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Cocktail Recipes

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Velvet Sea

Rum , Modern Classics

Part cabaret, part dinner theater, The Speakeasy lets you step back in time to the 1920s with a choose-your-own-adventure-night underground in San Francisco’s Chinatown. The cocktails keep step with the magic, thanks to producer and bar manager Geof Libby. This spring, they opened a cozy new bar within the speakeasy, Gaslamp Lounge. Alongside Death in the Afternoons and Sazeracs on the general menu, Gaslamp features outstanding house drinks. The Velvet Sea is a crushable showcase of funky Jamaican aged rum given tart and spice layers from velvet falernum, lime and a heavy float of Angostura bitters.This recipe originally appeared as part of “11 Hottest Cocktails to Drink in Bars Now: June 2018.”

Romulan Ale Fizz

Gin Liqueurs , Modern Classics

Romulan Ale is banned in the Federation, but that shouldn’t stop you from enjoying a Gin Fizz in characteristic cobalt. By all accounts, the Romulan Ale is quite strong, so don’t be shy of the navy-strength gin. The last thing you’d want is to come off as sheepish in the face of one of our oldest rivals.This recipe originally appeared as part of “5 ‘Star Trek’ Cocktails to Try at Home.”

Irish Raktajino

Irish Whiskey Whiskey , Modern Classics

The infamous Klingon coffee from “Star Trek: Deep Space Nine” is the base for this Irish Coffee riff. It’s something one might imagine Miles O’Brien and Worf concocting once the blood wine runs out. The goat milk gives it some funk, and the smoked paprika provides an earthy, spicy hit. Smells like Kronos!This recipe originally appeared as part of “5 ‘Star Trek’ Cocktails to Try at Home.”

Spicy Mint Avocado Margarita

Tequila , Modern Classics

Most people can recite the health benefits of the mighty avocado—loaded with nutrients, antioxidants and plenty of that good fat—but few think of it as a cocktail ingredient. This Margarita recipe doubles down on the green, muddling the superfruit with fresh mint and jalapeño for a warm-weather sipper that will make you feel good in more ways than one.

Mai Tai

Rum , Modern Classics

A classic cocktail made with one of the world’s classic rums, this Mai Tai mixes up tropical flavors like almond and spice to become your next Tiki go-to.

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Estate Daiquiri

Rum , Tiki / Tropical

This premium spin on the Daiquiri will make it tough to go back to the traditional cocktail. The presence of Appleton Estate Reserve rum gives this Daiquiri an extra level of flavor, depth and complexity.

Anti-Inflammatory

Brandy / Cognac Cognac , Modern Classics

Saffron NOLA is a heartwarming modern Indian restaurant from the Vilkhu family, long beloved locally for their pop-up restaurant. The elegant space is enhanced by general manager and bar director Ashwin Vilkhu’s cocktails, showcasing Indian ingredients while riffing on classics. Inspired by a bedtime elixir of warm milk, honey and turmeric (which Ashwin’s mom would give him before bed), the Anti-Inflammatory also plays off a New Orleans’ staple cocktail, the Brandy Milk Punch. The soothing drink luxuriously combines cognac with tumeric-infused coconut milk and honey syrup over crushed ice, garnished with a cilantro sprig and drops of chili oil.This recipe originally appeared as part of “11 Hottest Cocktails to Drink in Bars Now: May 2018.”

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Jungle Bird Cocktail

Rum , Tiki / Tropical

This isn’t your average tropical cocktail. The combination of Appleton Estate Reserve rum and Campari liqueur provides a balance of bitter and sweet flavors that’s as delicious as it is unexpected.

Dark Side

Whiskey , Modern Classics

Black as Vader’s cape, this nod to the seduction of evil by NOLA bartender Christian Villalta is apropos. Drinking this opaque beauty is an irresistible force itself, after all. Its up-the-ante ingredients make it perfect for both the incurable cocktail geek and “Star Wars” nerds everywhere. (It requires making your own black sesame orgeat.)This recipe originally appeared as part of “May the Fourth Be with You with These 4 'Star Wars' Cocktails.”

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Raise to the Fraise

Tequila , Modern Classics

What could be better than a refreshing cocktail that highlights the fruity notes of Azuñia añejo tequila? Be sure to have some fresh strawberries and mesquite honey syrup before making this one.
This recipe originally appeared as part of “8 Cocktails to Drink on Cinco de Mayo Instead of a Margarita.”

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Sonoran Sunrise

Tequila , Modern Classics

Sure, you could settle for a standard Tequila Sunrise. But wouldn’t you rather enjoy a cocktail with orange curaçao, prickly pear syrup and yuzu juice?
This recipe originally appeared as part of “8 Cocktails to Drink on Cinco de Mayo Instead of a Margarita.”

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Vera Blanco

Tequila , Modern Classics

It’s no surprise this cocktail is so soothing, considering it features ingredients like aloe vera liqueur and cucumber juice. You’ll have a hard time finding a more relaxing cocktail.
This recipe originally appeared as part of “8 Cocktails to Drink on Cinco de Mayo Instead of a Margarita.”

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Cerveza Fresa

Tequila , Modern Classics

Any good party will have beer and tequila. Take yours further by bringing the two together in this mouthwatering cocktail. Keep it authentic by using Mexican lager and blanco tequila.
This recipe originally appeared as part of “8 Cocktails to Drink on Cinco de Mayo Instead of a Margarita.”

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Rosalee’s Downfall

Tequila , Modern Classics

This crisp cocktail by Mat Snapp of Fox Restaurant Concepts features an alluring mix of floral flavors and organic blanco tequila. The artful use of rose petal mango liqueur, along with the rose and lime garnish, make it a favorite on Valentine’s Day or any other special occasion.
This recipe originally appeared as part of “8 Cocktails to Drink on Cinco de Mayo Instead of a Margarita.”

Yoda Sour

Pisco , Modern Classics

Inspired by the diminutive Jedi Master, this simple Pisco Sour recipe packs a serious punch with its double dose of green thanks to matcha and absinthe. Love it, you will.

Daiquiri

Rum , Classics Tiki / Tropical

The classic Daiquiri is a super simple rum cocktail that’s well-balanced and refreshing. The combination of sweet, sour and spirit is refreshingly tangy and perfect for any occasion.The Daiquiri’s classic cocktail status was long established before the contemporary cocktail phase. It was one of six classic cocktails that was featured in David A. Embury’s 1948 seminal book on cocktails, “The Fine Art of Mixing Drinks.”Once you’ve made this recipe, you’ll forget all about those terrible frozen, syrupy Daiquiris you’ve had in tropical locations. Add this foolproof drink to your bartending arsenal and your friends will thank you.

Kamikaze

Vodka , Shots

Born in the 1970s during the days of disco, the Kamikaze is an easy-to-make shooter that's perfect for knocking back quickly and getting the party started. While there are many variations of this pre-game favorite, this rendition has a citrus-dominating flavor that will have you back on the dance floor in no time. No chaser needed.

Margarita

Tequila , Classics Margaritas

The Margarita is one of the most popular cocktails in North America—for good reason. Combining the tang of lime and the sweetness of orange liqueur with the distinctive strength of tequila, our classic Margarita strikes all of the right keys.Although many people reach for premade sour mix, we highly recommend using fresh lime juice. The end result is—let's face it—superior.When talking Margaritas, it’s easy to get lost in stories about who invented the drink or get mired in debates over salt versus no salt; blended or frozen; triple sec, Cointreau or Grand-Marnier. In our opinion, this version is the tried-and-true recipe for the best Margarita you can make. Memorize it, and you’ll always impress.

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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.”

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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.

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.”

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.”

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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.

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?"

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.

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.”

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.”

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.”

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.”

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.”

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.”

Change in Seasons

Rum , Modern Classics

At Bar Mash in Charleston, S.C., bar manager Teddy Nixon wanted to replicate the changing leaves during a New England autumn. “I also wanted the flavors to change from bright and sunny to a little more earthy and spicy,” he says. “So the drink goes from bright green to a deep red, just like the leaves.” The trick? Ice cubes made with pomegranate, beets and allspice, which transform the color of the drink’s muddled baby peas.

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.”

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