150 Ultimate Cocktail Recipes

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9 random recipes from our collection

Alabazam

Alabazam
Recipe:

4 dashes Angostura bitter
4 drops lemon juice
50 ml cognac

How to:

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

Served in Cocktail Glass

Facts:

A classic combination of brandy, triple sec, and bitter, this drink is sweeter, richer, and spicier than a Sidecar. If you prefer, it can also be served as a highball.

Source:Bariana

B.V.D. Cocktail

B.V.D. Cocktail
Recipe:

15 ml light rum
15 ml dry gin
15 ml dry vermouth

How to:

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

Served in Cocktail Glass

Facts:

Gin, light rum and dry vermouth create a fascinating alternative to the standard Martini. The rum buries itself somewhere between the two, bringing a hint of tropical warmth to this Silver Bullet.

Source:The Savoy Cocktail Book.

Between the Sheets

Between the Sheets
Recipe:

30 ml brandy
30 ml light rum
30 ml Cointreau
15 ml lemon juice

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:

Why the nautical name? (There are no ropes on a sailboat, only sheets and lines; when you're between the sheets you are in the center of the boat.) This cognac drink is a Sidecar with an added touch of Caribbean rum.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Bijou

Bijou
Recipe:

30 ml Plymouth gin
30 ml Chartreuse
30 ml sweet vermouth
1 dash orange bitter

How to:

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

Served in Cocktail Glass

Facts:

Originally served as a layered drink—a pousse café—the Bijou took its name from the three precious stones it represented: diamonds (gin), rubies (vermouth), and emeralds (Chartreuse).

Source:Museum Of The American Cocktail Pocket Recipe Guide

Brazil Cocktail

Brazil Cocktail
Recipe:

1 dash Angostura bitter
1 dash absinthe
25 ml dry vermouth
25 ml sherry

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:

This drink appeared in the 1930 Savoy Cocktail Book and received its exotic moniker with no explanation. We suspect this sherry-based drink might have had to do with exotic visitors to the American Bar.

Source:The Savoy Cocktail Book.

Clover Club

Clover Club
Recipe:

45 ml gin
15 ml raspberry syrup or grenadine
5 ml simple syrup
20 ml fresh lemon juice
1 egg white

How to:

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

Served in Wine Glass

Facts:

This bright pink libation makes up for its striking color with a very sophisticated taste. Born in pre-Prohibition Philadelphia, it is said to be named after an informal drinking club whose members met at the bar of the Bellevue Hotel.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Gibson

Gibson
Recipe:

60 ml dry gin
30 ml dry vermouth

How to:

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

Served in Cocktail Glass

Facts:

Simply a Dry Martini garnished with a cocktail onion, the Gibson can be further enhanced with a squeeze of an orange twist over the glass.

The Cowboy Cocktail

The Cowboy Cocktail
Recipe:

30 ml blended whisky
15 ml cream
cracked ice

How to:

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

Served in Cocktail Glass

Facts:

First made with Scotch and appearing in Judge Jr.'s 1927 book Here's How, it was later made with American whiskey. Either way, this is not a sweet drink. Cream does little to soften the edges of the spirit without a liqueur or other sweetener.

Source:The Savoy Cocktail Book.

Victoria cocktail

Victoria cocktail
Recipe:

1 bar spoon caster sugar
6 dashes green crème de menthe
30 ml cognac
30 ml rum

How to:

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

Served in Cocktail Glass

Facts:

This remarkably rare cocktail is possibly of French origin, circa late 1800s. The combination of rum, Cognac, and crème de menthe is almost unheard of, but surprisingly pleasant.

Source:Bariana


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