Cocktail Recipes

Thirsty? We have hundreds and hundreds of delicious cocktail recipes from expert bartenders around the world. No matter if you're looking for a classic cocktail, a punch for a party or an original concoction, we have a cocktail recipe for every taste and occasion. What are you waiting for? Start mixing!
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(image: Tim Nusog)

Bone & Bacon

Bourbon / American Whiskey , Hot

Yep, that’s a baby back rib garnish.

(image: Tim Nusog)

Duck Hunt

Génépy des Alpes , Hot

Consomme gets boozy on this woodsy adventure.

(image: Tim Nusog)

Chicken Soup Hot Toddy

Gin , Hot

Spike your Jewish Penicillin with a shot of gin.

(image: Tim Nusog)

Chicken & Apple Wassail

Applejack , Hot

Whoa: applejack, cider and a shot of stock.

(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: Tim Nusog)

DIY Pink Gin

Gin , Classics

Adapted from the 1939 classic cocktail book The Gentleman’s Companion by Charles H. Baker, the original cocktail nods to the drink’s Navy roots, suggesting that the excess bitters “go back in the bottle, on the floor or out the porthole or window, depending upon who, where and what we are.”

(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.

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