Cocktail Recipes

Thirsty? We have hundreds and hundreds of delicious cocktail recipes from expert bartenders around the world. No matter if you're looking for a classic cocktail, a punch for a party or an original concoction, we have a cocktail recipe for every taste and occasion. What are you waiting for? Start mixing!
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La Negra Tiene Tumbao

Rum , Frozen / Blended

The addition of Fernet-Vallet liqueur to Juan Coronado’s riff on the Piña Colada, at Washington, D.C.’s Colada Shop, gives the classic blended cocktail a bracing menthol and herbal note that refreshingly offsets the drink’s rich creaminess.

Road to Kyushu

Japanese Whisky Whiskey , Modern Classics

When Meredith Hayman, the bar manager at Michael’s in Santa Monica, Calif., had a bunch of Galliano liqueur to use up, she created this market-driven take on the Manhattan. It makes use of kumquats, the diminutive citrus fruit with a thin rind and a low amount of pith.

This recipe originally appeared as part of “11 Muddled Drinks in Bars to Crush on Now.”

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.

High Horse

Rum , Modern Classics

Shannon Tebay Sidle, a bartender at New York’s Death & Co, created this cocktail inspired by colonial-era ingredients.

This recipe originally appeared as part of “The Surprising Thing That Fueled the American Revolution. And the Rise of Our First President.”

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.

Irish Coffee

Irish Whiskey

Irish Coffee may not be the first coffee drink with alcohol, but it has become one of the most famous. Combining coffee with Irish whiskey, brown sugar and lightly whipped cream, Irish Coffee is a hot, creamy classic.There are many tall tales about the Irish Coffee’s origins. The most credible version attributes the cocktail to Joe Sheridan, the head chef of the restaurant at the Foynes Flying Boat terminal in County Limerick in the early 1940s. Legend has it that when he first served it and was asked if it was Brazilian coffee, Sheridan cheekily replied that it was “Irish coffee.”The drink was later made famous by Staton Deplante, who worked at the Buena Vista Cafe in San Francisco during the 1950s. Deplante wrote about the drink frequently in a travel column that was read widely across the States and piqued curiosity about Irish Coffee.Our version of the Irish Coffee is created by legendary bartender Dale DeGroff and has all of the right ingredients to warm you to the bone.

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.

Dark ’n Stormy

Rum , Classics

Even when this drink describes the weather, you'll feel warm on the inside.

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.”

Pinot Noir Chocolate Brownies

Wine

Deep, dark chocolate is every so slightly accented with pinot noir in this decadent adults-only dessert.

These Pinot Noir Chocolate Brownies originally appeared in our DrinkWire channel.

Harvest Time

Scotch Whiskey , Hot

Both locations of RedFarm are local NYC go-tos for hip dim sum and a red-and-white-checkered farmhouse vibe. During these cold winter days, Shawn Chen serves the warming Harvest Time. BenRiach scotch’s smoky campfire notes are given tart, bitter and spiced balance from warm apple cider, a touch of Campari liqueur, house-made ginger syrup and fresh yuzu citrus.

This recipe originally appeared as part of “Cold Enough? Try These 11 Warm Cocktails in Bars Now.”

Cold-Brew Negroni

Gin Liqueurs Vermouth / Aperitif Wine , Modern Classics

Rather than adding coffee as an ingredient, Pam Wiznitzer of New York City’s Seamstress infuses it straight into Campari liqueur. From there, you can make a Boulevardier or anything else with the liqueur, but the classic Negroni is the best way to go.

This recipe originally appeared as part of “5 Coffee Cocktails to Keep You Warm This Winter.”

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.”

Oaxacan Tail

Mezcal , Modern Classics

This mezcal- and amaro-based coffee cocktail was cooked up as a brunch drink for Esters Wine Shop & Bar in Santa Monica, Calif. This Mexican-themed drink packs a zing from agave and mole bitters and can be mellowed with a bit of cream. While the recipe calls for Foro amaro, other amari can be easily substituted, such as Ramazzotti, Cynar or Averna.

This recipe originally appeared as part of “5 Coffee Cocktails to Keep You Warm This Winter.”

Cafe Correcto con Coco

Rum Whiskey , Hot

Created at Upstairs at The Gwen in Chicago, this original recipe uses a house-made coffee cordial and coconut water, but home bartenders can easily replicate it by substituting brewed coffee and a bit of almond milk. Either way, it’s a slightly sweet, rich coffee drink that’s great for any time of day.

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.”

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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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.”

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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.”

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Guava Hot Buttered Rum

Rum , Hot

When temperatures drop and you’re looking for a sipper to warm your bones, check out this tropical twist on a classic Hot Buttered Rum from bartender Juan Coronado. The secret ingredient? Guava paste, a popular ingredient in the Spanish Caribbean.

Hot Buttered Fun

Rum

“There’s something so comforting about a good ol’ Hot Buttered Rum—the spices, the rich mouthfeel and a good barrel-aged rum,” says lead bartender Bryan Galligos. He adds Plantation five-year-old rum, lemon juice, hot water and a syrup made from apple tea and demerara sugar. But the pièce de résistance? A pat of butter filled with cinnamon, nutmeg, clove, ginger, star anise, cardamom, cayenne pepper, salt, pepper and brown sugar, floated so the spices melt into the drink and the flavor develops as you drink it down. “You can’t beat butter,” he says. Um, nope.

This recipe originally appeared as part of “7 Hot Buttered Rum Cocktails to Drink in Bars Now.”

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