150 Ultimate Cocktail Recipes

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9 random recipes from our collection

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

Campden Cocktail

Campden Cocktail
Recipe:

30 ml dry gin
15 ml Cointreau
10 ml Lillet Blanc

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 sweet-balanced and very orange-flavored cocktail of gin, Lillet Blanc, and Cointreau it replicates the flavored gins that were all the rage a century before flavored vodkas sprawled across the back bar at the end of the 20th century.

Source:The Savoy Cocktail Book.

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.

Commodore

Commodore
Recipe:

60 ml bourbon whiskey
20 ml white crème de cacao
10 ml lemon juice
1 dash grenadine or pomegranate syrup

How to:

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

Served in Champagne Flute

Facts:

Whiskey, chocolate, and lemon. These three flavors combine magically, making this a drink worthy of a salute.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Fog Cutter

Fog Cutter
Recipe:

60 ml fresh lemon juice
30 ml fresh orange juice
15 ml orgeat syrup
60 ml light rum
30 ml brandy
15 ml gin
15 ml sweet sherry

How to:

Shake everything except the sherry with ice. Pour into a tall tiki mug or chimney glass. Add more ice cubes to fill. Float the sherry.

Served in Tiki glass

Facts:

One of Trader Vic's best creations, he had this to say about it: "Fog cutter, hell. After two of these, you won't even see the stuff." Vic's original recipe, this is a seriously strong drink. It's also very tasty. Proceed with caution.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Japanese

Japanese
Recipe:

60 ml brandy
15 ml orgeat syrup
2 dashes Angostura bitter

How to:

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

Served in Cocktail Glass

Facts:

Credited to Jerry Thomas himself, who may have encountered Japanese visitors in New York City or San Francisco, but never traveled to Asia.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Singapore Sling

Singapore Sling
Recipe:

45 ml gin
15 ml Cherry Heering
5 ml Cointreau
5 ml Benedictine
120 ml pineapple juice
15 ml lime juice
10 ml grenadine
1 dash Angostura bitter

How to:

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: a cherry and slice of pineapple

Served in Collins glass

Facts:

Invented by Ngiam Tong Boon at the Long Bar in Raffles Hotel, Singapore in 1914, the same year the last wild tiger was shot there (in Singapore, not in the Long Bar and not by Mr. Boon as far as we know). This is the classic, which like wild tigers, is no longer found at Raffles.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Tom Collins

Tom Collins
Recipe:

50 ml gin
25 ml lemon juice
15 ml simple syrup
60 ml soda water

How to:

Shake everything, except the soda water, with ice. Strain into an ice filled Collins glass. Top with soda. Garnish with: a cherry and an orange wheel

Served in Collins glass

Facts:

Originally made with Old Tom, a sweet gin or when cheaply made a sweetened gin, the Collins takes its name from a headwaiter at the Limerick Hotel in London, John Collins, who had a notorious reputation as a flirt and a charmer. Now made with London Dry Gin, the Collins is a classic tall drink.

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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