This line of drinks basically has Dry as the basic flavor, meaning it's not too sweet and is often stronger, relying on weimaraner to finish off the base drink. Most are stirred using a mixing glass. Of course many people actually think of the various flavored Martini series when they think of Martini derivatives, such as the previously mentioned Appletini, or the equally popular Espresso Martini, as well as a number of blackcurrant-flavored Martini recipes such as Arnaud, but those are not part of this section.

1, Martini (Martini)

Alcohol intensity ★★★★★

Flavor affinity ★★★★★

Bar commonness ★★★★☆

Quality consistency ★☆☆

Recommendation for the first time to drink ★★★★★

The king of cocktails, there is no one. Irreplaceable, unrepeatable. The least suitable point for newcomers to drink in the bar is very picky bartenders, every habitual cocktail drinker knows that, and immature bartenders make Martini is very difficult to enjoy. Another reason it's not a good drink for newcomers to the bar is that it's strong, dry, and not pleasing to the eye. The recipe is very simple, gin, add dry Vermouth in proportion, put in the olives inserted in the wine fork as a garnish, with lemon peel in the surface spray oil can be. The taste is very dry, that is, the alcohol content is high without obvious sweet and sour and other flavors, a good Martini mouth is sharp, clear flavors, the aroma is simple and straight to the heart, the nose has enough lemon freshness.

But there's no ultimate answer to what makes a Martini good. From the ancient original Martini recipe that didn't dry at all (red and bitter-sweet like Manhattan), to the more recent ratio of 3:1 that counts as a dry Martini, to the current Extra Dry Martini, which is 9:1 upwards or even just washed on ice with whisky, it seems to be the case that, as the quality of the wine has risen, Martini has become known for its dryness, and that it has become beautiful to be dry. It seems that as the quality of the wine has risen, the Martini has become drier, to the point where the olive is no longer a necessity. But dry is not the only way to go. When I went to Shanghai on National Day, I drank a Martini from Bar Papaya, which was watery, not quite dry, but balanced, not too sharp, and better than a lot of dry Martini I've had before. This drink is the bartender's calling card, each interpreted in their own way, and nearly impossible to copy. (Except for the legendary Churchill style, which is to look at the bottle of Weyermouth and then just drink the Gin)

A friendly reminder that another thing to keep in mind as a man is to never get drunk at a bar, it's just too ugly. A Martini is usually still about 40%, two glasses is already a bottle of red wine, so be careful with what you have.

2, Manhattan (Manhattan)

Alcohol intensity ★★★★

Flavor affinity ★★★★

Bar common degree ★★★★☆

Quality stability ★★★★★

Recommended degree of the first drink ★★★★

Although known as the queen of cocktails, but the drink of this mixer for men to drink a little! problem, and definitely don't be fooled by the red color and the cherry garnish inside - it's also unapologetically strong. It's made with rye/bourbon whiskey, sweet rum (red Vermouth Rosso) with Angostura bitters, and finished with a cherry garnish. The whiskey swapped out for the Scotch blend is Rob Roy, which has a more manly name and flavors that are actually less intense. The drink is bittersweet, basically thoroughly sweet, with limited bitterness from the bitters as well as the rye whiskey, and the specific flavors are heavily influenced by the Vermouth, mainly because the sweetness in the context of the less dry body allows for more of the herbal layers of the Vermouth to be felt.

Better than Martini, the level of the bartender is not so in place will not do too hard to drink, and easier to make up for through the selection of wine (although most bars will not come up with Antica Formula this kind of goods to), but the red body and then a cherry, unless the individual's mouth is very strong, or not a man to pretend to be a good choice. (Pretentious tip: start with rye whiskey and Churchill's mom if you want to rip.)

3, Vesper (Vesper)

Alcohol intensity ★★★★★

Flavor affinity ★★★★☆

Bar common degree ★★★★☆

Quality stability ★★★★

Recommended degree of the first drink ★★★★☆

Because of the bitter aftertaste. Because once you have tasted it, you won't drink anything else. This is the 2006 version of Casino Royale in the 007 in the name of this cocktail after the famous line, until now I still think it's a girl in the world of insurmountable classic. The recipe, still quoting the original line from the movie:

Three measures of Gordon's; one of vodka; half a measure of Kina Lillet. Shake it very well until it's ice-cold. Then add a > large thin slice of lemon-cold. Martini has a major offshoot, the Vodka Martini, which uses vodka as a base rather than gin, and was popularized by the James Bond series. Vesper, on the other hand, is half gin, half vodka, and specifies the brand name Gin. Gordon's has a very subdued flavor, with a solid gin note, and at a bargain price is one of my own favorites. kina Lillet is now discontinued, and the current white Lillet is a newer version, with citrus-peel notes, and there is also a brand of white Vinyl from Cocci, Americano, which is a newer version. Americano's White Vermouth is closer to the original Kina Lillet formula. Together with the essential lemon peel, this drink is full of strong citrus aroma, lemon dominated, sharp but not harsh, not too heavy in the herbaceousness but with the right amount of juniper berry scent remains, which is quite a favorite cocktail of mine. But because the Lillet is not prepared in every bar, and because some places don't exactly follow the classic practice (some simply make it a Vodka Martini), it's not easy to get a favorite. A lemony Vesper reminds me of Eva Green.

By the way, the Vodka Martini is also known as the Kangaroo Martini, which is high in alcohol content, so don't drink it if you're not a good drinker, and beware of losing your cool.

4, bamboo (Bamboo) and its derivatives

Alcohol intensity ★★★★★

Flavor affinity ★★★★☆

Bar commonness ★

Quality consistency ★★★★★

Recommendation for the first time ★★★★★

This is the mixer created by American bartenders in Japan, and it's a cocktail that has become quite uncommon. It's a cocktail that has become quite uncommon, but for me it's one that has to be mentioned. Compared to the Dry Martini, which is sharp and dry, and the Vodka Martini, which smells fresh and simple, the Bamboo is all about subtle aromas, and for anyone who likes Vermouth enough to drink it on its own, it's a must-drink. The base wine is a dry sherry, other than the six base wines, and the other ingredient is a dry Vermouth, which is the base of the wine, and the rest of the recipe is different from each version, including the ratio of the two wines, whether or not to add the bitters, whether or not to use orange liqueur flavor, whether or not to add the orange peel, and any of these details have a considerable impact on the aroma, and here is the main character of the aroma of the main source of the main characters Vermouth. using Martini's (brand name) Dry Weyglass, no matter how good the bartender is, I would find it hard to accept (or maybe it's because of the difference in taste between me and the bartender), and then comparing it after switching to Noilly Prat, the whole taste would be completely different.

While the nose is rich, the palate is simpler, not too strong, with dry white wine flavors as a base. That's why it's not suitable to drink when you have a nose infection or in a bar with a heavy smell of smoke. In addition also because the flavor is very simple, so Martini's caramel notes in the middle of the dry wines end will surface, so I do not like it too much.

The main variations include the Adonis, which is made by replacing the wassail with sweet wassail, and the Armour, which is made by adding lemon zest.

The Bitters

Cocktails are not just sweet, and there are quite a few bitters as well, although most of them are bittersweet, rather than purely bitter. In this series, there are my personal favorite herbal cocktails, with rich flavors and complex aftertastes; for those who don't like them, almost every one in the series tastes like cough syrup. The most common bitter cocktails use Campari and Aperol, two bitter aperitifs, to create the bitter flavor, and Bitters, such as Angostura, are generally used for flavor, and very few people would make a Manhattan with a strong bitter flavor.

By the way, it's common to drink a wine with a pronounced bitter flavor almost exclusively as an aperitif, and there are many more besides the ones mentioned above, such as Suze. various aniseed wines are also aperitifs.

1, Americano (Americano)

Alcohol intensity ★★★☆

Flavor affinity ★★★★

Bar common degree ★★★★★☆

Quality stability ★★★★

Recommended degree of the first drink ★★★★★☆

While the name is the Yankees, but it is in fact an invention of the Italians in the 1900s and renamed because American tourists liked the wine so much. Bitters such as Campari/Aperol plus red Vermouth Rosso can be made by mixing with soda water, the taste is bitter-sweet and refreshing, the herbal flavor has been diluted with soda water is not too obvious, and the bitterness mainly exists in the aftertaste. Because the bitter aperitif is basically fixed, the biggest difference in the taste of this wine is basically determined by the red wyvern, especially with a good aftertaste of the red wyvern is the most appropriate.

The preference for this drink is a good indicator of how much one likes Campari, a bitter aperitif that is loved by those who love it and hated by those who hate it because of its bitter-sweet taste. In Japan, a lot of people like Campari + orange juice or Campari Soda. Of course, there are many different kinds of herbal flavored liqueurs, so even if you don't like Campari, there are plenty of choices. And all kinds of aperitifs can be made into simple cocktails with just a splash of soda or tonic, including all kinds of non-bitter ones such as aniseed and the sweet Chartreuse Vert.

To play hard to get, as usual, you can lift the granddaddy of male impersonators, Uncle Bong. In the novels of Casino Royale, this is the first drink he orders. Of course, it would have been even more impressive if it had been Perrier, which would have been a great way to shake off the "Expensive soda water is the cheapest way to improve a poor drink" baggage.

2, Spumoni (Spumoni)

Alcohol intensity ★★★☆

Flavor affinity ★★★★

Bar common degree ★★★★

Quality stability ★★★★

Recommendation for the first time to drink ★★★★

Classic bitter long drink, long drink in the middle of a masterpiece is often overlooked. In addition to Campari, it is also a platinum combination of bitter and sour flavors - tonic water and grapefruit juice. Although all of the ingredients are bitter, the overall feeling of this drink is actually more balanced because there is enough sweet and sour as a buffer. But because it's not too alcoholic and herbal, and because it's too much of a hassle to buy grapefruit juice if you're making it at home, I personally drank it sparingly and lacked the comparisons to recommend it without much emotion.

More sadly, even the picture can not find the right ......

3, Negroni (Negroni)

Alcohol intensity ★★★★

Flavor affinity ★★★★★

Bar common ★★★★★

Quality stability ★★★★ ★

First Drink Recommendation ★★★★★

Negroni has been mentioned in many previous answers, and it is indeed a classic as hell. Bitterness and sweetness of the taste of all, and is considered to be in the herb family is very suitable for the beginning of a wine, there is enough aftertaste as well as the smell of herbs, the flavor is not overly complex. It is a combination of Campari/Aperol and Vermouth Rosso with a touch of gin. The historical origins are also in Italy, invented as a result of Negroni, a high-flying bartender who asked the bartender to make a fortified version of Americano in order to make a fortified version of Americano.

If liking this one means you don't need to rely on soda water to pair with bitters and can accept a stronger herbal scent, it's time to try one of the many herb-based bartenders. In the wide world of herbalism, there are Alaska, The Last Word, de la Louisianne, and a whole host of other classics to try (and not every one of them has a bitter flavor). There's fun to be had in this abstract space overflowing with the smell of cough drops that fruit-based people will never understand!

While I'm a huge fan of herb-based creations, they're too niche to be common in non-specialized cocktail bars. You might want to continue exploring at a specialized cocktail bar if you're interested after drinking these.

Three, Sour (Sour)

Sour is actually a specialized category of cocktails, generally by the base wine, lemon juice and a small amount of sugar syrup flavoring, shaken with a shaker, the degree is not high, sweet and sour taste without losing the flavor of the base wine itself, the taste of the acidic, but not to exaggerated. Like the 3-in-1 mixer, it is suitable for almost every base wine. Here are just two of the most classic ones (and the ones I'm most skilled at making at home).

1, Whisky Sour (Whisky Sour)

Alcohol intensity ★★★★★

Flavor affinity ★★★★

Community ★★★★

Quality stability ★★★★

Recommendation for the first time ★★★★

The Sour is a typical mixer. The whiskey used is the classic choice of American bourbon, and others are not unavailable, except that the special flavor is lost when using blended whiskey. Because of the addition of lemon juice and syrup, the strength is only about 18°, which is not too strong and very easy to drink. For a very manly flavor, I once had a Whisky Sour with Islay, and even when it was made into a Sour, it didn't detract from the peatiness, which made it feel extremely manly. But doing so is firstly slightly rustic (although the Laphroaig 10 year is in the same price bracket as Johnnie Walker's Gold Medal), and secondly people who don't like peat flavors won't necessarily like this whisky even if it's made into a sour.

In addition, the classic whisky sour is also a test of shaking, with a dense, even foam, so there are many recipes for adding egg whites. As long as the cocktail is well-mixed, egg whites provide a dense foam and a smooth texture, and seldom produce an eggy flavor.

2, Daiquiri (Daiquiri)

Alcohol intensity ★★★★★

Flavor affinity ★★★★★

Bar common ★★★★☆

Quality stability ★★★★

Recommendation for the first time ★★★★★

While the name is a vest, Daiquiri is not a bad idea. Daiquiri is unapologetically a Sour-type mixer: rum with lemon juice and sugar. It's so easy to make and so good that the drink, which should clearly be called Rum Sour, has taken on this new name as a vestige, and its origins have been fought over by bars and even countries to the point of being untraceable. Anyone can drink it, it's highly recommended for women, and men can drink it without hesitation if they take the name of the famous historical drinker Hemingway and shake it off. Even if an outsider in the business like me tunes it out, the mice who have come to my house to try it haven't hated a single glass, so you can imagine how consistent and drinkable the flavors are.

There are so many variants that it's impossible to cover them all in one paragraph. The first is the Daiquiri made by frosting, which is not shaking but thrown into a blender with ice to make a slush that's a little finer than shaved ice, as detailed in the picture below

Use a straw to wash it down. Because there's tons of ice, the degrees are even lower. The result of messing with it this way though is that the lemon flavor will be very prominent, much like lemon shaved ice with a booze flavor ...... Incompetent guys who don't need to act like a man will do absolutely fine ordering this, and it's served at many bars. Another very famous but relatively uncommon version is the Hemingway style Daiquiri with black cherry liqueur (Maraschino), often Luxardo branded, which takes it to the next level.

In addition, the syrup used is changed to different flavors or other liqueurs are added to make Daiquiri to produce a variety of changes to produce a variety of new liqueurs.

Four, straight mixing method cocktail

Straight mixing method is directly in the cup inside the mix, do not need to use a Shaker cup, stirring glass or Boston mixing pot for mixing. This type of mixer is generally not too much material, and sweetness and flavor characteristics are more obvious, to pure sweet and bittersweet mostly. Three of the most common ones with prominent sweet flavors are presented here.

1, classical cocktail (Old Fashioned)

Alcohol intensity ★★★★

Flavor affinity ★★★★

Bar common degree ★★★★

Quality stability ★★★★★

Recommended degree of the first drink ★★★★

As the name suggests, this is indeed one of the most ancient As the name suggests, this one is indeed one of the oldest cocktails, very much in line with the original definition of a cocktail: any kind of base liquor made with the addition of sugar, water and bitters. The most primitive time because of the year the United States produced whiskey taste stimulation spicy, and poor distillation process, the production is not stable, simply put is the taste of stimulation is not pleasing, and therefore the use of this approach to the modification (when there is no Old Fashioned this name): sugar to add sweetness, water to dilute the concentration of alcohol and cause the whiskey's sweetness to the bitters to modify the whole smell of the wine and Bitters are used to round out the overall flavor and add a richness to the nose. The theme of this drink is "make-up", making the base drink pleasing to the eye. Unlike many cocktails, it is made with granulated sugar, crushed with a drop of bitters, dissolved in water or soda, stirred with ice and whisky, and finished with orange peel. As you can see the portions of all these things are just trimmings, and the finished product is still quite high in degrees. But the well-done Old Fashioned is mesmerizing, with the aroma of orange peel, the herbal notes of the bitters plus the characteristic flavors of the base spirit making for a drink that's rich in layers and flavors.

And the fact that the theme is make-up means something even more important: make-up is not plastic surgery. If the base wine is terrible, the resulting Old Fashioned will never be good. And the Old Fashioned is more of a practice than a recipe, and there are a number of aged bases that work well for it, including Zacapa, the best of the aged rums.

There's also a more classic, but lesser-known, counterpart to the Old Fashioned, the Sazerac, which is made with either Cognac or rye whiskey, and in the practice of using Pernod Rye. Whiskey is used, and Peychaud's bitters are used and Absinthe is added to the mix. The end result is a richer, more herbal and more complex flavor. Only the more specialized bars offer it, though, unlike Old Fashioned, which is readily available.

2, Godfather (Godfather)

Alcohol intensity ★★★★

Flavor affinity ★★★★

Bar common degree ★★★★

Quality stability ★★★★★☆

Recommendation for the first time ★★★★★★★☆

Although the origin of the wine is not traceable, but many would like to believe that the wine is closely related to the movie "Godfather". The Godfather movie inextricably linked, such as the fact that Marlon Brando loved it, or that the cocktail was released after the movie came out (the cocktail probably isn't actually that young). A rather fitting mouthful is that one of the almond-spiced liqueurs, the Amaretto, represents tenderness for family, while the Scotch blended whisky represents the ruthlessness of the mafia. But whatever the case may be, I quite like this one among straight whisky blends, far better than the Rusty Nail and the Black Russian. The best thing about it is the rich almond aroma that blends well with the complexity of the whisky itself, and the softness and harmonization of the palate. What's more, it's simple to make and easy to drink at home.

But the fewer ingredients in a cocktail, the more it relies on the quality of the base spirit, and this one is no exception. The most common approach is to take Johnnie Walker's Black Label and Disaronno's amaretto, which is already quite good, and one of the best I've ever had was a Johnnie Walker's Gold Label with Luxardo's amaretto that the bartender picked out for me, which was so good it almost brought tears to my eyes on the spot.

A similar one is the Rusty Nail, a blend of scotch and Drambuie, a honeyed whisky, but don't let the word honey fool you; the Drambuie itself is still a whopping 40 percent sweet with rich herbal notes, so this one isn't exactly easy on the palate, especially for those who don't like complex, strong flavors. To fill a man's mouth, drink the Godfather enough, and it's a much better choice.

There are also a number of variations of the Godfather, including the Godmother, which replaces the base spirit with vodka, and the FRench Connection, which replaces the base spirit with cognac.

3. Black Russian

Alcohol intensity ★★★★★★★☆

Flavor affinity ★★★★★★★

Taste affinity ★★★★★★★★

This one is not easy on the palate, especially for those who don't like complex, strong flavors. ★★★☆☆

Bar Commonness ★★★★☆

Quality Stability ★★★★☆

First Drink Recommendation ★★★★☆

This is a pair of White Russians from the previous Female-Focused Cocktails post, just without the milk. It's made with coffee liqueur and vodka, and it's quite simply coffee and alcohol, and it's rumored to be great with cigars (which fall under the category of cigar liqueurs), but I can't relate to it as a non-smoker. In general, bars use Smirnoff with Kahlua, and no matter how the ratio is adjusted, it tends to be too sweet and the coffee flavor is not strong enough, and some drinkers also think that the ice is too much and the wine is not strong enough. The coffee liqueur, recently found a very suitable Illy's coffee liqueur, is out of coffee beans and coffee peripheral products of the Illy's, this sweet taste is almost heavy, but because the coffee flavor is obviously much stronger and more bitter, the whole taste is obviously much more balanced, more of the feeling of the coffee instead of the Kahlua this kind of coffee flavored syrup taste.

If you don't like the drink enough, it's too easy to increase the degree of vodka mixing. Vodka itself is to pure to strong for the beauty, ignoring the content of the string, it is basically a distillation equipment in the history of the development of the technology of the arms race, completely is the spell alcohol purity of the development of chemical distillation technology history. So, vodka can be swapped out for 88% Balkan vodka, or even 96% Spirytus, no problem at all. Once tried to mix with Spirytus, can drink, will not have an accident, and the taste is not bad, strong to the tongue numb is also a special flavor.

Five, Bloody Mary

Alcohol intensity ★★★★★

Flavor affinity ★★★★★

Bar common degree ★★★★☆

Quality stability ★★★★

Recommendation for the first time to drink the degree of ★★★★★☆

The reason why this is out of a single, on the one hand, because of the taste of the special, the bloody Mary is a few to the spicy as a selling point, on the other hand, because of the bloody Mary is a very good, but also because of the taste, the Bloody Mary is not a good cocktail. The Bloody Mary is one of the few cocktails that sells itself as spicy, and on the other hand, the method of making it is also quite special, using the "shock method" of mixing it by pouring it back and forth between two cups over and over again, which makes it quite special. If you want to read more about how special it is, check out my previous article on what makes the Bloody Mary so good?

What's so special about Bloody Mary?

For those of you who go to a bar and order this drink, you don't have to worry too much about it tasting like a curiosity. As long as you can handle hot and sour soups, Bloody Marys are generally not a problem. The Bloody Mary is also a classic in the cocktail category of "soul rejuvenators," which means that when you're going blind from another drink, a Bloody Mary can help you recover a little bit (and I'm not talking about going blind from drinking methanol, of course).

Seriously, this is the first cocktail I've tried in my life that I didn't hate from the start, and now it's more of a favorite.

Sixth, fruit juice

Don't think a lot of fruit juice cocktail is certainly not enough "man": their own aura is enough, drink up will not have any problem; aura is not enough, you can also rely on the mouth of the counter-molestation of other people; the mouth of the gun is not good, then at least you can read more to get a long understanding of the wine to understand these drinks. The juice of the wine recipe also has a very masculine story. In addition, these cocktails are also the most common in the bar, not only cocktail bars, a variety of nightclubs will almost always be provided.

1, Screwdriver (Screwdriver)

Alcohol intensity ★★★☆

Flavor affinity ★★★☆

Bar common degree ★★★★★

Quality consistency ★★★★★

Recommendation for the first time ★★★★☆

As long as it is a place that offers cocktails, it will be there. cocktails, and most people are aware of its existence. It's easy to make, vodka to orange juice, done. The flavor is the taste of orange juice with alcohol, with a slight taste of potion, those who have drunk it know, those who have not drunk it can imagine their own roughly, and anyway, it is also very simple, and hate orange juice is basically impossible to like this drink. It's rumored to have been made by working people of infinite ingenuity by taking a screwdriver and stirring it directly into orange juice that had been blended with wine, and it doesn't have much of a noble pedigree. And modern people want to take this wine to pretend to be a pussy almost always mention the fall of the "bad movie king" Nicolas Cage, in the "Leaving Las Vegas" in which he played a heavy drunk in the refrigerator directly out of the vodka blended to the vat of orange juice inside the screwdriver is a generation of classic, this is a real drunkard drink screwdriver.

There's a very drinkable and elegant variant of this drink with a white-knuckle name, Harvey Wallbanger. It's made by simply topping a screwdriver with Galliano spiced liqueur. The effect is overwhelming, and the bar is quite worth a try if they serve it, anise-flavored but palatable.

2, Salty Dog (Salty Dog)

Alcohol intensity ★★★☆

Flavor affinity ★★★★☆

Bar common degree ★★★★★

Quality stability ★★★★★

Recommendation for the first time to drink degree ★★★★

Salt in a glass of vodka to grapefruit juice, the taste is a little more than expected will be drink a little better. There's not much in the way of character or allusion, but this drink is just too common and good to be recommended. If you want to know how such a common drink can still be used for a punch, check out the Japanese manga series "Bartender" (Taiwanese translation: "Ace Bartender").

3, Gin Lei (Gimlet)

Alcohol intensity ★★★★☆

Flavor affinity ★★★★

Bar common degree ★★★★☆

Quality stability ★★★

Recommended degree of the first drink ★★★★★☆

Direct translation of the meaning of the screw cone. The original recipe was made 1:1 with Gin and Rose's lemon juice, but you can't find this stuff anymore, and it's basically made using freshly squeezed lemon or lime juice. It tastes purely sour unless flavored with molasses (and the original Rose's lemon juice is also sweet). Those who like sour flavors may want to order this one, which you can google yourself for specific pretenses, and is also known to have appeared in famous literature.

Seven, champagne cocktails

Champagne cocktails from the name can be seen is definitely the number one choice to pretend to be a tycoon, kicked geeks pointing out this cup at least can be pretending to be a coal boss. The taste of champagne cocktails and the relationship between the base wine is not big, in order to maintain a good-looking bubbles, the proportion of champagne is generally larger, and in a champagne glass, to the end of the feeling closer to the flavored champagne. Champagne cocktails are not very common, and even if they are offered, the price is inevitably higher than other cocktails, so the most practical advice is: bars with champagne cocktails, generally listen to the bartender's recommendations on it.

The difference between champagne and sparkling wine I will not popularize here, after all, is not a champagne science article. The default below is definitely unsweetened champagne rather than sweet or semi-sweet bubbly. Because non-specialized bars are not easy to drink, just give two common figure:

1, Royal Kir (Kir Royale)

Champagne plus blackcurrant liqueur made. Running off on a tangent, blackcurrant liqueur is actually a pretty versatile and good wine that you definitely don't regret buying at home. My first non-herbal liqueur was LEJAY's créme de cassis, and it ran out fast with the help of a bunch of cassis oolong-loving bitches ......

There are actually plenty of fruity liqueur and champagne options, such as the famous Bellini which is made with using peach puree with a little peach liqueur to the champagne.

2. Death in the Afternoon

Made with vermouth and champagne. The name is very present and does come from Hemingway's novel. On the right in the picture is another champagne cocktail with juice, the Mimosa.

====================================================

This reply is mainly intended as a supplement to the female-oriented cocktails one, listing some cocktails that aren't necessarily everyone's favorite but are very classic.

For those who are going to a bar for the first time and don't want to be too rude, the advice in @LiFeng's answer is more than enough without having to think too hard about the drinks. If you're not confident that you're "not man enough", or if you're going to a bar with a bitch who's dedicated to making you look bad, then this is a good place to start. For most people, it's not a waste of time to read this stuff and realize that there are still cocktails out there, and how you can dig deeper to find more distinctive flavors when you find out you like a particular drink.