Cocktail Recipes

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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.”

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.

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.

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.

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.

Tropical Fruit Sangria

Tequila , Tiki / Tropical

Sangria is most often made with wine. But when you swap the grape stuff for tequila and toss in some tropical fruit, a good drink gets a little more interesting.For more great Mexican-inspired drinks—and tacos, too!—head right this way.

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.”

Espresso Martini

Vodka , Classics

It’ll wake you up, then eff you up.

The Ultimate Daiquiri

Rum , Classics

The alchemy of the ultimate Daiquiri lies in keeping it simple: two parts rum to lime juice, with just enough sugar to take the edge off. Using a rich simple syrup made of demerara sugar gives the drink necessary sweetness and balance without turning the drink into the sugary mess that many associate with the Daiquiri.The original Daiquiri was invented in the early 1900s but didn’t become popular until the 1940s. World War II rationing made whiskey and vodka hard to come by, but President Franklin D. Roosevelt's Good Neighbor policy made relations with Latin America better and thus rum easily accessible. It was one of six classic cocktails that was later featured in David A. Embury’s 1948 seminal book on cocktails, “The Fine Art of Mixing Drinks.”

Sex on the Beach

Vodka , Tiki / Tropical

Warning: this drink is not the for the faint of heart. Sex on the Beach boasts one of the most provocative names for a cocktail. Fruit-filled and perfect for enjoying a night in the tropics, its no wonder why this cocktail has stayed around for so long.

Cosmopolitan

Vodka , Classics

According to Gary Regan’s research, the original Cosmopolitan was created by a South Beach bartender named Cheryl Cook. Eager to invent a new cocktail for the Martini glass, Cheryl riffed on the classic Kamikaze using a newly introduced citrus-flavored vodka plus a splash of cranberry juice. The rest is rose-hued history.

Daiquiri

Rum , Classics Tiki / Tropical

It's easy to see why the dark rum-based Daiquiri is a classic. The perfectly balanced combination of sweet, sour and spirit is refreshing and tangy, but also quite simple to make at home. Try making the recipe below and add this fool-proof drink to your bartending arsenal.

Aperol Spritz

Liqueurs , Classics

The coral-hued Aperol Spritz is one of the most popular aperitifs in Italy, and for good reason. Low in alcohol, aromatic with citrus and slightly bitter, Aperol pairs seamlessly with chilled Prosecco to whet the appetite. Meeting friends for an after work Spritz is a long-established Italian tradition—and one that’s easily replicated anywhere.

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.”

Hibiscus Summer Garden Punch

Gin , Punches

The punch bowl can make or break any summer gathering. The Hibiscus Summer Garden Punch is just the recipe to delight your guests, with its fresh blend of natural ingredients.

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.

Fade to Black

Rum , Modern Classics

This month, as daytime skies grow dark for the first total solar eclipse in 38 years, you’ll want to find yourself a comfy perch, some protective eyewear and a tasty cocktail. We have you covered on the last one with this playful spin on a Rum Sour, made with activated charcoal and seasonal berries.

Beefeater Basil Gimlet

Gin , Modern Classics

Basil brings out the best in the 100 percent natural botanicals in Beefeater gin. Get fresh ingredients and make this refreshing cocktail.

Ruby Sipper

Gin , Modern Classics

A splash of citrus is all it takes to highlight the floral notes in Beefeater gin. The Ruby Sipper is a refreshing mix of these natural flavors, both perfectly suited for summer.

Birds & Bees

Gin , Modern Classics

Jamie Boudreau, the proprietor of Seattle’s Canon, was excited to discover loose-leaf butterfly pea tea from Thailand. Here, it’s infused into gin in this delicate, aromatic sparkling wine cocktail. “People are always amazed that the colors produced are all natural and not some weird chemical that we cooked up in our lab,” he says.

This recipe originally appeared as part of “This Is How to Turn Your Cocktails Purple. And Not in the Way You Probably Think.”

Rosemary Paloma

Tequila , Modern Classics

The classic grapefruit Paloma gets a hint of herby goodness.

Rumours

Pisco Wine , Modern Classics

At New Orleans’ Root, bartender Waites Laseter created this cocktail using tawny port and pisco, drawn together in earthy, nutty, herbaceous harmony.This recipe originally appeared as part of "11 Hottest Cocktails to Drink in Bars Now: August 2017."

M Gin & Tonic

Gin , Modern Classics

Chicago’s RPM Steak rolled out three G&Ts for its summer menu—an “R,” a “P” and an “M,” appropriately. The M is an especially distinct take on the classic Gin & Tonic—a darker, more lush version of the usually bright and zippy drink.

This recipe originally appeared as part of Gin & Tonics Across the USA: These 9 G&Ts Will Make You a Believer.

Appletini

Vodka , Modern Classics

Originally called Adam’s Apple Martini, the Appletini became a crowd pleaser from the day it was invented at L.A. restaurant Lola’s in 1996. The original recipe simply used vodka and green apple schnapps, but we updated the modern classic with calvados and fresh Granny Smith apple juice.

This recipe originally appeared as part of The Appletini Is 21 Years Old. Is It Time to Rethink the Famous Cocktail?

Valley of the Dark Lords

Mezcal , Modern Classics

One part inspiration from a Blood & Sand, one part terrarium, this cocktail from GM Sol Trece is a terrestrial textural treat from La Cuevita in the Highland Park neighborhood of L.A. “We wanted a cocktail that if you were looking through a telescope from another planet you would see sand and living creatures,” says Trece. “We added turmeric for sand color and texture and chia seeds for the ‘creatures’ effect.’”

This recipe originally appeared as part of These 5 Star Wars Cocktail Recipes Come from a Galaxy Far, Far Away.

A Drink, Yoda Is

Mezcal , Modern Classics

The folks at Datz in Tampa like to have fun with their food and drink, be it with candy in the cocktails or nods to pop culture icons. This homage to that tiny little pointy-eared bundle of wisdom, Yoda, by bar manager Morgan Zuch manages to make wayward whimsy taste pretty great.

This recipe originally appeared as part of These 5 Star Wars Cocktail Recipes Come from a Galaxy Far, Far Away.

Bothan

Tequila , Modern Classics

Thoroughly testing the depth of Star Wars nerdiness, Billy Nichols, the bar manager at Faun in Brooklyn, named this galactically green-hued concoction after the species of rebel spies who provided the Rebellion with the plans to blow up the Death Star in Return of the Jedi. “I’m a Star Wars nerd,” says Nichols. “I thought this green, cloudy tequila cocktail looked the part.”

This recipe originally appeared as part of These 5 Star Wars Cocktail Recipes Come from a Galaxy Far, Far Away.

Sarlacc Pit

Rum , Modern Classics

At The Sixth in Chicago’s Lincoln Square, beverage director Benjamin Schiller couldn’t resist making a molded pate de fruit head garnish of Darth Vader (basically a room-stable gummy bear) for this cheerful tropical drink, served up in a Boba Fett Tiki glass, of course. But even if you don’t want to go that deep into Empire kitsch, this drink, named for the sand-dwelling, flesh-eating fave of Jabba the Hutt, is pretty easy to stir up and throw down in a few delicious sips. Bonus: The Han’s mix is really a tweaked version of famed Tiki maestro Donn Beach’s Don’s Mix. Sweet!

This recipe originally appeared as part of These 5 Star Wars Cocktail Recipes Come from a Galaxy Far, Far Away.

Flying Solo

Tequila , Modern Classics

Louis Hirsch, the GM of Morels Steakhouse & Bistro at The Palazzo in Las Vegas, created this nod to reluctant rebel pilot and all-around intergalactic heartthrob Han Solo because only a person of his confidence could find a positive use for that pink-headed stepchild of the wine world, white zinfandel.

This recipe originally appeared as part of These 5 Star Wars Cocktail Recipes Come from a Galaxy Far, Far Away.

The Elyx Spritz

Vodka , Modern Classics

Meet your new favorite light, effervescent Spritz.

Elyx Raspberry Mule

Vodka , Modern Classics

Make your Mule even more refreshing by adding a fruity twist.

B&T

Gin , Classics

A proper Gin & Tonic is one of life’s simplest pleasures.

London Spritz

Gin , Modern Classics

Give your next Spritz a British upgrade with this gin-based version.

Watermelon Margarita

Tequila , Modern Classics

A Margarita is always good. With watermelon in it too?

Pink Frozen Margarita

Tequila , Frozen / Blended

What’s better than a Frozen Margarita? A pink Frozen Margarita!

Eye Opener

Irish Whiskey , Modern Classics

For this cocktail, Jameson brand ambassador Killian Lee uses Jameson Caskmates, which is regular Jameson that has been finished in beer casks. The "eye-opening" part of this cocktail comes from the addition of cold-brew coffee. This is tempered by ginger–brown-sugar syrup and finished off with a bit of stout.

This recipe originally appeared as part of Irish Whiskey Is Very Good in Cocktails. Have You Had These 5 Ultimate Examples?

True Blue

Irish Whiskey , Modern Classics

This crowd-pleasing cocktail comes from Harrison Ginsberg at The Dead Rabbit in New York City and uses Tullamore D.E.W. 12-year-old as its whiskey base. Bitters, ginger syrup, sherry, apple brandy and even Guinness are added to the party. All the ingredients are shaken, strained and served with a nutmeg garnish.

This recipe originally appeared as part of Irish Whiskey Is Very Good in Cocktails. Have You Had These 5 Ultimate Examples?

Frangelico Frizzante

Liqueurs , Modern Classics

The Frizzante is a perfect sip for enjoying brunch alfresco. Crafted with wild Tonda Gentile hazelnuts from the Piedmont region of Northern Italy, Frangelico adds the perfect nutty flavor with a hint of sweetness complemented by the lime citrus in the Frizzante cocktail.

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