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Our peach syrup, with a split base of mezcal and rye whiskey, adds a summer note to this whiskey sour.
A revived golden-era cocktail and fabulous way to tinker with Swedish Punsch
The Dirty Martini is a popular cocktail that adds olive brine to the classic Martini, giving it a savory flavor. It can be made with either gin or vodka, depending on personal preference.
The Disgruntled Mai Tai is a spin on the rum tiki drink that adds Aperol and a bottle of bitter Underberg to the cocktail.
Mezcal takes the place of gin and Aperol that of Chartreuse in this simple riff on the Last Word.
A chocolate, smoky riff on the old fashioned that proves simple variations on classic cocktails can have impressive results. This is one of my favourite modern classic cocktails featured in New York Cocktails published …
Don’s Mai Tai is a tiki cocktail recipe originally from Don the Beachcomber. The tropical drink combines rum, absinthe, grapefruit and more.
Doubleplusgood is Boston barman John Gertsen’s take on a Mai Tai, crossed with a Pisco Sour. It’s mildly sweet, with the gentle almond flavor of orgeat laced through the delicate foam of egg white (or aquafaba, if you p…
This Vodka Martini riff from Audrey Saunders is anything but ordinary, with peaty single malt scotch and Pernod taking the place of dry vermouth and orange bitters.
At ABV in San Francisco, the concept is simple: The menu is built around the spirits that the owners want to drink, and the drinks they want to make from them. This cocktail, the Drifter, is a straightforward mixture of…
The Eastside is a gin-based cocktail recipe that was created by George Delgado at Libation in New York City, New York. This variation was adapted from the book Steve The Bartender's Cocktail Guide by Steve Roennfeldt.
This Marianito cocktail recipe swaps the typical gin for rum, specifically an agricole rhum. It's a low-proof, Negroni-like drink.
Three bitter amari, including Fernet-Branca, get amped up with aromatic French vermouth and juniper-rich gin in this cocktail recipe.
An archetypal example of a traditional eggnog recipe with farm-fresh dairy and a blend of whiskey, rum and Cognac.
This Old Fashioned-inspired cocktail by Carolina González of Chicago's Trino adds warmth and depth to the whiskey cocktail using the earthy herbaceousness of a Mexican amaro and the baking spices of a spiced brown necta…
The Electric Current Fizz is an easy cocktail recipe that pairs a gin fizz with a prairie oyster, a dressed egg yolk shot.
"In the spring, we went hard on spring onions at the farmers market, and pickled them,” says John Douglass of Imbibe 75 Place to Watch, Pretty Decent in Louisville, Kentucky. “The brine became the dirty in this Gibson r…
Although A16’s El Pepe cocktail recipe looks innocent in a glass, it’s delightfully complex, built with a structure similar to Margarita.
The El Presidente earned its acclaim in Havana during the 1920s through the 1940s during the American Prohibition. It quickly became the preferred drink of the Cuban upper class.
Steve Schneider, principal bartender at New York’s Employees Only, has a long history with Margaritas. “I love Margaritas, I always have,” he says. “The Margarita has been a progression of my career, because in my 13 ye…
Yanni Kehagiaras riffs on the Negroni cocktail recipe with Campari, gin, sweet vermouth, and an ounce of pineapple.
The English Garden brings together some classic pairings for St-Germain Elderflower liqueur - gin, apple, lime & cucumber. Served long, this one is filled with quintessential English flavours.
The Enzo is an Americano cocktail made with a Ferrari, the 50/50 shot of fernet amaro and Campari. Here’s the easy aperitivo recipe.
The Enzoni Cocktail is a true modern classic that will impress your guests! This gin-based drink is perfect for any occasion and is a fun and delicious take on some of your favorite classic cocktails!
A French-inflected Collins cocktail recipe from Sarah Morrissey builds on a base of gin, complemented by Suze and Amaro Montenegro.
This variation on the Tuxedo cocktail recipe—a sherry-spiked Martini—dates to the turn of the 20th century and swaps sherry for dry vermouth.
It is not a true martini as it contains neither gin nor vermouth, but is one of many drinks that incorporate the term martini into their names.
E Tonico is a Gin & Tonic with an Italian twist courtesy of an aperitivo liqueur, vermouth and saline solution.
As much as I liked the hint of anise in a corpse reviver I never was one to eat a black jelly bean on its own. But I think this drink works so well because all of the ingredients it’s brought together with are also bold…
The Fancy Free is a variation on the Old-Fashioned. This cocktail recipe combines bourbon whiskey, maraschino liqueur and bitters.
Rather than serving sparkling wine alongside their Pornstar Martini variation, Austin's The Long Goodbye adds it directly to the glass. "A vanilla infusion lends to a drier finish than the traditional addition of vanill…
The cocktail first became popular among the youth of the college town of Córdoba, in the 1980s and—impulsed by an advertising campaign led by Fratelli Branca—its consumption grew in popularity during the following decad…
The Ferrari cocktail recipe, a potent 50/50 split of Fernet-Branca and Campari, can be taken as a shot or sipped slowly.
The Final Ward is perhaps the best-know riff on the classic Last Word and was created in 2007 by Phil Ward at Death & Co. NYC. It is still comprised of equal parts with rye whiskey replacing the gin and fresh lemon juic…
In this cocktail recipe Italian amaro, Cynar, joins forces with St-Germain in a nod to the border zone where elderflower grows freely.
Even though carrots are available year round, Isai Xolapa, beverage director of W Philadelphia's Living Room, wanted to celebrate how the veggie can lend an earthy warmth and a natural sweetness to cocktails. He layers …
This smoky, bittersweet cocktail combines mezcal’s earthy intensity with the bitter depth of Punt e Mes and the richness of coffee liqueur. Chocolate bitters tie everything together with a roasty, slightly bitter finish…
Bartender Jeffrey Morgenthaler of the Clyde Common in Portland, Oregon, created the Flannel Shirt for an autumnal event. Using classic fall flavors—apple, earth, spice and smoke—he whipped up this fleecy, bone-warming d…
The tricky thing when it comes to low ABV drinks is that the end result doesn’t always give that same feeling of a proper mixed drink. They can easily lack complexity and fall flat. On imbibes website they state this dr…
A little spice and a burst of berry flavor - this highball is perfect for a sunny afternoon.
A very tropical Last Word. Bright, funky and perfectly balanced.
The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris—later Harry's New York Bar—by barman Harry MacElhone. The combination was said to have such a kick that it felt like bei…
The cocktail is named for the Gene Hackman film of the same name.
A simple 3-ingredient riff on a classic Gimlet. St-Germain Elderflower Liqueur is used as the sweetener to balance the tart lime juice. The French Gimlet highlights the bright, citrusy and floral notes of St Germain.
It was invented in the 1980s at one of Keith McNally's New York City bars. It next appeared on the drinks menu at McNally's Balthazar in SoHo in 1996. The cocktail was produced during the 1980s–1990s cocktail renaissanc…
This cocktail recipe puts gin and pastis in the same shaken drink—along with lime juice, simple syrup and mint leaves.
This refreshing, elegant libation is a tribute to the Beaux-Arts Neoclassical architectural movement of the late 1800s in France, an era in which sipping pastis was quite fashionable. The “pearl” refers to the visual op…
A frozen Margarita cocktail recipe made with tequila, Cointreau, fresh lime and orange juices and raw agave.
Death and Co. bartender, Devon Tarby, reworked the 1980s mudslide. Incorporating ice cream into the mudslide removes the need for ice resulting in a richer flavour.