Cocktail Recipes

Ways to ServeNeat/Up
Filter By

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.

Partner Content

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.

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.”

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.”

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 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.

Bacardí Maestro Collins

Rum , Modern Classics

Rich and refreshing, Bacardí Gran Reserva Maestro de Ron elevates the classic Tom Collins cocktail.

Bacardí Daiquiri

Rum , Modern Classics Tiki / Tropical

The best Daiquiris aren’t made in machines and garnished with mini umbrellas. This elegant take on the tropical classic combines freshly squeezed lime juice, real sugar and world-class rum.

Bacardí Eggnog

Rum , Classics

Who says rum is a summertime spirit? Try this Eggnog recipe, and you’ll be enjoying premium rum throughout the holidays.

Bacardí Piña Colada

Rum , Classics Tiki / Tropical

The original Cuban Piña Colada is a mellow cocktail that is best made with fresh coconut water and pineapple, to remain true to its heritage, which goes all the way back to 1922.

Bacardí El Presidente #1

Rum , Modern Classics

Named after Cuban president Gerardo Machado, the El Presidente #1 is a drier version of the original and described as “the aristocrat of cocktails.” It was created by American bartender Eddie Woelke at Jockey Club.

Speyside Smash

Scotch , Modern Classics

This cocktail takes single malt for a slightly tropical spin. And yes, it’s as delicious as it looks.

Paddington

Absinthe Rum , Modern Classics

Named for the marmalade-loving bear, this drink gets a jolt of fruit flavor from orange preserves.

Tequila Corpse Reviver

Tequila , Modern Classics

Sweet and citrusy, this innovative take on the classic Corpse Reviver could most certainly wake the dead.

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.”

Tequila Martini

Tequila , Modern Classics

Okay, okay: It’s not technically a Martini if it’s made with tequila. But this kicky version of the classic is well worth going against the grain for.

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.”

Raisin’ Cane

Liqueurs , Modern Classics

The bar team at Downstairs at The Esquire Tavern in San Antonio has long praised pineau and always has a bottle on the backbar. Recently, a customer asked bar manager Myles Worrell to make a cocktail with it after tasting it on its own. The result was an on-the-fly concoction.

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.

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.

Alpine Hippie Juice

Liqueurs , Modern Classics

More of a chef's table Rickey than a backyard Rickey, the Alpine Hippie Juice is “hyperconcentrated, super tart and and dry,” says creator Jeremy Allen, of Los Angeles’ MiniBar. The Zirbenz Stone Pine Liqueur of the Alps does the work of juniper berries in gin. “It’s a new yet familiar flavor in a clean and simple drink,” says Allen.

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.

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.”

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.

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.”

Scarlet Spritz

Liqueurs , Modern Classics

What’s the one downside to enjoying a Spritz? Getting to the end of it, of course. Head bartender Brandon Lockman, the head bartender at Red Star Tavern in Portland, Ore., meets that challenge with this Spritz version filled with fresh, seasonal flavors. He infuses Aperol with strawberries and stirs it with Lillet Blanc apéritif and rhubarb bitters, served in an absinthe-rinsed Nick & Nora glass and topped with sparkling wine. It comes alongside a tiny carafe nestled in ice, to refill your glass as it’s depleted.

This recipe originally appeared as part of “9 Spritzes to Take You Through the End of Summer.”

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.”

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."

Room Temperature Martini No. 3

Gin , Classics

At Cure in New Orleans, co-owner Neal Bodenheimer believes Arctic temperatures aren’t the right way to approach such a nuanced drink. Instead, he thinks the Martini should be served only slightly chilled and—gasp!—closer to room temperature.This recipe originally appeared as part of Are Martinis Better at Room Temperature?

Room Temperature Martini No. 2

Gin , Classics

At Cure in New Orleans, co-owner Neal Bodenheimer believes Arctic temperatures aren’t the right way to approach such a nuanced drink. Instead, he thinks the Martini should be served only slightly chilled and—gasp!—closer to room temperature.This recipe originally appeared as part of Are Martinis Better at Room Temperature?

1 2 3 17