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

Stephen Rowe, Dario, Minneapolis (2025)

2 oz Dry vermouth, 0.75 oz Lime juice (heavy), 0.5 oz Rich simple syrup, 3 dashes Hierbas bitters

Classic (printed in Harry Craddock's Savoy Cocktail Book, 1930)

1.5 oz Gin, 2 tsp Orange juice, 2 tsp Pineapple juice, 2 tsp Lemon juice, 2 tsp Rich simple syrup

Harry MacElhone, Harry's New York Bar, Paris (1920s)

1.5 oz Gin, 1.5 oz Orange juice, 0.5 oz Absinthe, 0.5 oz Grenadine

Audrey Saunders, Pegu Club, New York (2005)

2 oz Rye whiskey, 0.75 oz Sweet vermouth, 0.5 oz Cynar

Andrew Volk, Portland Hunt & Alpine, Portland, Maine (2016)

1.5 oz Gin, 0.75 oz Lime juice, 0.75 oz Green Chartreuse, 0.5 oz Rich simple syrup, 0.5 oz Egg white

Michael Butt, Soulshakers, London (2001)

2 oz Bourbon, 0.75 oz Maple syrup, 0.75 oz Lemon juice, 1 tsp Rich simple syrup, 2 dashes Angostura bitters

Michelle Martinez, Hawksmoor, New York (2023)

1.5 oz Irish whiskey, 1.5 oz Pineapple juice, 0.75 oz Sage syrup, 0.5 oz Yuzu juice, 0.5 oz Lemon juice, 1 pinch Salt

Brian Miller, The Polynesian, New York (2018)

1.5 oz Blanco tequila, 0.5 oz Mezcal, 0.5 oz Campari, 0.5 oz Orgeat, 0.5 oz Lime juice, 0.5 oz Grapefruit juice, 1 oz Pineapple juice, 4 dashes Absinthe

Arnaldo Hirai, Boca de Ouro, São Paulo (2014)

2 oz Cachaça, 0.5 oz Fernet-Branca, 0.75 oz Lime juice, 0.75 oz Simple syrup

Don the Beachcomber (1950s), decoded by Jeff "Beachbum" Berry

1.5 oz Gold Puerto Rican rum, 0.5 oz Demerara rum, 0.5 oz Lime juice, 0.5 oz Orange juice, 0.5 oz Don's gardenia mix, 1 dash Angostura bitters, 0.5 cup Crushed ice

Maks Pazuniak (2009)

3 oz Campari, Heavy pinch Salt (as saline)

Chris Jepson, Milk & Honey, London (2002)

1.75 oz Gin, 0.5 oz Fino sherry, 0.5 oz Lemon juice, 0.5 oz Rich simple syrup, 2 dashes Orange bitters

Jake Powell, Death & Co, Denver (2023)

1.5 oz Dark rum, 0.25 oz Navy strength gin, 0.25 oz Overproof Jamaican rum, 0.5 oz Averna, 0.25 oz Banana liqueur, 0.25 oz Cinnamon syrup, 0.5 oz Orgeat, 1 oz Lemon juice

Vintage

1.5 oz Amontillado sherry, 1 oz Genever, 0.5 oz Orange juice, 0.5 oz Lemon juice, 0.75 oz Orgeat, 2 dashes Angostura bitters

Chez Zou, New York (2023)

1.5 oz Vodka, 1 oz Pomegranate juice, 0.75 oz Pineapple juice, 0.75 oz Aquafaba, 0.5 oz Makrut piña syrup, 0.5 oz Lime juice, 4 dashes Habanero bitters

Classic, as made by Kirk Estopinal, Cane & Table, New Orleans

1.5 oz Rye whiskey, 1 oz Sweet vermouth, 0.5 oz Amer Picon, 0.25 oz Bénédictine, 0.5 oz Very cold water

Classic (printed in Harry Craddock's Savoy Cocktail Book, 1930)

1.5 oz Gin, 0.75 oz Green Chartreuse, 0.75 oz Lemon juice, 1 tsp Rich simple syrup, 2 tsp Water

Alicia Perry, San Diego (2024)

1 oz Bourbon, 1 oz Rye whiskey, 0.75 oz Lemon juice, 0.75 oz Cane sugar syrup, 1 Egg white

Dan Sabo, Pali Society, Los Angeles

1 oz Bourbon, 1 oz Mezcal, 0.5 oz Cynar, 0.5 oz Peach liqueur, 0.5 oz Lemon juice, 0.5 oz Orgeat

Harrison Ginsberg, Overstory, New York (2023)

0.75 oz Satsuma Japanese gin, 0.75 oz Beeswax-infused London dry gin, 0.5 oz Cocchi Americano, 0.5 oz Manzanilla sherry, 0.25 oz Verjus blanc, 0.25 oz Yellow Chartreuse

Walter Chell, Marco's, Calgary Inn (1969)

2 oz Vodka, 4 oz Tomato-clam juice, 0.5 oz Lemon juice, 7 drops Hot sauce, 3 dashes Worcestershire sauce, 2 pinches Celery salt, 2 grinds Black pepper

Harry K. Yee, Hawaiian Village Hotel, Waikiki

1.5 oz Gold rum, 1 oz Banana liqueur, 2 tsp Lime juice, 1 tsp Rich simple syrup, Quarter Ripe banana

L. A. Clarke (printed in the Café Royal Cocktail Book, London, 1937)

2 oz Bourbon, 2 tsp Allspice dram, 0.5 oz Lime juice, 1 tsp Rich simple syrup, 1 dash Angostura bitters

Don the Beachcomber, Hollywood (1937), from Jeff "Beachbum" Berry's Remixed

0.5 oz Lime juice, 0.5 oz Simple syrup, 1 oz Gold Puerto Rican rum, 0.5 oz Gold Jamaican rum, 0.5 oz Dark Jamaican rum, 6 drops Absinthe, 4 drops Almond extract, 0.25 cup Crushed ice