Cocktail Recipes

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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.”

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.”

The Fennel Countdown

Calvados , Modern Classics

Created by bartender Alexis Osborne of Acorn in Denver, this warming drink evokes campfire chats and cold days when you're snuggled under a blanket with a good book. It's bright and flavorful with a fruity undertone. The fennel—which is good for bones, treating heart disease and possibly fighting cancer—proves mild and slightly minty but helps give the cocktail body and a slight clarifying aftertaste.

This recipe originally appeared as part of “Everything You Need to Know About the Drinks That Could Save Your Morning.”

Along the Beeten Path

Gin , Modern Classics

Bartender Alexis Osborne of Denver’s Acorn created this cocktail to both be visually appealing and give drinkers a little healthy boost. "You drink with your eyes a lot, and I love colors," she says. "Beets are antioxidants and anti-inflammatory, and nutmeg is considered a brain tonic." The result is a sweet and earthy beverage that tastes warm and inviting while packing an electric pop of color.

This recipe originally appeared as part of “Everything You Need to Know About the Drinks That Could Save Your Morning.”

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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.”

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.”

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Belvedere Unfiltered Old Fashioned

Vodka , Modern Classics

It’s common knowledge that an Old Fashioned is a great vehicle for good whiskey. What’s surprising is just how well it showcases unfiltered vodka, too.

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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.

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.

Java the Hutt

Vodka , Modern Classics

Bartender Chris Cheng of Westroot Tavern in San Diego professes a distaste for puns but couldn’t resist employing one for this decadent made with horchata vodka and cold-brew coffee. And as his city is home to an installment of the world’s biggest fantasy fest, Comi-Con, it’s only fitting that he’s ready to whip out a few George Lucas–loving cocktails faster than a nimble little Grand Master Yoda employs a lightsaber.

This recipe originally appeared as part of “Celebrate the Release of ‘Star Wars: The Last Jedi’ with These Great ‘Stars Wars’ Cocktail Recipes.”

Drink Me, You Will

Calvados , Modern Classics

Bryan Gall of Portland, Ore.’s Bacchus Bar at Kimpton Hotel Vintage uses a bright bunch of smashed basil to give this Yoda-inspired drink its requisite gasp of green, reminiscent of the Jedi master’s lovely skin tone. Sage simple syrup is a natural nod to Yoda’s wisdom, and a couple of those leaves make a nice, perky Yoda ear garnish too.

This recipe originally appeared as part of “Celebrate the Release of ‘Star Wars: The Last Jedi’ with These Great ‘Stars Wars’ Cocktail Recipes.”

The Frost Awakens

Rum , Modern Classics

What could melt the slick, seemingly frosty demeanor of a stoic storm trooper in ‘Star Wars’? Well, for starters, Ryan Morris, the general manager of Venkman’s in Atlanta, thinks one must start with rum. Of course! Sometimes, when the weather calls in the balmy South, he likes to run this tropically tweaked tipple through his on-premises slushy machine. But you can shake it up, too.

This recipe originally appeared as part of “Celebrate the Release of ‘Star Wars: The Last Jedi’ with These Great ‘Stars Wars’ Cocktail Recipes.”

El Guapo

Tequila , Modern Classics

This signature cocktail at The Box Social in Portland, Ore., is vividly rosy with a purée blend of passion fruit, blood orange and pomegranate.

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

Chinese 5 Spiced Dark ’N’ Stormy

Rum , Modern Classics

This easy-to-prep, seasonal take on the Dark ’N’ Stormy by Jeffrey Morgenthaler, the bar manager of Portland, Ore.’s Clyde Common and Pépé Le Moko, is super forgiving even if you eyeball the amounts rather than rely on a jigger.

This recipe originally appeared as part of “Tired of Boring Bartender Staff Parties? These Tips Will Change How You Celebrate.”

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.”

That’s How We Cass-e-role

Mezcal , Modern Classics

Mushy green beans from a can topped with canned onion straws? No, thanks. At Washington, D.C.’s Firefly, lead bartender Brendan Ambrose’s vegetal elixir (a new version of one he does with sugar snap peas,) is smoky, herbal and bitter, thanks to smoked beans and mezcal, and a splash of Chartreuse and Cynar liqueurs.

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

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.

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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.

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.

Amaretto Sour

Bourbon / American Whiskey Liqueurs , Classics

Forget overly sweet, pre-made sour mix: The best way to highlight amaretto's nutty flavor is with this frothy classic. This recipe for the 1970s throwback is a balanced combination of sweet, sour, nutty and boozy. Intrigued? Try Portland mixologist Jeffrey Morgenthaler's version of the Amaretto Sour below.

Jack Daniel’s Rye Ball

Rye Whiskey Whiskey , Modern Classics

No need to overthink it when you’re working with a spirit as good as Jack Daniel’s Tennessee rye. Here’s how to let it shine in a Highball.

The Apple Fell Far from the Tree

Tequila , Modern Classics

This SoCal-style fall refresher by Steven Tuttle, the bar manager at San Diego’s Kettner Exchange, includes butterfly-pea-flower-infused blanco tequila, which means the drink turns a rich shade of blue to purple. It hints at autumn with the allspice-rum notes of Hamilton pimento dram, brightened by lime and Fuji apple syrup—all without losing the vibrancy of the tequila.

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

Tequila Blood Orange Soda

Tequila , Modern Classics

What’s even better than a tequila and soda? A tequila and soda with a hit of blood orange juice to brighten the color and flavor in the best possible way.

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 Hemingway Special

Rum , Modern Classics

This cocktail was created for Ernest Hemingway by bartender Constantino Ribalaigua of the El Floridita in Havana. Hemingway was diabetic, so the sugar in the drink was replaced with maraschino liqueur, grapefruit juice and an additional measure of rum.

Bacardí La Salvación

Rum , Modern Classics

La Salvación is a Caribbean favorite that was made famous by Dale DeGroff. This lovely, aromatic and complex cocktail combines fragrant sage with Bacardí Superior rum and two rather interesting liqueurs.

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 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 Piña Colada

Rum , Classics Tiki / Tropical

The original Cuban Piña Colada is a mellow cocktail that is best made with fresh coconut water and pineapple, to remain true to its heritage, which goes all the way back to 1922.

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.

Paddington

Absinthe Rum , Modern Classics

Named for the marmalade-loving bear, this drink gets a jolt of fruit flavor from orange preserves.

Tequila Corpse Reviver

Tequila , Modern Classics

Sweet and citrusy, this innovative take on the classic Corpse Reviver could most certainly wake the dead.

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.”

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