150 Ultimate Cocktail Recipes

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9 random recipes from our collection

Appetizer cocktail

Appetizer cocktail
Recipe:

4 dashes Angostura bitter
1 barspoon caster sugar
2 dashes lemon juice
50 ml Scotch

How to:

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: lemon peel

Served in Cocktail Glass

Facts:

Using one of the all-time great apéritif wines, Dubonnet, this drink blurs the line between a pre-dinner drink and a social anesthetic.

Source:Bariana

Bronx

Bronx
Recipe:

50 ml gin
30 ml orange juice
5 ml sweet vermouth
5 ml dry vermouth

How to:

Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass.

Served in Cocktail Glass

Facts:

Birthed around 1900 by Johnnie Solon at the Waldorf-Astoria hotel bar, this Perfect Martini with a squeeze of orange rose in popularity to rival the Martini and Manhattan before it faded into a few decades of obscurity.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Champagne Cocktail

Champagne Cocktail
Recipe:

3 dashes curaçao
2 dashes Angostura bitter
champagne

How to:

Pour curaçao and Angostura bitter into a small highball glass filled with ice and stir. Top with champagne. Garnish with: lemon peel

Served in Champagne Flute

Facts:

The most festive of all cocktails, this is also an excellent apéritif. Is it a waste to use good champagne in a cocktail? No more than it is to drive a Ferrari in city traffic. Indulge.

Source:Bariana

Chicago Cocktail

Chicago Cocktail
Recipe:

1 dash Angostura Bitters
1 dash curaçao
30 ml brandy

How to:

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: frost edge of glass with castor sugar and fill with champagnea re-proportioned champagne cocktail, the chicago is a luxurious brandy cocktail with a champagne float

Served in Cocktail Glass

Facts:

A re-proportioned champagne Cocktail, the Chicago is a luxurious brandy cocktail with a champagne float.

Source:The Savoy Cocktail Book.

Cuba Libre

Cuba Libre
Recipe:

60 ml light rum
120 ml cola
1 lime wedge

How to:

Pour ingredients over ice into a tumbler. Add a generous squeeze of lime, and then add the rind as a garnish. Garnish with: lime wedge

Served in Tumbler

Facts:

Named for the battle cry of Cuban revolutionaries, this combination of Cuban rum, cola, and fresh lime has been quenching tropical thirsts since shortly after Teddy Roosevelt and his Rough Riders departed Cuba.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Mimosa

Mimosa
Recipe:

60 ml fresh orange juice
120 ml chilled champagne

How to:

Pour the orange juice into a mixing glass with ice cubes, then gently add the champagne. With a bar spoon, gently stir by dragging the juice up from the bottom, much like folding egg-whites.

Served in Champagne Flute

Facts:

Such a simple drink: champagne and orange juice. But perfection requires high-quality bubbles matched with juice from a freshly cut orange. It takes its name from the flowers of the mimosa tree, and is said to have been born at the Ritz Hotel in Paris around 1925.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Rob Roy #2

Recipe:

45 ml Scotch whisky
15 ml sweet vermouth
1 dash orange bitter

Served in Cocktail Glass

Facts:

According to an 1897 New York Herald article it is a New York native: "The Fifth Avenue hotel has two new drinks this winter, the Star cocktail and the Rob Roy cocktail". Of course, the Rob Roy is made of Scotch whisky and completed by vermouth and orange bitter.

Stinger

Stinger
Recipe:

60 ml brandy
30 ml white crème de menthe

How to:

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.

Served in Cocktail Glass

Facts:

Born around 1900 and stinging the multitudes ever since, this combination of spirit (usually brandy, but you can request whisky, whiskey, vodka, gin, rum as you like) and crème de menthe blanche is insidiously bright, smooth, and sweet.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Zombie

Zombie
Recipe:

30 ml fresh lime juice
30 ml fresh lemon juice
30 ml unsweetened pineapple juice
30 ml passion fruit syrup
30 ml light rum
30 ml gold rum
30 ml 151 Lemon Hart Demerara rum
1 teaspoon sugar

How to:

Dissolve sugar in lemon juice in a cocktail shake. Pour remaining ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: mint sprig

Served in Tiki glass

Facts:

Invented in 1934 by Don Beach, the Zombie was born when a customer with a hangover requested a drink. Mr. Beach grabbed a load of bottles from behind the bar and poured this multi-rum drink. When the customer said he felt better, except that he now felt dead, the Zombie name was born.

Source:The Museum Of The American Cocktail Pocket Handbook.


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