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One of the things I have found over my years of learning about the spirits business is that there are some basic rules when it comes to mixing a great party cocktail. Stirred, not shaken 1 - Use the proper method to make the drink. You might be surprised when I explain that shaking a martini, for instance, has a negative impact on the outcome. Stir it. The same applies for almost any other cocktail. A number of things require muddling, such as Old Fashioneds and Mojitos. You have to muddle firmly to release juices, and a gentle muddle will result in muted flavors. And adding ingredients in the improper order can also impact things - always add soda or sparkling water last, for instance. You don't want to agitate carbonated drinks...trust me. So many choices, so much expense 2 - Don't automatically use top-shelf liquors as your base, particularly if you're making drinks for a number of people. Some top shelf brands will suffer with the addition of sugars and/or fruit flavors...

  The world is full of thousands of cocktails, likely even into the tens of thousands. I’m not talking about the nuances, such as vodka martinis with olives versus a lemon twist, I’m talking about basic solid standalone drinks with their own personalities and flavors. From Long Island Iced Teas to Screwdrivers, Black Russians, Daiquiris and more. Some are as individual as the bartender who created them, or as common as margaritas in Mexican restaurants. But as much as there are as many cocktails as there are bar menus, there are a few which are universal and classic. These are the drinks which, even if they’re not on a menu the bartender can make them. They’re the first things we learn and likely the most popular we serve. For purposes of sticking to cocktails, straight spirits sippers, neat or on the rocks, are omitted from consideration. These are all mixed drinks. Here are the top, imperial classic cocktails which stand atop mixology. In their own way they define their categori...