These five cocktails define the cocktail renaissance

If you stroll into your local cocktail bar with its creative bartenders and unique, flavorful drinks, you might not realize that the mixology world hasn’t always been like this. Beginning in the 1990s and culminating in the early 2000s, the cocktail renaissance not only introduced a new generation of innovative bartenders and a resurgence of classic cocktails, but it also gave the world some of the best contemporary drinks. Cocktails that are so balanced, flavorful, and memorable that they rival the timeless classics that came before them.

I started writing about alcohol right as the cocktail boom was hitting its stride in the early aughts. I’ve been fortunate enough to try many iconic modern drinks in the years since, and to say that there are many contemporary cocktails that will eventually (if not already) be referred to as “classics” is an understatement.

Five contemporary cocktails you should know how to make

Now that you understand the importance of the cocktail renaissance and the contemporary cocktails it spawned, it’s time to take a deep dive into some of the best. Below, you’ll find the story of each drink, a recipe, and even step-by-step instructions to make each one. Get ready to wow your friends and family by adding these cocktails to your mixology repertoire.

Paper Plane

Created in 2008, the Paper Plane was created by Australian-born bartender Sam Ross for the cocktail menu at Chicago’s Violet Hour. Named for the M.I.A. song “Paper Planes”, it’s a contemporary take on the classic Last Word. Instead of gin, this complex cocktail features bourbon whiskey, Aperol, an Amaro, and fresh lemon juice.

Ingredients:

• .75 ounces bourbon whiskey
• .75 ounces Aperol
• .75 ounces Amaro Nonino
• 75 ounces fresh lemon juice

Preparation: In an ice-filled cocktail shaker, add bourbon, Aperol, Amaro Nonino, and fresh lemon juice. Shake vigorously to chill and combine. Strain into a chilled coupe glass. Garnish with a lemon twist (tiny paper airplane is optional).

Penicillin

Another creation from famed bartender Sam Ross, the Penicillin is arguably the most popular contemporary cocktail. Crafted in 2005 at New York’s famed Milk & Honey, this take on the Gold Rush is made with blended Scotch whisky, honey-ginger syrup, fresh lemon juice, and smoky, peated single malt Scotch whisky. The name is a tongue-in-cheek reference to the most famous antibiotic of all time, due to the perceived medicinal qualities of whiskey-based cocktails like the Hot Toddy and others.

Ingredients:

• 2 ounces blended Scotch whisky
• .75 ounces honey ginger syrup
• .75 ounces fresh lemon juice
• Peated single malt Scotch whisky float

Preparation: In an ice-filled shaker, add the blended Scotch whisky, honey-ginger syrup, and fresh lemon juice. Shake vigorously to combine. Strain into an ice-filled Old Fashioned glass. Float peated single malt Scotch whisky on the top by pouring it over the back of a bar spoon. Garnish with candied ginger.

Revolver

While many of the cocktails on our list were created in New York City (or by NYC bartenders), the revolver was crafted on the West Coast. Created in 2003 by bartender Jon Santer at San Francisco’s (now closed) Bruno’s. This take on the classic Manhattan was named after the main ingredient, which, along with coffee liqueur and orange bitters, was originally Bulleit bourbon. The result is a multi-layered cocktail that deserves a permanent spot in your home cocktail rotation.

Ingredients:

• 2 ounces of bourbon whiskey
• .5 ounces of coffee liqueur
• 2-3 dashes orange bitters

Preparation: In an ice-filled mixing glass, add bourbon whiskey, coffee liqueur, and orange bitters. Stir gently to combine and chill. Strain into a chilled Coupe glass. Garnish with an orange twist.

Gold Rush

The now-iconic Gold Rush was created in either 2000 or 2001 by a bartender named T.J. Siegal at New York’s Milk & Honey (the same bar where the Penicillin was created). This take on the classic Whiskey Sour is made with simple ingredients: bourbon whiskey, fresh lemon juice, and simple syrup.

Ingredients:

• 2 ounces bourbon whiskey
• .75 ounces fresh lemon juice
• .75 ounces honey syrup

Preparation: In an ice-filled shaker, add bourbon whiskey, fresh lemon juice, and honey syrup. Shake vigorously to combine and chill. Strain into an ice-filled Old Fashioned glass. Garnish with a lemon twist.

Gin Blossom

This memorable, flavorful contemporary cocktail was created by bartender Julie Reiner for the Brooklyn bar Clover Club in 2008. This aptly named take on the classic Martini features gin (usually Plymouth gin), blanc vermouth, apricot eau de vie, and orange bitters. The result is an aromatic, nuanced cocktail that needs to be tasted to be believed.

Ingredients:

• 1.5 ounces gin
• 1.5 ounces blanc vermouth
• .75 ounces apricot eau de vie
• 2-3 dashes orange bitters

Preparation: In an ice-filled mixing glass, add gin, apricot eau de vie, blanc vermouth, and orange bitters. Stir gently to combine and chill. Strain into a chilled Coupe glass. Garnish with an orange twist.