Cocktail Recipes

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(image: Jessie Gibson)

Marzipan Old Fashioned

Mezcal Tequila , Modern Classics

Beverage director Cody Pruitt melts De La Rosa peanut marzipan candies into a marzipan syrup to sweeten this mezcal- and tequila-based Old Fashioned. A touch of oloroso sherry echoes the nutty flavors from the peanut-studded candy.

(image: Julie Albin)

Diamond Claret Cup

Eau-de-vie , Modern Classics

Red wine gets a boost from raspberry brandy in this eau-de-vie cocktail from John Codd of San Francisco’s Tradition.

(image: Tim Nusog)

Pomelo Cream Fizz

Gin

Pomelos—large thick-skinned citrus fruits—are easy to find in Asian markets. But grapefruit works just as well in this refreshingly fizzy drink. Brad Goocher, the beverage director at Charleston, S.C.’s Le Farfalle, also makes a mocktail version of the drink with three ounces of juice and one ounce each of honey and cream.

(image: Tim Nusog)

Carrot Thing

Mezcal Scotch , Modern Classics

New York City’s Saxon + Parole plays with plenty of fresh produce on its drink menu, which means that (depending on the season) guests often request “that watermelon thing” or “that pumpkin thing.” This time, head bartenders Maxime Belfand and Masa Urushido stayed one step ahead and named their heirloom-carrot-packed winter drink accordingly.

(image: Tim Nusog)

Plain Killer

Rum , Tiki / Tropical

At James Beard Award winner Tory Miller's pan-Asian restaurant, Sujeo in Madison, Wis., a duo of fresh pineapple and orange juices round out a Tiki-style libation (modeled on the classic Painkiller) built for two thirsty revelers.

(image: Tim Nusog)

Calafia

Tequila , Modern Classics

Newly opened in December 2016 from Top Chef alum Ryan Scott, the cocktail menu at San Francisco’s Finn Town boasts plenty of fresh juices—cucumber, ginger, etc. But fennel’s not one you see on the drink menu very often. This drink by bartender Anthony Parks lends freshness and subtle anise to a tequila-forward sipper.

(image: Tim Nusog)

Scottish Beats

Scotch , Modern Classics

Nodding to the classic Blood & Sand, this drink by Jason Percival, the bar manager at Boston’s Post 390, relies on beets for its dramatic rosy hue and a hint of sweetness.

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Hot Apple Pie

Hot

Looking for something to warm you up when it’s cold out? Try this cocktail from Smith & Whistle at the Sheraton Grand London Park Lane.

(image: Tim Nusog)

Wisconsin Old Fashioned

Brandy / Cognac , Classics

This cocktail, aka the Brandy Old Fashioned, is practically the official Wisconsin state drink and takes brandy instead of whiskey.

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NOLET’S Strawberry Mint Punch

Gin , Modern Classics

NOLET’S Strawberry Mint Punch

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