🍹 Cocktail Recipes — Classic & Modern Drinks
Cocktail recipes — classic and modern drinks for every occasion. From non-alcoholic mojitos to classic margaritas — find the perfect drink.
Tipperary
Hugo Ensslin's 1916 stirred drink, named after the wartime marching song — Irish whiskey, sweet vermouth and green Chartreuse with Angostura, a herbal Irish cousin of the Manhattan.
Canchánchara
Cuba's oldest known mixed drink, from Trinidad and the independence wars of the 1860s — aguardiente or rum with raw honey, lime and water, stirred over cracked ice in a clay cup.
Tuxedo
A Martini variation from the Tuxedo Club in New York in the 1880s — Old Tom gin and dry vermouth with a touch of maraschino, absinthe and orange bitters, stirred and garnished with a cherry and a lemon twist.
Spicy Fifty
Salvatore Calabrese's London modern classic — vanilla vodka, elderflower cordial, lime and honey shaken with fresh red chilli, sweet and floral at first, with the heat arriving at the end.
Alexander (Gin Alexander)
The original Alexander, from New York around 1915, before brandy took over the name — gin, white crème de cacao and cream shaken into a silky, chocolate-scented drink under a dusting of nutmeg.
Old Cuban
Audrey Saunders's 2001 New York modern classic — aged rum, lime, mint and Angostura shaken and topped with Champagne: a Mojito dressed for the evening.
Southside
A Prohibition-era gin sour with fresh mint — gin, lime and sugar shaken hard with mint leaves and double strained, a Mojito for gin drinkers served straight up.
Russian Spring Punch
Dick Bradsell's 1980s London highball — vodka, lemon and crème de cassis shaken and lengthened with sparkling wine over ice, tart, berry-dark and fizzing.
Trinidad Sour
Giuseppe González's 2009 sour from the Clover Club in Brooklyn turns the rules upside down — a full 45 ml of Angostura bitters as the base, tamed with orgeat, lemon and a little rye whiskey.
Suffering Bastard
Joe Scialom's 1942 hangover cure from Shepheard's Hotel in Cairo — gin and cognac with lime, Angostura and ginger beer, served long over ice to British officers during the desert war.
Hemingway Daiquiri
The sugarless daiquiri El Floridita in Havana built for Ernest Hemingway — white rum, grapefruit, maraschino and lime shaken hard and served bone-dry and sharp in a large cocktail glass. The IBA lists it as the Hemingway Special.
French Connection
Named after the 1971 film, a two-ingredient after-dinner drink of cognac and amaretto stirred over ice — the brandy sibling of the Godfather, rich with almond and dried fruit.
Monkey Gland
Harry MacElhone's 1920s Paris cocktail, named after a notorious rejuvenation surgery — gin and orange juice with a few drops of absinthe and grenadine, shaken and served straight up.
Mary Pickford
A Prohibition-era Havana cocktail named after the silent-film star — white rum and fresh pineapple with maraschino and grenadine, shaken into a pink, fruity drink that hides its strength.
Golden Dream
A 1960s Miami dessert cocktail built on Galliano — the vanilla-anise liqueur shaken with triple sec, orange juice and cream into a pale gold, creamy drink like an orange ice cream in a glass.
Kir
The Burgundy aperitif named after Canon Félix Kir, mayor of Dijon — a little crème de cassis in a glass of cold, sharp Aligoté white wine, the still original of the Kir Royale.
Sea Breeze
A 1980s highball of vodka with cranberry and grapefruit juices built over ice — tart, pink and easy to drink, the drier, grapefruit-sharpened cousin of the Cape Codder.
Horse's Neck
A long brandy highball named after its garnish — the peel of a whole lemon cut in one spiral and hooked over the rim like a horse's neck — topped with ginger ale and a dash or two of Angostura.
Grasshopper
A mint-chocolate after-dinner drink from New Orleans, around 1918 — green crème de menthe, white crème de cacao and cream shaken into a pale green, ice-cold dessert in a glass.
Blue Lagoon
Credited to Andy MacElhone at Harry's New York Bar in Paris in the 1960s — vodka and blue curaçao topped with clear sparkling lemonade, as bright as its name and as simple as a highball gets.
B-52
A three-layer shot from the late 1970s — coffee liqueur, Irish cream and Grand Marnier floated one on another; the densest goes in first and a slow pour over a spoon keeps the stripes clean.
Kir Royale
Burgundy's aperitif made festive — the Kir of white wine and blackcurrant liqueur, with champagne in place of the wine; one part cassis to eight of champagne keeps it dry rather than syrupy.
Porn Star Martini
Douglas Ankrah's 2002 London hit — vanilla vodka shaken with passion fruit and lime, served with a shot of prosecco on the side to sip between mouthfuls of tart, perfumed fruit.
Amaretto Sour
Jeffrey Morgenthaler's rescue of a drink long made with sour mix — fresh lemon, a little egg white and a measure of cask-strength bourbon that cuts the almond sweetness and gives the sour a backbone.