Cocktail Recipes

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

A modern gin sour served over crushed ice with a crème de mûre drizzle.

A crisp Cuban rum sour of white rum, fresh lime juice, and sugar served up in a chilled coupe.

A refreshing gin-mint-cucumber sour with bright citrus.

A rich holiday punch of eggs, milk, cream, sugar, and spirit, finished with nutmeg.

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

A simple gin sour built from gin and lime, served chilled in a small cocktail glass.

A simple, shaken mix of tequila, pineapple, and lime.

A tall, cooling Cuban rum highball that layers mint, lime, and gentle sweetness over sparkling mineral bite.

A long, grapefruit forward tequila highball that drinks bright and mineral.

A Spanish wine punch with citrus, brandy, and fresh fruit for sharing.

A New Orleans whiskey cocktail with absinthe rinse, sugar, and Peychaud’s bitters served neat.

A bittersweet Italian coffee highball with vermouth, amaro, and fizz.

A minty gin sour with bright citrus and a cooling herbal finish.

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

A modern Rum Old Fashioned layered with unfiltered apple juice.

A silky nutty sour balanced with citrus and a touch of whiskey.

A vivid-green gin sour packed with fresh basil aroma.

A vivid blue vodka highball with blue curaçao, lemon, and soda over ice.

A citrus‑mint bourbon cocktail with juicy brightness and herbal lift.

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

A modern spiced-rum sour with a cinnamon-sugar rim.

A luxurious Margarita finished with a Grand Marnier float for rich orange depth.

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