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)

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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Posset

Strega , Classics

Although the full recipe takes a couple of hours, this classic drink is accomplished in a crockpot, so it’s basically a set-it-and-forget-it type of recipe. Get a batch started before friends arrive, then spoon into coffee mugs.“We use an IPA as the beer base,” says Mike Bohn of New York City’s Olmsted, “which gives the drink a contrasting freshness from the hops and citrus, plus a little porter thrown in to add some coffee richness.”

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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)

Remember the Maine

Rye Whiskey , Classics

If you appreciate a good Manhattan—a rye Manhattan specifically—then the Remember the Maine will most likely find a home in your drinks repertoire. The cocktail comes from Charles H. Baker, Jr’s. The Gentleman’s Companion from 1939 and is notable for its additions of cherry liqueur and a touch of absinthe.

(image: Tim Nusog)

Cobra’s Fang

Rum , Classics

Until recently, fassionola syrup, which was used in many old Tiki drinks including the Hurricane, was lost to the past. The Jonathan English Company bottled it in the 1950s, and modern bartenders have either created house-made versions or substituted passion fruit syrup. Recently, Cocktail & Sons’ Max Messier bottled a seasonal version of it with local New Orleans strawberries, as well as pineapples, mango, passion fruit and steeped hibiscus flower syrup. The little-known Cobra’s Fang was created at Don the Beachcomber and also uses falernum, which has seen its own resurgence in recent years.

(image: Tim Nusog)

Red Snapper

Gin , Classics

This classic gin cocktail is an alternative to the Bloody Mary.

(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.

(image: Tim Nusog)

Pink Squirrel

Crème de noyaux White crème de cacao , Modern Classics

This cocktail has a good deal in common with the Brandy Alexander and the Grasshopper with its crème de cacao and cream. Where it differs markedly is in the inclusion of crème de noyaux, a once popular but relatively forgotten liqueur that is similar to amaretto. The red color of the liqueur usually comes from cochineal, which doesn’t affect the singular herbal-meets-bitter almond flavor.

(image: Tim Nusog)

Rusty Nail

Classics

Cocktails don’t come much easier than this one, which has been around since the late 1930s. A lot of recipes suggest equal parts, but you’re better off starting with two ounces of scotch and a half ounce of Drambuie, tinkering until you find your personal ratio. No matter how you drink it, you’ll be channeling the Rat Pack in no time.

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