10 Signature Drinks From Across the US You Should Try

Across the United States, signature drinks do more than quench thirst; they capture local character, culinary history, and a sense of place. From New Orleans cocktails and Kentucky derby classics to tiki creations and soda fountain originals, each drink tells a story about who made it and why it stuck. This guide walks through ten drinks, what to expect, and how to taste them so a single sip feels like a small trip. Read on to find classics and specialties worth ordering or mixing at home & sip.

1. Sazerac (New Orleans, Louisiana)

The Sazerac lays claim as one of America’s oldest cocktails and a cornerstone of New Orleans’ spirited drinking culture. Built on rye whiskey or sometimes cognac, sugar, Peychaud’s bitters, and herbaceous absinthe, it’s a drink that balances sweetness and bite with aromatic complexity. The Sazerac’s ritual: chilling a glass, rinsing it with absinthe, and stirring patiently reflects the city’s love for tradition and ceremony. Today, this drink defines the classic, unhurried atmosphere found in New Orleans’ historic bars and jazz clubs.

2. Mai Tai (California, by way of Polynesian Pop)

The Mai Tai reigns as the quintessential tiki drink, blending rum, lime juice, orgeat (almond syrup), and orange curaçao. Invented in 1940s California and swept up in the midcentury Polynesian pop craze, its bright, tropical flavors conjure images of palm trees and island breezes. Despite countless variations, the original balances tart, sweet, and nutty notes, making every sip evocative of classic beach bars and backyard luaus across the country.

3. Manhattan (New York City, New York)

Few cocktails feel as iconic as the Manhattan-a blend of rye or bourbon, sweet vermouth, and aromatic bitters stirred with ice and garnished with a cherry. Its deep amber glow and complex flavor have made it a bar staple since the late 1800s. Credited to New York City’s Gilded Age, the Manhattan continues to symbolize urban sophistication and cocktail craftsmanship, enjoyed in both dive bars and high-end lounges.

4. Mint Julep (Kentucky)

No drink conjures the American South quite like the Mint Julep. Traditionally paired with the Kentucky Derby, it’s a simple but elegant mixture of bourbon, fresh mint, sugar, and crushed ice, all served in a chilly silver cup. The fresh aroma of muddled mint and cold bourbon makes each sip a cooling escape during hot Kentucky afternoons. Its history runs deep, with generations savoring the julep as both a ritual and a crowd-pleaser.

5. Irish Coffee (San Francisco, California)

Irish Coffee is more than a pick-me-up; it’s a San Francisco staple that perfectly blends strong black coffee, Irish whiskey, a touch of sugar, and rich whipped cream. Brought to America through the famed Buena Vista Café, this drink was adapted from its Irish cousin in the 1950s and became an instant hit. Served in a clear glass to showcase its rich layers, Irish Coffee is warming, energizing, and ideal for chilly evenings by the Pacific or a bright brunch.

6. Old Fashioned (Wisconsin variation)

Though the Old Fashioned is popular nationwide, Wisconsin has made it its own. Here, it’s usually muddled with brandy instead of bourbon, plus sugar, bitters, and a splash of lemon-lime soda, often garnished with cherries and orange. This regional twist makes the drink lighter and fruitier, setting it apart from the classic version. Ordering one in a Midwest supper club is a rite of passage and a window into Wisconsin’s communal food-and-drink culture.

7. Moscow Mule (West Coast origin story)

The Moscow Mule is the effervescent cocktail that made vodka approachable across American bars. Built from vodka, spicy ginger beer, and lime, it’s simple but precise: the ginger’s bite, the lime’s acid, and the vodka’s clean backbone should balance with no single element overwhelming the others. The copper mug is part of the experience, chilling quickly and concentrating the aroma at the rim. Its exact backstory is part of cocktail lore, yet no one disputes how the ginger, lime, and fizz helped make vodka friendlier to American drinkers.

8. Pisco Punch (San Francisco, California)

Pisco Punch is a storied cocktail from Gold Rush-era San Francisco, made with Peruvian pisco, citrus juice, pineapple syrup, and a hint of spice. Originally served in the legendary Bank Exchange bar, the punch was so popular that it built a national reputation for its smooth taste and deceptive strength. Today, it’s an essential part of Bay Area cocktail heritage, reflecting the city’s historic ties to global trade and adventurous drinking.

9. Arnold Palmer (Iced tea and lemonade)

The Arnold Palmer is an American nonalcoholic classic that pairs the tannic, grassy notes of iced tea with the bright acidity and sweetness of lemonade. Named after the golfer who made the combination famous, it’s a refreshing, layered, and endlessly customizable iced tea. Half lemonade is the standard, but adjust to taste. Serve it over ice with a lemon wheel and, if you want a spirited version, add a splash of vodka and call it a John Daly. It’s the kind of drink that sits happily beside backyard barbecues, golf outings, and casual summer meals.

10. Rum Runner (Florida Keys, Florida)

The Rum Runner was born in the tropical bars of the Florida Keys during the 1950s, named for the region’s Prohibition-era spirit smugglers. This vibrant drink shakes up light and dark rums, banana and blackberry liqueurs, grenadine, and citrus juices for a sweet, potent cocktail that goes down easy. The Rum Runner’s playful colors and fruity flavors capture the party-loving spirit of the Keys; a must for anyone who wants their cocktail with a dose of seaside sun.