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Whiskey and sweet vermouth make a rich, herbal Manhattan. Bitters and a cherry complete the smooth, spirit-led serve.

Scotch meets honeyed, herbal Drambuie. Lemon peel brightens the rich whisky finish.

Bourbon and Peychaud's bitters give this Sazerac a warm, aromatic core. A Ricard rinse adds anise.

Whiskey, dry vermouth and pineapple make a fruity but restrained cocktail. Herbal notes balance the pineapple's sweet-tart edge.

Scotch meets both sweet and dry vermouth in this balanced, aromatic cocktail. Bitters tie the whisky and herbal flavours together.

Scotch and sweet vermouth make a rich base for the Bobby Burns Cocktail. Benedictine adds a small, fragrant herbal accent.

Scotch and sweet vermouth share the lead in this rich cocktail. Bitters and a little syrup round out the herbal, whisky-led finish.

Rye whiskey and Benedictine meet fresh lemon in a tart, herbal sour. Lemon peel adds a bright aroma over the spiced base.

Bourbon and Benedictine make a short, warming drink. The herbal liqueur adds sweetness without hiding the whiskey.

Bourbon and Benedictine combine in a whiskey-led cocktail. Lemon peel lifts the rich herbal sweetness with a fresh aroma.

Scotch, Drambuie and dry vermouth make a fragrant whisky cocktail. Lemon peel brightens the honeyed, herbal finish.

Bourbon and fresh mint give this drink sweet oak and cool herbal notes. Crushed ice creates a cold, lightly diluted texture.