Cocktail Recipes

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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.”

Death Star

Liqueurs Vodka Whiskey , Modern Classics

Life may be all sunshine and Disney magic in Orlando, but at Taverna Opa, bartender Alex Attart likes to take a walk on the dark side of life. Here, his homage to the imperial superweapon skews the color of Darth Vader’s cape with good use of Jägermeister digestif and Coca-Cola. He also makes a nifty little ice orb replica of the Death Star for extra empirical effect, but regular cubes will do just fine.

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.”

Rancor’s Toothpick

Bourbon / American Whiskey Whiskey , Modern Classics

This drink created by the talented Timothy Minor of Brooklyn’s beloved Long Island Bar promises to take you from cranky to calm in a mere sip, even if you’re feeling as rattled as a gnarly-toothed rancor in ‘Star Wars.’

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

Ti’ Bijou

Rum , Modern Classics

This twist on the Bijou cocktail was created by Shannon Mustipher, the head bartender at Glady’s in Brooklyn. She pairs Haitian rhum agricole and London dry gin for a drink that’s equal parts earthy, bracing and herbaceous.This recipe originally appeared as part of “This New York Bartender Thinks You Should Drink More Rum.”

Batida

Cachaça , Modern Classics

This blended cocktail proves there’s more to cachaça than just Caipirinhas.This recipe originally appeared as part of “Funky Rum. Everything You Need to Know About the Booming Trend.”

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.”

Mint Chocolate Chip Shot

Liqueurs , Modern Classics

For your next party, make this shot from Brandi Austin of STIRR in Dallas. You can sub in vodka for the Frangelico liqueur if you want it a touch more potent.

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

Pear & Pub Ale Party Punch

Rum Rye Whiskey Whiskey , Modern Classics

Get everyone congregating around the punch bowl instead of the water cooler with this convivial sip from Jonathan Webb, the bar manager at Fine & Dandy in Jackson, Miss. Feel free to temper the amounts if it seems too boozy for your crowd by upping the amount of juice or beer and cutting back on the rye whiskey and rum. And prep the syrup in advance so you can easily mix the punch before the party. You can serve it in a large punch bowl garnished with a round Jell-O mold ice block filled with sliced fruit.

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

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.”

Holiday Dinner

Gin , Modern Classics

This play on the classic Gin Martini by Chicago’s Dos Urban Cantina bar manager Larry Rice evokes thoughts of carving up that stuffing-filled bird (or enjoying an open-faced sandwich or mushy piece of gravy bread for days afterward). Gin infused with thyme and saffron, as well as a salty syrup made with turkey broth, lend the drink a super savory component.

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.”

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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.

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.”

Maracuya Mistress

Rum , Modern Classics

T.J. Palmieri, the owner and operator of Madrina's in Gainesville, Fla., created this take 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.”

Tequila Manhattan

Tequila , Modern Classics

Is it still a Manhattan when it’s made with tequila? Who cares when a drink is this satisfying?

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.”

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.

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Jack Daniel’s Vieux Carre

Cognac Rye Whiskey Vermouth / Aperitif Wine Whiskey , Modern Classics

Freshen up this classic cocktail by adding Jack Daniel’s Tennessee rye. The incredible new spirit adds a whole extra level of complexity.

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.”

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.”

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.”

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