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.
71 of 214 recipes
A milk-washed negroni with banana flavor, served chilled
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 Erskine Gwynne.
A seasonal riff on the classic Old Fashioned with apple and walnut warmth.
A vintage gin sour with aromatic bitters, a simplified take on the Pendennis Club.
Originally by Jeffrey Ong.
A classic bourbon cocktail with allspice dram and citrus notes, featuring a distinctive orange twist garnish.
An elegant predecessor to the modern Martini, dating to the 1880s.
Equal parts gin, vermouth, and Campari — bitter, boozy, and beautifully simple.
Originally by Phil Ward.
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 Antoine Amedie Peychaud.
A classic gin sour with herbal notes, given depth through a Campari wash.
A classic Irish whiskey cocktail balancing sweet vermouth with green chartreuse.
A citrusy, complex sour featuring Angostura bitters as the primary spirit with rum and lime
Originally by Walter Bergeron.
Originally by Wayne Collins.
Originally by Donn Beach.