All Cocktail Recipes
Browse our complete collection of craft cocktail recipes. From timeless classics to modern innovations.
Old Fashioned
The Old Fashioned is the original cocktail, dating back to the early 1800s. It strips a drink down to its bare essentials: spirit, sugar, water, and bitters. Served over a large ice cube, it lets the warmth and complexity of bourbon take center stage.
Margarita
The Margarita is the undisputed queen of tequila cocktails, believed to have originated in Mexico in the late 1930s. Its perfect balance of tart lime, sweet orange liqueur, and earthy tequila has made it one of the most popular cocktails in the world. Best served with a salt-rimmed glass for that signature contrast.
Manhattan
The Manhattan is a sophisticated stirred cocktail that dates back to the 1870s, reputedly invented at the Manhattan Club in New York City. The combination of rye whiskey, sweet vermouth, and aromatic bitters creates a beautifully balanced drink that is both bold and elegant. It is the benchmark against which all stirred cocktails are measured.
Mojito
Born in Havana, Cuba, the Mojito has refreshed drinkers since the 16th century, making it one of the oldest cocktails in existence. The combination of white rum, fresh mint, lime, sugar, and soda water creates a drink that is at once herbaceous, sweet, and sparkling. It is the quintessential summer cocktail.
Daiquiri
The Daiquiri is a masterclass in simplicity, combining just three ingredients into one of the most perfectly balanced cocktails ever created. Originating in the mining town of Daiquiri, Cuba, around 1900, this drink showcases the clean character of white rum alongside bright lime and just enough sweetness. It is the true measure of a bartender's skill.
Whiskey Sour
The Whiskey Sour dates back to 1862 and remains one of the most beloved cocktails in the sour family. The optional egg white transforms it into a silky, frothy masterpiece known as a Boston Sour. Its balance of bourbon warmth, citrus brightness, and gentle sweetness makes it endlessly drinkable.
Negroni
The Negroni was born in Florence, Italy, in 1919 when Count Camillo Negroni asked his bartender to strengthen his Americano by replacing the soda water with gin. The result is a beautifully bitter, herbaceous cocktail with perfect balance between its three equal-part ingredients. It is a rite of passage for cocktail enthusiasts.
Martini
The Martini is arguably the most iconic cocktail ever created, with origins debated between San Francisco and New York in the late 1800s. Whether you prefer it wet, dry, or dirty, the Martini is the ultimate expression of elegance in a glass. Its clean, crisp profile has made it the choice of sophisticates and secret agents alike.
Moscow Mule
The Moscow Mule was invented in 1941 when a vodka distributor, a ginger beer maker, and a copper mug manufacturer joined forces to market their products. Served in its signature copper mug, this refreshing highball combines the clean character of vodka with spicy ginger beer and bright lime. It sparked the vodka revolution in America.
Cosmopolitan
The Cosmopolitan rose to fame in the 1990s through Sex and the City, but bartender Toby Cecchini actually perfected the recipe in 1988 at The Odeon in Manhattan. The balance of citrus vodka, Cointreau, cranberry, and lime creates a beautifully pink, perfectly tart cocktail that is as delicious as it is photogenic.
Espresso Martini
Created by legendary bartender Dick Bradsell in London in 1983, the Espresso Martini was born when a famous model asked for something to "wake me up and then mess me up." The combination of vodka, coffee liqueur, and fresh espresso produces a rich, creamy cocktail crowned with a beautiful crema. It has experienced a massive resurgence in popularity.
Mai Tai
The Mai Tai was created by Trader Vic in 1944 at his Oakland, California, restaurant. When a Tahitian friend tasted it, she exclaimed "Mai tai roa ae!" meaning "Out of this world, the best!" This tiki classic combines aged rum with lime, orgeat, and orange liqueur for a complex, nutty, citrusy tropical experience that is nothing like the fruity punch versions served at resorts.
Paloma
The Paloma is actually more popular than the Margarita in Mexico, though it remains less known internationally. Its name means "dove" in Spanish. The refreshing combination of tequila, grapefruit, and lime creates a drink that is both simple and sophisticated, with a pleasant bittersweet quality that makes it endlessly drinkable in warm weather.
Tom Collins
The Tom Collins dates to the 1870s and is named after a famous practical joke called the Great Tom Collins Hoax of 1874. This tall, effervescent drink is essentially a gin sour lengthened with soda water. Its light, refreshing character makes it an ideal warm-weather sipper and a perfect introduction to gin cocktails.
Gimlet
The Gimlet was originally made with Rose's lime cordial and served to British Navy officers to prevent scurvy. The modern version uses fresh lime juice and simple syrup for a cleaner, more vibrant drink. Raymond Chandler immortalized it in The Long Goodbye: "A real gimlet is half gin and half Rose's lime juice and nothing else." Today's version is even better.
Sidecar
The Sidecar emerged during World War I, likely created at the Ritz Paris or Harry's New York Bar in Paris. It is the quintessential brandy cocktail, combining cognac with orange liqueur and lemon juice in a formula that has inspired countless variations. A sugar rim adds a touch of sweetness that balances the tart citrus perfectly.
Sazerac
The Sazerac is the official cocktail of New Orleans, with roots stretching back to the 1850s. It is one of the oldest known American cocktails. The ritual of rinsing the glass with absinthe creates a hauntingly aromatic foundation, while Peychaud's bitters give it a distinctive cherry-anise flavor that sets it apart from all other whiskey cocktails.
Boulevardier
The Boulevardier is essentially a Negroni with bourbon replacing the gin, created by American writer Erskine Gwynne in 1920s Paris for his magazine of the same name. The swap of base spirit transforms the drink entirely, adding warmth and vanilla richness from the bourbon while maintaining the beautiful bitter-sweet interplay of Campari and vermouth.
French 75
Named after the powerful French 75mm field gun used in World War I, this cocktail packs a similarly impressive punch beneath its elegant exterior. Created at Harry's New York Bar in Paris, it combines gin, lemon, and sugar with champagne for a sparkling, celebratory drink. It is the perfect cocktail for ringing in a new year or toasting a special occasion.
Aperol Spritz
The Aperol Spritz became a global phenomenon in the 2010s, but this Venetian aperitivo tradition dates back decades. The three-ingredient build makes it one of the easiest cocktails to prepare, while its beautiful orange color and light, bittersweet flavor make it the ideal drink for golden hour. It is best enjoyed outdoors with good company.
Pina Colada
The Pina Colada is the national drink of Puerto Rico, created in 1954 at the Caribe Hilton in San Juan. Its name translates to "strained pineapple." The blend of rum, coconut cream, and pineapple juice creates a lusciously smooth, tropical escape in a glass. Whether blended with ice or shaken, it is pure vacation in every sip.
Dark 'n' Stormy
The Dark 'n' Stormy is the national drink of Bermuda and one of only a few trademarked cocktails. It was created by sailors who combined the island's Gosling's Black Seal rum with the ginger beer they brewed on their ships. The layered presentation of dark rum floating atop spicy ginger beer is visually dramatic and intensely flavorful.
Mint Julep
The Mint Julep is the official drink of the Kentucky Derby, where nearly 120,000 are served each year. Its origins trace back to the American South in the late 1700s. The combination of bourbon, fresh mint, and crushed ice creates an astonishingly refreshing drink, especially served in the traditional silver or pewter cup that frosts beautifully in the hand.
Amaretto Sour
The Amaretto Sour was reinvented by bartender Jeffrey Morgenthaler, who transformed it from a syrupy punchline into a legitimate classic by adding bourbon for backbone and egg white for texture. His version balances the nutty sweetness of amaretto with citrus brightness and whiskey strength. It is proof that any cocktail can be elevated with the right technique.
Last Word
The Last Word was created at the Detroit Athletic Club during Prohibition and then forgotten for decades until bartender Murray Stenson rediscovered it at the Zig Zag Cafe in Seattle in 2004. Its equal-parts formula of gin, Green Chartreuse, maraschino liqueur, and lime creates a perfectly balanced cocktail that is at once herbal, sweet, and citrusy. It has since inspired dozens of variations.
Paper Plane
The Paper Plane was created by bartender Sam Ross in 2007 at Milk & Honey in New York and quickly became a modern classic. Named after the M.I.A. song, this equal-parts cocktail is a brilliant balance of bourbon warmth, Aperol bitterness, citrus brightness, and herbal complexity. It is a masterclass in how four strong flavors can harmonize beautifully.
Penicillin
The Penicillin was invented by bartender Sam Ross at Milk & Honey in New York in 2005 and has been called the most important modern cocktail. It combines blended Scotch with honey-ginger syrup and lemon, then crowns the drink with a float of smoky Islay Scotch. The result is a layered, warming cocktail that genuinely tastes like the cure for whatever ails you.
Bee's Knees
The Bee's Knees dates back to Prohibition, when honey and lemon were used to mask the harsh taste of bathtub gin. The phrase itself is 1920s slang for "the height of excellence." Using quality gin today, the drink becomes a beautifully balanced showcase of floral honey, bright citrus, and aromatic botanicals. It is one of the most approachable gin cocktails for newcomers.
Corpse Reviver #2
The Corpse Reviver #2 belongs to a family of "hair of the dog" cocktails published in the Savoy Cocktail Book in 1930, where Harry Craddock warned "four of these taken in swift succession will un-revive the corpse again." Its equal-parts formula of gin, Cointreau, Lillet (or dry vermouth), and lemon, with a rinse of absinthe, creates a drink that is bracingly fresh and dangerously quaffable.
Irish Coffee
Irish Coffee was created by chef Joe Sheridan at the Foynes airbase in Ireland in 1943 to warm weary transatlantic travelers. It was later popularized in America by San Francisco journalist Stanton Delaplane at the Buena Vista Cafe. The key is floating cold, lightly whipped cream on top of the hot, sweetened coffee and whiskey so you drink the warm cocktail through the cold cream.