150 Ultimate Cocktail Recipes

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9 random recipes from our collection

Bamboo

Bamboo
Recipe:

30 ml dry vermouth
30 ml dry sherry
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: orange twist

Served in Cocktail Glass

Facts:

Created in the late 1800s by Louis Eppinger, a San Francisco bartender working in Yokohama, Japan, this is a very complex, dry and spice-filled cocktail.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Black Russian

Black Russian
Recipe:

60 ml vodka
30 ml coffee liqueur

How to:

Pour all the ingredients into a serving glass filled with ice and serve.

Served in Old Fashioned

Facts:

This wonderful drink was actually invented in 1949, the beginning of the Cold War, by a bartender named Gustav Top at the Hotel Metropole in Brussels, in honor of Perle Mesta, the US ambassador to Luxembourg.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Brandy Scaffa

Brandy Scaffa
Recipe:

30 ml maraschino liqueur
30 ml cognac
2 dashes Angostura bitter

How to:

Lay out each ingredient following recipe with the back of the bar spoon.

Served in Champagne Flute

Facts:

Served as a cocktail or as a pousse café, this classic drink is one of a select few that can stand layer-by-layer and still taste delicious. There are far more complex formulas, but we've found this one to be the best.

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

Brooklyn Cocktail

Brooklyn Cocktail
Recipe:

1 dash Amer Picon
1 dash maraschino liqueur
45 ml Canadian whiskey
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:

Perhaps the creators of this drink were under the impression that Brooklyn is north of Manhattan. At any rate, this Canadian whiskey twist on a dry Manhattan is a lost drink worthy of rediscovery.

Source:The Savoy Cocktail Book.

Cherry Mixture

Cherry Mixture
Recipe:

1 dash Angostura bitter
l dash maraschino liqueur
20 ml dry vermouth
20 ml sweet vermouth

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:

Add dashes of maraschino liqueur and Angostura bitter to an Addington Cocktail and you have the classic Cherry Mixture. Vermouth based, it is richer flavored and lower in alcohol than many other drinks.

Source:The Savoy Cocktail Book.

Derby

Derby
Recipe:

60 ml bourbon whiskey
10 ml Benedictine
1 dash 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:

There are quite a few classics by the same name, but this to us is the best of them. Three Bs meet for the trifecta: Bourbon, Benedictine, and bitter.

Source:Museum Of The American Cocktail Pocket Recipe Guide

El Presidente

El Presidente
Recipe:

45 ml light rum
20 ml dry vermouth
10 ml curaçao

How to:

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

Served in Cocktail Glass

Facts:

Created by the bartender at the Jockey Club in Havana, Cuba for Presidente Gerardo Marchado who was president of Cuba from 1925 to 1933, this combination of rum, curaçao, vermouth, and grenadine is what Trader Vic once called "the Martini of Cuba."

Source:Museum Of The American Cocktail Pocket Recipe Guide

Kir Royale

Kir Royale
Recipe:

150 ml champagne
10 ml crème de cassis

How to:

Fill a champagne flute with the crème de cassis and then add champagne. Garnish with: lemon twist

Served in Champagne Flute

Facts:

Right after WWII, the rince-cochon (literally pig rinse) was a way to market local Dijon products: crème de cassis and aligoté, a light white wine. Later renamed Kir, it became one of the most popular mixed drinks in France when the aligoté was replaced by champagne.

Source:Museum Of The American Cocktail Pocket Recipe Guide


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