105 Classic Cocktail Recipes Discerning Drinkers Should Sip Right Now

by Sean Brison | Last Updated: July 2, 2022

If you’re looking for a comprehensive list of the best classic cocktails from the pre-prohibition era to the 1920s, 30s, and beyond, you’ll love this post. This article contains 105 concoctions organized by spirit.

So, grab your jigger and check out these classic cocktails below. You’ll feel like you walked into a speakeasy.

• Bourbon and Rye
• Scotch
• Gin
• Rum
• Brandy
• Champagne
• Sherry
• Liqueurs
• Tequila and Pisco

Bourbon and Rye

1. Stone Fence

Fill a pint glass with ice. Pour a single ounce of bourbon (or rye) and top with cider.

2. Whiskey Highball

Fill a collins glass with ice and pour into it 1.5 ounces of bourbon (scotch or rye work too). Top with ginger ale (or soda water) and garnish with a lime wedge.

3. Algonquin

Named after the Algonquin Hotel in New York City. In a cocktail shaker with ice, pour 3/4 of an ounce of fresh pineapple juice, 3/4 of an ounce dry vermouth, and 1.5 ounces of rye whiskey. Shake and strain into a coupe glass.

4. Boulevardier

In your mixing glass with ice, combine 3/4 of an ounce of sweet vermouth, 3/4 ounce Campari, and 1.25 ounces of rye. Stir between twenty and thirty seconds (until mixing glass is chilled). Strain into an old fashioned glass over a single large ice cube. Express the oils of a single orange peel and garnish.

5. Manhattan

In your mixing glass, add 2-3 dashes of Angostura bitters, 1 ounce of sweet vermouth, and 2 ounces of rye. Fill with ice and stir for about thirty seconds. Strain into a coupe glass. Garnish with a speared orange peel and Luxardo maraschino cherry.

6. Mint Julep

In a double old fashioned glass (or julep cup), add a palmful of mint, two sugar cubes, and a teaspoon of water. Gently muddle mint and sugar. Pour in 2.5 ounces of bourbon and fill with crushed ice. Stir until glass is frosty. Top up with more ice. Lightly slap a sprig of mint before garnishing (slapping the herb releases its aromatics). 

7. Monte Carlo

Set aside a double old fashioned glass. In a mixing glass, add 2-3 dashes of Angostura bitters, 1/2 ounce of Bénédictine, and 2 ounces of rye. Stir and strain into your old fashioned glass over a single large ice cube.

8. Old Fashioned

In a double old fashioned glass, add one sugar cube, and 5-6 dashes of Angostura bitters. Muddle the two ingredients. Next, pour 2.5 oz of Bourbon (or Rye) and stir neat (no ice). Dissolve sugar as much as possible. Place a single large ice cube into your glass. Express the oils of one orange peel and garnish.

9. Old Pal

Combine 1.25 ounces of rye, 3/4 ounces Campari, and 3/4 ounces dry vermouth in a mixing glass with ice. Stir for 20-30 seconds and strain into a double old fashioned glass over a single large cube. Express the oils of a one lemon peel and garnish.

10. Sazerac

Prepare a chilled, double old fashioned glass with an absinthe rinse and set aside. In a mixing glass add one sugar cube and 5-7 dashes of Peychaud’s bitters. Muddle the two ingredients.

Pour 2.5 ounces of rye whiskey and stir neat, dissolving sugar as much as possible. Add ice to mixing glass and stir for 30 seconds. Strain into your prepared glass, twist a single peel of lemon to extract the oils and garnish. Bliss.

11. Dandy Cocktail

In a mixing glass, combine 1 dash of Angostura bitters, 1 tsp of Cointreau, 1.5 ounces of rye whiskey, and 1.5 ounces of Dubonnet Rouge. Express the oils from one peel of orange and one peel of lemon, dropping peels into glass. Stir until chilled (about 30 seconds), and strain into a cocktail glass.

12. Scofflaw 

Invented at Harry’s Bar in Paris in 1924. In a shaker tin, add 1/4 ounce of grenadine, 3/4 ounces of fresh lime juice, 1 ounce of dry vermouth, and 1.5 ounces of rye whiskey. Shake with vivacity until the tin is cool (about 10 seconds). Strain into a coupe glass.

13. Ward Eight

In a shaker tin, combine 2 teaspoons of grenadine, 1/2 ounce of fresh orange juice, 1/2 ounce of fresh lemon juice, and 2 ounces of rye whiskey. Add ice, apply a spirited shake of 10 seconds and strain into a collins glass over fresh ice. Garnish with a speared Luxardo maraschino cherry.

14. Whiskey Sour (traditional)

In your cocktail shaker, add the whites of one egg, 3/4 ounces of simple syrup, 3/4 ounces of fresh lemon juice, and 1.5 ounces of bourbon. Apply a dry shake (no ice). Next, add ice and shake with liveliness (about 10 seconds). Strain into a chilled coupe and garnish with 3-4 drops of bitters.

15. Vieux Carre

In a mixing glass, include 1-2 dashes of Angostura bitters, 1-2 dashes of Peychaud’s bitters, and 1/4 ounce of Bénédictine. Next, combine 3/4 ounces of sweet vermouth, 3/4 ounces of rye, and 3/4 ounces of cognac.

Add ice, stir until cool and strain into a double old fashioned glass over a single large ice cube. Extract oils of one lemon peel and garnish with speared lemon peel and Luxardo maraschino cherry.

Scotch

16. De Riguer

In a shaker tin, add 3/4 ounces freshly-squeezed grapefruit juice, 3/4 ounces of honey, and 1.5 ounces of blended scotch. Add ice, shake, and strain into a coupe glass. Express oils of one grapefruit peel and garnish.

17. Mamie Taylor

In a cocktail shaker, combine 3/4 ounces of lime juice and 2 ounces of blended scotch. Shake and strain into a collins glass with fresh ice. Top with ginger beer and garnish with a lime wedge.

18. Rob Roy

A scotch Manhattan. In a mixing glass combine 2-3 dashes of Angostura bitters, 1 oz of sweet vermouth, and 2 oz of blended scotch. Add ice.  Stir until chilled, strain into a coupe glass and garnish with a Luxardo maraschino cherry.

19. Blood and Sand

Combine 3/4 Herring cherry liqueur, 3/4 oz sweet vermouth, and 3/4 fresh orange juice, and 3/4 oz blended scotch into a cocktail shaker. Add ice. Shake, and strain into a chilled coupe glass. Garnish with a speared orange peel and maraschino cherry.

20. Cameron’s Kick

In a cocktail shaker combine 3/4 oz lemon juice, 1/2 oz orgeat syrup, 1 oz blended scotch, and 1 oz Irish whiskey. Add ice. Shake and strain into a chilled coupe glass.

21. Everything But

In a cocktail shaker combine  3/4 oz lemon juice, 3/4 oz orange juice, 1/4 oz simple syrup, 1 teaspoon of apricot brandy, 1 egg white, 3/4 oz blended scotch (or rye whiskey), and 3/4 oz gin. Apply a dry shake (no ice). Add ice and shake until chilled. Strain into a cocktail glass garnished with a lemon peel.

Gin

22. Dubonnet

In a mixing glass with ice, add 1.5 oz gin and 3/4 oz dubonnet rouge. Stir until chilled and strain into a cocktail glass. Garnish with a lemon twist.

23. Gibson

In a mixing glass with ice add 2.5 oz of gin (or vodka), 1/2 oz dry vermouth, and stir until chilled. Strain into a cocktail glass and garnish with a cocktail onion.

24. Gin and Tonic (or soda)

In a collins glass with ice add 1.5 oz gin and top with tonic water. Garnish with one lime wedge.

25. Martini (Dry)

For the bold. Rinse a cocktail glass with dry vermouth and set aside. In a mixing glass with ice, add 3 oz gin. Stir for about 30 seconds. Strain into prepared glass. Garnish with an olive.

26. Alexander

In a shaker tin with ice, add 1 oz cream, 1 oz white créme de cacao, and 1 oz gin. Shake until cool and strain into coupe glass.

27. Alexander’s Sister

Combine 3/4 oz cream, 3/4 oz green créme de Menthe, and 3/4 oz gin into a cocktail shaker with ice. Shake and strain into a coupe glass.

28. The Bee’s Knees

In a cocktail shaker, add 3/4 lemon juice, 1/4 honey syrup, and 2 oz gin. Shake and strain into a coupe glass. Garnish with lemon peel.

29. Colony Cocktail

Combine 3/4 oz pink grapefruit juice, 1/4 oz maraschino cherry liqueur, and 1.5 oz of gin in a shaker tin with ice. Shake and strain into a cocktail glass garnished with a grapefruit wedge.

30. Corpse Reviver 

In a mixing glass with ice, add 3/4 oz Calvados, 3/4 oz sweet vermouth, and 1.5 oz of cognac. Stir and strain into a cocktail glass.

31. Death In the Gulf Stream

A Hemingway favorite. Grab a collins glass filled with ice and add 4 dashes of Angostura bitters, 1 oz of key lime juice (or regular lime juice), the lime’s peel, and 3 oz of Holland gin. Stir and serve.

32. The Franklin

Named after FDR and dubbed the dirty martini. In a mixing glass with ice, combine 1/2 oz dry vermouth, 1/2 oz olive juice, and 2 oz of gin. Stir and strain into a cocktail glass garnished with two olives.

33. Gin Buck

In a collins filled with ice, add 1/2 oz of fresh lime juice, 1.5 oz of gin, and top with ginger ale. Garnish with a lime wedge.

34. Gin Gimlet

In a cocktail shaker filled with ice, pour 1 oz lime juice, 3/4 oz simple syrup, and 1.5 oz of gin. Shake and strain into a coupe glass.

35. Gin Rickey

Combine 1/2 oz lime juice and 2 oz gin in a collins glass with ice. Top with soda water and garnish with a lime wedge.

36. Hanky Panky

In a mixing glass with ice, pour 3/4 oz sweet vermouth, 2 oz gin, and 1/4 oz of Fernet Branca. Stir and strain into a cocktail glass garnished with an orange peel.

37. Negroni

Combine 1 oz gin, 1 oz sweet vermouth, and 1 oz, Campari into a mixing glass with ice. Stir and strain into a coupe glass (or serve in an old fashioned glass with one large cube). Express oils from one orange peel and garnish.

38. Polo Cocktail

In a cocktail shaker with ice, add 3/4 oz of freshly squeezed orange juice, 3/4 oz of fresh lemon juice, and 1.5 oz of gin. Shake with vivacity and strain into a collins glass over fresh ice.

39. Tuxedo

Combine 2 dashes of orange bitters, 1 oz of fino sherry, and 2 oz of gin into a mixing glass. Add ice and stir until cold. Strain into a chilled coupe or Nick and Nora glass. Garnish with an orange twist.

40. Attaboy Cocktail

In a cocktail shaker, pour 3/4 oz lemon juice, 3/4 oz triple sec, 1.5 oz gin, and 1.5 oz white rum. Shake with chutzpah and strain into a coupe glass.

41. Aviation

Pour 1/4 oz Créme de Violette, 1/4 oz Luxardo maraschino liqueur, 1/2 oz lemon juice,  and 2 oz of gin into a shaker tin. Shake and strain into a cocktail glass. Express oils from one lemon peel. Garnish with a speared Luxardo maraschino cherry and lemon peel.

42. Bronx Cocktail

In a cocktail shaker with ice, pour 1/4 oz dry vermouth, 1/4 oz sweet vermouth, 1 oz of fresh orange juice, and 2 oz of gin. Shake and strain into a chilled coupe glass.

43. The Casino

In a cocktail shaker with ice, combine 2 dashes of orange bitters, 1/2 oz fresh lemon juice, 1/2 oz Luxardo maraschino liqueur, and  1.5 oz of dry gin. Shake and strain into a cocktail glass. Garnish with a Luxardo maraschino cherry. For a mellower profile, try with Old Tom gin.

44. Clover Club 

Combine 1 egg white, 1/2 oz raspberry syrup, 1/2 oz lemon juice, and 2 oz gin in a shaker tin. Apply a dry shake (no ice). Add ice and shake until chilled. Strain and serve in a coupe glass.

45. Colony Room Cocktail

Rinse a cocktail glass with Ricard Pastis and set aside. In a mixing glass add 2-3 dashes Angostura bitters, bar spoon of dry vermouth, and 2 oz of gin. Add ice and stir until chilled. Strain into the prepared glass.

46. Cornell Special

In a cocktail shaker with ice, combine 3/4 oz lemon juice, 3/4 oz Bénédictine, and 3/4 oz gin. Shake and strain into a cocktail glass. Top with 3/4 oz lithia water (mineral water).

47. Frankenjack

Combine 1/2 oz of triple sec, 1/2 oz of apricot brandy, 1.5 oz dry vermouth, and  1.5 oz gin in a mixing glass. Stir until chilled and strain into a coupe glass.

48. Gin Sour

In a shaker tin, add 3/4 oz lemon juice, 3/4 simple syrup, one egg white, and 1.5 oz gin. Apply a dry shake (no ice). Add ice and shake until chilled. Strain into a coupe. Garnish with a few drops of Angostura bitters.

49. The Jasmine

Combine 3/4 lemon juice, 1/2 oz Campari, 1 oz Cointreau, 1.5 oz gin to a shaker tin with ice. Shake and strain into a cocktail glass. Garnish with lemon peel.

50. Judge Jr

In a shaker tin with ice, combine, 1/4 oz grenadine, 3/4 oz lemon juice, 1 oz gin, and 1 oz rum. Shake and strain into a collins glass over fresh ice.

51. Last Word

Combine 3/4 oz lime juice, 3/4 maraschino liqueur, 3/4 green chartreuse, and 3/4 oz gin in a shaker tin with ice. Shake and strain into a coupe glass. Garnish with a Luxardo maraschino cherry.

52. The Leap Year

Pour 1/4 ounce lemon juice, 1/2 oz sweet vermouth, 1/2 oz orange liqueur, and 2 ounces of gin into a cocktail shaker. Shake until chilled. Strain and serve in a coupe glass. Garnish with a lemon twist.

53. Monkey Gland 

Rinse a cocktail glass with absinthe and set aside. In a shaker tin, combine 1/4 oz grenadine, 1 oz orange juice, and 2 oz gin. Garnish with an orange slice.

54. Princeton Cocktail

Add 2-3 dashes of orange bitters, a teaspoon of simple syrup and 2 oz of gin (preferably Old Tom) into a mixing glass. Add ice. Stir until cool and strain into a cocktail glass. Next, carefully pour 3/4 oz of tawny port down the inside of the glass, letting it settle at the bottom, producing a two-tone or layered effect. Express oils of one lemon peel and discard (ruins layered effect if you add the peel).

55. Royal Hawaiian

In a cocktail shaker with ice, pour 1/2 oz fresh lemon juice, 1 oz fresh pineapple juice, 3/4 oz orgeat, and 1.5 ounces of gin. Shake and strain into a chilled cocktail glass.

56. Royal Smile

Add 2-3 dashes of grenadine, 1 oz lime, 1 oz applejack, and 1 oz of gin in a cocktail shaker. Shake and strain into a coupe glass.

57. Self-Starter

Rinse a cocktail glass with absinthe and set aside. In a mixing glass with ice, combine 1/4 oz apricot liqueur, 3/4 oz Lillet Blanc, and 1.5 oz gin. Stir until chilled and strain into prepared glass.

58. Silver Fizz

In a cocktail shaker, add 3/4 oz lemon juice, 3/4 oz simple syrup, 1 egg white, and 2 oz gin. Apply a dry shake (no ice). Add ice and shake until cool. Strain into a Collins glass with fresh ice and top with club soda.

59. The Southside

In a shaker tin, add 3/4 oz simple syrup, 1 oz lime juice, and a palm of mint leaves. Gently muddle. Add ice and 2 oz gin. Shake and double strain into a cocktail glass. Slap your mint sprig before garnishing to release aromatics.

60. Tom Collins

Combine 3/4 ounces of lemon juice, 3/4 ounces of simple syrup, and 1.5 ounces of gin in a shaker tin with ice. Shake and strain into a collins glass over fresh ice. Top with soda water. Garnish with a lemon wedge.

61. Tuxedo #2

Rinse a coupe glass with absinthe and set aside. In a mixing glass with ice, combine 1/4 oz Luxardo maraschino liqueur, 3/4 oz dry vermouth, and 2 oz dry gin. Stir until chilled and strain into a coupe glass.

62. Warday’s Cocktail

Pour 1/4 oz green chartreuse, 3/4 oz Carpano Antica sweet vermouth, 1 oz Calvados (apple brandy), and 1 oz of gin into a mixing glass with ice. Stir until cool and strain into a coupe glass. Express the oils of one lemon peel and discard.

63. White Lady

Combine 1/2 oz lemon juice, 1/2 oz orange liqueur, 2 oz gin, and one egg white in a cocktail shaker. Shake dry (no ice). Add ice. Shake and strain into cocktail glass.

64. Corpse Reviver #2

Rinse a coupe glass with absinthe and set aside. In a cocktail shaker with ice, combine 3/4 oz lemon juice, 3/4 oz orange liqueur, 3/4 oz Lillet Blanc, and 3/4 oz gin. Shake with vigor. Strain into the prepared glass.

65. Fallen Angel

Add 2 dashes of Angostura bitters, 2 tsp creme de menthe, 2 tsp simple syrup, 3/4 oz lemon juice, and 2 oz gin in a shaker tin with ice. Shake and strain into a cocktail glass.

66. Income Tax Cocktail

In a cocktail shaker with ice, combine 2-3 dashes of Angostura bitters, 3/4 oz orange juice, 3/4 oz dry vermouth, 3/4 oz sweet vermouth, and 1.5 oz of gin. Shake and strain into a coupe glass. Garnish with an orange peel.

67. Mule’s Hind Leg

Combine 1/2 oz maple syrup, 1/2 oz apricot brandy, 1/2 oz applejack, 1/2 oz Benedictine, and 1/2 oz gin in a mixing glass with ice. Stir until chilled and strain into a coupe glass.

68. Pink Lady

In a cocktail shaker, add 2 dashes of grenadine, 1/4 oz lemon juice, 3/4 oz applejack, 1.5 oz gin, and one egg white. Apply a dry shake (no ice). Add ice and shake until chilled. Strain into a coupe glass. Garnish with speared Luxardo maraschino cherry.

69. Southside Fizz

Combine 3/4 oz simple syrup, 1 oz lime juice, and a palm of mint leaves in a shaker tin. Gently muddle. Add ice and 2 oz gin. Shake and double strain contents into a collins glass filled with fresh ice. Top with club soda. Slap your mint sprig before garnishing to release aromatics.

70. Yale Cocktail

In a mixing glass, add 2 dashes of gum syrup, 2 dashes of orange bitters, a bar spoon of maraschino liqueur, 1 oz dry vermouth, and 2 oz gin. Add ice and stir until cool. Strain into a cocktail glass.

71. Ramos Gin Fizz

In a shaker tin, combine 2 0z gin, 1 oz cream, 1/2 oz lemon juice, 1/2 oz lime juice, 3/4 oz simple syrup, and 3 dashes of orange flower water. Apply a dry shake (no ice). Add ice and shake until chilled. Strain into a collins glass. Add a splash of soda water along inside of shaker tin and swirl around to loosen the remaining egg white. Pour contents into the glass. Top with soda water.

72. Singapore Sling

Combine 2-3 dashes Angostura bitters, 3/4 oz pineapple, 1 oz lime juice, 3/4 Benedictine, 3/4 oz Cherry Heering, and 1.5 oz gin in a shaker tin with ice. Shake and strain into a collins glass with fresh ice. Top with soda water. Garnish with a pineapple wedge and maraschino cherry.

Rum

73. Bacardi Cocktail

In a cocktail shaker with ice, pour 1/2 oz of grenadine, 3/4 oz of lime juice, and 2 oz of light rum. Shake until chilled. Strain into a cocktail glass.

74. Havana Cocktail

Combine 1.5 oz pineapple juice, 1/4 oz Luxardo maraschino liqueur, and 2 oz white rum into a shaker tin with ice. Shake and strain into an old fashioned glass over fresh ice. Garnish with a lemon twist.

75. Mai Tai

Add 1/2 oz fresh lime juice, 1/2 oz orgeat, 1/2 curacao, and 1.5 oz white rum into a cocktail shaker with ice. Shake and strain into a double old fashioned glass with fresh ice. Gently float 1/2 oz of dark rum on top. Garnish with a lime wedge and mint sprig.

76. Mary Pickford

In a shaker tin with ice, add tsp of grenadine, 1.5 oz pineapple juice, 1.5 oz white rum, and 4-6 drops of  Luxardo maraschino liqueur. Shake and strain into a cocktail glass.

77. El Presidente

Pour 1.5 oz light rum, 3/4 oz orange Curacao, 3/4 oz dry vermouth, and a dash of grenadine into a shaker tin with ice. Shake and strain into a cocktail glass with an orange twist.

78. Hemingway Daiquiri

Pour 1/4 oz simple syrup, 1/4 oz maraschino liqueur, 1/2 oz lime, 3/4 oz grapefruit, and 2 oz white rum in a cocktail shaker with ice. Shake with vivacity. Strain into a coupe glass.

79. Mojito

Build in a collins glass. Add a palmful of mint leaves, 1 oz lime juice, 3/4 oz simple syrup. Gently muddle. Add ice and 1.5 oz rum. Quick stir. Top up with more ice and club soda. Slap mint sprig before garnishing to release its aromatics.

80. 12-Mile Limit 

Combine 1 oz rum, 1/2 oz rye whiskey, 1/2 oz brandy, 1/2 oz grenadine, 1/2 oz lemon into a cocktail shaker with ice and shake until chilled. Strain into a highball glass and garnish with a lemon twist.

81. Chicago Fizz

In a cocktail shaker pour 3/4 oz simple syrup, 3/4 oz lemon, 1 oz ruby port, 1 oz of dark rum, and one egg white. Give it a dry shake (no ice). Now add ice and shake again until chilled. Strain into a chilled collins glass and top with club soda.

82. Planters Punch

Combine 3 dashes of Angostura bitters, a bar spoon of grenadine, 3/4 oz simple syrup, 1 oz lime juice, and 2 oz dark rum in a shaker tin with ice. Shake and strain into a collins glass with fresh ice. Top with soda water. Slap your mint sprig before garnishing to release aromatics.

Brandy Cocktails

83. Brandy Alexander

In a shaker tin with ice, pour 3/4 oz of cream, 3/4 oz dark creme de cacao, and 1.5 oz cognac. Shake and strain into a coupe glass.

84. Harvard Cocktail

Combine 2-3 dashes of Angostura bitters, 1 oz sweet vermouth, and 2 oz cognac into a mixing glass with ice. Stir and strain into a cocktail glass. Express oils of one orange peel and garnish.

85. Jack Rose

In a cocktail shaker, pour 1/4 oz grenadine, 3/4 oz lemon juice, and 2 oz applejack brandy. Shake and strain into a coupe glass. Garnish with a lemon twist.

86. Sidecar

In a shaker tin with ice, add 3/4 oz lemon, 3/4 oz Cointreau, and 1.5 oz of cognac. Shake and strain into a cocktail glass garnished with an orange twist.

87. Between the Sheets

Add 3/4 oz lemon, 3/4 oz triple sec, 3/4 oz white rum, and 3/4 oz of cognac in a cocktail shaker with ice. Shake and strain into a coupe glass.

88. 3-Mile Limit

Combine a bar spoon of grenadine, 3/4 oz lemon juice, 3/4 oz white rum, and 1.5 oz of brandy in a shaker tin with ice. Shake and strain into a cocktail glass.

89. Fedora #1 Cocktail

In a cocktail shaker with ice, add 1/2 oz lemon, 1/2 oz Curacao, 1/2 oz dark rum, 1/2 oz bourbon, and 1 oz of brandy. Shake until chilled and strain into a coupe glass. Express oils of one lemon peel and garnish.

90. Brandy Crusta

Prepare a sugar-rimmed coupe glass and set aside. In a cocktail shaker with ice, combine 2-3 dashes of Angostura bitters, bar spoon of maraschino liqueur, 1/2 oz lemon juice, 1/2 oz simple syrup, 1/2 oz Curacao, and 2 oz of brandy or cognac. Shake until chilled. Strain into prepared glass and garnish with single long lemon peel.

Sparkling Wine Cocktails

91. Buck’s Fizz

In a champagne flute, fill the glass 2/3 full of champagne and top with orange juice.

92. Champagne Cocktail

In a champagne flute, add one sugar cube, 2-3 dashes of bitters, and top with champagne. Garnish with a lemon twist.

93. French 75

In a cocktail shaker with ice, combine 1/2 oz lemon, 1/2 oz simple syrup, and 1 oz of gin. Shake and strain into a champagne flute. Top with champagne. Garnish with a lemon peel.

94. Mimosa

In a champagne flute, pour equal parts champagne and orange juice.

95. Seelbach

Combine 4 dashes of Angostura bitters, 4 dashes of Peychaud’s bitters,   1/2 oz orange liqueur, and 1 ounce of bourbon in a mixing glass. Add ice. Stir and strain into a champagne flute. Top with champagne and garnish with a single, long orange peel.

Sherry Cocktails

96. Bamboo

In a mixing glass, add 2 dashes of orange bitters, 2 dashes of Angostura bitters, 1.5 oz dry sherry, and 1.5 oz dry vermouth. Add ice. Stir until chilled and strain into a coupe glass. Express oils of one lemon peel and garnish.

Liqueur Cocktails

97. Americano

In a shaker tin with ice, combine 1.5 oz of Campari and 1.5 oz of sweet vermouth. Shake and strain into a collins glass over fresh ice, top with soda water. Garnish with an orange peel.

98. Chrysanthemum

In a mixing glass, add a bar spoon of absinthe, 1 oz of Benedictine, and 2 oz dry vermouth. Add ice. Stir until chilled. Strain into a coupe glass garnished with an orange peel.

99. Grasshopper

Combine 1 oz green créme de menthe, 1 oz white creme de cacao, and 1 oz of cream to a shaker tin with ice. Shake and strain into a coupe glass.

100. The Rose

In a mixing glass with ice, combine a bar spoon of raspberry syrup, 1 oz of Kirschwasser (cherry brandy), and 2 0z of dry vermouth. Stir until cool and strain into a chilled cocktail glass. Garnish with a Luxardo maraschino (or brandied) cherry.

101. Millionaire Cocktail

In a mixing glass with ice, add a bar spoon of grenadine, 1/2 oz apricot brandy, 1/2 oz Jamaican rum, and 1.75 oz sloe gin. Stir and strain into a cocktail glass.

Check out the Food Timeline to see which cocktails people drank throughout the ages.

102. Sloe Gin Fizz

In a shaker tin with ice, combine 3/4 oz lemon juice, 3/4 oz simple syrup, and 1.5 oz sloe gin. Shake and strain into a highball or Collins glass with fresh ice. Top with soda water. Garnish with a speared lemon peel and Luxardo maraschino cherry.

Tequila and Pisco

103. Margarita

In a shaker tin with ice, add 3/4 oz agave, 1 oz lime, and 2 oz tequila. Shake and strain into a double old-fashioned glass with fresh ice. Garnish with a lime wedge.

104. Paloma

Add 3/4 oz agave, 3/4 freshly squeezed pink grapefruit juice, 1/2 oz lime, and 1.5 oz silver tequila in a cocktail shaker with ice. Shake and strain into a double old fashioned glass with fresh ice. Top with soda water. Garnish with a lime wedge

105. Pisco Sour

Combine 3/4 oz simple syrup, 1 oz lime juice, 2 oz pisco, and one egg white. Shake dry (no ice). Add ice and shake again until chilled. Strain into a coupe glass. Garnish with a few drops of Angostura bitters.

Final Thoughts

This list isn’t by any means exhaustive as the sheer volume of drinks crafted thought history is too massive to compile into a single blog post. But this article should give you a great starting point for discovering new drinks to enjoy.

Looking for the right tools to mix your boozy beverages? Read this.