo, a mid-2000s creation by bartender Roland Gruber, goes one step further, originally combining prosecco, soda and mint with lemon balm syrup, although today elderflower tends to replace the latter.
7. Dry Martini
With classics such as the Whiskey Sour appearing to have come on to the scene ready to go, remaining unchanged over the years since inception, others have moved at a slower pace, taking their time to present themselves as the classic we know today.
The Dry Martini is one such classic. Those first drinkers of a Martini or Martinez would've had sweet vermouth in their glasses as opposed to dry, and the spirit was likely Old Tom gin, rather than London Dry. Now this was certainly a delightful drink, but a far cry from the elegantly simple Dry Martini that we know and love today.
Skipping the so-called Martinis of the ’80s, there is an array of drinks that adapt, but subtly, the fundamentals of the Dry Martini, both new and old. A recent case in point is the Clay cocktail from London bar Dram, where, in order to create a dry gin Martini serve, and rather than trying to reinvent the wheel, the Martini is rested on a bed of clay for a week before being served ice cold as a house Martini.
6. Whiskey Sour
It’s safe to say the Whiskey Sour is one of the most widely adored and durable sours. While there were once many, and still are, this classic in particular has proved its staying power. It’s especially impressive how the cocktail – a combination of whiskey, sugar and lemon juice – has changed over its history. While egg white has become a more common addition over the years, today’s versions tend to be pretty faithful to the drink that was being made in the mid-1800s.
While it may be a sturdy classic, the Whiskey Sour is not without its share of riffs. For renowned contemporary takes, this list paints quite the picture with the Penicillin in 12th place this year, followed by the Amaretto Sour in 15th.
Not the only variations, some noteworthy takes are the New York Sour, with its red wine float, and the Gold Rush, a contemporary of the Penicillin made with bourbon, lemon juice and honey.
5. Daiquiri
A classic such as the Daiquiri is steeped in history, but it's not been immune to variations over the years as the precise story of its origins is tricky to pinpoint. The cocktail has made it to the 21st century with some questionable and brightly-coloured incarnations along the way.
Its origin story is not without its theories, with some dating the Daiquiri as far back as the late 1800s, but the details seem lost to the mists of time. However, the fact of the matter is, when it’s done right, there’s nothing quite like this seemingly-simple combination of rum, lime and sugar.
As a result, it’s no surprise the best variations on this, such as the Hemingway Daiquiri, have become classics in their own right. Audrey Saunders’ Old Cuban is a more recent example, from the mid-2000s, which introduces mint and champagne, while Kevin Armstrong’s Dry Daiquiri, from a similar time period, adds Campari and passion fruit syrup. Both these takes on the original are testament to the legacy of the Daiquiri.
4. Espresso Martini
An ever-popular choice, reflected in its top 10 position for another year, the Espresso Martini is one of many gifts to the cocktail world by the late, great Dick Bradsell. One of the most prevalent of his creations at the moment, the earliest version was created by Bradsell in the ’80s, at the Soho Brasserie on Old Compton Street in London. The creation came as a response to a request from a young woman for “something that’s gonna wake me up, then fuck me up”.
