Публичный каталог коктейлей.
At Saint Theo's in New York, beverage director Simon Sebbah elevates the Espresso Martini by trading out vodka for reposado tequila, giving it "a little extra kick and dimension."
A cold weather appropriate digestif, inspired by the delicious pairing of cacao, coffee, and raw cane sugar.
Although the origin of the drink is unknown, one account says it came about around 1918 in the region of Alentejo in Portugal, with a popular recipe made with lemon, garlic, and honey, indicated for patients with the Sp…
The Calvados & Tonic is a staple in Normandy. Sarah Morrissey presents hers in a Burgundy glass with heaps of ice and a ton of tonic.
Named after a Hispanic neighborhood in Brownsville, Texas, this Spritz incorporates flavors that nod to that heritage, says Christopher Galicia, beverage director and junior partner with Ramblas Hospitality Group. “Comi…
Three ingredients add up to one perfect sip in this expensive and utterly delicious Scottish cocktail
Known as the forerunner of the Daiquiri, and drunk by Cuban revolutionaries fighting off the Spanish at the end of the nineteenth century, the Canchànchara is a simple mix of honey, citrus and rum (originally aguardient…
A tropical gin cocktail recipe, the Royal Hawaiian is reimagined at Cane & Table, where the pineapple drink is served on crushed ice.
Cantaritos are Mexican tequila cocktails served in clay cups! Similar to the Paloma, this drink stars grapefruit soda and citrus.
Bolstering one’s coffee with a shot of booze is more or less a universally accepted practice, regardless of time of day or occasion. The exact origins of Spain’s version, the Carajillo, remain up for debate. Some point …
In Dale DeGroff’s revised and updated The New Craft of the Cocktail, he details the backstory of the Cardinale cocktail, a 1950’s-era variation on the classic Negroni. “Giovanni Raimondo, the bartender at the Hotel Exce…
Tyler Malone of Zasu New Orleans wanted to create a rum cocktail with depth and warmth, one that bridges the gap between Old Fashioned-style cocktails and tropical drinks—"two worlds that don't often meet," he says. He …
This rum and tonic adds the building blocks of a Silver Fizz and the balance of a rich amaro, resulting in a beautifully textured highball.
This version of the Casino Cocktail first appears in 1909, in The Reminder (3rd edition) by Jacob A. Didier.
Tantai Khantachavana of BKK New York, a restaurant that blends Bangkok street food and New York cuisine, deliciously encapsulates the experience of an autumn stroll in his fig cocktail. Mezcal serves as an earthy founda…
A mix of Cognac, with touches of yellow Chartreuse and Cynar, and two types of bitters, this cocktail recipe is potent and elegant.
A recipe for the cocktail appears as early as "Professor" Jerry Thomas' Bon Vivant's Companion (1862), which omits the brandy or cognac and is considered to be the "classic" American version.
“Dickens was a dedicated punch-maker and an inveterate showman,” says drinks historian David Wondrich, offering as proof this historic flaming punch from his 2010 book Punch: The Delights (and Dangers) of the Flowing Bo…
Equal-parts gin, Cognac and rye whiskey with sweet vermouth and orange bitters make up this historic cocktail recipe.
This simple variation on a Death & Co modern classic from 2007 was one of the first to tap chocolate bitters’ flavor potential.
Hard to spell but easy to drink, the Chrysanthemum falls into the category of lesser-known classics—still held in good regard, but not often invited to the party. However, with a formula that ticks the current trendy co…
Taking the Moscow Mule into spritz territory, Tim Sweeney, head bartender of Pebble Bar in New York City, combines vodka, lime, and ginger syrup with a touch of raspberry liqueur and sparkling rosé.
This clarified take on the New York Sour achieves a silky mouthfeel and a softened acidity, making for an easy-drinking sipper. "I’m always looking for ways to use fun techniques to make twists on classic cocktails," sa…
The Clover Club Cocktail is a drink that pre-dates Prohibition in the United States, and is named for the Philadelphia men's club of the same name, which met in the Bellevue-Stratford Hotel at South Broad and Walnut Str…
This recipe from James Beard Award-winning culinary historian and journalist Toni Tipton-Martin is a modern take on a century-old relative of the Clover Club cocktail, utilizing a base of gin and Chambord to create a be…
The Coffee & Cigarettes cocktail was created by Thomas Waugh and featured in the Death & Co. cocktail book. This riff on a Manhattan / Rob Roy features an Islay Whisky which provides a rich smokiness that compliments th…
It probably would be difficult to come up with a more misleading name for this cocktail, than Coffee Cocktail. It does not feature coffee or have anything in common with it, unless you consider coffee to be delicious (w…
The Enzoni is a personal favorite of mine. I first shared it in 2020 and the video has received almost 700,000 views (other people love it too!). I also featured it more recently in my top 3 cocktails video a few weeks …
Coffee liqueur and Demerara Gum Syrup give this Julep a jolt of rich flavor.
It’s commonly been said that the only thing better than a Negroni is a Coffee Negroni. And considering the drink is an equal part mix of Coffee Liqueur, Campari & Gin, we’ve got to agree.
Tiki was jealous of the Old Fashioned build, and the Conference cocktail was born. From Brian Miller at Death & Co.
The combination of Tropical Passionfruit Syrup, coconut water, and tequila has tropical written all over it. The Coronado Cocktail was made by Chris Santos and found in his bookShare: Delicious and Surprising Recipes to…
The Corpse Reviver №2 as described in the Savoy Cocktail Book is the most commonly drunk of the corpse revivers, and consists of equal parts gin, lemon juice, curaçao (commonly Cointreau), Kina Lillet (now usually repla…
A delicious and simple Highball created by Dane Barca at Smuggler's Cove
A cosmopolitan, or informally a cosmo, is a relative of cranberry coolers. The cosmopolitan gained popularity in the 1990s. It was further popularized among young women by its frequent mention on the television program…
The cocktail originated in the early 20th century in Cuba, after the country won independence in the Spanish–American War. It subsequently became popular across Cuba, the United States, and other countries. Its simple r…
Daiquirí is also the name of a beach and an iron mine near Santiago de Cuba, and is a word of Taíno origin. The drink was supposedly invented by an American mining engineer named Jennings Cox, who was in Cuba (then at t…
A frozen Daiquiri cocktail recipe from Cafe La Trova, also known as the Hemingway Daiquiri, after the author who was known to drink them.
The flagship drink at Dante is named after Italian revolutionary Giuseppe Garibaldi, who was a central figure in the unification of Italy. Its two ingredients—Campari from the north acting as a nod to the red shirts wor…
This drink is very similar to the Moscow mule except that the Dark 'n' Stormy has dark rum instead of vodka. The original Dark 'n' Stormy was made with Gosling Black Seal rum and Barritt's Ginger Beer, but after the par…
The Day-O’ Fashioned is a tropical Old-Fashioned cocktail recipe made with rye whiskey, rum, banana liqueur, cold brew, orange and Angostura.
This summery tequila cocktail from Tiffany Kirk at Miss Carousel in Houston gets punched up with Aperol and perfectly sweetened with orgeat.
A house-made pomegranate grenadine is the key to the Dead Sea Mule, a mezcal-laced twist on the classic Moscow Mule.
When this cocktail first appeared on the menu at the Black Pearl in Melbourne, in 2010, no ingredients were listed. And if you asked what was in the drink, the bartender would not tell you. The only thing offering the c…
An adventurous modern cocktail for those with a limited bar