Cocktail Recipes

TypesModern Classics
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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 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 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 Aurum

Rum , Modern Classics

Aurum means “gold” in Latin. The best cocktail bars serve this elegant drink with a spectacular ice ball and flecks of edible gold leaf to add a touch of magic.

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 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.

Bacardí El Presidente #1

Rum , Modern Classics

Named after Cuban president Gerardo Machado, the El Presidente #1 is a drier version of the original and described as “the aristocrat of cocktails.” It was created by American bartender Eddie Woelke at Jockey Club.

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.

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.

From Jura to Java

Rum Scotch Whiskey , Modern Classics

Kansas City, Mo.’s Monarch Cocktail Bar & Lounge feels plucked straight out of London—but with a Midwest welcome. Pull up to the white Italian marble bar for bar director Brock Schulte’s inspired cocktails, which include the From Jura to Java, a drink that showcases Jura Superstition scotch with Foursquare 2004 single-blended rum, Batavia-arrack, Lazzaroni amaro and The Bitter Truth chocolate bitters. The drink is rich and smoky yet delicate and sophisticated, with notes coffee, chocolate, wood and subtle funk, garnished with a black garlic financier.

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

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.”

Tequila Martini

Tequila , Modern Classics

Okay, okay: It’s not technically a Martini if it’s made with tequila. But this kicky version of the classic is well worth going against the grain for.

Aquarelle

Gin , Modern Classics

After a trip to NYC’s Attaboy, The Eddy head bartender Brian Elder in New York created this pastel-colored drink after looking to add a refreshing easy-sipping cocktail to his list. The drink at Attaboy used muddled strawberries, but to lessen the prep time and reduce spent fruit waste, Elder makes a strawberry cordial, which combines with lemon juice, gentian, gin and pineau. The drink takes a garnish of fresh basil for extra aromatics.

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

Bamboo #2

Liqueurs Vermouth / Aperitif Wine , Modern Classics

It has been a long time since the first Bamboo cocktail was made in Japan back in the 1890s. The drink was nearly forgotten after Prohibition, but it has recently enjoyed a comeback. At Washington, D.C.’s Mirabelle, lead bartender Zachary Faden's twist substitutes pineau for the original sherry. This simple cocktail has an elegant roundness with hints of caramel and nuts.

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

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.”

Raisin’ Cane

Liqueurs , Modern Classics

The bar team at Downstairs at The Esquire Tavern in San Antonio has long praised pineau and always has a bottle on the backbar. Recently, a customer asked bar manager Myles Worrell to make a cocktail with it after tasting it on its own. The result was an on-the-fly concoction.

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

Head Over Heels

Liqueurs , Modern Classics

Bartender Patrick Natola of Sable Kitchen & Bar in Chicago wanted to create a great Martini by swapping in tequila for gin but felt that vermouth alone lacked something. He recalled rich vanilla and stone fruit notes in pineau and combined that with tequila, sweet white vermouth and Gran Classico bitter liqueur for a bitter finish. The result is a refreshingly balanced drink with big floral notes rounded out with hints of vanilla and orange.

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

Stone Barn

Bourbon / American Whiskey Whiskey , Modern Classics

A floral, herbaceous twist on the classic bourbon and ginger. Learn how to make it today at Liquor.com.

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.

Pour Ma Guele

Gin , Modern Classics

Cassia bark and lemon peels are usually discarded. But in this room-temperature gin cocktail by Justin Lavenue at The Roosevelt Room in Austin, the peels and bark are used to make the smoke for the cocktail, as well as the give the drink an added bit of zest at the end.

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

Godfather 101

Scotch Whiskey , Modern Classics

Instead of stocking bottles of amaretto liqueur, Jeremy Allen of MiniBar in Los Angeles makes his own using discarded the tiny bitter kernels encased in discarded cherry pits. He gets the pits from the cherry juicing process when he makes maraschino cherries for cocktails and when he cures cherries to be used as garnishes. That would be an awful lot of waste. He spends all of cherry season making large batches of amaretto to be used in cocktails like this one, a take on the classic Godfather 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.

Alpine Hippie Juice

Liqueurs , Modern Classics

More of a chef's table Rickey than a backyard Rickey, the Alpine Hippie Juice is “hyperconcentrated, super tart and and dry,” says creator Jeremy Allen, of Los Angeles’ MiniBar. The Zirbenz Stone Pine Liqueur of the Alps does the work of juniper berries in gin. “It’s a new yet familiar flavor in a clean and simple drink,” says Allen.

This recipe originally appeared as part of “The Rickey Is the Simplest Gin Cocktail Ever. Try One of These 5 Recipes.”

East Coast Lover

Gin , Modern Classics

This is a good Rickey to imbibe as you head into the fall. Instead of citrus and botanical flavors, this cocktail by Katie Astrauskas at Chicago’s GreenRiver relies on a base of genever, the juniper-based ancestor to gin that’s popular in the Netherlands. “This fall take on the classic Gin Rickey, with a malty genever base, is the perfect tall drink for brisk weather,” says Astrauskas.

This recipe originally appeared as part of “The Rickey Is the Simplest Gin Cocktail Ever. Try One of These 5 Recipes.

Junior Buffalo GDE

Gin , Modern Classics

“When it’s hot out—and it’s always hot in Arizona—I want something light, refreshing and sessionable,” says Clayton MacGregor, who created the Junior Buffalo GDE cocktail at Phoenix’s Pig & Pickle. (GDE stands for greatest dog/drink ever.) “It’s an homage to my late favorite dog ever, Buffalo the Bulldog, and this drink lives up to his standard of greatness.” It’s elegant, refreshing and easy to love.

This recipe originally appeared as part of “The Rickey Is the Simplest Gin Cocktail Ever. Try One of These 5 Recipes.

Tavernonna Classic Gin Rickey

Gin , Modern Classics

This modern take on the Gin Rickey by Nicholas Boden at Tavernonna at Hotel Phillips in Kansas City, Mo., is a fusion of new and old. “It has all the elements of the classic recipe, but the Builders gin used was selected because of its lavender-forward properties, and the use of citric acid instead of lime juice is an updated technique used by many bartenders,” says Boden. “The extremely herbal cocktail is then topped off with lavender-infused soda water. Everything comes together in a symphony of flavors when the drink is served in a rosemary-smoked Martini glass.

This recipe originally appeared as part of “The Rickey Is the Simplest Gin Cocktail Ever. Try One of These 5 Recipes.

Pale Horse Rickey

Gin Mezcal Whiskey , Modern Classics

This twist on a traditional Rickey by China Morbosa at West Hollywood’s Eveleigh subs mezcal for gin or whiskey, using lemon for citrus, a half ounce of manzanilla sherry for dryness and depth and a house-made mango coconut soda water in place of traditional club soda. Technically, that makes it just a Rickey and not a Gin Rickey, but gin can easily be substituted into this cocktail to keep the original style intact.

This recipe originally appeared as part of “The Rickey Is the Simplest Gin Cocktail Ever. Try One of These 5 Recipes.

Midnight Special

Bourbon / American Whiskey Whiskey , Modern Classics

This cocktail by Camille Cavan, the bar manager at Portland Ore.’s Quaintrelle, recalls the tart sweetness of a Whiskey Sour with the subtle bitter of a Boulevardier or Old Pal. With a bourbon base, sherry provides structure, and Tempus Fugit Gran Classico bitter brings a bitter touch. In the end, this is a citrus-forward drink, rounded out with drops of lemon oil and silky egg white.

This recipe originally appeared as part of “Love Bourbon? Go Drink These 11 Bourbon Cocktails in a Bar Near You.”

Pineapple Jalapeño Margarita

Tequila , Modern Classics

Enjoy the heat with this refreshing pineapple Margarita that boasts a touch of spicy jalapeño. Because what goes better with pineapple and tequila than a hit of chile heat?

NOLET’S Cucumber Smash

Gin , Modern Classics

No need to be delicate with this recipe. Grab your muddler, NOLET’S Silver Gin, fresh mint and cucumber. Then smash your way to a mouthwatering cocktail. This is how you make a Cucumber Smash.

Spiced Tequila Old Fashioned

Tequila , Modern Classics

The beautifully simple Old Fashioned gets a Mexican makeover with the addition of reposado tequila and a hit of allspice dram.

Gin & Juice

Gin , Modern Classics

Mix up this Gin & Juice recipe when you've got your mind on your money and your money on your mind.

Glendalough Sling

Gin , Modern Classics

Sam Treadway, the owner of Somerville, Mass.’s backbar and a pioneering barman in the broader Boston area, plays with Irish whiskey producer Glendalough Distillery’s Wild Botanical gin in this riff on a Singapore Sling. The gin’s citrus-forward but herbaceous spirit shines with fresh pineapple and lime juice, given a vegetal kick from a dash of dandelion and burdock bitters, as well as an aromatic cucumber slice and basil leaf garnish.

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

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.”

Tequila Limeade

Tequila , Modern Classics

Your refreshing limeade needs a blast of good tequila.

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.

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