Manhattan
1½ parts whiskey
½ part sweet vermouth
Dash of bitters
1 marachino cherry
Shake all ingredients (except cherry) over ice, pour into cocktail glass over cherry.
Sazerac (Official Version)
1 cube sugar
1½ ounces Sazerac Rye Whiskey (by Buffalo Trace)
1/4 ounce Herbsaint
3 dashes Peychaud's Bitters
Twist of lemon peel
One Old Fashioned glass is packed with ice. In a second Old Fashioned glass, a sugar cube and 3 dashes of Peychaud's Bitters are muddled. The rye whiskey is then added to the sugar/bitters mixture. The ice is emptied from the first Old Fashioned glass and the Herbsaint is poured into the glass and swirled to coat the sides of the glass. Any excess Herbsaint is discarded. The rye/sugar/bitters mixture is then poured into the Herbsaint coated glass and the glass is garnished with a lemon peel.
Sazerac (Caskstrength Blog)
Rinse rocks glass with absinthe
1.5 ounce rye whiskey
.25 simple syrup
2 dashes Peychaud’s bitters
Stir and strain twist of lemon
Sazerac (Whisky Mag)
2 Tsp absinthe
3 dashes Peychaud bitters
.5 Tsp simple syrup
2.5 ounce bourbon whiskey
Russian Cocktail
1 ounce vodka
½ ounce white crème de cacao
½ ounce gin
In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.
Detroit Martini
2 ounces vodka
2/3 ounce gomme syrup
6 mint leaves
Place all ingredients into a shaker with ice. Shake sharply to break up the mint leaves. Strain into a cocktail glass.
Maharaja
2 cardamom pods
½ ounce sugar syrup
Ice cubes
1½ ounce vodka
1 ounce dark crème de cacao
Mint sprig
Pound the cardamom pods with the sugar syrup in a cocktail shaker. Add a scoop of ice, then the vodka and crème de cacao. Shake vigorously and strain into a chilled martini glass. Garnish with a sprig of mint.
Caipiroska
1 lime, chopped
1 tablespoon superfine sugar
½ ounce sugar syrup
Ice cube
2 ounces vodka
Muddle the lime with the sugar and sugar syrup in a cocktail shaker. Add a scoop of ice and the vodka. Shake vigorously and strain into a chilled tumbler.
BARTENDER’S TIP You could make a minty caipiroska by muddling eight mint leaves with the lime, sugar and sugar syrup.
Major Tom
1-½ ounces vodka
½ ounce Cointreau or triple sec
½ ounce kirsch
½ ounce grapefruit juice
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
Colorado Bulldog
2-½ ounces half-and-half
1 ounce Kahlua
1 ounce vodka
Coke
Fill glass with ice. Add half-and-half, Kahlua and vodka in glass and stir. Top up with coke.
Godiva Mandarin Martini
1 ounce Godiva Liqueur
1 ounce Absolut Mandarin
Shake or stir. Pour in a martini glass.
Godiva Chocolate Martini
1 ounce Godiva Liqueur
1 ounce Absolut Vodka
Shake or stir. Pour in a martini glass.
Vodka and Bitter Lemon
1-½ ounces vodka
½ ounce lemon juice
½ teaspoon superfine sugar
4 ounces tonic water
In a shaker half-filled with ice cubes, combine the vodka, lemon juice, and sugar. Shake well. Strain into a highball glass almost filled with ice cubes. Top with the tonic water.
Blueberry Martini
1-2/3 ounces vodka
1/2 ounce blue curacao
1/3 ounce fresh lemon juice
Handful of fresh blueberries, rinsed
Cut the blueberries in half and place them into a shaker. Quickly muddle the berries. Add the remaining ingredients and fill shaker with ice. Shake vigorously to bombard the blueberries with ice to release their flavor and color. Strain through a sieve into the cocktail glass. Place four or five blueberries on a cocktail stick across the glass.
Orange Caipirovska
2 ounces orange vodka
2/3 ounce fresh lime juice
2/3 ounce fresh lemon juice
Half orange, diced
1 teaspoon superfine sugar
Muddle the orange and the sugar in an old-fashioned glass. Add the remaining ingredients and fill with crushed ice.
Vanilla Martini
Ice cubes
2 ounces vanilla vodka
½ ounce Grand Marnier
½ ounce sugar syrup
Vanilla bean
Add a scoop of ice to a cocktail shaker, then the vodka, Grand Marnier, and sugar syrup. Shake vigorously and strain into a chilled martini glass. Garnish with a vanilla bean.
Lemon Meringue
1-¾ ounces Cytryonowka vodka
¾ ounce lemon juice
½ ounce Drambuie Cream
A dash of simple syrup
Add all the ingredients to a shaker filled with ice, shake sharply, then strain into a frosted martini glass.
Gin & Tonic
2 ounces gin
5 ounces tonic water
1 lime wedge
Pour the gin and the tonic water into a highball glass almost filled with ice cubes. Stir well. Garnish with the lime wedge.
Well Water
3 ounces gin, chilled
2 ounces triple sec, chilled
1 ounce blue curacao
Crushed ice
Chill two cocktail glasses. In a mixing glass half-filled with crushed ice, combine all the ingredients. Stir well, but gently, and strain into the chilled glasses.
La Habana
1 ounce gin
1 ounce apricot brandy
1 ounce fresh lime juice
Pour all ingredients into a shaker with ice. Shake. Strain into a cocktail glass. Garnish with a wedge of lime.
Maiden’s Prayer
1 ounce gin
1 ounce Cointreau
½ ounce fresh orange juice
½ ounce fresh lemon juice
Place all ingredients into a shaker with ice. Shake. Strain into a cocktail glass. Garnish with a twist of orange.
Balalaika
1-2/3 ounces gin
1 ounce triple sec or Cointreau
2/3 ounce fresh lemon juice
Pour all ingredients into a shaker with ice. Shake. Strain into a cocktail glass. Garnish with a slice of orange.
Gent of the Jury
2 ounces gin
½ ounce cherry brandy
3 ounces pineapple juice
½ ounce lemon juice
1 dash bitters
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a highball glass almost filled with ice.
Kee-wee
1-2/3 ounces gin
2/3 ounce triple sec/Cointreau
1 ounce kiwifruit puree
Dash gomme syrup
Pour all ingredients into a shaker with ice. Shake. Strain into a glass filled with crushed ice.
Chelsea Hotel
1-½ ounces gin
½ ounce Cointreau or triple sec
2 teaspoons lemon juice
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
White Lady
1 measure gin
1 measure Cointreau
1 measure lemon juice
Pour the ingredients into a cocktail shaker. Shake and strain into a chilled Martini glass with a twist of lemon.
Gin Palace
½ ounce gin
½ ounce blackberry liqueur
1/3 ounce vanilla liqueur
Chilled champagne or sparkling wine
3 blueberries
Pour the gin, blackberry liqueur and vanilla liqueur into a chilled champagne flute. Slowly top up with champagne or sparkling wine and garnish with blueberries.
Cherry Bombe
Ice cubes
½ ounce gin
½ ounce cherry brandy
½ ounce lime juice
½ ounce Cointreau
Dash of grenadine
Dash of Angostura bitters
Pineapple juice
Half-fill a cocktail shaker with ice. Add the gin, cherry brandy, lime juice, Cointreau, a dash of grenadine, and a dash of bitters. Shake well and strain into a highball glass half-filled with ice. Top up with pineapple juice.
Gimlet
Ice cubes
1-½ ounces gin
½ ounce lime juice
½ ounce lime juice cordial
Lime twist
Lime wedge
Half-fill a mixing glass with ice. Add the gin, lime juice and lime juice cordial and stir well. Strain into a chilled goblet and garnish with a twist of lime and a wedge of lime.
Citrus Gin
4 ounces gin
2/3 ounce dry vermouth
1 ounce Limoncello
4 dashes orange bitters
Fill a cocktail pitcher with ice and add all the ingredients. Stir vigorously until the outside of the pitcher is beaded with sweat and frosty. Strain into a cocktail glass and serve. Serves 2.
Immaculata
1-½ ounces light rum
½ ounce amaretto
½ ounce lime juice
1 teaspoon lemon juice
½ teaspoon superfine sugar
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
Cuba Libre
2 ounces white rum
1 lime
cola
Pour the rum into a highball filled with ice; cut a lime into eighths, squeeze, and drop the wedges into the glass. Top with cola and serve with straws.
Continental
6 teaspoons light rum
2 teaspoons green crème de menthe
2 teaspoons lime juice
Shake all the ingredients well with ice and strain into a cocktail glass. If available, add a sprig of mint to the drink.
Jade
3 parts white rum
1 part green crème de menthe
1 part lime juice
1 part triple sec
Sugar to taste
Pour all ingredients into a shaker with ice. Shake. Strain into a cocktail glass.
Mulata
2 ounces white rum
2/3 ounce brown crème de cacao
2/3 ounce fresh lemon juice
1/3 ounce gomme syrup
Place all ingredients in a blender with crushed ice. Blend until smooth. Serve in a cocktail glass.
Mulato Daiquiri
1-¾ ounces aged Cuban rum (such as Bacardi 8 Year Old rum)
¾ ounce fresh lime juice
2 teaspoons simple syrup
A dash of crème de cacao (optional)
Add all the ingredients to a shaker filled with ice, shake sharply, and strain into a frosted martini glass.
Almond Cigar
2 measures Havana 3-year-old rum
1 measure lime cordial
1 measure amaretto
Pour the ingredients into a chilled cocktail shaker. Shake and strain into a chilled martini glass. Garnish with a cinnamon stick and a twist of lime.
Caipirinha
1 lime, chopped
1 tablespoon superfine sugar
½ ounce simple syrup
Ice cubes
2 ounces cachaça
Mint sprig
Muddle the lime with the sugar and sugar syrup in a cocktail shaker. Add a scoop of ice and the cachaça. Shake vigorously, strain into a chilled tumbler, and garnish with a sprig of mint.
Nevada
1-2/3 ounces dark rum
1 ounce fresh grapefruit juice
2/3 ounces fresh lime juice
Dash gomme syrup
Pour all ingredients into a shaker with ice. Shake. Strain into a cocktail glass.
Ernest Hemingway
1-½ ounces white rum
¼ ounce maraschino liqueur
Juice of ½ a lime
¼ ounce grapefruit juice
Shake all ingredients well with a scoop of crushed ice. Serve in a highball glass.
Beachcomber
2 teaspoons superfine sugar
1 lime wedge
2 ounces light rum
1 teaspoon maraschino liqueur
1 teaspoon cherry brandy
½ ounce lime juice
Place the sugar in a saucer. Rub the rim of a cocktail glass with the lime wedge and dip the glass into the sugar to coat the rim thoroughly; reserve the lime. In a shaker half-filled with ice cubes, combine the rum, maraschino liqueur, cherry brandy and lime juice. Shake well. Strain into the cocktail glass. Garnish with the lime wedge.
Big Band Charlie
1-½ ounces dark rum
½ ounce melon liqueur
½ ounce Cointreau or triple sec
½ ounce lime juice
In a shaker half-filled with crushed ice, combine all of the ingredients. Shake well. Strain into a sour glass.
Elephant Lips
1-½ ounces dark rum
½ ounce crème de bananas
½ ounce lemon juice
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
Mister Christian
1-½ ounces light rum
½ ounce brandy
1 ounce orange juice
½ ounce lemon juice
½ ounce lime juice
1 teaspoon grenadine
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
Monkey Wrench
1-½ ounces light rum
3 ounces grapefruit juice
1 dash bitters
Pour all of the ingredients into an old-fashioned glass almost filled with ice cubes. Stir well.
Redcoat
1-½ ounces light rum
½ ounce vodka
½ ounce apricot brandy
½ ounce lime juice
1 teaspoon grenadine
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
Son of Adam
1-½ ounces light rum
½ ounce apricot brandy
½ ounce lemon juice
2 teaspoons superfine sugar
½ teaspoon grenadine
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
Tropical Rainstorm
1-½ ounces dark rum
½ ounce cherry brandy
½ ounce lemon juice
1 teaspoon Cointreau or triple sec
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
Blue Heaven
1 ounce white rum
½ ounce amaretto
½ ounce blue curacao
½ ounce fresh lime juice
3-1/3 ounce pineapple juice
Pour all ingredients into a shaker with ice. Strain into a highball filled with ice. To garnish, place a maraschino cherry, a wedge of pineapple and a small pineapple leaf on a cocktail stick and place it on the rim.
Mojito
12 leaves fresh spearmint
2 tablespoons lime juice
2 tablespoons sugar syrup
2 ounces rum
2-½ ounces club soda
Put the sugar and lime juice in the bottom of a highball with a thick base. Add the mint leaves and muddle with the end of a bar spoon or a wooden muddler. Add the rum and fill the glass with crushed ice. Top with club soda. Stir. Serve with a stirrer.
Green Island Fragrance
1½ measures vodka
½ measure Midori
1 measure lemon juice
1 measure pineapple juice
Dash of sugar syrup
1 lemon wedge
Pour the ingredients into a cocktail shaker with some ice cubes. Shake and strain over ice in a highball glass. Squeeze the lemon wedge over the drink, drop it in and serve with straws.
Casa Blanca
1-½ ounces light rum
½ ounce Grand Marnier
1 teaspoon maraschino liqueur
½ ounce lime juice
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
Howell Says So
1-½ ounces dark rum
½ ounce Cointreau or triple sec
½ ounce amaretto
½ ounce lemon juice
2 dashes orange bitters
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into an old-fashioned glass almost filled with ice cubes.
Sister Starseeker
2 ounces light rum
1 ounce lemon juice
1 teaspoon grenadine
4 ounces tonic water
1 lemon wedge
Pour the rum, lemon juice, grenadine and tonic water into a highball glass almost filled with ice cubes. Stir well and garnish with the lemon wedge.
The Papa Doble
3 measures white rum
½ measure maraschino liqueur
1 measure lime juice
1-½ measures grapefruit juice
Pour all ingredients into a blender with a scoop of crushed ice and blend until smooth. Serve in a highball glass with grapefruit wedges. This drink can be sweetened to taste with sugar syrup.
Frozen Margaritas
1 (12 oz) can of limeade
Using limeade can for measure:
Grand Margarita
1 lime wedge
Rock salt
1½ measures silver tequila
1 measure Grand Marnier
1 measure lime juice
Moisten the rim of a coupette glass with the lime wedge and coat the outside edge with salt. Pour the tequila, Grand Marnier and lime juice into a cocktail shaker and shake with ice. Double strain into the glass and decorate with a lime wedge.
Cactus Bite
2 ounces tequila
2 teaspoons Cointreau or triple sec
2 teaspoons Drambuie
2 ounces lemon juice
½ teaspoon superfine sugar
1 dash bitters
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
Rude Cosmopolitan
2 ounces gold tequila
½ ounce triple sec
2 ounces cranberry juice
Juice of half a lime
Shake all ingredients well over ice and strain into a frosted martini glass. Squeeze a strip of zest, skin downward, over a flame held over the glass. Serve.
Triple Gold Margarita
1-¾ ounces gold tequila
2 teaspoons Cointreau
2 teaspoons Grand Marnier
¾ ounce fresh lime juice
¾ ounce Goldschlager
Add all the ingredients except the Goldschlager to a shaker filled with ice. Shake sharply and strain into a frosted margarita glass. Float the Goldschlager onto the surface of the mixture, and serve.
Green Iguana
1 ounce Sauza Hornitos tequila
¾ ounce Midori
¾ ounce fresh lime juice
¾ ounce Cointreau
Lime wedge, to garnish
Add all the ingredients to a shaker filled with ice. Shake sharply and strain into a rocks glass.
Ninfarita
1 ounce freshly squeezed lime juice
1-½ ounces freshly squeezed lemon juice
4-½ ounces gold tequila
1 ounce Triple Sec liquor
½ ounce lemon simple syrup*
*Lemon Simple Syrup
Combine 1 cup sugar in 3/4 cup water with lemon zest or natural lemon oil flavoring. Heat until sugar dissolves. Strain out zest. Cool.
Combine ingredients and shake with ice. Strain into a margarita glass rimmed with a lemon or lime wedge and salt. Serves 2.
Brandy Alexander
2 ounces brandy
½ ounce crème de cacao (dark or white)
½ ounce heavy cream
Shake all of the ingredients over ice and strain into a frosted martini glass. Garnish with a sprinkle of nutmeg.
Toasted Almond
1-½ ounces amaretto
1 ounce Kahlua
2 ounces light cream
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into an old-fashioned glass almost filled with ice cubes.
Dirty Girl Scout
1 ounce Bailey’s Irish Crème
1 ounce Kahlua
1 ounce vodka
1 teaspoon green crème de menthe
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into an old-fashioned glass almost filled with ice cubes.
Grasshopper
1 ounce green crème de menthe
1 ounce white crème de cacao
1 ounce heavy cream
Combine and strain through cracked ice.
Chocolate Affair
1 ounce chocolate liqueur
½ ounce Tia Maria or Kahlua
½ ounce cognac
½ ounce amaretto
½ ounce heavy cream
Pour all ingredients into a shaker with ice. Shake. Strain into a cocktail glass. Garnish with a thin chocolate stick.
Jamaica Hop
1-½ ounces Kahlua
½ ounce white crème de cacao
1-½ ounces heavy cream
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.
Parfait Amour Cocktail
1 ounce gin
1 ounce Parfait Amour
½ ounce maraschino liqueur
Shake ingredients in a cocktail shaker half-filled with ice. Strain into a cocktail glass.
Cherries from Heaven
1-½ ounces cherry brandy
1 ounce lemon juice
1 dash bitters
4 ounces tonic water
1 lime wedge
In a shaker half-filled with ice cubes, combine the cherry brandy, lemon juice, and bitters. Shake well. Strain into a highball almost filled with ice cubes. Top with the tonic water. Stir well and garnish with a lime wedge.
Italian Surfer
1 ounce vodka
½ ounce amaretto
½ ounce coconut rum liqueur
2/3 ounce pineapple juice
2/3 ounce cranberry juice
Prepare the cocktail glass by rubbing a wedge of orange around the rim. Dip it into a saucer of shredded coconut. Pour all ingredients into a shaker with ice. Shake. Strain into the cocktail glass.
Japanese Slipper
Ice cubes
1 ounce melon liqueur
1 ounce Cointreau
½ ounce lemon juice
Maraschino cherry
Half-fill a cocktail shaker with ice. Add the melon liqueur, Cointreau, and lemon juice. Shake well and strain into a chilled cocktail glass. Garnish with a maraschino cherry.
Road Runner
1-1/3 ounces vodka
2/3 ounce amaretto
2/3 ounce coconut cream
Pour all ingredients into a shaker with ice. Shake. Strain into a cocktail glass.
Amaretto Sour
Ice cubes
1 ounce amaretto
1 ounce lemon juice
½ ounce orange juice
Maraschino cherry
Half-fill a cocktail shaker with ice. Add the amaretto, lemon juice and orange juice and shake well. Strain into a chilled sour glass and garnish with a maraschino cherry.
Frankie
Ice cubes
½ ounce Frangelico
½ ounce Kahlua
1 ounce Irish cream
1 ounce cream
Very finely crushed hazelnuts
Half-fill a cocktail shaker with ice. Add the Frangelico, Kahlua, Irish cream, and cream. Shake vigorously, then strain into a large chilled cocktail glass. Serve sprinkled with very finely crushed hazelnuts.
Jungle Fire Sling
1 ounce cherry flavored brandy
½ ounce Benedictine
½ ounce Parfait Amour
1 ounce brandy
Ginger ale
In a shaker half-filled with crushed ice, add cherry flavored brandy, Benedictine, Parfait Amour and brandy. Shake well. Strain into a tall glass and top up with ginger ale.
Neapolitan Martini
1 ounce vanilla vodka
1 ounce orange vodka
½ ounce Grand Marnier
½ ounce Parfait Amour
1 splash lime juice
1 orange peel
In a mixing glass with ice, pour vanilla vodka, orange vodka, Grand Marnier, Parfait Amour and lime juice. Stir and strain into a chilled cocktail glass. Garnish with orange peel.
Melon Ball
1 ounce melon liqueur
1 ounce vodka
3 ounces pineapple juice
Pour all of the ingredients into a highball almost filled with ice cubes. Stir well.
Between the Sheets
2 ounces brandy
1 ounce Benedictine
1 ounce Cointreau
2 ounces fresh lemon juice (from approximately 2 lemons)
2 orange twists for garnish
Fill a cocktail shaker with ice and add all the ingredients except the orange twists. Shake vigorously until the outside of the shaker is beaded with sweat and frosty. Strain into cocktail glasses, garnish with the orange twists, and serve. Serves 2.
Lime Fizz
1 lime wedge
1 measure lime vodka
1 measure orange juice
Champagne, to top up
Squeeze the lime wedge into a cocktail shaker and add the vodka and orange juice with some ice cubes. Shake very briefly and double strain into a chilled Champagne flute. Top up with Champagne and decorate with lime twists.
Limoncello Cocktail
1/3 ounce lime juice
½ ounce limoncello
Chilled champagne or sparkling wine
Pour the lime juice and limoncello into a chilled champagne flute, then slowly top up with champagne or sparkling wine.
Saronno Imperial
1 ounce amaretto
Champagne
Pour the amaretto into a champagne flute. Top up with champagne. Stir gently. Garnish with a twist of lemon.
Classic Spanish Sangria
1 lemon
1 lime
1 orange
1-½ cups rum
½ cup white sugar
1 (750-milliliter) bottle dry red wine
1 cup orange juice
1 apple
Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine, orange juice and apple. Adjust sweetness to taste.
Long Island Iced Tea
1 ounce vodka
1 ounce gin
1 ounce light rum
1 ounce tequila
1 ounce lemon juice
1 teaspoon superfine sugar
4 ounces cola
In a shaker half-filled with ice cubes, combine the vodka, gin, rum, tequila, lemon juice and sugar.
Shake well. Strain into a mixing glass almost filled with ice cubes. Add the cola and stir well.
New England Iced Tea
2/3 ounce vodka
2/3 ounce triple sec/Cointreau
2/3 ounce gold tequila
2/3 ounce light rum
2/3 ounce gin
1 ounce fresh lime juice
2/3 ounce gomme syrup
Cranberry juice
Pour all ingredients, except cranberry juice, into a shaker filled with ice. Strain into a highball filled with ice. Top up with cranberry juice. Stir. Garnish with a wedge of lime. Serve with straws.
Raspberry Lynchburg
2 ounces Tennessee whiskey
2/3 ounce crème de framboise (raspberry liqueur)
2/3 ounce fresh lime juice
1/3 ounce gomme syrup
7Up
Pour all the ingredients, except 7Up into a shaker with ice. Strain into a highball filled with ice. Top up with 7Up. Stir gently.