Cocktail Recipes

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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.

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.”

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.

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.

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.

Irish Coffee

Irish Whiskey

Irish Coffee may not be the first coffee drink with alcohol, but it has become one of the most famous. Combining coffee with Irish whiskey, brown sugar and lightly whipped cream, Irish Coffee is a hot, creamy classic.There are many tall tales about the Irish Coffee’s origins. The most credible version attributes the cocktail to Joe Sheridan, the head chef of the restaurant at the Foynes Flying Boat terminal in County Limerick in the early 1940s. Legend has it that when he first served it and was asked if it was Brazilian coffee, Sheridan cheekily replied that it was “Irish coffee.”The drink was later made famous by Staton Deplante, who worked at the Buena Vista Cafe in San Francisco during the 1950s. Deplante wrote about the drink frequently in a travel column that was read widely across the States and piqued curiosity about Irish Coffee.Our version of the Irish Coffee is created by legendary bartender Dale DeGroff and has all of the right ingredients to warm you to the bone.

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.

Dark ’n Stormy

Rum , Classics

Even when this drink describes the weather, you'll feel warm on the inside.

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.

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.”

Idle Hands

Rum , Modern Classics

Using a clarification technique pioneered by New York culinary whiz Dave Arnold, Kevin Beary, the beverage director at Chicago’s Three Dots and a Dash, creates a clear banana rum and a banana syrup by adding an enzyme called Pectinex. The enzyme helps break down the fruit’s pectin, which is a naturally occurring starch. When each solution is run through a centrifuge, the banana solids compress at the bottom of the device, leaving a crystal-clear liquid on top.

This recipe originally appeared as part of “Clear Your Mind. Because the Time Has Come to Experience the New Banana Daiquiri.”

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.”

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.”

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?

Storm the Beach

Rum , Modern Classics

At The Cocktail Club in Charleston, S.C., bar manager Ryan Welliver puts an inventive spin on the usual citrus rum cocktail by combining two types of rum with citrus and spice in the form of an infused syrup with cinnamon sticks and toasted cumin seeds.

This recipe originally appeared as part of “Can the Classic Drinks of Summer Be Transformed for Winter? Yes. And This Is How.”

Winterbird

Rum , Modern Classics

At Nine Mile Station in Atlanta, bar manager Randy Hayden’s winterized version of the Mai Tai uses dark rum instead of white for a richer, fuller flavor and apricot liqueur rather than banana.

This recipe originally appeared as part of “Can the Classic Drinks of Summer Be Transformed for Winter? Yes. And This Is How.”

Winter Mojito

Rum , Modern Classics

Eden Laurin, the head of spirits programs at Dove’s Luncheonette, Publican Anker and The Violet Hour in Chicago, spices an aged rum with warming cinnamon, cloves and star anise for her cold weather take on the Mojito. A splash of Licor 43, a Spanish liqueur flavored with vanilla and botanical herbs and spices, adds aromatics.

This recipe originally appeared as part of “Can the Classic Drinks of Summer Be Transformed for Winter? Yes. And This Is How.”

Winter Daiquiri

Rum , Modern Classics

Eden Laurin, the head of spirits programs at Dove’s Luncheonette, Publican Anker and The Violet Hour in Chicago, subs out standard white rum for a duo of more complex bottles for a winter version of the classic Daiquiri.

This recipe originally appeared as part of “Can the Classic Drinks of Summer Be Transformed for Winter? Yes. And This Is How.”

Cubata

Rum , Modern Classics

This two-ingredient cocktail is a twist on the Cuba Libre. Instead of white rum, it takes dark rum.

This recipe originally appeared as part of “How to Drink Rum in Havana.”

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Mango Batida

Cachaça Rum , Tiki / Tropical

No mini umbrella is required for this remarkably refreshing Tiki cocktail. All you need are fresh, natural island flavors and some premium dark rum.This recipe originally appeared as part of “Tiki Grows Up: Three Drinks That Will Win You Over.”

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Miami Vice

Liqueurs Rum , Tiki / Tropical

This recipe may come from Cleveland, but it boasts the Tiki flavors you want from a Miami Vice cocktail.This recipe originally appeared as part of “Tiki Grows Up: Three Drinks That Will Win You Over.”

Scallywag’s Scandal

Rum , Tiki / Tropical

No need to get out your blender. This Tiki masterpiece is shaken to perfection. One sip of this, and you’ll see Tiki cocktails in a brand new light.This recipe originally appeared as part of “Tiki Grows Up: Three Drinks That Will Win You Over.”

Pardy Hardy

Tequila , Modern Classics

This cocktail by Bobby Daglio, the beverage director at Emily West Village in New York, is a perfect daytime cocktail that goes savory but not treading the weary Bloody Mary route. Here, tequila, lime and cilantro are given tart, green roundness from a house-made fire-roasted tomatillo and jalapeno salsa, shaken and strained in the drink.

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

London Mule

Gin , Modern Classics

This spicy gin and ginger cocktail bites back. This British version of a Moscow Mule marries the clear spirit with ginger for a spicy kick. Lime adds a citrusy touch for a taste that will keep you coming back for more.

Federal Ave. Swizzle

Gin , Modern Classics

Bartender McLain Hedges created this cocktail at RiNo Yacht Club in The Source hotel to celebrate the city's ethnic diversity. The clean, well-balanced cocktail comes off as both familiar and exotic, and, as Hedges says, "It's a cocktail that feels good to drink."

This recipe originally appeared as part of “13 Healthy Cocktails to Drink in Bars Now.”

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Guava Hot Buttered Rum

Rum , Hot

When temperatures drop and you’re looking for a sipper to warm your bones, check out this tropical twist on a classic Hot Buttered Rum from bartender Juan Coronado. The secret ingredient? Guava paste, a popular ingredient in the Spanish Caribbean.

Hot Buttered Fun

Rum

“There’s something so comforting about a good ol’ Hot Buttered Rum—the spices, the rich mouthfeel and a good barrel-aged rum,” says lead bartender Bryan Galligos. He adds Plantation five-year-old rum, lemon juice, hot water and a syrup made from apple tea and demerara sugar. But the pièce de résistance? A pat of butter filled with cinnamon, nutmeg, clove, ginger, star anise, cardamom, cayenne pepper, salt, pepper and brown sugar, floated so the spices melt into the drink and the flavor develops as you drink it down. “You can’t beat butter,” he says. Um, nope.

This recipe originally appeared as part of “7 Hot Buttered Rum Cocktails to Drink in Bars Now.”

Rum Dum

Rum , Modern Classics

This rum sour was created 40 years ago by Wilfred Sands, who at that time was the bartender at the exclusive Lyford Cay Club in New Providence, Bahamas. Today, he serves at mixologist at Red Turtle Tavern at John Watling’s Distillery in Nassau. The rum float here is important so you can really enjoy the different layers of flavors in the drink.

This recipe originally appeared as part of “How to Drink in the Bahamas.”

Lemon Bar Clarified Milk Punch

Rum , Modern Classics

"Capturing the essence of lemon bars, our milk punch utilizes gorgeous winter citrus with fresh Meyer lemon juice, as well as a Meyer lemon baking spice oleo saccharum, graham-cracker-steeped organic whole milk, aged rum, amaro and liqueur,” says Anna Caporael, the general manager of Portland, Ore.’s Irving Street Kitchen, of this cocktail by lead bartender Joel Schmeck. “Plan to make this recipe during a rainy week and reward yourself at the weekend!"

This recipe originally appeared as part of “Eggnog Is Great. But This Holiday Season, Go for a Beautifully Clear Milk Punch.

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Rum Fireplace

Rum , Hot

Kick your feet up beside this winter-worthy cocktail, a cozy blend of BACARDÍ Ocho eight-year-old rum, cinnamon-star anise syrup and a trio of fresh fruit juices. Be sure to make extra syrup as it’s an easy way to winterize your favorite classic drinks.

This recipe originally appeared as part of “3 BACARDÍ Cocktails to Keep You Warm This Winter.

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Winter Charm

Rum , Hot

The season’s best sippers bring a little brightness to the warm and fuzzy. The Winter Charm cocktail does exactly that—a balancing act of spiced and tropical flavors held together by a backbone of BACARDÍ Black rum. And if barley syrup sounds too strenuous an undertaking, don’t worry—it’s easier to make (and more delicious) than you think.

This recipe originally appeared as part of “3 BACARDÍ Cocktails to Keep You Warm This Winter.

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Rum Cider

Rum , Hot

This boozy hot cider touches all the bases: BACARDÍ Carta Oro gold rum, apple cider, chamomile tea and a one-two punch of simple syrup and citrus to round out the edges. For an added snap of seasonal spice, don’t miss the grated nutmeg garnish.

This recipe originally appeared as part of “3 BACARDÍ Cocktails to Keep You Warm This Winter.

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Belvedere Unfiltered Hot Cider

Vodka , Hot

What happens when you mix unfiltered premium vodka and unfiltered apple cider? You get a unique and delicious spin on a classic winter drink.

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Belvedere Toddy

Vodka , Hot

It won’t take much to warm up this refined take on the Hot Toddy. Great vodka and all the right garnishes add up to an unforgettable cocktail.

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Belvedere Polish 75

Vodka , Modern Classics

There’s nothing wrong with a French 75, but replacing gin with Polish vodka is an inspired twist. Make it today to see which one you prefer.

Hot Red Rum

Rum

Danny Sawyer, a bartender at Chicago’s Sable Kitchen & Bar, describes this glögg riff as warm, rich and spicy.

This recipe originally appeared as part of “These Are the Only 3 Mulled Rum Cocktails You'll Ever Need.”

Hot Mulled Rum

Rum

In addition to spices, bartender Aaron Joseph at Baltimore’s r.bar uses citrus, ginger and dried hibiscus flowers in his heady rum sip. He recommends reserving the strained out flowers and ginger slices and using them to garnish the drink. Select a lighter-style pinot noir so it won’t compete with the delicate, lightly aged rum.

This recipe originally appeared as part of “These Are the Only 3 Mulled Rum Cocktails You'll Ever Need.”

Is It a Full Moon?

Rum

This drink by owner and bartender Brian Nixon of Washington D.C.’s McClellan’s Retreat has a big dose of fall in the form of a house-made liqueur of vodka and toasted pie spices that’s the liquid equivalent of pumpkin pie. He starts with Scarlet Ibis Trinidad rum, a spirit originally commissioned for New York cocktail bar Death & Co, and mixes it with warm apple cider and the liqueur.

This recipe originally appeared as part of “These Are the Only 3 Mulled Rum Cocktails You'll Ever Need.”

Cheeky Peach

Vodka , Modern Classics

The fresh peaches of summer may be long gone, but you can relive the magic in this fruity fun cocktail. All you need is vodka, peach schnapps, pineapple juice and a little mint, and you can party like it’s the middle of July.

Mama, I’m Coming Home

Scotch Whiskey

Head bartender Jenn Knott calls this cocktail "a one-stop shop for all of the flavors reminiscent of the changing seasons." For it, she infuses Cutty Sark scotch with roasted pecans, then simmers it with apple cider, Fonseca Bin No. 27 port, honey syrup, cinnamon sticks and cloves. It's served in an Irish coffee mug and garnished with a soft caramel candy. It reminds Knott of growing up in Michigan and picking apples at the orchards with her family during the fall.

This recipe originally appeared as part of “Nuts for Pecans? Go Drink These Cocktails in Bars Across the USA.”

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