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Tall and bursting with bittersweet orange and ginger flavors, this whiskey highball proves that aged spirits aren’t just for winter sipping.
Tiki master Paul McGee’s recalibrated version of this classic cocktail recipe involves dialing down the proportions and sweetness.
A Southside that honors the legacy of Baltimore's Black bartenders.
Popular at tropical bars and often sold in prefabricated mixes, blended versions of the classic Daiquiri rarely garner the same respect as their three-ingredient forebears. It’s a shame because a properly made Banana Da…
The Barbacoa is a mezcal cocktail recipe that muddles fresh ginger syrup and lemon juice with bell peppers and Fresno chile.
The Barracuda cocktail is a bright yellow Rum cocktail. Its origin lies in Italy, where barkeeper Benito Cuppari created the recipe while working on a cruise ship.
Pick a high-character Irish Whiskey - something with rich, oily spice notes to pull down the basil's volatile peppery aroma.
First created at a bar called La Capilla in the town of Tequila by Don Javier Delgado Corona in the 1960s, the Batanga is a favorite among fans of agave spirits. At Ghost Donkey (our 2020 Cocktail Bar of the Year) the c…
The Bay Ridge, which originated at Brooklyn cocktail lounge Clover Club around 2014, represents a long line of New York-themed cocktails based on the Manhattan. Here's how it differs, and why it matters.
The Bebbo is a cocktail recipe that riffs on the classic Bee’s Knees. The gin drink is made with lemon and orange juices plus honey syrup.
The Bee's Knees was invented by Frank Meier, an Austrian-born, part Jewish bartender who was the first head bartender at the Ritz in Paris in 1921, when its Cafe Parisian opened its doors. The name comes from prohibiti…
Scotch, honey and herbal liqueurs come together in this unconventional drink from bartender Jonathan Pogash.
According to Chris D'Apice, beverage director of San Diego's Books & Records, this mezcal beet cocktail drinks like an earthy, vegetal Margarita. Garnishing the cocktail with drops of olive oil enhances its savory c…
The Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy. He named the drink the Bellini because its unique pink color reminded him of the toga of a saint in …
The Benton’s Old-Fashioned cocktail recipe is the drink that introduced the concept of “fat-washing” spirits to the cocktail world.
The Beton is a Czech cocktail starring Becherovka, an herbal liqueur, and tonic water, that is sometimes compared to a Gin and Tonic.
Named for the Connaught Bar's head bartender during the 1940s, this sparkler was the first cocktail on the famed bar's menu when it reopened in 2008. "Betty is Back is a dry, bubbly sip with delicate floral and citrus n…
The origin of the cocktail is usually credited to Harry MacElhone at Harry's New York Bar in Paris in the 1930s as a derivative of the sidecar. However, competing theories exist that claim the cocktail was created at Th…
Chartreuse sour from Berlin, the Beuser & Angus Special takes inspiration from the Last Word and the Ramos Gin Fizz. Created in 2007 by Gonçalo de Sousa Monteiro for fellow bartenders Bastian Heuser and Angus Winchester…
This cocktail was invented by Harry Johnson, "the father of professional bartending", who called it bijou because it combined the colors of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald.
A modern take on the Bijou, this cocktail recipe puts a fresh spin on the classic Chartreuse cocktail, similar to a White Negroni.
First featured on an early menu at the Violet Hour in Chicago, Stephen Cole's Bitter Giuseppe cocktail has become a modern classic over the years, with iterations popping up on menus at places like Cure in New Orleans, …
Perhaps the most riffed-upon cocktail in the tiki canon, the Mai Tai cocktail recipe serves as the inspiration for this bitter spin.
Fruit-forward without being too sweet. A perfect spring and early summer drink.
Amaro Averna stands in for sweet vermouth in this Manhattan-inspired modern classic cocktail recipe from Todd Smith.
Variations: **WHITE RUSSIAN** – Float fresh cream on the top and stir in slowly.
With roots dating back to 19th-century New Orleans, the Blackthorn cocktail is one of the few classics to highlight Irish whiskey. Here's how they make it at Lazy Bird in Chicago.
If you are after an Old Fashioned riff with a warming complexity then a Walnut Old Fashioned should hit the spot. So further spike your Bourbon & Orange Bitters with a little Walnut Liqueur for a drink that glides effor…
Calling on a full ounce of grenadine to complement the grapefruit juice and rye base, this cocktail recipe is potent but refreshing.
An exceptionally smooth classic with an optional smoky finish
The Blood Moon cocktail recipe is just one example of Joe Campanale's ode to aperitivo, on the menu at Alta Linea.
The Bloody Caesar is a clam-juice-spiked riff on the Bloody Mary. And it’s the national cocktail of Canada.
Adapted from a recipe created in 1957 by Harry K. Yee at Henry Kaiser's Hawaiian Village Hotel (latterly the Hilton) in Waikiki, Oahu, Hawaii. The drink, created at the behest of Bols to aid sales of their blue curaçao,…
Proof that tinkering with classic cocktails is an evergreen endeavor, the Boothby is a pre-Prohibition Manhattan variant with an effervescent crown. Bartender, author, and erstwhile California State Assemblyman William …
The boulevardier is similar to a Negroni, sharing two of its three ingredients. It is differentiated by its use of bourbon whiskey or rye whiskey as its principal component instead of gin. Paul Clark, writing for the fo…
The cocktail equivalent of a New York egg cream, this rich and fizzy bourbon drink is absolutely delicious.
This one was named after a band that my business partner, Tony Figoli was in a long time ago. I thought the name was absolutely brilliant, so I decided to do up a drink to commemorate the band – and my favorite spirit a…
This classic Irish whiskey cocktail from Hugo Ensslin’s 1917 Recipes for Mixed Drinks has been adapted for contemporary use, with the French vermouth and honeyed herbal liqueur Bénédictine given greater billing in the g…
The Bramble was created in London, in 1984, by Dick Bradsell. At the time, Bradsell worked at a bar in Soho called Fred's Club, and he wanted to create a British cocktail. Memories of going blackberrying in his chi…
The cocktail, named for the crust of sugar on the rim, was invented by Joseph Santini, a bartender in New Orleans at his bar, Jewel of the South. Jerry Thomas was the first to publish the recipe in his 1862 cocktail ma…
Bring a bottle of whiskey to the island with this passionfruit-based sour. From the Café Royal Cocktail Book, the Brasserie Special showcases how versatile passion fruit syrup is, and how whiskey can go tiki!
There are several takes on the Breakfast Margarita, a Marg inspired by Salvatore Calabrese's Breakfast Martini. But at Superbueno, Nacho Jimenez mixes the modern classic with the Cadillac Margarita, using Grand Marnier …
This cocktail recipe is one of the earliest—and still the most famous—examples of jam as an ingredient in a cocktail revival era.
The Brown Derby cocktail, a classic bourbon drink, was named for the famous Los Angeles diner and is both sweet and sour.
The Bywater is a rum and Chartreuse cocktail recipe from New Orleans that riffs on the Brooklyn, itself a Manhattan riff.
Tony Abou-Ganim, also known as The Modern Mixologist, is a bartending legend that co-founded the Starlight Room. He created the Cable Car cocktail to pay tribute to San Francisco's cable cars! The cable cars of San Fran…
Likening this cocktail to a dry Irish whiskey Manhattan, Yanni Kehagiaras notes that the drinkshould be stirred very briefly with ice. “It’s about retaining the texture and viscosity,” says Kehagiaras, co-owner of Stoa …