| 20th Century | ||
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| The 20th century is a cocktail created in 1937 by a British bartender named C.A. Tuck, and named in honor of the celebrated 20th Century Limited train which ran between New York City and Chicago from 1902 until 1967. The recipe was first published in 1937 in the Café Royal Cocktail Book by William J Tarling, President of the United Kingdom Bartenders' Guild and head bartender at the Café Royal. | ||
| A Little Thyme Off | ||
| The A Little Thyme Off cocktail is a refreshing and herbaceous drink that uses a thyme-infused simple syrup as its key ingredient. The syrup adds a subtle, savory flavor to the cocktail, which is then balanced by the tartness of lemon juice and the effervescence of ginger beer. | ||
| Alamagoozlum | ||
| The Alamagoozlum is a vintage cocktail attributed to J.P. Morgan. It's a complex drink with a unique flavor profile, combining a variety of spirits and liqueurs. |
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| Alberto | ||
| First published in William James "Billy" Tarling's 1937 Café Royal Bar Book where the invention of this cocktail is credited to A. J. Smith. | ||
| Alexander | ||
| Angel Face | ||
| Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book which stipulates "Shake well and strain into cocktail glass," rather than to stir as modern convention dictates. | ||
| The Apeman (Aka Happy Holidape) | ||
| This is an Anders original cocktail. | ||
| Applejack Rabbit | ||
| The Apple Jack Rabbit appears in Harry Craddock's 1930 The Savoy Cocktail Book and in David A. Embury's 1948 The Fine Art of Mixing Drinks where he tells us "This drink is also sometimes, for no reason at all, called the Applejack Dynamite. The same cocktail made with a gin base plus a dash of Angostura is called the Old Vermont." | ||
| Army & Navy | ||
| This cocktail first appears in David A. Embury's 1948 The Fine Art of Mixing Drinks so establishing a 'made before' date. Little else is known but based upon its name, folk suggest it originated at The Army and Navy Club in Washington, D.C.. The club's lounge is also said to be "where the famous Daiquiri cocktail was introduced to the United States." | ||
| Artillery | ||
| The Artillery cocktail is a classic gin-based cocktail that offers a unique twist on the traditional Martini. It's known for its balanced blend of sweet and savory flavors, with a subtle herbaceousness from the gin. | ||
| Autumn Rose | ||
| This cocktails is an Anders original. | ||
| Aviation | ||
| The aviation was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. The first published recipe appeared in Ensslin's 1916 Recipes for Mixed Drinks. Ensslin's recipe called for two thirds El Bart gin, one third lemon juice, 2 dashes maraschino liqueur, and 2 dashes crème de violette. |
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| Bali Bali | ||
| The Bali Bali is a classic tiki cocktail that packs a punch with its blend of rums, liqueurs, and fruit juices. | ||
| Bee's Knees, Smoked | ||
| This version is a twist on the classic Prohibition era Bee's Knees cocktail. | ||
| Bijou | ||
| The bijou is a mixed alcoholic drink composed of gin, vermouth, and chartreuse. This cocktail was invented by Harry Johnson, "the father of professional bartending", who called it bijou because it combined the colors of three jewels, gin for diamond, vermouth for ruby, and chartreuse for emerald. An original-style bijou is made stirred with ice as Johnson's 1900 New and Improved Bartender Manual states "mix well with a spoon and serve." This recipe is also one of the oldest in the manual, dating back to the 1890s. |
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| Blackbeard’s Ghost | ||
| This is an Anders original cocktail. | ||
| Blueberries For Sal | ||
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| Blueberry Thyme Smash | ||
| This cocktail is a simple concoction of gin, lemon, blueberries, and thyme. | ||
| Boulevardier | ||
| Swap the gin for whiskey in a Negroni, and you get the delicious Boulevardier cocktail. Grab some Campari and sweet vermouth, and start mixing. | ||
| Bramble | ||
| The Bramble is a gin-kissed beauty of a cocktail. It features fresh lemon juice and blackberry liqueur. | ||
| Brambubble | ||
| The Brambubble is a refreshing and vibrant cocktail that's perfect for summer. It's made with blackberry brandy, lemon juice, and ginger ale, and it's garnished with a blackberry and a lemon wheel. | ||
| Brandy Slush | ||
| The Wisconsin Brandy Slush is a midwest classic featuring an icy mix of fruit juice, tea, and brandy. This boozy punch is perfect to serve at your next party. For a wintery twist, substitute the juice concentrates with cranberry and lime. Top with spicy ginger ale. Garnish with a sprig of rosemary. |
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| Brown Derby | ||
| The Brown Derby cocktail, a classic bourbon, grapefruit, and honey drink, was named for the famous Los Angeles diner. It manages at once to be sweet, sour, and entirely delicious. | ||
| Chartreuse Swizzle | ||
| The Chartreuse Swizzle is a refreshing and unique cocktail that blends the herbal sweetness of Chartreuse with the tropical flavors of pineapple and lime. | ||
| Chilcano | ||
| This is the second most popular way to drink pisco in Peru, after a sour. If you don’t have ginger syrup, cordial or wine to hand, you can always swap the soda for ginger ale, though if you’ve got a sweet tooth, you may also want to add a drop of sugar syrup, too. | ||
| Christmas Martini | ||
| The Christmas Martini is a festive twist on the classic cocktail, incorporating flavors reminiscent of the holiday season. | ||
| Cloister | ||
| Adapted from a recipe in Thomas Mario's 1971 Playboy's Bar Guide: |
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| Cloud Sour | ||
| This is a simplified version of a drink we serve at Seed Library, and its freshness makes it a lovely way to welcome the long-overdue arrival of spring. Shio koji is a funky, umami-rich Japanese ingredient made from fermented rice, and is more commonly used in marinades and for seasoning, much as miso and soy sauce are – look for it in specialist food stores and online. | ||
| Clover Club | ||
| This pre-Prohibition classic is one of Philadelphia’s contributions to the cocktail world. It is a classic cocktail known for its sweet and tart flavor profile and its silky, frothy texture. It's a member of the sour family, but leans more towards sweetness than tartness. The pale pink liquid, delicate white foam head, and raspberry garnish make it visually appealing. | ||
| Cocktail Categories | ||
| The world of cocktails comprises numerous different cocktail families, each family having its own surname, distinctive traits, genetics and history. Some of these cocktail families are forgotten and facing extinction while others, such as the Daiquiri, Sour and Colada dynasties, are better known now than when they were first conceived. Follows the 36 families which populate the world of cocktails. While not advocating that every cocktail should be pigeonholed under one of the following headings – history/rules should not be allowed to stifle creativity – these cocktail family names do give an indication to the drinker the style of cocktail they are ordering. Consequently, if a cocktail carries one of the following family names, then its ingredients, serving vessel and style should reflect the traits suggested by that name. |
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| Coffee Negroni | ||
| A coffee Negroni is a modern, bittersweet, gin-forward cocktail that's made with coffee liqueur, gin, Campari, and sweet vermouth. | ||
| Corpse Reviver #2 | ||
| The Corpse Reviver No. 2 is a pre-Prohibition cocktail that was originally consumed in the morning, but tastes delicious any time of the day. | ||
| Corpse Reviver #2a | ||
| The Corpse Reviver No. 2a is a riff on the Corpse Reviver No. 2 cocktail that was originally consumed in the morning, but tastes delicious any time of the day. | ||
| Corpse Reviver #Blue | ||
| The Corpse Reviver No. Blue is a modern riff on the Corpse Reviver No. 2 cocktail that was originally consumed in the morning, but tastes delicious any time of the day. | ||
| Godfrey’s Corpse Reviver | ||
| This recipe comes from the Cafe Royal Cocktail Book. | ||
| The Costume Party | ||
| This is an Anders original cocktail. | ||
| Daiquri | ||
| Its origins trace back to the late 19th century in Cuba, where it gained popularity among American miners working in the Santiago de Cuba region. The Daiquiri's enduring appeal lies in its balance of sweet, sour, and tart flavors. | ||
| Dark 'n Stormy | ||
| The Dark and Stormy is a classic rum drink with close ties to a Bermuda-based distillery that dates to 1806. | ||
| Death in the Afternoon | ||
| Champion drinker Ernest Hemingway invented the Death in the Afternoon cocktail. It’s a potent pairing of absinthe and Champagne. | ||
| The Delmonico Special | ||
| This one dates back to the 1800s at Delmonico’s Restaurant in New York City. Delmonico’s rich history dates back 200 years. It’s considered to be the first fine dining restaurant in the US, and gave us dishes like Eggs Benedict, Baked Alaska, Wedge Salad, and Delmonico Stake. It also gave us this classic gin-based cocktail that’s balanced with cognac and vermouth. Give this recipe a try if you enjoy a Martinez or a Wet Martini. | ||
| Dirty Martini | ||
| Cocktail historian David Wondrich has traced the origins of the Dirty Martini back to 1901 and a bartender called John E. O'Connor, who served a Dry Martini with muddled olives at New York's Waldorf Astoria. The first written reference to brine being added to a Martini-style cocktail appears in G.H. Steele's 1930 My New Cocktail Book. |
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| Doctor Funk | ||
| Created by Don Beach in the early 1950s at his The Don The Beachcomber restaurant in Palm Springs, this drink is named after Doctor Bernard Funk who was Robert Louis Stevenson's physician in Samoa. The good doctor is said to have concocted and prescribed an absinthe laced limeade so inspiring this cocktail. | ||
| Eastside | ||
| The Eastside is a gin-based drink made with fresh cucumber and mint, lime juice, and simple syrup, created by George Delgado in 2004 in New York City. | ||
| El Diablo | ||
| The El Diablo cocktail first appeared in 1946 in a Trader Vic’s recipe book. It features tequila, crème de cassis, lime and ginger beer. | ||
| El Presidente | ||
| The classic El Presidente cocktail was born in Cuba and combines white rum, dry vermouth, orange curaçao and grenadine. Hail to the chief. | ||
| Embassy | ||
| The Embassy Cocktail is a classic cocktail from the 1930s, originating from Hollywood's Embassy Club. It's a well-balanced and flavorful drink that combines brandy, rum, Cointreau, lime juice, and bitters. | ||
| Enzoni | ||
| The Enzoni cocktail is a refreshing twist on the classic Negroni, created by Vincenzo Errico in 2003. It combines the bitterness of Campari with the sweetness of green grapes and the botanical depth of gin. | ||
| Espresso Martini | ||
| The Espresso Martini is more than 40 years old, and remains one of the most popular cocktails in existence today. Discover why this simple combination of vodka, espresso, and coffee liqueur still works. | ||
| Falernum | ||
| Falernum is a versatile and flavorful syrup with a rich history in Caribbean and tiki cocktails. It typically contains a blend of lime, ginger, almond, and cloves, creating a complex and balanced flavor profile. | ||
| Fancy Cocktail No.1 | ||
| The Fancy Cocktail No. 1 is an Anders Erickson original, equal parts recipe pairing the citrus/floral notes in Italicus Rosolio di Bergamotto with a reposado tequila and a dry sherry. Each component supports the next, elevating this cocktail in perfect balance. It's an elegant, spirit forward sipper. | ||
| The Flip | ||
Flips originally comprised rum or brandy, beer and molasses or sugar, mixed together then heated with a red-hot poker which caramelised the drink and made it bubble and froth. Over time, a tin or copper vessel known as an ale-warmer replaced the poker. Helped by sailors, the Flip crossed the Atlantic where President George Washington became a notable Flip drinker. Here is one of the first complete recipes for a flip from The Cooks Oracle:To make a quart of Flip: Put the Ale on the fire to warm, beat up three or four Eggs with four ounces of moist Sugar, a teaspoon full of grated Nutmeg or Ginger, and a quartern of good old Rum or Brandy. |
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| Fog Cutter | ||
| The Fog Cutter is a vintage tiki cocktail frequently attributed to being invented by Victor Bergeron. It's a complex blend of spirits, citrus juices, and orgeat syrup, creating a refreshing and invigorating drink. | ||
| Forced Retirement | ||
| The Forced Retirement cocktail is a concoction created by Anders Erickson, a Chicago-based bartender and YouTuber. It's a rather unique drink that incorporates the infamous Malört, a Chicago spirit known for its intense, bitter flavor. | ||
| Ford | ||
| The Ford cocktail is a classic gin-based cocktail that dates back to the late 19th century. It is a Martini-style cocktail sweetened by both the use of old tom gin and Bénédictine D.O.M. liqueur. | ||
| French 75 | ||
| The French 75 is a sparkling cocktail that’s maintained its popularity for nearly a century. An effervescent twist on the Gin Sour, its simple to make and perfect to drink anytime. | ||
| French Pearl | ||
| The French Pearl was created by Audrey Saunders in 2006 for the Pegu Club in New York City. This drink was created as a tribute to the Beaux-Arts Neoclassical architectural movement of the late 1800's in France. In this era it was very common and quite fashionable to sip Pastis (Anise Liqueur without the Wormwood) and the cocktail takes it's name from the visual opacity of the drink. This effect is referred to as "Louching" which occurs naturally when any anise liqueur meets water. This brings me to a small note on my execution of this cocktail: I took some liberties in it's creation, firstly the original calls for .25oz (7.5ml) Pernod Pastis ( This is the original White label Pernod) I used the Pernod Absinthe Superior which is now available after the 2007 repeal of the dumb law banning Absinthe in the US. I used an atomizer to wash the glass with Absinthe as it is much more aromatic and you get a better more even note of Anise. | ||
| Frozoni | ||
| The Frozoni is a frozen variation of the Enzoni cocktail, a modern classic that combines muddled grapes with Campari, gin, lemon juice, and simple syrup. The Frozoni adds frozen grapes and Prosecco or other sparkling wine to the mix, creating a refreshing and bubbly slushy drink. | ||
| Gimlet | ||
| Although the Gin Gimlet was published in Harry Craddock's The Savoy Cocktail Book from which it gained noteriety, the drink actually traces it's history back further to the British Royal Navy who were using lime juice to ward off scurvy. The Gimlet was purportedly invented by Rear Admiral Sir Thomas Desmond Gimlette who mixed the concoction to make the lime rations more palatable for his crew. Acting as doctor for the superior officers, mixed the lime with sugar and gin to mask the bitter taste. Unlike their superior officers, the regular naval sailor was given rum rations which they would also mix with sugar and lime, which came to be known as "grog". That mixture finds it's origins in the english trading vessels of 14th century England and gave birth to another famous cocktail which we will revisit in another episode. | ||
| Gin Daisy | ||
| The Daisy cocktail has undergone a lot of tweaking over the years. The essential DNA of the Daisy involves adding a little soda water to a Sour (spirit, citrus, sweetener). Beyond that, though, you can take some liberties. Jerry Thomas called for shaved ice; Savoy, for cracked. Any number of base spirits have been used as a foundation, and depending on which source you read, the finished drink should be poured into a cocktail glass, pewter mug, Julep cup, large goblet or glass highball. Earlier recipes include orange cordial, but by the early 20th century, grenadine had become the traditional sweetening agent. All versions, however, agree that a Daisy should be cold, refreshing and garnished with seasonal fruit. The following recipes are representative of then older and more modern versions. | ||
| Gin Old Fashioned | ||
The first known definition of the word "cock-tail" was published 13th May 1806 in The Balance and Columbian Repository, an upstate New York newspaper, in response to a reader enquiring what was meant by the word in an article.
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| Gin Rickey | ||
| The Gin Rickey is one of the few classic cocktails that doesn’t have an origin muddled by history or shrouded in rumors and innuendo. The invention of this refreshing highball is refreshingly clear: It was named after Joe Rickey, a Democratic lobbyist living in Washington, D.C., during the late 19th century. |
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| Ginger Syrup | ||
| Take your cocktail to the next level with homemade ginger simple syrup. All it takes is ginger and sugar. | ||
| The Godfather | ||
| As with many cocktails, the origin of the Godfather's name is uncertain. The amaretto brand Disaronno claims the drink was the favorite cocktail of American actor Marlon Brando, known for playing the titular character in the popular American film adaptation of Mario Puzo's The Godfather, which prominently features the Italian mob. This may be an allusion to the cocktail's prominent use of amaretto, an Italian liqueur. This drink was also a favorite of the Rat Pack. | ||
| Greta Garbo #1 | ||
| The origins of this cocktail are unknown but it is named after the Swedish film actress and Hollywood star. Born Greta Lovisa Gustafsson on the 18th September 1905, Greta Garbo received three Academy Award nominations for Best Actress and an honorary one in 1954. She was ranked the fifth greatest female star of all time by the American Film Institute in 1999, behind Katharine Hepburn, Bette Davis, Audrey Hepburn, and Ingrid Bergman. |
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| Greta Garbo #2 | ||
| The origins of this cocktail are unknown but it is named after the Swedish film actress and Hollywood star. Born Greta Lovisa Gustafsson on the 18th September 1905, Greta Garbo received three Academy Award nominations for Best Actress and an honorary one in 1954. She was ranked the fifth greatest female star of all time by the American Film Institute in 1999, behind Katharine Hepburn, Bette Davis, Audrey Hepburn, and Ingrid Bergman. |
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| Harvest Moon Punch (1/2 batch) | ||
| An original of Anders Erickson, based on a classic punch build. Black tea adds volume, and cuts down on the alcohol content. | ||
| Haunted House | ||
| The Haunted House cocktail is a spooky and delicious drink that's perfect for Halloween or any other spooky occasion. It's made with bourbon, apple cider, lemon juice, and a variety of spices, including cinnamon, nutmeg, and cloves. The drink is garnished with a cinnamon stick and a lemon wheel, making it both festive and festive. | ||
| Hibiscus Syrup | ||
| Original recipe by Shannon Mustipher, made from dried hibiscus flowers, which are steeped in a simple sugar syrup to create a vibrant red liquid. | ||
| Hugo Spritz | ||
| The Hugo Spritz is a refreshing and easy-to-make cocktail that originated in South Tyrol, Italy. It's a light and floral drink, perfect for sipping on a warm day. | ||
| Improved Whiskey Cocktail | ||
| The Whiskey Cocktail, along with this Improved version appeared in Jerry Thomas's 1876 The Bar-tender's Guide. The book also includes "Improved" versions of the Brandy Cocktail, and Gin Cocktail which are all what we today call Old Fashioned cocktails. In the words of Jerry Thomas, they have been "improved by moistening the edge of the cocktail glass with a piece of lemon." Such "improved" American cocktails from the period are also distinguished by using European ingredients, particularly maraschino liqueur and/or absinthe. | ||
| Jabberwocky | ||
| This marriage of dry sherry, gin and Lillet from the Savoy Cocktail book is a most refined and nuanced sipper. | ||
| The Japanese Cocktail | ||
| Adapted from a recipe first published in Jerry "The Professor" Thomas' 1862 Bartender's Guide. This is one of the few cocktails in the book which is believed to be his own creation. | ||
| Jasmine | ||
| This drink was created by legendary barman Paul Harrington at the Townhouse in Emeryville, CA in 1990. It’s named after his friend Matt Jasmin who was sitting at the bar with Harrington one day and asked him to “Make me something you’ve never made before.” The inspiration for this drink was the Pegu Club, a cocktail Harrington was a bit obsessed with. The drink gained more notoriety when Harrington included it in his book “Cocktails” which is now out of print and goes for about 75 bucks on eBay if you’re thinking about getting a copy. When Harrington handed Jasmin the cocktail Jasmin took a sip and said: "Congratulations, you just invented Grapefruit Juice." Many years later Harrington would realize that he had been spelling the last name of his friend all wrong. |
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| Jasper's Mix (1/2 batch) | ||
| Jasper's Mix is a rum-based cocktail mix that is popular in Jamaica. It is a simple syrup made with lime juice, sugar, Angostura Aromatic Bitters, and nutmeg. It is typically used to make rum punches, but it can also be used to make other cocktails. |
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| Jasper’s Rum Punch | ||
| Jasper’s Rum Punch is a classic drink that requires a little prep, but is well worth the effort! Jasper LeFranc was a respected bartender who created a secret mix that he used in all his original drinks. Thankfully, he eventually gave up the secret. It’s a blend of four ingredients that are easy to source. The result’s a sweet, sour, and spicy combo that adds big flavor to this punch. Just add rum! Cheers! | ||
| Juliet & Romeo | ||
| The Juliet & Romeo cocktail is a refreshing and complex drink that blends gin, cucumber, mint, lime juice, simple syrup, rose water, and bitters. | ||
| La Louisiane | ||
| The La Louisiane is a classic New Orleans cocktail with a rich history dating back to the 19th century. It is a rye-based Sweet Manhattan made even sweeter with herbal Bénédictine liqueur and bittered with Peychaud's and absinthe. | ||
| Last Word | ||
| The Last Word is a gin-based cocktail originating at the Detroit Athletic Club in the 1910s, shortly before the start of Prohibition. | ||
| Long Island Iced Tea | ||
| The Long Island Iced Tea is as boozy as cocktails get, with a guaranteed hangover. But with four liquors, one liqueur, lemon and cola, it somehow works. | ||
| Lucien Gaudin | ||
| The Lucien Gaudin is a classic gin cocktail named after the French Olympic fencer. It has the bitterness of Campari with gin, a nod to the Negroni, but with dry vermouth rather than sweet vermouth. | ||
| Man Overboard | ||
| The nick & nora glass is named after Nick and Nora Charles in the classic 1934 movie The Thin Man, based on Dashiell Hammett’s book of the same name. Thanks to Nora’s sizable inheritance, the couple lead a life of leisure and spend most of their time at least slightly sozzled, so I like to imagine they’d be rather partial to this concoction. It’s an ode to an old classic called a man o’ war, adapted to add the spiciness of rye while dialling down the booziness a bit. Serve as an aperitif or the first cocktail of many on a night out. | ||
| Grapefruit Ginger Margarita | ||
| The margarita ginger cocktail is a refreshing and flavorful twist on the classic margarita. It combines the bold flavors of ginger with the zesty lime juice and tequila, creating a unique and exciting drink. | ||
| Hibiscus Margarita | ||
| The margarita hibiscus cocktail is a refreshing and vibrant drink that combines the classic margarita with the floral notes of hibiscus. It typically includes tequila, orange liqueur, lime juice, and a homemade hibiscus syrup. The syrup adds a beautiful pink hue and a slightly sweet and tangy flavor to the drink. | ||
| Martinez | ||
| Composed of gin, sweet vermouth, maraschino liqueur and bitters, the classic Martinez cocktail dates back to the late 1800s. | ||
| Martini | ||
| The Martini is a classic cocktail known for its elegance and simplicity. It is typically made with gin and vermouth, although vodka is a popular alternative. The drink is stirred with ice and strained into a cocktail glass, often garnished with an olive or a lemon twist. |
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| Mary Pickford | ||
| The Mary Pickford is a classic cocktail named after the famous silent film actress. It is a Prohibition-era cocktail that's made with: white rum, fresh pineapple juice, grenadine, and maraschino liqueur. | ||
| Millionaire Cocktail #1 | ||
| Recipe adapted from Harry Craddock's 1930 The Savoy Cocktail Book. Craddock also lists a "Millionaire Cocktail (No.2)" as follows: | ||
| Millionaire Royal | ||
| In his 1948 The Fine Art of Mixing Drinks, David Embury's says "At some bars a drink served under the name of "Millionaire" which consists of lime juice, slow gin, and Apricot Liqueur, with a few dashes of Jamaica rum. Since the sloe gin, which is a liqueur, predominates in this drink, I do not regard it as a true cocktail." Embury is more complimentary of what he calls a "Millionaire Royal", proclaiming it to be "a very satisfactory drink." | ||
| The Monkey Gland | ||
| Created in the late 1920s by Harry MacElhone at his Harry's New York Bar in Paris, France. The Monkey Gland takes its name from the work of Dr Serge Voronoff who, convinced that testosterone was vital to a long and healthy life, transplanted monkey testicles onto elderly Frenchmen. The "Monkey's Gland Cocktail" first appears in MacElhone's 1922 Harry's ABC of Mixing Cocktails. In his 1923 edition, he specifies the recipe as "1 dash Absinthe, 1 teaspoonful of Grenadine, ½ Orange Juice, ½ Gordon Gin. Shake well, and strain into a cocktail glass. (Invented by the Author and deriving its name from Voronoff's experiments in rejuvenation.)." |
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| Morning Glory Fizz | ||
| This classic, sour and aromatic cocktail is traditionally considered a morning after a pick-me-up. Want to make the perfect Gin Fizz? It's all in the shake. | ||
| Moscow Mule | ||
| The Moscow Mule, whose roots actually trace to Los Angeles in the mid-20th century, is a classic vodka drink with the bite of ginger beer. | ||
| The Murderer’s Cocktail | ||
| This is an Anders original cocktail. | ||
| Negroni | ||
| Composed of gin, sweet vermouth and Campari, the Negroni is the classic three-ingredient cocktail you should absolutely master. | ||
| Neptune's Wrath | ||
| Adapted from a recipe created circa 2007 by Toby Maloney at The Violet Hour in Chicago. The foaming surface, green hue of the absinthe and flaming Chartreuse represents Neptune expressing his fury with a dangerously rough sea. | ||
| Old Fashioned | ||
| The Old Fashioned is arguably the most well-known whiskey cocktail in the world. Essentially just a slug of bourbon that’s been lightly sweetened with sugar and modified with a couple dashes of bitters, it’s dead simple to make, but within this basic template is a world of opinions and flavor. |
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| Painkiller (Inspired) | ||
| The Painkiller is a rich and fruity tropical drink that is a specialty of the British Virgin Islands. A relative of the Piña Colada, there are a few key differences you need to know in order to make this drink right. | ||
| Pegu Club | ||
| The Pegu Club cocktail is a classic gin-based drink with a touch of tropical flair. It was originally created at the Pegu Club in Burma and has since become a popular cocktail around the world. | ||
| Pendennis Club Cocktail | ||
| The Pendennis Club cocktail is a classic gin sour that originated at the Pendennis Club in Louisville, Kentucky. It's a tart and tangy drink with a unique flavor profile thanks to the addition of Apricot Liqueur and Peychaud's bitters. | ||
| Penicillin | ||
| The Penicillin cocktail is a scotch-based drink from New York bartender Sam Ross. The modern classic perfectly mixes smoke, ginger, and lemon. | ||
| Pimm's Cup | ||
| The Pimm’s Cup is a classic cocktail featuring Pimm’s No. 1, a gin-based liqueur. Mix it with lemon and ginger ale for ultimate refreshment. | ||
| Pink Gin | ||
| Pink gin is widely thought to have been created by members of the Royal Navy. Plymouth gin is a 'sweet' gin, as opposed to London gin which is 'dry', and was added to Angostura Aromatic Bitters to make the consumption of Angostura Aromatic Bitters more enjoyable as they were used as a treatment for sea sickness in 1824 by Dr. Johann Gottlieb Benjamin Siegert. | ||
| The Pink Lady | ||
| Discover your new favorite cocktail recipe or learn how to make a classic drink—like the Old Fashioned, mojito, or White Russian—right at home. | ||
| Quarter Century | ||
| This is an Anders Erickson original cocktail created for New Year's Day, 2025. | ||
| Queen's Park Swizzle | ||
| The Queen's Park Swizzle is a classic rum cocktail that originated in Trinidad. | ||
| Revolver | ||
| A San Francisco original, and an exceptional coffee-laced riff on the Manhattan. | ||
| Rolls Royce | ||
| The Rolls Royce cocktail is a sophisticated and elegant drink, fitting for its luxurious namesake. It's a variation of the Martini, with the addition of sweet vermouth and Benedictine, which add complexity and depth to the classic gin and dry vermouth base. | ||
| Rum Buck | ||
| A buck is a cocktail that is made with ginger ale or ginger beer, citrus juice, and any of a number of base liquors. Buck cocktails are sometimes called mules. | ||
| Sage Hen | ||
| The Sage Hen is a modern cocktail that showcases the unique flavors of sage and honey. | ||
| Satan's Whiskers | ||
| The Satan's Whiskers cocktail is a classic Prohibition-era drink with a devilishly delicious flavor profile. | ||
| Saturn | ||
| California bartender J. “Popo” Galsini introduced the Saturn to the world in 1967 when he won the International Bartender’s Association World Championship with it. Originally he titled his gin creation the X-15 after an American rocket plane, but shortly after doing so one of those planes crashed, killing its pilot. Reportedly, Galsini changed the name of the drink to the Saturn for the competition, in honor of the Saturn rocket that propelled the first Apollo rocket flight into space, months after the fateful X-15 crash. | ||
| Sazerac | ||
| The Sazerac is a local variation of a cognac or whiskey cocktail originally from New Orleans, named for the Sazerac de Forge et Fils brand of cognac brandy. | ||
| Seasonal Affective Disorder (S.A.D.) | ||
| This is an Anders original cocktail. | ||
| Shanghai Gin | ||
| The Shanghai Gin was first created at a Vietnamese restaurant in San Francisco called The Slanted Door. A yet-to-be-named bartender found the recipe for a drink called "Shanghai Gin Fizz" in some old bar manual (nobody knows what book it was). Apparently the book was not that interesting but this one cocktail piqued his interest and he set about reconstructing it. | ||
| Shoddy Toddy | ||
| This is an Anders original cocktail. | ||
| Singapore Sling | ||
| The Singapore sling is a gin-based sling cocktail from Singapore. This long drink was reputed to have been developed in 1915 by Ngiam Tong Boon, a bartender at the Long Bar in Raffles Hotel, Singapore. | ||
| Sloe Gin Fizz | ||
| The Sloe Gin Fizz cocktail is a classic for a reason. See how the tartness of sloe berries influence this tasty drink. | ||
| Sloe Gin Martinez | ||
| The Sloe Gin Martinez is a brilliant reconstruction of the Classic Martinez. It was created by London Barman, Oskar Kinberg while he ran his own speakeasy style bar Oskar's Bar in the basement of the, now defunct, Michelin Star restaurant Dabbous. | ||
| Sloe Gin Sour | ||
| The Slow Gin Sour blends the sweet and tart flavors of sloe gin with the classic sour template. | ||
| Spring Forward | ||
| The Spring Forward cocktail is a light and refreshing drink that's perfect for the warmer months. | ||
| Suffering Bastard | ||
| The Suffering Bastard cocktail uses both bourbon and gin. Born in Cairo at the Shepheard's Hotel, it was originally concocted as a hangover cure for troops fighting in North Africa. | ||
| Sweet Virginia | ||
| A fruity Sweet Manhattan that's perfect when you fancy some late-night spirited fruitiness. Eponymously named after the Rolling Stone's song, this is a riff on the classic Eastern Sin. | ||
| Taquila Sunrise | ||
| The Tequila Sunrise was created in the early 1970s by Bobby Lozoff and Billy Rice at the Trident bar in Sausalito, California. The cocktail achieved notoriety after a member of the Rolling Stones tasted it at a party to kick off the 1972 tour. The band began ordering it at stops across the country and even dubbed the tour “the cocaine and Tequila Sunrise tour,” which helped to propel the drink’s popularity. | ||
| Three Shades of Green | ||
| This is an original cocktail from a Upper Westside restaurant, the Consulate. | ||
| Tom Collins | ||
| The classic Tom Collins is a straightforward and refreshing cocktail that combines gin with lemon juice, sugar and club soda. | ||
| Toronto Cocktail | ||
| The Mezcal Negroni is a smoky take on the classic Italian aperitivo. To make it, swap mezcal for gin, and stir with Campari and sweet vermouth. | ||
| Trader Vic's Grog | ||
| Trader Vic's Grog is a tiki cocktail that originated from the Navy Grog, a rum drink created by Donn Beach. Trader Vic Bergeron, the founder of the Trader Vic's chain, reimagined the Navy Grog. | ||
| Vesper | ||
| The gin-and-vodka-based Vesper cocktail made its debut in “Casino Royale.” If it’s good enough for James Bond, it’s probably good enough for you, too. | ||
| Whiskey Daisy #3 | ||
| A "Whiskey Daisy No. 3" is a variation of the classic "Daisy" cocktail, which is believed to have originated in the late 1800s, with the earliest known version being a "Brandy Daisy" mentioned in Jerry Thomas's bartending guide; the "Whiskey Daisy" is simply a variation where whiskey is used as the base spirit instead of brandy, and "No. 3" likely refers to a specific recipe variation with slightly different proportions of ingredients within the Daisy family. | ||
| The White Lady | ||
| The White Lady cocktail was created by bartender Harry MacElhone and pairs gin with orange liqueur, lemon juice and egg white. | ||
| White Negroni | ||
| The White Negroni Cocktail is a Negroni riff featuring gin, Suze and Lillet Blanc. It’s light, bittersweet and floral. | ||
| White Stallion | ||
| This bubbly ice cream drink was inspired by two classics found in the Savoy Cocktail Book - the White Cargo and the Silver Stallion. | ||
| The Widow's Kiss | ||
| A simple, and very potent, classic cocktail with apple brandy, yellow Chartreuse and Benedictine. | ||
Cocktail Recipes