Contemporary Cocktails

Porn Star Martini

The Porn Star Martini is a controversial, polarizing, and wildly popular modern cocktail that has become Britain's bestselling drink. Created in 2002 by Douglas Ankrah at the Townhouse bar in London, the cocktail was designed to be "something a bit naughty, something to impress." Originally called the "Maverick Martini," Ankrah renamed it after observing that the drink's presentation and exotic flavor profile evoked luxury and indulgence. This passion fruit-based cocktail combines vanilla vodka, passion fruit liqueur (Passoã), fresh lime juice, simple syrup, and fresh passion fruit, served in a coupe glass with a shot of Champagne or prosecco on the side. The presentation is deliberately theatrical: the drink arrives with half a passion fruit floating on top and effervescent Champagne accompaniment. Despite its provocative name (which has led some establishments to rename it "Passion Star" or "Passion Fruit Martini"), the cocktail represents serious mixology craft—balancing tropical sweetness with citrus acidity and vanilla depth. The addition of sparkling wine adds celebratory effervescence and cuts through the drink's richness. The Porn Star Martini divides the cocktail world: traditionalists criticize its sweetness and theatrical nature, while fans embrace its bold flavors and fun presentation. Regardless of opinion, the drink's commercial success is undeniable—it consistently ranks as the UK's most-ordered cocktail and has spread globally. The cocktail embodies modern drinking culture: Instagram-friendly, flavor-forward, unabashedly fun, and unapologetic about prioritizing enjoyment over tradition.

coupe

Contemporary Cocktails by Spirit

Brandy/Cognac

Vieux Mot cocktail - brandy-based served in coupe glass with lemon twist

7.0/10

Brandy/Cognac

Vieux Mot

The Vieux Mot is a forgotten pre-Prohibition classic experiencing a well-deserved renaissance in craft cocktail bars. The drink's name means "old word" in French, though its exact origins remain mysterious. The Vieux Mot appeared in Harry Craddock's legendary "The Savoy Cocktail Book" (1930), suggesting it was created during the golden age of cocktails in the 1920s. This elegant gin-based cocktail combines gin, St-Germain elderflower liqueur (or originally crème de violette), lemon juice, and simple syrup, shaken and served up. The drink represents the sophisticated floral cocktails popular in pre-Prohibition and post-Prohibition era European bars. The elderflower liqueur adds delicate floral sweetness that complements gin's botanicals without overwhelming them. The Vieux Mot showcases how simple variations on basic templates (in this case, a gin sour with floral liqueur) can create distinctly memorable cocktails. The drink's obscurity until recent years demonstrates how many excellent pre-Prohibition cocktails were lost during Prohibition and the subsequent dark age of American cocktails. The craft cocktail renaissance of the 2000s rediscovered the Vieux Mot, and bartenders recognized its elegant balance and sophisticated flavor profile. The cocktail has become a favorite among gin enthusiasts and those who appreciate floral, aromatic drinks. The Vieux Mot works particularly well with floral or citrus-forward gins that complement the elderflower. The drink embodies the lost art of pre-Prohibition mixology, the European influence on classic cocktails, and the ongoing process of rediscovering forgotten classics. It represents cocktail history's depth—for every famous Martini or Manhattan, dozens of equally excellent drinks like the Vieux Mot waited for rediscovery. The Vieux Mot proves that classic cocktails still have surprises and that old recipes can feel fresh and modern when executed with quality ingredients.

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Tequila/Mezcal

Oaxaca Old Fashioned cocktail - mezcal-based served in rocks glass with orange twist

8.5/10

Tequila/Mezcal

Oaxaca Old Fashioned

The Oaxaca Old Fashioned is a modern classic that revolutionized mezcal cocktails and introduced agave spirits into classic cocktail templates. Created in 2007 by Phil Ward at Death & Co in New York City during the early craft cocktail renaissance, this drink combines reposado tequila, mezcal, agave nectar, and Angostura bitters, following the Old Fashioned template with Mexican spirits. The genius lies in the split base—tequila provides structure and familiarity while mezcal adds smoky complexity that transforms the drink into something entirely new. The agave nectar replaces traditional simple syrup or sugar cube, adding agave terroir that connects all ingredients thematically. The Oaxaca Old Fashioned represents the craft cocktail movement's approach to innovation: respecting classic templates while incorporating new ingredients and flavors. Phil Ward's creation demonstrated that mezcal could work in stirred, spirit-forward cocktails beyond margarita variations. The drink helped launch mezcal's popularity in the United States and inspired countless variations and agave-spirit Old Fashioned riffs. The cocktail's name references Oaxaca, Mexico's mezcal capital, connecting the drink to authentic agave spirit production and Mexican terroir. The Oaxaca Old Fashioned showcases mezcal's versatility—the smoke complements rather than overwhelms, creating depth similar to Islay Scotch in a Rob Roy. The drink has become a modern classic staple on craft cocktail menus worldwide, often serving as drinkers' introduction to mezcal in stirred cocktails. It embodies Death & Co's innovative approach, mezcal's renaissance, and the successful fusion of Mexican spirits with American cocktail classics. The Oaxaca Old Fashioned proves that great cocktails honor tradition while pushing boundaries.

Siesta

The Siesta is a modern classic that brilliantly combines tequila with Italian aperitivo culture, creating a unique Mexican-Italian fusion cocktail. Created in 2006 by Katie Stipe at Flatiron Lounge in New York City, the Siesta was inspired by the classic Hemingway Daiquiri but substitutes tequila for rum and adds Campari for bitter complexity. The cocktail combines blanco tequila, Campari, fresh lime juice, fresh grapefruit juice, and simple syrup, shaken and served up in a coupe glass. The result is a beautifully balanced drink that showcases tequila's agave character, Campari's herbal bitterness, and the bright acidity of dual citrus. The name "Siesta" perfectly captures the drink's essence—it's refreshing and revitalizing like an afternoon rest, with the bitter-sweet-tart balance that awakens the palate. The Siesta represents the mid-2000s craft cocktail movement's creativity and willingness to combine ingredients from different cocktail traditions. The drink demonstrates that Campari works beautifully beyond Italian classics like Negronis and Americanos. The grapefruit-Campari combination creates synergy—grapefruit's natural bitterness complements Campari while its sweetness balances the bitter notes. The Siesta has become a modern classic staple, appearing on cocktail menus globally and inspiring variations. The drink appeals to Margarita lovers seeking something more complex and Negroni enthusiasts wanting citrus-forward refreshment. The Siesta embodies contemporary cocktail culture's fusion approach, tequila's versatility in craft cocktails, and the successful marriage of Mexican agave spirits with Italian bitter liqueurs. It showcases how modern bartenders create new classics by thoughtfully combining established ingredients in innovative ways while maintaining proper balance and drinkability.

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Vodka

9.0/10

Vodka

Porn Star Martini

Lemon Drop Martini

The Lemon Drop Martini is a bright, citrus-forward vodka cocktail that became an icon of 1990s bar culture. While the original Lemon Drop shot dates to the 1970s (created at Henry Africa's bar in San Francisco), the martini-style version emerged in the 1990s when martini culture was experiencing a renaissance. This elevated interpretation transforms the shootable lemon-sugar combination into a sophisticated sipping cocktail. The drink combines premium vodka, fresh lemon juice, triple sec (or Cointreau), and simple syrup, shaken vigorously and served up in a sugar-rimmed martini glass. The sugar rim is essential—it provides the classic sweet-tart balance that defines the Lemon Drop experience, mimicking the lemon drop candy that inspired the original. This cocktail represents the evolution of American bar culture from traditional classics to playful, approachable drinks that dominated late 20th-century nightlife. The Lemon Drop Martini bridges serious cocktail craft and fun accessibility. While purists might dismiss it as a "dessert martini," properly executed versions showcase quality ingredients and balanced citrus-forward flavors. The drink's popularity helped democratize cocktail culture, bringing new drinkers into craft bars. Today it remains a staple on cocktail menus worldwide, beloved for its refreshing tartness, approachable sweetness, and Instagram-worthy presentation. Whether served at upscale lounges or casual bars, the Lemon Drop Martini embodies cocktail fun and citrus sophistication.

martini

Whiskey

8.5/10

Whiskey

Gold Rush

The Gold Rush is a modern classic that became the craft cocktail era's answer to the Whiskey Sour, demonstrating that simple drinks can become instant classics when executed perfectly. Created in the mid-2000s by T.J. Siegel at Milk & Honey in New York City (Sasha Petraske's legendary speakeasy-style bar that helped launch the craft cocktail movement), the Gold Rush combines bourbon, lemon juice, and honey syrup in a 2:1:1 ratio. The genius lies in replacing simple syrup with honey syrup—the honey adds viscous texture, floral complexity, and natural sweetness that elevates the drink beyond a standard sour. The name "Gold Rush" perfectly captures the drink's golden color and the idea of discovering something valuable. The cocktail represents the craft cocktail movement's approach to innovation: taking classic templates and improving them through quality ingredients and thoughtful substitutions. The Gold Rush became enormously popular in craft cocktail bars and spread globally, becoming a modern classic within just a decade of creation. The drink appeals to bourbon lovers and whiskey sour enthusiasts while offering something distinctly different and more sophisticated. The honey syrup's texture creates a silky mouthfeel that simple syrup cannot match, while honey's complex sugars provide depth beyond granulated sugar. The Gold Rush is typically shaken and served over a large ice cube in a rocks glass, garnished with a lemon twist. The cocktail embodies Milk & Honey's philosophy of perfect execution of simple drinks—no unnecessary ingredients, just quality spirits and fresh ingredients combined in ideal proportions. The Gold Rush showcases how modern bartenders can create new classics by respecting traditional foundations while making meaningful improvements. It represents the craft cocktail renaissance at its best: historically informed but not bound by tradition, simple but sophisticated, and ultimately focused on creating the most delicious drink possible.