Cocktail Recipes

A rich, nutty Old Fashioned made with brown-butter–washed bourbon.

A bold modern sour built on an unprecedented amount of Angostura bitters.

A crisp low‑ABV sherry–vermouth aperitif with a dry, nutty finish.

A Gimlet variation that adds Angostura bitters and omits the cordial.

An Irish whiskey cocktail with sweet vermouth, sloe gin or absinthe accents, and bitters.

A Peruvian highball of pisco, lime, ginger beer or ginger ale, and bitters.

An elegant, stone-fruit aperitif mixing vodka, dry vermouth, and apricot brandy.

A modern classic Gin Sour defined by the addition of Angostura bitters.

A rye Manhattan riff enriched with Chartreuse and spiced aromatics.

A lush gin–vermouth ancestor of the Martini with cherry and spice depth.

A Manhattan variation enriched with Bénédictine and named for the Preakness Stakes.

A bold rye whiskey cocktail edged with minty, bitter Fernet-Branca.

A modern Rum Old Fashioned layered with unfiltered apple juice.

A strong multi-rum tiki sour with citrus, falernum, grenadine, and absinthe.

A nineteenth-century Cognac sour with a sugared rim and wide citrus peel.

A Cognac sour from the 1920s that uses yellow Chartreuse in place of orange liqueur.

A minty, herbal gin sour with a dash of crème de menthe.

An Old Fashioned variation sweetened with maraschino liqueur instead of simple syrup.

A warm, herbal dinner drink of vodka and Bénédictine.

A long highball of brandy or whiskey with ginger ale and a long lemon peel.

A hot whiskey drink with honey, lemon, and hot water, optionally seasoned with bitters or spice.

A bitters-heavy riff on the Bronx cocktail.

A modern Manhattan variation that splits the sweetener between vermouth and Cynar.

A Manhattan variation with mezcal, sweet vermouth, and bitters.