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6
Brandy Crusta
Collection
Try out
Rating
00
0
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Description
During his Bar Shift in New York City, Daniel Victory’s Brandy Crusta served as a reminder of his native New Orleans. The legendary cocktail was invented there and has been the base formula of countless other drinks that have inspired Victory since.
Preparation
Rim a coupe with sugar and set aside.
Add all ingredients into a shaker with ice and shake.
Strain into the prepared glass.
Garnish with a lemon twist.
Breakdown
2 ounces brandy
1/4 ounce curaçao
1/2 ounce fresh lemon juice
1/2 ounce
1 tsp maraschino liqueur
1 dash Angostura bitters
lemon twist
Garnish: sugar rim
Type
Cocktail
THE SAYONARA FOREVER
Rating
00
0
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Description
Shōchū is still a strange world for many. No wonder. A total of 53 raw materials can be used for the Japanese national spirit.

Three different types of Koji mushrooms - white, yellow and black - push them in turn aromatically in their own direction, from floral to umami.

Then the schnapps can also be adjusted from 23 to 43% vol.

This could of course also be a formula for arbitrariness. And in fact there are also very tasteless shōchūs, which give an idea of where the not very flattering name of
Japanese vodka comes
from.

But rather, these regulations open up a broad spectrum, and anyone familiar with Japanese obsession with details and products knows that this is
at
.
Preparation
1 Pour all ingredients into the glass except for the soda Add 2 ice cubes and stir briefly 3 Top with soda and stir briefly
Breakdown
2 cl grapefruit juice 2 cl pear syrup (with vinegar based on Douglas fir buds) 2 cl Noilly Prat 3 cl Shōchū 1 dash absinthe soda on top
Alcohol?
Alcoholic
Shaker
No shaker
Glasses
Gin & Tonic Glass
Glass image
Liquors
Noilly PratShochuAbsinthe
Juices
Grapefruit juice[1]
Syrup
Pear Syrup
Ingredients
Soda water
Type
Cocktail
Cucumber Cleanse
Collection
Try out
Rating
00
0
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Description
The lemon and cayenne juice cleanse popular when people are looking to counter overindulgence was the inspiration for this juice bar riff, says Troy Smith, the beverage director at California’s
resort and spa. Sean Hogan, a bartender at the resort’s Lobby Lounge, substituted the usual maple syrup for ginger and honey, whose flavors better meld with the fresh flavor of cucumber. He uses a
centrifugal juicer to extract the juice and recommends using it as soon as possible. “Lemon and lime juices are best within about four hours of pressing, and cucumber is viable for about 12 hours.”
Preparation
Add all ingredients into a shaker and dry-shake (without ice) until frothy.
Add ice and shake again until well-chilled.
Strain into a cocktail glass.
Garnish with a sprinkle of ground cayenne.
*Ginger syrup: Bring 1 cup sugar and 1 cup water to boil in small saucepan. Add 4 oz peeled ginger cut into thin rounds (about a 10-inch long piece). Remove from heat and allow to steep for 30 minutes, then strain out solids. Store in refrigerator up to several weeks.
Breakdown
2 ounces Absolut vodka
3/4 ounce fresh cucumber juice
1/2 ounce fresh lemon juice
1/4 ounce ginger syrup*
1/4 ounce honey
1 egg white
Garnish: ground cayenne
Type
Cocktail
Chai Tea Fizz
Rating
00
0
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Description
While chai lattes are regularly found at coffee shops and cafes across the country, rarely do they include any kind of alcoholic beverage, especially gin. The Chai Tea Fizz isn’t going to show up on your local Starbucks menu anytime soon, nor even that hip coffeeshop down the street from the three other Starbucks. Luckily, it’s not a difficult drink to make at home.
The base liquor for the Chai Tea Fizz is
. While similar to the famous Bombay Sapphire, the East expression also includes two new botanicals—lemon grass and black pepper. The peppery, citrusy and floral gin pairs well with the chai tea syrup that sweetens the drink, adding even more botanical complexity to the mix.
As with any
, the drink is made with egg white, citrus and club soda, and then served “long,” which refers to being served in a highball glass with no ice. This involves a dry shake first (all the ingredients save the club soda shaken with no ice), then a normal shake with ice to make sure the drink is especially cool before it gets poured in the glass and topped with the club soda. It’s important to make sure the soda is completed chilled, and it’s not a terrible idea to chill the highball glass, too.
Like the
, the Chai Tea Fizz is light, bright and fluffy, which makes it a lovely drink for brunch. Using a black tea based chai rather than an herbal tea chai will also add a modest amount of caffeine, which gives you even more of an excuse to whip some of these up for your next brunch party.
Preparation
1 1/2 ounces Bombay Sapphire East gin
3/4 ounce lemon juice
1/2 ounce chai tea syrup*
1/2 ounce egg white
Club soda, to top
Garnish: lemon twist

Breakdown
1 1/2 ounces Bombay Sapphire East gin
3/4 ounce lemon juice
1/2 ounce chai tea syrup*
1/2 ounce egg white
Club soda, to top
Garnish: lemon twist

*Chai tea syrup:
Steep 1 chai tea bag in 16 ounces of warm
for 1 hour. Remove tea bag and allow to cool.
Type
Cocktail
Floradora
Rating
00
3
Save
Preparation
Add all ingredients except the club soda into a shaker with ice and shake.
Strain into a highball glass over fresh ice.
Top with club soda and garnish.
Garnish with a raspberry.
*Raspberry syrup: In a bowl or other large container, muddle 1 12-oz pack of frozen raspberries and 25 oz simple syrup (one part sugar, one part water). Let stand for 12 hours at room temperature. Strain and refrigerate before using.
Breakdown
2 oz Beefeater gin
1/2 oz Fresh lime juice
Club soda, to top
Garnish: Raspberry
Notes
Too sweet, not interesting
Type
Cocktail
Honey rose Martini
Rating
000
4.5
Save
Breakdown
50ml gin
25ml vermouth
Dash of bitters
10ml rose and honey syrup*
Rose petals, to garnish
Notes
Double strain + dry shake. No need to make a syrup, can put half honey, half rose water directl in shaker.
Type
Cocktail
Graped Crusader
Collection
Max 1
Rating
00
5
Save
Description
Armagnac and dry apera—an Australian fortified wine—anchor this bright blend from Bulletin Place in Sydney, Australia. If you can’t find apera, fino sherry is a fine substitute.
Preparation
Shake all of the ingredients with ice, strain into a chilled glass, then garnish. Cold-Pressed Ginger Syrup: Using a grater or microplane, grate 1 large piece of fresh ginger and press through cheesecloth or a fine-mesh strainer, collecting the juice (alternatively, juice the ginger using an electric juicer). Measure the amount of juice and add an equal amount of sugar, whisking until the sugar dissolves. Keep the remainder refrigerated for up to 3 days.
Breakdown
1 1⁄4 oz. Armagnac 1⁄2 oz. dry apera (or substitute fino sherry) 1⁄2 oz. simple syrup (1:1) 1 tsp. cold-pressed ginger syrup 2 dashes orange bitters Tools:shaker, strainer Glass:coupe Garnish:red grape
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Coupe
Glass image
Materials
Blender
Liquors
ArmagnacDry sherry
Syrup
Simple syrup
Ginger syrup
Bitters
Regans' Orange Bitters No. 6
Type
Cocktail
Cucumber, Basil & Lime Gimlet
Collection
Try out
Rating
00
6
Save
Description
The Gimlet is a classic combination of gin, lime juice and simple syrup that was likely invented by British sailors in the late 18th century as a way to prevent scurvy, a disease caused by a deficiency of vitamin C. Since its inception, the
has saved lives and quenched thirsts. It has also inspired countless variations, from simple riffs like the
to more elaborate cocktails featuring fruits, liqueurs and herbs.
The Cucumber, Basil & Lime Gimlet calls for muddled cucumbers and basil leaves, giving the drink a boost of fresh produce. It also swaps out gin for vodka and adds a little lemonade for the ideal warm-weather cocktail.
The original Gimlet was made with gin, a dry and botanical spirit, but Vodka Gimlets rose to popularity during the 1980s and 1990s. A milder and more neutral tasting option, vodka can take a back seat and allow other ingredients to shine. In this case, cucumber and basil provide freshness and aromatic herbal notes, and the lemonade lends a hint of hydrating sweetness, taking the place of sugar.
For decades, the Gimlet was predominately made with Rose’s lime cordial, a bottled mixture of lime juice and sugar. But fresh lime juice was used in the original cocktail and is also present in today’s preferred version, adding the rich bite of citrus that you can’t find outside the real fruit.
Try making a Cucumber, Basil & Lime Gimlet on a warm summer day, at your next backyard barbecue or whenever you have some fresh ingredients in the house. The drink is tasty and restorative, and while it doesn’t count as a full serving of vegetables, a little extra green produce in your diet is always a good idea.
Preparation
Muddle the cucumber and basil in a shaker.
Add the vodka, lemonade, lime juice and ice, and shake until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with a basil leaf.
Breakdown
2 slices cucumber (1/4-inch slices)
1 1/2 fresh basil leaves
1 1/2 ounces vodka
1 ounce lemonade
1/4 ounce lime juice, freshly squeezed
Garnish: basil leaf

Notes
fresh; for at the pool with warm weather and enough ti,e: you dont want to get drunk but have a sip of freshness:
Type
Cocktail
Green Tea Highball
Collection
Try out
Rating
000
6.5
Save
Description
Two of Japan’s most famous beverages get cozy in this uplifting cocktail.
Preparation
Add the whisky and tea to a Collins glass with an ice spear and stir.
Top with the soda water.
Garnish with the maple leaf candy.
Breakdown
2 ounces Japanese whisky
2 ounces brewed green tea, cooled
soda water
Garnish: maple leaf candy

Notes
if you like whiskey pure you will enjoy this cocktail: it is very specific in taste but good:
Type
Cocktail
Avenue Scotch Cocktail
Rating
00
7
Save
Description
The smokiness of scotch meets the spice of ginger, the sweetness of passion fruit syrup and the brightness of lime juice.
Preparation
Combine all of the ingredients into a shaker with ice, then shake vigorously. Double strain into a coupe, then garnish. Passion fruit syrup: Combine 3 parts simple syrup (1:1) with 1 part passion fruit purée. Store in the refrigerator for up to 2 weeks. Ginger Syrup: Combine 1 part fresh ginger (by volume) with 1 part cold simple syrup (1:1). Blend on high for 1 minute, then strain. Store in the refrigerator for up to 2 weeks.
Breakdown
1½ oz. Scotch 1 oz. passion fruit syrup ¾ oz. fresh lime juice ½ oz. ginger syrup Tools:shaker, strainer Glass:coupe Garnish:lemon thyme sprig
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Coupe
Glass image
Liquors
Scotch
Juices
Lemon juice[1]
Syrup
Passion fruit syrup
Ginger syrup
Type
Cocktail
Maguey sour
Collection
Pina Night
Rating
00
7
Save
Description
Maguey is another name for agave. Roasting the heart of the plant in an earthen pit (as opposed to steaming or baking it, which is done for tequila) is what gives Mezcal its smoky flavor.
Preparation
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnishes and shake well. Strain into an ice-filled rocks glass and garnish with the grated nutmeg and orange twist.
Breakdown
2 ounces Mezcal
½ ounce 1/2 Bénédictine (brandy-based herbal liqueur)
¾ ounce fresh lemon juice
½ ounce 1/2 orgeat (almond-flavored syrup)
½ large egg white
1 Pinch of freshly grated nutmeg and orange twist, for garnish
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Rocks
Glass image
Liquors
Mezcal
Benedictine
Juices
Lemon juice[1]
Syrup
Orgeat syrup
Ingredients
Egg white
Nutmeg
Type
Cocktail
Ruby
Collection
Try out
Rating
00
7
Save
Description
“The Ruby is a fruit-centric drink,” says bartender Tony Abou-Ganim. “I use a vodka with a good structure, rich mouthfeel and diverse fruit flavors. A potato-based vodka is ideal to help soften and moderate the drink’s bitter and floral elements.”
Preparation
Add all ingredients into a cocktail shaker and dry-shake (without ice).
Add ice and shake again until well-chilled.
Strain into a chilled coupe glass.
Express a grapefruit twist over the top and discard.
Breakdown
1 1/2 ounces vodka 1/2 ounce Aperol 3/4 ounce St-Germain elderflower liqueur 3/4 ounce freshly squeezed ruby red grapefruit juice 3/4 ounce freshly squeezed lemon juice 1 Tbsp egg white Garnish: expressed grapefruit twist
Notes
bit heavy, but very tasty and if you go to a bar for good quality cocktail you should order this one; it is delicious but very sweet like candy
Type
Cocktail
Rhum Agricole Cocktail: Tour Le Carbet
Rating
000
7.5
Save
Description
In this rhum agricole cocktail, the tropical flavors of Martinique rhum, lime, and falernum are balanced by the earthiness of French gentian liqueur. Shannon Mustipher includes this recipe in her book, Tiki: Modern Tropical Cocktails.
Preparation
Shake all of the ingredients with ice, then double strain into a chilled glass and garnish.
Breakdown
2 oz. rhum agricole blanc 3⁄4 oz. fresh lime juice 3⁄4 oz. falernum 1⁄2 oz. Suze Tools:shaker, strainer, fine strainer Glass:coupe Garnish:lime wheel
Alcohol?
Alcoholic
Shaker
Tin on tin
Shaker image
Glasses
Coupe
Glass image
Liquors
Rhum agricole
Falernum
Suze
Juices
Lime juice
Type
Cocktail
The Forsyte Botanist Gin Tea Cocktail ft. Earl Grey
Collection
Try out
Rating
000
7.5
Save
Description
As you welcome the brisk of the upcoming holidays - enhance and flame your inner self with The Forsyte and start your next chapter. Inspired by Hotel Americano in conjunction with Tealeaves, this tea creation should appeal to Tom Collins lovers who pine for a more complex taste. Tealeaves' Flowery Earl Grey infusion enhances the gin's citrus, and floral notes, giving The Forsyte its literary presence - lending new meaning to John Galsworthy's, "Indian Summer of a Forsyte" depicting an array of autumn flavors and aromas. Thank you for watching and we hope to inspire you.
Preparation
The Forsyte Recipe: 1.25 oz Flowery Earl Grey infused Botanist Gin 1 oz Cardamaro Amaro 1.5 oz fresh Meyer lemon juice (sub: fresh lemon juice) 1 oz fresh grapefruit juice 1/2 oz spiced syrup 3 dashes grapefruit bitters garnish with flamed orange peel Infused Gin Recipe: 1 oz Flowery Earl Grey to every 8 oz of The Botanist Gin.. steep 24 to 48 hours. Spiced Syrup Recipe: 8 oz sugar in the raw 5 oz water zest of 1 Meyer lemon (sub: regular lemon) 2 diced kumquats (sub: zest of 1 orange) 2 leaves Lemon Verbena (shredded) 4 whole Allspice (crushed) a pinch of crated nutmeg Preparation: In small sauce pan heat 5 oz of water at medium heat for 3 min. Add 8 oz of sugar in the raw & stir continuously for 2 min. until sugar dissolves. add rest of ingredients & lower to low heat. Cook for 10 min. more - stirring every 2 min. Let cool down to room temperature for 1 hour.
Breakdown
1.25 oz Flowery Earl Grey infused Botanist Gin 1 oz Cardamaro Amaro 1.5 oz fresh Meyer lemon juice (sub: fresh lemon juice) 1 oz fresh grapefruit juice 1/2 oz spiced syrup 3 dashes grapefruit bitters garnish with flamed orange peel
Shaker
Mixing glass
Shaker image
Type
Cocktail
Double Agent: A Manhattan Riff
Rating
00
8
Save
Description
A Manhattan by way of Halifax, this riff on the classic combines a spicy Canadian rye whisky, a traditional Italian vermouth, and bittersweet Cynar. “This drink was made with the idea of complementing the distinct spice found in a Canadian rye,” says Jacob McDonald, bar manager at The Bicycle Thief.
Preparation
Stir all of the ingredients with ice, strain into a chilled glass, then garnish.
Breakdown
1 1⁄2 oz. Canadian rye whisky (McDonald uses Lot 40) 1 oz. sweet vermouth (McDonald uses Cocchi Vermouth di Torino) 1⁄2 oz. Cynar Tools:barspoon, strainer Glass:cocktail Garnish:amarena cherry
Alcohol?
Alcoholic
Shaker
Mixing glass
Shaker image
Glasses
Martini
Glass image
Liquors
Canadian rye whiskySweet vermouthCynar
Type
Cocktail
Menta Wray
Rating
00
8
Save
Description
Branca Menta adds depth to this simple twist on a classic Jamaican highball.
Preparation
Combine all of the ingredients in an ice-filled Collins glass and gently stir to combine. Garnish.
Breakdown
¾ oz. Jamaican overproof rum (such as Wray & Nephew) ¾ oz. Branca Menta ½ oz. fresh lime juice 3-4 oz. chilled grapefruit soda (such as Ting) Tools:barspoon Glass:Collins Garnish:lime wedge
Alcohol?
Alcoholic
Shaker
No shaker
Glasses
Collins
Glass image
Liquors
Jamaican rumBranca Menta
Juices
Lime juice
Ingredients
Grapefruit soda
Type
Cocktail
Hotel Nacional Riff: Cannonball
Collection
Tropical Menu
Rating
00
8
Save
Description
Mezcal amps up the earthy side of apricot and pineapple in this riff on the Hotel Nacional.
Preparation
Shake all of the ingredients in a shaker with about an ounce of pebble ice. Strain into a glass or mug over crushed or pebble ice, then garnish.
Breakdown
2 oz espadín mezcal (duBois uses El Silencio) ¾ oz. fresh lime juice ¾ oz. pineapple juice ¼ oz. apricot liqueur (Puesto uses Giffard) 3 dashes Angostura bitters Tools:shaker, strainer Glass:tiki mug or similar Garnish:grapefruit slice, pineapple slice, edible flower (optional)
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Mug
Glass image
Liquors
Mezcal
Apricot liqueur
Juices
Pineapple juice
Lime juice
Bitters
Angostura Aromatic Bitters
Type
Cocktail
Brother Hal
Rating
00
8
Save
Description
“Chartreuse is not classically used in rum cocktails; however, the herbaceous character can play well with sugar-cane-based distillates,” says Scott Woodworth, the lead bartender at
in Denver.

His drink with white rum, mezcal, falernum and fresh citrus “provides the perfect balance of sweet, savory and citrus,” he says. It can also show that Green Chartreuse is not a one-trick pony of medicinal licorice flavors.

Preparation
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a Tiki glass over fresh crushed ice.
Serve with a straw.
Breakdown
1/2 oz Green Chartreuse
1 oz Fresh lime juice
3/4 oz Fresh orange juice
Garnish: Lime wedge
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Highball
Glass image
Liquors
White rum
Mezcal
Green chartreuse
Velvet Falernum
Juices
Lime juice
Orange juice[1]
Type
Cocktail
Tropical Paloma
Collection
Try out
Rating
00
8
Save
Preparation
Squeeze your juices •  I feel like if I mention it here, you remember you should have fresh •  Now add all juices plus boozes to your cocktail shaker with ice •  Shake •  Strain into your tiki mug that you've filled with fresh ice •  Garnish •  All tiki drinks require garnishes •  Admire the island fun •  Might as well drink it too • 
Breakdown
1½ oz. tequila 1 oz. grapefruit juice ¾ oz. lime juice ½ oz. curacao ½ oz. elderflower liqueur Mini parasol Grapefruit wedge Glass type: tiki mug
Type
Cocktail
Japanese cocktail
Rating
00
8
Save
Preparation
Shake all with ice
Breakdown
-0.5 Orgeat -2 Hennesy -2 Dashes teapot bitters
Notes
Very nice for people that like Hennesy
Type
Cocktail
Last Word
Collection
Try out
Rating
000
8.5
Save
Description
The Last Word was first served at the Detroit Athletic Club, circa 1915. Created just before the start of Prohibition, likely by a bartender named Frank Fogarty, it’s one of the cocktail canon’s most successful Prohibition-era drinks.
Composed of gin,
, maraschino liqueur and fresh lime juice, the Last Word showed some staying power and appeared in Ted Saucier’s 1951 book, “
.” But by then, it had mostly fallen out of favor, and after World War Two, it had retreated into the dusty corners of cocktails past.
After decades of being lost to history, the Last Word was one of the first pre-Prohibition drinks to lead the cocktail revival of the early aughts. Murray Stenson, then working at Seattle’s Zig Zag Café, unearthed the equal-parts classic, finding it in Saucier’s book. He stirred up the drink for his customers, and it proliferated from there, first reaching Portland and other west coast cities before quickly making its way to New York. Before long, the Last Word was a staple in cocktail bars across the country, revered for its heady balance of sweet, sour and herbal flavors.
The Last Word is about as close to perfect as cocktails get. But like with many classics, creative bartenders—both of the professional and at-home variety—have found ways to riff on the Last Word. The
, invented by NYC barkeep Sam Ross in 2008, is a liberal take on the original that features bourbon. Other variations hew more closely to the classic recipe, but sub out gin for another base spirit. Mezcal makes an earthy, savory version while rhum agricole produces a fresh and grassy drink. Of course, the first versions were supposedly made with bathtub gin specific to the Detroit Athletic Club, so even London Dry or Old Tom gins technically stray from the original.
Whether you stick to the classic recipe or stake out on your own, one thing is certain: The Last Word will leave you, um, speechless.
Preparation
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a chilled coupe glass.
Garnish with a brandied cherry (optional).
Breakdown
3/4 ounce gin
3/4 ounce green Chartreuse
3/4 ounce maraschino liqueur
3/4 ounce lime juice, freshly squeezed
Garnish: brandied cherry (optional)

Type
Cocktail
Set the New Year on Fire
Collection
Try out
Rating
000
8.5
Save
Description
This New Year's Eve-inspired libation by bartender Yael Vengroff comes with all the pyrotechnics.
Preparation
Add lime juice, syrup and mint leaves to a Collins glass and press gently with a muddler.
Add scotch and fill with crushed ice.
Float Campari on top and fill with more crushed ice.
Garnish with a flaming lime shell*.


Breakdown
3/4 ounce lime juice, freshly squeezed
1/2 ounce
6 mint leaves
2 ounces Bowmore 12-year-old single-malt scotch
1/2 ounce Campari
Garnish: flaming lime shell*

*Flaming lime shell: Squeeze juice from half a lime, reserving juice for another use. Place lime shell atop prepared cocktail and place 1 sugar cube inside. Douse sugar cube with Bacardi 151 rum and carefully light on fire. Extinguish before drinking.

Notes
Good one, very easy drinking away, better version of moscow mule: bar delight for sure:
Type
Cocktail
Tropical Popsicle From Noble Experiment
Rating
00
10
Save
Description
Passionfruit and Aperol meet Japanese whisky in this highball from Noble Experiment in San Diego.
Preparation
Add the first 4 ingredients to shaker and shake with ice. Strain into the Collins glass over fresh ice, then top with seltzer. Garnish. Passionfruit Syrup: Combing equal parts passionfruit purée and rich simple syrup (2:1). Whisk together until combined.
Breakdown
1½ oz. Japanese Whisky (Roehr uses Suntory Toki) ½ oz. Aperol 1 oz. passionfruit syrup ½ oz. fresh lime juice seltzer, to top Glass:Collins Garnish:banana leaf or lime wheel
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Collins
Glass image
Liquors
Japanese whiskyAperolSeltzer
Juices
Lime juice
Syrup
Passion fruit syrup
Notes
Incredible!
Type
Cocktail
Trident Cocktail
Rating
00
Save
Description
Robert Hess calls the Negroni-esque Trident “one of my most successful cocktails.” Combining equal parts of sherry, Cynar and aquavit with a couple of dashes of bitters, it’s deliciously dry, bitter and herbaceous. The original recipe called for 2 dashes of peach bitters, but Hess subsequently revised it to include 1 dash of peach bitters and 1 dash of orange bitters.
Preparation
Stir all of the ingredients in a mixing glass with ice until chilled. Strain into a glass, then garnish.
Breakdown
1 oz. dry sherry 1 oz. Cynar 1 oz. aquavit 1 dash peach bitters 1 dash orange bitters Tools:mixing glass, barspoon, strainer Glass:cocktail Garnish:lemon twist
Alcohol?
Alcoholic
Shaker
No shaker
Glasses
Martini
Glass image
Materials
Mixing Glass
Liquors
Dry sherryCynarAquavit
Bitters
Peach bittersRegans' Orange Bitters No. 6
Type
Cocktail
The Wildest Redhead From Meaghan Dorman
Collection
Max 1
Rating
00
Save
Description
A balance of sweetness and spice makes this an ideal winter cocktail, and it continues to be one of Meaghan Dorman’s most popular drinks since she first put it on the menu at New York bar Lantern’s Keep years ago. “The lemon and honey are a comforting touch, while the allspice amps up the Scotch backbone and its baking spice notes,” says Dorman. “The touch of rich cherry ties it all together.”
Preparation
Shake the first 4 ingredients with ice, then strain into a rocks glass over a single large ice cube. Slowly drizzle the Cherry Heering over the cube so that it fades into the bottom of the drink.
Breakdown
11⁄2 oz. blended Scotch whisky 3⁄4 oz. fresh lemon juice 1⁄2 oz. honey syrup (3:1 honey to warm water) 1⁄4 oz. allspice dram 1⁄4 oz. Cherry Heering Tools:shaker, strainer Glass:rocks
Alcohol?
Alcoholic
Shaker
Tin on tin
Shaker image
Glasses
Rocks
Glass image
Liquors
ScotchCherry Heering
Juices
Lemon juice[1]
Syrup
Honey syrup
Ingredients
Allspice dram
Type
Cocktail
Quick Wit Old Fashioned
Rating
00
Save
Description
For extra complexity, The Jasper partner and bartender Thomas Leggett split the base of this cocktail between rum and whiskey. “I really like the dustiness and age of the whiskey with the richness of the Demerara rum,” he says of the pairing. “I’ve also always loved PX sherry and coffee together, and this is a fun way to get these flavors in a spirit-forward, Old Fashioned-style drink.”
Preparation
Combine all of ingredients in chilled mixing glass, then ice and stir well. Strain over fresh ice. Express the oils of the lemon peel over the surface of the drink and around the rim of the glass, then use as a garnish. Coffee tincture: In a glass container, combine 1 part of medium-roast whole coffee beans (by weight) together with 2 parts of everclear. Let this infuse for 24 hours, then strain the beans out.
Breakdown
1 oz. aged rum (Leggett uses El Dorado 8-Year) 1 oz. Tennessee whiskey 1/2 oz. PX sherry (Leggett uses Lustau) 1/4 tsp. coffee tincture Glass:Double Old Fashioned Garnish:lemon peel
Alcohol?
Alcoholic
Shaker
No shaker
Glasses
Rocks
Glass image
Liquors
Aged rumTennessee WhiskeyDry sherry
Bitters
Coffee bitters
Type
Cocktail
Remember the Maine
Rating
00
Save
Description
In his famed text The Gentleman’s Companion, Charles H. Baker, Jr. says he discovered the Remember the Maine cocktail in Cuba in 1933, when the Cuban Revolution was underway.
Preparation
Combine ingredients in a mixing glass, fill with ice and stir for 20 seconds. Strain into a chilled glass and garnish.
Breakdown
2 oz. rye whiskey ¾ oz. sweet vermouth 2 tsp. Cherry Heering ½ tsp. absinthe, or absinthe substitute Tools:mixing glass, barspoon, strainer Glass:cocktail Garnish:cherry
Alcohol?
Alcoholic
Shaker
Mixing glass
Shaker image
Glasses
Martini
Glass image
Liquors
Rock and Rye rye whiskey rock candySweet vermouthCherry HeeringAbsinthe
Type
Cocktail
Cachaça Cocktail: Cabral Fix
Rating
00
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Description
This blend of French Suze and Brazilian cachaça emerged from a desire to make a cocktail that would highlight the vegetal notes of the sugarcane spirit. “Suze ended up as an unexpected but delicious accompaniment,” says bartender and bar owner Vincent Chirico. “The agave brought out some more grassy notes, and the cucumber took the refreshing factor up a few steps.”
Preparation
Muddle the cucumber, lime, and agave. Add the remaining ingredients, whip shake (a brief shake just to integrate the ingredients), then pour into the glass. Top with crushed ice, then garnish.
Breakdown
1½ oz. cachaça ½ oz. Suze 1 oz. fresh lime juice ½ oz. agave nectar  2-3 cucumber slices Tools:shaker Glass:highball Garnish:lime zest
Alcohol?
Alcoholic
Shaker
Tin on tin
Shaker image
Glasses
Highball
Glass image
Liquors
CachaçaSuze
Juices
Lime juice
Syrup
Agave syrup
Ingredients
Cucumber
Type
Cocktail
Yamabuki Whisky Cocktail
Rating
00
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Description
The rich woodsy notes of Japanese whisky come to life when paired with a softly sweet blanc vermouth and the warming spice of an amaro.
Preparation
Add all of the ingredients to a mixing glass and stir with ice. Strain into cocktail glass. Express the oils of the lemon peel over the top of the drink, then use as a garnish.
Breakdown
1½ oz. Japanese Whisky (such as Suntory Toki) ¾ oz. Dolin Blanc vermouth ½ oz. Amaro Montenegro 1 dash Angostura orange bitters Tools:mixing glass, barspoon Glass:cocktail Garnish:lemon peel
Alcohol?
Alcoholic
Shaker
Mixing glass
Shaker image
Glasses
Martini
Glass image
Liquors
Japanese whiskyDolin Blanc VermouthAmaro Montenegro
Bitters
Orange bitters
Type
Cocktail
Martini Cocktail 1888
Rating
00
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Description
“This is Harry Johnson’s Martini recipe from his 1888 Bartender’s Manual, where he retained the curaçao, the gum, and the bitters from the Fancy Gin Cocktail (genever, curaçao, gomme syrup and bitters) and added vermouth in equal parts with the gin,” writes Dale DeGroff in his revised and updated The New Craft of the Cocktail, which includes a chapter on the evolution of the Martini. “The gin is Old Tom gin, not dry gin. And we must assume Johnson used Italian sweet vermouth because he listed simply vermouth in his inventory earlier in the book.”
Preparation
In a mixing glass, stir all of the ingredients with ice. Strain into a cocktail glass; garnish with a cherry or olive and squeeze a lemon twist over the top, then discard.
Breakdown
1 oz. Old Tom gin 1 oz. sweet vermouth Splash of gomme syrup 2 or 3 dashes Bitter Truth Bogart Bitters Dash of dry curaçao or absinthe (optional) lemon twist Tools:mixing glass, barspoon Glass:cocktail Garnish:cherry or olive
Alcohol?
Alcoholic
Shaker
Mixing glass
Shaker image
Glasses
Martini
Glass image
Liquors
GinSweet vermouth
Syrup
Gomme syrup
Bitters
itter Truth Bogart Bitters Dash of dry curaçao
Type
Cocktail
Mojo de Ginebra
Rating
00
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Description
Does this recipe look familiar? This Cuban classic also circulated as the Mojito Criollo #2, swapping gin for the Mojito’s more familiar rum base. Old Tom gin was called for in the 1929 recipe, but it also works great with most London dry or contemporary gins.
Preparation
Gently muddle the mint with the simple syrup in a Collins glass, then add the gin, lime juice, and bitters, stirring to combine. Fill the glass with crushed ice and top with club soda, stirring gently and adding more ice if needed. Garnish.
Breakdown
2 oz. gin ¾ oz. fresh lime juice ½ oz. simple syrup (1:1) 2 dashes Angostura bitters 6-8 leaves fresh mint Chilled club soda Tools:barspoon, muddler Glass:Collins Garnish:lime wedge, mint bouquet
Alcohol?
Alcoholic
Shaker
No shaker
Glasses
Collins
Glass image
Liquors
Gin
Juices
Lime juice
Syrup
Simple syrup
Ingredients
Mint
Club Soda
Bitters
Angostura Aromatic Bitters
Type
Cocktail
DIY Plum Ratafia
Rating
00
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Description
Ratafia comes cloaked in romance and mystery. The name can refer to several things, from an amaretti-style cookie to a beverage made from the leftover juice of Champagne grapes, but most often it refers to a fortified wine mixed with ingredients like stone fruit, citrus and spices. In her book, The Wildcrafted Cocktail, forager and botanical instructor Ellen Zachos features a ratafia made with wild cherry plums, but any fresh plums will do. “Cherry plum ratafia is one of my new favorite wild beverages,” Zachos says. “It’s a superb aperitif and adds unusual flavor to cocktails that call for vermouth.” No need to raid your wine collection for a fancy bottle, as an inexpensive, everyday wine will make a fine base. “You’re going to be adding flavors, not preserving the exquisite taste of a fine vintage,” she says.
Preparation
Roughly chop the plums and put them in a half-gallon jar with a tight-sealing lid. Include the pits for extra flavor. Combine the wine, sugar and brandy in a large bowl and whisk to dissolve the sugar. (See tip about adding additional flavors and spices, if desired.) Pour the liquid into the half- gallon jar and shake to combine. Put the jar in the refrigerator and let the mixture steep for 2 to 3 weeks, shaking it once a day. Strain out the solids using a mesh strainer or a colander lined with cheesecloth. The boozy fruit can be reserved for another use, such as jam. Use a funnel to bottle the finished ratafia for storage. It will keep in the refrigerator for several months. Tip: Ratafia offers a more-or-less blank canvas for flavor experimentation. Many recipes call for the addition of ingredients like citrus peel and juice, spices like cinnamon, star anise and nutmeg, or even herbs like lovage, mint or sage. Increase the sugar to create more of a cordial- style beverage, or dial it back for a drier aperitif—it’s all to taste.
Breakdown
2 cups chopped plums 2 (750 ml.) bottles red wine 2⁄3 cup sugar 1⁄2 cup brandy Tools:Knife, half-gallon jar with lid, large bowl, whisk, mesh strainer or cheesecloth, funnel, bottles for finished wine
Alcohol?
Alcoholic
Liquors
Red wineBrandy
Ingredients
Plums
Sugar
Type
Cocktail
Montenegro for Two
Rating
00
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Description
Layers of baking spice from Amaro Montenegro and Angostura bitters bring extra depth to this tropical rum drink from Santa Barbara. If you have cherry bark vanilla bitters on hand, split the measure with the Angostura bitters as they do at the bar for a fruitier cocktail profile.
Preparation
Add all of the ingredients to your shaker and shake for 8-12 seconds with ice. Strain into a pineapple shell or large tiki mug over ice. Garnish.
Breakdown
3 oz. Amaro Montenegro 1 oz. Jamaican rum (Test Pilot uses Smith and Cross) 2 oz. fresh lime juice ¼ oz. pineapple syrup ¾ oz. Demerara syrup (1:1) 8 dashes Angostura bitters Tools:shaker, strainer Glass:tiki mug or pineapple shell Garnish:edible flowers, orange slices, cherries, pineapple leaves
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Liquors
Jamaican rumAmaro Montenegro
Juices
Lime juice
Syrup
Pineapple syrup
Demerara syrup
Bitters
Angostura Aromatic Bitters
Type
Cocktail
Pale Aperale Spritz
Rating
00
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Description
The Aperol Spritz takes on new life when a hoppy pale ale steps in for sparkling wine.
Preparation
Pour the Aperol and lemon juice into a glass filled with ice. Top with a light pale ale and gently stir. Garnish.
Breakdown
2 oz. Aperol ½ oz. fresh lemon juice Light pale ale, to top Tools:barspoon Glass:rocks Garnish:orange slice
Alcohol?
Alcoholic
Shaker
No shaker
Glasses
Rocks
Glass image
Liquors
AperolPale Ale Beer
Juices
Lemon juice[1]
Type
Cocktail
A Rum With a Vieux
Collection
Slow drinks
Rating
00
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Description
Rum has a natural affinity for brandy, and this simple spin on the Vieux Carre matches aged rums from Martinique and Jamaica with the richness of Cognac.
Preparation
Rinse the inside of a chilled cocktail glass with the absinthe, discarding the excess. In a mixing glass, stir the remaining liquid ingredients with ice to chill, then strain into the prepared glass. Twist a lemon peel over the drink to express the oils, then discard.
Breakdown
1 oz. lightly aged rhum agricole (such as Rhum JM Gold or Trois Rivières Ambré) 1 oz. Cognac 1⁄4 oz. aged Jamaican rum (such as Smith & Cross) 1⁄4 oz. rich simple syrup (2:1) 4 dashes Peychaud’s bitters 2 dashes Angostura bitters 2-3 dashes absinthe 1 lemon twist Tools:barspoon, strainer Glass:cocktail
Alcohol?
Alcoholic
Shaker
Mixing glass
Shaker image
Glasses
Martini
Glass image
Liquors
Rhum agricole
Cognac
Jamaican rum
Absinthe
Ingredients
Simple syrup
Bitters
Peychaud's Aromatic Cocktail BittersAngostura Aromatic Bitters
Notes
Very nice slow drink
Type
Cocktail
Maple Leaf, A Whiskey Sour Riff
Rating
00
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Description
This ­simple ­spin ­on ­a ­Whiskey ­Sour­ combines ­the ­richness ­of ­maple ­syrup with the ­spice ­of cinnamon.­
Preparation
Combine­ all of the ingredients­ in ­a ­shaker­ and­ fill ­with ­ice. ­Shake ­to chill,­ strain­ in to ­a­ chilled ­glass­, then garnish. Thinned Maple Syrup:­ Combine­­ 4­ oz.­ of­ grade B maple­ syrup ­with­ 2  oz.­ of­ water,­ then ­stir ­to­ combine.­ Refrigerate for up to 1 week.
Breakdown
2 ­oz.­ rye­ whiskey ¾ oz. ­fresh­ lemon­ juice ¾ ­oz. ­thinned­ maple­ syrup Tools:­shaker,­ strainer Glass:cocktail Garnish:grated ­cinnamon
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Martini
Glass image
Liquors
Rye whiskey
Juices
Lemon juice[1]
Syrup
Maple syrup
Ingredients
Cinnamon
Type
Cocktail
Cardinale Cocktail
Rating
00
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Description
In Dale DeGroff’s revised and updated The New Craft of the Cocktail, he details the backstory of the Cardinale cocktail, a 1950’s-era variation on the classic Negroni. “Giovanni Raimondo, the bartender at the Hotel Excelsior, crafted this variation in an effort to re-create the favorite of a German cardinal who occasionally sought refreshment at the bar of the great hotel; the use of dry vermouth created a closer match to the cardinal’s robes.”
Preparation
Stir the gin, Campari, and vermouth with ice in an Old Fashioned glass, then garnish.
Breakdown
1 oz. gin 1 oz. Campari 1 oz. dry vermouth Tools:mixing glass, barspoon Glass:rocks Garnish:half orange wheel
Alcohol?
Alcoholic
Shaker
Mixing glass
Shaker image
Glasses
Rocks
Glass image
Liquors
Gin
Campari
Dry vermouth
Type
Cocktail
Peroni Negroni
Rating
00
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Description
In this simple and effervescent Negroni riff, Peroni tops an equal-parts mix of gin, Campari and vermouth.
Preparation
Fill a glass with ice, pour in the first 3 ingredients, stir to combine. Top with the beer, stir once more, then garnish.
Breakdown
½ oz. gin ½ oz. bitter red Italian aperitif, such as Campari ½ oz. sweet vermouth 6 oz. Peroni lager Tools:barspoon Glass:Collins or pilsner Garnish:orange peel
Alcohol?
Alcoholic
Shaker
No shaker
Glasses
Collins
Glass image
Liquors
Gin
Campari
Sweet vermouth
Lager beer
Type
Cocktail
Midnight Marauder
Rating
00
Save
Description
There are many ways to play off of the framework of the classic Negroni, but this imagining from Joaquín Simó does an excellent job of evoking the flavors of Oaxaca. Mole bitters and softly bitter Bonal combine for a dark, chocolatey backbone, and when Cynar enters the equation, those notes are amplified. If Oaxaca’s rich red mole transformed into a drink, this would be it.
Preparation
Combine all of the ingredients in a mixing glass, add ice, then stir briskly. Strain into a chilled Nick and Nora glass.
Breakdown
1 oz. mezcal (Simó uses Del Maguey Vida) 1 oz. Bonal Gentiane Quina 1 oz. Cynar 1 dash Bittermens mole bitters Tools:mixing glass, barspoon Glass:Nick and Nora
Alcohol?
Alcoholic
Shaker
Mixing glass
Shaker image
Glasses
Coupe
Glass image
Liquors
Mezcal
Bonal gentiane quina
Cynar
Bitters
Bittermens Xocolatl Mole Bitters
Type
Cocktail
Zodiac Punch
Rating
00
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Description
At Leah & Louise in Charlotte, North Carolina, Justin Hazelton uses seasonal ingredients in the rotating Zodiac Punch to highlight qualities of each astrological sign. For the fall edition, he uses plums at their ripest to “display a balance and detail that only the perfectionist Virgo can attain,” he says.
Preparation
Combine all of the ingredients in a shaker with ice, then shake to chill. Strain into large snifter over crushed ice, top with soda water, then garnish. Mint syrup: Combine 12 oz. of simple syrup (1:1) with 6 mint sprigs (blanched) in blender for 1 minute. Let flavors infuse for 2 minutes. Strain through fine mesh strainer. Plum purée: Peel the skin of 6 plums and remove seeds. Blend the plums with 8 ounces of water and 4 ounces of sugar. Strain through fine mesh strainer.
Breakdown
2 oz. añejo rum (Hazelton uses Havana Club) 1 oz. mint syrup 1 oz. plum purée ½ oz. fresh lime juice 2 dashes Angostura bitters Soda water, top Tools:shaker, strainer Glass:oversized snifter Garnish:mint sprig, dehydrated lime wheel (or fresh)
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Gin & Tonic Glass
Glass image
Liquors
Anejo rum
Syrup
Mint syrup
Ingredients
Plums
Soda water
Bitters
Angostura Aromatic Bitters
Type
Cocktail
Left Hand Cocktail
Rating
00
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Description
Sam Ross of New York’s Attaboy created this recipe as “the love child of a Negroni and a Manhattan,” sort of an extra-bitter Boulevardier. Author Adrienne Stillman suggests also trying the Right Hand, made with rum instead of bourbon, which was created by Sam’s business partner Michael McIlroy.
Preparation
Combine all of the ingredients in a mixing glass with ice, then stir for 25–30 seconds, or until well chilled. Strain into a coupe. Garnish.
Breakdown
1½ oz. bourbon ¾ oz. Campari ¾ oz. sweet vermouth 2 dashes chocolate bitters Tools:mixing glass, barspoon Glass:coupe Garnish:brandied cherry
Alcohol?
Alcoholic
Shaker
Mixing glass
Shaker image
Glasses
Coupe
Glass image
Liquors
Bourbon
Campari
Sweet vermouth
Bitters
Chocolate bitters
Type
Cocktail
Cobble Stone Highball
Rating
00
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Description
From Noble Experiment in San Diego, this highball blends the bright salinity of fino sherry with the richness of Amaro Montenegro, the coolness of cucumber and the sparkle of Champagne.
Preparation
Muddle the 2 cucumber slices in a shaker. Add the remaining ingredients, except the Champagne, then shake with ice. Strain into a glass over fresh ice, top with Champagne, then garnish.
Breakdown
1 oz. Amaro Montenegro  1 oz. fino sherry  ¾ oz. fresh lemon juice ¾ oz. simple syrup (1:1) 2 cucumber slices Champagne (or other sparkling wine) Tools:shaker, strainer Glass:Collins Garnish:cucumber
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Collins
Glass image
Liquors
Amaro Montenegro
Fino sherry
Champagne
Juices
Lemon juice[1]
Syrup
Simple syrup
Ingredients
Cucumber
Type
Cocktail
Bourbon Cocktail: Need More Derby
Rating
00
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Description
In this ode to the Kentucky Derby, bourbon bolsters a sweet and spicy mix of cataloupe, lemon, and orange-szechuan syrup.
Preparation
Add the mint to your glass and muddle gently. Add the liquid ingredients and stir with enough crushed ice to fill the glass three-quarters full. Add more crushed ice, then garnish with a mint sprig. Orange-Szechuan Syrup: Simmer 1 cup of water and 1 cup of raw sugar over medium heat until the sugar has dissolved. Reduce the heat, add the zest of 4 small oranges and 1 Tbsp. of Szechuan peppercorns, then cook over low heat for 10 minutes. Let cool and strain. Refrigerate for up to 2 weeks.
Breakdown
1½ oz. bourbon 1½ oz. fresh cantaloupe juice ½ oz. fresh lemon juice ½ oz. orange-szechuan syrup 2 dashes Angostura bitters fresh mint Tools:muddler, barspoon Glass:hurricane Garnish:mint
Alcohol?
Alcoholic
Glasses
Mug
Glass image
Liquors
Bourbon
Juices
Cantaloupe juice[1]
Lemon juice[1]
Syrup
Orange-szechuan syrup
Ingredients
Mint
Bitters
Angostura Aromatic Bitters
Type
Cocktail
Summer Beer with Limoncello
Rating
00
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Description
Citrus and beer are one of summer’s best (and easiest) pairings. Here, the standard shandy gets upgraded with a generous pour of limoncello made in-house by Elvie’s beverage director Brandi Carter, who uses the kitchen’s lemon peels leftover from juicing.
Preparation
Combine the limoncello, honey syrup, and lemon juice in glass. Fill the glass part way with the beer, stir gently, then fill the glass with ice and garnish. Serve the remaining beer on the side.
Breakdown
1 oz. limoncello (Elvie's makes their own, but store-bought options also work for ease of use) ¼ oz. honey syrup (1:1) ¼ oz. fresh lemon juice Miller High Life pony, on the side Tools:barspoon Glass:Collins Garnish:lemon wheel, mint sprig
Alcohol?
Alcoholic
Shaker
No shaker
Glasses
Collins
Glass image
Liquors
Limoncello lemon liqueur
Lager beer
Juices
Lemon juice[1]
Syrup
Honey syrup
Type
Cocktail
The Boilermaker
Rating
00
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Description
Having historically popped up across the nation under a handful of aliases—the “Citywide Special” in Philadelphia and the “Two-Step” in Texas—the beer-and-a-shot duo known as a boilermaker is hands down one of the most classic combos in existence. But there’s gotta be more to it than just a frosty beer and an ounce of whiskey, right? “Well, I would love to say that there’s a science behind the boilermaker, but for me it depends on my day,” says Keri Smith, beverage director at Doc’s Bourbon Room in Louisville. The enduring dive bar custom has become the hospitality industry’s post-shift drink of choice, following generations of boilermakers downed by factory workers following long days on the job. Smith typically finds harmony in her boilermakers by dialing up the proof on the whiskey portion, often with bottled-in-bond bottles. While the partnering pint traditionally calls for a pilsner or lager, in recent years the choice has swelled; Smith finds reliable bourbon companions in solid IPAs and sour gose beers. “I think something warm and spicy like bourbon followed by the sipper of something like a hazy IPA or a tart sour go very well together,” she says. Some prefer to drop the shot squarely into the beer and chug, but the beauty of the boilermakeris in its bare-bones versatility. “I like a shot of bourbon, neat. A nice, tall beer. Sip the bourbon. Sipthe beer,” says Smith. “I know some people love to shoot the shot and sip the beer. It’s whatever works for you.”
Preparation
Enjoy however you please.
Breakdown
12 oz. beer of choice 1 oz. spirit of choice
Alcohol?
Alcoholic
Shaker
No shaker
Glasses
Collins
Glass image
Type
Cocktail
Kingston Negroni
Rating
00
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Description
First created in 2009 by Joaquín Simó, partner at New York’s Pouring Ribbons, the Kingston Negroni was an immediate hit. Simó credits the creation to his first taste of Smith & Cross overproof Jamaican rum. “It’s certainly not the most imaginative thing I’ve ever done—I simply Mr. Potato-Headed rum for gin in a classic Negroni spec—but it still strikes me as strange that the first thought I had when smelling and tasting a huge, funky, estery, hogo-reeking, grilled banana bread, smoking allspice branches–laden brute of an overproof Jamaican rum was wondering how it would work in a stirred aperitivo,” says Simó. “Smith & Cross is no shrinking violet, so it stands up to the bombastic chocolate and bitter orange notes in the vermouth while drying out the Campari’s richness and tempering its bitterness. Further evidence that less can sometimes be quite a bit more.”
Preparation
Combine all ingredients and stir with ice. Strain into a rocks glass over a large ice cube and garnish with a long, trimmed orange peel.
Breakdown
1 oz. Jamaican rum (Simó uses Smith and Cross) 1 oz. sweet vermouth 1 oz Campari Tools:mixing glass, barspoon, strainer Glass:rocks Garnish:orange slice
Alcohol?
Alcoholic
Shaker
Mixing glass
Shaker image
Glasses
Rocks
Glass image
Liquors
Jamaican rum
Sweet vermouth
Campari
Type
Cocktail
Japanese Cocktail Riff: Las Almendras
Rating
00
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Description
Small Hand Foods creator Jennifer Colliau created this spin on Jerry Thomas’ classic Japanese Cocktail. “[The drink] serves as an excellent template for other orgeat-sweetened Old Fashioned variations,” she says. “I return to this one over and over again, as the richness of the almonds stands up to the pronounced smoke of the mezcal.”
Preparation
In a rocks glass, stir the mezcal, orgeat and bitters together with a large ice cube. Express the oils from an orange peel over the drink, then drop it in. Add a cinnamon stick.
Breakdown
2 oz. mezcal ½ oz. Small Hand Foods orgeat 3 dashes chocolate bitters Tools:barspoon Glass:rocks Garnish:orange peel, cinnamon stick
Alcohol?
Alcoholic
Shaker
No shaker
Glasses
Rocks
Glass image
Liquors
Mezcal
Syrup
Orgeat syrup
Bitters
Chocolate bitters
Type
Cocktail
Pedro Martinez Cocktail
Rating
00
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Description
A rich, hearty rum from Guyana (Rum Club uses a house blend) forms a luscious base for this sugarcane spin on a classic gin cocktail. Shea recommends clove-forward bitters, such as The Bitter Truth Decanter bitters—you can use Angostura and other aromatic bitters as substitutes.
Preparation
Squeeze the lime peel inside a mixing glass, then drop in the peel and add the remaining liquid ingredients. Stir the ingredients with ice to chill, then strain into a glass holding a single large ice cube. Squeeze 2 lemon twists over the top of the drink to express the oils, then discard.
Breakdown
2 oz. Demerara rum (such as El Dorado 5 year old) 1 oz. Cocchi Vermouth di Torino 1⁄4 oz. maraschino liqueur 10 drops aromatic bitters 3 dashes orange bitters 4 drops absinthe 1 small strip lime peel 2 lemon twists Tools:barspoon, strainer Glass:rocks
Alcohol?
Alcoholic
Shaker
Mixing glass
Shaker image
Glasses
Rocks
Glass image
Liquors
Demerara rum
Cocchi Vermouth di Torino
Maraschino liqueur
Absinthe
Bitters
Peychaud's Aromatic Cocktail BittersOrange bitters
Type
Cocktail
La Concha, A Tropical Cocktail
Rating
00
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Description
What we wanted most [from this cocktail] was a classic Piña Colada flavor profile, but modeled after the fino sherries we couldn’t stop drinking,” says Kalimotxo lead bartender Kate Houser. “Swapping in coconut water for coconut cream and adding in Lustau fino sherry made it light, dry, and completely crushable on a patio. The added perk is that you can have more than one in this Texas heat!
Preparation
Combine all of the ingredients in shaker with ice, then shake to chill. Strain over crushed ice in a Collins glass.
Breakdown
1½ oz. white rum 1¼ oz. pineapple juice 1 oz. coconut water ¼ oz. fino sherry ¼ oz. fresh lime juice ¼ oz. simple syrup (1:1) Tools:shaker, strainer Glass:rocks Garnish:2 pineapple leaves
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Rocks
Glass image
Liquors
White rum
Fino sherry
Juices
Lime juice
Pineapple juice
Syrup
Simple syrup
Ingredients
Coconut water
Type
Cocktail
Peach Brandy Crusta
Rating
00
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Description
Largely absent from American bars for more than a century, aged peach brandy is once again enlivening cocktails with its rich, fruit-forward flavor.
Preparation
Prepare a glass by rubbing the lip with a cut wedge of lemon and dipping the moistened edge into a saucer of superfine sugar. Use a paring knife or vegetable peeler to remove the zest from a small orange in one large piece; insert into the prepared glass. Combine ingredients in a shaker and shake with ice to chill; strain into the prepared glass. Oolong Tea Syrup: Steep 4 Tbsp. of oolong tea in 2 cups of hot water for 15 minutes. Strain the prepared tea, and add 2 cups of granulated sugar, whisking to dissolve. Keep the remainder refrigerated; use within 1 month.
Breakdown
2 oz. aged peach brandy ½ oz. curaçao ½ oz. oolong tea syrup ½ oz. fresh lemon juice 2 dashes absinthe Tools:shaker, strainer Glass:coupe or crusta Garnish:orange zest
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Coupe
Glass image
Liquors
Peach brandy
Curaçao
Absinthe
Juices
Lemon juice[1]
Syrup
Oolong tea syrup
Type
Cocktail
Champagne Julep
Rating
00
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Description
Bourbon isn’t the only star of the julep cup—brandy, rum, and Champagne have all held a place in julep tradition. This version, adapted from recipes circulating in the late 1800s, matches mint’s cooling powers with the effervescence of sparkling wine and heaps of crushed ice.
Preparation
In a julep cup, lightly muddle the mint with the simple syrup. Fill the cup ¾ full with crushed ice, then slowly add the brandy (if using) and chilled sparkling wine, lightly stirring to combine but taking care not to make the drink foam and spill. Add more crushed ice to fill the cup, top with more sparkling wine, then garnish.
Breakdown
4-6 oz. chilled Champagne or other sparkling wine ½ oz. brandy (optional) ½ oz. simple syrup (1:1) 10-12 fresh mint leaves Tools:muddler, barspoon Glass:julep cup or goblet Garnish:fresh berries, mint sprigs, orange slices, or pineapple spears
Alcohol?
Alcoholic
Shaker
No shaker
Glasses
Rocks
Glass image
Liquors
Champagne
Brandy
Syrup
Simple syrup
Ingredients
Mint
Type
Cocktail
Boozy Arnold Palmer
Rating
00
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Description
Playing with the framework of the classic Arnold Palmer (a simple mix of iced tea and lemonade), Lee Zaremba introduces vodka and a refreshing hibiscus syrup to the mix in this update.
Preparation
Shake all of the ingredients together in a shaker with ice, then strain over crushed ice. Garnish. Hibiscus Syrup: Add 12½ grams of dried hibiscus leaves to 2 cups of 1:1 simple syrup. Heat on medium-high for 20 minutes. Remove from heat and cool in ice bath. Strain, and store in fridge.
Breakdown
1½ oz. vodka 2½ oz. chilled black tea ¾ oz. hibiscus syrup ¾ oz. fresh lemon juice Tools:shaker, strainer Glass:Collins or highball Garnish:2 thin lemon wheels
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Collins
Glass image
Liquors
Vodka
Juices
Lemon juice[1]
Syrup
Hibiscus syrup
Ingredients
Black tea
Type
Cocktail
Summer Cocktail: Claws on Sawtelle
Rating
00
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Description
Inspired by the iconic creamsicle, Bar Hermanito bar manager Taylor Lax created this tall glass of refreshment with vodka, orange and vanilla liqueurs, plus a malic/citric acid solution that imitates the acidity of lime juice. “Something about the orange and vanilla on a hot summer day brings back memories of summers during my childhood,” he says.
Preparation
In a Collins glass, combine the first 4 ingredients with ice, then stir to combine. Top with club soda, then stir briefly again. Express the oils of the orange peel over the top of the drink and use as a garnish. Limeless Lime Solution: Combine 20 grams of malic acid with 40 grams of citric acid and 1 liter of water. Stir to combine.
Breakdown
1½ oz. vodka ½ oz. Cointreau ½ oz. Licor 43 1 oz. limeless lime solution 2½ oz. club soda Tools:barspoon Glass:Collins Garnish:orange peel
Alcohol?
Alcoholic
Glasses
Collins
Glass image
Liquors
Vodka
Cointreau
Licor 43
Ingredients
Club Soda
imeless Lime Solution
Type
Cocktail
Hey Mambo, A Piña Colada Riff
Collection
Tropical Menu
Rating
00
Save
Description
Striking the perfect balance between herbal, bright and creamy, this play on the Piña Colada also channels the spirit of a Mezcal Negroni with a red bitter aperitivo and two types of agave spirit entering the mix.
Preparation
Blend all of the ingredients with 6 ice cubes. Strain into a glass or mug filled with crushed ice.
Breakdown
1 oz. Luxardo Aperitivo ½ oz. espadín mezcal ½ oz. blanco tequila 1½ oz. fresh pineapple juice 1½ oz. coconut cream ½ oz. fresh lime juice Tools:blender, strainer Glass:tiki mug or highball Garnish:pineapple leaves, edible flower
Alcohol?
Alcoholic
Shaker
Blender
Shaker image
Glasses
Highball
Glass image
Materials
Blender
Liquors
Luxardo aperitivo
Mezcal
Tequila
Juices
Pineapple juice
Lime juice
Ingredients
Coconut cream
Type
Cocktail
Situationship From Cardinal Atlanta
Rating
00
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Description
Fruit, funk, and spice converge in this fragrant cocktail. Th. Kramers Aromatique is a bitter liqueur from Germany, but Fernet-Branca works as a substitute.
Preparation
Shake all of the ingredients with ice, then strain into a chilled glass. Finish with 3 sprays of absinthe (alternately, drip several drops of absinthe on top of the drink). Black-Pepper Tincture: Combine 35 grams of fresh-ground black pepper with 200 ml. of high-proof neutral grain spirits in a jar. Seal, then store in a cool place, shaking daily for 4 weeks. Strain through a coffee filter and bottle for use; keeps indefinitely, but the flavor may fade over time.
Breakdown
¾ oz. Jamaican rum ¾ oz. oloroso sherry ¾ oz. banana liqueur ½ oz. fresh lemon juice ½ oz. Th. Kramers Aromatique (or substitute with Fernet-Branca) 5 drops black-pepper tincture Tools:shaker, strainer Glass:coupe Garnish:absinthe
Alcohol?
Alcoholic
Shaker
Tin on tin
Shaker image
Glasses
Coupe
Glass image
Liquors
Jamaican rum
Oloroso Sherry
Banana liqueur
Fernet
Juices
Lemon juice[1]
Ingredients
Black pepper
Type
Cocktail
Piopiko Lavender Margarita
Rating
00
Save
Description
At Piopiko, the restaurant bar at the new Ace Hotel outpost in Kyoto, Japan, the menu features a blend of delicious updates on old classics, like this soft herbal take on the classic Margarita, made with a lavender-infused reposado tequila.
Preparation
Combine all of the ingredients in a shaker with ice, then shake to chill. Strain into a rocks glass over fresh ice and garnish. Lavender-Infused Reposado Tequila: Add a few sprigs of dry lavender to a bottle of reposado tequila. Let infuse for 48 hours. Strain the sprigs out of the bottle before use.
Breakdown
1½ oz. lavender-infused reposado tequila ¾ oz. Cointreau ¾ oz. fresh lime juice Dash of saline solution (1:1 water to salt) Splash of agave nectar Tools:shaker, strainer Glass:rocks Garnish:fresh lavender sprig and dehydrated lime wheel
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Rocks
Glass image
Liquors
Cointreau
Tequila
Juices
Lime juice
Syrup
Agave syrup
Ingredients
Saline solution
Type
Cocktail
Campden Cocktail
Rating
00
Save
Description
Originally featuring Kina Lillet, the Campden classic appears in The Savoy Cocktail Book by Harry Craddock. To modernize the drink, Bob Louison of Lobster Bar in Hong Kong employs Lillet Blanc for its similarities to the original ingredient.
Preparation
Combine all of the ingredients in a mixing glass with ice, then stir to chill. Strain into a chilled glass and garnish.
Breakdown
1 oz. dry gin ⅓ oz. Cointreau ⅓ oz. Lillet Blanc Tools:shaker, strainer Glass:Nick & Nora Garnish:orange peel
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Liquors
Gin
Cointreau
Lillet Blanc
Type
Cocktail
Tequila Cocktail: My Boy Blue
Rating
00
Save
Preparation
Combine the first 5 ingredients in a shaker without ice; shake well. Add ice and shake again to chill. Strain into a glass. Express an orange twist over the drink and discard. Garnish.
Breakdown
1½ oz. tequila ½ oz. crème de cassis ¼ oz. crème de cacao ¾ oz. fresh lime juice Egg white (pasteurized, if you like) Tools:shaker, strainer Glass:Old Fashioned Garnish:dehydrated orange wheel
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Rocks
Glass image
Liquors
Tequila
Crème de cassis blackcurrant
Crème de curacao
Juices
Lime juice
Ingredients
Egg white
Type
Cocktail
The Levity of Bourbon Cocktail
Rating
00
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Description
In this bourbon cocktail, the whiskey anchors a fruity blend of PX sherry, pineapple, lemon, blackberry and honey.
Preparation
Combine all of the ingredients in a shaker with ice, then shake to chill. Strain over crushed ice, then garnish.
Breakdown
1½ oz. bourbon ½ oz. PX sherry ¾ oz. pineapple juice ½ oz. fresh lemon juice ½ oz. blackberry juice ½ oz. honey syrup (1:1) Tools:shaker, strainer Glass:hurricane or goblet Garnish:mint
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Gin & Tonic Glass
Glass image
Liquors
Bourbon
Dry sherry
Juices
Lemon juice[1]
Pineapple juice
Blackberry juice
Syrup
Honey syrup
Type
Cocktail
Saké Piña Colada
Rating
00
Save
Description
For a lower-proof take on the classic Piña Colada, the team at Hotel San Jose in Austin subs in saké for rum. With a lightweight sweetness, the results are just as satisfying.
Preparation
Combine all of the ingredients with ice in a shaker and shake vigorously. Serve over crushed ice and garnish.
Breakdown
3 oz. saké 2 oz. full-fat coconut milk 2 oz. pineapple juice ½ oz. fresh lime juice ½ oz. simple syrup (1:1) Tools:shaker, stainer Glass:Collins Garnish:orange wedge
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Collins
Glass image
Liquors
Sake
Juices
Lime juice
Pineapple juice
Syrup
Simple syrup
Ingredients
Full fat coconut milk
Type
Cocktail
Oaxacan Smoking Jacket
Rating
00
Save
Preparation
Stir all of the ingredients with ice, strain into a glass holding a large ice cube, then garnish.
Breakdown
1½ oz. espadín mezcal (Barrio uses Los Vecinos del Campo) ½ oz. oloroso sherry ½ oz. Amaro CioCiaro ¼ oz. simple syrup (1:1) 8 drops mole bitters (Barrio uses Bittermens) Tools:barspoon, strainer Glass:rocks Garnish:orange peel
Alcohol?
Alcoholic
Shaker
No shaker
Glasses
Rocks
Glass image
Liquors
Mezcal
Oloroso Sherry
Amaro CioCiaro
Syrup
Simple syrup
Bitters
Bittermens Xocolatl Mole Bitters
Type
Cocktail
Strawberry Daiquiri (JL remix)
Rating
00
Save
Description
Fresh fruit has been shaken or blended into Daiquiris for decades, and this revamped version from Miami twists that formula even further. Dry sherry gives the drink length and an added dimension, while familiar seasonings further expand the drink’s flavor. “I think salt and pepper are some of the most underused ingredients in cocktails,” says bartender Fraser Hamilton.
Preparation
Use a muddler to crush 2 strawberries in a shaker, then add the remaining ingredients and shake well with ice. Double strain into a chilled glass, then garnish.
Breakdown
1½ oz. white rum ¾ oz. simple syrup (1:1) ½ oz. manzanilla sherry ½ oz. fresh lime juice 2 fresh strawberries Pinch each of salt and pepper Tools: Glass: Glass:Nick and Nora Garnish:skewered strawberry half dusted with black pepper
Alcohol?
Alcoholic
Shaker
Tin on tin
Shaker image
Glasses
Coupe
Glass image
Liquors
White rum
Dry sherry
Juices
Lime juice
Syrup
Simple syrup
Ingredients
Strawberries
Type
Cocktail
Little Egypt Cocktail
Rating
00
Save
Description
The sherry-based Little Egypt cocktail first appeared in Harry Johnson’s Bartender’s Manual in 1900. At Lobster Bar in Hong Kong, Bob Louison tweaks the recipe for modern tastes, specifying amontillado sherry and a split base of sweet and dry vermouth for their complementary flavors.
Preparation
Rinse a coupe with absinthe and set aside. In a mixing glass, combine the rest of the ingredients and stir with ice to chill. Strain into the prepared glass, then garnish.
Breakdown
1 oz. amontillado sherry 1 oz. dry vermouth 1 barspoon sweet vermouth 1 barspoon Boker's bitters (or Angostura, if preferred) Absinthe, to rinse Tools:mixing glass, barspoon Glass:Coupe Garnish:orange peel
Alcohol?
Alcoholic
Shaker
Mixing glass
Shaker image
Glasses
Coupe
Glass image
Liquors
Dry sherry
Dry vermouth
Sweet vermouth
Absinthe
Bitters
Angostura Aromatic Bitters
Type
Cocktail
La Florida Cocktail
Collection
Boat
Rating
00
Save
Description
No bar in the world mixes or riffs on the Daiquiri quite like Floridita in Havana. This esoteric version—from legendary cantinero and longtime Floridita owner Constantino Ribalaigua Vert—takes the Daiquiri on an aromatic tour, with herbaceous vermouth and rich crème de cacao.
Preparation
Shake all of the ingredients with ice, then strain into a chilled glass and garnish.
Breakdown
1 oz. white rum 1 oz. fresh lime juice ½ oz. sweet vermouth ¼ oz. white crème de cacao 1 tsp. curaçao 1 tsp. grenadine Tools:shaker, strainer Glass:cocktail Garnish:orange twist
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Martini
Glass image
Liquors
Curaçao
White creme de cacao
Sweet vermouth
White rum
Juices
Lime juice
Syrup
Grenadine
Type
Cocktail
French Martini
Rating
00
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Description
The French Martini is the drink that helped to kick off the flavored
craze of the ’90s. The cocktail was brought to prominence in NYC restauranteur Keith McNally’s
, where it appeared on the menu after being placed on the menu in one of his other establishments.
It’s sweet and creamy due to the pineapple juice and Chambord black raspberry liqueur. The primary spirit is vodka, though sometimes rum is used instead.
This recipe was created by venerable bartender Allen Katz and uses crème de cassis liqueur in lieu of Chambord. This imparts a deeper flavor from the currants that are a bit less sweet than raspberries, so this French Martini leans a little more spirit-forward and complex.
Preparation
Add all the ingredients into a shaker with ice and shake.
Fine-strain into a chilled cocktail glass.

Breakdown
2 ounces vodka
1/4 ounce crème de cassis liqueur
1 3/4 ounces pineapple juice
Alcohol?
Alcoholic
Shaker
Tin on tin
Shaker image
Glasses
Martini
Glass image
Liquors
Vodka
Crème de cassis
Juices
Pineapple juice
Type
Cocktail
Rum & Smoke
Rating
00
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Description
On the surface, the Rum & Smoke looks like little more than a winterized rum
. But slip it underneath a glass cloche with a flamed rosemary sprig, and you’ve got a cocktail that’s sexy, smoky and cinematic.
Preparation
In a mixing glass, add all ingredients with ice and stir until chilled.
Strain into a rocks glass over fresh ice.
Garnish with a flamed rosemary sprig.
Cover with a glass dome and let sit for 1-2 minutes, or until the cocktail is well smoked, before drinking.
*Smoked-rosemary simple syrup: In a saucepan over medium heat, combine 1⁄2 cup sugar, 1⁄2 cup water and zest from 1 orange and stir until just under boil. Remove from heat. With a kitchen torch or lighter, flame one rosemary sprig until it begins to smoke on all sides. Drop smoking sprig into saucepan and let steep, covered, for 20 minutes. Strain out solids and store in refrigerator up to one week.
Breakdown
1 1/2 oz Aged rum
3/4 oz Oloroso sherry
1 barspoon Smoked-rosemary simple syrup*
Garnish: Flamed rosemary sprig
Alcohol?
Alcoholic
Shaker
Mixing glass
Shaker image
Glasses
Rocks
Glass image
Liquors
Aged rum
Oloroso Sherry
Syrup
Simple syrup
Ingredients
Rosemary
Bitters
Gran classico Bitter
Type
Cocktail
Nightcap
Rating
00
Save
Description
An avid coffee geek, Daniel Moik, the head bartender at
in Hamilton, Bermuda, has had his fair share of Espresso & Tonics, which was the starting point for this cocktail. The rum has a butterscotch and vanilla note but finishes dry.

Maple syrup adds sweetness,
bitters lend complexity, and orange zest matches the tonic’s citrus notes.

“A Rum & Tonic is like the two friends you have and you can’t figure out why they’re so close until you really spend time with them,” says Moik. “This drink is a great summertime pick-me-up as the sun is setting and you need that little boost to keep the party going.”

This recipe originally appeared as part of “
.”
Preparation
Add all ingredients except the tonic into a shaker with ice and shake until well-chilled. Strain into a highball glass over large ice cubes. Top with the tonic and stir gently. Garnish with an orange peel.
Breakdown
2 oz Cold-brew coffee*
1/2 oz Grade A maple syrup
Zest of 1 orange
Garnish: Orange peel
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Highball
Glass image
Liquors
Aged rum
Syrup
Maple syrup
Ingredients
Cold brew coffee
orange
Tonic water
Bitters
Angostura Aromatic Bitters
Type
Cocktail
Reggae Rum Punch
Rating
00
Save
Description
Jamaican rum is on the rise, which is no surprise to Ian Burrell, also known as The Rum Ambassador, who created the
.

He cites the implementation of a G.I. label (or geographical indicator) that ensures bottles adhere to specific rules and regulations when being produced, similar to cognac and Champagne.

“This is great news for authentic Jamaican rums, which take pride in their big, robust, spicy and aromatic flavors that are the base of any good rum punch or fruity cocktail,” says Burrell. He offers his very own punch as an homage to the spirit.

“It’s a drink for all occasions, especially holidays,” he says. Its brightness comes from a combination of fresh fruit juices, making it the perfect choice for savory food.

This recipe originally appeared as part of “
.”
Preparation
Add all ingredients into a shaker with ice and shake.
Strain into a highball glass over fresh ice.
Garnish with a pineapple slice and mint sprig.
*Strawberry syrup: Add 1/2 cup granulated sugar and 1/2 cup water into a small saucepan over medium heat. Stir until sugar is dissolved. Add 1 cup strawberries into saucepan and bring to a boil. Boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick for about 10 minutes. Let cool, then strain into a glass jar and seal tightly with a lid. Will keep, refrigerated, for about one month.
Breakdown
2 ounces Jamaican overproof white rum
2 ounces fresh orange juice
2 ounces pineapple juice
1/2 ounce fresh lime juice
1/2 ounce strawberry syrup*
Garnish: pineapple slice
Garnish: mint sprig
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Collins
Glass image
Liquors
Jamaican rum
Juices
Orange juice[1]
Pineapple juice
Lime juice
Syrup
Strawberry syrup
Ingredients
Mint
Pineapple
Type
Cocktail
Apricot Ginger Whiskey Sour
Rating
00
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Description
“The key to all great sours is creating the perfect combination of tartness from citrus and sweetness from sugar,” says Lisa Selman, the director of beverage at
in Chicago.

This sour can be made using your choice of whiskey, and we encourage you to experiment with bourbon, rye and scotch to see which you prefer. Its secret lies in the balance of the whiskey and the usual lemon juice with apricot liqueur and ginger syrup.

“The sweetness of the apricots paired with the spice of the ginger and the warmth of the whiskey creates a delicious complexity of flavors,” says Selman.

This recipe originally appeared as part of “
.”
Preparation
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a rocks glass over one large ice cube.
Garnish with a preserved cherry.
*Ginger syrup: Add 1/2 cup granulated sugar and 3/8 cup water to a saucepan over medium-high heat and stir constantly until the sugar has dissolved. Add 1/2 cup of fresh ginger, peeled and sliced, and bring to a boil, stirring occasionally. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat, allow to cool and strain to remove solids. Syrup will keep in an airtight container, refrigerated, for up to 2 weeks.
Breakdown
2 ounces bourbon, rye or scotch
1/4 ounce apricot liqueur (such as Giffard)
3/4 ounce lemon juice, freshly squeezed
1 ounce ginger syrup*
Garnish: preserved cherry

Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Rocks
Glass image
Liquors
Bourbon
Apricot liqueur
Juices
Lemon juice[1]
Syrup
Ginger syrup
Type
Cocktail
Espresso Martini
Tags
Classics
Rating
00
Save
Description
The famous espresso martini is an icon among drinks and at the same time a classic Kahlua cocktail. It was invented by the famous bartender Dick Bradsell, as a special request from a British top model in his London bar in 1984. The Espresso Martini is a cocktail with a story, a story and a legacy.
Preparation
Fill a Boston shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass. Then garnish with coffee beans.
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Martini
Glass image
Liquors
VodkaKahlúa [2]
Ingredients
Espresso
Type
Cocktail
Mabel’s Treacle
Rating
00
Save
Preparation
1.Place a large glass in the refrigerator 1 hour before composing the cocktail. 2.Boil the cider and powdered sugar for 2 minutes in a saucepan. Let cool completely and place in the fridge for 1 hour. 3.Prepare the cocktail directly in the glass: pour in the Spiced Rum, the dry sherry, the pommeau and the apple juice, add the cooled cider and a few ice cubes. Mix vigorously for 1 minute and complete with crushed ice. 4.Decorate with apple chips and fresh mint leaves sprinkled with spices.
Breakdown
- 1 teaspoon of powdered sugar
- 5 cl of dry Sherry
- 10 cl of pommel
- 30 cl of apple juice
- Ice cubes
- Apple slices
- Mint leaves
- Four powdered spices
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Rocks
Glass image
Liquors
CiderSpiced RumDry sherry
Juices
Apple juice[1]
Ingredients
Powdered sugar
Apple slices
Mint leaves
Simple syrup
Cinnamon
Type
Cocktail
BLACKBERRY PINEAPPLE RUM COCKTAIL
Rating
00
Save
Description
This is my unintentional tiki cocktail and I’m absolutely smitten with it. While it may be too early to call this drink my summer cocktail of 2017, I’m certain this blackberry pineapple rum cocktail is THE ONE.
Preparation

INSTRUCTIONS

Add ice to mixing glass. Pour in dark rum, Grand Marnier, blackberry syrup, lime juice, and pineapple juice. Stir until mixture is cold. Strain cocktail into a serving glass with a big ice cube. Garnish with fresh mint, blackberries, and a slice of lime.
To make blackberry syrup:
Place fresh blackberries, sugar, and water in a small sauce pot. Set over medium heat and bring to a boil. Remove from heat. Use a muddler or fork to break up the blackberries. Allow mixture to cool before straining. Keep in an airtight container and store in the fridge for up to 2 weeks.
All images and text ©The Little Epicurean
Breakdown

INGREDIENTS

1 1/2 oz dark rum
1/2 oz Grand Marnier
3/4 oz blackberry syrup, recipe follows
1/2 oz fresh lime juice
1 oz pineapple juice

Blackberry Syrup:

6 oz fresh blackberries
1 cup granulated sugar
1/2 cup water

Alcohol?
Alcoholic
Type
Cocktail
Land of Happy
Rating
00
Save
Description
“Sweet, herbaceous and acidic all at once, this is a great pre-dinner cocktail before a nice glass of white wine,” says 312 Chicago head bartender Jenn Knott of her cocktail. She experimented with using a syrup instead of a shrub, but the latter ended up keeping the drink more fresh and tart. White balsamic vinegar, made in Italy from the trebbiano grape, is mixed with white wine vinegar and cooked at a low temperature to retain its clearish color.
Preparation
Rub the lemon wedge on half of the outside of a coupe glass, coat with the basil salt mixture and set aside.
Add the gin and syrup to a cocktail shaker with ice and shake until chilled.
Double-strain into the prepared coupe glass.
Float the chilled prosecco on top.
*Honeydew-basil-white-balsamic shrub: Cut off the rind and remove the seeds from 1 whole honeydew, then cut the melon into chunks. Combine it in the blender with 1 cup fresh basil, and blend until smooth. Pour the mixture into a saucepan, add 4 cups white sugar and 4 cups cold water, and simmer until the sugar has dissolved, being careful not to overheat. Remove it from the heat and let it cool, then strain through a chinois cloth. Add 1 1⁄2 cups white balsamic vinegar, and keep the shrub in the refrigerator for up to two weeks.
Breakdown
1 1/2 oz
1 1/2 oz Honeydew-basil-white balsamic shrub*
Prosecco, to float
Lemon wedge, to rim glass
Basil salt (chopped fresh basil combined with coarse salt), to rim glass
Alcohol?
Alcoholic
Type
Cocktail
Bellevue Heights
Rating
00
Save
Description
This cocktail by bar manager Julieta Campos at
in Chicago takes inspiration from a classic
and the Bellevue-Stratford hotel in Philadelphia, where that drink was invented.

Playing delicately with gin and fino sherry, the drink unfolds with subtle nutty, creamy, fruity, tannic and dry notes from a house-made pistachio white tea syrup and banana bitters.
This recipe originally appeared as part of “
.”
Preparation
Add all the ingredients into a shaker with 1 cube of ice, and shake.
Double-strain into a coupe.
Garnish with a stripe of Angostura bitters.
*Pistachio white tea syrup: Combine 50 grams of crushed pistachios with 500 mL sugar and 500 mL water in a pot. Bring to a boil at medium heat, then reduce to low heat and let boil for 10 minutes. Strain out solids. Combine the syrup with Chinese white needle tea (1 oz of tea per 1 L of syrup) for 1 minute. Strain through a coffee filter. Cool, bottle and refrigerate.
Breakdown
1 oz Tio Pepe fino sherry
3/4 oz Fresh lemon juice
1/2 oz Pistachio white tea syrup*
1/2 oz Egg white
1 dash Greg Buttera's banana bitters
Garnish: Angostura bitters
Type
Cocktail
PENICILLIN AT PLAN CHECK SANTA MONICA
Rating
00
Save
Description
It seems like we really can’t escape
– and that’s just totally fine with us. The Penicillin cocktail – originally created by Milk & Honey alum Sam Ross – is one of our very favorites and this version at the newest location of Plan Check, in Santa Monica, is a boozy blend of mezcal, ginger, lemon, agave and fennel that we just can’t resist.

“I love mezcal and have been wanting to use it for some time at Plan Check, so I created the Plan Check Penicillin, which is the epitome of what a cocktail should be, explains Justin Nelson, Plan Check’s Beverage Manager and creator of the cocktail. “I originally wanted to play around with the pairing of mezcal and fennel, but the drink’s additional notes of citrus, agave, and ginger are meant to act as part of a greater whole. To top it off, the buzz button flowers leave a slight tingly sensation in the mouth, so the flowers really allow each flavor to stand out and dance on the palate.”
Preparation
Pour all ingredients into a shaker, and then shake and strain over ice. Garnish with fennel fronds, fennel pollen and one buzz button flower.
Breakdown
2 oz. El Silencio mezcal
.75 oz. lemon juice
.75 oz. ginger
.5 oz. agave syrup
Type
Cocktail
MOUNT GAY RUM PASSION DAIQUIRI
Collection
Pina Night
Rating
00
Save
Description
Just in time for National Rum Day, we have found the perfect cocktail to celebrate with: the Passion Daiquiri made with
Black Barrel. Made with a refreshing and flavorful blend of Mount Gay Rum
fresh lime, passionfruit syrup and Cointreau, the Passion Daiquiri is the ideal summertime sip – and a delightful National Rum Day concoction.

Easy to recreate at home, the secret to making this delicious daiquiri is the Mount Gay Black Barrel rum, which received a Gold Medal in Beverage Testing Institute’s “Best Rum for a Daiquiri” and was described as “an oaky palate-pleaser that provides a bold, grown-up Daiquiri.”

Now it’s time to break out the Mount Gay Black Barrel rum and the at-home bar skills!
Preparation
Add ingredients to tin. Add ice, shake and strain into a chilled coupe. Garnish with lemon wheel or peel.
Breakdown
2 oz. Mount Gay Black Barrel
1 oz. fresh lime
.5 oz. Passionfruit syrup (use Small Hands)
.5 oz. Cointreau
Type
Cocktail
THE ROY KELLEY
Collection
Try out
Rating
00
Save
Description
At Mahina & Suns, housed inside The Surfjack Hotel & Swim Club in Waikiki, Hawaii, the craft cocktails are creative. And a new limited-edition menu of drinks pays homage to a group of midcentury architects, including Roy Kelley, who was the architect responsible for the original design of the Surfjack in 1961. With drinks also named for Vladimir Ossipoff, known as “the master of Hawaii modern architecture” as well as Frank Llyod Wright, Kelley’s influence at the Surfjack Hotel, then known as Hokele Suites, is undeniable – and this rum-based drink pays homage to the revered designed. “Inspired by the architect responsible for the Surfjack’s original design as Hokele Suites in 1961, the Roy Kelley is the most modern of the series and combines earth, smoke and a spiced sweetness,” explains Mahina & Suns Bar Consultant Christian Tiabi. “Our most modern of the series, [this drink] will launch your palette to the moon. It’s “classic” with a look towards the future.” Like the master Kelley himself.
Preparation
Build the cocktail, shake it, strain it and garnish with a dehydrated lime and light dash of nutmeg.
Breakdown
.75 oz Kohala rum
1 oz Mezcal
.25 oz Falernum
.67 oz Lime
.5 oz spiced honey syrup infused with cinnamon, nutmeg and clove
Type
Cocktail
Dark & Mysterious
Rating
00
Save
Description
It’s International Whisk(e)y Day so we are celebrating with a refreshing cocktail from Industry Kitchen: the Dark & Mysterious with rye whiskey, Combier, lemon juice, simple syrup and mint. This cocktail is perfect for sipping on those soon-to-appear sunfilled spring and summer days, where guests can imbibe while taking in a view of the East River or Brooklyn skyline thanks to the floor-to-ceiling windows and tony Seaport location. “The Dark & Mysterious is a refreshing, not overly sweet drink with a strong presence of rye whisky and orange notes,” explains Industry Kitchen bartender Tyler Grose, who created the concoction. “Perfect for a sunny day.” Now, c’mon sun.
Breakdown
2 oz. Rittenhouse Rye
.5 oz. Combier orange
.25 oz. Lemon Juice
.25 oz. Simple Syrup
Muddled mint
Type
Cocktail
THE RUM DAISY, A SOUR WITH A SHOT
Rating
00
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Description
Daisys are traditionally a type of drink that sits between fizz and sour. In the course of time, the separation from classic sour became more concise because spicy liqueurs were used as a source of sugar. The variant of a Rum Daisy by Max Bergfried brings together two of the classic Daisy ingredients with chartreuse and pomegranate syrup and at the same time impresses with full spiciness and immense freshness.
Preparation
Pour all ingredients into the pre-chilled guest glass. Fill the glass completely with crushed ice and stir everything thoroughly with a bar spoon until cold. Pour on the soda and, if necessary, refill crushed ice again.
Breakdown
5 cl Appleton Signature Blend
3 cl freshly squeezed lime juice
2cl grenadine or pomegranate syrup
1 BL chartreuse jaune
3CL soda water
Shaker
No shaker
Glasses
Highball
Glass image
Type
Cocktail
Mata Hari
Rating
00
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Description
Yes, the
continues, and with it our coverage of some of the best
being served this week. Dev Johnson of NYC drinks den Employees Only offered up this mysterious concoction with an appropriate name.
Mata Hari was the prototypical femme fatale, a Dutch exotic dancer who adopted an Indonesian persona and wore nude bodystockings and ornate jewelry. Later, she was accused of spying and executed by the French during WWI.
Johnson’s tribute drink to her is appropriately colorful and laced with exotic flavors, including easy-to-find Cognac and POM pomegranate juice and other ingredients that will call for improvisation (unless you happen to have chai-infused vermouth handy).
Preparation
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a chilled cocktail glass.
Garnish with three dried organic rosebuds.
*Chai-infused sweet vermouth: Add 4 green cardamom pods, 4 cloves, 1 cinnamon stick and 1 half-inch piece of ginger to a small saucepan, and cook over medium heat for 2 minutes. Add 1 tbsp chai or black tea and 2 cups Cinzano rosso vermouth. Bring to a low boil and cook for 2 minutes. Remove from the heat and allow to cool completely. Add the remaining vermouth and strain the mixture through cheesecloth. Bottle and store at room temperature.

Breakdown
1 1/4 ounce Pierre Ferrand Ambre Cognac
1 ounce Chai-Infused Sweet Vermouth
3/4 ounce freshly squeezed lemon juice
3/4 (13.5 ounce cans) POM pomegranate juice
1/2 ounce simple syrup
Type
Cocktail

We All Fall Down

Rating
00
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Description
“This elevated cocktail is a is perfect way to up your home bartending game this fall while entertaining guests. The salted caramel is a crowd favorite this season and pairs nicely with the fresh scents of vanilla bean in our American Whiskey.”
Preparation
Dry shake ingredients in tin until combined and egg white is frothy. Add ice and hard shake, to chill. Double strain into coupe glass. Garnish with fresh grated nutmeg and Himalayan sea salt.
Breakdown
1.5 oz Mulholland American Whiskey 1 oz Carrot juice .25 oz Lemon juice .75 oz Pineapple juice .5 oz Salted caramel syrup Egg white
Type
Cocktail
Maple Leaf
Rating
00
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Description
“One cocktail that best represents fall is the Maple Leaf. Bourbon provides notes of cinnamon and vanilla, cognac provides hints of stone fruits, and sherry gives it a nutty finish. Add in the bright fresh lemon and winter’s favorite sweetener, maple syrup, and you have an autumnal whiskey sour.”
Preparation
Combine all ingredients into a shaker, add ice and shake until chilled. Strain into an iced filled rocks glass, and garnish with an orange twist.
Breakdown
1.5 oz Elijah Craig Bourbon .5 oz Hennessy VSOP .5 oz Lustau Olorosso Sherry .5 oz St. George Spiced Pear Liqueur .75 oz fresh pressed lemon .5 oz maple syrup
Type
Cocktail
q
Collection
Try out
Rating
00
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Description
Light, summer, refreshing, tasty – yup, these are all descriptors that I want in a cocktail when it’s getting hotter. A citrus kick, a cooling flair, an unctuous mouthfeel (but maybe not a milkshake…today!), why yes, I know exactly the type of drink I need to banish this (basically) summertime heat. It’s time for a Cucumber Elderflower Cocktail!
Preparation
Slice your 4-5 pieces of cumbers into quarters.
Put those in your cocktail shaker with gin, elderflower liqueur, vermouth and lemon juice.
Muddle.
Gotta release those essential oils.
Stop muddling, add the egg white and ice.
I don't do dry shaking, but do that if it's your thing.
Just shake extra with ice.
When it's properly frothed, stop shaking.
This one is gonna take a double strain.
Pour (and strain with a cocktail strainer) into your coupe.
Let it settle to get a mighty fine head on the top.
Zest some lemon and cucumber over the top.
Now that's a refreshing drink.
Breakdown
2 OZ. GIN
¾ OZ. ELDERFLOWER LIQUEUR
¼. OZ. BIANCO VERMOUTH
¾ OZ. LEMON JUICE
4-5 SLICES OF CUCUMBER, QUARTERED
EGG WHITE
GLASS TYPE: COUPE
CUCUMBER
LEMON
Type
Cocktail
Adonis
Rating
00
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Preparation
First, you add your sherry to your cocktail stirring glass (or shaker, whichever, just no shaky) •  Second, you add your sweet vermouth •  Third, you add your dashes of orange bitters •  Fourth, you add your ice •  Fifth, you stir (no shaky) •  Sixth, you pour into your glass •  Seventh, you garnish with your orange choice from the ingredients •  Eighth, you enjoy •  Ninth, you admire that I used all the numbers •  Tenth, you enjoy some more •  Eleventh, because I just wanted it to go to 11 • 
Breakdown
1½ oz. sherry 1½ oz. sweet vermouth 2 dashes of orange bitters Orange twist, peel, slice, fancy knot. Glass type: cocktail (that's martini; a wine glass works too, obviously)
Type
Cocktail
Almond Milk Tea Cocktail
Rating
00
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Preparation
Brew and cool your black tea •  Add your cooled tea, milk, almond liqueur, vodka, simple syrup and chocolate bitters to your shaker with ice •  Shake •  Shake •  Shake •  Now that it's frothed, pour into your coupe •  Give it a minute to settle and get a nice cream top •  Put on a few more drops of bitters •  Because it's pretty •  Swirl them if you'd like •  Drink and get transported to Asia •  Only slightly cheaper than a plane ticket from LA • 
Breakdown
1½ oz. brewed and cooled tea ½ oz. milk (whole, naturally) ½ oz. almond liqueur ¼ oz. vodka ¼ oz. Simple syrup 1 drop chocolate bitters Glass type: coupe
Type
Cocktail
Amaro Lucano Punch
Rating
00
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Preparation
Get over the shock of all the ingredients •  Add everything to your shaker with ice •  Shake •  Pour into your ice-filled glass •  Garnish with berries and orange •  Sip •  Enjoy • 
Breakdown
1 oz. Amaro Lucano ½ oz. peach brandy ½ oz. Cointreau ¼ oz. Chambord ¼ oz. lemon juice ¼ oz. honey water 3 oz. white grape juice Raspberries Blackberries Orange slices
Type
Cocktail
American Star Cocktail
Rating
00
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Preparation
Put vermouth, apple brandy, simple syrup and bitters in your cocktail shaker with ice •  Shake •  Pour into your coupe •  Garnish with lemon star of awesomeness •  For 'Murca •  For glory •  For good taste • 
Breakdown
2 oz. sweet vermouth 2 oz. apple brandy ½ oz. simple syrup 3 dashes orange bitters Star lemon garnish of awesomeness Glass type: coupe
Type
Cocktail
Aperol Spritz
Rating
00
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Preparation
Add the ice to the bottom of the glass •  Pour in the Aperol •  Top with Prosecco •  Garnish with orange slice •  Eat extra at the buffet • 
Breakdown
1 part Aperol 3 parts Prosecco Orange slices for garnish Glass type: Wine
Type
Cocktail
Apricot Whisky Sour
Rating
00
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Preparation
Open your apricot preserves •  Have a taste •  Now put the preserves, whisky and lemon juice in your cocktail shaker with ice •  Shake •  Put ice in your old-fashioned glass •  Pour cocktail into glass •  Garnish with apricot slice •  Smile and how amazing apricot works with a whisky sour • 
Breakdown
2 oz. whisky 1 oz. apricot preserves ½ oz. lemon juice Apricot slices Glass type: Old fashioned
Type
Cocktail
Archer's Peppermint Patty
Rating
00
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Preparation
Make your hot chocolate •  Homemade is awesome, from a package works too •  In a separate mug add your peppermint schnapps, the dark crème de cacao and crème de menthe •  Stir •  Top with your hot chocolate •  Stir yet again •  Add whipped cream •  It's optional, but not really •  Finish with chocolate shavings •  Get ready to enter the DANGER ZONE •  Yes, all caps • 
Breakdown
8 oz. hot chocolate 1 oz. peppermint schnapps 1 oz. dark crème de cacao ¼ oz. crème de menthe Whipped cream Chocolate shavings Glass type: mug
Type
Cocktail
Aviation
Rating
00
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Preparation
Shake the gin, maraschino and lemon juice together with ice •  Strain it into a chilled cocktail glass and serve ungarnished •  Unless you want to drop in a maraschino cherry, I won’t hold it against you • 
Breakdown
4 oz. gin 1½ oz. maraschino liqueur 1½ oz. lemon juice Glass Type: Cocktail
Type
Cocktail
Banana Coconut Rum Smuggler
Rating
00
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Preparation
Tiki time! Add all of your ingredients to your cocktail shaker with ice •  Yes, there's also orange curacao and bitters in there •  I didn't mention it in the post, it's cool •  Gotta keep you on your toes •  Anyway, shake all of that tiki goodness •  Finish •  Add ice to your tiki mug •  Strain your cocktail in there •  Garnish like a fiend •  It is a tiki drink •  Tiki time! Now with a drink in hand • 
Breakdown
2 oz. rum 1 oz. banana liqueur 1½ oz. cream of coconut 1 oz. lime juice ½ oz. orange curacao Dash bitters Pineapple Epic cocktail umbrella Glass type: tiki mug (as you do)
Type
Cocktail
Barbados Punch
Rating
00
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Preparation
Squeeze the lemon into the shaker, then pour in the guava, sugar and add a splash of warm water (1 oz) •  Mix to dissolve everything •  Add in the rest of the water, cognac and rum •  Shake •  Garnish with an orange slice •  Now it do be time to head for Tortuga!
Breakdown
1 tbs. guava jelly 1 tbs. sugar 2 oz. water 2 oz. cognac 1 oz. rum ½ lemon 2 slices orange Glass type: Old-fashioned
Type
Cocktail
Barrel Aged S'more Martini
Rating
00
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Preparation
Put the vodka, creme de cocoa and vanilla bean in your aging barrel •  Wait for a week •  Add 4 oz •  of your Essence of S'more (the aged boozes) to your shaker •  Add chocolate liqueur, heavy cream and ice to the Essence of S'more •  Shake •  Shake some more •  Pour into your martini glass, straining out the ice chunks •  Place graham cracker •  Ignite marshmallow •  Don't burn yourself •  Garnish with toasted marshmallow •  Enjoy the smoky smell an flavor •  Smile knowing you have a barrel of Essence of S'more for the next few rounds • 
Breakdown
2.5 PARTS VODKA (400 ML.) 1.5 PARTS CREME DE COCOA (240 ML.) 1 VANILLA BEAN, SPLIT LENGTHWISE 1 OZ. CHOCOLATE LIQUEUR 1 OZ. HEAVY CREAM GRAHAM CRACKER MARSHMALLOW GLASS TYPE: MARTINI
Type
Cocktail
Beet-N Rye
Rating
00
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Preparation
Make your sage simple syrup •  Add your rye, beet juice, OJ, lemon juice and sage simple syrup to your shaker with ice •  Shake •  Add one impressive piece of ice to your old-fashioned glass •  Pour your shaken cocktail into said glass •  Garnish with a big ol’ bunch of sage •  Toast to fall •  It’ll come eventually •  Toast to Thanksgiving •  That too will come •  Enjoy the refreshing, yet autumnal, flavors • 
Breakdown
1½ oz. rye ½ oz. beet juice ½ oz. sage simple syrup ½ oz. OJ ¼ oz. lemon juice Big ol' bunch of sage Glass type: old fashioned
Type
Cocktail
Bellini
Rating
00
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Preparation
If you don’t have peach puree, make it •  Add peach puree to your cocktail shaker with ice, brandy and orange liqueur •  Shake •  It’s the new year, celebrate by shaking some more! Pour into your chosen vessel •  Top with the bubbly of your choosing •  So many choices •  Garnish with some mint •  New year winning!
Breakdown
1½ oz. peach puree ½ oz. peach brandy ¼ oz. orange liqueur Champagne or Prosecco Mint Glass type: coupe or flute
Type
Cocktail
Bird of Paradise
Rating
00
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Preparation
Add your gin, lemon juice, grenadine, simple syrup and egg white to your cocktail shaker with ice •  Shake •  I know a lot of people talk about "dry shaking," but it's not for me •  Hey, if it's your thing, cool, do that •  Then shake with ice •  Personally, skip that step, just shake for a while longer, you'll froth the egg white •  Pour and strain (egg whites you see, you wanna strain anything funky) into your Collins glass •  While you let it settle, prep your garnish •  Get as fancy as you'd like •  We got fancy •  I was inspired •  Top with club soda •  Now that it's settled, garnish •  Get tropical!
Breakdown
2 oz. gin 1 oz. lemon juice ½ oz. grenadine ½ oz. simple syrup Egg white Club soda Glass type: Collins Lemon peel Maraschino cherry
Type
Cocktail
Bitter Valentine: A Bitter Tequila Cocktail for Valentine's
Rating
00
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Preparation
Put all your boozes plus the lemon juice in your cocktail shaker •  Add some ice •  Shake •  Shake to destroy the anger in your heart •  Or to fill it •  Whichever you decide, shake until it's good and cold •  Pour and strain into your martini glass •  I've added the straining steps as you don't want ice chunks •  Unless you do, then don't strain •  Garnish with a strawberry •  Now go get bitter •  Or be happy •  Either way, it's a damn fine cocktail • 
Breakdown
1½ oz. tequila 1 oz. Amaro Lucano ¾ oz. strawberry liqueur ¾ oz. lemon juice Strawberries Glass type: martini
Type
Cocktail
Black Forest Martini
Rating
00
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Preparation
Gently whip cream by hand -- you’re not looking for stiff peaks here, think more a pourable mousse-like consistency •  Make your chocolate shavings •  For the drink itself: add all boozes plus ½ oz •  heavy cream in your shaker •  Add ice •  Shake •  Strain into your coupe leaving room for the flourish of whipped cream at the end •  Top with your prepared cream •  Garnish with chocolate shavings • 
Breakdown
½ oz. Vodka 1 oz. Cherry kijafa 1 oz. Kirschwasser ½ oz. Luxardo 1½ oz. Godiva 1 oz. Crème de cacao ½ oz. Heavy cream Chocolate shavings Slightly whipped cream Glass type: Coupe
Type
Cocktail
Black Velvet
Rating
00
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Preparation
This one is tricky •  Open your cider •  Open your stout •  Pour one part of cider into your pilsner •  Take a spoon and put it just on top of the cider •  Gently pour one part of stout on top •  OK, it wasn't that tricky •  It's go time • 
Breakdown
1 part stout (really, Guinness) 1 part cider (dry) Glass type: pilsner
Type
Cocktail
Bloody Mary
Rating
00
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Preparation
Add everything to your shaker with ice •  Shake •  Strain into your Collins •  Garnish with a celery stalk •  Get your brunch on • 
Breakdown
3 oz. vodka 4 ½ oz. tomato juice 1 oz. lemon juice 1 tsp. fresh horseradish Splash of Worcestershire 3-4 dashes of hot sauce Glass type: Collins
Type
Cocktail
Blue China
Rating
00
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Preparation
Freshly squeeze your white grapefruit juice •  I mean, yeah, you can buy some, but treat yourself •  Unless you can't find fresh, then yeah, totally buy it •  Add your white grapefruit juice, lychee liqueur and blue curacao to your shaker with ice •  Shake •  Imagine the Terra Cotta Warriors •  They're pretty amazing •  When you're done shaking, put it down •  Add ice to your Collins glass •  Pour your shaken cocktail in there •  Garnish with maraschino cherries •  To China! And the blue, blue sea!
Breakdown
4 oz. white grapefruit juice ¾ oz. lychee liqueur 1¼ oz. blue curacao Maraschino cherries Glass type: Collins
Type
Cocktail
Blue Hawaiian Shark Attack
Rating
00
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Preparation
Put all of the ingredients (except the cassis) in your shaker with ice •  Shake •  Shake some more •  Shake a bit more than that (you want it extra foamy -- sea foam you see) •  Pour into your old-fashioned glass •  Drizzle with Crème de Cassis •  Sever in a dramatic fashion •  You're probably gonna need a bigger boat • 
Breakdown
¾ oz. Light Rum ¾ oz. Vodka ½ oz. Blue Curacao 3 oz. Pineapple Juice 1 oz. Sweet and Sour Crème de Cassis drizzle Glass type: Old-fashioned
Type
Cocktail
Blueberry Ginger Refresher
Rating
00
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Preparation
Make your blueberry syrup •  Make your ginger syrup •  Better let those cool off •  Add your gin, syrups, lime juice and egg white to your shaker with ice •  Shake it a whole lot •  It's thanks to those egg whites •  Promise the creaminess is worth it •  When you're tired of shaking, pour into your coupe •  Garnish with blueberries •  Refreshing •  Delicious • 
Breakdown
3 oz. gin ¾ oz. blueberry syrup ¼ oz. ginger syrup ½ oz. lime juice Egg white Few drops of bitters Blueberries Glass type: coupe
Type
Cocktail
Blueberry Rum Fizz
Rating
00
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Preparation
Take some blueberries (let’s say a half handful) and put them in your cocktail shaker with sugar •  Muddle them together •  Congrats, you’ve just made blueberry syrup! Add rum, lemon juice and blueberry liqueur to your blueberry syrup •  Add some ice •  Shake it •  Finish your shaking •  Nod in approval •  Fill your old-fashioned glass with ice •  Pour your now perfectly shaken cocktail into your glass •  Top with club soda •  That makes the fizz •  Garnish with blueberries •  That makes the sexy • 
Breakdown
2 oz. white rum 1 oz. fresh lemon juice 1 oz. blueberry liqueur 1 tsp. sugar Club soda Blueberries Glass type: old fashioned
Type
Cocktail
Boozy Toasted Almond Popsicles
Rating
00
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Preparation
Add gelatin to 2 oz •  of whole milk •  Set aside •  Meanwhile, add the almond paste to 2 oz •  of milk and microwave for roughly 15 seconds •  Stir, mush and combine until you get a thick almond milk paste •  Combine the gelatin milk mixture with remaining 2 oz •  of milk to a pot and heat gently to melt the gelatin •  Combine melted gelatin milk mixture with almond paste milk mixture in a big bowl •  Add your cream, agave nectar, Disaronno, chocolate bitters and almond extract to the bowl •  Stir (or whisk) •  Add to your popsicle mold •  Freeze overnight •  Unmold the next day -- you might need to dip the molds in warm water to release them •  Dip in crushed almonds •  Enjoy • 
Breakdown
6 oz. cream 6 oz. whole milk 1½ oz. agave nectar 1½ oz. almond paste 1½ oz. Disaronno 2 dashes chocolate bitters 1 tsp. almond extract 1 tsp. gelatin Crushed toasted almonds
Type
Cocktail
Boxcar
Rating
00
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Preparation
Rim you cocktail glass in sugar •  Add all of your ingredients, shake like a machine for a good 60 seconds (gotta froth those egg whites) •  Strain into your rimmed glass •  Enjoy •  Repeat • 
Breakdown
4 oz. gin 1 oz. Grand Marnier 1 oz. fresh lemon juice ½ oz. grenadine Egg white Glass type: Cocktail
Type
Cocktail
Brandy Alexander
Rating
00
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Preparation
Add all liquids to your cocktail shaker with ice •  Shake •  Pour into your coupe •  Garnish with nutmeg •  Enjoy the adult beverage in milkshake form •  Oh, and if you have big boy glasses (which I do), feel free to double or triple the recipe •  Just keep the proportions right 1-1-1 •  That's easy to remember • 
Breakdown
1 oz. Brandy 1 oz. Cream 1 oz. Crème de cacao Nutmeg (freshly grated please) Glass type: Coupe
Type
Cocktail
Brown Derby
Rating
00
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Preparation
Add all ingredients to your shaker with ice •  Shake •  Pour into your coupe •  Garnish decoratively with grapefruit peel •  Drink to Bogey •  Watch The Oscars •  Claim you can act •  Make another •  Prove your acting prowess • 
Breakdown
2 oz. bourbon 2 oz. fresh squeeze grapefruit juice ¾ oz. honey water Grapefruit peel Glass type: coupe
Type
Cocktail
Caipirinha
Rating
00
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Preparation
Cut up a lime into quarters •  Muddle the lime quarters in a rocks glass with sugar •  Add Cachaça and top with ice •  Stir and serve • 
Breakdown
1 lime 1 tbs. sugar 2 ozs. cachaça Crushed ice Glass type: Old-fashioned
Type
Cocktail
Captain America Shot
Rating
00
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Preparation
Pour the grenadine in the bottom of the shot glass •  Then layer on the white chocolate liqueur and blue curaçao •  Fight evil villains •  Win hearts •  Have another •  'Merca • 
Breakdown
1 part grenadine 1 part white chocolate liqueur 1 part blue curaçao Glass Type: Shot
Type
Cocktail
Casino
Rating
00
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Preparation
Add your gin, maraschino liqueur, lemon juice and orange bitters to your mixing glass with ice •  Stir •  Pour into your coupe •  Garnish with a maraschino cherry •  Look for evil villains with vile plots to foil •  Always bet on black •  Smile knowing you're doing good work while drinking a good cocktail • 
Breakdown
4 oz. gin ¼ oz. maraschino liqueur ¼ oz. lemon juice 4 dashes orange bitters Maraschino cherry Glass type: Coupe
Type
Cocktail
Cherry Blossom
Rating
00
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Preparation
Add all ingredients except cherries to your shaker with ice •  Shake •  Pour and strain •  Garnish with cherries •  Celebrate sakura •  Kanpai!
Breakdown
2 oz. Sake 1½ oz. Cherry heering ½ oz. Orange Curacao ½ oz. Lime juice ½ oz. Grenadine 2 dashes Orange bitters or cherry if we have it Maraschino cherries Glass type: coupe
Type
Cocktail
Cherry Smash
Rating
00
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Preparation
Take your pitted cherries, toss them into your cocktail shaker and muddle •  Add the bourbon, cherry heering and ice to said glass •  Shake •  Finish and know that you're about to have a good drink •  Add ice to your old-fashioned glass •  Pour shaken cocktail into your glass •  Top with club soda •  Garnish with the non-pitted cherry •  Toast to summer •  And fresh fruit •  And cherries •  And the next round • 
Breakdown
5 cherries, pitted 1 cherry, not pitted 2 oz. bourbon ¾ oz. cherry heering Club soda Glass type: old fashioned
Type
Cocktail
Chocolate Green Fairy
Rating
00
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Preparation
Put your absinthe, white crème de cocoa and orange curacao into your cocktail stirrer •  Admire how clear it is •  Add ice •  Stir •  GHOSTS! It suddenly got very spooky in here •  Pour into your cordial glass •  Garnish with candied orange peel •  To Halloween!
Breakdown
1 oz. absinthe 1 oz. white crème de cocoa ½ oz. orange curacao Candied orange peels Glass type: cordial
Type
Cocktail
Chocolate Maple Pecan Cocktail
Rating
00
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Preparation
Make your pecan-infused bourbon •  Seriously, just read the article, it's not hard •  Next, add that, the syrup, dark crème de cacao, and bitters to a cocktail shaker with ice •  Shake •  Finish and rest atop your counter •  Or wherever you rest your shaken cocktails •  Grab your old-fashioned glass •  Put in one big piece of ice •  Or several small ones •  It's up to you really •  Pour and strain your dessert cocktail over it •  Now, enjoy your pie •  In drink form • 
Breakdown
2 oz. pecan-infused bourbon ¼ oz. maple syrup ¾ oz. dark crème de cacao Chocolate Bitters Glass type: Old Fashioned
Type
Cocktail
Chuhai
Rating
00
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Preparation
Extra tough this one •  Steel your resolve •  Add your shochu and fruit juice to your Collins with ice •  Stir •  Top with club soda •  Drink •  Kanpai! Seriously though, avoid the Russian takoyaki • 
Breakdown
1 part shochu 1 part fruit juice 3 parts club soda Glass type: Collins
Type
Cocktail
Classic Eggnog
Rating
00
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Preparation
Whisk the egg yolk until it's pale, then add 1 tbs •  of the sugar and whisk it all together •  Using baking sugar (the ultra fine stuff) will help the sugar dissolve •  Next, add the milk and cream to your yolk and sugar mixture •  Whisk together •  Grate on some nutmeg •  In a seperate bowl, whisk the egg white and remaining 1 tsp •  of sugar together until you get what they like to call "stiff peaks • " Finally, whisk the egg whites into drink •  Then pour into your mugs or drink vessel of choice •  Grate a little extra nutmeg on top and serve •  Oh, add a splash of bourbon or three in there if that's your thing (it's mine) •  Now get out there and get festive!
Breakdown
1 egg yolk 1 tbs. + 1 tsp. sugar ½ cup whole milk ¼ cup heavy cream Freshly grated nutmeg 1 egg white Bourbon Glass type: Mug
Type
Cocktail
Cocktail Tonic
Rating
00
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Preparation
Pick your glass •  Clean your ginger and lemongrass •  Toss them in your glass •  Muddle them into oblivion •  Gotta release those oils and flavors •  Add you bitters •  Stir •  Add your gin •  Stir •  Add your ice •  You guessed it: stir •  Top with tonic •  Drink to your health!
Breakdown
2 dashes of bitters Tonic water 2ish inch knob of ginger Lemongrass stalk 1 ½ oz. gin Glass type: Collins or Old Fashioned
Type
Cocktail
Corpse Reviver #2
Rating
00
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Preparation
Add all of the ingredients (except the cherry) into your cocktail shaker with ice •  Shake like a mad, dead person •  Pour into your cocktail glass •  Garnish with a cherry •  Drink •  Feel better •  Have another and get that day going right • 
Breakdown
1 oz. gin 1 oz. Lillet 1 oz. fresh lemon juice 1 oz. Cointreau 1 splash absinthe Maraschino cherries Glass type: Cocktail
Type
Cocktail
Cucumber Elderflower Cocktail
Rating
00
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Preparation
Slice your 4-5 pieces of cumbers into quarters •  Put those in your cocktail shaker with gin, elderflower liqueur, vermouth and lemon juice •  Muddle •  Gotta release those essential oils •  Stop muddling, add the egg white and ice •  I don't do dry shaking, but do that if it's your thing •  Just shake extra with ice •  When it's properly frothed, stop shaking •  This one is gonna take a double strain •  Pour (and strain with a cocktail strainer) into your coupe •  Let it settle to get a mighty fine head on the top •  Zest some lemon and cucumber over the top •  Now that's a refreshing drink • 
Breakdown
2 oz. gin ¾ oz. elderflower liqueur ¼. oz. bianco vermouth ¾ oz. lemon juice 4-5 slices of cucumber, quartered Egg white Glass type: coupe Cucumber Lemon
Type
Cocktail
Cucumber Gin Spritzer
Rating
00
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Preparation
Add your gin, lime juice and cucumber to your mixing glass •  Muddle •  Add ice •  Shake •  Put down •  Add ice to your old-fashioned glass •  Strain cocktail into your glass •  Top with club soda •  Don't forget that (we might have once) •  Garnish with slice of lime and cucumber •  Admire spring •  Celebrate refreshment • 
Breakdown
3 oz. gin 1 oz. lime juice 3 slice of cucumber Club Soda Slice of lime Slice of cucumber Glass type: old fashioned
Type
Cocktail
Dark and Stormy
Rating
00
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Preparation
Add ice to your Collins •  Pour in your ginger beer •  Add the lime juice •  Add the rum on top of everything •  Garnish with lime wedge •  Admire the dark and stormy clouds coming in over the calm sea •  Stir •  Drink •  Get your Halloween on and have another • 
Breakdown
2 oz. dark rum 3 oz. ginger beer ½ oz. lime juice Lime wedge Glass type: Collins
Type
Cocktail
Death of the Champagne Cocktail
Rating
00
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Preparation
This is a tricky one •  Add your sugar to your flute •  Add your bitters •  Add your absinthe •  Swirl •  Top with bubbly •  Garnish •  Drink • 
Breakdown
½ tsp. sugar 2 dashes orange bitters ⅛ tsp. absinthe 4-6 oz. sparking wine Orange rind Glass type: champagne flute
Type
Cocktail
El Diablo's Circus
Rating
00
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Preparation
Put all ingredients together in your shaker with ice •  Shake •  Pour into your old-fashioned glass •  Garnish with habanero •  Muy spicy •  Sip •  Savor the spice •  And everything nice •  At the El Diablo's circus of vice •  (Rhyme ftw • )
Breakdown
2 oz. tequila ¾ oz. ancho chili liquor ¾ oz. lemon juice ¾ oz. cherry heering Habanero pepper Glass type: old fashioned
Type
Cocktail
Extreme Chocolate Martini
Rating
00
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Preparation
Prepare your glass: drizzle in your chocolate sauce •  Next, add all of your boozes along with the half and half to your shaker •  Add ice •  Shake like a chocolate-deprived person •  Strain into your prepared glass •  Dust with cocoa powder •  Drink up and enjoy the extreme chocolate flavor!
Breakdown
1½ oz. Godiva chocolate liqueur 2½ oz. Crème de cacao 1 oz. Vodka 1 oz. Half and half Chocolate sauce Cocoa powder Glass type: Cocktail
Type
Cocktail
Feel This Cocktail
Rating
00
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Preparation
Add your OJ, lime juice, brown simple syrup and vodka to your shaker with ice •  Shake •  It is a party, shake it like you mean it •  Seriously, shake your money maker •  Pour into your flute •  Top with champagne •  That's how you know it's really a party •  Garnish with raspberries •  Gotta look good for parties • 
Breakdown
½ oz. orange juice ½ oz. lime juice 1½ oz. vodka ½ oz. brown simple syrup Champagne Raspberries Glass type: flute
Type
Cocktail
Fiery Ginger "Sour"
Collection
Pina Night
Rating
00
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Preparation
Add all to your cocktail shaker with ice •  Yes, that means separate your egg •  Shake •  Seriously, for like a full minute •  That’s 60 nonstop seconds •  It sucks, but it’s worth it when you drink it •  Pour into your glass •  Garnish with candied ginger •  Smile thinking about Machu Picchu •  Then remember you’re drinking fiery ginger •  Some say, even better • 
Breakdown
2 oz. tequila 1 oz. pineapple juice 1 oz. lemon juice ¾ oz. ginger syrup 1 egg white Candied ginger Glass type: coupe
Type
Cocktail
Flaming Shot of Relaxation
Rating
00
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Preparation
Put all of your ingredients into your shaker with ice •  Shake •  Strain into your shot glass •  Add sliver of lemon •  Top with extra Shotka •  Ignite •  Admire •  Extinguish •  Shoot •  Relaxation FTW • 
Breakdown
½ oz. Shotka ½ oz. bourbon ½ oz. lemon juice ½ oz. simple syrup Sliver of lemon Glass type: shot
Type
Cocktail
French 75
Rating
00
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Preparation
Add the gin, lemon juice and sugar into your cocktail shaker with ice •  Shake like you mean it (you want to chill it and dissolve that sugar, that's why we went ultrafine) •  Evenly pour into two champagne flutes •  Top with chilled champagne •  Garnish with lemon peel •  Smile, drink and toast to good health • 
Breakdown
2 oz. gin ½ oz. lemon juice 1 tsp. ultrafine sugar 5 oz. champagne Lemon peel Glass type: Champagne
Type
Cocktail
Glogg
Rating
00
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Preparation
Add the wine, orange rind, cinnamon stick(s), raisins, almonds, cardamom seeds, cloves and honey to a pot on the stove •  Let those simmer (not boil, simmer, baby bubbles form, a little steam comes off, but nothing crazy) for at least 30 minutes •  When you're ready to serve, you can remove the spices if you want (I don't, whoever gets a clove wins a prize!), and then add the port and brandy •  Ladle into mugs and enjoy the hygge • 
Breakdown
750ml bottle of red wine Rind of 1 orange Cinnamon stick (or two) ½ cup of raisins ½ cup of blanched almonds (the brown exterior removed) 10 cardamom seeds 5 cloves ¼ cup honey 1 cup of port 1 cup brandy Glass type: Mug
Type
Cocktail
Glühwein
Rating
00
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Preparation
Add honey, spices, OJ, orange rind and water to a pot •  Bring to a boil, then reduce heat and simmer for 30 minutes •  Simmer •  Remove spices and rind from the syrup •  Add a bottle of red wine to the newly spiced holiday syrup •  Bring up to a simmer •  Simmer mind you, not boil •  Don't scorch your wine now •  Hold! Hold! Hold! NOW! Ladle into mugs •  Pleasantly warm, yes? Top with as much golden rum as you want to increase your festiveness (I like plenty, Alice prefers some, choose your adventure) •  Garnish with a fresh orange twist • 
Breakdown
½ cup honey 5 whole cloves 2 cardamom pods 2 cinnamon sticks 1 cup water ½ cup OJ Rind of one orange 750 ml red wine (one bottle, drinkable, but not expensive) Golden rum Glass type: mug
Type
Cocktail
Godfather Cocktail
Rating
00
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Preparation
Add your Scotch and amaretto liqueur to your cocktail stirring glass •  All booze means stir •  Add ice •  Stir •  Gently now •  Pour into your old-fashioned glass •  Garnish with a jaunty piece of orange peel •  Sip •  Enjoy •  Smoky and sweet •  Glorious • 
Breakdown
1.5 oz. Scotch 1.5 oz. amaretto liqueur Glass type: old fashioned Orange peel
Type
Cocktail
Grasshopper
Rating
00
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Preparation
Add everything except for the chocolate shavings into your shaker with ice •  Shake •  Pour into your coupe •  Top artfully with chocolate shavings •  Drink •  Smile at the magnificence of chocolate and mint •  Toast to romance • 
Breakdown
1½ oz. cognac 1 oz. green creme de menthe 1 oz. white creme de cacao 1½ oz. heavey cream Chocolate shavings Glass type: Coupe
Type
Cocktail
Grateful Dead
Rating
00
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Preparation
Add everything into your cocktail shaker with ice •  Yes, it's six unique and awesome alcohols in one drink •  You're welcome •  Shake •  Pour into your Collins glass with ice •  Add lime garnish •  Drink one, awesome •  Two, a great night •  Three, officially Smith faced • 
Breakdown
1 part tequila 1 part vodka 1 part light rum 1 part gin 1 part orange liqueur 1 part raspberry liqueur 2 parts sweet and sour mix Glass type: Collins Lime
Type
Cocktail
Green Fizz
Rating
00
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Preparation
Add gin, crème de menthe, lemon juice, sugar and egg white to your shaker with ice •  Shake •  Nod knowing you’re doing good work •  Shake a little longer •  Put it down, add ice into your Collins glass •  Pour well-shaken Green Fizz into your Collins •  Top with club soda •  Garnish with lime twist •  Get your St •  Patrick on • 
Breakdown
2 oz. gin 1 tsp. green crème de menthe 1 oz. lemon juice 1 egg white 1 tsp. superfine sugar Club soda Lime twist Glass: Collins
Type
Cocktail
Grilled Pineapple Moscow Mule
Rating
00
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Preparation
Grill your pineapple •  Slice your pineapple •  Taste said pineapple •  Add vodka, lime pieces and pineapple chunks into your mixing glass •  Muddle together •  Add ice •  Shake •  Pour into your copper Moscow Mule mug •  Top with ginger beer •  Fill with crushed ice •  Garnish with grilled pineapple piece •  Enjoy spring • 
Breakdown
2 oz. vodka Half lime, quartered 1 pineapple round, sliced Ginger beer Glass: Copper Moscow Mule mug
Type
Cocktail
Grog
Rating
00
Save
Preparation
Add the brown sugar to your shaker, add in a splash of warm water (1 oz • ) to dissolve the sugar and add lime juice •  Put in rum, rest of the water and ice •  Shake •  Pour over smashed ice •  Serve •  Now it do be time to talk like a pirate • 
Breakdown
1 oz. lime juice 1 oz. brown sugar 1 oz. dark rum 4 oz. water Glass type: Old-fashioned
Type
Cocktail
Hawaiian Screwdriver
Rating
00
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Preparation
Add your vodka, OJ and pineapple juice to your shaker with ice •  Shake •  Or feel free to stir them if you really wanna, but that's less awesome •  Either way you do it, just don't do it directly in your final glass •  That's gauche •  We don't want that •  When you're done, pour it into your final glass •  Garnish with pineapples and cherries •  Now we're talking tropical • 
Breakdown
2 oz. vodka 1 oz. OJ 4 oz. pineapple juice Pineapple wedges Cherries Glass type: old fashioned
Type
Cocktail
Hazelnut Chocolate Matcha Cocktail
Rating
00
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Preparation
Make your vanilla simple syrup •  Let that cool •  Add the vodka, white crème de cacao, hazelnut liqueur, matcha powder and egg white to your shaker with ice •  Shake it •  A bunch •  There's an egg white to emulsify and froth in there •  It's for creamy, rich, goodness •  When you get tired, double strain into your coupe •  Let it settle •  The cream will rise •  Garnish with a dusting of matcha •  Now go enjoy your grown up matcha blendy milkshake cocktail • 
Breakdown
2oz vodka 1oz white creme de cocoa ½oz hazelnut liqueur ¼ tsp matcha powder ½oz vanilla simple syrup Egg white Matcha powder Glass type: coupe
Type
Cocktail
Hemingway Daiquiri
Rating
00
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Preparation
Add all of the ingredients to a cocktail shaker and fill with ice •  Shake, then strain into a chilled cocktail glass •  Enjoy •  Safari • 
Breakdown
4 oz. light rum 1½ oz. fresh lime juice 1 oz. fresh grapefruit juice 1 tsp sugar 2 tsp Maraschino liqueur Glass type: Cocktail
Type
Cocktail
Rating
00
Save
Type
Cocktail
Homemade Orgeat
Rating
00
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Preparation
Remember, we like flavor •  Toast the almonds (skin on, gotta get those essential oils going) •  Grind •  Add water and sugars to pot •  Bring to simmer •  Not a rolling boil, we’re looking to get them to melt, not turn into rock candy •  Add the ground up almonds •  Simmer 3-4 minutes -- don't let it boil •  Just don’t do it •  Let cool and sit for 3-12 hours •  I usually go overnight •  Strain it with a fancy strainer, cheesecloth setup •  When you get impatient because it’s going slowly, squeeze the cheesecloth •  I do •  Taste it •  I’m usually happy here •  If you wanna be official, add the orange water •  I don’t like it •  If it’s not almond-y enough for you, add some almond extract (but you probably won’t need it) •  For a preservative, add vodka •  Bottle and make some tiki drinks!
Breakdown
18 oz. almonds 10 oz. white sugar 10 oz. demerara sugar 15 oz. water Optional: 1 tbs. (or so) orange-flower water 2 tsp. (or so) almond extract 2-3 oz. vodka Equipment: Pot Cheesecloth Strainer Vessel for holding
Type
Cocktail
Rating
00
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Type
Cocktail
Honey Deuce
Rating
00
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Preparation
Fill the Collins glass with crushed ice (extra cooling) and vodka •  Top with lemonade, stopping just below the rim •  Fill with the Chambord •  Stir •  Garnish with honeydew melon balls •  Cheer for Agassi •  (I don't care that he's retired •  [Alice says to cheer for Sampras, but come on now, let's be serious •  Agassai • ])
Breakdown
1½ oz. vodka ¾ oz. Chambord Lemonade crushed ice Honeydew melon balls Glass type: Collins
Type
Cocktail
Horchata Cocktail
Rating
00
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Preparation
Add everything into your cocktail shaker with ice •  Guess what? Shake •  Fill your glass with ice •  Strain your shaken horchata into your glass •  Garnish with some cinnamon •  Order some tacos •  Or a burrito •  Really, chile verde is way to go •  Oh, and drink your Horchata Cocktail • 
Breakdown
4 oz. almond milk ½ oz. almond liqueur ½ oz. cinnamon simple syrup 2 oz. anjeo tequila Glass type: Collins
Type
Cocktail
Hot Toddy
Rating
00
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Preparation
Add the honey, lemon juice and bourbon to the mug •  Top with hot water •  Stir with cinnamon stick •  Float a lemon slice on top •  Sip and let Mother Nature do her worst •  Smile at the warm coziness • 
Breakdown
1½ oz. bourbon 1 tbs. honey ½ oz. lemon juice Hot water to fill Cinnamon stick Lemon wheel Glass type: Mug
Type
Cocktail
Hushed Caramel Apple
Rating
00
Save
Preparation
Add the ‘shine, butterscotch and lemon juice into your mixer with ice •  Shake like a machine •  Add ice to your mason jar •  Pour into your mason jar •  Top with apple juice •  Garnish with apple slices •  Enjoy • 
Breakdown
2 oz. Hush Moonshine Spiced Apple 1 oz. Butterscotch schnapps ½ oz. Lemon juice Apple juice Apple slices Glass type: Old fashioned (or mason jar if you have it)
Type
Cocktail
Illusion Shaker
Rating
00
Save
Preparation
Add everything (I don't need to list them all out for you, do I?) to your shaker •  Add some ice •  Shake •  Pour into your shot glass (or glasses -- double or triple up for that) •  Garnish with pineapple wedges •  Celebrate the Australian Open • 
Breakdown
¾ oz. Midori ¼ oz. triple sec ¼ oz. vodka ½ oz. lemon juice ½ oz. pineapple juice Pineapple wedges Glass type: Shot
Type
Cocktail
Income Tax Cocktail
Rating
00
Save
Preparation
Squeeze your OJ •  Add everything to your shaker with ice •  Shake •  Pour into your coupe •  Twist your orange peel again, like you did last summer •  Garnish •  Enjoy being done with taxes •  And a good cocktail • 
Breakdown
1½ oz. gin ¾ oz. dry vermouth ¾ oz. sweet vermouth ¾ oz. freshly squeezed orange juice 2 dashes Angostura bitters Orange twist Glass type: coupe
Type
Cocktail
Irish Cocktail
Rating
00
Save
Preparation
Add the whiskey, absinthe, curacao, maraschino and bitters to your mixing glass with ice •  Stir •  Yes, stir, don’t shake •  Pour into your coupe •  Garnish with lemon twist and olive •  Drink to St •  Patrick’s Day • 
Breakdown
4 oz. Irish whiskey ¼ oz. absinthe ½ oz. Curaçao 2 barspoons maraschino liqueur 2 dashes Angostura bitters Lemon twist Olive Glass type: Coupe
Type
Cocktail
Jack and Coke Float
Rating
00
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Preparation
Put a scoop of ice cream into your glass •  Pour Jack Daniels on top •  Top with Coke •  Garnish with a chocolate chip cookie •  Give to your father •  Make one for yourself •  Enjoy some time with your dad •  You should probably eat the rest of those cookies while drinking it too • 
Breakdown
3 oz. Jack Daniels 9 oz. Coca-Cola Scoop of vanilla ice cream Chocolate chip cookie Glass type: pilsner
Type
Cocktail
Japanese Cocktail
Rating
00
Save
Preparation
Get ready! Add your cognac, orgeat and bitters to your cocktail stirring glass with ice •  Because you're fancy •  Stir them until their best buds and perfectly chilled •  Strain into your coupe •  Or cordial glass, if you're really fancy •  Might need to drink with your pinky up that way •  Garnish with a lemon peel •  Drink with distinction • 
Breakdown
2 oz. cognac ½ oz. orgeat 2 dashes Angostura bitters Lemon peel Glass type: coupe (or cordial as we've used, you pedantic folks you)
Type
Cocktail
Jaws' Breakfast
Rating
00
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Preparation
Add all ingredients (except the lemon wedge and shark fin cubes, those are garnishes, der) to your blender with copious amounts of ice •  Blend •  Get your flippy floppys ready •  Pour into your mason jar •  Garnish with lemon round •  Top with shark fin ice cubes •  Drink to Shark Week •  Don't fear the reaper •  Watch out for breaching sharks • 
Breakdown
2 oz. tequila blanco (or silver if you wanna call it a fancy name) 1 oz. Gra