| 12 Mile Limit | ||
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| In his Vintage Sprits and Forgotten Cocktails, Ted "Dr. Cocktail" Haigh affirms that Thomas Franklin Fairfax Millard (1868-1942), a war correspondent and journalist, is the confirmed author of the Twelve Mile Limit Cocktail. |
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| 20th Century | ||
| 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. | ||
| Absinthe Frappé | ||
| This classic cocktail is herbaceous and refreshing thanks to its base spirit, anisette, soda water, crushed ice, and a mint garnish. | ||
| Affinity | ||
| The Affinity Cocktail is a classic whiskey-based cocktail that showcases the balance and harmony of its ingredients. It's a refined and sophisticated drink that's perfect for any occasion. | ||
| Amaretto Sour | ||
| The cocktail was introduced to the public in 1974, devised by the importer of Amaretto di Saronno as a simple mix of two parts amaretto liqueur to one part lemon juice. It became a popular cocktail in the 1980s; most bartenders at the time substituted commercial sour mix for the lemon juice. The drink was popular as a one-dimensional easy-drinking cocktail, flavored mostly by the base spirit used. |
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| 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. | ||
| 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." | ||
| Artist's Special | ||
| A voraciously pink Parisian special from the 1920s, this cocktail first appears in print in Harry MacElhone's 1927 Barflies and Cocktails. |
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| 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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| Barback’s Revenge | ||
| While it may sound menacing on the surface, this cocktail will be your cold-brew coffee's new best friend. With herbal sweetness from the rum and benedictine to savory elements from the sherry. | ||
| 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. | ||
| Bee's Knees, Smoked | ||
| This version is a twist on the classic Prohibition era Bee's Knees cocktail. | ||
| Belmont Jewel | ||
| The Belmont Jewel is the official cocktail of the Belmont Stakes. It's a refreshing and fruity drink that's perfect for summer. | ||
| Between The Sheets | ||
| This provocatively named Between the Sheets cocktail dates back to Prohibition and amps up the classic Sidecar formula with a dose of rum. | ||
| 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 Rose | ||
| The Black Rose cocktail is a classic drink that combines the flavors of bourbon, cognac, grenadine, and bitters. | ||
| 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. | ||
| Bobby Burns | ||
| A classic drink named for a Scottish poet. A variation of the Rob Roy, the Bobby Burns is a classic cocktail named after the Scottish poet Robert Burns. | ||
| Bourbon Blackberry Smash | ||
| The Blackberry Bourbon Smash is made with fresh muddled lime, blackberries, and mint mixed with bourbon and topped with soda water. | ||
| Bourbon Renewal | ||
| The Bourbon Renewal is a refreshing and balanced cocktail that is perfect for any occasion. It is also a great way to showcase your favorite bourbon. | ||
| Bourbon Sweet Tea | ||
| You're all set for sitting on the porch, rocking your cares away with this boozy take on the iconic Sweet Tea. | ||
| 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 Crusta | ||
| The Brandy Crusta is one of the oldest classic cocktails on record and a liquid calling card of its hometown of New Orleans. | ||
| 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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| 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. | ||
| 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. | ||
| Cameron's Kick | ||
| The Cameron's Kick is a classic cocktail that combines the smoothness of Scotch whisky with the sweetness of Irish whiskey, lemon juice, and orgeat syrup. It is named after the famous Scottish golfer Cameron MacKenzie, who was known for his powerful kick. | ||
| Champagne Cocktail | ||
| The Champagne Cocktail, a simple combination of sparkling wine, bitters and sugar. | ||
| Charles Dickens Punch | ||
| The classic Charles Dickens Punch is a fiery and flavorful concoction that was a favorite of the renowned author himself. While the exact recipe may have varied over time, the basic elements remain the same: a blend of rum, brandy, lemon, sugar, and hot water that is set on fire. | ||
| Cherry Zip | ||
| A twist on the classic Caipiroska, substituting the traditional muddled limes with sweet cherries. The result is a tangy and fruity cocktail with a subtle sweetness. | ||
| 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. | ||
| 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. | ||
| Cafe Royal Corpse Reviver | ||
| This recipe comes from the Cafe Royal Cocktail Book. | ||
| The Costume Party | ||
| This is an Anders original cocktail. | ||
| 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. | ||
| Death in the Afternoon | ||
| Champion drinker Ernest Hemingway invented the Death in the Afternoon cocktail. It’s a potent pairing of absinthe and Champagne. | ||
| Deshler | ||
| Enjoy your favorite rye whiskey in this Dubonnet and Cointreau drink from famed New York bartender Brian Miller. | ||
| 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. | ||
| East India Cocktail | ||
| The East India cocktail was first published in Harry Johnson's New and Improved Bartenders Manual in 1882. It was named after the World's first huge company The Dutch East India Company. It's ingredients indicative of what that company would have been importing at the time. | ||
| Elk's Own | ||
| The Elk's Own is a classic cocktail with a rich history dating back to the 19th century. It's a complex and flavorful drink that blends the warmth of rye whiskey with the sweetness of port wine, balanced by tart lemon juice and a touch of sweetness from simple syrup. The addition of egg white creates a smooth, frothy texture. | ||
| 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. | ||
| Fence Hopper | ||
| The Fence Hopper is a cocktail that blends bourbon whiskey with apple cider, maple syrup, lemon juice, Angostura Aromatic Bitters, and IPA beer. | ||
| Final Ward | ||
| A twist on the Whiskey Sour, the Ward Eight has a fascinating history | ||
| Fino Spritz | ||
| The Fino Spritz is a refreshing and modern take on the classic spritz cocktail, featuring Fino Sherry as its base spirit. | ||
| Flying Dutchman | ||
| The Flying Dutchman from bartender Brian MacGregor features Bols genever, Benedictine and yellow Chartreuse. It’s easy to make but complex in flavor. | ||
| 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. | ||
| 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. | ||
| 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. | ||
| 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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| Go-To Hot Toddy | ||
| The classic hot toddy is a comforting and warming beverage that has been used for centuries to soothe ailments and warm the soul. | ||
| Gold Rush | ||
| Created at famed New York City bar Milk & Honey in the early 2000s, this drink's combination of bourbon, lemon and honey became worldwide modern classic. | ||
| 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. | ||
| 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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| Grey Fox | ||
| The Grey Fox is a non-alcoholic cocktail created by Anders Erickson featuring Earl Grey and lemon for flavors. | ||
| 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. | ||
| 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. | ||
| 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. | ||
| 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. | ||
| The Irish Maid | ||
| The Irish Maid is a Whiskey Sour variation featuring Irish whiskey, lemon juice and fresh cucumber. It makes the case for whiskey as a summer drink. | ||
| Jabberwocky | ||
| This marriage of dry sherry, gin and Lillet from the Savoy Cocktail book is a most refined and nuanced sipper. | ||
| Jack Rose | ||
| The Jack Rose cocktail has a pretty pink hue that hides the strong punch of applejack, one of the USA’s native spirits. | ||
| 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. | ||
| Japanese Lemon Sour | ||
| The classic Japanese Lemon Sour is a refreshing and easy-to-make cocktail. | ||
| 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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| Kentucky Colonel, Smoked | ||
| The Kentucky Colonel is a classic cocktail that pays homage to the state's famous bourbon whiskey. It's a simple yet elegant drink that combines bourbon, Benedictine, and Angostura Aromatic Bitters. The Benedictine adds a touch of sweetness and herbal notes, while the bitters balance the flavors. | ||
| 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. | ||
| 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. | ||
| Lonely Valentine | ||
| The Lonely Valentine is a cocktail that evokes a sense of bittersweet nostalgia. It's a complex blend of flavors that balances sweetness with bitterness, and warmth with tartness. |
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| 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. | ||
| The Lucky Stone | ||
| The Lucky Stone is a cocktail that combines the flavors of Irish whiskey, Amontillado sherry, apricot liqueur, and Peychaud's bitters. It is a complex and balanced drink with a sweet and nutty flavor profile. | ||
| Lumberjack in Love | ||
| The Lumberjack in Love is a cocktail that combines the flavors of rye whiskey, allspice dram, cherry juice, lemon juice, semi-rich simple syrup, and beer. | ||
| Macunaíma | ||
| Pronounced 'Ma-cu-nayma', this is adapted from a recipe created in 2014 by Arnaldo Hirai at his Boca de Ouro bar in São Paulo, Brazil. According to Arnaldo, his recipe started to take shape in 2014 and was almost called Caxirola, after the rattle created by Carlinhos Brown to be the official musical instrument for the World Cup in Brazil later that year. | ||
| Man o’ War | ||
| The Man o’ War cocktail is named for one of the finest racehorses in history. This citrusy bourbon drink is a winner. | ||
| 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. | ||
| 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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| Mexican Firing Squad | ||
| The drink is essentially a tequila Collins, made with lime in place of lemon and grenadine in place of plain sugar, with the addition of some Angostura Aromatic Bitters. | ||
| 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. | ||
| 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." | ||
| Momisette | ||
| The Momisette is a sparkling blend of pastis and orgeat served over ice. It’s easy to make and tastes great on a warm day. | ||
| Monte Carlo | ||
| The Monte Carlo first appears in print in David Embury's 1948 The Fine Art of Mixing Drinks as "1 part Bénédictine, 2 parts Rye, 1 or 2 dashes Angostura to each drink. Shake with cracked ice". | ||
| Monte Cassino | ||
| Benedictine, Yellow Chartreuse, rye and lemon juice shine in this bright, herbaceous Last Word variation. | ||
| 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. | ||
| Mundo Perdido | ||
| The Mundo Perdido cocktail is a unique and flavorful tiki drink created by Jeff Beachbum Berry. It features a combination of dark rum, apple brandy, lemon juice, cinnamon syrup, and demerara syrup. The name "Mundo Perdido" translates to "Lost World" in Spanish, hinting at the cocktail's exotic and mysterious nature. | ||
| The Murderer’s Cocktail | ||
| This is an Anders original cocktail. | ||
| 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. | ||
| New York Sour | ||
| The New York sour recipe adds red wine to the classic whiskey sour cocktail for a playful and fruity twist on a household favorite. | ||
| 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. | ||
| Old Pal | ||
The cocktail appeared in print in MacElhone (1927), by Harry MacElhone, the proprietor of Harry's New York Bar in Paris. The cocktail appears, not in the main list of recipes, but in the essay "Cocktails About Town" by Arthur Moss, which describes cocktails by men-about-town; this essay also includes the boulevardier. The Old Pal is credited to William "Sparrow" Robinson, a sports editor for The New York Herald in Paris, while the "old pal" refers to Moss, to whom it is dedicated. The cocktail is described as: I remember way back in 1878, on the 30th of February to be exact, when the Writer was discussing this subject with my old pal "Sparrow" Robertson and he said to yours truly, "get away with that stuff, my old pal, here's the drink I invented when I fired the pistol the first time at the old Powderhall foot races and you can't go wrong if you put a bet down on 1/3 Canadian Club, 1/3 Eyetalian [Italian] Vermouth, and 1/3 Campari," and then he told the Writer that he would dedicate this cocktail to me and call it, My Old Pal. |
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| Pan American Clipper | ||
| Pan American Airways, “Pan Am” for short, was at one point the epitome of style for jet-setting travelers, so it’s no surprise that its eponymous cocktail is equally fabulous. A mixture of apple brandy, lime juice, grenadine, and absinthe, the bright-hued sour dates to 1939, when prolific cocktail writer and world traveler Charles H. Baker included the recipe in The Gentleman’s Companion. Baker had settled down in Coconut Grove, Florida, near Pan Am’s first international airport; in his seminal book, he wrote that the recipe came “from the notebook of one of our pilot friends who—when off duty—may seek one.” | ||
| Paper Plane | ||
| The Paper Plane cocktail is a simple variation on the classic Last Word. And it may be the best bourbon drink you may not have tried yet. | ||
| Peach & Sage Smash | ||
| The Peach & Sage Smash is a refreshing and flavorful cocktail that combines the sweetness of peaches with the earthy notes of sage. | ||
| 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. | ||
| Philadelphia Fish House Punch | ||
| The Philadelphia Fish House Punch is a classic punch recipe that has been enjoyed for centuries. It's a rich and complex drink with a balance of sweetness, acidity, and spirit. | ||
| 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. | ||
| Pink Pearl | ||
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| Pisco Sour | ||
| Featuring pisco, lime, egg white and sugar, the Pisco Sour is an earthy and refreshing drink. It’s also the national cocktail of Peru and Chile. | ||
| Port Light | ||
| The Port Light is a unique tiki cocktail that deviates from the traditional rum base by using bourbon instead. It was created by Sandro Conti for the Kahiki restaurant in Columbus, Ohio, in the early 1960s. | ||
| Preakness | ||
| Named for a horse race that is not the Kentucky Derby, this Manhattan variation gets a splash of Benedictine for complexity. | ||
| Quarter Century | ||
| This is an Anders Erickson original cocktail created for New Year's Day, 2025. | ||
| Remember the Maine | ||
| If you like a Rye Manhattan, you’ll love this historic variation that adds cherry liqueur and a bit of absinthe. | ||
| 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 Manhattan | ||
| The Rum Manhattan is a variation of the classic Manhattan cocktail, swapping out the traditional whiskey base for a flavorful rum. | ||
| Rum & Black Tea Toddy | ||
| The classic hot toddy is a comforting and warming beverage that has been used for centuries to soothe ailments and warm the soul. | ||
| Rusty Nail | ||
| The Rusty Nail is a classic two-part cocktail that combines scotch and Drambuie. | ||
| Sage Hen | ||
| The Sage Hen is a modern cocktail that showcases the unique flavors of sage and honey. | ||
| Sailor's Punch | ||
| This punch was served at Latitude, a restaurant that has long since closed. It was my favorite drink they served. I was lucky enough to have found the recipe online. | ||
| Sangria | ||
| A punch, sangria traditionally consists of red wine and chopped fruit, often with other ingredients or spirits. | ||
| 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. | ||
| Scofflaw | ||
| The creatively named Scofflaw combines whiskey, dry vermouth, lemon juice and grenadine. It was invented in Paris during U.S. Prohibition. | ||
| Seasonal Affective Disorder (S.A.D.) | ||
| This is an Anders original cocktail. | ||
| Sereni-Tea Now! | ||
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| 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. | ||
| 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 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. | ||
| Speak No Evil | ||
| The Speak No Evil cocktail is a spicy, smoky, and slightly sweet drink that features mezcal as its base spirit. | ||
| The Classic Old Fashioned (aka Spoon Cocktail) | ||
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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| Spring Forward | ||
| The Spring Forward cocktail is a light and refreshing drink that's perfect for the warmer months. | ||
| Star Cocktail | ||
| Said to have been created in the 1870s by a bartender at the legendary Manhattan Club, which once stood at the north corner of 34th Street and 5th Avenue, New York City. Our recipe is adapted from George J. Kappeler's 1895 Modern American Drinks – How to Mix and Serve All Kinds of Cups and Drinks. The "Star Cocktail (No. 2)" notably also appears in Harry Craddock's 1930 The Savoy Cocktail Book. | ||
| Strawberry Basil Smash | ||
| The Strawberry Basil Smash is a refreshing cocktail that combines the sweetness of strawberries with the herbaceousness of basil. | ||
| Three Shades of Green | ||
| This is an original cocktail from a Upper Westside restaurant, the Consulate. | ||
| Tipperary | ||
| Love the Bijou? Try a Tipperary, a Dead Rabbit favorite made with Irish whiskey, without the Campari. | ||
| Tom Collins | ||
| The classic Tom Collins is a straightforward and refreshing cocktail that combines gin with lemon juice, sugar and club soda. | ||
| Toreador | ||
| The Toreador is a classic cocktail that predates the Margarita and showcases tequila in a balanced and approachable way. It's a great choice for those who want to explore tequila beyond the classic Margarita. | ||
| 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. | ||
| Tradewinds | ||
| The Tradewinds is a classic tiki cocktail that blends the flavors of rum, apricot, coconut, and citrus. | ||
| Trinidad Sour | ||
| Love Angostura Aromatic Bitters? Try your hand at a drink that uses them as the base spirit rather than embellishment. | ||
| 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. | ||
| Vieux Carré | ||
| The Vieux Carré is a New Orleans cocktail dating back to the 1930s. See how rye, cognac and sweet vermouth create this well-balanced classic. | ||
| 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. | ||
| 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. | ||
| Whiskey Smash | ||
| With bourbon, lemon and mint, the Whiskey Smash is a citrusy cousin to the Mint Julep. If that sounds good, wait until you make this recipe. | ||
| Whiskey Sour | ||
| The classic Whiskey Sour is the most famous representation of one of the worlds most popular types of cocktail. Easy to commit to memory, its simple go-to sour to add to your arsenal, and a cornerstone of drink-making that everyone should know. | ||
| 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 Sangria | ||
| A lighter and brighter version of the classic red sangria, made with white wine, fresh fruit, and a touch of sweetness. | ||
| 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. | ||
| Wicked Word | ||
| The Wicked Word is a flaming cocktail that is basically an licoricy Oaxaca Old Fashioned. | ||
| The Widow's Kiss | ||
| A simple, and very potent, classic cocktail with apple brandy, yellow Chartreuse and Benedictine. | ||
| Yule Tidal Wave | ||
| This holiday punch, which combines allspice and vanilla with the bright zing of lemon and pineapple. | ||
Cocktail Recipes