The main criterion for including a cocktail in this list was the discrepancy between the recipes presented in the IBA specification and the idea of the drink's creator

First seen on the pages of the 11th section of the Inquirer newspaper from 1916, the cocktail used gin and light cocoa liqueur, rather than brandy and dark cocoa liqueur, as the IBA insists today.

We kindly remind you that the digit 1 in the cocktail name is indicated for a reason, since there are at least 4 versions of the Corpse Reviver cocktail, but only #2 was included in the IBA list.

The legendary version of the «Papa Doble» cocktail, which was created specifically for Ernest Hemingway.

Our team is using the original recipe according to «The Bar-Tender's Guide» (1862 edition). Interesting fact: it is believed that the Old-Fashioned glass appeared due to frequent showdowns in the Wild West: bullets often broke bottles standing on saloon counters. The owners cut off the sharp part, and served drinks in the rest.

We're using the most «mundane» recipe (given the likely absence of cane juice) from 1948 according to the book «The Fine Art of Mixing Drinks». It was invented at the end of the 19th century by Fred L.Myers, founder of Myers's Rum company.

We're using the recipe of 1934, created by Don Beach at the Don the Beachcomber restaurant in Hollywood, USA. The name of the cocktail was chosen because it was so strong that after several cocktails, the guests who consumed it looked like zombies.

This category represents the foundational, iconic drinks of mixology, many of which have been staples since the early 20th century.

One version of the story says that «Appletini» was created in the United States in the 1990s by a bartender named Adam Karsten at the «Dell'Ermo» restaurant in Los Angeles.

Initially, the cocktail was known as a mixture of gin, honey and lemon (according to the recipe specified in the cocktail book in 1929 Cocktails de Paris, in which the head bartender of the Paris Ritz hotel - Frank Meier - is listed as the creator).

It is considered to be the result of the work of one of the American journalists and emigrant writers named Erskine Gwynne. He was also known as the co-author and editor of the famous magazine «The Boulevardier».

The name literally translates as «little girl from the village», and it appeared in the countryside of the state of Sao Paulo.

This Negroni-like Italian cocktail was created, at what was then the bar of The Excelsior Hotel, in the 1950s by Giovanni Raimondo during Pope Pius XII's holy Jubilee year of 1950.

«Four of these taken in swift succession will destroy the corpse again» - this is the phrase signed by the recipe in the cocktail book of The Savoy Hotel (The Savoy Cocktail Book, 1930) by Harry Craddock.

According to one version, it appeared in the late 1980s. According to it, the story began in London when Dick Bradsell worked at the «Soho Brasserie» bar. One day, a model approached him and asked him to make a cocktail «that would wake her up and moisturize her».

Named after the 1971 American crime thriller «The French Connection», this brandy-based cocktail is a relative of the whiskey-based «Godfather», also named after Francis Ford Coppola's 1972 film «The Godfather».

The signature cocktail of Tujague's, the second oldest restaurant in New Orleans. Legend has it that in 1919 (or, as some say, during prohibition in the 1920s) Philibert Guichet, who was one of the business partners of the managers of Tujague's bar, received the second prize at the prestigious New York cocktail competition for his cocktail «Grasshopper».

Initially, Horse's Neck is a ginger ale-based drink with the addition of bitters. Kick meant the addition of brandy or whiskey, was first served around 1910. However, it is more famous for using a shortened form of the name, while having strong alcohol in its recipe.

The creator of the cocktail is considered to be Victor Jules Bergeron. The story goes that one evening, in 1944, he tried out a new drink on two friends from Tahiti, Ham and Carrie Guild. It is said that after the first sip Carrie Guild exclaimed: «mai tai-roa aé», which in Tahitian means «not of this world - the best!».

Created in the late 1920s by Harry McElhone at his New York bar Harry's in Paris. The cocktail was named after the work of Dr. Serge Voronoff, who, convinced that testosterone is vital for a long and healthy life, transplanted monkey testicles to elderly Frenchmen.

In 1939, John G.Martin acquired the rights to Smirnoff vodka for the Heublein Company, a small distributor of alcoholic beverages and food from Connecticut. Meanwhile, Jack Morgan, his friend and the owner of the famous British pub in Hollywood Cock'n'bull Saloon on the Sunset Strip, was trying to launch his own brand of ginger beer, but sales were not going well. Legend has it that the two men met at New York's Chatham Bar and came up with the idea to mix Martin's vodka with Morgan's ginger beer and add lime (possibly inspired by Cuba Libre) to create Moscow Mule.

It is believed that this drink was first prepared in the 1880s in Chicago, it was originally called Continental Sour, and then Southern Whiskey Sour, also masqueraded as Brunswick Sour and Claret Snap, before it became better known as New York Sour: probably after Manhattan began to serve this drink is what made it popular.

At just over 20 years old, the «Old Cuban» is actually quite young for a classic. Created in 2001, this drink became a signature at the Pegu Club in New York. Audrey Saunders worked on a cocktail recipe for a while before opening her bar in the Big Apple, and it was originally called El Cubano. It is considered the median between «Mojito» and «French 75». The key to creating this drink is the use of aged rum – hence the «old" part of its name.

Paloma means «dove» in Spanish. Its origin is unknown, although it is believed that it was created in the 1950s. Some attribute its creation to the legendary Don Javier Delgado Corona, the former owner of La Capilla («Chapel») in Tequila (Mexico).

Three Puerto Rican bartenders are challenging the ownership of their country's national drink. But only one we should add to this debate: we don't using coconut syrup and it should be blended.

A twist on the classic «Last Word» was created in 2007 by Sam Ross at Chicago's The Violet Hour. At first, he made this drink from Campari, Amaro Nonino Quintessentia, but soon after the creation of the drink, he changed the bitter to a less bitter liqueur-aperitif when he began cooking it at Milk & Honey in New York.

It first appears in the book by Jerry Thomas «The Bartender's Guide : How to mix drinks, or A Bon Vivant Companion» in 1887. And this is the only Flip included in the list of IBA cocktails, although in itself it is only one of many representatives of this family

It was created in the 1980s by Dick Bradsell (who also has created Bramble cocktail) in London: «Russian Russian Spring Punch», I called it, because it has vodka that was Russian, and it's «fizz», which is a fresh drink».

Created in 1942 in a Hawaiian bar for the artist Theodore Anderson, but popularized in the 1950s at Club 21 in New York. David Wondrich traced the process of mixing Scotch whiskey and Drambuie liqueur since 1937 and created a drink called B.I.F.

We're using the recipe according to the formula of the French school» 1:1:1 («Cocktails: How to Mix Them», 1922, Robert Vermeire & «ABC of Cocktails», 1922, Harry McElhone).

Just choose base spirit n we'll make Sour u're really searching for.

It was created by Salvatore Calabrese, the long-term president of the Guild of Bartenders of the United Kingdom, for his Fifty bar in London, England, which opened in February 2005, becoming the signature drink on the first menu.

It was created in 1942 by Joe Scialom at the Shepherd's Hotel (Cairo, Egypt). The original recipe, handwritten by Scialom and provided by his daughter, used brandy. However, bourbon often replaced brandy where it was unavailable, and for a short period of time, the drink was also called the «suffering bartender» for those who found the use of the word «bastard» offensive.

Created around 1987/88 by Julio Bermejo and named in honor of his family's Mexican restaurant and bar in San Francisco, self-proclaimed as «world's best tequila bar».