Cocktail Recipes

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Momisette

Pastis , Classics

This classic French cocktail combines licorice and almond flavors.

Bourbon Milk Punch

Bourbon / American Whiskey , Classics

This classic brunch cocktail hails from New Orleans.

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.

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.

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.

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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