There’s some truth to the statement, the drink makes the man. When ordering a drink, each of us make a choice. What many don’t realize is that what they choose defines them—at least to the others in the bar that evening.

You don't need a liquor cabinet to start making drinks. Buy spirits by the drink recipe and build your collection from there. Credit: Morgue File

The drink you choose communicates general stereotypes to your friends you went out with, as well as to those you may be interested in meeting. Picture this for a moment: A grown man drinking a cosmo. See? Ordering a pint of beer communicates an entirely different persona than asking for a glass of Cabernet.

While I never wish to suggest a man act contrary to his true self, there are certain situations where ordering a bottle of beer is not quite appropriate. Setting should play a large role in deciding the appropriate order for yourself. At a local favorite dive bar or a sports bar, a beer is more than acceptable—it should be your preferred choice. Sure, order whatever makes you happy, but asking for a Martini or a glass of wine may suggest an air of arrogance or pretension to those around you. Besides, how great do you think your mixed drink will be from a bartender who fills beer mugs for a living?

Regardless of what you drink at the bar, there are several classic or staple drinks that every man should know how to order and make. Whether you are inviting a lady back to your place for a drink after a night out, or simply want to diversify your drink list when out at a fancy restaurant or upscale lounge, here is a short list of cocktails that every man should know how to make which are neither too girly, nor overly maladroit.

I wish to stress the fact that a man should be able to order whatever drink he wishes. One of the underlying beliefs of the site is that a man should not be ashamed of himself and should exude confidence regardless of the situation. However, this article’s intention is not to preach, but instead to educate. What makes the world so wonderful is that while you should be able to have the freedom to drink what you want, those around you (particularly beautiful women) should be able to make a judgment about you of their choosing. Realistically, in a bar setting (and most courting locations), first impressions are crucial, and a man sipping on a pink drink gives off a particular vibe that may make an interested female wary. The same thing holds true for a man in a suit chugging his beer from his bottle.

Manhattan

The perfect Manhattan. Simple and elegant. Credit: Jtiano

The Manhattan is one of the classic cocktails that truly lives up to the term cocktail. According to the first Bartender’s manual, a cocktail was a drink consisting of spirits, sugar, water, and bitters. The bitters was the notable ingredient and from a purely linguistic standpoint, a drink without bitters is not a cocktail. While there are many different types of bitters, by far the most predominant brand today is found in a small bottle with an oversized label (as many bitters bottles possess). These ingredients are necessary to create a Manhattan:

• 2 parts¹ American whiskey (bourbon or rye whiskey)
• 1 part sweet vermouth
• dash of Angostura bitters

To make the cocktail, measure out the ingredients into a mixer. Add a generous amount of ice, and stir gently but vigorously with a barspoon. (It may be notable to point out why and when to stir a drink as opposed to shaking. As a general rule of thumb, when all of the ingredients in a drink are clear, you are going to stir it, so as to not “damage” the spirits, which will leave the drink cloudy.) Stirring will take slightly longer than shaking to achieve the same results. When complete, strain drink into a cocktail glass and garnish with a cherry.

Gimlet

Order your drink in three easy steps: 1. State the spirit of your choice. 2. State the drink name. 3. State the way you want it served. Credit: Morgue File

This is my all time favorite drink to make and order. There is nothing better than receiving a well made “No. 10 Gimlet Up,” (letting the bartender know the gin, Tanqueray No. 10, and the way you prefer it served, in an up-glass/martini glass). The sour of the lime juice melds so well with the wintery sweetness of the gin.

There are a variety of ways to mix this simple drink. The traditional way to make it is heavy on the lime juice, sometimes as much as a 1 to 1 ratio. Today however, the lime acts more as a subtle undertone. I like my Gimlets somewhere in the middle. Adapt your mixture as you deem fitting.

• 2.5 parts Gin
• 1 parts Rose’s Lime Juice
• Lime wheel garnish

Fill a cocktail glass (to chill the glass) and shaker with ice. Into the shaker measure out the ingredients starting with the gin. Place the top onto the shaker and shake profusely for several seconds until you see a frost developing upon the shaker. Next, discard the ice from the glass and cut lime wheel from a lime. Rim the glass with lime juice from the wheel, and garnish the side of the glass. Finally, with your strainer, strain the contents of the shaker into the cocktail glass until filled.

Sidecar

For those with a sweet palate, the sidecar is sweet, without looking it. The bronze color suggests a sophisticated and manly drink. Credit:Kelvin Kong

While its history is debated, the first recipe for the Sidecar is believed to have appeared in 1922. The most common story on the Sidecar suggests that some time after World War I, a man entered a Hotel on motorcycle, with sidecar, and asked for a drink that would warm him before dinner. Since Cognac was traditionally an after-dinner drink, the bartender mixed Cointreau with the Cognac, and added a tartness to compliment this drink’s pre-dinner purpose. While there are different beliefs as to how a true Sidecar should be made, I tend to prefer a balance of Cognac and Cointreau. A great variation for those who do not care for Cognac: A Chelsea Sidecar, or Gin Sidecar, which is made with the spirit for which it is named.

• 1 part Cognac²
• 1 part Contreau
• 1 part Lemon Juice

Sazerac

Most drinks can be substituted with similar liquors. If you do not own rye whiskey, but instead have Irish whiskey, make an Irish Sazerac. Credit: Cynthia Closkey

If New Orleans had to pick a drink to represent the city, the Sazerac would be it. Its history stems back to the 1830s making it one of the earliest (American) cocktails invented. While I, myself, am not a big fan of Absinthe/Pernod, this drink makes use of the Anise flavor in an interesting way. I recommend it, particularly in the south, but only if you can remember the ingredients.

• 4 parts rye whiskey
• 1 part simple syrup
• 1 part Pernod
• 3 dashes³ of Peychaud’s bitters
• Lemon Peel

Into an old fashioned glass, pour a small amount of Pernod. Twirl the glass to coat the sides and discard the excess Pernod. In a shaker, pour the remaining ingredients over ice. Stir the ingredients with a spoon and then strain the drink into the first glass. Garnish with a lemon peel.

Aviation Cocktail

Always know the recipe. If a bartender asks, 'what's in that?', its pretty embarrassing when you don't have an answer for them. Credit: Gilrain

This cocktail experienced its height in the 1930s, but has never died. This is likely due to its taste being so unique, and the presentation seeming so elegant, yet simple. Unfortunately, most bartenders have never heard of this drink and as a result they may not stock the main ingredient, Maraschino Liqueur.⁴

• 4 part gin
• 1 part maraschino liqueur
• 1 part fresh lemon juice

Fill a cocktail glass and shaker with ice. Into the shaker add all of the ingredients. Shake well until frosty. Discard the ice in the glass and strain the mixture into it. No garnish is used on a traditional Aviation Cocktail.

1. A part is not a volumetric measurement but instead a proportional one. Thus, if a recipe calls for 2 parts A to 1 part B, if you were to add 4 oz. A you would add 2 oz. B. ↩
2. any variety will do, no need to waste the money on a top shelf Cognac when you plan to use it purely to mix ↩
3. a dash is the equivalent of pouring in a drop of a fluid, or as close to a drop as possible ↩
4. Maraschino liqueur is to cherries what Cointreau is to Oranges. Currently, there are at least three brands of the liqueur available widely, including Luxardo, Stock, and Maraksa. ↩

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