Cocktail Recipes

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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.”

Idle Hands

Rum , Modern Classics

Using a clarification technique pioneered by New York culinary whiz Dave Arnold, Kevin Beary, the beverage director at Chicago’s Three Dots and a Dash, creates a clear banana rum and a banana syrup by adding an enzyme called Pectinex. The enzyme helps break down the fruit’s pectin, which is a naturally occurring starch. When each solution is run through a centrifuge, the banana solids compress at the bottom of the device, leaving a crystal-clear liquid on top.

This recipe originally appeared as part of “Clear Your Mind. Because the Time Has Come to Experience the New Banana Daiquiri.”

Rum & Ginger

Rum , Modern Classics

BlackTail, the Lower Manhattan retro Cuban bar from the team behind The Dead Rabbit, is known to modernize classics like the Rum & Coke. For its contemporary riff on the Dark ’N’ Stormy, bartender Nate Dobson added passion fruit, bitters and a blend of funky Jamaican spirits to the usual ginger and rum base.

This recipe originally appeared as part of “The 5 Recipe Variations Every Dark ’N’ Stormy Lover Should Know.”

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.”

Dracarys

Bourbon / American Whiskey , Modern Classics

Named for the command that Daenerys Targaryen uses to get her dragons to breathe fire in “Game of Thrones,” this kicky riff on a Dark ’N’ Stormy kinda does the same thing, says Jenn Harvey, the bar manager at Temple Bar in Cambridge, Mass. “While too much spice tends to kill people's palates, this cocktail has an initial gentle heat that builds as you drink it, ultimately leading one to breath fire.”

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.”

Brother’s Keeper

Rum , Modern Classics

At The Patterson House in Nashville, Strategic Hospitality beverage director Matthew Tocco wanted to make a version of the Toronto cocktail that swapped out Canadian whisky for aged rum. "Rum is a product that comes from sugar, so pairing it with sugar makes sense,” he says. “A lot of people associate rum with sweet, fruity drinks, but there are a lot of different ways you can apply it.”

This recipe originally appeared as part of “So You Love a Whiskey Old Fashioned. How About the Rise of the Rum Old Fashioned?

Freehand Old Fashioned

Rum , Modern Classics

Jackson Cannon, the co-owner and bar director of The Hawthorne in Boston, created this Old Fashioned variant in honor of the Freehand hotel in Miami Beach, Fla., that’s home to the Broken Shaker bar. “All spirits have a place in the Old Fashioned because it’s, in truth, the simplest and first cocktail ever mixed,” says Cannon. “Saying ‘I’ll have the Old Fashioned whiskey cocktail’ would have been a phrase used in the Golden Age in New York City bars, and the term stuck through the 20th century.”

This recipe originally appeared as part of “So You Love a Whiskey Old Fashioned. How About the Rise of the Rum Old Fashioned?

Expense of Honesty

Bourbon / American Whiskey Rum Whiskey , Modern Classics

Admittedly, Strategic Hospitality beverage director Matthew Tocco says guests are less apt to order a cocktail if it has rum or brandy as a base, so he paired this drink at Nashville’s Pinewood Social with bourbon to make it a tad more accessible.

This recipe originally appeared as part of “So You Love a Whiskey Old Fashioned. How About the Rise of the Rum Old Fashioned?

Autumn Rum Old Fashioned

Rum , Modern Classics

The staff at Kansas City, Mo.’s Julep Cocktail Club wanted a seasonal take on the classic Old Fashioned that emphasized some of fall’s favorite flavors and ingredients. This recipe from co-owner and bar manager Beau Williams uses Barbadian rum, which lightens the drink, and apple cider syrup for added sweetness. Bonus: The syrup can be further reduced and drizzled over everything from warm apple pie a la mode and coffee cake to pancakes and waffles.

This recipe originally appeared as part of “So You Love a Whiskey Old Fashioned. How About the Rise of the Rum Old Fashioned?

Bangalore Old Fashioned

Rum , Modern Classics

Inspired by the ingredients traded along the old spice routes in India and Sri Lanka, the best-selling cocktail at San Jose and San Mateo, Calif.’s Mortar & Pestle Bar, by beverage director Lucas England, balances the spicy and the lightly sweet. “Swapping in rum for whiskey in an Old Fashioned is a great way to surprise guests with warm, spiced flavors,” says England. “If the rum is overproof, it can be softened with sugar syrups or bitters.”

This recipe originally appeared as part of “So You Love a Whiskey Old Fashioned. How About the Rise of the Rum Old Fashioned?

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.”

Cubata

Rum , Modern Classics

This two-ingredient cocktail is a twist on the Cuba Libre. Instead of white rum, it takes dark rum.

This recipe originally appeared as part of “How to Drink Rum in Havana.”

Kombucha Mimosa

Champagne & Sparkling Wine , Modern Classics

This light, effervescent drink by Jennifer Peters at Denver’s Just BE Kitchen is perfect in the morning or during tea time. It's festive and fun, and you can change the whole flavor profile and health benefits depending on what kind of kombucha you use.

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

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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BACARDÍ Rum Old Fashioned

Rum , Modern Classics

No offense to whiskey, but the most delicious, inspired take on the Old Fashioned might just be the one that includes dark rum. Judge for yourself by making the BACARDÍ® Rum Old Fashioned today.

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.”

London Mule

Gin , Modern Classics

This spicy gin and ginger cocktail bites back. This British version of a Moscow Mule marries the clear spirit with ginger for a spicy kick. Lime adds a citrusy touch for a taste that will keep you coming back for more.

Federal Ave. Swizzle

Gin , Modern Classics

Bartender McLain Hedges created this cocktail at RiNo Yacht Club in The Source hotel to celebrate the city's ethnic diversity. The clean, well-balanced cocktail comes off as both familiar and exotic, and, as Hedges says, "It's a cocktail that feels good to drink."

This recipe originally appeared as part of “13 Healthy Cocktails to Drink in Bars Now.”

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.”

Lemon Bar Clarified Milk Punch

Rum , Modern Classics

"Capturing the essence of lemon bars, our milk punch utilizes gorgeous winter citrus with fresh Meyer lemon juice, as well as a Meyer lemon baking spice oleo saccharum, graham-cracker-steeped organic whole milk, aged rum, amaro and liqueur,” says Anna Caporael, the general manager of Portland, Ore.’s Irving Street Kitchen, of this cocktail by lead bartender Joel Schmeck. “Plan to make this recipe during a rainy week and reward yourself at the weekend!"

This recipe originally appeared as part of “Eggnog Is Great. But This Holiday Season, Go for a Beautifully Clear Milk Punch.

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Belvedere Negroski

Liqueurs Vermouth / Aperitif Wine Vodka , Modern Classics

This Negroni takes a delicious detour to Poland. You have to taste this cocktail to appreciate how unfiltered vodka can elevate the classic cocktail.

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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.

Partner Content

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.”

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 Miner 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.

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