Modern Classics Cocktails
Explore 6 expert-curated modern classics cocktails
Modern Classics Cocktails by Spirit
Tequila/Mezcal
Tommy's Margarita
Tommy's Margarita is the modern improvement on the classic Margarita and the drink that launched the agave nectar cocktail movement. Created in the 1990s by Julio Bermejo at Tommy's Mexican Restaurant in San Francisco, this variation replaces orange liqueur with agave nectar, creating a more tequila-forward, agave-centric cocktail that better showcases premium tequila. The simple formula—tequila, fresh lime juice, agave nectar—creates perfect balance while letting tequila shine. Served in a rocks glass over ice with a half salt rim, Tommy's Margarita represents the modern tequila renaissance, San Francisco's cocktail innovation, and the shift toward ingredient-focused drinks. The drink embodies tequila appreciation, the Bermejo family's evangelism for 100% agave tequila, and the craft cocktail movement's refinement of classics. Tommy's Margarita influenced countless bartenders to use agave nectar instead of simple syrup, creating drinks that harmonize with agave spirits. The cocktail demands quality ingredients: 100% agave tequila (preferably reposado or añejo to showcase tequila), fresh lime juice, and agave nectar. The drink represents modern cocktail evolution, tequila sophistication, and the San Francisco cocktail scene. Whether served at Tommy's or a mezcalería, Tommy's Margarita delivers pure agave satisfaction.
Naked and Famous
The Naked and Famous is modern cocktail culture's introduction to mezcal and proof that contemporary bartenders can create instant classics. Created in 2011 by Joaquín Simó at New York's Death & Co, this equal-parts cocktail combines mezcal, yellow Chartreuse, Aperol, and fresh lime juice to create a perfectly balanced, smoky-herbal-bitter-citrus masterpiece. Named after a 1990s alternative rock band, the drink is served in a chilled coupe glass. The Naked and Famous represents the mezcal revolution, Death & Co's influence on modern cocktail culture, and the Last Word cocktail template applied to contemporary ingredients. The drink embodies 21st-century cocktail innovation, the equal-parts cocktail trend, and the introduction of mezcal to craft cocktail audiences. The Naked and Famous' smoky mezcal, herbal Chartreuse, bitter-sweet Aperol, and bright lime create complex, balanced flavor that introduces drinkers to mezcal's agave smoke without overwhelming them. The cocktail demands quality ingredients: good mezcal (not overly smoky), yellow Chartreuse (green is too intense), Aperol, and fresh lime juice. The drink represents modern classic creation, the Death & Co legacy, and the mezcal boom. Whether served at Death & Co or a global craft cocktail bar, the Naked and Famous delivers smoky-herbal sophistication.
Whiskey
Penicillin
The Penicillin is modern cocktail culture's greatest achievement and proof that contemporary classics can rival historical cocktails. Created in 2005 by Sam Ross at New York's Milk & Honey, this Scotch whisky cocktail combines blended Scotch, fresh lemon juice, honey-ginger syrup, and a float of peaty Islay Scotch to create a complex, smoky-spicy masterpiece. Served over ice in a rocks glass with candied ginger garnish, the Penicillin represents 21st-century cocktail innovation, the craft cocktail renaissance, and whisky sophistication. The drink's name references its cold-remedy ingredients (honey, ginger, lemon) while creating something far more sophisticated than medicine. The Penicillin embodies modern cocktail creativity, the power of layered flavors, and the revival of Scotch in cocktails. The combination of honey sweetness, ginger heat, lemon brightness, and smoky Islay whisky creates perfect balance and complexity. The drink became an instant modern classic, appearing on cocktail menus worldwide within years of its creation. Quality matters: good blended Scotch (Compass Box, Famous Grouse), peaty Islay (Laphroaig, Ardbeg), fresh ingredients, and homemade honey-ginger syrup elevate the drink. The Penicillin represents the democratization of cocktail creativity—proving great drinks can come from contemporary bartenders, not just historical recipes. Whether served at a New York cocktail bar or a London speakeasy, the Penicillin delivers modern whisky sophistication.
Paper Plane
The Paper Plane is the ultimate modern equal-parts cocktail and a masterclass in balanced complexity. Created in 2008 by Sam Ross at The Violet Hour in Chicago, this bourbon cocktail combines bourbon, Aperol, Amaro Nonino, and fresh lemon juice in equal proportions to create a perfectly balanced drink that's simultaneously spirit-forward, bitter, sweet, and citrusy. Named after M.I.A.'s song "Paper Planes" (which was playing during creation), the drink is shaken and served up in a coupe glass. The Paper Plane represents modern cocktail sophistication, the amaro renaissance, and the power of equal-parts recipes. The drink's genius lies in its perfect balance: bourbon provides richness and proof, Aperol adds orange bitterness, Amaro Nonino contributes herbal complexity, and lemon juice brings brightness. The Paper Plane embodies 21st-century cocktail creativity, Italian-American fusion, and the craft cocktail movement's love of amaros. The drink became an instant modern classic, proving that new cocktails can achieve timeless status. Quality ingredients matter: good bourbon (Buffalo Trace, Four Roses), fresh lemon juice, and premium Italian liqueurs create perfect harmony. The cocktail represents the new generation of bartender-created classics, the amaro boom, and the accessibility of craft cocktails. Whether served at a Chicago cocktail bar or a global speakeasy, the Paper Plane delivers modern sophistication and perfect balance.