New York Magazine

An adults-only float that even Norman Rockwell might appreciated: chocolate ice cream, chocolate syrup, and seltzer, fortified with a shot of Jack Daniel's.

Mint Juleps have been made, over time, with rum, brandy, and rye, and consumed by many a Colonial settler for breakfast.

You too can master the perfect balance of Angostura bitters, sweet vermouth and rye whisky that make this cocktail such a classic.

Pomegranates combine with brandy, chai-infused vermouth, and a touch of lemon juice in this this slightly creamy, sweet-and-sour drink that's garnished with dried rosebuds.

A whiskey of rye whiskey with fresh lemon and orange juice received a dry-red-wine float.

A good old-fashioned takes several minutes to make and involves muddling the sugar, bitters, and club soda together while adding bourbon and ice cubes.

A fall favorite incorporating Scotch and Drambuie.

A viscous, slightly tart slow-sipper made of bitters, 100-proof Rittenhouse rye, and Sadaf quince-lemon syrup.