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Strawberry Ginger is clean and refreshing, this cocktail can either be served up or in a tall glass with club soda. Great for spring parties and spending an afternoon sipping …
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Much maligned cocktail of the ’00s this hits the sour notes as well as the strong notes.  Great for those who like a flavored martini but don’t like sweet.
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The Sloe Gin Fizz is an off shoot of a series of drinks called Fizzes: Gin Fizz, Silver Fizz — addition of egg white, Golden Fizz — addition of egg yolk, Royal Fizz — addition of whole egg, Diamond Fizz — sparkling wine instead of carbonated water. More commonly known as a French 75, Green Fizz — addition of a dash of green crème de menthe. These drinks originated in New Orleans in the late 1800’s/early 1900’s and became very popular in the 1940’s. While the Sloe Gin Fizz is very sweet it does pack a kick. 
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The Ritz Hotel in Paris claims origin of the Side Car. The first recipes for the Sidecar appear in 1922, in Harry MacElhone’s Harry’s ABC of Mixing Cocktails and Robert Vermeire’s Cocktails and How to Mix Them. It is one of six basic drinks listed in David A. Embury’s The Fine Art of Mixing Drinks (1948).
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For the Rye drinkers in your group a fun and festive approach to a holiday cocktail is the Salty Caramel Sour.  You omit the candy if you want as the caramel syrup does most of the work but that little hint of chocolate is really quite tasty.  Your preference.Salty Caramel Sour
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Such a simple cocktail but so good that we some times forget about it.  Sometimes simple is better.
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Very festive and great for a batch recipe – Make a lot of each color and put it in the freezer to hold, salt the glasses and when guests come over use and ice cream scoop to layer the colors.  Yummy!
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A great take on “Gin and Juice”, the addition of Cointreau and Grenadine offset the tart of the fresh lemon and orange juice in the Red Lion. Great to look at and even better going down, it’s one of our new favorites.
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A very old drink the Ramos Fizz has been around since 1888, however, it became widely available in the mid 1930’s. A more labor entensive drink with multiple ingredients, it is fun to make and drink. One of the best parts is watching the foam appear on the top of the drink as you add the sparkling water!
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The creamier version of the Pink Lady for this recipe is thought to have been around since the 1920’s. As most older drinks there are many versions this one uses both cream and an egg white. Once named on Esquire’s list of the ten worst cocktails, most likely due to it’s girly nature and color, it is still a great drink that has more kick then one would think.