A rose by any other name would smell just as sweet, as the bard said. In the 1980s anything served in a stemmed triangular glass was a martini, and no one had the stomach for actual martinis. Hence comes Pornstar-, Breakfast and French martinis, and of course, the star of the show, the Espresso Martini. Technically a dessert cocktail more related to a shaken Black Russian, it has become a staple at any bar worth its salt for the last 30 years.

Gin, herbal bitters, and fortified wine. Remind you of something? Think again! This is NOT a Negroni. Instead, this trip to France is an elegant and sophisticated summer-sipper with clear notes of fresh tarragon, finished off with a splash of crémant. Add tarragon to your Lillet Blanc to make it pop and remember to use French wine. À votre santé!

Introducing the Amaretto Sour: a perfect balance of sweet amaretto and tangy citrus. Captivating yet simple. This delightful cocktail offers a smooth, almond taste with a refreshing zesty twist. You'll need amaretto, fresh lemon juice, simple syrup, and a maraschino cherry. Combine the ingredients in a shaker and mix until chilled. Strain into a glass and garnish with the cherry. Savor the Amaretto Sour, a delicious enigma that strikes the ideal balance between sweet and sour.

"There was a man called Erskine Gwynne, who was editor of an expat magazine published in Paris called ""Boulevardier"" published between 1927 and 1932. As everyone else he drank. Harry McElhone (Famous from Harry's New York Bar in Paris) lists the cocktail in his book and gives credit for the invention to Gwynne. Is it a Manhattan with Campari, or a Negroni with whisky? Yes. The original recipe, and the IBA standard both serve it up in a chilled coupette, but a very common variation is to serve it on the rocks. It makes for a longer more fruity experience. Try both."

Whoever said poetry is solely written in words never tried a Bobby Burns. This drink, with its neat blend of Scotch whisky, sweet vermouth, and a hint of Bénédictine, is a poetic balance of smoke, sweetness, and subtle herbaceous complexity. A delicate curl of lemon peel as a garnish brings a bright note to this symphony of flavors. It's hearty, it's Scottish, it's a wee dram of Robert Burns' soul served in a glass. Perfect when you fancy something with a touch more narrative than your average Scotch.

The classic South Side cocktails just got a make-over. Orange Gin, fresh mint and our summery lemon jam cordial fortified with a bit of bar magic. Shaken and served up.