A personal collection of cocktails, the ones worth making again. Tap any recipe to see the full details.
A personal collection of cocktails, the ones worth making again. Tap any recipe to see the full details.
One of my favorite refreshing Mezcal cocktails. Nailing this drink really comes down to using a great Mezcal.
A clarified cocktail without the egg white. Have you ever shaken a clarified cocktail? You can make sours without the egg white. It's pretty cool.
Originally by Adam Karsten.
Originally by Hugo Ensslin.
A creamy cocktail made with milkwashed bourbon and black tea
A milk-washed negroni with banana flavor, served chilled
A honeyed, citrusy gin sour from the Prohibition era.
Originally by Giuseppe Cipriani.
A classic equal-part aperitif stirred cocktail from the 1800s.
A bold variation on the classic Mai Tai, substituting Campari for almond notes.
Originally by Todd Smith.
Originally by Fernand Petiot.
Originally by Harry Yee.
Originally by Erskine Gwynne.
Originally by Dick Bradsell.
A sour made without egg white using clarified milk punch technique
This cocktail is truly what dreams are made of! Makes 2 servings.
Originally by Harry Craddock.
Originally by Cheryl Cook / Toby Cecchini.
One of my favorite modern classic tequila cocktails—bright, tropical, and incredibly refreshing.
Originally by Jennings Cox.
Originally by George Delgado.
Originally by Dick Bradsell.
A seasonal riff on the classic Old Fashioned with apple and walnut warmth.
A sophisticated variation on the classic Manhattan with apple and amaro notes.
Originally by Phil Ward.
A vintage gin sour with aromatic bitters, a simplified take on the Pendennis Club.
A creamy, egg-based cocktail that's rich and velvety, traditionally served warm or at room temperature.
A classic Trader Vic tiki cocktail known for its aromatic complexity and layered spirits.
Originally by Jorg Meyer.
Originally by T.J. Siegal.
A celebrated riff on the daiquiri with grapefruit juice and maraschino, famously enjoyed by Ernest Hemingway.
Originally by Roland Gruber.
Originally by Pat O'Brien's.
Originally by Joe Sheridan.
Originally by Jeffrey Ong.
Originally by Norman Hobday.
A classic bourbon cocktail with allspice dram and citrus notes, featuring a distinctive orange twist garnish.
Originally by Robert "Rosebud" Butt.
Originally by Victor J. Bergeron.
Originally by Carlos "Danny" Herrera.
An elegant predecessor to the modern Martini, dating to the 1880s.
Originally by Frank Meier.
A variation on the Manhattan featuring Yellow Chartreuse for herbal complexity.
Originally by Joaquin Simo.
Equal parts gin, vermouth, and Campari — bitter, boozy, and beautifully simple.
Originally by Phil Ward.
Don't mind me, just pretending I'm in Italy right now sipping on this cocktail.
Equal-parts modern classic balancing bourbon, Aperol, Amaro Nonino, and lemon.
A classic colonial-era gin sour from the Pegu Club in Rangoon.
A classic Louisville cocktail balancing gin and stone fruit with aromatic bitters.
Originally by Sam Ross.
A vintage Cuban cocktail balancing rum with apricot and triple sec.
Originally by Ramon "Monchito" Marrero.
Originally by Victor "Victorino" Morris.
Originally by Douglas Ankrah.
Originally by Henry C. Ramos.
A classic Caribbean rum punch with pineapple and citrus.
Originally by Antoine Amedie Peychaud.
A refreshing, light-bodied drink that pairs the smokiness of mezcal with soft, tropical flavors. Originally created in 2021 by bartenders Ally Marrone and Robby Dow at the Grand Army Bar in Brooklyn, New York, the drink is a modern twist on a classic Caribbean combination of Scotch whisky and coconut water.
A classic gin sour with herbal notes, given depth through a Campari wash.
Humbug CLT's signature: reposado tequila, Fernet Branca, Thai tea, and egg white, dusted with cinnamon.
A classic Irish whiskey cocktail balancing sweet vermouth with green chartreuse.
Originally by Julio Bermejo.
A citrusy, complex sour featuring Angostura bitters as the primary spirit with rum and lime
Originally by Ian Fleming.
Originally by Walter Bergeron.
Originally by Wayne Collins.
Originally by Donn Beach.