Cocktail Recipes

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Zig a Zig Ahh

Rum , Modern Classics

In this cocktail by Kate Perry, the general manager at Seattle’s iconic rum bar Rumba, spiced rum plays with bold flavors.

This recipe originally appeared as part of “The Next Generation of Spiced Rum Will Make You a Believer.”

Bundevara

Bourbon / American Whiskey , Modern Classics

Michelle Poteaux’s aunt brought bundevara, a Croatian pie usually made with pumpkin, to Thanksgiving dinner every year, and she especially loved the slightly crispy, blackened top crust made by mixing bourbon with brown sugar and broiling the top. “With a cocktail tailored after a dessert, you get the flavors without the guilt,” says the owner and executive pastry chef of Alexandria, Va.’s Bastille. “You generally only need a little to satisfy your craving.”

This recipe originally appeared as part of “The Right Drink. For Every Bit of the Thanksgiving Meal.”

Beet-On

Arak , Modern Classics

Ruben Hernandez, the head bartender at New York City’s Miss Ada, was inspired to create a salad stand-in that stems from the Mediterranean tradition of mixing arak with water, mint and citrus over ice. Beets provided the perfect base—not to mention a gorgeous, intense color—and purple, pink and even rainbow ones work equally well. To add savory tanginess, feel free to garnish with a sprinkle of goat cheese.

This recipe originally appeared as part of “The Right Drink. For Every Bit of the Thanksgiving Meal.”

Honey-Kissed Cosmopolitan

Vodka , Modern Classics

Put away the can opener and forget about that whole “jelly or whole berry” debate. Unlike the plate-staining side dish, this Cosmo variant at Bridges at New York Hilton Midtown has a boozy kick. Grapefruit vodka mimics the citrus peel that gives popping, simmering berries bright citrus, and a rosemary sprig adds a whiff of herbaceousness.

This recipe originally appeared as part of “The Right Drink. For Every Bit of the Thanksgiving Meal.”

Bacardí Cocktail

Rum , Classics

The Bacardí Cocktail became one of the most popular drinks of the period immediately following the repeal of Prohibition. It is a variation of the Daiquiri that involves rum, lime and grenadine. It is rare on menus today but was a stalwart of the 1930s bar repertoire.

This recipe originally appeared as part of “The Amazing Story of the Bacardí Cocktail and How It Came to Be.”

Samarian Sunset

Rum

“Conundrum,” the episode of “Star Trek: The Next Generation” in which everyone gets their memories erased and Data thinks he’s a bartender, is one of the series’ best. He makes this drink for Troi after losing a game of 3-D chess. It goes from clear to green to red in the blink of an eye. We don’t yet have the technology to recreate that marvel, but we can mimic it using a trick with red-cabbage-infused rum. The drink will turn from purple to red with the addition of the fruit juices.

Partner Content

Bacardí Superior Daiquiri

Rum , Modern Classics Tiki / Tropical

A standout Daiquiri doesn’t need to be complicated or crowded with garnishes. You simply need quality ingredients, like Bacardí Superior.

Partner Content

Hot Buttered Rum

Rum , Classics Hot

In winter, Hot Buttered Rum always hits the spot.

Hot Toddy

Bourbon / American Whiskey Irish Whiskey Rye Whiskey Scotch Whiskey , Classics Hot

Brrrrr, is it cold out here? Great for a warming up for the night or when you're feeling under the weather, you can use any kind of whiskey you like in this hot and comforting classic Hot Toddy recipe.

Singapore Sling

Gin , Classics Tiki / Tropical

The Singapore Sling has enjoyed a long and celebrated lifespan, having been created at Raffles Hotel in Singapore around the turn of the 20th century. Many claim that no two Slings are made the same way, but the smooth, fruity and herbal qualities in the recipe below are sure to satisfy.

Screwdriver

Vodka , Classics

The Screwdriver is an essential part of the mixological toolkit.

Coffee & Ti’

Rum , Modern Classics

Nick Detrich of Cane & Table in New Orleans created this riff on the classic Ti’ Punch.This recipe originally appeared as part of “It's About Time to Fall in Love with This Rum Cocktail. It’s Called the Ti’ Punch.”

Miles Runs the Voodoo Down

Bourbon / American Whiskey Whiskey , Modern Classics

Monaco Hotel lead bartender Kyle Darrow macerates sugar-coated brûléed banana slices and cinnamon sticks in bourbon for at least a week. For the drink, he flambés blueberries, brown sugar and overproof rum in a Julep tin, sprinkles it with cinnamon, crushes the mixture into a slurry and extinguishes the flame. He adds the infused bourbon and crushed ice and swizzles it, garnishing the drink with skewered blueberries and banana chips. “If you would throw it on your oatmeal at breakfast, it’ll probably taste good infused with bourbon,” he says.

This recipe originally appeared as part of “9 Infused Bourbon Cocktails to Drink in Bars Now.”

Clarita

Rum , Modern Classics

Belgian bartender Ran Van Ongevalle’s winning drink at the 2017 Bacardí Legacy Global Cocktail Competition is a stirred beauty that pairs Bacardí Gran Reserva Maestro de Ron eight-year-old rum with amontillado sherry, crème de cacao, absinthe and saline solution.

This recipe originally appeared as part of “This Is How Chocolate and a Family Business Won This Bartender a Fancy Cocktail Competition.”

Bacardí Mary Pickford

Rum , Tiki / Tropical

In the 1920s, Douglas Fairbanks and Mary Pickford were Hollywood’s favorite couple. While they were filming in Cuba with Charlie Chaplin, barman Fred Kaufman created this classic cocktail in Pickford’s honor at the Hotel Nacional de Cuba.

Bacardí Air Mail

Rum , Modern Classics

While many cocktails are garnished with olives or cherries, it’s traditional to serve the Air Mail with a postage stamp. It can be stuck on the edge of the glass or placed to one side.

Bacardí El Espresso de San Juan

Rum , Modern Classics

Coffee-based rum cocktails are perfect for warming you up. This recipe was created for the coldest winters, using hot coffee, spicy Mayan chocolate, rum and a kick of chili.

Bacardí Añejo Highball

Rum , Modern Classics

The Añejo Highball is the hip Caribbean cousin of the Moscow Mule. It was created by Dale DeGroff, one of the masters of modern mixology, as a tribute to the Cuban bartenders of the early 1900s.

Bacardí Bee’s Kiss

Rum , Modern Classics

This classic recipe is taken from “Trader Vic’s Book of Food and Drink” (Doubleday, 1946). As you may expect from its name, it features a drizzle of honey.

Bacardí Sidecar

Rum , Modern Classics

This recipe comes from Harry’s New York Bar in Paris. It’s said to be named after a World War I U.S. army captain who used to be chauffeured to the bar in a motorcycle sidecar.

Bacardí Rum Julep

Rum , Modern Classics

Since 1938, it’s been a tradition to enjoy a Mint Julep at the Kentucky Derby in Louisville. The drink is made with good old Kentucky bourbon, but you can’t beat the flavor and smoothness that’s added by substituting it for Bacardí 8 Años rum.

Bacardí Hurricane

Rum , Modern Classics Tiki / Tropical

This classic rum cocktail is an exotic blend of passion fruit, orange and a hint of lime.

Bacardí Maestro Collins

Rum , Modern Classics

Rich and refreshing, Bacardí Gran Reserva Maestro de Ron elevates the classic Tom Collins cocktail.

Bacardí Daiquiri

Rum , Modern Classics Tiki / Tropical

The best Daiquiris aren’t made in machines and garnished with mini umbrellas. This elegant take on the tropical classic combines freshly squeezed lime juice, real sugar and world-class rum.

Bacardí Eggnog

Rum , Classics

Who says rum is a summertime spirit? Try this Eggnog recipe, and you’ll be enjoying premium rum throughout the holidays.

Bacardí Mai Tai

Rum , Modern Classics Tiki / Tropical

Mai tai means “out of this world” in Tahitian, and it’s the perfect name for an irresistible exotic cocktail. This recipe was created in 1944 by Trader Vic Bergeron at his Polynesian-themed restaurant in San Francisco.

Tequila Blackberry Punch

Tequila , Modern Classics

Smash some blackberries to get a drink that’s as easy as it is refreshing. It’s punch but with tequila!

Speyside Smash

Scotch , Modern Classics

This cocktail takes single malt for a slightly tropical spin. And yes, it’s as delicious as it looks.

Garibaldi

Liqueurs Rum , Modern Classics

Challenge your palate with this complex Italian cocktail.

Monastery

Liqueurs , Modern Classics

Arlington’s lively all-day cafe Baba opened last spring with a cocktail menu that occasionally showcases Eastern European spirits like rakia (fruit brandies popular throughout the Balkans). The Monastery cocktail features another Eastern European spirit, slivovitz (plum brandy), highlighting the intense plum flavors of Maraska slivovitz and plum jam with the herbaceous green of fresh basil.

This recipe originally appeared as part of “11 Hottest Cocktails to Drink in Bars Now: October 2017.”

Sour Grapes

Bourbon / American Whiskey Whiskey , Modern Classics

Bellecour bar director Robb Jones in Wayzata, Minn., wanted to introduce pineau to the menu of this super hot restaurant 30 minutes outside of Minneapolis. The Sour Grapes is his nod to a Whiskey Sour.

This recipe originally appeared as part of “5 Great Cocktails Made with the Boozy Fortified Wine Pineau de Charentes.”

New Slang

Gin , Modern Classics

Schuyler Hunton of Tiger Mama in Boston was tired of watching the compost pile stack up night after night, so she decided to do something about it. This gin-based cocktail is made from lime peels, coconut water (from coconuts the bar typically uses to make Tiki cups) and the oft-discarded syrup from the Luxardo cherry jar, for a tall drink that’s bright, refreshing and easy on your conscience.

This recipe originally appeared as part of “Are Earth-Friendly Cocktails Possible? These 5 No-Waste Cocktails Might Be the Answer.

Manu de Chango

Tequila , Modern Classics

This drink by Kim Stodel of Providence in Los Angeles is a hybrid of a Margarita and a Paloma, made with tequila, dry curaçao, guava, lime juice and grapefruit juice. Stodel makes her own house-made guava syrup—a process that results in a lot of guava pulp. Throw it away? Nope. Instead, Stodel repurposes it to make the fruit leather garnish that adds the finishing touch to the cocktail.

This recipe originally appeared as part of “Are Earth-Friendly Cocktails Possible? These 5 No-Waste Cocktails Might Be the Answer.

Beet Royale

Gin , Modern Classics

This cocktail by Aaron Ranf of Santa Monica’s Rustic Canyon is a take on the Kir Royale and consists of gin, rose-geranium-infused beet juice, lemon juice and prosecco.

This recipe originally appeared as part of “Are Earth-Friendly Cocktails Possible? These 5 No-Waste Cocktails Might Be the Answer.

Espresso Martini

Vodka , Classics

It’ll wake you up, then eff you up.

Sex on the Beach

Vodka , Tiki / Tropical

Warning: this drink is not the for the faint of heart. Sex on the Beach boasts one of the most provocative names for a cocktail. Fruit-filled and perfect for enjoying a night in the tropics, its no wonder why this cocktail has stayed around for so long.

Simple Syrup

Non-Alcoholic

Learn how to make this easy syrup for all your cocktailing needs.

Mint Julep

Bourbon / American Whiskey Whiskey , Classics

Celebrate Derby Day year-round with the Mint Julep, a classic bourbon refresher.

Daiquiri

Rum , Classics Tiki / Tropical

It's easy to see why the dark rum-based Daiquiri is a classic. The perfectly balanced combination of sweet, sour and spirit is refreshing and tangy, but also quite simple to make at home. Try making the recipe below and add this fool-proof drink to your bartending arsenal.

Cita

Rum , Modern Classics

Bartender Vanessa Coupar (currently the bar manager at El Santo) created the Cita cocktail at UVA Wine & Cocktail Bar (cita being Spanish for “meeting” or “appointment”). Orgeat and pineapple juice lend a rich mouthfeel to robust Havana Club three-year-old rum, while Campari liqueur lends bittersweet backbone. Bittered Sling Lem-Marrakech bitters perk it up with whispers of lemon zest cinnamon, cumin, mint and black pepper. A touch of crème de cacao ensures a luxurious chocolate undertone, enhanced by chocolate shavings dusted on top.

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

Scarlet Spritz

Liqueurs , Modern Classics

What’s the one downside to enjoying a Spritz? Getting to the end of it, of course. Head bartender Brandon Lockman, the head bartender at Red Star Tavern in Portland, Ore., meets that challenge with this Spritz version filled with fresh, seasonal flavors. He infuses Aperol with strawberries and stirs it with Lillet Blanc apéritif and rhubarb bitters, served in an absinthe-rinsed Nick & Nora glass and topped with sparkling wine. It comes alongside a tiny carafe nestled in ice, to refill your glass as it’s depleted.

This recipe originally appeared as part of “9 Spritzes to Take You Through the End of Summer.”

Old Pal Negroni

Liqueurs , Modern Classics

The Old Pal Negroni is an authentic and savory spin on the Italian cocktail. Dry gin gets replaced by whiskey while the vermouth is dry rather than sweet. This tinkering with the classic recipe creates a cocktail that feels both familiar and fresh.

Ruby Sipper

Gin , Modern Classics

A splash of citrus is all it takes to highlight the floral notes in Beefeater gin. The Ruby Sipper is a refreshing mix of these natural flavors, both perfectly suited for summer.

Birds & Bees

Gin , Modern Classics

Jamie Boudreau, the proprietor of Seattle’s Canon, was excited to discover loose-leaf butterfly pea tea from Thailand. Here, it’s infused into gin in this delicate, aromatic sparkling wine cocktail. “People are always amazed that the colors produced are all natural and not some weird chemical that we cooked up in our lab,” he says.

This recipe originally appeared as part of “This Is How to Turn Your Cocktails Purple. And Not in the Way You Probably Think.”

Rosemary Paloma

Tequila , Modern Classics

The classic grapefruit Paloma gets a hint of herby goodness.

Appletini

Vodka , Modern Classics

Originally called Adam’s Apple Martini, the Appletini became a crowd pleaser from the day it was invented at L.A. restaurant Lola’s in 1996. The original recipe simply used vodka and green apple schnapps, but we updated the modern classic with calvados and fresh Granny Smith apple juice.

This recipe originally appeared as part of The Appletini Is 21 Years Old. Is It Time to Rethink the Famous Cocktail?

Bothan

Tequila , Modern Classics

Thoroughly testing the depth of Star Wars nerdiness, Billy Nichols, the bar manager at Faun in Brooklyn, named this galactically green-hued concoction after the species of rebel spies who provided the Rebellion with the plans to blow up the Death Star in Return of the Jedi. “I’m a Star Wars nerd,” says Nichols. “I thought this green, cloudy tequila cocktail looked the part.”

This recipe originally appeared as part of These 5 Star Wars Cocktail Recipes Come from a Galaxy Far, Far Away.

Sarlacc Pit

Rum , Modern Classics

At The Sixth in Chicago’s Lincoln Square, beverage director Benjamin Schiller couldn’t resist making a molded pate de fruit head garnish of Darth Vader (basically a room-stable gummy bear) for this cheerful tropical drink, served up in a Boba Fett Tiki glass, of course. But even if you don’t want to go that deep into Empire kitsch, this drink, named for the sand-dwelling, flesh-eating fave of Jabba the Hutt, is pretty easy to stir up and throw down in a few delicious sips. Bonus: The Han’s mix is really a tweaked version of famed Tiki maestro Donn Beach’s Don’s Mix. Sweet!

This recipe originally appeared as part of These 5 Star Wars Cocktail Recipes Come from a Galaxy Far, Far Away.

Flying Solo

Tequila , Modern Classics

Louis Hirsch, the GM of Morels Steakhouse & Bistro at The Palazzo in Las Vegas, created this nod to reluctant rebel pilot and all-around intergalactic heartthrob Han Solo because only a person of his confidence could find a positive use for that pink-headed stepchild of the wine world, white zinfandel.

This recipe originally appeared as part of These 5 Star Wars Cocktail Recipes Come from a Galaxy Far, Far Away.

Absolut Elyx Vodka Martini

Vodka , Martinis

The lightest, crispest Martini you’ve ever tried.

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