They’re on their 6th or 7th iteration of their elaborate graphic novel menus, which you could literally spend an hour or two reading, soaking in, and contemplating which drink to get. These ‘templates’ each feature a core ingredient, balancing components and seasonings that have been swopped out and expanded upon to create just about all the drinks we know and love today. Aviary does that in bar form. Take this drink from the now defunct Aviary NYC called “Boom Goes the Dynamite” for example: “Boon Goes the Dynamite”– Ironically this one isn’t even in the book. For this alcoholic beverage, you’ll need a spirit, a sweetener, something sour and something sparkling, like club soda or champagne. For example, you can take a gin gimlet, swap the lime juice for lemon and add club soda. Now you have a Tom Collins. Marrying a spirit, a sweetener and something sour — usually citrus juice, an acidic element — this trio produces delicious drinks every single time.

They’re always unbelievably well done, and I can’t help but buy one every time there is a new one out. And if you’d rather follow a recipe? Then there are dozens of variations of each of these drink styles to choose from.

Well, Jeffrey Morgenthaler wrote the definitive guide on drinking etiquette in Drinking Distilled. Don’t want to sound like a douchebag and make your bartender hate you? Read this book. Keep in mind that what feels disjointed to one person might taste magnificent to the next, so experiment until you find your personal preferences. “If you like something, then you’re right,” Tarby says. It’s a graphic novel of their last 6 menus. And to make things even cooler many of the characters are based off of real world bartenders from some of the best bars around the world. If you're able to use books for inspiration for a foundational drink, you can always build on the experience from there," said Wael Deek, the beverage director at Alice and Osteria 57in New York City.

Well, the Aviary book is just as impressive as the bar and the drinks themselves – it’s also just as expensive. It was our last stop after a long day of bar hopping, and we loved the vibe of the bar. Unpretentious and casual, but with fantastic drinks. Sometimes the carbonated ingredient is sweet, omitting the need for another sweetener, such as with the Cuba libre which is made with rum, fresh lime juice and cola or the Moscow mule, made with vodka, lime juice and ginger beer or ginger ale. It can also be savory, such as with tomato juice in the bloody Mary.Its formula always includes a spirit, something sour and orange liqueur, such as triple sec or brand names Cointreau and Grand Marnier. Death & Co’s Camellia Julep is made with cacao nib-infused pear brandy, instead of bourbon. Cole Wilson The classic vodka martini and gin martini are made the same way, with dry vermouth and a lemon peel or olives for the seasoning. A negroni combines Campari and gin for the spirit, sweet vermouth for balance and an orange wedge for the seasoning. And the Manhattan uses rye whiskey, sweet vermouth and bitters.