Classic Cocktails

A classic non-alcoholic drink named after the child actress, made with ginger ale, grenadine, and orange juice. Beloved by all ages.

A timeless half-iced-tea, half-lemonade mocktail named after the legendary golfer. Refreshing, simple, and endlessly satisfying.

An Old Fashioned is a cocktail made by muddling sugar with bitters and water, adding whiskey or, less commonly, brandy, and garnishing with orange slice or zest and a cocktail cherry.

A Negroni is an Italian cocktail, made of one part gin, one part vermouth rosso, and one part Campari, garnished with orange peel.

A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. It is commonly garnished with a Maraschino cherry.

A cosmopolitan, or informally a cosmo, is a cocktail made with vodka, triple sec, cranberry juice, and freshly squeezed or sweetened lime juice.

A sidecar is a cocktail traditionally made with Cognac, orange liqueur, and lemon juice.

A Tom Collins is a cocktail made of gin, lemon juice, sugar syrup and carbonated water.

A Long Island iced tea is a type of alcoholic mixed drink typically made with vodka, tequila, light rum, triple sec, gin, and a splash of cola.

A Harvey Wallbanger is made with vodka, Galliano, and orange juice.

A French 75 is a cocktail made from gin, Champagne, lemon juice, and sugar.

A gimlet is a cocktail of gin and lime juice.

The Bee's Knees is a Prohibition-era cocktail made with gin, lemon juice, and honey syrup.

The Singapore Sling is a gin-based cocktail from Singapore. It was developed sometime before 1915 by Ngiam Tong Boon, a bartender at the Long Bar at Raffles Hotel.

The Sazerac is a local variation of a cognac or whiskey cocktail, named for the Sazerac de Forge et Fils brand of cognac that was its original main ingredient.

A Boulevardier is a cocktail made with bourbon or rye whiskey, sweet vermouth, and Campari. It is similar to a Negroni but with whiskey instead of gin.

The Aviation is a classic gin cocktail made with gin, maraschino liqueur, crème de violette, and lemon juice. It is known for its distinctive purple-blue color.

The Last Word is a Prohibition-era cocktail made with equal parts gin, green Chartreuse, maraschino liqueur, and fresh lime juice.

A Champagne cocktail is a classic cocktail using Champagne as the main ingredient. The original recipe calls for a sugar cube soaked in bitters, topped with brandy and Champagne.

A Rob Roy is a cocktail made with Scotch whisky, sweet vermouth, and bitters. It is essentially a Manhattan made with Scotch.

A Rusty Nail is a cocktail made by mixing Scotch whisky with Drambuie, a Scotch whisky liqueur.

A Brandy Alexander is a sweet, creamy cocktail made with cognac, brown crème de cacao, and heavy cream.

A Stinger is a cocktail consisting of two parts brandy and one part white crème de menthe. It is typically served over ice or strained into a cocktail glass.

Between the Sheets is a cocktail that involves brandy, rum, triple sec, and lemon juice. It is related to the Sidecar.

A Rum and Coke, also known as a Cuba Libre, is a highball cocktail consisting of cola, rum, and optionally lime juice.

The Vieux Carré is a classic New Orleans cocktail made with rye whiskey, cognac, sweet vermouth, Bénédictine, and bitters.

The Clover Club is a classic cocktail made with gin, lemon juice, simple syrup, and egg white, garnished with raspberries.

Blood and Sand is a classic cocktail made with Scotch whisky, cherry brandy, sweet vermouth, and orange juice.

The Hanky Panky is a classic cocktail made with gin, sweet vermouth, and Fernet-Branca. It was created by Ada Coleman at the Savoy Hotel in London.

A Pink Lady is a classic cocktail made with gin, apple brandy, grenadine, lemon juice, and egg white.

Corpse Reviver #2 is a classic cocktail from The Savoy Cocktail Book. It contains gin, triple sec, Lillet Blanc, lemon juice, and absinthe.

A Mezcal Negroni is a smoky variation of the classic Negroni, substituting mezcal for gin. It features mezcal, sweet vermouth, and Campari.

A Pisco Sour is the national drink of Peru and Chile. It is made with pisco, fresh lime or lemon juice, simple syrup, egg white, and Angostura bitters.

A classic Italian aperitif made with Campari, sweet vermouth, and a splash of club soda.

The Vesper cocktail made famous by James Bond, combining gin, vodka, and Lillet Blanc.

A classic cocktail made with gin, lemon juice, sugar, and soda water.

A classic tropical punch made with rum, fruit juices, and grenadine, originating in Jamaica.

A classic Italian cocktail originally from Harry's Bar in Venice, made with fresh peach puree and prosecco.

A variation on the classic Manhattan substituting Averna amaro for sweet vermouth, creating a richer, more herbal drink.

A Manhattan variation made with dry vermouth instead of sweet vermouth, creating a crisper cocktail.

A tropical twist on the Old Fashioned, made with aged rum, demerara syrup, and bitters.

A creative twist created by Phil Ward, combining mezcal and tequila with agave syrup and mole bitters.

A creamy dessert cocktail made with Galliano, white creme de cacao, and cream.

A simple cocktail made with gin and Angostura bitters, historically served by the British Royal Navy.

An iconic British summer cocktail made with Pimm's No. 1, ginger ale, and fresh fruit.

A classic simple drink of Scotch whisky topped with soda water.

A simple two-ingredient cocktail of whiskey and ginger ale.

The classic Margarita made with Cointreau instead of generic triple sec for a more refined flavor.

A variation of the Tom Collins using bourbon instead of gin, making it richer and more warming.

A traditional cocktail made with gin, lemon juice, simple syrup, and soda water.

A classic flip cocktail made with bourbon, whole egg, and simple syrup, served in a coupe glass.

A lighter twist on the classic Negroni, swapping Campari for Aperol for a sweeter, less bitter flavor.

A tequila-based take on the Old Fashioned, made with reposado tequila, agave syrup, and mole bitters.

A refreshing sour cocktail made with rum, fresh lime juice, simple syrup, and egg white.

The national drink of Bermuda, made with rum, lime juice, Falernum, Angostura bitters, and pineapple juice.

A whiskey sour variant with egg white for a silky foam, garnished with bitters.

A whiskey sour variant with egg white for a silky foam, garnished with bitters.

Made famous by Snoop Dogg, this simple cocktail is gin with orange juice served over ice.

A bold, spirit-forward cocktail inspired by Winston Churchill's legendary love of Scotch whisky. It combines Scotch, sweet vermouth, Cointreau, and a splash of lime for a sophisticated sipper.

A classic New Orleans cocktail made with absinthe, simple syrup, and soda water, served over crushed ice. Refreshing and anise-forward.

A classic pre-Prohibition sherry-based cocktail with sweet vermouth and orange bitters. Elegant and low-ABV.

An elegant drink combining Guinness stout and Champagne in equal parts. Rich, creamy, and celebratory.

A vibrant seasonal twist on the classic Negroni using fresh blood orange juice for a citrusy, bittersweet flavor.

A classic Scotch cocktail named after the Scottish poet, combining Scotch with sweet vermouth and Bénédictine for a complex, spirit-forward drink.

A 19th-century classic considered a precursor to the Sidecar and Cosmopolitan, featuring brandy with lemon and liqueur in a sugar-rimmed glass.

A Prohibition-era Hollywood cocktail combining bourbon, fresh grapefruit juice, and honey syrup for a perfectly balanced drink.

The British cousin of the Mimosa, combining Champagne with fresh orange juice in a classic brunch ratio of two parts bubbly to one part juice.

The lesser-known sibling of the Corpse Reviver #2, this brandy and apple brandy cocktail was designed as a 'hair of the dog' morning drink.

Ernest Hemingway's own invention: a simple but potent combination of absinthe and Champagne with an arresting louche effect.

A savory twist on the classic Martini, adding olive brine for a salty, briny depth that pairs perfectly with gin or vodka.

A classic Trader Vic tiki cocktail with multiple spirits — rum, brandy, and gin — balanced with citrus and orgeat.

Also known as the Papa Doble, this tart and complex daiquiri created by Ernest Hemingway combines rum with grapefruit and maraschino.

A classic Prohibition-era cocktail from Hollywood's famous Brown Derby bar, combining apple brandy with Bénédictine and orange liqueur.

A classic Cuban cocktail from the Hotel Nacional de Cuba, combining rum with pineapple juice and apricot brandy for a tropical sip.

One of the earliest published American cocktail recipes, combining brandy with orgeat and Angostura bitters for a rich, almond-flavored drink.

A pre-Prohibition bourbon cocktail featuring allspice dram (pimento dram) and lime juice for a warming, spiced, and tropical flavor profile.

A classic Prohibition-era cocktail from Havana named after the silent film star, combining rum with pineapple juice, grenadine, and maraschino.

A New Orleans brunch classic combining bourbon or brandy with milk, simple syrup, and vanilla for a creamy, comforting cocktail.

A classic Donn Beach tiki cocktail combining three rums with citrus and honey for a complex, layered tropical drink.

A classic Prohibition-era cocktail combining gin and fresh orange juice, simple and refreshing, often compared to a Screwdriver.

A classic gin and apricot brandy cocktail from Louisville's Pendennis Club, said to be the inspiration for the Southside.

A classic Trinidad cocktail from the Queen's Park Hotel, combining demerara rum with lime, mint, and Angostura bitters.

A legendary New Orleans cocktail requiring a long shake to create a silky, cream-and-egg-white foam — one of the most labor-intensive drinks in mixology.

A classic Trader Vic tiki bowl cocktail combining rum and brandy with citrus and orgeat for a potent, tropical punch.

A classic, easy-drinking vodka cocktail combining cranberry juice with fresh grapefruit juice for a tart, refreshing drink.

One of the oldest and most important American cocktails, the Sherry Cobbler is a simple mix of sherry, sugar, and fruit over crushed ice.

Don the Beachcomber's WWII-era tiki cocktail named after the Morse code for 'V for Victory', combining rum with allspice, falernum, and citrus.

A sophisticated pre-Prohibition gin and dry sherry cocktail with maraschino and orange bitters, showcasing the elegance of an era gone by.

A simple, balanced vodka cocktail with fresh lemon juice and simple syrup, often topped with a frothy egg white foam.

A classic 1920s cocktail attributed to Harry MacElhone, combining gin, Cointreau, and lemon juice for a tart, elegant sip.

The ancestor of the modern martini, this gin-based classic balances sweet vermouth and maraschino with a dash of bitters.

A dry martini variation distinguished by its cocktail onion garnish, giving it a subtle savory note.

A pre-Prohibition classic made with applejack, grenadine, and fresh lime juice for a tart, rosy cocktail.

A 1920s Parisian classic blending gin and orange juice with a hint of absinthe and grenadine.

An elegant gin cocktail with Lillet Blanc, crème de cacao, and lemon — named after a famous express train.

A jewel-like cocktail blending gin, sweet vermouth, and green Chartreuse with orange bitters — rich and herbal.

A rye whiskey cocktail in the Manhattan family, with dry vermouth, maraschino, and Amer Picon for a complex bitter edge.

A Cuban classic blending white rum and dry vermouth with orange curaçao and a touch of grenadine.

A rye-based pre-Prohibition cocktail with sweet vermouth, absinthe, and bitters — bold and full-flavored.

A richly herbal cocktail blending Calvados apple brandy with yellow Chartreuse, Bénédictine, and bitters.

A Prohibition-era cocktail named after the famous New York hotel, blending rye with dry vermouth and pineapple juice.

A regal pre-Prohibition cocktail blending dry sherry, dry vermouth, maraschino, and orange bitters.

A bright 1920s classic combining gin, apricot brandy, and orange juice in a fruity, refreshing cocktail.

A classic equal-parts cocktail blending gin, apricot brandy, and Calvados for a smooth, fruity sip.

A golden era gin cocktail with maraschino, orange bitters, and lemon juice — a close cousin of the Martinez.

A gin cocktail bridging the martini and the Bronx — both vermouths, orange juice, and bitters in one glass.

A rye-based classic with sweet vermouth, Amer Picon, and orange bitters — bitter, complex, and beautifully balanced.

An Irish whiskey classic featuring green Chartreuse and sweet vermouth, deeply herbal and warming.

A simple, elegant rye cocktail elevated by Bénédictine and Angostura bitters — smooth and quietly complex.

A vibrant gin cocktail from the Savoy era, blending both vermouths, orange juice, Grand Marnier, and bitters.

A forgotten gem combining gin, Cointreau, Campari, and dry vermouth — bright, bittersweet, and stunning in pink.

A luxurious Prohibition-era cocktail blending rye, sloe gin, orange curaçao, grenadine, and egg white.

The classic Rum and Coke elevated with a squeeze of fresh lime and a lime wedge garnish — simple but iconic.

A bold tequila cocktail with lime juice, grenadine, and bitters — vibrant, tart, and just a little dangerous.

A Victorian-era wine punch made with red Bordeaux wine, brandy, orange curaçao, lemon, and fresh seasonal fruit.

A simple, pristine gin sour with lemon juice, simple syrup, and a dash of Angostura — deceptively elegant.

A Prohibition-era cocktail mixing rum, brandy, lemon, and grenadine — tart, pink, and pleasingly boozy.

A zippy 1920s cocktail combining applejack with orange juice, lemon juice, and a touch of maple syrup.

A simple, elegant aperitif cocktail beloved by British royalty — Dubonnet and gin with a lemon twist.

A bold tequila cocktail with crème de cacao and a touch of cream — chocolatey and surprisingly smooth.

An Old Fashioned-style cocktail with bourbon, maraschino liqueur, and both Angostura and orange bitters.

A gin fizz enriched with a whole egg, making it silkier and more filling than the classic version.

A classic gin fizz made with egg white instead of a whole egg, giving it a lighter, cloudlike foam.

A lovely purple-hued gin cocktail from the 1930s with crème de violette and a hint of lemon.

A delicate gin sour with raspberry syrup and egg white — a pink, frothy, and elegant classic.

A potent tiki classic from Don the Beachcomber blending Jamaican and Martinique rums with Falernum and Pernod.

A bright and citrusy rum cocktail with triple sec, lime juice, and a salted rim — a tiki classic.

A gilded 19th-century cocktail — rye or bourbon with curaçao, simple syrup, and bitters, shaken not stirred.

A dramatic flaming cocktail invented by Jerry Thomas — Scotch whisky ignited and streamed between two mugs.

A whiskey sour variation with rye, grenadine, fresh lemon, and a float of red wine for drama.

An Edwardian highball of Scotch whisky, ginger beer, and fresh lime — the original Scottish mule.

The vodka sister of the Godfather — vodka and amaretto over ice, smooth and almond-sweet.

A smoky, lush sour with Scotch, fresh lemon juice, and egg white — complex and surprisingly silky.

A forgotten Prohibition classic blending gin, Cointreau, Pernod, and fresh lemon juice.

A colorful pre-Prohibition daisy — gin, lemon juice, grenadine, and a soda water crown.

A simple, sweet 19th-century cocktail using Old Tom gin with simple syrup and Angostura bitters.

A forgotten classic blending aged rum and dry vermouth with orange bitters — elegant and understated.

A rum riff on the Brandy Crusta with aged rum, curaçao, lemon, and a dramatic spiral lemon peel garnish.

A Barbadian classic floating rich Falernum on top of dark rum — simple, warming, and deeply flavored.

The national drink of Martinique — rhum agricole, cane syrup, and a disc of lime, served neat.

The ancestor of the margarita — tequila, orange liqueur, lime juice, and grenadine served over crushed ice.

A sparkling 19th-century classic — brandy, orange curaçao, and Angostura in a sugar-rimmed flute topped with Champagne.

A Victorian-era brandy cocktail with pineapple syrup, orange curaçao, and Angostura bitters.

A vivid classic daisy — brandy, grenadine, lemon juice, and soda over crushed ice.

A 19th-century brandy and sweet vermouth cocktail with grenadine and soda — genteel and balanced.

A tropical Victorian-era cobbler with aged rum, pineapple syrup, and lime served over crushed ice.

A classic Victorian flip of brandy, whole egg, and simple syrup — creamy, warming, and timeless.