| Wisconsin Old Fashioned | ||
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| 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. | ||
| White Sangria | ||
| A lighter and brighter version of the classic red sangria, made with white wine, fresh fruit, and a touch of sweetness. | ||
| Tom Collins | ||
| The classic Tom Collins is a straightforward and refreshing cocktail that combines gin with lemon juice, sugar and club soda. | ||
| 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. | ||
| Spa Water | ||
| A spa water cocktail is a mixed drink that typically includes cucumber slices, simple syrup, lime juice, water, and sparkling water. | ||
| 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. | ||
| Sangria | ||
| A punch, sangria traditionally consists of red wine and chopped fruit, often with other ingredients or spirits. | ||
| 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. | ||
| Mojito | ||
| The Mojito might be the perfect cocktail. With mint, simple syrup and white rum, the classic Mojito is easy to make and always refreshing. | ||
| Japanese Lemon Sour | ||
| The classic Japanese Lemon Sour is a refreshing and easy-to-make cocktail. | ||
| 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. | ||
| Fino Spritz | ||
| The Fino Spritz is a refreshing and modern take on the classic spritz cocktail, featuring Fino Sherry as its base spirit. | ||
| The 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. | ||
| Cumulonimbus | ||
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| 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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| 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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| Bourbon Blackberry Smash | ||
| The Blackberry Bourbon Smash is made with fresh muddled lime, blackberries, and mint mixed with bourbon and topped with soda water. | ||
| Basil Orgeat Lemonade | ||
| Basil Orgeat Lemonade is a refreshing and unique non-alcoholic cocktail that blends the tartness of lemonade with the nutty sweetness of orgeat syrup and the herbaceousness of fresh basil. | ||
| 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. | ||
| Americano | ||
| The cocktail was first served in creator Gaspare Campari's bar, Caffè Campari in Milan, in the 1860s, an American man, who was under the impression that Campari was a long drink, ordered it, hated it, and said it would be better served iced and fizzy. He ordered a Campari and soda which became too bitter; after a few iterations he and the esteemed bartender decided on Vermouth as the perfect blend. It is the direct descendant of the "Milano-Torino" which consisted of Campari, the bitter liqueur from Milan (Milano) and Punt e Mes, the vermouth from Turin (Torino) but lacked soda water. This drink was itself a descendant of the "Torino-Milano", a concoction consisting of equal parts Campari and Amaro Cora. | ||
| Absinthe Frappé | ||
| This classic cocktail is herbaceous and refreshing thanks to its base spirit, anisette, soda water, crushed ice, and a mint garnish. | ||