Cocktail Recipes

TypesModern Classics
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Pink Flamingo

Rhum agricole , Modern Classics

This rhum agricole cocktail served at Over Proof’s pop-up bar Flip-Flop (upstairs at ABV ) in San Francisco is inspired by the Jungle Bird and uses a house-made blend of aperitivos.

Port of Call

Gin , Modern Classics

This gin cocktail by Tom Macy of Clover Club in New York City combines sweet and tart flavors.

Green Tea Highball

Whiskey , Modern Classics

Two of Japan’s most famous beverages get cozy in this uplifting cocktail.

Make It Count

Campari , Modern Classics

Pamela Wiznitzer of Seamstress in New York City thinks that if you have just one drink, you might as well Make It Count. This lovely red-hued cocktail takes the bitterness of Campari and mellows it out with a little honey syrup and sweet blood orange. It gets a little sparkle from soda water and proves perfectly refreshing on hot day or as an after-dinner treat.

Eau de Lavender

Tequila , Modern Classics

Sexy and smooth, this tequila cocktail has a hint of lavender and a dash of sweet honey syrup. It's spring in a cup, but since the floral flavors come from bitters, you can sip it all year round.

Tequila Honey Bee

Tequila , Modern Classics

Bartender Nick Korbee, the executive chef and beverage director at Egg Shop in New York City, uses honey in his tequila cocktail, with a touch of smokiness thanks to a mezcal wash, which goes brilliantly with the sweet nectar and tart lemon.

Color Changing Martini

Gin , Modern Classics

This cocktail from Public Belt at the Hilton New Orleans Riverside changes color from light purple to deep purple to a bright fuschia.

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.

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.

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.

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