150 Ultimate Cocktail Recipes

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9 random recipes from our collection

Adonis Cocktail

Adonis Cocktail
Recipe:

1 dash orange bitter
30 ml sweet vermouth
30 ml dry sherry

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:

The Adonis hails from a time before bartenders forgot why they had a selection of fine sherries behind the bar. This is an excellent alternative to overly strong drinks like the Martini.

Source:The Savoy Cocktail Book.

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

Brandy and Honey

Brandy and Honey
Recipe:

10 ml honey
50 ml cognac

How to:

Build ingredients in the serving glass. Stir and serve. Garnish with: lemon slice

Served in Goblet

Facts:

This superb combination is like Drambuie without all the hard whisky edges, or Grand Marnier minus the overriding orange. Looking for the perfect digestif or nightcap? Look no further.

Source:Bariana

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.

Canadian Whisky

Canadian Whisky
Recipe:

2 dashes Angostura bitter
2 teaspoons gomme syrup
60 ml Canadian Club whiskey

How to:

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

Served in Cocktail Glass

Facts:

With a formula dating back to the 1806 definition of the cocktail (spirits, sugar, bitter, and just enough dilution to balance the flavors), the Canadian Whisky Cocktail is about as classic as a cocktail recipe can be. The Canadian whisky gives a slightly lighter and more refined profile.

Source:The Savoy Cocktail Book.

Caprice

Caprice
Recipe:

45 ml gin
15 ml dry vermouth
15 ml Benedictine
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: lemon twist and a cherry

Served in Cocktail Glass

Facts:

This early variation on the Martini (they didn't call them alternatinis back then) simply includes a bit of apricot brandy to create an entirely new, and very pleasant drink.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Corpse Reviver #2

Corpse Reviver #2
Recipe:

20 ml gin
20 ml lemon juice
20 ml Cointreau
20 ml Lillet Blanc
1 dash absinthe, or pastis, Pernod, or other absinthe substitute

How to:

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

Served in Cocktail Glass

Facts:

Served at the 1867 Exposition Universelle in Paris, the Corpse Reviver is really a family of cocktails, and number two is definitely number one in terms of flavor.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Irish Coffee

Irish Coffee
Recipe:

120 ml freshly brewed coffee
45 ml Irish whiskey
1 tablespoon brown sugar
lightly-whipped unsweetened cream

How to:

Pre-heat an Irish coffee glass with hot water. Combine the coffee, whiskey, and sugar in the glass. Stir well to dissolve sugar.Float a half inch of cream on the top.

Served in Irish coffee glass

Facts:

Born on Ireland's west coast one foggy evening in the 1940s, the Irish Coffee is still an ideal warm-up.

Source:Museum Of The American Cocktail Pocket Recipe Guide

The "75"

The
Recipe:

1 teaspoon grenadine
2 dashes absinthe
60 ml calvados
30 ml gin

How to:

Shake all ingredients over ice. Strain into the serving glass.

Served in Cocktail Glass

Facts:

This Harry MacElhone classic (the Harry in Harry's New York Bar) comes in a cocktail glass and is backed up by calvados and absinthe. Just like the French field gun it was named after (the French 75), it means business.

Source:Museum Of The American Cocktail Pocket Recipe Guide


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