IBA (International Bartenders Association)

Vieux Carré was invented in New Orleans sometime in the 1930s. It is made with rye whiskey, Cognac, sweet vermouth, Benedictine (French herbal liqueur), Angostura bitters, and Peychaud's bitters. The ingredients are mixed in a mixing glass filled with ice. The combination is then strained into an old-fashioned glass filled with ice. The cocktail is traditionally garnished with a maraschino cherry and a lemon or an orange twist. Vieux Carré was first mixed by Walter Bergeron, a bartender at the Carousel bar located at Monteleone. This is a signature New Orleans cocktail. The combination is an homage to the city as a diverse melting pot of numerous cultures and nationalities. The name Vieux Carré is the French term for French Quarter—the most popular New Orleans neighborhood. 

Canchánchara is often cited as the first Cuban cocktail and a predecessor to Daiquiri. It combines aguardiente de caña (cachaça)—the locally produced strong spirit made from sugar cane—lime juice and honey. The ingredients are shaken with ice, and the mix is strained into an ice-filled glass. Nowadays, most variations make honey syrup and use rum instead of aguardiente, while some recipes suggest mixing instead of shaking. It is believed that Canchánchara originated in the 1870s and that it was initially prepared by Cuban revolutionaries. The origin of its name remains unexplained, but the cocktail is mainly associated with Trinidad. It probably originated as a convenient mixed drink that used common, available ingredients. Although it is traditionally mixed in clay jugs called jícaras, modern versions are mostly served in old-fashioned glasses garnished with a lime wedge. 

Spicy Fifty is a contemporary cocktail that combines vanilla-flavored vodka, elderflower cordial, fresh lime juice, honey syrup, and a few slices of red chili pepper. To make the drink, all the ingredients are shaken with ice, and the mix is then strained into a chilled cocktail glass. London-based mixologist Salvatore Calabrese invented this cocktail when he opened his bar Fifty. Spicy Fifty soon became a signature drink, earning its place on the list of modern era drinks by IBA. Spicy Fifty is usually served in a coupe or a martini glass. It is garnished with a red chili pepper.

Naked and Famous is an IBA-listed cocktail classified as a new era drink. It combines equal parts mezcal, Aperol, Chartreuse (yellow), and lime juice. To make the cocktail, all the ingredients are shaken with ice. The combination is then strained into a glass. This cocktail is typically served in a coupe glass, and it is usually garnished with a lime wedge. Naked and Famous was invented in 2011 by a mixologist Joaquín Simó while working at the Death & Co in New York City. He based his idea on the cocktails Paper Plane and Last Word.