We won’t even mention that J&B is a crappy Scotch, not a bourbon.
Man, when idols fall they fall hard.
Here in Hawaii, a good mai tai is often called for.
I bet he’s no rocket scientist and that he voted for Trump.
Mundus vult decipi
And just speak the word “vermouth” near it, please.
In other words, you don’t want a martini. You want a glass of gin.
I have found that I do not like a glass of cold gin. A touch of vermouth makes it a transcendental experience.
If we’re gonna recommend the Old Fashioned and the Manhattan, which are fine recommendations no doubt, can we mention the oft overlooked (and, if I may be so bold, underrated) brother the Sazerac?
Negronis are simple and refreshing as well.
Very nice! 
I haven’t had one since the last time I was in New Orleans.
The problem I have with the Sazerac is the absinthe or Herbsaint. I loathe anise-flavored anything, so that makes this one a waste of good rye for me. YMMV, of course.
Ah, well. More akvavit and ouzo for me.
Akvavit doesn’t bother me at all, since it is served ice-cold and is flavored with caraway, which for some reason I don’t mind as much as anise, even though they are closely related. Just the thing to shoot when having herring and onions.
Hard liquor is not my friend. Had I learned this lesson in a more timely fashion, I would have more of my own teeth and I would be able to better breathe through my nose.
Before I learned this, I drank Jack Daniels over a couple of ice cubes.
Yeah, it’s weird, because I’m not a huge anise fan either, but I loves me a Sazerac. The absinthe is necessary, but subtle.
They’re related in the sense they are in the same family (Apiaceae). Other plants in that family include celery, carrots, and parsnips, and all those are quite different in flavor. Cumin is also in this family. So nothing strange about liking one, but not one of the others.
If you wanna hear something crazy, the main flavor of mint and caraway (carvone) are the same molecule, but one is “left-handed” and the other “right-handed.”
And if you like all of those, then the Boulevardier is a good one. It’s basically a Negroni subbing in a good American whisky for the gin.
Mezcal swapped instead also works well and is a good summer variation.
And while the J&B was mocked a good scotch in a Rob Roy is quite nice.
Bombay gin and tonic. But usually Pilsner.
KISS disagrees.
Paul Stanley (the only member of KISS whom I have had the pleasure of meeting) drinks cheap beer. Their opinion is irrelevant.
Just added the Boulevardier to my list.
If we’re gonna throw scotch into a cocktail, a Blood and Sand is quite tasty, though for some reason, the ones I make at home are never nearly as good as the ones I get at a bar.