Classic Cocktails

343 drinks · Updated October 2026

Classic cocktails are the drinks bartenders have made for generations, most of them from the nineteenth and early twentieth centuries. Many follow a few simple templates. The Old Fashioned combines spirit, sugar, bitters and water from dilution. Sours like the Daiquiri and Whiskey Sour pair a spirit with citrus and sugar. The Martini and Manhattan stir a spirit with vermouth. The Negroni, equal parts gin, Campari and sweet vermouth, has become one of the most ordered classics of recent decades. Every drink on this page is credited to its origin where it is known.

• 20th Century

  C.A. Tuck, Café Royal Cocktail Book (1937)

  1.5 oz Gin 0.75 oz White crème de cacao 0.75 oz Cocchi Americano 0.75 oz Lemon juice

• Absinthe Drip

  Classic (France, 19th century)

  1.5 oz Absinthe 1 Sugar cube 2 oz Chilled water

• Absinthe Frappé

  Cayetano Ferrer, Old Absinthe House, New Orleans (1874)

  1.5 oz Absinthe 0.5 oz Simple syrup 2 oz Soda water 6 Mint leaves (optional)

• Addington

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

  1 oz Dry vermouth 1 oz Sweet vermouth 1 oz Soda water

• Adonis

  Waldorf-Astoria, New York (1884)

  1.5 oz Fino sherry 1.5 oz Sweet vermouth 2 dashes Orange bitters

• Affinity

  Classic (New York, 1907)

  1 oz Blended Scotch 1 oz Sweet vermouth 1 oz Dry vermouth 1 dash Angostura bitters

• Airmail

  Handbook for Hosts (1949)

  1 oz Aged rum 0.5 oz Lime juice 0.5 oz Honey syrup Top Champagne (about 3 oz)

• Aku Aku

  Trader Vic Bergeron, Trader Vic's Bartender's Guide (1972)

  10 Mint leaves 1 oz White rum 0.5 oz Peach liqueur 1.5 oz Pineapple juice 0.5 oz Rich simple syrup 0.75 oz Lime juice

• Alaska

  Jacques Straub, Straub's Manual of Mixed Drinks (1914)

  1.5 oz Old Tom gin 0.75 oz Yellow Chartreuse 1 tsp Water 1 dash Orange bitters

• Alexander

  Classic (early 1900s)

  1.5 oz Gin 0.75 oz White crème de cacao 0.75 oz Heavy cream 2 tsp Egg white (optional)

• Algonquin

  Algonquin Hotel, New York (1930s)

  1.5 oz Rye whiskey 0.5 oz Dry vermouth 0.25 oz Bianco vermouth 0.75 oz Pineapple juice 2 dashes Peychaud's bitters

• Americano

  Gaspare Campari, Caffè Campari, Milan (1860s)

  1.5 oz Campari 1.5 oz Sweet vermouth Top Soda water

• Angel Face

  Classic (printed in The Savoy Cocktail Book, 1930)

  1 oz Gin 1 oz Apricot liqueur 1 oz Calvados

• Aperol Spritz

  Classic (Veneto, Italy)

  3 oz Prosecco 2 oz Aperol Splash Soda water

• Apparent Cocktail

  Classic (Savoy Cocktail Book), adapted by Sarah Ip, Tongue-Cut Sparrow, Houston (2020)

  1.25 oz Gin 1 oz Cap Corse blanc 0.25 oz Cocchi Americano 4 dashes Absinthe

• Apple Blossom

  Victor Bergeron (printed in Trader Vic's Bartender's Guide, 1972)

  1.5 oz Apple brandy 1.5 oz Sweet vermouth 1 dash Orange bitters

• Applejack Rabbit

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

  2 oz Apple brandy 0.75 oz Orange juice 0.5 oz Lemon juice 0.5 oz Maple syrup

• Army & Navy

  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

• Atholl Brose

  Traditional Scottish (printed in Charles H. Baker Jr.'s The Gentleman's Companion, 1939)

  2 barspoons Honey 1.25 oz Blended Scotch 1 oz Oat milk 1 tsp Drambuie 1 tsp Amaretto 2 tsp Heavy cream

• Atty

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

  2 oz Gin 0.75 oz Dry vermouth 1 dash Crème de violette 1 dash Absinthe

• Autumn Sweater

  Brad Thomas Parsons (printed in Bitters: A Spirited History of a Classic Cure-All, 2011)

  1 oz Rye whiskey 0.5 oz Averna 0.5 oz Amaro Nonino 0.5 oz Maple syrup 1 dash Orange bitters

• Aviation

  Hugo Ensslin, Recipes for Mixed Drinks (1916)

  2 oz Gin 0.5 oz Maraschino liqueur 0.5 tsp Crème de violette 0.75 oz Lemon juice 0.25 oz Simple syrup

• B-52

  Peter Fich, Banff Springs Hotel, Alberta (1977)

  0.5 oz Coffee liqueur 0.5 oz Irish cream liqueur 0.5 oz Orange liqueur

• Baby Darling

  Gino de Martinis, Italy (1966), as made by Lee Zaremba, Lazy Bird, Chicago

  2 oz Aged rum 0.75 oz Sweet vermouth 0.25 oz Ferro-China 0.25 oz Rabarbaro

• Bahama Mama

  Oswald "Slade" Greenslade, Pink Elephant, Nassau (1963)

  0.5 oz Jamaican rum 0.25 oz Jamaican rum (overproof) 0.5 oz Coconut rum 0.25 oz Coffee liqueur 0.5 oz Lemon juice 3 oz Pineapple juice

• Bamboo

  Louis Eppinger, Grand Hotel, Yokohama (c. 1890)

  1.5 oz Bianco vermouth 1.5 oz Amontillado sherry 0.5 tsp Cane sugar syrup 1 dash Orange bitters 1 dash Angostura bitters

• Barbary Coast

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

  1 oz Blended Scotch 0.5 oz Gin 0.75 oz White crème de cacao 0.75 oz Heavy cream

• Barney Barnato

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

  1.5 oz Cognac 0.75 oz Blanc quinquina 0.75 oz Lillet Blanc 0.5 tsp Dry curaçao 1 dash Angostura bitters

• Batanga

  Don Javier Delgado Corona, La Capilla, Tequila, Mexico (1961)

  Pinch Sea salt 0.5 oz Lime juice 2 oz Blanco tequila 3.5 oz Cola

• Beachcomber's Gold

  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

• Bebbo

  Classic (printed in Hyman Gale and Gerald F. Marco's The How and When, 1937)

  1.75 oz Gin 0.5 oz Lemon juice 0.5 oz Orange juice 0.5 oz Honey syrup (3:1)

• Bee's Knees

  Classic (Prohibition era)

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

• Bellini

  Giuseppe Cipriani, Harry's Bar, Venice (1948)

  1.75 oz White peach purée 3.25 oz Prosecco

• Benny & Hot

  Traditional (11th Battalion, East Lancashire Regiment, after the First World War; served at the Burnley Miners' Club)

  1.25 oz Bénédictine 2.75 oz Boiling water

• Bernice

  C. S. Berner, US West Coast (1950)

  1.75 oz Vodka 0.25 oz Galliano 0.5 oz Lime juice 2 tsp Rich simple syrup 1 dash Absinthe

• Between the Sheets

  Classic (1920s)

  1 oz White rum 1 oz Cognac 1 oz Orange liqueur 0.75 oz Lemon juice

• Bicicletta

  Classic (Italy)

  2 oz Campari 3 oz Dry white wine Top Soda water

• Bijou

  Classic (Harry Johnson's Bartenders' Manual, 1900)

  1 oz Gin 1 oz Sweet vermouth 1 oz Green Chartreuse 1 dash Orange bitters

• Black Russian

  Gustave Tops, Hotel Metropole, Brussels (1949)

  1.75 oz Vodka 0.75 oz Coffee liqueur

• Black Velvet

  Brooks's Club, London (1861)

  3 oz Stout 3 oz Champagne

• Blackthorn

  Harry Johnson, Bartender's Manual (1900)

  1.5 oz Irish whiskey 1.5 oz Dry vermouth 2 dashes Absinthe 2 dashes Aromatic bitters

• Blinker

  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

• Blood and Sand

  Classic (The Savoy Cocktail Book, 1930)

  0.75 oz Blended Scotch 0.75 oz Cherry Heering 0.75 oz Sweet vermouth 0.75 oz Orange juice

• Bloody Bull

  Owen Brennan, Brennan's, New Orleans (1950s)

  1.75 oz Vodka 1.75 oz Beef bouillon, chilled 1.75 oz Tomato juice 1 tsp Rich simple syrup 0.5 tsp Lemon juice 3 dashes Worcestershire sauce 1 pinch Celery salt 1 pinch White pepper

• Bloody Caesar

  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

• Bloody Maria

  Classic variation

  2 oz Blanco tequila 4 oz Tomato juice 0.5 oz Lime juice 2 dashes Worcestershire sauce 2 dashes Hot sauce 0.25 tsp Prepared horseradish Pinch Celery salt Pinch Black pepper

• Bloody Mary

  Fernand Petiot, Harry's New York Bar, Paris (1920s); origin disputed

  2 oz Vodka 4 oz Tomato juice 0.5 oz Lemon juice 2 dashes Worcestershire sauce 2 dashes Hot sauce 0.25 tsp Prepared horseradish Pinch Celery salt Pinch Black pepper

• Blue Hawaii

  Harry K. Yee, Hawaiian Village Hotel, Waikiki (1957)

  0.75 oz White rum 0.75 oz Vodka 0.5 oz Blue curaçao 3 oz Pineapple juice 2 tsp Lime juice 2 tsp Lemon juice 2 tsp Rich simple syrup

• Blue Lady

  Victor (printed in William J. Tarling's Café Royal Cocktail Book, 1937)

  1.5 oz Blue curaçao 1 oz Gin 0.75 oz Lemon juice 2 tsp Egg white

• Bobby Burns

  Classic (printed in The Savoy Cocktail Book, 1930)

  2 oz Single malt Scotch 0.75 oz Sweet vermouth 0.25 oz Drambuie 1 dash Angostura bitters

• Boulevardier

  Erskine Gwynne, Paris (1927), printed by Harry MacElhone

  1.25 oz Bourbon 1 oz Campari 1 oz Sweet vermouth

• Bradford

  Harry Johnson, Bartender's Manual (1900)

  2.5 oz Gin 0.25 oz Dry vermouth 1 dash Orange bitters

• Brainstorm

  Classic (Hugo Ensslin, Recipes for Mixed Drinks, 1917)

  2 oz Irish whiskey 0.5 oz Dry vermouth 0.5 oz Bénédictine 1 dash Orange bitters

• Bramble

  Dick Bradsell, Fred's Club, London (1984)

  2 oz Gin 1 oz Lemon juice 0.5 oz Simple syrup 0.5 oz Crème de mûre

• Brandy Alexander

  Classic (early 1900s)

  1 oz Cognac 1 oz Dark crème de cacao 1 oz Heavy cream

• Brandy Crusta

  Joseph Santini, New Orleans (1850s)

  1.75 oz Brandy 0.25 oz Maraschino liqueur 1 bsp Orange curaçao 0.5 oz Lemon juice 1 bsp Simple syrup 2 dashes Angostura bitters

• Brandy Daisy

  Classic (printed in Jerry Thomas's Bar-Tender's Guide, 1887, and Harry Johnson's Bartenders' Manual, 1888)

  1.5 oz Cognac 0.75 oz Yellow Chartreuse 0.5 oz Lemon juice 2 tsp Rich simple syrup 2 tsp Soda water

• Brandy Milk Punch

  Classic (New Orleans)

  1.5 oz Cognac 1.75 oz Whole milk 2 tsp Vanilla syrup

• Brandy Smash

  Classic (printed in Jerry Thomas's Bar-Tender's Guide, 1862)

  7 Mint leaves 2 oz Cognac 0.25 oz Rich simple syrup

• Bronx

  Classic (New York, early 1900s)

  1.5 oz Gin 0.75 oz Sweet vermouth 0.5 oz Dry vermouth 0.75 oz Orange juice 1 dash Orange bitters

• Brooklyn

  Classic (Jack's Manual, 1908)

  2 oz Rye whiskey 1 oz Dry vermouth 0.25 oz Maraschino liqueur 0.25 oz Amer Picon

• Brown Derby

  Vendome Club, Los Angeles (1930s)

  2 oz Bourbon 1 oz Grapefruit juice 1 tsp Lemon juice 0.5 oz Honey syrup (2:1)

• Buck's Fizz

  Malachi "Pat" McGarry, Buck's Club, London (1921)

  3.25 oz Champagne 1.75 oz Orange juice

• Caballito Mojito

  Classic (printed in El Arte del Cantinero, Havana, 1948)

  8 Mint leaves 1.5 oz Gold rum 0.75 oz Bianco vermouth 0.5 oz Lime juice 1 tsp Rich simple syrup 2 dashes Angostura bitters 0.5 oz Soda water

• Caipirinha

  Classic (Brazil)

  6 Lime wedges 0.75 oz Simple syrup 1 White sugar cube 2 oz Cachaça

• Cameron's Kick

  Harry MacElhone, ABC of Mixing Cocktails (1922)

  1 oz Blended Scotch 1 oz Irish whiskey 2 tsp Orgeat 0.5 oz Lemon juice 0.5 oz Egg white (optional)

• Canchanchara

  Classic (Trinidad, Cuba)

  2 oz Aguardiente 0.5 oz Lime juice 0.5 oz Raw honey 1.75 oz Water

• Cantaritos

  Classic (Jalisco, Mexico)

  2 oz Reposado tequila 1.5 oz Orange juice 0.75 oz Grapefruit juice 0.5 oz Lime juice Pinch Sea salt 2 oz Grapefruit soda

• Cardinale

  Classic (Rome, 1950s)

  1.25 oz Gin 0.75 oz Dry vermouth 0.25 oz Campari

• Casino

  Classic (early 1900s)

  1.25 oz Old Tom gin 0.25 oz Maraschino liqueur 0.25 oz Lemon juice 2 dashes Orange bitters

• Champagne Cocktail

  Classic (printed in Jerry Thomas's bar guide, 1862)

  1 Sugar cube 2 dashes Angostura bitters 0.25 oz Cognac 3 oz Champagne Few drops Orange liqueur (optional)

• Champs-Élysées

  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

• Charleston Cocktail

  Classic (1920s)

  0.5 oz Gin 0.5 oz Kirsch 0.5 oz Dry vermouth 0.5 oz Sweet vermouth 0.5 oz Orange curaçao 0.5 oz Maraschino liqueur

• Charlie Chaplin

  Waldorf-Astoria, New York (before 1920)

  1 oz Apricot liqueur 1 oz Sloe gin 1 oz Lime juice 0.25 oz Water

• Chauncey

  Big Brass Rail, Old Waldorf-Astoria, New York (printed in Albert Stevens Crockett's Old Waldorf Bar Days, 1931)

  0.75 oz Old Tom gin 0.75 oz Rye whiskey 0.75 oz Sweet vermouth 0.75 oz Cognac 1 dash Orange bitters

• Chrysanthemum

  Classic (printed in Hugo Ensslin's Recipes for Mixed Drinks, 1916)

  1.75 oz Dry vermouth 0.5 oz Bénédictine 4 dashes Absinthe

• Classic Dirty Martini

  Classic

  2.5 oz Gin (or vodka) 0.5 oz Dry vermouth 0.5 oz Olive brine

• Cobra's Fang

  Don the Beachcomber, Hollywood (1930s)

  1.5 oz Jamaican rum 0.75 oz 151-proof demerara rum 1 tsp Peach liqueur 2 dashes Absinthe 0.75 oz Lime juice 0.5 oz Orange juice 0.5 oz Passion fruit syrup 0.5 oz Cinnamon syrup 1 tsp Ginger syrup 1 dash Angostura bitters

• Cock 'n' Bull

  Cock 'n Bull pub, Sunset Strip, Hollywood (printed in Ted Saucier's Bottoms Up, 1951)

  1 swath Orange peel 0.75 oz Bourbon 0.75 oz Bénédictine 0.5 oz Cognac 0.25 oz Orange liqueur 1 dash Orange bitters

• Coffee Cocktail

  Classic (printed in Jerry Thomas's Bar-Tender's Guide, 1887)

  2 oz Tawny port 1 oz Cognac 0.5 oz Rich simple syrup 1 Whole egg

• Corn 'n' Oil

  Classic (Barbados)

  2 oz Aged rum 0.5 oz Falernum 3 dashes Angostura bitters 2 tsp Black rum (float, optional)

• Coronado Luau Special

  Luau Room, Hotel del Coronado (1950s), as made by Martin Cate, False Idol, San Diego

  1 oz Jamaican rum (aged pot still) 1 oz White rum (aged column still) 0.5 oz Armagnac 3 oz Orange juice 2 oz Lemon juice 0.5 oz Orange liqueur 0.25 oz Orgeat 1 oz Simple syrup 4 oz Crushed ice

• Coronation

  Joseph Rose, Murray Bros.' Café, Newark, New Jersey (c. 1902)

  1.5 oz Fino sherry 1.5 oz Dry vermouth 1 tsp Maraschino liqueur 2 dashes Orange bitters

• Corpse Reviver No. 0824

  Matteo Rebuffo

  1.75 oz Strega 0.75 oz Cocchi Americano 1 oz Lemon juice 3 dashes Angostura bitters 0.5 oz Egg white

• Corpse Reviver No. 1

  Classic (printed in Harry Craddock's Savoy Cocktail Book, 1930; often credited to Frank Meier, Ritz Paris)

  1.5 oz Cognac 0.75 oz Calvados 0.75 oz Sweet vermouth 1 dash Orange bitters

• Corpse Reviver No. 2

  Harry Craddock, The Savoy Cocktail Book (1930)

  0.75 oz Gin 0.75 oz Lillet Blanc 0.75 oz Orange liqueur 0.75 oz Lemon juice Rinse Absinthe

• Cosmopolitan

  Toby Cecchini, The Odeon, New York (1988); popularized by Dale DeGroff. Origin disputed.

  1.5 oz Citrus vodka 0.75 oz Orange liqueur 0.75 oz Cranberry juice 0.5 oz Lime juice

• Cotillion

  Classic (Stork Club Bar Book), as made by Scott Kennedy, Café Cancale, Chicago

  1 oz Bourbon 0.75 oz Aged rum 0.5 oz Dry curaçao 0.75 oz Lemon juice 0.5 oz Orange juice

• Creole Cocktail

  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

• Creole-Rum Sazerac

  Drew Pompa, Takoi, Detroit (2021); after a 1977 recipe card collection

  0.75 oz Demerara rum 0.75 oz Jamaican rum 0.5 oz Lemon juice 0.5 oz Simple syrup 0.5 tsp Louisiana hot sauce 0.25 tsp Peychaud's bitters 0.125 tsp Absinthe

• Cuba Libre

  Classic (Havana, c. 1900)

  1.75 oz White rum 4 oz Cola 0.25 oz Lime juice

• Daiquiri

  Classic

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

• Daiquiri No. 2

  Constantino Ribalaigua Vert, El Floridita, Havana (c. 1915)

  2 oz White rum 1 tsp Dry curaçao 1 tsp Orange juice 0.5 oz Lime juice 2 tsp Rich simple syrup

• Daisy de Santiago

  Classic (printed in Charles H. Baker Jr.'s The Gentleman's Companion, 1939)

  2 oz Gold rum 0.75 oz Lime juice 0.25 oz Yellow Chartreuse 0.25 oz Rich simple syrup 1 tsp Yellow Chartreuse (float)

• Dark and Stormy

  Classic (Bermuda)

  2 oz Black rum 0.75 oz Lime juice 1 oz Ginger syrup Top Soda water

• Dawa

  Carnivore Restaurant, Nairobi (1980s)

  Half Lime, cut into wedges 2 oz Vodka 1 bsp Honey 2 tsp Demerara syrup

• De La Louisiane

  Restaurant de la Louisiane, New Orleans (1930s)

  2 oz Rye whiskey 0.75 oz Sweet vermouth 0.75 oz Bénédictine 3 dashes Peychaud's bitters 3 dashes Absinthe

• Death in the Afternoon

  Ernest Hemingway, So Red the Nose (1935)

  1.5 oz Absinthe Top Champagne (about 4.5 oz)

• Demerara Dry Float

  Don the Beachcomber (c. 1937), from Tim "Swanky" Glazner's Searching for Don the Beachcomber

  0.5 oz Lime juice 0.5 oz Simple syrup 1 oz Demerara rum 1 oz Gold rum 1 dash Angostura bitters 1 dash Orange bitters 0.5 oz Demerara rum (to float)

• Devil's

  Classic (printed in Hugo R. Ensslin's Recipes for Mixed Drinks, 1917)

  2 oz Tawny port 1.5 oz Dry vermouth 0.25 oz Lemon juice

• Devil's Cocktail

  Robert Vermeire (printed in Cocktails: How to Mix Them, 1922)

  2 oz Cognac 1 oz White crème de menthe

• Diamondback

  Classic (1950s)

  2 oz Rye whiskey 0.5 oz Apple brandy (bonded) 0.5 oz Yellow Chartreuse

• Diki-Diki

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

  1.75 oz Calvados 0.75 oz Swedish punsch 0.75 oz Pink grapefruit juice

• Doctor

  Frank Meier (printed in The Artistry of Mixing Drinks, 1936)

  1.5 oz White rum 1.25 oz Swedish punsch 1 tsp Lemon juice 1 tsp Orange juice

• Doctor Funk

  Don the Beachcomber, Palm Springs (early 1950s)

  2.25 oz Black rum 1 tsp Absinthe 2 tsp Grenadine 0.25 oz Rich simple syrup 0.5 oz Lemon juice 0.25 oz Lime juice

• Don's Special Daiquiri

  Don the Beachcomber, Hollywood (1930s)

  1 oz Jamaican rum (gold) 0.5 oz White rum 0.5 oz Passion fruit syrup 0.5 oz Lime juice 0.5 oz Honey syrup (1:1)

• East India

  Harry Johnson, New and Improved Bartender's Manual (1888)

  2 oz Cognac 0.25 oz Orange curaçao 1 tsp Pineapple syrup 0.5 tsp Maraschino liqueur 1 tsp Water 8 drops Aromatic bitters

• Eastern Sour

  Trader Vic's, Oakland (1950s)

  2 oz Rye or bourbon 2.5 oz Orange juice 0.75 oz Lemon juice 0.25 oz Orgeat 0.25 oz Simple syrup

• Eggnog

  Classic (American colonial era)

  0.75 oz Cognac 0.75 oz Aged rum 2 tsp Rich simple syrup 0.75 oz Whole milk 1 Whole egg

• El Capitán

  Classic (Peru); this version by Nico Vera, Pisco Trail, San Francisco (2018)

  1 oz Pisco 0.5 oz Sweet vermouth 0.5 oz Dry vermouth 1 dash Angostura bitters

• El Diablo

  Trader Vic Bergeron (1946)

  1.5 oz Reposado tequila 0.5 oz Crème de cassis 0.75 oz Lime juice 2 oz Ginger beer

• El Morocco

  Classic (Charles H. Baker), as made by Gabriel Lowe, The Cognac Room, San Francisco

  1.5 oz Brandy 0.5 oz Ruby port 0.75 oz Lime juice 0.5 oz Pineapple gum syrup 0.25 oz Grenadine 2 dashes Angostura bitters

• El Presidente

  Constantino Ribalaigua Vert, Havana (1910s)

  1.75 oz Gold rum 0.5 oz Dry vermouth 0.5 oz Bianco vermouth 2 tsp Orange curaçao 0.5 tsp Grenadine Pinch Salt

• Espresso Martini

  Dick Bradsell, London (1980s)

  2 oz Vodka 1 oz Fresh espresso 0.5 oz Coffee liqueur 0.25 oz Simple syrup

• Fair & Warmer No. 2

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

  1.5 oz White rum 0.75 oz Sweet vermouth 1 tsp Dry curaçao 0.25 oz Water

• Fairbanks No. 1

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

  1 oz Gin 1 oz Apricot liqueur 1 oz Dry vermouth 2 tsp Lemon juice 1 tsp Grenadine 2 tsp Water

• Fallen Angel

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

  1.75 oz Gin 0.75 oz Lemon juice 0.5 tsp White crème de menthe 0.5 oz Rich simple syrup 1 dash Angostura bitters

• Fallen Leaves

  Charles Schumann, Munich (1982, printed in his American Bar)

  0.75 oz Calvados 0.75 oz Sweet vermouth 0.25 oz Dry vermouth 1 tsp Cognac

• Fancy-Free

  Vintage

  2 oz Rye whiskey 0.5 oz Maraschino liqueur 1 dash Angostura bitters 1 dash Orange bitters

• Fernandito

  Classic (Argentina)

  1.75 oz Fernet-Branca Top Cola

• Flamenco

  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

• Flip

  Classic (colonial-era tavern drink, 1600s)

  2 oz Brandy (or whiskey, gin or rum) 0.5 oz Rich simple syrup 1 Whole egg

• Floradora

  Classic (named for the 1899 musical; printed in Jacques Straub's Manual of Mixed Drinks, 1913)

  1.75 oz Gin 0.75 oz Lime juice 0.75 oz Raspberry liqueur 2 oz Ginger ale

• Fluffy Duck

  Cauldron Bubbles, Darlinghurst, Sydney (1971)

  1 oz Gin 1 oz Advocaat 0.75 oz Orange liqueur 0.75 oz Orange juice 1 oz Soda water

• Fog Cutter

  Trader Vic Bergeron (1940s)

  1.5 oz White rum 0.5 oz Gin 0.5 oz Cognac 2 tsp Pisco 1.5 oz Orange juice 0.5 oz Orgeat 0.5 oz Lemon juice 0.5 oz Oloroso sherry (float)

• Ford Cocktail

  George J. Kappeler, Modern American Drinks (1895)

  1.5 oz Old Tom gin 1.5 oz Dry vermouth 2 tsp Bénédictine 2 dashes Orange bitters Pinch Salt

• French 75

  Classic (Paris, WWI era)

  1.5 oz Gin 0.75 oz Lemon juice 0.5 oz Cane sugar syrup Top Champagne

• French 95

  Classic (bourbon take on the French 75)

  2 oz Bourbon 0.75 oz Lemon juice 0.5 oz Cane sugar syrup Top Champagne

• French Connection

  Classic (1970s)

  1.25 oz Cognac 1.25 oz Amaretto

• Froupe

  Carlo Beltramo (printed in Carlo's Cocktail et Boissons Américaines, 1924; later in the Savoy Cocktail Book, 1930)

  1.5 oz Cognac 1.5 oz Sweet vermouth 1 tsp Bénédictine

• Garibaldi

  Classic (Italy)

  1.5 oz Campari 4 oz Orange juice

• Gibson

  Bohemian Club, San Francisco (1898)

  2 oz Gin 0.5 oz Dry vermouth

• Gimlet

  Classic (British Royal Navy, 19th century)

  2 oz Gin 0.75 oz Lime juice 0.75 oz Simple syrup

• Gin & It

  Classic (New York, 1880s)

  1.75 oz Gin 0.75 oz Sweet vermouth 1 dash Orange bitters

• Gin & Tonic

  Classic (India, 19th century)

  1.75 oz Gin 4 oz Tonic water

• Gin Cocktail

  Jerry Thomas, Bartender's Guide (1862)

  2 oz Genever 2 tsp Orange curaçao 1 tsp Rich simple syrup 2 dashes Aromatic bitters

• Gin Fizz

  Classic (printed in Jerry Thomas's bar guide, 1876)

  2 oz Gin 0.75 oz Lemon juice 0.75 oz Simple syrup 1 Egg white Top Soda water

• Gin Rickey

  Classic (Washington, D.C., 1880s)

  2 oz Gin 1 oz Lime juice 0.5 oz Simple syrup Top Soda water

• Gin Sour

  Classic (printed in Jerry Thomas's Bartender's Guide, 1862)

  2 oz Old Tom gin 1 oz Lemon juice 0.5 oz Rich simple syrup 0.5 oz Egg white (optional) 3 dashes Angostura bitters

• Godfather

  Classic (1970s)

  2 oz Blended Scotch 0.75 oz Amaretto

• Golden Cadillac

  Frank Klein, Poor Red's, El Dorado, California (1952)

  1 oz White crème de cacao 0.5 oz Galliano 1.5 oz Orange juice 1 oz Heavy cream 2 dashes Orange bitters

• Grasshopper

  Tujague's, New Orleans (1918)

  8 Mint leaves 1 oz White crème de menthe 1 oz White crème de cacao 1 oz Heavy cream

• Green Swizzle

  Classic (Caribbean, 1890s–1930s)

  1.5 oz White rum 2 tsp Jamaican rum (overproof white) 1 tsp Absinthe 0.75 oz Falernum 1 tsp White crème de menthe 0.5 oz Lime juice 3 dashes Angostura bitters (on top)

• Greyhound

  Greyhound Post House restaurants (printed in Harper's Magazine, 1945)

  1.5 oz Gin 4 oz Grapefruit juice

• Grog

  Classic (British Royal Navy, 1740s)

  2 oz Navy rum 0.5 oz Lime juice 0.5 oz Rich simple syrup 1.5 oz Water 2 dashes Angostura bitters

• Gun Club Punch No. 1

  Victor Bergeron (printed in Trader Vic's Bartender's Guide, 1972)

  0.75 oz White rum 0.75 oz Jamaican rum 2 tsp Dry curaçao 1 tsp Grenadine 1 tsp Rich simple syrup 1.5 oz Pineapple juice 0.75 oz Lime juice

• Gypsy Queen

  Classic (New York, 1938)

  1.5 oz Vodka 0.5 oz Bénédictine 1 dash Angostura bitters

• Hanky-Panky

  Ada Coleman, American Bar, Savoy Hotel, London (early 1900s)

  2 oz Gin 1 oz Sweet vermouth 0.25 oz Fernet-Branca

• Harvard

  George J. Kappeler, Modern American Drinks (1895)

  1.5 oz Cognac 1.5 oz Sweet vermouth 0.5 tsp Simple syrup 3 dashes Angostura bitters 0.5 oz Soda water

• Harvey Wallbanger

  Donato "Duke" Antone, California (1960s)

  1.5 oz Vodka 2.25 oz Orange juice 1 tsp Rich simple syrup 2 dashes Orange bitters 0.5 oz Galliano (float)

• Hemingway Daiquiri

  Constantino Ribalaigua Vert, El Floridita, Havana (1930s)

  2 oz White rum 1.25 oz Grapefruit juice 0.5 oz Maraschino liqueur 0.5 oz Lime juice

• Hoffman House

  Hoffman House, New York (1880s; printed in Harry Craddock's Savoy Cocktail Book, 1930)

  2.5 oz Gin 0.5 oz Dry vermouth 2 dashes Orange bitters

• Honeymoon

  Classic (printed in Hugo R. Ensslin's Recipes for Mixed Drinks, 1916; popularized at the Brown Derby, Los Angeles)

  1 oz Calvados 1 oz Bénédictine 0.5 oz Lemon juice 1 tsp Dry curaçao

• Honeysuckle

  Vintage

  2 oz White rum 0.75 oz Lime juice 0.75 oz Honey syrup (2:1)

• Honi Honi

  Trader Vic Bergeron, Trader Vic's Bartender's Guide (1972)

  1.75 oz Bourbon 2 tsp Orange liqueur 0.5 oz Lime juice 2 tsp Orgeat 1 tsp Rich simple syrup

• Honolulu Cocktail No. 1

  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

• Horse's Neck

  Classic (1890s)

  1.25 oz Cognac 4 oz Ginger ale Dash Angostura bitters (optional)

• Hot Buttered Rum

  Classic (colonial America)

  2 bsp Honey 1 knob Unsalted butter 2 oz Aged rum 2 pinches Grated nutmeg Top Boiling water

• Hot Toddy

  Classic (England, 1700s)

  1.5 oz Blended Scotch 0.25 oz Lemon juice 0.25 oz Honey syrup (3:1) 1 tsp Rich simple syrup 3 Cloves 2 oz Boiling water

• Hotel Nacional

  Hotel Nacional, Havana (c. 1930)

  1.75 oz Gold rum 0.5 oz Apricot liqueur 0.75 oz Pineapple juice 0.5 oz Lime juice 0.25 oz Rich simple syrup 1 tsp Rhum agricole blanc (optional)

• Hunter

  Jack A. Grohusko (1908)

  1.75 oz Bourbon 0.75 oz Cherry liqueur 0.5 tsp Maraschino liqueur 2 dashes Orange bitters

• Hurricane

  Pat O'Brien's, New Orleans (1940s)

  1.5 oz Gold rum 0.75 oz Navy rum 0.75 oz Pineapple juice 0.5 oz Orange juice 0.5 oz Lime juice 2 tsp Lime cordial 0.25 oz Rich simple syrup 1 tsp Passion fruit syrup

• Improved Whiskey Cocktail

  Jerry Thomas, Bar-Tender's Guide (1876)

  2 oz Rye whiskey 1 tsp Maraschino liqueur 1 tsp Rich simple syrup 2 dashes Angostura bitters Rinse Absinthe

• Income Tax

  Harry Craddock, The Savoy Cocktail Book (1930)

  1.5 oz Gin 0.75 oz Dry vermouth 0.75 oz Sweet vermouth 0.75 oz Orange juice 1 dash Angostura bitters Pinch Salt

• Irish Coffee

  Joe Sheridan, Foynes, Ireland (1940s)

  4 oz Hot coffee 1.75 oz Irish whiskey 1 tsp Sugar 1.75 oz Heavy cream (chilled, lightly whipped)

• Jack Dempsey

  Classic (printed in Stanley M. Jones' Complete Barguide, 1977)

  1.5 oz White rum 0.5 oz Gin 0.5 oz Lemon juice 2 tsp Rich simple syrup 2 tsp Water

• Jack Rose

  Classic (early 1900s)

  2 oz Apple brandy 0.75 oz Lemon juice 0.5 oz Grenadine

• Japanese Cocktail

  Jerry Thomas, New York (c. 1860)

  2 Lemon peels 2 oz Cognac 2 tsp Orgeat 2 tsp Water 3 dashes Aromatic bitters

• Jean Gabin

  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

• Jet Pilot

  Steve Crane, The Luau, Hollywood (c. 1958)

  1 oz Jamaican rum (overproof) 0.75 oz 151-proof demerara rum 0.75 oz Gold rum 0.5 oz Falernum 0.25 oz Cinnamon syrup 0.5 oz Grapefruit juice 0.5 oz Lime juice 2 dashes Absinthe 1 dash Angostura bitters

• Jockey Club

  Classic (Savoy Cocktail Book), as made by Tobin Shea, Redbird, Los Angeles

  2 oz Gin 0.75 oz Lemon juice 0.75 oz Crème de noyaux 0.5 oz Simple syrup 2 dashes Orange bitters 2 dashes Angostura bitters

• John Collins

  Classic (London, 19th century)

  1.5 oz Gin 1 oz Lemon juice 0.5 oz Simple syrup 2 oz Soda water

• Jungle Bird

  Aviary Bar, Kuala Lumpur Hilton (1978)

  1.5 oz Blackstrap rum 0.75 oz Campari 1.5 oz Pineapple juice 0.5 oz Lime juice 0.5 oz Demerara syrup

• Kamaniwanalaya

  Classic (printed in The Bartender's Cherry, 1987)

  1.5 oz White rum 1 oz Amaretto 0.5 oz Navy rum 0.25 oz Jamaican rum (overproof white) 3 oz Pineapple juice 0.25 oz Lime juice 1 oz Prosecco

• Kava

  Victor Bergeron (c. 1942; printed in Jeff Berry's Intoxica)

  1.5 oz White rum 0.5 oz Gold rum 1 oz Pineapple juice 1 oz Lemon juice 0.25 oz Rich simple syrup 0.25 oz Grenadine

• Kir

  Félix Kir, Dijon (1940s)

  0.25 oz Crème de cassis 3 oz Dry white wine

• Kir Royale

  Classic (Burgundy, France)

  0.25 oz Crème de cassis 3 oz Champagne

• Knickerbocker

  Classic (printed in Jerry Thomas's Bartender's Guide, 1862)

  2.5 oz Gold rum 1 tsp Orange curaçao 0.5 oz Raspberry syrup 0.5 oz Lime juice

• Kona Cocktail

  Don the Beachcomber (c. 1937), adapted by Jeff "Beachbum" Berry

  1 oz Gold Jamaican rum 0.5 oz Lime juice 0.25 oz Passion fruit syrup 0.25 oz Honey syrup (1:1) 2 tbsp Fresh pineapple, diced 0.5 cup Crushed ice

• La Louisiane

  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

• La Rosita

  Classic (popularized by Gary Regan)

  1.5 oz Reposado tequila 0.5 oz Sweet vermouth 0.5 oz Dry vermouth 0.5 oz Campari 1 dash Angostura bitters

• Last Word

  Detroit Athletic Club (c. 1920s); revived by Murray Stenson, Zig Zag Café, Seattle

  0.75 oz Gin 0.75 oz Green Chartreuse 0.75 oz Maraschino liqueur 0.75 oz Lime juice

• Lemon Drop

  Norman Jay Hobday, Henry Africa's, San Francisco (1970s)

  1 oz Vodka 0.75 oz Orange liqueur 0.5 oz Lemon juice

• Liberal

  Classic (printed in George J. Kappeler's Modern American Drinks, 1895)

  1.5 oz Rye whiskey 1 oz Sweet vermouth 0.5 tsp Amer Picon 1 dash Orange bitters

• Lion's Tail

  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

• London Sour

  Victor Bergeron, for the opening of Trader Vic's at the London Hilton (1963)

  2 oz Blended Scotch 2.5 oz Orange juice 0.5 oz Lemon juice 1 tsp Orgeat 1 tsp Rich simple syrup

• Long Island Iced Tea

  Classic (1970s)

  0.5 oz Vodka 0.5 oz Blanco tequila 0.5 oz White rum 0.5 oz Gin 0.5 oz Orange liqueur 0.75 oz Lemon juice 1 oz Simple syrup Top Cola

• Lucien Gaudin

  Classic (1920s)

  1.5 oz Gin 0.5 oz Dry vermouth 0.5 oz Campari 0.5 oz Orange liqueur

• Mai Tai

  Trader Vic Bergeron, Oakland (1944)

  1 Lime wedge 1 oz Aged Demerara rum 1 oz Jamaican rum 0.25 oz Rhum agricole blanc 0.5 oz Orange curaçao 1 oz Lime juice 0.75 oz Orgeat 1 dash Angostura bitters

• Mamie Taylor

  Classic (Rochester, New York, 1899)

  1.5 oz Blended Scotch 3 oz Ginger ale

• Manhattan

  Classic (New York, 1880s)

  2.5 oz Rye whiskey 0.75 oz Sweet vermouth 2 dashes Angostura bitters

• Maple Leaf

  Classic (printed in Frank Meier's The Artistry of Mixing Drinks, 1936)

  2 oz Bourbon 0.5 oz Lemon juice 0.5 oz Maple syrup

• Margarita

  Classic (Mexico, 1930s–40s)

  2 oz Blanco tequila 0.75 oz Orange liqueur 1 oz Lime juice 0.25 oz Agave syrup

• Martinez

  Classic (printed in O.H. Byron's Modern Bartenders' Guide, 1884)

  2 oz Old Tom gin 1 oz Sweet vermouth 0.5 tsp Maraschino liqueur 0.5 tsp Kirsch 1 dash Orange bitters

• Martini

  Classic

  2.5 oz Gin 0.75 oz Dry vermouth 1 dash Orange bitters

• Martinique Fizz

  Hotel Martinique, New York (1930s)

  0.5 oz Lemon juice 2 barspoons Powdered sugar 1 oz Gold rum 0.75 oz Rye whiskey 0.5 oz Rhum agricole vieux 1.5 oz Soda water

• Martinique Swizzle

  Trader Vic (Bartender's Guide, 1947)

  2 oz Dark rum 0.5 oz Lemon juice 0.5 oz Simple syrup 2 dashes Angostura bitters 1 dash Absinthe

• Mary Pickford

  Classic (Havana, 1920s)

  1.5 oz White rum 1.5 oz Pineapple juice 0.25 oz Maraschino liqueur 1 tsp Grenadine

• Mayfair

  Robert Vermeire, Embassy Club, London (1921)

  1 Clove 1.75 oz Gin 0.75 oz Apricot liqueur 0.75 oz Orange juice 1 tsp Rich simple syrup

• McKinley's Delight

  Old Waldorf-Astoria bar, New York (1896; printed in Albert Stevens Crockett's Old Waldorf Bar Days, 1931)

  1.75 oz Rye whiskey 0.75 oz Sweet vermouth 1 tsp Cherry liqueur 1 dash Absinthe

• Metropole

  George J. Kappeler, Hotel Metropole, New York (1895)

  1.25 oz Cognac 1 oz Dry vermouth 0.5 tsp Simple syrup 2 dashes Peychaud's bitters 1 dash Orange bitters

• Mexican Firing Squad

  La Cucaracha Bar, Mexico City (1930s)

  1.5 oz Blanco tequila 0.75 oz Lime juice 0.5 oz Cane sugar syrup 0.25 oz Grenadine (1:1) 2 dashes Habanero bitters

• Mezcal Negroni

  Classic variation

  1 oz Mezcal 1 oz Campari 1 oz Sweet vermouth

• Michelada

  Classic (Mexico, 1940s)

  0.5 oz Lime juice 2 dashes Hot sauce 1 tsp Worcestershire sauce 5 oz Dark lager

• Milano Torino

  Gaspare Campari, Caffè Campari, Milan (1860s)

  1.5 oz Campari 1.5 oz Sweet vermouth

• Mimosa

  Classic (1920s)

  2.5 oz Orange juice 2.5 oz Prosecco

• Minnie the Moocher

  Classic (printed in Charlie Conolly's World Famous Cotton Club Book of Mixed Drinks, 1939)

  1.25 oz Gin 1 oz Dry vermouth 0.75 oz Bénédictine 1 dash Absinthe 1 dash Angostura bitters

• Mint Julep

  Classic (American South)

  2 oz Bourbon 0.25 oz Simple syrup

• Missionary's Downfall

  Don the Beachcomber, Hollywood (1930s)

  10 Mint leaves 3 Pineapple chunks 1 oz White rum 0.5 oz Peach liqueur 0.5 oz Lime juice 1 oz Honey syrup (1:1)

• Mizuwari

  Classic (Japan)

  2 oz Blended Scotch Top Chilled water

• Mojito

  Classic (Havana)

  6 Mint leaves 0.75 oz Simple syrup 2 oz White rum 1 oz Lime juice 2 drops Angostura bitters

• Monkey Gland

  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

• Monte Carlo

  David Embury, The Fine Art of Mixing Drinks (1948)

  2 oz Rye whiskey 0.5 oz Bénédictine 1 dash Angostura bitters

• Montego Bay

  Don the Beachcomber (1940s), from Jeff "Beachbum" Berry's Intoxica

  0.5 oz Lime juice 0.5 oz White grapefruit juice 0.5 oz Honey syrup (1:1) 1 dash Angostura bitters 6 drops Absinthe 0.25 tsp Allspice dram 1.5 oz Dark Jamaican rum 3 oz Crushed ice

• Morning Glory Fizz

  Classic (printed in O.H. Byron's Modern Bartenders' Guide, 1884)

  2 oz Single malt Scotch 0.5 tsp Absinthe 0.75 oz Lemon juice 2 tsp Lime juice 0.5 oz Rich simple syrup 0.75 oz Egg white Top Soda water

• Moscow Mule

  John G. Martin and Jack Morgan, Cock 'n' Bull, Los Angeles (1941)

  2 oz Vodka 0.5 oz Lime juice 4 oz Ginger beer

• Mr. Bali Hai

  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

• Mudslide

  Wreck Bar & Grill, Rum Point Club, Grand Cayman (1970s)

  1.5 oz Irish cream liqueur 1.5 oz Vodka 1.5 oz Coffee liqueur 3 scoops Vanilla ice cream

• Nautilus

  Victor Bergeron (printed in Trader Vic's Bartender's Guide, 1972)

  2 oz Reposado tequila 2 oz Cranberry juice 1 oz Lime juice 0.5 oz Rich simple syrup

• Navy Grog

  Don the Beachcomber, Hollywood (c. 1940)

  1 oz White rum 1 oz Aged rum 1 oz Navy rum 0.25 oz Allspice dram 0.25 oz Demerara syrup 0.25 oz Honey syrup (3:1) 0.75 oz Grapefruit juice 0.75 oz Lime juice

• Negroni

  Classic (Florence, c. 1919)

  1 oz Gin 1 oz Campari 1 oz Sweet vermouth

• Negroni Sbagliato

  Mirko Stocchetto, Bar Basso, Milan (1972)

  1 oz Campari 1 oz Sweet vermouth Top Prosecco

• Negus

  Classic (named for Colonel Francis Negus, early 1700s)

  1.75 oz Ruby port 2 tsp Lemon juice 0.25 oz Rich simple syrup 3.5 oz Boiling water

• Never Say Die

  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

• New York Sour

  Classic (1880s)

  2 oz Rye whiskey 1 oz Lemon juice 0.75 oz Simple syrup Few drops Egg white 0.5 oz Red wine (float)

• Nui Nui

  Don the Beachcomber, Hollywood (1930s)

  2 oz Gold rum 1 tsp Allspice dram 0.5 oz Orange juice 0.5 oz Lime juice 2 tsp Cinnamon syrup 1 tsp Vanilla syrup 1 dash Angostura bitters

• Obituary

  Lafitte's Blacksmith Shop, New Orleans (popular in the 1940s)

  2 oz Old Tom gin 2 tsp Bianco vermouth 1 tsp Absinthe 1 tsp Water

• Old Acquaintance

  Henrik Buus Larsen (a riff on the Old Friend)

  1.5 oz Gin 0.75 oz Pink grapefruit juice 0.5 oz Campari 0.5 oz Lime juice 0.5 oz Rich simple syrup

• Old Fashioned

  Classic

  2 oz Bourbon 0.25 oz Demerara syrup 2 dashes Angostura bitters

• Old Hickory

  Classic (printed in Stanley Clisby Arthur's Famous New Orleans Drinks and How to Mix 'Em, 1937; revived by Maxwell Britten, Maison Premiere)

  1.5 oz Sweet vermouth 1 oz Dry vermouth 4 dashes Peychaud's bitters 4 dashes Orange bitters

• Old Pal

  Harry MacElhone, ABC of Mixing Cocktails (1922)

  1.5 oz Rye whiskey 0.75 oz Campari 0.75 oz Dry vermouth

• Original Tequila Sunrise

  Agua Caliente resort, Tijuana (c. 1930, printed in Hollywood Cocktails, 1933)

  1.5 oz Blanco tequila 0.5 oz Lime juice 0.25 oz Grenadine 0.5 tsp Crème de cassis 3.25 oz Soda water (optional)

• Pago Pago

  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

• Paloma

  Classic (Mexico)

  2 oz Blanco tequila 0.5 oz Lime juice Pinch Salt Top Grapefruit soda

• Pan American Clipper

  Classic (printed in Charles H. Baker Jr.'s The Gentleman's Companion, 1939; revived by St. John Frizell, Fort Defiance, Brooklyn)

  2 oz Apple brandy 0.5 oz Lime juice 1 tsp Grenadine 1 tsp Rich simple syrup 2 dashes Absinthe 2 tsp Water

• Paradise

  Classic (printed in The Savoy Cocktail Book, 1930)

  1 oz Gin 0.75 oz Apricot liqueur 0.5 oz Orange juice

• Parkeroo

  Stork Club (1946), as made by Alejandro Medina, Bar Bludorn, Houston

  1.5 oz Sherry vermouth 1.25 oz Blanco tequila 1 barspoon Agave syrup (3:1) 1 dash Grapefruit bitters

• Pearl Diver

  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

• Pegu Club

  Pegu Club, Rangoon, Burma (1920s)

  1.5 oz Gin 2 tsp Orange curaçao 1 tsp Lime juice 1 tsp Lime cordial 1 tsp Rich simple syrup 0.25 oz Water 1 dash Angostura bitters 1 dash Orange bitters

• Piña Colada

  Classic (San Juan, Puerto Rico, 1950s)

  1 oz Jamaican rum (high-ester) 0.5 oz 151-proof demerara rum 0.5 oz White rum 3 dashes Coconut liqueur 1 oz Pineapple juice 0.5 oz Lime juice 0.75 oz Cream of coconut 2 dashes Angostura bitters

• Ping-Pong Cocktail

  Vintage

  2 oz Sloe gin 0.5 oz Dry vermouth 0.5 oz Sweet vermouth 2 dashes Orange bitters

• Pink Gin

  Royal Navy (c. 1826)

  2 oz Old Tom gin 1 oz Water 3 dashes Angostura bitters 0.5 tsp Rich simple syrup

• Pink Lady

  Classic (1910s)

  1.5 oz Gin 0.5 oz Apple brandy (bonded) 0.75 oz Lemon juice 0.75 oz Honey syrup (2:1) 0.25 oz Grenadine (1:1) 1 Egg white

• Pink Squirrel

  Bryant Sharp, Bryant's Cocktail Lounge, Milwaukee (1941)

  1 oz Crème de noyaux 1 oz White crème de cacao 1.5 oz Heavy cream

• Pisco Punch

  Duncan Nicol, Bank Exchange, San Francisco (1890s)

  3 Cloves 0.5 oz Simple syrup 2 oz Pisco 0.75 oz Pineapple juice 0.5 oz Lemon juice 1 oz Dry white wine

• Pisco Sour

  Victor Morris, Morris' Bar, Lima (1920s)

  2 oz Pisco 0.5 oz Lemon juice 0.5 oz Lime juice 0.75 oz Simple syrup 1 Egg white

• Planter's Punch

  Classic (Jamaica)

  1.5 oz Jamaican rum 0.5 oz Lime juice 1 oz Sugar cane juice

• Poet's Dream

  Classic (printed in Old Waldorf-Astoria Bar Days, 1931)

  1 oz Gin 0.75 oz Bénédictine 1 oz Dry vermouth

• Port au Prince

  Vintage

  1 oz Haitian rum 1 oz White rum 0.25 oz 151-proof demerara rum 0.75 oz Falernum 0.75 oz Lime juice 0.5 oz Pineapple juice 0.25 oz Grenadine (1:1) 1 tsp Ginger syrup 6 drops Tiki bitters

• Porto Flip

  Classic

  0.5 oz Brandy 1.5 oz Tawny port 0.25 oz Egg yolk

• Prado

  Stan Jones, Complete Barguide (1977)

  1.5 oz Blanco tequila 0.75 oz Lime juice 0.5 oz Maraschino liqueur 1 Egg white

• Preakness

  Vintage

  1.5 oz Bourbon 0.75 oz Sweet vermouth 0.25 oz Bénédictine 1 dash Angostura bitters

• Presbyterian

  Classic (Britain)

  1.5 oz Blended Scotch 1.5 oz Soda water Top Ginger ale

• Princess Mary

  Harry MacElhone, Ciro's Club, London (1922)

  1.5 oz Gin 1 oz White crème de cacao 1 oz Heavy cream

• Puka Puka Punch

  Don the Beachcomber (c. 1937), from Jeff "Beachbum" Berry's Potions of the Caribbean

  1.5 oz Gold rum 1.5 oz Rhum agricole vieux 0.5 oz Lime juice 0.5 oz Simple syrup 0.5 oz Passion fruit syrup 0.5 oz Falernum 1 cup Crushed ice

• Puritan

  Classic (printed in Frederic Lawrence Knowles' The Cocktail Book: A Sideboard Manual for Gentlemen, 1900)

  1.75 oz Gin 0.5 oz Dry vermouth 2 tsp Yellow Chartreuse 2 tsp Water 1 dash Orange bitters

• Q.B. Cooler

  Don the Beachcomber (by 1937), from Jeff "Beachbum" Berry's Sippin' Safari

  1 oz Gold Puerto Rican rum 1 oz Jamaican rum 0.5 oz Demerara rum 0.5 oz Lime juice 1 oz Orange juice 0.5 oz Honey syrup (1:1) 0.25 oz Velvet falernum 0.5 tsp Ginger syrup 2 dashes Angostura bitters 1 oz Soda water

• Queen Elizabeth

  Classic (printed in Stanley M. Jones' Complete Barguide, 1977)

  1.75 oz Gin 0.5 oz Dry vermouth 0.25 oz Bénédictine

• Queen's Park Hotel Super Cocktail

  Queen's Park Hotel, Port of Spain, Trinidad (printed 1932)

  1.5 oz Gold rum 0.5 oz Sweet vermouth 0.5 oz Lime juice 0.25 oz Grenadine 0.25 oz Rich simple syrup 3 dashes Angostura bitters

• Queen's Park Swizzle

  Queen's Park Hotel, Port of Spain, Trinidad (1920s)

  10 Mint leaves 0.75 oz Simple syrup 1 White sugar cube 2 oz White rum 1 oz Lime juice 4 dashes Peychaud's bitters 4 dashes Angostura bitters

• Rabo de Galo

  Classic (Brazil, 1950s)

  2 oz Cachaça 0.75 oz Sweet vermouth 0.5 oz Cynar 2 drops Angostura bitters (optional)

• Ramos Gin Fizz

  Henry C. Ramos, New Orleans (1888)

  2 oz Gin 0.5 oz Lemon juice 0.5 oz Lime juice 1 oz Simple syrup 1 oz Heavy cream 1 Egg white 6 drops Orange flower water 2 oz Soda water

• Rattlesnake

  Harry Craddock, The Savoy Cocktail Book (1930)

  1.75 oz Rye whiskey 0.75 oz Lemon juice 0.5 oz Rich simple syrup 3 dashes Absinthe 0.5 oz Egg white

• Reggae Rum Punch

  Classic (Jamaica)

  1.5 oz Jamaican rum (overproof white) 1.5 oz Pineapple juice 1.5 oz Orange juice 0.5 oz Strawberry syrup 2 tsp Lime juice

• Remember the Maine

  Charles H. Baker, The Gentleman's Companion (1939)

  2 oz Rye whiskey 0.75 oz Sweet vermouth 2 tsp Cherry Heering 0.5 tsp Absinthe

• Rob Roy

  Waldorf-Astoria, New York (1894)

  2 oz Blended Scotch 0.75 oz Sweet vermouth 2 dashes Angostura bitters

• Rosita

  Classic (printed in Mr. Boston Official Bartender's Guide, 1974; popularized by Gary Regan)

  1.5 oz Reposado tequila 0.5 oz Campari 0.5 oz Dry vermouth 0.5 oz Sweet vermouth 1 dash Angostura bitters

• Royal Bermuda Yacht Club

  Royal Bermuda Yacht Club, Bermuda (printed 1941)

  2 oz Gold rum 0.5 oz Falernum 0.25 oz Orange curaçao 0.75 oz Lime juice 0.5 tsp Rich simple syrup

• Royal Daiquiri

  Donn Beach, Don the Beachcomber (c. 1950s)

  1.75 oz White rum 0.5 oz Parfait amour 0.5 oz Lime juice 0.25 oz Rich simple syrup

• Royal Hawaiian

  Moana Hotel, Waikiki (1948)

  1.5 oz Gin 1 oz Pineapple juice 0.5 oz Lemon juice 0.5 oz Orgeat

• Rum Cow

  Don the Beachcomber (by 1941), as made by Jelani Johnson, New York

  2 oz Aged Jamaican rum 3 oz Whole milk 1 oz Simple syrup 1 dash Angostura bitters

• Rum Julep

  Vintage

  0.75 oz 151-proof demerara rum 0.75 oz Aged Demerara rum 0.5 oz Jamaican rum 0.25 oz Falernum 0.25 oz Donn's Spices #2 0.5 oz Orange juice 0.5 oz Lime juice 0.5 oz Honey syrup (2:1)

• Rum Punch

  Classic (Jamaica)

  1.5 oz Jamaican rum (overproof white) 0.5 oz Lime juice 1 oz Rich simple syrup 2 dashes Angostura bitters 2 oz Water

• Rum Runner

  Holiday Isle Tiki Bar, Islamorada, Florida Keys (1970s)

  1 oz Jamaican rum 1 oz Gold rum 1 oz Banana liqueur 0.5 oz Crème de mûre 2 oz Pineapple juice 1 oz Lime juice 2 tsp Grenadine

• Rum Swizzle

  Classic (Georgetown Club, Guyana, early 1800s)

  2 oz Aged rum 0.75 oz Falernum 0.5 oz Lime juice 0.25 oz Lemon juice 0.5 oz Demerara syrup 1 dash Angostura bitters

• Russian Spring Punch

  Dick Bradsell, London (1980s)

  0.75 oz Vodka 0.75 oz Lemon juice 0.5 oz Crème de cassis 0.25 oz Simple syrup Top Champagne

• Rusty Nail

  Classic

  2 oz Single malt Scotch 0.75 oz Drambuie 1 dash Angostura bitters

• San Francisco

  W.J. "Billy" Tarling, Café Royal Cocktail Book (1937)

  0.75 oz Sloe gin 0.75 oz Dry vermouth 0.75 oz Sweet vermouth 1 dash Orange bitters 1 dash Angostura bitters

• Sangaree

  Classic (19th-century America)

  0.5 oz Brandy 0.5 oz Orange curaçao 3 oz Red wine 1 oz Orange juice 2 tsp Lemon juice 1 tsp Rich simple syrup 0.5 tsp Cinnamon syrup 0.75 oz Soda water

• Saratoga

  Classic (printed in Jerry Thomas's Bar-Tender's Guide, 1887)

  1 oz Cognac 1 oz Rye whiskey 1 oz Sweet vermouth 1 dash Angostura bitters

• Satan's Whiskers

  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

• Saturn

  Jose "Popo" Galsini, Palms in the Jungle, Anaheim (1960s)

  2.5 oz Gin 0.5 oz Falernum 0.5 oz Orgeat 0.5 oz Passion fruit syrup 1 oz Lemon juice

• Sazerac

  Classic (New Orleans, 19th century)

  2 oz Rye whiskey 0.25 oz Demerara syrup 3 dashes Peychaud's bitters 1 dash Angostura bitters Rinse Absinthe

• Scofflaw

  Jock, Harry's New York Bar, Paris (1924)

  1.5 oz Rye whiskey 0.5 oz Bianco vermouth 0.5 oz Dry vermouth 0.5 oz Lemon juice 0.5 oz Grenadine (1:1)

• Scorpion

  Trader Vic Bergeron (1950s)

  1.5 oz Gold rum 0.75 oz Cognac 1.75 oz Orange juice 1 oz Lemon juice 0.5 oz Orgeat

• Sea Breeze

  Classic (1980s)

  1.25 oz Vodka 4 oz Cranberry juice 1 oz Grapefruit juice

• September Morn

  Classic (printed in Charlie Conolly's World Famous Cotton Club Book of Mixed Drinks, 1939)

  2 oz Gold rum 0.5 oz Lime juice 1 tsp Grenadine 1 tsp Rich simple syrup 0.5 oz Egg white

• Sex on the Beach

  1980s Florida; often credited to Ted Pizio (1987)

  1.5 oz Vodka 0.5 oz Peach schnapps 2 oz Orange juice 2 oz Cranberry juice

• Sgroppino

  Classic (Venice)

  0.75 oz Vodka 0.5 oz Heavy cream 2 oz Prosecco 2.5 scoops Lemon sorbet

• Shark's Tooth

  Don the Beachcomber (1960s)

  1 oz Gold rum 0.5 oz Lime juice 0.5 oz Pineapple juice 2 tsp Rich simple syrup 1 tsp Maraschino cherry syrup 1 oz Jamaican rum (served on the side)

• Sherry Cobbler

  Classic (America, 1830s)

  1.5 oz Amontillado sherry 1.5 oz Palo cortado sherry 1 tsp Sugar Half Orange wheel Half Lemon wheel

• Sherry Flip

  Classic (printed in Jerry Thomas's Bar-Tender's Guide, 1887)

  2 oz Oloroso sherry 0.5 oz Simple syrup 1 Whole egg

• Shrunken Skull

  Classic (Mr. Lemon Hart's Tropical Treats, 1973)

  1 oz Gold Puerto Rican rum 1 oz 151-proof demerara rum 1 oz Lime juice 1 oz Grenadine

• Sidecar

  Classic (c. 1920)

  2 oz Cognac 0.5 oz Orange liqueur 0.75 oz Lemon juice 0.25 oz Cane sugar syrup

• Sidewinder's Fang

  The Lanai, San Mateo, California (1960s), from Jeff "Beachbum" Berry's Grog Log

  1 oz Dark Jamaican rum 1 oz Demerara rum 1.5 oz Lime juice 1.5 oz Orange juice 1.5 oz Passion fruit syrup 3 oz Soda water

• Singapore Sling

  Ngiam Tong Boon, Raffles Hotel, Singapore (c. 1915); many versions exist

  1.5 oz Gin 0.5 oz Cherry Heering 0.25 oz Orange liqueur 0.25 oz Bénédictine 2 oz Pineapple juice 0.5 oz Lime juice 0.25 oz Grenadine 1 dash Angostura bitters

• Sir Charles Punch

  Classic (printed in Esquire's Handbook for Hosts, 1949)

  1 oz Tawny port 0.5 oz Cognac 0.5 oz Dry curaçao 1 tsp Rich simple syrup

• Sloe Gin Fizz

  Lawton Mackall, Esquire (1941)

  1.5 oz Sloe gin 1 oz Lemon juice 1 tsp Rich simple syrup 4 oz Champagne

• South Side

  Classic (Prohibition era)

  5 Mint leaves 2 oz Gin 0.75 oz Lime juice 0.5 oz Cane sugar syrup 1 dash Angostura bitters

• South Side Rickey

  Classic (Prohibition era)

  2 oz Gin 0.75 oz Lime juice 0.75 oz Simple syrup 6-8 Mint leaves Top Soda water

• Spring Feeling

  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

• Spritz Veneziano

  Classic (Venice)

  2 oz Prosecco 1.25 oz Campari 0.75 oz Soda water

• Stinger

  Classic (early 1900s)

  2 oz Cognac 0.5 oz White crème de menthe 1 tsp Simple syrup

• Strawberry Daiquiri

  Classic (printed in Mabel Stegner's Electric Blender Recipes, 1952)

  1.5 oz Gold rum 0.75 oz Lime juice 0.5 oz Rich simple syrup 5 Strawberries, hulled

• Suffering Bastard

  Joe Scialom, Shepheard's Hotel, Cairo (1942)

  1 oz Cognac 1 oz Gin 0.5 oz Lime juice 2 dashes Angostura bitters Top Ginger beer

• Sumatra Kula

  Don the Beachcomber, Hollywood (c. 1934), from Jeff "Beachbum" Berry's Sippin' Safari

  0.5 oz Lime juice 0.5 oz Grapefruit juice 0.5 oz Orange juice 0.5 oz Honey syrup (1:1) 1.5 oz Light rum 3 oz Crushed ice

• Tahitian Rum Punch

  Don the Beachcomber (c. 1934), from Jeff "Beachbum" Berry's Intoxica

  0.5 oz Lime juice 1 oz Grapefruit juice 1 oz Orange juice 1 oz Unsweetened pineapple juice 1 oz Dry white wine 1 oz Gold Jamaican rum 1.5 oz Light Puerto Rican rum 1 tsp Banana liqueur 1 tsp Brown sugar 2 drops Vanilla extract

• Tailspin

  Vintage

  Rinse Campari 1.5 oz Gin 1 oz Sweet vermouth 1 oz Green Chartreuse 1 dash Orange bitters

• Tequila Sunrise

  Bobby Lozoff and Billy Rice, Trident, Sausalito (early 1970s)

  1.5 oz Blanco tequila 3 oz Orange juice 0.5 oz Grenadine

• Test Pilot

  Donn Beach, Don the Beachcomber (c. 1941)

  1.5 oz Jamaican rum 0.75 oz White rum 0.25 oz Orange liqueur 0.25 oz Velvet Falernum 0.25 oz Lemon juice

• The Bunny Mother

  The Playboy Club, San Francisco (1971)

  1.25 oz Vodka 1 oz Orange juice 1 oz Lemon juice 0.25 oz Grenadine (1:1) 1 tsp Sugar 0.25 oz Orange liqueur, to float

• Three Dots and a Dash

  Don the Beachcomber, Hollywood (1940s)

  1.5 oz Rhum agricole 0.5 oz Aged rum 0.25 oz Falernum 0.25 oz Allspice dram 0.5 oz Lime juice 0.5 oz Orange juice 0.5 oz Honey syrup (1:1) 2 dashes Angostura bitters

• Ti Punch

  Classic (Martinique)

  0.5 oz Lime juice 1 tsp Cane sugar syrup 2 oz Rhum agricole blanc

• Tip Top

  Classic (printed in Albert Stevens Crockett's Old Waldorf Bar Days, 1935)

  2 oz Dry vermouth 0.75 oz Bénédictine 2 dashes Angostura bitters

• Tipperary

  Hugo Ensslin, Recipes for Mixed Drinks (1916)

  1.75 oz Irish whiskey 0.75 oz Sweet vermouth 0.5 oz Green Chartreuse 2 dashes Angostura bitters

• Tom Collins

  Classic (printed in Jerry Thomas's bar guide, 1876)

  2 oz London dry gin 1 oz Lemon juice 0.75 oz Simple syrup Top Soda water

• Toronto

  Classic (1920s)

  2 oz Rye whiskey 0.5 oz Fernet-Branca 1 tsp Demerara syrup

• Trader Vic's Sour

  Trader Vic

  2 oz Bourbon (or Scotch or brandy) 0.75 oz Lemon juice 0.5 oz Orgeat 0.25 oz Simple syrup

• Turf Club

  Harry Johnson, Bartender's Manual (1900)

  1.5 oz Gin 1.5 oz Dry vermouth 0.25 oz Maraschino liqueur 1 dash Orange bitters 1 dash Absinthe

• Tuxedo

  Tuxedo Club, New York (late 1800s)

  1 oz Old Tom gin 1 oz Dry vermouth 0.5 bsp Maraschino liqueur 0.25 bsp Absinthe 3 dashes Orange bitters

• Twelve Mile Limit

  Classic (Prohibition era), adapted by Dave Kwiatkowski, The Sugar House, Detroit

  1 oz Overproof Jamaican rum (white) 0.5 oz Rye whiskey 0.5 oz Cognac 0.5 oz Grenadine 0.5 oz Lemon juice

• Twelve Miles Out

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

  0.75 oz White rum 0.75 oz Swedish punsch 0.75 oz Calvados

• Twentieth Century

  C. A. Tuck (printed in William J. Tarling's Café Royal Cocktail Book, 1937)

  1.25 oz Gin 0.75 oz White crème de cacao 0.75 oz Cocchi Americano 0.75 oz Lemon juice

• Vancouver

  Classic (printed in the About Town Cocktail Book, Vancouver, 1925)

  1.75 oz Gin 0.75 oz Bénédictine 0.5 oz Dry vermouth 0.5 oz Sweet vermouth 1 dash Orange bitters

• Vesper

  Ian Fleming, Casino Royale (1953)

  1.5 oz Gin 0.75 oz Vodka 0.5 oz Cocchi Americano

• Vieux Carré

  Walter Bergeron, Hotel Monteleone, New Orleans (1938)

  0.75 oz Rye whiskey 0.75 oz Cognac 0.75 oz Sweet vermouth 1 tsp Bénédictine 2 dashes Peychaud's bitters 2 dashes Angostura bitters

• Vodka Cocktail

  Classic (printed in Crosby Gaige's Cocktail Guide and Ladies' Companion, 1944)

  2 oz Vodka 0.75 oz Cherry liqueur 0.5 oz Lemon juice

• Vodka Collins

  Ted Majeski, United Press International (1950s)

  2 oz Vodka 0.75 oz Lemon juice 0.5 oz Rich simple syrup Top Soda water

• Vodka Martini

  Jerome Zerbe, New York (1930s)

  2 oz Vodka 0.5 oz Dry vermouth

• Ward 8

  Locke-Ober, Boston (1898)

  2 oz Rye whiskey 0.5 oz Lemon juice 0.5 oz Orange juice 0.5 oz Simple syrup 1 tsp Pomegranate molasses

• Warday's

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

  1 oz Calvados 1 oz Gin 1 oz Sweet vermouth 1 tsp Green Chartreuse

• Weekly Special

  Classic (printed in William J. Tarling's Café Royal Cocktail Book, 1937)

  1 oz Gin 0.5 oz Kümmel 0.5 oz Maraschino liqueur 1 oz Pink grapefruit juice

• Whiskey Daisy

  Classic (Harry Johnson, Bartender's Manual, 1888)

  2 oz Bourbon 0.5 oz Lemon juice 1 dash Lime juice 0.25 oz Simple syrup 0.25 oz Yellow Chartreuse 0.5 oz Soda water

• Whiskey Smash

  Dale DeGroff, Bar Americain, New York (2005); after Jerry Thomas (1862)

  8 Mint leaves 2 oz Bourbon 0.75 oz Lemon juice 0.5 oz Rich simple syrup

• Whiskey Sour

  Classic (1860s)

  2 oz Bourbon 0.75 oz Lemon juice 0.75 oz Simple syrup 1 Egg white

• Whisky Mac

  Classic (named for Sir Hector MacDonald, c. 1899)

  1.5 oz Blended Scotch 1 oz Ginger wine

• White Lady

  Classic (1920s)

  1.25 oz Gin 0.75 oz Orange liqueur 0.75 oz Lemon juice

• White Russian

  Classic (1960s)

  2 oz Vodka 1 oz Coffee liqueur 1 oz Heavy cream

• White Witch

  Victor Bergeron (printed in Trader Vic's Bartender's Guide, 1972)

  1 oz Overproof white rum 0.5 oz Dry curaçao 0.5 oz White crème de cacao 0.5 oz Lime juice 0.5 oz Soda water

• Widow's Kiss

  George J. Kappeler, Holland House, New York (1895)

  1.5 oz Calvados 0.5 oz Bénédictine 0.5 oz Yellow Chartreuse 2 dashes Angostura bitters

• Winter Cocktail

  Classic (printed in Albert Stevens Crockett's Old Waldorf-Astoria Bar Book, 1935)

  2 oz Jamaican rum 0.75 oz Lime juice 0.5 oz Rich simple syrup 1 tsp Ginger liqueur 1 tsp Allspice dram 2 dashes Angostura bitters

• Yellow Bird

  Classic (Hawaii, 1950s–60s)

  0.75 oz Gold rum 0.75 oz White rum 0.5 oz Banana liqueur 2 tsp Galliano 1.5 oz Orange juice 0.75 oz Pineapple juice 1 tsp Lime juice

• Zombie

  Don the Beachcomber, Hollywood (1934); recipe recovered by Jeff "Beachbum" Berry

  1.5 oz Jamaican rum 1.5 oz Gold rum 1 oz 151-proof demerara rum 0.75 oz Lime juice 0.5 oz Don's Mix 0.5 oz Falernum 1 tsp Grenadine 6 drops Absinthe 1 dash Angostura bitters