Cocktail recipes, from the classics to modern bar originals. Filter by spirit, method, flavor and style.

Dolores, New York (2025)

1 oz Jerk-spiced reposado tequila, 1 oz Amontillado sherry, 0.75 oz Banana liqueur, 0.5 oz Lime juice, 3 oz Mexican cola

Todd Smith, Bourbon & Branch, San Francisco

2 oz Rye whiskey, 1 oz Averna, 1 dash Angostura bitters, 1 dash Orange bitters

Nick Lappen, Boston Baijiu Bar, Boston (2022)

1.5 oz Rice-aroma baijiu, 0.5 oz Blended Scotch, 0.25 oz Maple syrup, 6 drops Mole bitters, 3 drops Fish sauce, 1 dash Five-spice bitters

Classic (printed in The Savoy Cocktail Book, 1930)

1 oz Gin, 1 oz Apricot liqueur, 1 oz Calvados

Charles Schumann, Munich (1986, printed in his American Bar)

0.75 oz Black rum, 2 tsp Calvados, 1 tsp Maple syrup, 2.5 oz Whole milk, steamed

Chris Hannah, Jewel of the South, New Orleans (2023)

1.5 oz Gin, 0.75 oz Blanc vermouth, 0.5 oz Campari, 0.25 oz Acid-adjusted peach juice, 0.25 oz Peach liqueur

Valerio Batugo, Latitude 29, New Orleans (2018)

3 oz Pineapple juice, 2 oz Vodka, 0.75 oz Licor 43, 0.75 oz Blue curaçao, 0.5 oz Lime juice cordial (1:1), 0.25 oz Lime juice, 0.25 oz Aquavit

Bali Hai Restaurant, Shelter Island, San Diego (1950s)

1.5 oz Jamaican rum, 1 oz White rum, 0.75 oz Coffee liqueur, 1.5 oz Pineapple juice, 1 oz Lemon juice, 2 tsp Rich simple syrup

Harry Craddock, The Savoy Cocktail Book (1930)

0.75 oz Gin, 0.75 oz Dry vermouth, 0.75 oz Sweet vermouth, 2 tsp Orange liqueur, 0.75 oz Orange juice, 1 dash Orange bitters

Kate Houser, Kalimotxo, Austin

1.5 oz White rum, 1.25 oz Pineapple juice, 1 oz Coconut water, 0.25 oz Fino sherry, 0.25 oz Lime juice, 0.25 oz Simple syrup

Salvatore Calabrese, Fifty Club, London (2000s)

1.75 oz Vanilla vodka, 0.5 oz Elderflower cordial, 0.5 oz Lime juice, 0.25 oz Honey syrup (1:1), 2 slices Red chili pepper

Thomas Eslinger, Death & Co, Los Angeles (2021)

1.5 oz Reposado tequila, 0.25 oz Coffee amaro, 0.25 oz Aperol, 1.5 oz Don's mix, 0.75 oz Lime juice, 0.25 oz Simple syrup, 1 dash Tiki bitters, 1 dash Angostura bitters, Top Soda water

Here's Looking at You, Los Angeles

1.5 oz Mezcal, 0.75 oz Lime juice, 0.75 oz Salsa roja syrup, 0.5 oz Chile liqueur, 0.25 oz Kümmel

Jeff "Beachbum" Berry, Latitude 29, New Orleans

1.25 oz Demerara rum, 1 oz Chai syrup, 1 oz Lime juice, 0.75 oz Overproof rum

Don the Beachcomber, Hollywood (1960s), from Jeff "Beachbum" Berry's Grog Log

0.5 oz Lime juice, 0.5 oz Orange juice, 0.5 oz White grapefruit juice, 0.25 oz Pineapple juice, 0.5 oz Honey syrup (1:1), 0.5 oz Light Puerto Rican rum, 0.5 oz Dark Jamaican rum, 1 oz Barbados rum, 1 dash Angostura bitters, 0.5 cup Crushed ice

Classic (1920s)

2 oz Cognac, 0.5 oz Green Chartreuse, 0.75 oz Lemon juice, 0.5 oz Cane sugar syrup, 1 dash Angostura bitters

Ryan Chetiyawardana, The Cabinet Room, London (2009)

2 oz Blanco tequila, 0.75 oz White crème de cacao, 0.25 oz Grenadine, 0.75 oz Heavy cream

Jane Nam, Death & Co, New York (2025)

1 oz Green tea Cocchi Americano, 0.75 oz Gin, 0.5 oz Bergamot liqueur, 0.25 oz Simple syrup, 1.5 oz Soda water, 1.5 oz Dry sparkling wine

Sarah Morrissey, Frenchette, New York (2018)

1.5 oz Bonded bourbon, 0.5 oz Mezcal, 0.25 oz Black pepper-vanilla syrup, 2 dashes Angostura bitters

Patrick Gavin Duffy, The Official Mixer's Manual (1934)

1.5 oz Rye whiskey, 2 oz Grapefruit juice, 0.5 oz Grenadine, 6 drops Grapefruit bitters, Pinch Salt

Chantal Tseng, The Reading Room, Washington, D.C.

1.5 oz Aquavit, 1 oz Manzanilla sherry, 0.5 oz Green Chartreuse

Room for Improvement, Portland, Maine (2023)

2.5 oz Unaged overproof Jamaican rum, 1 oz Lime juice, 0.75 oz Génépy, 0.5 oz Velvet falernum, 0.25 oz Simple syrup

Daniel Villa, Supperland, Charlotte (2024)

3 oz Careful Cat batch

Classic (printed in The How and When, 1940)

3 Pineapple wedges, 1.5 oz Aged rum, 2 tsp Green Chartreuse, 2 tsp White crème de cacao, 2 tsp Pineapple juice, 0.5 oz Lime juice