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.
63 of 214 recipes
Originally by Hugo Ensslin.
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 Erskine Gwynne.
Originally by Dick Bradsell.
Originally by Harry Craddock.
One of my favorite modern classic tequila cocktails—bright, tropical, and incredibly refreshing.
Originally by Jennings Cox.
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.
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.
A celebrated riff on the daiquiri with grapefruit juice and maraschino, famously enjoyed by Ernest Hemingway.
A classic bourbon cocktail with allspice dram and citrus notes, featuring a distinctive orange twist garnish.
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.
Equal parts gin, vermouth, and Campari — bitter, boozy, and beautifully simple.
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 Ramon "Monchito" Marrero.
Originally by Victor "Victorino" Morris.
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.
A classic Irish whiskey cocktail balancing sweet vermouth with green chartreuse.
Originally by Ian Fleming.
Originally by Walter Bergeron.
Originally by Donn Beach.