At the newly renovated Plaza Hotel, which recently underwent a $450 million renovation, Luxist visited the famous Oak Room Bar where we discussed the comeback of classic cocktails with Head Bartender Orlando Rivera.

"It is almost like jazz music," says Rivera. "Classic cocktails never die.

Orlando Rivera, who has worked at the Plaza Hotel for 21 years, presides over the Oak Room Bar. During his time there, he has seen cocktails come and go, but the classic ones, such as martinis, Grey Goose martinis, dirty martinis and Bloody Mary, are very popular right now.

Rivera also told us which are the proper garnishes for different cocktails. A Sidecar is garnished with a lemon, while a Cuba Libre is served with a lime. A Bloody Mary is served with a lemon or a lime, but a Gibson must be served with an onion pearl, not an olive.

We couldn't think of a better place to learn (or a better person to learn from) about classic cocktails than at this landmark location. Built in 1907 (originally as a bar for men only), the Oak Room Bar remains an iconic meeting spot for New Yorkers and visitors to the city alike.