| 12 Mile Limit | ||
|---|---|---|
| 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. |
||
| 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. | ||
| Absinthe Old Fashioned | ||
| Invented by bartender Doug Petry of Rye in Louisville, Kentucky, this cocktail truly stretches the boundaries of its namesake. While it presents a soft color palette (reddish Peychaud’s bitters floated atop milky white absinthe), the Absinthe Old-Fashioned packs a punch. If you didn’t already have enough reasons to make a pilgrimage to Kentucky and explore its cocktail scene, this one alone is worth the trip. | ||
| Adonis | ||
| 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. | ||
| 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. | ||
| Airmail | ||
| The Airmail cocktail is a refreshing and easy-to-make drink that's perfect for a warm day or a celebratory occasion. It's a classic cocktail that has been around since the 1940s, and it's still popular today. | ||
| Alabazam | ||
| A very appealing 19th century cocktail, invented in 1878 by Leo Engel at the Criterion in London. It was a twist on the Brandy Crusta. | ||
| 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. |
||
| 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 | ||
| The Alexander, comprising gin, crème de cacao and cream, is thought to have originated early in the 20th century, certainly before 1915, evidenced by an equal parts recipe appearing in Hugo Ensslin's 1916 Recipes for Mixed Drinks. |
||
| The Algonquin (Anders' Version) | ||
| The drink is believed to have been named after the Algonquin Hotel in Midtown Manhattan, where it was likely first created. The hotel grew famous for many of its patrons, particularly those of the Algonquin Round Table, an informal social club of writers, critics, actors and other cultural luminaries of the era, including Dorothy Parker, Harpo Marx, Blyth Daly, George S. Kaufman, Franklin Pierce Adams, and many others. Ironically, the group peaked during the years marked by Prohibition, of which the Algonquin Hotel’s owner, Frank Case, was a vocal supporter—Case prohibited alcohol service at the hotel in 1917, three years prior to it being outlawed. | ||
| Alton Brown’s Aged Eggnog | ||
| For Alton Brown's aged eggnog recipe click here. |
||
| 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. |
||
| 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. | ||
| 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. | ||
| Angostura Colada | ||
| Adapted from a recipe created 2nd October 2013 by New York bartender Zac Overman while experimenting at home. His Trinidad Colada a.k.a. Angostura Colada debuted at the Sunken Harbor Club in Brooklyn when it opened on 23 January 2014. | ||
| The Apeman (Aka Happy Holidape) | ||
| This is an Anders original cocktail. | ||
| 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." | ||
| 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. | ||
| 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. |
||
| 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. |
||
| 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. | ||
| 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. | ||
| Bay Roc Special | ||
| The Bay Roc Special is a classic cocktail created by Jasper LeFranc at the Bay Roc Hotel in Jamaica in 1972. It's a powerful libation with a balance of spice, honey, and rum. | ||
| 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. | ||
| Best Doctor's Cocktail | ||
| The Doctor Cocktail is a classic cocktail that has been around for over a century. It's a simple yet refreshing drink that's perfect for any occasion. | ||
| 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. |
||
| 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 Dragon No. 13 | ||
| The Black Dragon No. 13 is a unique and intriguing cocktail that combines the boldness of coffee and stout with the sophistication of cognac and amaro. | ||
| Black-Eyed Susan | ||
| Each of the Triple Crown races has its own official drink. The iconic mint julep always accompanies the Kentucky Derby, the Belmont Stakes has the Belmont jewel, and the Preakness Stakes' official drink is the black-eyed Susan. Named after the Maryland state flower and first created in 1973, it's a refreshing cocktail that anyone can make at home. | ||
| Black Manhattan | ||
| Adapted from a recipe created in 2015 by Todd Smith at Bourbon & Branch in San Francisco, USA. | ||
| Black Rose | ||
| The Black Rose cocktail is a classic drink that combines the flavors of bourbon, cognac, grenadine, and bitters. | ||
| Black Velvet | ||
| High-class meets working-class in the Black Velvet, a marriage of Guinness and Champagne that’s smooth and bubbly. | ||
| 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. | ||
| Bloody Caesar | ||
| The Bloody Caesar is a clam-juice-spiked riff on the Bloody Mary. And it’s the national cocktail of Canada. | ||
| Blue Hawaii | ||
| Adapted from a recipe created in 1957 by Harry K. Yee at Henry Kaiser's Hawaiian Village Hotel (latterly the Hilton) in Waikiki, Oahu, Hawaii. The drink, created at the behest of Bols to aid sales of their blue curaçao, is named after the hit song from the 1937 Bing Crosby film, Waikiki Wedding, and not after what is generously described as a "musical-comedy" Elvis Presley 1961 film of the same name. That said, the Elvis film probably contributed to this cocktail's popularity. | ||
| Blueberries For Sal | ||
| --- | ||
| 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. | ||
| 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. | ||
| 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 Lift | ||
| It was created by San Francisco bartender Erik Adkins who helms the bar at Hard Water, his most recent of many stints in the bay city. The Bourbon Lift is a playful, nostalgic drink that's hard to put down, and not because it might float away on a fluffy cloud | ||
| 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 Alexander | ||
| The Brandy Alexander is a classic, combining cognac, crème de cacao and cream, it’s easy to make and even easier to drink. | ||
| 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. |
||
| 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. | ||
| 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. | ||
| Caipirinha | ||
| The Caipirinha is a classic Brazilian cocktail known for its refreshing and tangy flavor. It's made with a few simple ingredients: cachaça, lime, sugar, and ice. | ||
| 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. | ||
| Charlie Chaplin | ||
| Created and originally served at New York's old Waldorf-Astoria prior to 1920. This recipe is adapted from Albert Stevens Crockett's 1935 The Old Waldorf-Astoria Bar Book. The drink is named after Sir Charles Spencer 'Charlie' Chaplin (1889-1977), the English slapstick comic actor of the silent film era, who was at the height of his career when this eponymous cocktail was created. | ||
| 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. | ||
| Chartreuse Infused Whipped Cream | ||
| Chartreuse whipped cream is a delightful topping for cocktails and desserts. It adds a touch of herbal sweetness and a beautiful green color. | ||
| 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. | ||
| 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. | ||
| Chocolate Punch | ||
| The Chocolate Punch is a decadent and indulgent cocktail that combines the rich flavors of brandy, port, and dark crème de cacao. | ||
| 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). | ||
| Churchill | ||
| A mid-century classic, the Churchill is a whisky cocktail that incorporates blended scotch, sweet vermouth, orange liqueur, and lime juice. Essentially, it’s a modified version of the Whiskey Sour template, though one that incorporates elements of a classic Manhattan. The drink was created by Joe Gilmore during his time as head bartender at the legendary American Bar located in London’s Savoy Hotel. Having joined the Savoy as a commis waiter while he was still under 18 years old, Gilmore made the acquaintance of many of the hotel’s famous patrons, including Frank Sinatra, Neil Armstrong, Charles De Gaulle, and two-time British prime minister Winston Churchill. The latter became the inspiration behind this drink, which uses a base of Scotch whisky, Churchill’s preferred spirit. When presented with the drink, it’s said Churchill returned the favor by gifting Gilmore one of his Cuban cigars. |
||
| The Cigar | ||
| The Cigar Cocktail is a classic cocktail that is designed to complement the flavors of a cigar. It is typically made with a blend of dark spirits, such as whiskey or rum, and sweet vermouth. | ||
| Cinnamon-Infused Honey Syrup | ||
| Like the simple cinnamon simple syrup recipe. This adds a touch of honey for a cinnamon spiced flavor. | ||
| Cinnamon Syrup | ||
| Add the taste of cinnamon to any drink with this simple cinnamon simple syrup recipe. It's easy and the long infusion creates a wonderful spiced flavor. | ||
| Cloister | ||
| Adapted from a recipe in Thomas Mario's 1971 Playboy's Bar Guide: |
||
| 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. | ||
| Clover Club 2.0 | ||
| 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. |
||
| Cocoa Nib Infused Campari | ||
| Cocoa nib-infused Campari is a way to add a chocolate flavor to cocktails and can be used to modify classic drinks like the Negroni and Boulevardier. | ||
| Coffee Negroni | ||
| A coffee Negroni is a modern, bittersweet, gin-forward cocktail that's made with coffee liqueur, gin, Campari, and sweet vermouth. | ||
| Cold Brew Concentrate | ||
| Cold brew concentrate is a concentrated form of cold brew coffee. It is made by steeping coarsely ground coffee beans in cold water for an extended period, typically 12-24 hours. The resulting concentrate is much stronger and more caffeinated than regular cold brew or drip coffee. | ||
| Colleen Bawn | ||
| The Colleen Bawn is a classic cocktail with a rich history. It's a flip-style drink, meaning it includes a whole egg (both yolk and white) that is shaken vigorously to create a frothy texture. | ||
| Coquito | ||
| Creamy, rich Coquito may be a classic Puerto Rican holiday drink, but don't let the seasons limit you—this combination of rum, milk, coconut, and spices tastes great any time of year. | ||
| Corn and Oil | ||
| The Corn 'n' Oil is a traditional Barbadian planters' drink which, like the falernum liqueur it is sweetened and flavoured with, dates from the 1700s. Its 'Corn and Oil' name is derived from the Book of Deuteronomy, the fifth book of the Christian Old Testament. Chapters 1–30 are of sermons delivered to the Israelites by Moses on the plains of Moab, shortly before they enter the Promised Land. The salient verse being, "That I will give you the rain of your land in his due season, the first rain and the latter rain, that thou mayest gather in thy corn, and thy wine, and thine oil." | ||
| 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". | ||
| The 1871 Corpse Reviver | ||
| This recipe is found in the Gentleman's Table Guide, published in 1871, written by E. Ricket and C. Thomas. | ||
| 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. | ||
| Godfrey’s 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." | ||
| The Costume Party | ||
| This is an Anders original cocktail. | ||
| Cream of Coconut | ||
| Cream of coconut syrup is a thick, sweet, and creamy syrup made from coconut milk and sugar. | ||
| Crème de Cacao Infused Whipped Cream | ||
| Crème de cacao whipped cream is a delicious and easy-to-make topping for desserts and cocktails. It's made by whipping heavy cream until stiff peaks form, then folding in crème de cacao for a rich, chocolatey flavor. | ||
| 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 | ||
| --- | ||
| 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 Daiquiri | ||
| The Dark Daiquiri is a classic cocktail that offers a rich and flavorful twist on the traditional Daiquiri. It's made with dark rum instead of light rum, adding a depth of molasses and spice notes to the drink. | ||
| 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. | ||
| Rich Demerara Syrup | ||
| Rich Demerara syrup is a versatile ingredient that can be used in a variety of cocktails and other drinks. | ||
| Deshler | ||
| Enjoy your favorite rye whiskey in this Dubonnet and Cointreau drink from famed New York bartender Brian Miller. | ||
| Devil's Day Off | ||
| The Devil's Day Off is a refreshing and easy-to-make non-alcoholic cocktail created by Anders Erickson. It features a combination of grapefruit juice, lime juice, agave nectar, cinnamon, and Sanbitter soda. The drink is garnished with a sprig of rosemary. | ||
| 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. |
||
| The Division Bell | ||
| The Division Bell cocktail is a modern classic that combines the smoky flavors of mezcal with the bitter-sweetness of Aperol and the cherry notes of Maraschino liqueur. | ||
| 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. | ||
| Rich Earl Grey Syrup | ||
| Earl Grey syrup is a versatile and delicious addition to various beverages and desserts. It's made by infusing Earl Grey tea leaves in a simple syrup, resulting in a sweet and aromatic liquid with a distinct citrusy flavor from the bergamot oil in the tea. | ||
| 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. | ||
| 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. | ||
| Eggnog | ||
| Eggnog is a creamy, festive cocktail that's perfect for the holiday season. It's made with a base of eggs, sugar, milk, and cream, and is typically flavored with spices like nutmeg, cinnamon, and cloves. Alcohol, such as brandy, rum, or bourbon, is often added to give it a kick. | ||
| 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. | ||
| 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. | ||
| 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. | ||
| 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. | ||
| 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. | ||
| 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. | ||
| 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. |
||
| 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. | ||
| 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. | ||
| Freight Train Swizzle | ||
| A bright and herbaceous swizzle variant from legendary barman Sam Ross. | ||
| 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. | ||
| General Harrison’s Eggnog | ||
| This recipe came from Dale DeGroff in December 2012 who said: "A personal favourite, adapted from a recipe from Jerry Thomas' 1862 How to Mix Drinks: a totally different take on eggnog – made as a single-serve drink it includes a raw egg, so you need to shake the hell out of it." | ||
| 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.
|
||
| 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. |
||
| Ginger Syrup | ||
| Take your cocktail to the next level with homemade ginger simple syrup. All it takes is ginger and sugar. | ||
| 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. | ||
| 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. | ||
| 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. | ||
| 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. | ||
| Golden Cadillac | ||
| Created in 1952 by bartender Frank Cline at Poor Red's, it is among the best cocktails to feature Galliano. | ||
| Blended Grasshopper | ||
| The Grasshopper is a classic cocktail known for its vibrant green color and creamy, minty-chocolate flavor. It is a sweet, minty classic that tastes better than your traditional dessert. | ||
| 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. | ||
| Grenadine Syrup | ||
| Grenadine syrup is a versatile cocktail ingredient that adds a touch of sweetness and a vibrant red color to a variety of drinks. It's traditionally made from pomegranate. | ||
| 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. |
||
| 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. |
||
| Grey Fox | ||
| The Grey Fox is a non-alcoholic cocktail created by Anders Erickson featuring Earl Grey and lemon for flavors. | ||
| Grog | ||
| The 18th-century British Admiral Edward Vernon, nicknamed Old Grog for the grogram fabric cloak he wore, attempted to prevent scurvy among his men by serving them a pint of rum a day. The dark navy rum had nothing to do with scurvy, but it did lend itself to “the swinish vice of drunkenness”. As a result, Admiral Vernon ordered that the sailors tot of rum be mixed with water, lime juice, and brown sugar–making the world’s first cocktail. The drink was named Grog after Admiral Vernon. | ||
| Groseille Syrup | ||
| Groseille syrup is a red currant syrup that adds a tart and fruity flavor to cocktails. It's a key ingredient in classic cocktails like the Artist's Special and the Nineteen Twenty. | ||
| Guava Syrup | ||
| Guava syrup is a sweet and tangy syrup made from the tropical guava fruit. | ||
| Gum Syrup | ||
| Gum syrup (or gomme sirop) is basically simple syrup with the addition of powdered gum arabic. Its main benefit in a drink is added texture. Because it’s thicker, a good amount of weight is added to the drink. It takes a bit more forethought than simple syrup because you have to allow time for the gum arabic to fully incorporate, but the results are nice. Typically, gum arabic is added to a rich simple syrup (2:1 sugar:water) so it is sweeter. When a drink calls for a plain simple syrup (1:1). You notice the added texture more so than an increase in sweetness, but it’s still much less thick than gomme syrup. |
||
| 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. | ||
| Hemingway Daiquiri | ||
| The Hemingway Daiquiri cocktail takes its inspiration from Ernest Hemingway, who lived in Havana and enjoyed drinking sugarless Daiquiris. | ||
| 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. | ||
| Honey Syrup | ||
| Honey syrup is a simple syrup made with honey instead of sugar. It adds a unique flavor and sweetness to cocktails, elevating their complexity and balance. | ||
| Hot Buttered Rum | ||
| The Hot Buttered Rum cocktail is a classic hot drink that will warm your soul during the cold winter. | ||
| Hotel National Cocktail | ||
| The Hotel National / Nacional cocktail is a classic Cuban cocktail that has been enjoyed for decades. It is a refreshing and flavorful drink that is perfect for any occasion. | ||
| 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. | ||
| 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. | ||
| Irish Coffee | ||
| Irish Coffee is the perfect winter warming drink. To make it, combine Irish whiskey with sugar and coffee, and top it with cream. | ||
| Cold Brew Irish Coffee | ||
| The Cold Brew Irish Coffee is a refreshing and modern twist on the classic hot Irish coffee. This cocktail combines the bold flavors of cold brew coffee with the smooth warmth of Irish whiskey, creating a perfect drink for any occasion. | ||
| 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. |
||
| 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. |
||
| 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. | ||
| Jungle Bird | ||
| The Jungle Bird is a classic Tiki cocktail that was created in 1973 at the Aviary Bar in the Kuala Lumpur Hilton. It's a complex and balanced drink that combines the flavors of dark rum, Campari, pineapple juice, lime juice, and simple syrup. | ||
| Junior (aka Quick Recovery) | ||
| This drink appeared in a 1937 issue of Esquire magazine, and was recently rediscovered by David Wondrich. Jim Meehan includes it in his wonderful cocktail tome, The PDT Cocktail Book. | ||
| 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. | ||
| 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. | ||
| 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. | ||
| Lion's Tail | ||
| The Lion’s Tail is a classic cocktail stemming from Prohibition. it combines bourbon with allspice dram and bitters. | ||
| Littlest Rebel | ||
| The Littlest Rebel is a cocktail that blends the flavors of apple brandy, Scotch whisky, lime juice, and grenadine. It's a complex and refreshing drink with a smoky and fruity profile. Some bartenders also add egg white to create a frothy texture. |
||
| 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. |
||
| 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. | ||
| 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. | ||
| Mai Tai | ||
| It’s time you had a proper Mai Tai from Latitude 29 and Jeff “Beachbum” Berry, the renowned Tiki historian. | ||
| 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. | ||
| Manhattan | ||
| The Manhattan, a classic cocktail, believed to have started around the 1860s or 1870s, with a rich history, is a sophisticated and timeless drink that has captivated cocktail enthusiasts for generations. | ||
| 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. | ||
| Marooned Mango | ||
| The Marooned Mango is a delightful tropical cocktail that is perfect for those seeking a sweet, tangy, and refreshing drink. Its vibrant color and fruity flavors make it a visually appealing and delicious choice for any occasion. | ||
| 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. |
||
| 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. | ||
| Matador | ||
| The Matador is a tequila-based cocktail with a simple structure, similar to a margarita. | ||
| 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. | ||
| Miami Vice | ||
| This drink is a frozen mashup of two tropical classics—the Piña Colada and the Frozen Strawberry Daiquiri. It’s a crowd-pleaser in both flavor and presentation, thanks to those bold, contrasting colors. | ||
| 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." | ||
| Mint Julep | ||
| The Mint Julep is the signature drink of the Kentucky Derby. But this easy-to-make bourbon cocktail shouldn’t be reserved for only one day a year. | ||
| 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. | ||
| 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. | ||
| 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.)." |
||
| 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. | ||
| 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. | ||
| 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. | ||
| Naked & Famous | ||
| With Aperol, mezcal, Yellow Chartreuse, and lime juice, the summery Naked and Famous cocktail is a refreshing drink to serve year-round. | ||
| 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. | ||
| 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. | ||
| Noble Beast | ||
| The Noble Beast is a cocktail created by Anders Erickson. It's a riff on the classic Sherry Flip, incorporating a whole egg for a creamy texture | ||
| Oaxaca Old Fashioned | ||
| The Oaxaca Old Fashioned helped kick off the mezcal craze in the United States. Created in 2007 by New York bartender Phil Ward, the Oaxaca Old Fashioned introduced countless drinkers to the earthy spirit, which was unfamiliar to most consumers at the time. Ward first made the cocktail at Death & Co., the pioneering East Village bar, before placing it on the menu at Mayahuel, the dearly departed bar that he opened down the street. | ||
| Old Barrel | ||
| Rye whiskey spice, herbal liqueur complexity and vinous sherry sit alongside each other in a harmonious trinity with dashes of aromatic bitters and lemon zest freshness in this riff on a classic Old Fashioned. | ||
| Old Cuban | ||
| It’s not quite a Mojito, not quite a French 75. This is the Old Cuban, a modern-classic cocktail from New York bartending legend Audrey Saunders. | ||
| 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. |
||
| 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. |
||
| 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. | ||
| 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. | ||
| Passion at the Disco | ||
| The Passion at the Disco cocktail is a refreshing and vibrant drink that combines the tropical flavors of passion fruit with the bright citrus notes of lime. | ||
| Passion Fruit Syrup | ||
| Passion fruit syrup is a tropical, tangy syrup that adds a burst of fruity sweetness and a touch of tartness to cocktails. | ||
| 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. | ||
| 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. | ||
| Perfect Manhattan | ||
| The Manhattan, a classic cocktail, believed to have started around the 1860s or 1870s, with a rich history, is a sophisticated and timeless drink that has captivated cocktail enthusiasts for generations. The Perfect Manhattan uses equal parts of sweet and dry vermouth. | ||
| 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. | ||
| Piña Colada | ||
| The Piña Colada is a classic tropical cocktail that is loved by many for its sweet and refreshing flavor. It is made with rum, pineapple juice, and cream of coconut, and is typically served blended with ice or shaken with ice and strained. | ||
| Pineapple Infused Rum | ||
| Pineapple-infused rum is a delightful spirit that captures the essence of tropical paradise. Made by steeping fresh pineapple in high-quality rum, the result is a sweet and fruity concoction that's perfect for sipping on its own or incorporating into a variety of cocktails. | ||
| 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 | ||
| The cocktail is probably named in honour of the American actress Hazel Dawn (1890-1988), who played the lead role in the 1911 Broadway hit musical comedy The Pink Lady by Ivan Caryll. She rose to fame playing this role and subsequently appeared in 15 feature films, but always retained The Pink Lady nickname. The cocktail's creator is not recorded, but sometimes it is attributed to the American actress and interior decorator Elsie de Wolfe (1859-1950). |
||
| Pink Pearl | ||
| --- | ||
| Pink Squirrel | ||
| The Pink Squirrel cocktail is boozy, creamy and easy to make. It combines the unusual liqueur, creme de noyaux, with creme de cacao and heavy cream, and ties to a legendary Midwest cocktail bar. | ||
| 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. | ||
| Placebo (NA Painkiller) | ||
| This cocktail is a tropical blend of pineapple juice, orange juice, cream of coconut, lime juice, cinnamon, and nutmeg. | ||
| Plum Island | ||
| Named for an island in Green Bay, this was created by Anders Ericson. | ||
| Pomegranate Limeade | ||
| Pomegranate limeade is a refreshing and vibrant drink that balances the sweet-tart flavors of pomegranate and lime. It can be enjoyed on its own as a non-alcoholic beverage or used as a base for cocktails. | ||
| 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. | ||
| Pousse Café | ||
| Pousse Café is a style of drink that has many layers (typically between three and seven). When made properly they're absolutely beautiful, but they require time, patience, and a steady hand. For this reason they aren't popular among most bartenders - it's a quick way to find yourself in the weeds! However, if you're curious and wanting to try your hand at it, this is a fun way to explore new flavor combinations! There are some things to keep in mind. You want to have an idea of each ingredients' density (heavier ingredients fall to the bottom), and consider the drink's evolution of flavors as you sip your way through it. That's not to say you can't shoot your Pousse Cafés, but the more layers, the muddier the shot will be. Patience is a virtue. The Pousse Café is both the test and the reward. | ||
| Pousse Café Shot | ||
| Pousse Café is a style of drink that has many layers (typically between three and seven). When made properly they're absolutely beautiful, but they require time, patience, and a steady hand. For this reason they aren't popular among most bartenders - it's a quick way to find yourself in the weeds! However, if you're curious and wanting to try your hand at it, this is a fun way to explore new flavor combinations! There are some things to keep in mind. You want to have an idea of each ingredients' density (heavier ingredients fall to the bottom), and consider the drink's evolution of flavors as you sip your way through it. That's not to say you can't shoot your Pousse Cafés, but the more layers, the muddier the shot will be. Patience is a virtue. The Pousse Café is both the test and the reward. | ||
| Preakness | ||
| Named for a horse race that is not the Kentucky Derby, this Manhattan variation gets a splash of Benedictine for complexity. | ||
| Prescription Julep | ||
| The Prescription Julep is a classic cocktail that dates back to the mid-1800s. It's a refreshing and complex drink that combines the flavors of rye whiskey, cognac, mint, and sugar. | ||
| Psycho Killer | ||
| White cacao and banana liqueur balance the dry, bitter duo of cocoa nibs and Campari in this elegant Irish whiskey cocktail from The Dead Rabbit. | ||
| Quarter Century | ||
| This is an Anders Erickson original cocktail created for New Year's Day, 2025. | ||
| Queen's Park Hotel Super Cocktail | ||
| The Queen's Park Hotel Super Cocktail, also known as the Trinidadian Daiquiri, is a complex and flavorful drink that blends the sweetness of grenadine and vermouth with the tartness of lime juice and the spiciness of Angostura Aromatic Bitters. | ||
| Queen's Park Swizzle | ||
| The Queen's Park Swizzle is a classic rum cocktail that originated in Trinidad. | ||
| Rabo de Galo | ||
| The Rabo de Galo is a classic Brazilian cocktail known for its simplicity and bold flavors. | ||
| Raspberry Syrup | ||
| Fresh raspberry syrup adds sweet, tart, fruity flavor to drinks of all kinds. | ||
| Rattle Skull | ||
| The Rattle Skull is a classic cocktail that dates back to the 18th century.It is made with rum, brandy, porter, lime juice, 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. | ||
| Red Hook | ||
| Created by Vincenzo Errico for Milk & Honey in 2003 this is the drink which launched a whole category of Manhattan variations. This drink was created when Errico discovered the Brooklyn, a Manhattan variation which uses Amer Picon, a french digestif no longer available in the US. Errico was an Italian which Sasha Petraske brought back from London and convinced to come to New York and work at the bar for a few years. Errico wanted to showcase the long neglected (at the time) Punt e Mes which is an italian Vermouth which has a distinct flavor profile in that it has a bitter finish. It is somewhere in between a vermouth and an amaro, but is wine based. Errico expertly paired the bitter of the vermouth with the sweet dryness of the maraschino liqueur and the dryness of the rye whiskey, which also a tad sweet from the corn in it’s mash bill. The result, a perfectly balanced Manhattan variation. Joseph Schwartz was the guy who suggested the name Red Hook because it was drink that was somewhere in between a Manhattan and a Brooklyn. Brilliant! | ||
| Remember the Maine | ||
| If you like a Rye Manhattan, you’ll love this historic variation that adds cherry liqueur and a bit of absinthe. | ||
| 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. | ||
| 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. | ||
| Sage Honey Syrup | ||
| Sage-infused honey syrup adds a unique twist to classic cocktails, creating a warm and comforting drink. | ||
| 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. | ||
| 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. | ||
| 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. | ||
| See No Evil | ||
| The See No Evil is a smoky, spicy cocktail created by Anders Erickson. | ||
| Semester Abroad | ||
| A pretty cocktail, variation on the Cape Codder. | ||
| Sentimental Gentleman | ||
| The Sentimental Gentleman is a sophisticated and elegant cocktail that combines the warmth of whiskey with the herbal notes of Benedictine and the subtle sweetness of walnut liqueur. | ||
| Sereni-Tea Now! | ||
| --- | ||
| Shamrock | ||
| Adapted from a recipe in Hugo R. Ensslin's 1917 Recipes for Mixed Drinks (2nd Edition). |
||
| 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. | ||
| Shark's Tooth | ||
| Originally surfacing during tiki's heyday, today there are variations to suit every palate. Here the recipe is very rum-forward, served straight up after a quick shake with ice, and the presentation is more understated than might typically be expected. | ||
| Sherry Cobbler | ||
| Chill down with this old-school, low-alcohol sipper. The Sherry Cobbler is a classic, delicious alternative to the Mint Julep. | ||
| Sherry Flip | ||
| The Sherry Flip is a classic cocktail that has been around since the 1800s. It is a rich and creamy drink that is perfect for sipping on a cold winter day. The cocktail is made with sherry, egg, sugar, and spices. | ||
| Shoddy Toddy | ||
| This is an Anders original cocktail. | ||
| Shrunken Skull | ||
| The Shrunken Skull is a classic Tiki cocktail that is a bit like a Daiquiri, but with a touch of mystery and a spooky presentation. | ||
| 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. | ||
| Siesta | ||
| This cocktail was created in 2006 by Katie Stipe. The build is similar to a Hemingway Daiquiri, but Tequila and Campari steer the drink in a different direction. It’s bright and crisp with a soft bitterness on the finish that will have you wanting another sip. | ||
| Semi-Rich Simple Syrup | ||
| Semi-rich simple syrup is a versatile ingredient that can be used in a variety of cocktails and other drinks. | ||
| 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. | ||
| Smoked Maple Old Fashioned | ||
| The Smoked Maple Old Fashioned is a variation of the classic cocktail that adds a smoky, sweet, and savory twist. | ||
| S'no Problem | ||
| A blend of Jamaican rum, bourbon whiskey, rich demerara syrup, Angostura Aromatic Bitters, black tea, and oat milk. | ||
| Southside | ||
| This pre-Prohibition classic is a simple, refreshing mix of gin, citrus, mint and sugar. The exact origins are a bit murky - some say Chicago, others point to New York - but one thing’s clear: it’s a crowd pleaser. | ||
| 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. | ||
| Spa Water | ||
| A spa water cocktail is a mixed drink that typically includes cucumber slices, simple syrup, lime juice, water, and sparkling water. | ||
| 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. | ||
| Spiced Tea | ||
| --- | ||
| 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.
|
||
| Spring Forward | ||
| The Spring Forward cocktail is a light and refreshing drink that's perfect for the warmer months. | ||
| Staggering Gentleman | ||
| The Staggering Gentleman is a powerful cocktail that combines the rich flavors of bourbon with the complexity of Benedictine and walnut liqueur. | ||
| 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. | ||
| Stinger | ||
| Feel the sweet sting of cognac and crème de menthe with the Stinger, a classic high-society cocktail from the pre-Prohibition era. | ||
| Strawberry Basil Smash | ||
| The Strawberry Basil Smash is a refreshing cocktail that combines the sweetness of strawberries with the herbaceousness of basil. | ||
| 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. | ||
| 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. | ||
| Tea Simple Syrup | ||
| --- | ||
| NAME | ||
| Lorem ipsum dolor sit amet, consectetur adipiscing elit. | ||
| Tequila 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. | ||
| Thyme-Infused Syrup | ||
| Thyme syrup is a simple syrup infused with the flavor of thyme. It's a versatile ingredient that can be used in a variety of drinks and dishes. | ||
| Tipperary | ||
| Love the Bijou? Try a Tipperary, a Dead Rabbit favorite made with Irish whiskey, without the Campari. | ||
| Tom & Jerry | ||
| It is a variant of eggnog with brandy and rum added and served hot, usually in a mug or a bowl. Separate eggs. | ||
| 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. | ||
| 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. | ||
| Tradewinds | ||
| The Tradewinds is a classic tiki cocktail that blends the flavors of rum, apricot, coconut, and citrus. | ||
| Tradewinds Negroni | ||
| Adapted from a recipe created by Justin Elliott at The Townsend, Austin, Texas, USA. | ||
| 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. | ||
| Wardroom | ||
| Adapted from a 2020 recipe by Jason E. Clapham of Clapham Cocktails, Oxford, England. Jason says, "The Wardroom features port, cognac, and rum, the three favourite libations of the British Naval officer." | ||
| Wassail | ||
| Wassail is a warm, spiced beverage with a rich history dating back to ancient England. It's traditionally made with mulled cider, ale, or wine, sweetened with honey or sugar, and flavored with warming spices like cinnamon, cloves, and nutmeg. It is often spiked with brandy and/or sherry. | ||
| 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 Negroni | ||
| The White Negroni Cocktail is a Negroni riff featuring gin, Suze and Lillet Blanc. It’s light, bittersweet and floral. | ||
| White Russian | ||
| The White Russian is a classic three-ingredient cocktail that combines vodka, Kahlúa and cream. Here's how to make this iconic drink. | ||
| 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. | ||
| 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. | ||
| 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. | ||
| Zombie | ||
| Created by Don Beach in 1934 at Don the Beachcomber's in Hollywood, USA. This recipe is adapted from one published in Jeff Berry's Sippin' Safari, which Jeff sourced from the 1937 notebook of Beachcomber's waiter Dick Santiago. | ||
Mahnke Family Cocktail Recipes