Cocktail Recipes

PreparationsStirred
Filter By

Smoked Old Fashioned

Scotch , Modern Classics

Spice up the Old Fashioned by bringing in smoke and single malt. This spin on the traditional recipe will make you fall in love with the classic all over again.

Scotch & Ginger

Scotch , Modern Classics Tiki / Tropical

The Scotch & Ginger is better experienced than explained. The unforgettable blend of sweetness and spice defies description.

Aberlour 12-Year Highball with Soda

Scotch , Modern Classics

Of course Aberlour 12 year is good enough—by far—to stand on its own. Make a highball to open up the premium single malt even more.

Aberlour Highball

Scotch , Modern Classics

You might be surprised by what a splash of soda can add to a premium single malt. Toss in a slice of red apple to enjoy this highball in style.

The Rapscallion

Scotch , Modern Classics

The mouthwatering mix of spirits in the Rapscallion strike a delicate, delicious balance. The result is proof that fine single malt loves company.

The Horseapple

Scotch , Modern Classics

You don’t need to overthink things when you’re working with fresh, high quality ingredients, like fresh pressed apple juice and fine single malt whisky. The Horseapple is greater than the sum of its parts.

Charred Maple Wood Tipperary

Irish Whiskey Vermouth / Aperitif Wine , Modern Classics

This drink at Trifecta in Portland, Ore., is designed to replicate a barrel-aged cocktail. Maple wood is charred in a wood-fired oven, then added to a bag with Irish whiskey, sweet vermouth and Chartreuse and cooked sous vide at 149.9oF for two hours.

Normandie Old Fashioned

Bourbon / American Whiskey

This cocktail by Alex Day and Devon Tarby at The Normandie Club in Los Angeles employs bourbon cooked sous vide for two hours along with toasted coconut flakes—a much quicker and intense infusion than you’d get by simply adding a handful of flakes to the bottle and shaking it periodically for a few days.

Sous Vide Gin & Tonic

Gin , Modern Classics

Making this sous vide G&T by A.J. Schaller at Sterling, Va.’s Culinary Research & Education Academy (CREA), Cuisine Solutions’ research arm, starts with a sous vide tonic syrup. Keeping infusions under 185°F is crucial, says Schaller. “This is the temperature at which the flavor of the volatile oils will change on the fruit and thicken the product,” she says. Starting with room temperature ingredients will also help with a more rapid transfer of flavors, according to Schaller.

Freek’s Mill Paloma

Tequila , Modern Classics

This tasty Paloma version at Freek’s Mill in New York City keeps the tequila and lime juice but turns the rest of the drink on its head. Instead of grapefruit soda, pamplemousse liqueur, a splash of Contratto bitter (an apéritif similar to Campari), plus cava provide the right flavor and effervescence. And rather than a pinch of salt, as is customary in a Mexican Paloma, this drink takes a few drops of saline to add that mouthwatering hint.

1 2 3 49