Cocktail Recipes

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Greta Garbo

Rum , Modern Classics

Few actresses captured the world’s imagination like Greta Garbo did in the 1920s and ’30s. The Swedish-born star won her way into people’s hearts with roles in such films as “Torrent,” “Flesh and the Devil” and her first talkie, “Anna Christie,” whose opening line—“Give me a whiskey, ginger ale on the side, and don’t be stingy, baby!”—cemented her legendary status in Hollywood and beyond.So it’s no surprise that someone created a cocktail in her honor. But who invented it and where? Sadly, those details have eluded history. What we do know is that famous people often inspire famously delicious drinks, and this one’s no exception. Adapted from Knut Sundin’s 1930 book, “Two Hundred Selected Drinks,” this recipe calls for a delicate mix of BACARDÍ® Carta Blanca rum, Cointreau liqueur, fresh lime juice and grenadine, made silky with a few drops of absinthe. Whiskey and ginger it ain’t. But we think Garbo would love it just the same.

Bellevue Heights

Gin , Modern Classics

This cocktail by bar manager Julieta Campos at The Whistler in Chicago takes inspiration from a classic Clover Club and the Bellevue-Stratford hotel in Philadelphia, where that drink was invented. Playing delicately with gin and fino sherry, the drink unfolds with subtle nutty, creamy, fruity, tannic and dry notes from a house-made pistachio white tea syrup and banana bitters.

This recipe originally appeared as part of “11 Gin Cocktails to Drink in Bars Now.”

Sparkling Rosé Margarita

Tequila , Punches

Who says you can’t have spring and summer all in one glass? Two warm-weather booze titans come together in this fun, fizzy punch of sparkling rosé and strawberry- and basil-infused tequila. Pro tip: Opt for a bubbly on the drier side to keep the flavors from leaning too sweet.

Negroni Sorbet

Gin , Frozen / Blended

The classic three-ingredient Negroni is reimagined as a boozy sorbet.The Negroni Sorbet originally appeared in our DrinkWire channel.

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Mary Pickford

Rum , Tiki / Tropical

Actress Mary Pickford was known as America’s Sweetheart in the 1920s, when she landed in Cuba to shoot a film with husband Douglas Fairbanks and Charlie Chaplin. As the story goes, Fred Kaufman, one of the many American bartenders who relocated to the island during Prohibition, dreamed up this BACARDÍ® rum-based concoction special for the silent-film star. Some recipes call for prepackaged juice only, but according to Basil Woon’s 1928 book, “When It’s Cocktail Time in Cuba,” it’s not a Mary Pickford without the addition of freshly squeezed pineapple juice. We tend to agree.

H2O Highball

Modern Classics

They say the simplest cocktails are the hardest to master. This pre-Paleozoic sipper is no exception, consisting of just three vital ingredients. Our foolproof recipe will have you mixing it again and again. For a much stronger drink, try including actual alcohol.

Sotolero

Sotol , Modern Classics

Behind lead bartender Candice Jae, San Francisco’s Mosto boasts more than 200 tequilas, 200 mezcals and even a vegan pechuga mezcal flight. The Sotolero drinks like a Martini made with sotol (Mexico’s desert spoon plant spirit) rather than gin. It’s earthy green notes are highlighted by Lillet blanc apéritif, Salers apéritif and orange bitters.This recipe originally appeared as part of “11 Hottest Cocktails to Drink in Bars Now: April 2018.”

Whiskey Sour

Bourbon / American Whiskey Whiskey , Modern Classics

This 1850s classic predates many of today’s most beloved cocktails, from the Daiquiri to the Margarita. But they all owe a tip of the cap to the three-ingredient OG, the Whiskey Sour. Here it’s topped off with egg white and Angostura bitters to give it a creamy, earthy texture.

Izak

Bourbon / American Whiskey Whiskey , Modern Classics

Fresh orange and lemon enlivens this Whiskey Sour variation, with spiced notes of cinnamon and dried harissa in a house-made syrup, resulting in a nuanced but bracing sipper.

This recipe originally appeared as part of “11 Whiskey Cocktails to Drink in Bars Now.”

Cinnamon French Toast

Rum , Modern Classics

When it comes to cooking with rum, you can’t completely eschew the sweet. At the weekend brunch at San Francisco’s Kaya, chef and co-owner Nigel Jones serves this Caribbean-inspired French toast topped with maple syrup infused with dark aged rum.

This recipe originally appeared as part of “Another Thing to Do with Good Rum? Cook with It.”

Easter Bunny Shot

Vodka , Modern Classics

Turn your cotton-tailed confection into the perfect shot glass with this seasonal treat that will have you rethinking your next Easter basket.

Smuggler’s Cove Hurricane

Rum , Modern Classics

Black rum was touted after Prohibition as a great base for punch. It works especially well in the classic Hurricane, where its richness is offset by tangy lemon and passion fruit. This version is from famed San Francisco Tiki bar Smuggler’s Cove.

This recipe originally appeared as part of “Everything You Need to Know About Black Strap Rum.”

Mollymock

Rum , Modern Classics

This black-rum-based cocktail is sweet, bitter and herbal, with a bit of brightness from lime juice and an orange peel garnish.

This recipe originally appeared as part of “Everything You Need to Know About Black Strap Rum.”

Kon-Tiki Grog

Rum , Modern Classics

Head under the palapa at Oakland's new Kon-Tiki for Christ Aivaliotis and Matthew Reagan’s rum and Tiki drinks. This cocktail is a riff off a classic Trader Vic’s Grog.

This recipe originally appeared as part of “11 Hottest Cocktails to Drink in Bars Now: March 2018.”

Charleston Breakfast Coffee

Irish Whiskey Whiskey , Hot

Jerry Slater, a bartender and forthcoming owner of The Expat in Athens, Ga., and co-author of “The Southern Foodways Alliance Guide to Cocktails”—has created a Southern take on the Irish Coffee that’s a much more grain-forward, slightly richer version of the drink.

This recipe originally appeared as part of “The Irish Coffee: 3 Delicious Ways to Reconsider the Famed Cocktail.”

Gran Rosta Coffee

Irish Whiskey Whiskey , Hot

Ray Burns, the owner of Prohibition in Charleston, S.C., and Savannah, Ga., says there’s never a wrong time of year to drink an Irish Coffee, but it’s especially perfect for winter sipping.

“As Irishmen, we take our Irish Coffee very seriously. The Gran Rosta Coffee has become one of our signature drinks at both Prohibition locations,” Burns says of the drink, which derives its name from the Gaelic words for “popcorn.” “The secret ingredient is a sprinkling of popcorn powder on top.”

This recipe originally appeared as part of “The Irish Coffee: 3 Delicious Ways to Reconsider the Famed Cocktail.”

Fort Defiance Irish Coffee

Irish Whiskey Whiskey , Hot

Listed under the “Hot Helpers” category on the drinks menu at Fort Defiance in Brooklyn’s Red Hook neighborhood, this Irish Coffee by owner St. John Frizell was once dubbed "the best in the known world" by The New York Times.

This recipe originally appeared as part of “The Irish Coffee: 3 Delicious Ways to Reconsider the Famed Cocktail.”

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Vegan Pisco Sour

Pisco , Modern Classics

You don’t have to be vegan to appreciate this dairy-free spin on the Pisco Sour. The innovative use of aquafaba is enough to make it a can’t-miss cocktail.

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Chilecano Cocktail

Pisco , Modern Classics

A little fizz goes great with the distinct floral flavors of El Gobernador pisco. Pamela Wiznitzer’s bright and refreshing recipe is an amazing introduction to the world of pisco cocktails.

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Pisco Punch

Pisco , Punches

Maxine Belfand’s irresistible Pisco Punch brings together high-quality pisco, white wine, pineapple and lemon juice. The relatively simple recipe allows the floral notes of El Gobernador pisco to really shine.

Thin Mint Julep

Bourbon / American Whiskey Whiskey , Modern Classics

For those who love Girl Scout season and whiskey year round, this simple take on the classic Mint Julep will have you emptying your cookie boxes.

La Negra Tiene Tumbao

Rum , Frozen / Blended

The addition of Fernet-Vallet liqueur to Juan Coronado’s riff on the Piña Colada, at Washington, D.C.’s Colada Shop, gives the classic blended cocktail a bracing menthol and herbal note that refreshingly offsets the drink’s rich creaminess.

French Martini

Vodka , Martinis

James Bond wouldn’t want any fruit in his signature cocktail, but maybe you do.

Vesper

Gin Vodka , Classics

Pay tribute to 007 by mixing up his signature Vesper cocktail. The drink first appeared in Ian Fleming's 1953 novel Casino Royale when Bond asked for "Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?"

Road to Kyushu

Japanese Whisky Whiskey , Modern Classics

When Meredith Hayman, the bar manager at Michael’s in Santa Monica, Calif., had a bunch of Galliano liqueur to use up, she created this market-driven take on the Manhattan. It makes use of kumquats, the diminutive citrus fruit with a thin rind and a low amount of pith.

This recipe originally appeared as part of “11 Muddled Drinks in Bars to Crush on Now.”

Planter’s Punch

Rum , Classics

A simple mixture of rum, citrus, sugar and spice, the Planter’s Punch has been gracing cocktail books and bar menus for well over a century.

High Horse

Rum , Modern Classics

Shannon Tebay Sidle, a bartender at New York’s Death & Co, created this cocktail inspired by colonial-era ingredients.

This recipe originally appeared as part of “The Surprising Thing That Fueled the American Revolution. And the Rise of Our First President.”

Pot of Gold

Scotch , Modern Classics

While the rest of the drinking world sips from the green-beer spigot this St. Patrick’s Day, class it up with this gold-studded Irish whiskey cocktail.

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Bacardí Superior Mai Tai

Rum , Modern Classics

Try this upgrade on the classic summer cocktail.

Blood & Sand

Liqueurs Scotch Vermouth / Aperitif Wine , Classics

The recipe for the Blood and Sand first appeared in print in Harry Craddock’s 1930 The Savoy Cocktail Book. It's a complex combination of fruity and smoky, and a cinch to make with just four ingredients of identical proportions. Try it yourself with the fool-proof recipe below.

Happy Pill

Rum , Modern Classics

This cocktail at Chica in Las Vegas’ Venetian is a balanced version of a Tiki classic, the Painkiller.

This recipe originally appeared as part of “11 Hottest Cocktails to Drink in Bars Now: February 2018.”

Pinot Noir Chocolate Brownies

Wine

Deep, dark chocolate is every so slightly accented with pinot noir in this decadent adults-only dessert.

These Pinot Noir Chocolate Brownies originally appeared in our DrinkWire channel.

Harvest Time

Scotch Whiskey , Hot

Both locations of RedFarm are local NYC go-tos for hip dim sum and a red-and-white-checkered farmhouse vibe. During these cold winter days, Shawn Chen serves the warming Harvest Time. BenRiach scotch’s smoky campfire notes are given tart, bitter and spiced balance from warm apple cider, a touch of Campari liqueur, house-made ginger syrup and fresh yuzu citrus.

This recipe originally appeared as part of “Cold Enough? Try These 11 Warm Cocktails in Bars Now.”

Cold-Brew Negroni

Gin Liqueurs Vermouth / Aperitif Wine , Modern Classics

Rather than adding coffee as an ingredient, Pam Wiznitzer of New York City’s Seamstress infuses it straight into Campari liqueur. From there, you can make a Boulevardier or anything else with the liqueur, but the classic Negroni is the best way to go.

This recipe originally appeared as part of “5 Coffee Cocktails to Keep You Warm This Winter.”

Roman Holiday

Amaro , Modern Classics

Campari liqueur and pineapple juice in your cup of joe? Yep! From Cindy’s in Chicago, this cocktail is a balancing act of bitter and sweet, with a backbone of Amaro Meletti and cold-brew coffee. Think of it as Tiki’s Italian cousin with a caffeine buzz.

This recipe originally appeared as part of “5 Coffee Cocktails to Keep You Warm This Winter.”

Italian Chocolate Martini

Amaro , Modern Classics

Head bartender Nicholas Boden invented a caffeinated, bittersweet take on the classic Chocolate Martini for his bar at Tavernonna Italian Kitchen, in Kansas City, Mo.’s Hotel Phillips. The foamy drink uses Italian amaro to complement the Italian cuisine served at the restaurant, and the drink is topped with three coffee beans meant to represent health, happiness and prosperity.

This recipe originally appeared as part of “5 Coffee Cocktails to Keep You Warm This Winter.”

Oaxacan Tail

Mezcal , Modern Classics

This mezcal- and amaro-based coffee cocktail was cooked up as a brunch drink for Esters Wine Shop & Bar in Santa Monica, Calif. This Mexican-themed drink packs a zing from agave and mole bitters and can be mellowed with a bit of cream. While the recipe calls for Foro amaro, other amari can be easily substituted, such as Ramazzotti, Cynar or Averna.

This recipe originally appeared as part of “5 Coffee Cocktails to Keep You Warm This Winter.”

Cafe Correcto con Coco

Rum Whiskey , Hot

Created at Upstairs at The Gwen in Chicago, this original recipe uses a house-made coffee cordial and coconut water, but home bartenders can easily replicate it by substituting brewed coffee and a bit of almond milk. Either way, it’s a slightly sweet, rich coffee drink that’s great for any time of day.

This recipe originally appeared as part of “5 Coffee Cocktails to Keep You Warm This Winter.”

Mint-Basil Limeade

Modern Classics

Get all the flavor of a refreshing sipper minus the hangover with this easy-to-make mocktail.

This recipe originally appeared as part of “5 Essential Mocktails for the Best Kind of January Recovery.”

Jessica Rabbit

Tequila , Modern Classics

Every cocktail on the bar menu of Fort Lauderdale restaurant Terra Mare contains a freshly pressed juice. “We wanted to use the natural characteristics of our fruits and vegetables to enhance our cocktails instead of sugars, syrups and other additives,” says general manager Ryan Zemel. For this Margarita riff named for the buxom redhead in the 1988 animated film, “Who Framed Roger Rabbit,” carrots, and their inherent sweetness, pretty much replace sugar.

This recipe originally appeared as part of “3 Vegetable-Heavy Cocktails You Can Make at Home.”

Green Tox

Vodka , Modern Classics

The green juice used in this drink has been a staple since Las Vegas’ Honey Salt opened. “We wanted to offer a lighter cocktail option where you can get your nutrients and a buzz in one glass,” says Elizabeth Blau, the founder and CEO of restaurant planning and development company Blau + Associates.

This recipe originally appeared as part of “3 Vegetable-Heavy Cocktails You Can Make at Home.”

Fields of Travel

Champagne & Sparkling Wine , Modern Classics

Green Chartreuse liqueur gives herbal sweetness and sparkling sake makes it fizzy and refreshing in this cocktail at Pagu. “We use healthful, whole ingredients, such zucchini water in the Fields of Travel cocktail,” says Tracy Chang, the chef and owner of the Cambridge, Mass., restaurant.

This recipe originally appeared as part of “3 Vegetable-Heavy Cocktails You Can Make at Home.”

Rum & Ginger

Rum , Modern Classics

BlackTail, the Lower Manhattan retro Cuban bar from the team behind The Dead Rabbit, is known to modernize classics like the Rum & Coke. For its contemporary riff on the Dark ’N’ Stormy, bartender Nate Dobson added passion fruit, bitters and a blend of funky Jamaican spirits to the usual ginger and rum base.

This recipe originally appeared as part of “The 5 Recipe Variations Every Dark ’N’ Stormy Lover Should Know.”

Jacq La Ginger

Rum , Modern Classics

Named after the famed female pirate of the Caribbean, Jacquotte Delahaye, this Dark ’N’ Stormy riff adapted from The Bluffton Room at Hilton Head Island in Bluffton, S.C., has Redlock spiced rum from Hilton Head Distillery, a vanilla-forward spirit with tones of allspice and nutmeg.

This recipe originally appeared as part of “The 5 Recipe Variations Every Dark ’N’ Stormy Lover Should Know.”

Dracarys

Bourbon / American Whiskey , Modern Classics

Named for the command that Daenerys Targaryen uses to get her dragons to breathe fire in “Game of Thrones,” this kicky riff on a Dark ’N’ Stormy kinda does the same thing, says Jenn Harvey, the bar manager at Temple Bar in Cambridge, Mass. “While too much spice tends to kill people's palates, this cocktail has an initial gentle heat that builds as you drink it, ultimately leading one to breath fire.”

This recipe originally appeared as part of “The 5 Recipe Variations Every Dark ’N’ Stormy Lover Should Know.”

Phoenix Colada

Rum , Modern Classics

Matt Giarratano, the beverage director at Phoenixville, Pa.’s Bluebird Distilling, wanted to remove the endless sun-and-beach associations with his favorite tropical flavors—rum, coconut and pineapple—and added an element of what he calls everyday drinkability. Bourbon, rum and Tiki bitters balance the sweet, and the name is a nod to the Philadelphia suburb where the distillery and cocktail bar are located.

This recipe originally appeared as part of “The 5 Recipe Variations Every Dark ’N’ Stormy Lover Should Know.”

Apprentice

Liqueurs , Modern Classics

Tokyo Record Bar beverage director Ashtin Berry was inspired to create this Dark ’N’ Stormy riff by the izakaya cuisine at this New York City lounge where vinyl rules. She loves the way heat coaxes out white miso’s butterscotch notes. “The Dark ’N’ Stormy has this perfect blend of baking spiced fruit and ginger spice,” says Berry. “I decided to use the white miso and sweet potato notes of the sochu along with the bitterness of the Cynar liqueur to create a more savory version.”

This recipe originally appeared as part of “The 5 Recipe Variations Every Dark ’N’ Stormy Lover Should Know.”

Brother’s Keeper

Rum , Modern Classics

At The Patterson House in Nashville, Strategic Hospitality beverage director Matthew Tocco wanted to make a version of the Toronto cocktail that swapped out Canadian whisky for aged rum. "Rum is a product that comes from sugar, so pairing it with sugar makes sense,” he says. “A lot of people associate rum with sweet, fruity drinks, but there are a lot of different ways you can apply it.”

This recipe originally appeared as part of “So You Love a Whiskey Old Fashioned. How About the Rise of the Rum Old Fashioned?

Freehand Old Fashioned

Rum , Modern Classics

Jackson Cannon, the co-owner and bar director of The Hawthorne in Boston, created this Old Fashioned variant in honor of the Freehand hotel in Miami Beach, Fla., that’s home to the Broken Shaker bar. “All spirits have a place in the Old Fashioned because it’s, in truth, the simplest and first cocktail ever mixed,” says Cannon. “Saying ‘I’ll have the Old Fashioned whiskey cocktail’ would have been a phrase used in the Golden Age in New York City bars, and the term stuck through the 20th century.”

This recipe originally appeared as part of “So You Love a Whiskey Old Fashioned. How About the Rise of the Rum Old Fashioned?

Expense of Honesty

Bourbon / American Whiskey Rum Whiskey , Modern Classics

Admittedly, Strategic Hospitality beverage director Matthew Tocco says guests are less apt to order a cocktail if it has rum or brandy as a base, so he paired this drink at Nashville’s Pinewood Social with bourbon to make it a tad more accessible.

This recipe originally appeared as part of “So You Love a Whiskey Old Fashioned. How About the Rise of the Rum Old Fashioned?

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