150 Ultimate Cocktail Recipes

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9 random recipes from our collection

Alexander

Alexander
Recipe:

30 ml dry gin
15 ml white crème de cacao
30 ml light cream

How to:

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

Served in Cocktail Glass

Facts:

If you like Ramos Gin Fizzes, you'll love the original Alexander. Just as Ginger Rogers did everything Fred Astaire did but she did it backwards in high heels, the Alexander manages to be an entire Ramos in a cocktail glass.

Source:The Savoy Cocktail Book.

Alfonso (Special)

Alfonso (Special)
Recipe:

1 dash Angostura bitter
4 dashes sweet vermouth
15 ml dry gin
10 ml dry vermouth
20 ml Grand Marnier

How to:

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

Served in Cocktail Glass

Facts:

This fancy variation on a Perfect Martini has overriding sweet and citrus notes, thanks to a generous pour of Grand Marnier.

Source:The Savoy Cocktail Book.

Allen (Special)

Allen (Special)
Recipe:

10 ml lemon juice
15 ml maraschino liqueur
30 ml Plymouth Gin

How to:

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

Served in Cocktail Glass

Facts:

Many bartender has omitted the crème de violette in their Aviation cocktails as it's a difficult ingredient to find. Then, they've innocently served it as an Aviation. Actually, it's this drink. What makes it special: Is it the Plymouth Gin or the maraschino liqueur? That's for you to ponder.

Source:The Savoy Cocktail Book.

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

Coffee Cocktail

Coffee Cocktail
Recipe:

3 dashes gomme syrup
4 dashes liqueur de noyaux
10 ml cognac
1 espresso

How to:

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

Served in Small Highball

Facts:

This is not the classic combining ruby port, cognac, and a small egg. Nor is it a variation on Dick Bradsell's Pharmaceutical Stimulant (vodka and espresso). This concoction of cognac, espresso, and noyaux is unique. It is classic. It is the right choice.

Source:Bariana

Colonial Cocktail

Colonial Cocktail
Recipe:

50 ml dry gin
15 ml grapefruit juice
3 dashes maraschino liqueur

How to:

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

Served in Cocktail Glass

Facts:

A cousin to the Hemingway Daiquiri, this superb gin-based cocktail combines maraschino liqueur and grapefruit juice.

Source:The Savoy Cocktail Book.

Obituary Cocktail

Obituary Cocktail
Recipe:

50 ml gin
5 ml dry vermouth
5 ml pastis

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:

This variation on a Dry Martini took a macabre transformation at Lafitte's Blacksmith Shop in New Orleans when a barman added a dash of Pernod Absinthe. Despite the name and opalescent green color, it is a surprisingly good drink.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Pegu

Pegu
Recipe:

60 ml gin
20 ml curaçao
15 ml lime juice
1 dash Angostura bitter
1 dash orange bitter

How to:

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

Served in Cocktail Glass

Facts:

Fifty miles outside Rangoon, Burma, in the sweltering jungle heat, drinkers at the elite Pegu Club quenched their thirst with this signature cocktail. With gin, lime, bitters, and triple sec, it contains everything you need to survive the tropics.

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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