| Adonis | ||
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| The Adonis is a sherry and vermouth-based cocktail, with equal parts of both. The cocktail was created in honor of the 1884 musical Adonis after the show reached the milestone of more than 500 shows on Broadway. The Adonis has been described as being a lower alcohol, easier drinking cocktail. | ||
| 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. | ||
| 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. | ||
| Aperol Spritz | ||
| The Aperol Spritz is one of the most popular aperitif cocktails in Italy and with just Aperol, prosecco and club soda, it’s as easy to make as it is to drink. | ||
| 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." | ||
| 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. | ||
| Bali Bali | ||
| The Bali Bali is a classic tiki cocktail that packs a punch with its blend of rums, liqueurs, and fruit juices. | ||
| Bamboo | ||
| Equal parts dry sherry and dry vermouth get propped up with two kinds of bitters in the Bamboo, a low-alcohol classic 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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| Bitter Giuseppe | ||
| This low ABV cocktail is considered a modern classic, and is responsible for numerous variations. It was created by Stephan Cole at the Violet Hour in Chicago. It’s often compared to a Negroni because of its bitter finish, but the build is very different. This is one of the rare instances we'll stir a drink containing citrus! And it's a great pre-dinner drink. | ||
| Black-Eyed Susan | ||
| 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. | ||
| Black Manhattan | ||
| Adapted from a recipe created in 2015 by Todd Smith at Bourbon & Branch in San Francisco, USA. | ||
| Blackbeard’s Ghost | ||
| This is an Anders original cocktail. | ||
| Blood and Sand | ||
| The Blood and Sand is a classic scotch cocktail dating back to at least 1930. It includes cherry liqueur, sweet vermouth and orange juice. | ||
| 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. | ||
| Brandy 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. | ||
| 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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| Brooklyn | ||
| The Brooklyn cocktail is a classic pre-Prohibition cocktail that is experiencing a resurgence in popularity. It is a variation of the Manhattan, but with dry vermouth and Maraschino liqueur. | ||
| Cable Car | ||
| Created in 1996 by Tony Abou-Ganim at the Starlight Room, a nightclub and cocktail lounge atop San Francisco's Sir Francis Drake Hotel (now the Beacon Grand Hotel). The Nob Hill cable cars pass by the bar, hence its catchphrase, "between the stars and the cable cars," and this contemporary classic cocktail's name. | ||
| Champagne Cocktail | ||
| The Champagne Cocktail, a simple combination of sparkling wine, bitters and sugar. | ||
| Chicago Cocktail | ||
| The Chicago Cocktail is a classic cocktail that has been around for over 100 years. It is somewhat similar to an Old Fashioned in that it starts with brandy and bitters. Instead of sugar, it calls for a dash of curaçao and instead of a splash of soda it is topped up with champagne. | ||
| Christmas Martini | ||
| The Christmas Martini is a festive twist on the classic cocktail, incorporating flavors reminiscent of the holiday season. | ||
| Chrysanthemum | ||
| Chrysanthemum appears in Hugo R. Ensslin's 1917 Recipes for Mixed Drinks (and may well have been in his 1916 First Edition). | ||
| 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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| Corpse Reviver #1 | ||
| The first widely popularized corpse reviver cocktail is listed in The Savoy Cocktail Book and is a cognac-based cocktail that calls for two parts cognac, one part Calvados or apple brandy, and one part Italian vermouth. In bartender Craddock's notes he says "To be taken before 11AM, or whenever steam or energy is needed". | ||
| Cafe Royal Corpse Reviver | ||
| This recipe comes from the Cafe Royal Cocktail Book. | ||
| Cosmopolitan | ||
| The Cosmopolitan is a simple cocktail with a big history. The "Cosmo" is known for its vibrant pink color and tart, sweet flavor. It gained widespread popularity in the 1990s, particularly after its association with the TV show "Sex and the City." | ||
| Creole | ||
| The Creole cocktail is a classic cocktail with a rich history dating back to the early 1900s. It is known for its complex and balanced flavor profile, combining the sweetness of vermouth with the bitterness of Amaro and the herbal notes of Bénédictine. | ||
| Cumulonimbus | ||
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| 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. | ||
| Deshler | ||
| Enjoy your favorite rye whiskey in this Dubonnet and Cointreau drink from famed New York bartender Brian Miller. | ||
| 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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| 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. | ||
| Fall Back | ||
| Adapted from a recipe created circa 2012-17 by Sasha Petraske for the John Dory Oyster Bar in Manhattan, New York City, USA. | ||
| 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. | ||
| 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. | ||
| 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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| Glögg | ||
| Glögg is a popular Scandinavian mulled wine made with red wine, port, spices, fruit and nuts. Make this comforting hot cocktail when the weather is cold to warm you up and lift your spirits. | ||
| 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. | ||
| Greenpoint | ||
| The Greenpoint was created by Michael McIlroy of Milk and Honey. Inspired by Vincenzo Errico's Red Hook Cocktail, he whipped up his own variation also named for the neighborhood in Brooklyn, NY he was living in. These two cocktails created an entire series of manhattan variations named from neighborhoods in Brooklyn and have inspired many bartenders from elsewhere to create their own manhattan variations named for neighborhoods in their own city. | ||
| Gunshop Fizz | ||
| Markz Pazuniak and Kirk Estopinal's wholly unique take on a Pimm's Cup cocktail recipe calls for two full ounces of Peychaud's bitters. | ||
| Halekulani | ||
| This drink gets lumped in with classic tiki cocktails because it's a tropical recipe from around the same era. There are a few key differences, though.The Halekulani calls for whiskey instead of rum, it's served up rather than over crushed ice, and it was created on an actual Polynesian island. But it is still dangerously easy to drink and will have you wishing you were on a tropical beach somewhere. | ||
| Harvey Wallbanger | ||
| The Harvey Wallbanger is a modern classic that combines a Screwdriver with the Italian liqueur Galliano. | ||
| 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. | ||
| Hurricane | ||
| The rum-spiked Hurricane cocktail is potent and fruity. Mix one up for a trip to New Orleans without the plane ticket. | ||
| Jabberwocky | ||
| This marriage of dry sherry, gin and Lillet from the Savoy Cocktail book is a most refined and nuanced sipper. | ||
| La Rosita | ||
| The Rosita is a classic cocktail that has been around for decades. It is a tequila-based drink that is similar to a Negroni, but with a few key differences. The Rosita uses equal parts tequila, Campari, and a blend of sweet and dry vermouth. It is typically garnished with an orange twist. | ||
| Lonely Penguin | ||
| Created by Anders Ericson, the Lonely Penguin is a unique and refreshing drink that combines the flavors of whiskey, lemon, blackberry, and coconut. It's a perfect choice for those who enjoy a bit of sweetness with their spirits. | ||
| 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. | ||
| Mai Tai | ||
| It’s time you had a proper Mai Tai from Latitude 29 and Jeff “Beachbum” Berry, the renowned Tiki historian. | ||
| Classic Margarita | ||
| The classic Margarita combines tequila, lime and triple sec for ultimate refreshment. This tried-and-true recipe ensures a great, easy cocktail every time. | ||
| 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. | ||
| Mezcal Margarita | ||
| The Mezcal Margarita is a smoky, spicy twist on the classic margarita, swapping out tequila for mezcal. | ||
| Smoky Spicy Margarita | ||
| A Smoky Spicy Margarita is a cocktail that adds a smoky and spicy twist to the classic margarita. It typically involves using mezcal instead of tequila, muddling in jalapeños for heat, and rimming the glass with a spicy salt mixture like chili powder and cayenne pepper. | ||
| Strawberry Frozen Margarita | ||
| A Strawberry Margarita is a refreshing and fruity cocktail that blends the classic Margarita with the sweetness of strawberries. | ||
| 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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| Matador | ||
| The Matador is a tequila-based cocktail with a simple structure, similar to a margarita. | ||
| Mezcal & Hibiscus Toddy | ||
| The classic hot toddy is a comforting and warming beverage that has been used for centuries to soothe ailments and warm the soul. | ||
| 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. | ||
| Negroni | ||
| Composed of gin, sweet vermouth and Campari, the Negroni is the classic three-ingredient cocktail you should absolutely master. | ||
| 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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| Old Hickory | ||
| Named after General Andrew Jackson (before his presidency), this drink pays tribute to his nickname “Old Hickory,” which reflected his tough persona. Surprisingly, this drink is far from tough - it’s light, easy to make, and lower in ABV. The Old Hickory combines both sweet and dry vermouth, making it a smooth, sessionable sipper. | ||
| Orgeat Syrup | ||
| Orgeat syrup is a sweet syrup made from almonds and sugar with a little rose water and/or orange flower water. | ||
| 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. | ||
| Placebo (NA Painkiller) | ||
| This cocktail is a tropical blend of pineapple juice, orange juice, cream of coconut, lime juice, cinnamon, and nutmeg. | ||
| Royal Bermuda Yacht Club | ||
| Created at the eponymous club, established in Bermuda in 1844 and largely frequented by British Army Officers. Royal Bermuda Yacht Club cocktail first appears in Crosby Gaige's 1941 Cocktail Guide & Ladies' Companion as the favourite cocktail of Mary Mabon, then a writer for Harper's Bazaar fashion magazine. | ||
| Revolver | ||
| A San Francisco original, and an exceptional coffee-laced riff on the Manhattan. | ||
| Sangria | ||
| A punch, sangria traditionally consists of red wine and chopped fruit, often with other ingredients or spirits. | ||
| Satan's Whiskers | ||
| The Satan's Whiskers cocktail is a classic Prohibition-era drink with a devilishly delicious flavor profile. | ||
| Scofflaw | ||
| The creatively named Scofflaw combines whiskey, dry vermouth, lemon juice and grenadine. It was invented in Paris during U.S. Prohibition. | ||
| Semester Abroad | ||
| A pretty cocktail, variation on the Cape Codder. | ||
| Sherry Cobbler | ||
| Chill down with this old-school, low-alcohol sipper. The Sherry Cobbler is a classic, delicious alternative to the Mint Julep. | ||
| Sidecar | ||
| The Sidecar is a classic cocktail that has been enjoyed for over a century. It's a simple yet elegant drink that combines the flavors of cognac, orange liqueur, and lemon juice. | ||
| 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. | ||
| Smoked Maple Old Fashioned | ||
| The Smoked Maple Old Fashioned is a variation of the classic cocktail that adds a smoky, sweet, and savory twist. | ||
| Soyer au Champagne | ||
| The Soyer au Champagne is a luxurious and elegant cocktail, often described as an adult version of an ice cream float. It's a delightful blend of cognac, orange curaçao, maraschino liqueur, Champagne, and vanilla ice cream. | ||
| Spanish Coffee | ||
| Or 'carajillo', is a coffee drink enjoyed throughout many Spanish-speaking countries. It's made with booze — usually rum, brandy or Licor 43. | ||
| Speak No Evil | ||
| The Speak No Evil cocktail is a spicy, smoky, and slightly sweet drink that features mezcal as its base spirit. | ||
| 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. | ||
| 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. | ||
| Tartan | ||
| The Tartan cocktail is a classic scotch-based drink that gets its name from its warm, rich colors and complex flavors, reminiscent of the iconic Scottish fabric. | ||
| 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. | ||
| Tradewinds Negroni | ||
| Adapted from a recipe created by Justin Elliott at The Townsend, Austin, Texas, USA. | ||
| Ward Eight | ||
| While it might not be the most well-known cocktail, it has a rich history dating back to the late 19th century. Legend has it that the drink was created in honor of Martin Lomasney, a powerful Boston politician who represented the city's Eighth Ward. | ||
| 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 Stallion | ||
| This bubbly ice cream drink was inspired by two classics found in the Savoy Cocktail Book - the White Cargo and the Silver Stallion. | ||
| Wisconsin Old Fashioned | ||
| A Wisconsin old fashioned is not your typical old fashioned; it muddles sugar, bitters and orange with brandy and finishes with a crisp pour of a sweet or sour soda. | ||
Cocktail Recipes