Sure, there’s something to be said for trendy libations such as the Cosmopolitan, the Alabama Slammer or the Frozen Mudslide. But there are certain times, especially during cold winter weather or in a particularly elegant restaurant, when a classic cocktail is called for.

While for many people, the word classic may conjure up images of something stored away in a museum or gathering dust in an attic, this is not so for cocktails. The venerable few that are considered classics are a core of recipes that fall within a particular school of thought on mixology.

Among the drinks that are considered to be timeless in character and appeal are the Manhattan, daiquiri, martini, old-fashioned and sidecar. Because they are well-balanced drinks, bartenders have relied on these recipes for decades. In fact, many have been used as the springboard to numerous chic cocktails that are currently in fashion.

The best working definition of these cocktails is credited to a book published in 1948 called "The Fine Art of Mixing Drinks." Author David Embury, a respected "professor emeritus of mixology," explained that a cocktail "must whet the appetite and stimulate the mind. It must always be constructed of the highest quality ingredients…and yet be not so bitter or aromatic as to be unpalatable."

Embury further specified that cocktails "must delight the eye", should be served thoroughly chilled, and must contain a spirit base that consists 50 percent or more of the volume of the cocktail.

Additionally, Embury held that a cocktail needs to have a "modifier" which transforms the base spirit into a homogenized cocktail. Modifiers can be aperitif wines, bitters, syrups or a combination of fruit juices. He also wrote that a classic cocktail must have a special flavoring agent, which usually means the addition of a liqueur or cordial.

Interestingly enough, some of the classic cocktails Embury featured in his 1948 book originated using different formulations and ingredients from what is poured by today’s bartenders. However, if you want to have some fun stepping back in time, here are his recommended recipes for the classics:

Daiquiri: eight parts white rum, two parts lime juice, and one part simple syrup. Shake vigorously with crushed ice and strain into a chilled cocktail glass.

Manhattan: One part Italian vermouth, five parts bonded whisky, and one dash Angostura bitters. Stir well over ice and serve in a chilled cocktail glass with a maraschino cherry garnish.

Martini: One part vermouth to seven parts English gin. Stir well over ice and serve in a chilled cocktail glass with olives or lemon twist. (Embury wrote that using less vermouth in the drink disavows its status as a martini).

Old-Fashioned: Pour into each glass one to two teaspoons of simple syrup and add one to three dashes of Angostura bitters. Add one ounce of whisky and stir. Add ice and garnish with a lemon twist and cherry.

Sidecar: Eight parts Cognac or Amagnac, two parts lemon juice, and one part orange liqueur. Shake vigorously and strain into a chilled cocktail glass. A lemon twist is cited as optional.