There are many versions of the Creole Cocktail. My favorite looks a lot like a Sazerac: whiskey, curaçao, and bitters, with a fragrant nose of absinthe.
Scotch whisky and Cynar, who knew that was such a good combination? Artichoke amaro and smoky whisky in the Choke and Smoke Cocktail.
Whiskey, cognac, curacao, and absinthe—the Morning Glory Cocktail, a brown-spirits brunch delight and "hangover cure."
The Diamondback Cocktail: rye whiskey, apple brandy, and yellow Chartreuse. Simple and herbal, a post-Prohibition version of the Old-Fashioned.
The Conference Cocktail: rye, bourbon, cognac and Calvados. Add some Demerara syrup and Angostura and Xocolatl bitters, and you have a rich mouthful built on the classic Old-Fashioned model.
The Japanese Cocktail, with brandy, orgeat and bitters. The forerunner of the modern, "fancy" cocktail.
The ephemeral Bourbon Mint Julep: we see it about one day a year—Kentucky Derby Day—and then it's gone. Whiskey, sugar, mint, and ice—lots of ice.
The Libertine: rye whiskey combines with London Dry gin, Benedictine, sweet vermouth and a healthy dose of bitters in this riff on the Old-Fashioned.
A variant of the Whiskey Old-Fashioned, with bourbon, bitters, a collection of liqueurs, and a dash of hot pepper—one of Minneapolis's finest inventions.
My favorite take on the Old Fashioned — Old Weller Bourbon, Demerara syrup, and Bittercube's Trinity bitters