Публичный каталог коктейлей.
This dead simple gin cocktail from Charleston blends the slightly bitter and herbaceous notes of Cocchi Americano with tart grapefruit.
This smoky twist on a Mai Tai from bartender Ivy Mix combines Jamaican rum with mezcal, orange curaçao, orgeat, and fresh lime juice.
The Tipperary has been featured in old school cocktail books such as Recipes for Mixed Drinks from 1916, ABC of Mixing Drinks from 1922 and Harry Craddock's Savoy Cocktail Book from 1930. Two of three books call for equ…
This Caribbean favorite is the laid back cousin to the daiquiri. Kick your feet up with the 'Ti Punch.
Paul McGee stretches the classic Ti' Punch into a highball-like format with the addition of coconut water and tonic.
The best Gin and Tonic cocktail recipe, which won our blind tasting of the drink, combines Tanqueray gin, tonic water and julienned lime.
Tom Macy's Gimlet cocktail recipe is simple: two ounces of gin, three-quarters of an ounce of simple syrup and half an ounce of lime juice.
Tommy's margarita was conceived in San Francisco in 1990 by Julio Bermejo at his parents' restaurant called Tommy's (not to be confused with Tommy's Place in Juárez, Mexico. See Margarita Origin). Bermejo had been recen…
This simple non-alcoholic Tonic Rickey from cocktail blogger Camille Wilson combines lime juice, simple syrup, tonic water, seltzer water, and Angostura bitters.
This flavorful Toronto cocktail combines the depth and warmth of whiskey with the intrigue of herbal Fernet-Branca liqueur. A recipe for the Fernet Cocktail calling for equal parts fernet and either cognac or rye whisk…
Trader Vic created countless variations on the sour. This interpretation calls for Scotch as the choice of spirit and orgeat as the sweetener, bringing it closer to the tiki realm.
Justin Elliott of The Townsend in Austin created this spicy variation on the Negroni using equal parts sweet vermouth, Cointreau, and Angostura bitters. That's right: It's a lot of Angostura bitters.
One of the simplest of Bradsell’s inventions to have found lasting popularity, this is an Old-Fashioned variation. An inventive use of rum for the time. Bradsell preferred rum in this drink is Myers, and he advocated fo…
Unusually for a cocktail, it uses Angostura bitters as a base spirit rather than as a flavoring, the bitters being the single largest component of the drink in its IBA formulation.
A Japanese Whisky collins, with acidity, bitter notes and tropical flavors for a pop!
Passionfruit Syrup and dark rum shine in this daiquiri-hurricane hybrid.
Pear eau de vie and unaged South American grape brandy combine their fragrant forces in this luscious cocktail.
A special twist on the Hugo cocktail by Tjuvholmen. This breezy sparkling elderflower cocktail will take you straight to Italy in the summertime. And it couldn’t be easier to make. Bartender Tip:Add gin …
This recipe for the Tunnel is a Negroni-like drink from Paris bar Cravan. It combines gin, Campari and two types of vermouth.
This Martini variation is a complex rendition of the classic made with absinthe and maraschino liqueur.
Related to the martini, the Tuxedo has had many variations since its inception in the 1880s. The cocktail is named after the Tuxedo Club in Orange County, New York where it was first mixed. Tuxedo Park, the planned comm…
During the 18th century the US territorial waters were limited to 3 nautical miles. Throughout Prohibition it was legal to supply alcohol outside of these waters so parties hosted out at sea were common. This 3 mile lim…
Named after the direct Spanish translation of Last Word, hence the use of mezcal in place of the gin in a classic Last Word cocktail. Pineapple juice, another distinguishing feature of this riff on the classic, works br…
The Ume Paloma is a highball cocktail recipe combining blanco tequila, umeshu, pink grapefruit juice, lime juice and club soda.
After the Snake in the Grass at Temple Bar, bartender Sam Gabrielli wanted to showcase a drink he created called the Valkyrie. Sam described how he was influenced by Evan Harrison's Peralta with its rye, Cynar, and…
The Ve.n.to is one of the new additions to the IBA (International Bartender Association) cocktail list. And it is a truly unusual one, for it is the first-ever Grappa cocktail that made it into one of the lists of the I…
The Vesper or Vesper Martini is a cocktail that was originally made of gin, vodka, and Kina Lillet. The formulations of its ingredients have changed since its original publication in print, and so some modern bartenders…
A twist on the classic Vieux Carré, the Vieille Place is a balanced, yet spirit-forward, bittersweet aperitif. Created by Robbie Neskens at Bruut in Hassselt , Belgium, this drink incorporates Bourbon, Suze, Cognac, Dr…
It originated with Walter Bergeron, a bartender at New Orleans’ Carousel Bar in the Hotel Monteleone. The name is French for "old square”, in reference to the city's French Quarter neighborhood.
Natasha David combines fresh carrot and pineapple juices, citrus, ginger beer, and cinnamon syrup for this feel-good spirit-free drink.
The Ward Eight cocktail is a relative of the Whiskey Sour and thought to have been invented at Boston’s Locke-Ober Café in 1898.
It isn’t plausible to say one bar invented such a simple highball. But Shady Pines Saloon in Sydney, and later The Baxter Inn in the same city—both owned by the same team, including Anton Forte and Jason Scott—certainly…
A riff on the OG Whiskey Smash, Dale DeGroff's Whiskey Peach Smash recipe adds fresh fruit and citrus to energize the classic formula.
A riff on the Mint Julep, the Whiskey Smash cocktail recipe features lemon and mint, making it a potent number dangerously easy to toss back.
The oldest historical mention of a whiskey sour was published in the Wisconsin newspaper, Waukesha Plain Dealer, in 1870. With egg white included, it is sometimes called a Boston Sour; when the whiskey used is a Scotch,…
Initially, the most common highball was made with Scotch whisky and carbonated water, known simply as a "Scotch and soda". New York barman Patrick Duffy claimed the highball was brought to the U.S. in 1894 from England …
While developing a Gin & Tonic menu for gin-focused bar Whitechapel, co-owner and beverage director Alex Smith looked to Italian flavors for inspiration—and wound up with a hybrid that evokes another gin-based classic. …
It was first created in 1919 in London by Harry MacElhone and it was equal parts creme de menthe, triple sec and lemon juice. But four years later [1923], when he was working in Paris, France, at Harry's Americ…
This White Negroni cocktail recipe swaps gin for mezcal and the expected Suze for Domaine La Bohème Gentiane Extra Bitter Aperitif.
The White Negroni is a fabulous use of the gentian's powers, and a downright brilliant twist on a bonafide classic. All of the flavor components of a classic Negroni are present, but only the gin remains verbatim.
We went nearly a century before a handful of rowdy boozehounds in NYC decided the Negroni needed more gin and less of everything else, but it took less than a decade for those same bartenders to tinker with Collins' Whi…
This White Negroni Sbagliato recipe by Brooklyn's Long Island Bar mixes herbal Suze and bianco vermouth for a summer to fall spritz.
Misleadingly, this sophisticated cocktail is not in fact Russian in origin, but gets its name from vodka being the base spirit. Traditionally a Black Russian, it becomes a White Russian with the addition of cream.
Fans of the White Russian will love this richer, creamier take on the classic coffee cocktail. Partner Kevin Beary and Bar Manager Scott Kitsmiller of Gus' Sip and Dip in Chicago back up the traditional coffee liqueur w…
This easy whiskey cocktail recipe combines blended Scotch whisky, allspice or pimento dram, Cherry Heering, lemon and honey syrup.