Equal-Parts Cocktails

47 drinks · Updated October 2026

Equal-parts cocktails use the same measure of each principal ingredient. The structure makes a recipe easy to remember, but it does not mean the ingredients contribute equal sweetness, acidity or alcohol. The Last Word combines gin, green Chartreuse, maraschino liqueur and lime in equal measures. Blood and Sand uses Scotch, sweet vermouth, cherry brandy and orange juice. The Brandy Alexander combines brandy, crème de cacao and cream. Garnishes, bitters and rinses may sit outside the equal-parts formula, and published versions of a named drink can use different proportions.

• Angel Face

  Classic (printed in The Savoy Cocktail Book, 1930)

  1 oz Gin 1 oz Apricot liqueur 1 oz Calvados

• 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

• 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

• Brandy Alexander

  Classic (early 1900s)

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

• 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

• 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

• 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

• 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

• Milano Torino

  Gaspare Campari, Caffè Campari, Milan (1860s)

  1.5 oz Campari 1.5 oz Sweet vermouth

• 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

• 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

• 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

• 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

• The Last Laugh

  Abigail Gullo, New Orleans

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

• Oh, My Word!

  Sother Teague, Amor y Amargo, New York

  0.75 oz Old Tom gin 0.75 oz Amaro Montenegro 0.75 oz Green Chartreuse 0.75 oz Maraschino liqueur 2 dashes Lime bitters

• Tom Macy's Last Word

  Tom Macy, Clover Club, Brooklyn (2018)

  1 oz Gin 1 oz Maraschino liqueur 1 oz Green Chartreuse 0.5 oz Lime juice 0.5 oz Lemon juice

• Paddy O'Brien's Last Word

  Paddy O'Brien, The Last Word, Queens (2018)

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

• Charming Man

  Joaquín Simó, Pouring Ribbons, New York (2014)

  1 oz Mezcal 1 oz Cream sherry 1 oz Rabarbaro 2 dashes Mole bitters

• Stirred Daiquiri

  Briggs Brown, Los Angeles (2022)

  1 oz Sweet vermouth 1 oz Navy-strength gin 1 oz Lime cordial

• Flatliner

  Steve Foster, The Peaks Resort, Telluride (2022)

  1 oz Vodka 1 oz Coffee liqueur 1 oz Irish cream liqueur 1 oz Espresso or cold brew

• Sugar Monk's Hanky Panky

  Ektoras Binikos, Sugar Monk, New York (2023)

  1.5 oz Unaged genever 1.5 oz Sweet vermouth 1 barspoon Fernet-Branca 3 dashes Chile-infused orange bitters

• Alabaster

  Jake Powell, Death & Co, Denver (2023)

  0.75 oz Lightly aged rum 0.75 oz Aloe liqueur 0.75 oz Velvet falernum 0.75 oz Lime juice

• Room for Improvement's Espresso Martini

  Room for Improvement, Portland, Maine (2023)

  0.75 oz Aged rum 0.75 oz Coffee-flavored brandy 0.75 oz Banana liqueur 0.75 oz Cold brew concentrate

• Trick Dog Aperitif

  Trick Dog, San Francisco (2023)

  1 oz Amontillado sherry 1 oz Sweet vermouth 1 oz Gran Classico 2 dashes Orange bitters

• Hateful 8

  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

• Yellow

  Franck Audoux, Cravan, Paris

  0.75 oz London dry gin 0.75 oz Gentian liqueur 0.75 oz Yellow Chartreuse 0.75 oz Lemon juice

• Maverick

  Mike McCollum, Attaboy, Nashville (2025)

  0.75 oz Gin 0.75 oz Lemon juice 0.75 oz Sweetened ginger juice 0.75 oz Aperol 6 to 8 Mint leaves

• Lantern Fly

  Jojo Colona, Attaboy, New York (2025)

  0.75 oz Jamaican pot-still rum 0.75 oz Lemon juice 0.75 oz Sweetened ginger juice 0.75 oz Amargo-Vallet

• Praying Mantis

  Brandon Bramhall, Attaboy, Nashville (2025)

  0.75 oz Islay Scotch 0.75 oz Lemon juice 0.75 oz Sweetened ginger juice 0.75 oz Gran Classico

• R&D

  Dave Arnold, Bar Contra, New York (2024)

  1.5 oz Rye whiskey 1.5 oz Damson gin 4 drops Saline solution (1:4)

• Last Caress

  Jackson Mercier, Bryant's Cocktail Lounge, Milwaukee (2024)

  1 oz Bonded apple brandy 1 oz Averna 1 oz Génépy 3 dashes Peychaud's bitters

• As Islay Dying

  Matt Hunt, Death & Co, Denver (2018)

  0.75 oz Islay Scotch 0.75 oz Gin 0.75 oz Blanc vermouth 0.75 oz Dry vermouth 1 tsp Génépy 2 dashes Absinthe

• La Viña

  Alex Day, Death & Co, New York

  1 oz Rye whiskey 1 oz Amaro Nonino 1 oz Sweet oloroso sherry 1 dash Orange bitters

• Hard Sell

  Brad Bolt, Chicago (2009)

  1 oz Gin 1 oz Elderflower liqueur 0.75 oz Malört 0.75 oz Lemon juice

• Trident

  Robert Hess (2002)

  1 oz Manzanilla sherry 1 oz Cynar 1 oz Aquavit 2 dashes Peach bitters

• Mosquito

  Sam Ross, Attaboy, New York (2017)

  0.75 oz Mezcal 0.75 oz Campari 0.75 oz Lemon juice 0.75 oz Ginger syrup

• Corpse Reviver No. Blue

  Jacob Briars, Queenstown, New Zealand (2007)

  0.75 oz Gin 0.75 oz Lillet Blanc 0.75 oz Blue curaçao 0.75 oz Lemon juice 3 dashes Absinthe

• Stazione

  Alex Frezza, Naples

  1 oz Strega 1 oz Fernet-Branca 1 oz Sweet vermouth

• Norman Conquest

  Erik Lorincz, The American Bar at The Savoy, London

  1 oz Calvados 1 oz Bourbon 1 oz Sweet vermouth 1 dash Angostura bitters

• Naked in the Rain

  Attaboy, New York (2024)

  0.75 oz Mezcal 0.75 oz Aperol 0.75 oz Elderflower liqueur 0.75 oz Lime juice

• Autumn Leaves

  Jeffrey Morgenthaler, Bel Ami Lounge, Eugene, Oregon (2008)

  0.75 oz Rye whiskey 0.75 oz Calvados 0.75 oz Sweet vermouth 0.25 oz Strega 2 dashes Angostura bitters

• Ultima Palabra

  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

• Final Ward

  Phil Ward, Death & Co, New York (2007)

  0.75 oz Rye whiskey 0.75 oz Green Chartreuse 0.75 oz Maraschino liqueur 0.75 oz Lemon juice

• Naked & Famous

  Joaquín Simó, Death & Co, New York (2011)

  0.75 oz Mezcal 0.75 oz Yellow Chartreuse 0.75 oz Aperol 0.75 oz Lime juice

• Paper Plane

  Sam Ross (2008), first served at The Violet Hour, Chicago

  0.75 oz Bourbon 0.75 oz Aperol 0.75 oz Amaro Nonino 0.75 oz Lemon juice