Cocktail Recipes

Low-ABV sherry cocktail with orange bitters

Glass: Nick & Nora

Garnish: Orange peel

Classic low-alcohol aperitif from the 1880s, named after Broadway musical

Low-ABV aperitif with Campari

Glass: Highball

Garnish: Orange peel

Italian aperitif, Negroni predecessor

Venetian aperitif with Aperol

Glass: Wine Glass

Garnish: Orange slice

Venetian aperitif tradition

Gin cocktail with crème de violette and maraschino

Glass: Coupe

Garnish: Maraschino cherry

Created by Hugo Ensslin in early 1900s, featured in 1916 Recipes for Mixed Drinks

Low-ABV sherry and vermouth cocktail

Glass: Coupe

Garnish: Lemon twist

Created in Yokohama, Japan in 1890s, classic low-alcohol aperitif

Savory vodka cocktail with tomato and celery bitters

Glass: Highball

Garnish: Celery stalk, lemon wedge, elaborate

Created in 1920s Paris, popularized in 1930s New York

Whiskey-based Negroni variation with bitters complexity

Glass: Old Fashioned

Garnish: Orange peel

Created in 1920s Paris by American writer

Brandy cocktail with sugar rim and bitters

Glass: Wine Glass

Garnish: Lemon peel ribbon

New Orleans creation, ornate presentation

Sparkling wine cocktail with sugar and bitters

Glass: Champagne Flute

Garnish: Lemon peel

Classic celebration cocktail

Warming whiskey cocktail with honey and lemon

Glass: Irish Coffee Glass

Garnish: Lemon wheel, cinnamon stick

Traditional Scottish remedy dating back centuries, warming winter drink

Classic tiki cocktail with aged Jamaican rum and orgeat

Glass: Rocks

Garnish: Mint sprig and lime shell

Created by Trader Vic in 1944, Oakland California. Original recipe featured 17-year J. Wray & Nephew Jamaican rum, fresh lime, orange curaçao, orgeat almond syrup, and rock candy syrup

Classic whiskey and vermouth cocktail

Glass: Coupe

Garnish: Maraschino cherry

New York classic from 1870s

Gin and vermouth cocktail with orange bitters

Glass: Coupe

Garnish: Orange peel

Precursor to the Martini, 1880s

Tiki cocktail with multiple rums and bitters

Glass: Tiki Mug

Garnish: Mint sprig

Donn Beach creation, tiki classic

Italian aperitif cocktail with Campari

Glass: Old Fashioned

Garnish: Orange peel

Created in Florence, 1919

Classic whiskey cocktail with Angostura bitters

Glass: Old Fashioned

Garnish: Orange peel and cherry

Original whiskey cocktail from 1880s

Gin sour with grenadine and egg white

Glass: Coupe

Garnish: None

Popular in 1930s, elegant pink cocktail

Peruvian/Chilean sour with pisco

Glass: Coupe

Garnish: Angostura bitters dots

Created in Lima, Peru by Victor Vaughen Morris at Morris' Bar in the 1920s. Note: While both Peru and Chile produce pisco, this cocktail was created in Lima, Peru. The drink is considered a national treasure in both countries

New Orleans gin fizz with orange flower water

Glass: Collins

Garnish: None

Created by Henry C. Ramos in 1888 at his New Orleans bar. Famous for requiring 12+ minutes of shaking. Uses orange flower water (not orange bitters) as the traditional ingredient

New Orleans cocktail with Peychaud's bitters

Glass: Old Fashioned

Garnish: Lemon peel

Official cocktail of New Orleans

Negroni variation with Prosecco instead of gin

Glass: Wine Glass

Garnish: Orange slice

Created accidentally in Milan 1970s when bartender used Prosecco instead of gin. Name means "mistaken" in Italian

Heritage Raffles Hotel cocktail with cherry and pineapple

Glass: Collins

Garnish: Pineapple and cherry

Created at Raffles Hotel Singapore circa 1915 by Ngiam Tong Boon. The heritage recipe includes gin, Cherry Heering, Benedictine, Cointreau, pineapple juice, lime juice, grenadine, and Angostura bitters

New Orleans cocktail showcasing Peychaud's bitters

Glass: Old Fashioned

Garnish: Lemon peel

Created at Hotel Monteleone, New Orleans, 1930s

Classic sour cocktail elevated with aromatic bitters

Glass: Coupe

Garnish: Lemon wheel and cherry

American classic from 1860s, enhanced with bitters

Potent tiki cocktail with multiple rums and bitters

Glass: Tiki Mug

Garnish: Mint sprig, pineapple, cherry

Created by Donn Beach (Don the Beachcomber) in the 1930s. Famously complex recipe with multiple rum types, fruit juices, and both Angostura bitters and absinthe as aromatic components