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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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.

Mama, I’m Coming Home

Scotch Whiskey

Head bartender Jenn Knott calls this cocktail "a one-stop shop for all of the flavors reminiscent of the changing seasons." For it, she infuses Cutty Sark scotch with roasted pecans, then simmers it with apple cider, Fonseca Bin No. 27 port, honey syrup, cinnamon sticks and cloves. It's served in an Irish coffee mug and garnished with a soft caramel candy. It reminds Knott of growing up in Michigan and picking apples at the orchards with her family during the fall.

This recipe originally appeared as part of “Nuts for Pecans? Go Drink These Cocktails in Bars Across the USA.”

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.”

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.

Partner Content

Hot Buttered Rum

Rum , Classics Hot

In winter, Hot Buttered Rum always hits the spot.

Hot Toddy

Bourbon / American Whiskey Irish Whiskey Rye Whiskey Scotch Whiskey , Classics Hot

Brrrrr, is it cold out here? Great for a warming up for the night or when you're feeling under the weather, you can use any kind of whiskey you like in this hot and comforting classic Hot Toddy recipe.

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.

Screwdriver

Vodka , Classics

The Screwdriver is an essential part of the mixological toolkit.

White Russian

Vodka , Classics

Made infamous by The Dude's in The Big Lebowski, the White Russian is a classic vodka cocktail. Sweet, creamy and boozy, this three ingredient cocktail is dessert in a glass – an old fashioned glass, no less – with the ability to get you tipsy in no time. What more can you ask for?

Eggnog

Bourbon / American Whiskey Rum

Eggnog, the hot, creamy classic is an essential part of the holidays. Our recipe walks you through preparing the best eggnog you've ever had.

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?

Surf & Turf Tacos

Surf and turf shouldn’t just be on a plate. It goes equally with inside a corn tortilla for a smart taco take on your favorite steakhouse meal.

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.

Black Bean & Sweet Potato Tacos

Big on flavor, these vegetarian tacos are simple, nutritious and wildly delicious.

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 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 Martini Santería

Rum , Martinis

When it comes to a Martini, some people believe the less vermouth you use, the more sophisticated the drink. On the other hand, when does a Martini stop being a Martini? This recipe evens the balance with equal measures of Bacardí Superior rum and Martini rosato vermouth.

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.

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