What are we pouring tonight?Cocktail recipes, from the classics to modern bar originals. Filter by spirit, method, flavor and style.

Chall Gray, Little Jumbo, Asheville

1 oz Amaretto, 0.5 oz Blended Scotch, 0.5 oz Islay Scotch, 0.75 oz Orgeat, 0.75 oz Lemon juice, 1 Egg white, 1 dash Angostura bitters

Classic

2 oz White rum, 1 oz Lime juice, 0.75 oz Simple syrup

Matthew Belanger, Death & Co, Los Angeles

1.5 oz Gin, 1.25 oz Watermelon syrup (1:3), 0.75 oz Lime juice, 0.5 oz Rosato aperitivo, 0.25 oz Overproof rum, 1 dash Curry bitters

Bosse Bergström, Stockholm (1987)

0.5 oz Galliano, 0.5 oz Hot filter coffee, 0.5 oz Lightly whipped cream

Classic (printed in David Embury's The Fine Art of Mixing Drinks, 1948)

2 oz Gin, 0.75 oz Lemon juice, 0.5 oz Orgeat, 2 dashes Angostura bitters

Conor Johns, Brooklyn

0.75 oz Dry vermouth, 0.75 oz Green apple liqueur, 0.5 oz Green Chartreuse, 0.5 oz Calvados, 0.25 oz Melon liqueur, 0.25 oz London dry gin, 2 dashes Suze

Alex Day, Death & Co, New York (2008)

1 oz Haitian rum, 1 oz Amontillado sherry, 0.25 oz Velvet falernum, 0.75 oz Lime juice, 0.75 oz Ginger syrup (2:3), 3 dashes Angostura bitters

Don the Beachcomber

1 oz Jamaican rum, 0.67 oz Pink grapefruit juice, 0.5 oz Orange curaçao, 0.5 oz Lime juice, 0.33 oz Velvet falernum, 1 tsp Simple syrup (1:1), 2 dashes Absinthe, 2 dashes Angostura bitters

Simone De Luca, High Road House, London

0.75 oz Mezcal, 0.75 oz Green Chartreuse, 0.75 oz Maraschino liqueur, 0.75 oz Pineapple juice, 0.75 oz Lime juice, 2 tsp Water

Classic (Prohibition era)

2 oz Gin, 0.75 oz Lemon juice, 0.75 oz Honey syrup (2:1), 3 drops Lavender bitters

Derek Walker, Ēma, Chicago (2018)

2 oz Aged cachaça, 0.5 oz Earl Grey-lavender syrup (1:1), 4 Lemon quarters

A. J. Rathbun (printed in Dark Spirits, 2009)

1.5 oz Rye whiskey, 1 oz Strega, 1 oz Orange juice, 2 dashes Orange bitters

Benjamin Purvis and Collin Nicholas, Fools & Horses, Portland, Oregon (2023)

0.25 oz Amaro Montenegro, 0.25 oz Cynar, 0.25 oz Aperol, 0.25 oz Campari, 0.25 oz Amaro dell'Etna, 0.25 oz Ramazzotti, 0.25 oz Amaro Meletti, 0.25 oz Amaro Sibilla

Eric Alperin, The Varnish, Los Angeles (2022)

1 Brown sugar cube, 2 dashes Orange bitters, 1 barspoon Soda water, 1 oz Rye whiskey, 1 oz Jamaican rum, Absinthe (rinse)

Graham Steele, Death & Co, Denver (2025)

1.25 oz Vodka, 1 oz Elderflower liqueur, 0.25 oz Green chile vodka, 0.25 oz Melon liqueur, 0.75 oz Lemon juice, 0.25 oz Simple syrup, 1 dash Absinthe

Melina Meza, Ink, Los Angeles (2014)

1.25 oz Mezcal, 1 oz Beet juice, 1 oz Lime juice, 0.75 oz Byrrh, 0.75 oz Simple syrup, 2 dashes Celery bitters

Tyson Buhler, Death & Co, New York City

2 oz Rainwater Madeira, 1 oz Pineapple juice, 0.5 oz Lemon juice, 0.5 oz Simple syrup (1:1), 1 dash Saline solution (1:5), 1 dash Angostura bitters, Top Fruited IPA

Matthew Belanger, Death & Co, Los Angeles (2022)

1.5 oz Americano rosso, 0.5 oz Chili liqueur, 0.25 oz Cachaça (amburana-aged), 1 dash Mole bitters, 3 oz Dry sparkling wine

Georgie Thorp, NOPI, London

1.25 oz Chile-infused sotol, 0.4 oz Fino sherry, 0.4 oz Hazelnut liqueur, 2 dashes Angostura bitters

Darryl Chan, Saksey's, Detroit (2026)

1 oz Mezcal, 1 oz Sweet vermouth, 0.5 oz Ramazzotti, 0.25 oz Alpine amaro, 1 barspoon Sarsaparilla syrup, 1 barspoon Root beer bitters, 1 dash Saline solution (1:4)

Restaurant de la Louisiane, New Orleans (printed in Stanley Clisby Arthur's Famous New Orleans Drinks and How to Mix 'Em, 1937)

1.25 oz Rye whiskey, 1 oz Sweet vermouth, 0.5 oz Bénédictine, 1 dash Absinthe, 0.25 oz Water, 2 dashes Peychaud's bitters

Miguel Lancha, China Chilcano, Washington, D.C. (2017)

1.5 oz Pisco, 1 oz Lime juice, 0.5 oz Simple syrup (1:1), 1.5 oz Egg white, 3 drops Angostura bitters

Gaspare Campari, Caffè Campari, Milan (1860s)

1.5 oz Campari, 1.5 oz Sweet vermouth

Classic (Chile)

1.5 oz Aguardiente, 6 oz Spiced coffee milk