Публичный каталог коктейлей.
A simple sour can be so different with the right base spirit. The 1934 Cosmo hits its stride with a complex and floral gin. Grab a bottle whose botanicals include multiple berries and flowers. We'd suggest Monkey 47.
The 20th Century is a cocktail created in 1937 by a British bartender named C.A. Tuck, and named in honor of the celebrated 20th Century Limited train which ran between New York City and Chicago from 1902 until 1967.
The 212 is a delectable cocktail in a big, beautiful, reddish-pink package. It’s a simple summer diddy that wins hearts with a kiss of bitterness and a big splash of earthy fruit. The recipe was originally conceived by …
A bittersweet cocktail that's more accessible than its ingredient list may suggest.
Mayur Subbarao created this recipe for the opening menu at Manhattan's Amor y Amargo in 2011, and it has remained on the list there ever since.
A nouveau tropical rum cocktail with big passionfruit and grapefruit flavor. From Nick Detrich.
Mint and coconut are an excellent pairing that's underused in cocktails. This piña colada variant from Maison Premiere in Brooklyn employs mint in two ways in this boldly flavored cocktail.
A dreamy classic that makes absinthe approachable and surprisingly refreshing.
Doug Petry of Louisville’s Rye restaurant devised this absinthe-based old fashioned. It reads quite sweet but it rounds out nicely into a surprisingly delicious cocktail.
The cocktail was created in honor of the 1884 musical Adonis after the show reached the milestone of more than 500 shows on Broadway.
This off-the-radar classic cocktail was originally made with equal measures of Scotch whisky, dry vermouth, and sweet vermouth. At Bramble in Edinburgh, co-owner Jason Scott has developed, well, an affinity for the Affi…
One of the oldest sours, this drink also uses an enormous portion of Angostura bitters
One of the great Chartreuse cocktails and a fundamental three-ingredient recipe
The Alexander cocktail was born in London in 1922 by Hery Mc Elhone, at Ciro’s Club in honor of a famous bride, at the beginning it was called Panama, Gin was used instead of Cognac and light cocoa cream instead of dark…
Named for a historic hotel in midtown Manhattan, the classic Algonquin cocktail combines rye whiskey, vermouth and pineapple. At Clyde Common in Portland, Oregon, bartender Banjo Amberg uses Bianco vermouth instead of d…
Amaretto is an Italian liqueur that’s typically flavored with almonds or apricot stones. Its distinctive flavor can be incorporated into numerous cocktails, but it’s best known for the Amaretto Sour, a drink that tends …
There are two things that impede all other Amaretto Sours from challenging mine. First off, the obvious: they’re too sweet. One does not simply use an everyday sour recipe to make a world-class Amaretto Sour, it must be…
Julep Houston bartender David Kubiak created this amaro highball to highlight Amaro Montenegro and serve as an intro to mezcal.
Created by PDT alum Nick Brown, the bourbon-based cocktail recipe is a riff on the classic Paper Plane without the lemon juice.
The story of the Americano dates back to the second half of the 1800s in Gaspare Campari’s bar in Milan. Over the years the cocktail acquires notoriety thanks to some homages from the world of cinema, including James B…
Unlike the classic Penicillin, which calls for ¾ ounce honey-ginger syrup, this cocktail recipe uses yellow Chartreuse for honeyed sweetness.
In response to the request for "something spicy, with tequila," Ezra Star whips up this chile- and blanco tequila-spiked cocktail recipe.
This drink is great because it doesn’t go too far any any direction. It’s not too sweet, there’s only a teaspoon of sugar in the whole thing. It’s not too sour, there’a barely half a lime’s worth of juice. And it’s not …
Although the origin of the cocktail is not known, the main hypotheses assume that it was born in the twenties of the twentieth century in France: this thesis would prove the presence of calvados, a liqueur commonly used…
During a visit to Panama in 2017, Bratislav Glisic, head bartender and co-founder of Dear Strangers in New York, had his first taste of maracujá, aka passion fruit. Enamored by its appearance and flavor, he decided to c…
Since Brooklyn's Bar Camillo features a range of bitter-forward cocktails, head bartender Anna Wang sought to create a lighter and refreshing alternative at Suono, the hi-fi bar below the restaurant. "I wanted to make a…
This twist on classic Irish coffee from Rosewood Mayakoba's Zapote Bar, one of the 50 Best Bars in North America, is just the thing for a chilly day. Apapacho, which translates to "a warm hug," combines hot coffee with …
This mesmerizingly azure-topped gin and tonic from Los Angeles' APB (A Plant Bar) Melrose draws inspiration from the state of California. Drink creator Julian Cox selected the Golden State's Gray Whale gin for its Calif…
A Spritz is a Venetian wine-based cocktail, commonly served as an aperitif in Northeast Italy. It consists of prosecco, digestive bitters and soda water. The Spritz became widely popular outside of Italy around 2018 and…
It could be argued that the difference between a forgotten cocktail and a beloved classic is simply the size of the audience. The Appetizer à l’Italienne appeared in William Schmidt’s The Flowing Bowl in 1892, then larg…
A bold, lightly bitter Old Fashioned variant whose flavor profile is an intriguing blend of fresh apple alongside spiced sugarcane.
A dash of bitters and fresh rosemary balance the sweetness of this bright highball that's brimming with fall fruit flavor.
A play on a Pink Gin, the Archangel cocktail recipe combines the aromatic subtlety of cucumbers, the orange of Aperol and the strength of gin.
The Army & Navy is a tropical gin cocktail recipe made with gin, lemon juice, orgeat and Angostura bitters.
Ever a lover of combining beer with bitters, Damon Boelte tops this "mezcal Negroni" cocktail recipe with IPA.
The warm funk of Smith & Cross rum creates a heavy base for the bittersweet co-mingling of amaro and elderflower in this cocktail recipe.
A drink that broke all the rules when Kyle Davidson first conjured it in 2008. Now it's a modern classic. What's interesting is opting for a split base where one half is an overproof amaro instead of a spirit. Also wild…
A Kingston Negroni cocktail recipe that stirs the classic mix of rum, Campari and sweet vermouth with oloroso sherry and coffee beans.
Invented at Hotel Jerome during Prohibition, the Aspen Crud cocktail is a symbol of the ski town's pre-glitz history and an enduring staple.
Since every cocktail at Saint Theo's is a nod to an Italian name, ingredient, or garnish, beverage director Simon Sebbah transformed the Moscow Mule into an Italian Mule by sweetening it with amaretto.
From frigid Iceland comes this tropical sour. Created by Jónmundur Þorsteinsson.
Aviation was created in New York at the Walkick hotel by the head bartender Hugo Ensslin while he was writing his book “Recipes for Mixed Drinks” (1916) one of the last cocktail books published before the start of Ameri…
The origins of the B-52 are not well documented, but one claim is that the B-52 was invented by Peter Fich, a head bartender at the Banff Springs Hotel in Alberta, Canada. Fich named all of his new drinks after favorite…
A tequila cocktail recipe that combines reposado tequila, Campari, grapefruit and lime juice, cinnamon syrup and saline.
The Bacardí Cocktail was originally the same as the Daiquiri, containing rum, lime juice, and sugar; The Grenadine version of the Bacardí Cocktail originated in the US, while the original non-red Bacardí company recipe …
This simple aperitivo cocktail offers layers of flavor from Melbourne's Pendant Public Bar.