Cocktail Recipes

ThemesFall
Filter By

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 Vermilion. “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.”

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.

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.”

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.”

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.”

Godfather 101

Scotch Whiskey , Modern Classics

Instead of stocking bottles of amaretto liqueur, Jeremy Allen of MiniBar in Los Angeles makes his own using discarded the tiny bitter kernels encased in discarded cherry pits. He gets the pits from the cherry juicing process when he makes maraschino cherries for cocktails and when he cures cherries to be used as garnishes. That would be an awful lot of waste. He spends all of cherry season making large batches of amaretto to be used in cocktails like this one, a take on the classic Godfather cocktail.

This recipe originally appeared as part of “Are Earth-Friendly Cocktails Possible? These 5 No-Waste Cocktails Might Be the Answer.

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.”

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?

Apple Press

Bourbon / American Whiskey Brandy / Cognac , Modern Classics

Jeremy Allen, the head bartender and general manager at Los Angeles’ MiniBar, incorporates Four Roses bourbon, Laird’s apple brandy, fresh apple juice, apple cider vinegar and Fee Brothers black walnut bitters into this cocktail. Apple cider vinegar has long been considered healthful with a laundry list of potential benefits, including helping control blood sugar, supporting immune function and aiding digestion. The Apple Press “screams fall/ winter fireplace without being a hot drink,” says Allen. “It incorporates apple cider vinegar, which is helpful in preventing the onset of colds and the flu.”

Pumpkin Spiced Latte

Bourbon / American Whiskey Rum , Hot

No matter how much we fight it, as the weather turns cooler, imbibers turn to pumpkin spiced lattes. But instead of heading to the coffee shop for an overly sweet version, use the slow-cooker recipe by bartender Norma Beekman of Lexington, Ky.’s Lockbox at 21c Museum Hotel Lexington, and make your own at home. Since the drink stays hot in the pot, you can serve it morning, noon and night. And for the boozy kick, you can spike it with a variety of spirits, such as dark rum, bourbon or Frangelico—the darker the better.

Comrade

Tequila , Modern Classics

It’s hard to deny that spaghetti squash seems like a head-scratcher of a cocktail ingredient, much like tequila feels a little more sand and surf than sweaters and scarves. But in the Comrade, the woodsy depth of spaghetti squash and innate vegetative notes of tequila sally forth in entirely novel ways, shining a light on their versatility.

Hot Butter(nut) Rum

Rum , Modern Classics

This Toddy recipe from New York bitters powerhouse Amor y Amargo is named for the butternut squash it’s made with. Substituting sugar pumpkin, though, is just a little bit more fun. The twee-looking pumpkin is typically no bigger than eight inches and lends a velvety texture to the cocktail. Plus it’s downright adorable. (Bonus: Pull double duty and roast the seeds.)

Block Party Punch

Bourbon / American Whiskey , Modern Classics

This surprisingly light grog is the crowd-pleasing autumn punch you didn’t even know you were missing. “Squash is amazingly flavorful and adds luscious texture to cocktails,” says Alejandro De La Parra, the bar manager at Teardrop Lounge. “[For this cocktail] we roasted the butternut squash with demerara sugar, mace, clove and allspice.”

Harvest Nog

Modern Classics

This drink doubles as a dessert and cocktail in one. Two different approaches to preparing acorn squash allow the vegetable to flex its muscles in a couple of different directions. For the vegetable-cocktail skittish, though, never fear: Allspice and clove help the drink to retain a more traditional “nog” flavor profile while adding in a welcome dose of crispness.

Butter “Nut” Craig

Rum , Modern Classics

At first glance, rum might seem to be the key element in this butternut squash cocktail, but one sip and you’ll know it’s the orange liqueur that steals the show. The cordial deftly balances the squash’s earthiness with the rum’s spice and the glittery cinnamon-sugar rim.

Autumn Wind

Rum , Modern Classics

For football season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team.
“With 2.5 ounces of liquor, this is the perfect cocktail for an Oakland Raiders fan,” says bartender Martin Delgado of Prizefighter in Emeryville, Calif. “Bold and strong while pleasantly refreshing, that is always my take away from a Raiders tailgate and a Raiders win. And as we are the Raiders, rum was without question the base spirit! Go, Raiders!”

Carciofi Shandy

Modern Classics

Hard to pronounce, easy to love.

Rye Bandit

Bourbon / American Whiskey , Modern Classics

Two types of amaro liven up this classic.

Let’s Pumpkin

Bourbon / American Whiskey , Punches

Because who doesn’t like a boozy jack-o’-lantern?

Bourbon Sweet Tea

Bourbon / American Whiskey , Modern Classics

Spoil yourself with a boozy taste of Southern hospitality.

Lucy Colada

Rum , Modern Classics

Making your own cannabis-infused liquor that’ll give you a buzz in two ways isn’t as hard as you think. And you can use that liquor to make this rum and coconut milk cocktail.

Gentleman Jack Whiskey Sling

Bourbon / American Whiskey , Modern Classics

Whiskey Sling
Classic Drink. Modern Taste.

When a drinker from long ago found his spirit to be a bit lacking in flavor, eggs and sugar were mixed in and the result was the "Flip" cocktail. Another fellow solved the same problem by adding baking spices. Creating the "Toddy." But eventually someone was lucky enough to come across an exceptional whiskey and the subtle, understated "Whiskey Sling" was born. It's a cocktail crafted to highlight a spirit's taste. Like the crisp balanced flavor of Gentleman Jack. Twice mellowed for exceptional smoothness. It's just the whiskey the Sling was made for.

Sparkling Apple Punch

Tequila , Punches

A smoked honey syrup and spicy bitters lend subtle heat to this tequila-based party punch that serves eight to ten people.

Ciderhouse Punch

Vermouth / Aperitif Wine , Punches

Entertaining a crowd? This port-based punch will happily serve a group of 20.

Beelzebub

Bourbon / American Whiskey , Modern Classics

Mezcal lends a note of fire and brimstone to this bittersweet bourbon cocktail.

5 Keys

Bourbon / American Whiskey , Modern Classics

Earthy Cynar and Maraschino liqueur balance each other in this smooth bourbon-based coupe.

Jubilee

Vodka , Modern Classics

This festive vodka creation is cause for celebration thanks to the additions of red wine, spiced pear liqueur and maple syrup.

Psycho Killer

Irish Whiskey , Modern Classics

White cacao and banana liqueur balance the dry, bitter duo of cocoa nibs and Campari in this elegant Irish whiskey cocktail from The Dead Rabbit.

Tea & Sympathy

Cachaça Liqueurs , Hot

Forget the whiskey. This warming Toddy replaces the brown spirit with cachaça laced with chai and spicy ginger liqueur.

Patrinos

Liqueurs , Hot

Give your winter Toddy a Greek vacation by adding Tentura, a Greek liqueur spiced with cinnamon, nutmeg and cloves.

Thistle

Liqueurs , Modern Classics

Cardamaro’s spice and nuttiness are perfect complements to the fresh apple flavor of the Calvados and warming spice of the rye whiskey in this cold weather cocktail.

More Cowbell

Gin , Martinis Modern Classics

Bitter amaro bites through this otherwise “spritzy” drink, made with gin, aperol and silky gum syrup.

Fall to Pieces

Brandy / Cognac Liqueurs Rye Whiskey Vermouth / Aperitif Wine , Modern Classics

The spirit-forward nature of this cocktail makes it perfect for enjoying slowly by the fireside.

Stranger in the Alps

Gin , Modern Classics

This riff on the Negroni features an Italian alpine amaro that adds a minty, pine essence to this fall cocktail.

Hobnail

Scotch , Modern Classics

Smoky Scotch is tempered with a hint of bitter amaro and a slick of spicy ginger syrup in this straightforward glass.

Embarcadero

Rye Whiskey Vermouth / Aperitif Wine , Modern Classics

Meet the trifecta of perfectly balanced, bittersweet flavor: amaro, sweet vermouth and rye.

Type Eh

Canadian Whisky Liqueurs Vermouth / Aperitif Wine , Modern Classics

Canadian whisky teams up with earthy Cynar to create this burly coupe with a hint of smoked salt.

Don Sherry

Canadian Whisky , Modern Classics

Canadian whisky, mezcal and sherry combine to form a smooth, smoky trio in the glass.

RCMPiña

Canadian Whisky , Modern Classics

You’ll find whisky, spice and everything nice inside this tall glass of Canadian whisky, ginger syrup and Chinese bitters.

Spiced Cocoa

Bourbon / American Whiskey , Hot

Spice up your next cup of cocoa with this cayenne-spiked recipe mixed with nutty walnut liqueur and bourbon.

Montgomerie Smoked Cider

Scotch , Modern Classics

The formula for a perfectly balanced glass of fall flavor? Smoky Scotch, sweet cider and tart lemon juice.

Trilby

Gin , Modern Classics

A unique sherry cask–mellowed gin adds depth and richness to this three-ingredient stunner.

Smoke House

Gin , Modern Classics

Lapsang tea lends its signature smokiness to this cocktail through an infused gin, which is balanced with bittersweet Cynar and Chartreuse.

Pumpkin Pie Brew

Beer , Modern Classics

Pumpkin fans will love this easy blend of pumpkin beer and freshly-brewed black tea laced with chai spices, coconut and pineapple.

1 2 3 4