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

Algonquin

Algonquin
Recipe:

45 ml rye whiskey
20 ml dry vermouth
20 ml fresh pineapple juice

How to:

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

Served in Cocktail Glass

Facts:

Named after New York's legendary Algonquin Hotel frequented by Dorothy Parker, Alexander Wolcott, the Marx Brothers, and other Prohibition-era celebrities. This shaken combination of rye whiskey, dry vermouth and pineapple juice is deceptive smooth and wonderfully frothy.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Appetiser Cocktail

Appetiser Cocktail
Recipe:

25 ml gin
25 ml Dubonnet
juice of 1/2 orange

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 and Dubonnet are such a delicious combination. Add the fresh juice of half an orange and you have a perfect trinity.

Source:The Savoy Cocktail Book.

Blackthorn Cocktail

Blackthorn Cocktail
Recipe:

3 dashes Angostura bitter
3 dashes absinthe
25 ml Irish whiskey
25 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:

Most drinks of this name, and there are a few, contain sloe gin which is made from the fruit of the blackthorn. Approaching the flavor without using the obvious this classic takes on a very unique character and deserves to be rediscovered.

Source:The Savoy Cocktail Book.

Caipirinha

Caipirinha
Recipe:

60 ml cachaça
2 barspoons caster sugar
2 lime quarters

How to:

Wash the lime. Cut it in half and cut the half into quarters. Put limes and sugar into a tumbler, and muddle hard. Add the cachaça and stir. Fill with ice, and stir again.

Served in Tumbler

Facts:

How many countries in this world truly have a national drink? None that could rival Brasil's loyalty to the caipirinha. Cachaca, lime, sugar, and ice. It's such a simple drink; one that perfectly highlights the unique flavor of country's native cane spirit.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Cordova Cocktail

Cordova Cocktail
Recipe:

30 ml dry gin
1 dash absinthe
1 teaspoon fresh cream
15 ml sweet 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:

Looking for something different? With gin, absinthe, sweet vermouth, and cream, it is hard to compare this to any other drink. The Cordova is in a league of its own.

Source:The Savoy Cocktail Book.

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

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

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


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