Liquor.com
Watch this video to learn how to pronounce Cocchi Americano. Want to learn how to pronounce the names of other tongue-twisting spirits? Watch the rest of this series, or check out our slideshow: http://liquor.com/slideshows/10-liquor-terms-youre-mispronouncing
updated 9 years ago
How to make the Aviation:
2 oz Oxley Classic English Dry Gin
½ oz Maraschino liqueur
¼ oz Crème de violette or Crème Yvette
¾ oz Fresh lemon juice
Garnish: Brandied cherry
Glass: Cocktail
Add all ingredients into a shaker with ice and shake.
Strain into a cocktail glass.
Garnish with a brandied cherry.
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How to make the Candy Cane Mimosa:
3/4 oz White crème de menthe, chilled
1 dash Chocolate bitters
Sparkling wine, to top
Garnish: Melted chocolate chips; Crushed candy cane; Whole candy cane
Glass: Champagne flute
Rim a Champagne flute with melted chocolate chips and a crushed candy cane.
Add the white créme de menthe and chocolate bitters into the prepared glass, and top with sparkling wine.
Garnish with a whole candy cane.
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How to make the Apple Cranberry Moscow Mule:
2 oz Vodka
1 oz Cran-Apple juice
¼ oz Fresh lime juice
Ginger beer, to top
Garnish: Cranberries; Apple slices
Glass: Mule mug
Pour the first 3 ingredients into a mule mug and add ice.
Top with ginger beer.
Garnish with fresh cranberries and apple slices.
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How to make the Spiced Pumpkin Flip:
1 oz Bourbon
½ oz Amaretto
2 oz Pumpkin ale
½ oz Agave nectar
1 tsp Pumpkin butter
1 Whole egg
Garnish: Grated nutmeg
Glass: Rocks
Add all ingredients to a shaker and dry shake until combined.
Add ice and shake very hard until chilled and frothy.
Strain into a rocks glass.
Top with grated nutmeg.
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How to make the Grave Digger:
1 1/2 oz Vanilla-infused brandy*
3/4 oz Coffee liqueur
½ oz Grand Marnier
1 oz Espresso
Garnish: Whipped cream; Oreo cookies
Glass: Coupe
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a coupe.
Top with whipped cream and crushed Oreo cookies (discarding cream in center).
*Vanilla-infused brandy: Cut 2 fresh vanilla pods lengthwise and place into a 750 mL bottle of brandy. Let sit for 3 to 5 days, shaking occasionally. Strain out pods and store.
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How to make the Rum & Smoke:
1 ½ oz Aged rum
¾ oz Oloroso sherry
¼ oz Tempus Fugit Gran Classico bitter liqueur
1 barspoon Smoked-rosemary simple syrup*
Garnish: Flamed rosemary sprig
Glass: Rocks
In a mixing glass, add all ingredients with ice and stir until chilled.
Strain into a rocks glass over fresh ice.
Garnish with a flamed rosemary sprig.
Cover with a glass dome and let sit for 1-2 minutes, or until the cocktail is well smoked, before drinking.
*Smoked-rosemary simple syrup: In a saucepan over medium heat, combine ½ cup sugar, ½ cup water and zest from 1 orange and stir until just under boil. Remove from heat. With a kitchen torch or lighter, flame one rosemary sprig until it begins to smoke on all sides. Drop smoking sprig into saucepan and let steep, covered, for 20 minutes. Strain out solids and store in refrigerator up to one week.
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How to make the Witches' Brew:
2 oz Islay scotch
½ oz Fino sherry
1 oz Fresh lemon juice
½ oz Simple syrup
½ oz Beet juice
Garnish: Dry ice*
Glass: Glass pipe or Rocks
Add all ingredients except the beet juice into a shaker with ice and shake until chilled.
Strain into a glass pipe or rocks glass over fresh ice.
Top with the beet juice.
*Dry ice: For the full Halloween effect, drop a small cube of dry ice into the glass using tongs or sturdy gloves. Never use bare hands. Wait for the smoking to stop and the ice to completely melt before drinking your cocktail. Never ingest dry ice.
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How to make a Rum Old Fashioned:
2 oz Bacardí Reserva Ocho rum
1 barspoon Demerara syrup
1 barspoon Allspice dram
2 dashes Orange bitters
2 dashes Angostura bitters
Garnish: Orange twist
Glass: Old Fashioned
Place a large ice cube into an Old Fashioned glass.
Add all the ingredients and stir for 5 seconds.
Garnish with an orange twist.
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Bar veteran Dale DeGroff, however, says the drink’s name references the mixture that’s left in the shaker after straining and served in a shot glass on the side. This little treat is called, that’s right, a sidecar.
How to make the Sidecar:
1 ½ oz Hennessy V.S.O.P Privilège Cognac
¾ oz Cointreau
¾ oz Fresh lemon juice
Garnish: Orange twist; Sugar rim
Glass: Coupe
Coat the rim of a coupe glass with sugar and set aside.
Add all ingredients into a shaker with ice and shake.
Strain into the prepared glass.
Garnish with an orange twist.
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Up until the late 1800s, it was made with French brandy as a base—Sazerac de Forge et Fils, to be exact—before bartenders switched to rye, the spirit newly arriving by the barge-load down the Mississippi. A well-made Rye Sazerac is indeed a tasty thing, full of spice and depth, though perhaps, we think, a hair too much muscle.
Which is why Liquor.com’s house recipe combines equal parts cognac and rye, not as a gestural homage to a lost classic but because the two work together so perfectly. The coupling is a boozy yin-yang that when accented by the licorice flavors of absinthe produces a cocktail that’s simultaneously soft and bold, smooth and brash, and so unmistakably New Orleans.
How to make a Sazerac:
Absinthe, to rinse
1 Sugar cube
½ tsp Cold water
3 dashes Peychaud’s bitters
2 dashes Angostura bitters
1 ¼ oz Rye whiskey
1 ¼ oz Hennessy V.S.O.P Privilège Cognac
Garnish: Lemon peel
Glass: Rocks
Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.
In a mixing glass, muddle the sugar cube, water and both bitters.
Add the rye and cognac fill with ice, and stir until well-chilled.
Strain into the prepared glass.
Twist a slice of lemon peel over the surface to extract the oils and then discard.
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How to make the Maple Old Fashioned:
2 oz Santa Teresa 1796 rum
½ oz Maple Syrup
2 dashes Angostura bitters
Garnish: Orange twist
Glass: Cocktail
Add all ingredients into a mixing glass with ice and stir.
Strain into a chilled cocktail glass.
Garnish with an orange twist.
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Amazingly, the drink that socialites tipped to their lips in the 19th century looks and tastes pretty much the same as the one served today at any decent cocktail bar. The Manhattan’s mix of American whiskey and Italian vermouth, perked up with a few dashes of aromatic bitters, is timeless and tasty—the very definition of what a cocktail should be.
Early versions call for rye, with its spicier, edgier profile. Purists claim that it’s not a Manhattan without it, but who has ever had fun drinking with a purist? We find that bourbon creates a beautiful, if mellower, drink. And while Angostura bitters are a must in any variation, a single dash of orange bitters helps brighten the cocktail’s edges, bringing the whiskey and vermouth together seamlessly.
How to make a Manhattan:
2 oz Bourbon or Rye
1 oz Sweet vermouth
2 dashes Angostura bitters
1 dash Orange bitters
Garnish: Brandied cherry
Glass: Coupe
Add all the ingredients into a mixing glass with ice, and stir until well-chilled.
Strain into a chilled coupe.
Garnish with a brandied cherry.
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How to make the Bourbon Strawberry Iced Tea:
2 Large fresh strawberries (sliced into quarters)
1 oz Fresh lemon juice
¾ oz Rich simple syrup (2 parts sugar, 1 part water)
2 oz Bourbon
Unsweetened iced tea, to top
Garnish: Mint sprig; Skewered blueberries and strawberries
Glass: Collins
Add the strawberries and lemon juice into a mixing glass and gently muddle.
Add the syrup and bourbon, fill the glass with ice, and shake until well-chilled.
Strain into a Collins glass over fresh ice.
Top with unsweetened iced tea.
Garnish with a mint sprig and skewered blueberries and strawberries.
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In fact, it’s not really a cocktail at all. The combination of vodka, lime juice and orange liqueur is served ice-cold as a shot and consumed, more often than not, in less time than it takes to assemble.
Which is not to suggest you approach the task haphazardly. The key to mixing a great shooter is to strip out the loose ends and focus on the bold and bracing. Its journey, after all, is a fast one.
This recipe calls for a full two ounces of vodka, and fresh lime juice as opposed to sour mix or Rose’s lime cordial, neither of which delivers the same tangy bite that gives the Kamikaze its backbone. Be sure to shake thoroughly for at least 10 seconds and double-strain to sift out any ice shards. In the end, you’ll have enough for two shots, because cutting to the chase is a team sport.
How to make the Kamikaze:
2 oz Vodka
¾ oz Orange liqueur
¾ oz Fresh lime juice
Glass: Shot glass
Makes 2 shots.
Add all the ingredients into a shaker with ice, and shake thoroughly until well-chilled.
Double-strain into two shot glasses.
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How to make the Caipirinha:
½ Lime, cut into wedges
2 tsp Sugar
2 oz Leblon Cachaça
Garnish: Lime wheel
Glass: Double Old Fashioned
In a double Old Fashioned glass, muddle the sugar and lime.
Fill with ice, add the cachaça, and stir briefly.
Garnish with a lime wheel (optional).
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Appropriately, almost all of the ingredients in the Mojito are indigenous to Cuba. Rum, lime, mint and sugar (derived from cane juice) are mixed with soda water to create a refreshing classic cocktail.
The Mojito is traditionally served over ice in a highball glass and often associated with summer. Like your cocktails with literary references? You’re in luck. The Mojito is said to have been a favorite of Ernest Hemingway.
While the Mojito is slightly more labor-intensive than other cocktails because it involves muddling the mint, the end result is a delicious, refreshing cocktail that can be enjoyed any time of the year.
How to make a Mojito:
3 Mint Leaves
2 oz Bacardí Superior
¾ oz Fresh lime juice
½ oz Simple syrup
Club soda, to top
Garnish:Mint sprig; lime wheel
Glass: Highball
Lightly muddle the mint in a shaker.
Add the rum, lime juice, simple syrup and ice and give it a brief shake.
Strain into a highball glass over fresh ice.
Top with the club soda.
Garnish with a mint sprig and a lime wheel.
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How to make a Daiquiri:
2 oz Bacardí Superior
1 oz Fresh lime juice
¾ oz Demerara sugar syrup
Garnish: Lime twist
Glass: Coupe
Add all the ingredients into a shaker with ice, and shake until well-chilled.
Strain into a chilled coupe.
Garnish with a lime twist.
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¼ oz Agave nectar
1 dash Angostura bitters
Orange peel
3 oz Patrón Añejo
Garnish: Brandied cherry
Glass: Old Fashioned
In an Old Fashioned glass, lightly muddle the agave nectar, bitters and orange peel.
Fill with ice, add the tequila and stir.
Garnish with a brandied cherry.
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Although many people reach for premade sour mix, we highly recommend using fresh lime juice. The end result is—let’s face it—superior.
When talking Margaritas, it’s easy to get lost in stories about who invented the drink or get mired in debates over salt versus no salt; blended or frozen; triple sec, Cointreau or Grand-Marnier. In our opinion, this version is the tried-and-true recipe for the best Margarita you can make. Memorize it, and you’ll always impress.
2 oz Patrón Silver
1 oz Fresh lime juice
½ oz Orange liqueur
½ oz Agave syrup
Garnish: Lime wheel, kosher salt
Glass: Rocks
Add all the ingredients into a shaker with ice, and shake until chilled.
Strain into the prepared rocks glass over fresh ice.
Garnish with a lime wheel and kosher salt (optional).
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2 oz Grey Goose
2 oz Coffee liqueur
Club soda, to top
Glass: Rocks
Add the coffee liqueur and vodka into a rocks glass over ice.
Top with the club soda.
Serve with a straw.
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How to make a Summerthyme Screwdriver:
Serves 6-7
5 orange wheels (sliced thickly)
2 Lemons
11 oz Grey Goose
5 ½ oz Aperol
17 oz Fresh orange juice
Club soda, to top
Garnish: Thyme sprigs, orange wheels
Glass: Collins
Lightly muddle the orange wheels at the bottom of a pitcher.
Hand-squeeze the lemons into the pitcher and discard the shell.
Add the vodka, Aperol and orange juice and fill with ice.
Top with the club soda and gently stir.
Garnish with thyme sprigs and orange wheels.
Serve in a Collins glass.
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1 ½ oz Bombay Sapphire
Juice of half a lemon or lime
Ginger ale, to top
Garnish: Lemon or lime wedge
Glass: Collins
Fill a Collins glass with ice and add the gin and lemon or lime juice.
Fill with ginger ale and stir briefly.
Garnish with a lemon or lime wedge.
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In its hundred-year history, few cocktails have encouraged more frenzied experimentation than the beloved Negroni. Its one-to-one-to-one recipe of gin, Campari and sweet vermouth has become the platform on which generations of drink mixers have left their thumbprint.
But how do you mix the perfect version? Start by selecting the right base materials. The key to a great Negroni is finding a gin-vermouth pairing that complements, rather than overpowers, the bitter, bold flavors of Campari. Once you zero in on a winning trio, write it down, memorize it, and request it at your favorite bar. You’ll make the count proud.
1 oz Bombay Sapphire
1 oz Campari
1 oz Sweet vermouth
Garnish: Orange peel
Glass: Rocks
Add all the ingredients into a mixing glass with ice, and stir until well-chilled.
Strain into a rocks glass filled with large ice cubes.
Garnish with an orange peel.
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How to make the Rosemary Mezcal Negroni:
1¼ oz Mezcal
1 oz Sweet vermouth
1 oz Rosemary-infused Campari*
Garnish: Grapefruit peel; Rosemary sprig
Glass: Rocks
Add all ingredients in a mixing glass with ice and stir.
Strain into a rocks glass over fresh ice.
Express oil from a grapefruit peel over the drink and discard.
Garnish with a rosemary sprig. (Optional: Using a kitchen torch, flame the rosemary until it smokes and extinguish before serving.)
*Rosemary-infused Campari: In a large Mason jar, combine 12 oz Campari and 4 rosemary sprigs and seal. Let sit at room temperature for 24 hours, shaking occasionally. Strain out solids and keep in the refrigerator for up to one month.
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In truth, you could draw a straight line connecting this drink to the first recorded definition of the cocktail category in general (circa 1806), which calls for spirits, sugar, water and bitters. You could also skip the history lesson and simply make the drink. Do the latter.
Start by using good bourbon, the rule being that if you wouldn’t sip it by itself it has no place at the helm of a Bourbon Old Fashioned. (There are other whiskey drinks for masking subpar booze—this isn’t one of them.) From there, the cocktail-minded seem to break into two camps: simple syrup or muddled sugar.
While a barspoon of syrup can cut your prep time in half, it robs the drink of some of the weight and texture that makes it so appealing. And anyway, what’s the big rush? The Bourbon Old Fashioned isn’t going anywhere.
How to make the Bourbon Old Fashioned:
½ tsp Sugar
3 dashes Angostura bitters
1 tsp Water
2 oz Bourbon
Garnish: Orange peel
Glass: Rocks
Instructions:
Add the sugar, bitters and water into a rocks glass, and stir until sugar is nearly dissolved.
Fill the glass with large ice cubes, add the bourbon, and gently stir to combine the flavors.
Express the oil of an orange peel over the glass, then drop in.
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How to make the Blackberry Mint Julep Margarita:
2 oz Añejo tequila
5 Blackberries
6 Mint leaves
1 oz Fresh lime juice
1 oz Honey syrup (1 part honey, 1 part water)
Garnish: 2 blackberries, 1 mint sprig
Glass: Julep cup
In a shaker, add all ingredients and muddle.
Add ice and shake.
Strain into a Julep cup over fresh ice.
Garnish with 2 blackberries and a mint sprig.
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How to make a Peeping Tom:
1 1/2 oz Old Tom gin
1/2 oz Crème de Violette
1 oz Lemon juice
3/4 oz Simple syrup
Garnish: Peeps marshmallow candies
Glass: Coupe or Cocktail
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a coupe.
Garnish with 2 Peeps marshmallow candies.
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That’s because the Long Island Iced Tea succeeds where so many of today’s refined cocktails fall short: It’s boozy AF—more than four ounces of alcohol against less than half that amount in mixers. Unless you’re a sailor on shore leave, that’s a red-flag ratio rife with morning-after consequences. It’s also precisely what a person needs every now and then.
Best then not to intellectualize the Long Island Iced Tea and simply love it for what it is: an easy-gulping, one-and-done stiffy. If you’re looking to tame your tea a bit, pull back the boozy parts from three-quarter ounce to half-ounce, and lean in on the cola. The good people of Long Island won’t be offended.
¾ oz Gin
¾ oz White rum
¾ oz Silver tequila
¾ oz Vodka
¾ oz Triple sec
¾ oz Simple syrup
¾ oz Fresh lemon juice
Cola, to top
Garnish: Lemon wedge
Glass: Collins
Add all the ingredients except the cola into a Collins glass with ice.
Top with a splash of the cola and stir briefly.
Garnish with a lemon wedge.
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How to make an Irish Affogato:
¾ oz Irish whiskey
½ oz Baileys Irish Cream
1 scoop Coffee ice cream
1 ½ oz Cold brew coffee
Garnish: Whipped cream; Chocolate shavings
Glass: Georgian Irish Coffee mug
In a Georgian Irish Coffee mug, add all ingredients.
Garnish with whipped cream and chocolate shavings.
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How to make a Shamrock Shot:
Serves 2
1 ¼ oz Vanilla vodka
1 ¼ oz Crème de menthe
4 dashes Chocolate bitters
2 oz Heavy cream
Garnish: Whipped cream; Andes crème de menthe thin
Glass: Shot
Add all ingredients into a shaker with ice and shake.
Strain into a shot glass.
Top with whipped cream.
Garnish with an Andes crème de menthe thin.
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How to make the Toblerone:
¾ oz Kahlúa
¾ oz Frangelico
¾ oz Baileys Irish Cream
½ oz Honey syrup
1 oz Heavy cream
Garnish: Toblerone chocolate shavings; Chocolate syrup rim
Glass: Cocktail
Place chocolate syrup in a small shallow bowl or rimmed plate. Dip the rim of the cocktail glass in the chocolate, and chill to set.
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into the prepared glass.
Garnish with Toblerone chocolate bar shavings.
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How to make the Hot Blooded:
2 oz Rye whiskey
1/2 oz Ancho Reyes ancho chile liqueur
1/2 oz Fresh lime juice
1/2 oz Blood orange juice
1/2 oz Simple syrup
4 dashes Hot sauce
Garnish: Blood orange peel; Lime peel
Glass: Coupe
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a coupe.
Garnish with skewered heart-shaped blood orange and lime peels.
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How to make the CBD Spritz:
1 oz Vodka
1 oz Aperol
2 oz Sparkling wine
2 oz Sprig CBD-infused zero-sugar sparkling citrus soda:
http://bit.ly/2RWoSfU
Garnish: Grapefruit slice
Glass: Double rocks
Add all ingredients into a double rocks glass over ice and stir.
Garnish with a grapefruit slice.
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How to make the Matcha-Sesame Punch:
1 oz Sencha-tea-infused vodka*
1 oz Sesame-infused vodka**
¾ oz Cane syrup
½ oz Half-and-half
⅛ tsp Matcha powder
Glass: Teacup
Combine all ingredients in a shaker tin, and dry shake to aerate.
Shake with ice, and fine-strain into a teacup.
*Sencha-tea-infused vodka: Add four tablespoons of green tea into one liter of vodka. Let infuse for up to 15 minutes.
**Sesame-infused vodka: Toast black and white sesame over medium-low heat for about five minutes until it starts to “pop” and smell a bit similar to popcorn. Transfer into a container and let cool. Add 1 liter of vodka and let infuse for 24 hours. Fine-strain into a clean bottle. Keeps about 1 week.
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How to make the Cranberry-Ginger Mimosa:
2 oz Ginger ale or ginger beer
2 oz Cranberry juice
Champagne, to top
Garnish: Sugared cranberries
Glass: Champagne flute
Combine all of the ingredients in a Champagne flute.
Garnish with sugared cranberries.
Visit the Cookie Rookie for the Sugared Cranberries recipe: thecookierookie.com/easy-sugared-cranberries
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How to make the Jingle Ball:
2 oz Pine-infused vodka, chilled*
4 oz Soda water, chilled
1/4 oz Cranberry juice
Garnish: Pine sprigs; Fresh cranberries
Glass: Large holiday ornament (plastic or drink-safe glass)
Fill a small bowl or plate with crushed ice.
Place a large holiday ornament in the middle of the ice and remove the top.
Add 2 pine sprigs and 8 fresh cranberries.
Pour the chilled pine-infused vodka into the ornament.
Top with the chilled soda water.
Finish with the cranberry juice.
Serve with a straw.
*Pine-infused vodka: Add 3 large pine sprigs into a 750 mL bottle of unflavored vodka, and let sit at room temperature for 24 hours. Strain out sprigs, and store in the freezer indefinitely.
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How to make the Muddled Pine:
1 dash Angostura bitters
1 oz Fresh lemon juice
½ oz Pine syrup*
15 Fresh cranberries
1 oz Gin or vodka (optional)
½ oz Lemon-lime soda
Garnish: 3 cranberries; 1 pine sprig
Glass: Rocks
Add the bitters, lemon juice, pine syrup and cranberries to a shaker, and muddle the cranberries.
Add the gin or vodka (optional) and ice, and shake until chilled.
Strain into a rocks glass over ice, and top with the lemon-lime soda.
Garnish with 3 cranberries and a sprig of pine.
*Pine syrup: Bring 1 cup of water and 1 cup of sugar to a boil until dissolved. Reduce heat to low, and add a handful of chopped pine needles. Stir and remove from heat, and let sit for 2 hours. Strain and refrigerate. Keeps up to 3 weeks.
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How to make the Bourbon Rosemary Punch:
1 bottle Rosemary-infused Aperol* (750 mL)
12 oz Bourbon
6 oz Honey syrup
6 oz Grapefruit juice
1 bottle Dry sparkling wine (750 mL)
1 bottle Soda water (750 mL)
Garnish: Grapefruit wheels; Rosemary sprigs
Glass: Punch bowl
Combine the first four ingredients in a punch bowl and add large ice cubes. Top with the sparkling wine and soda water. Garnish with grapefruit wheels and rosemary sprigs.
*Rosemary-infused Aperol: Place 4 sprigs of rosemary in a 750 mL bottle of Aperol and let sit for 6 hours at room temperature, then strain out herbs.
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How to make the Pumpkin Toddy:
1 oz Apple brandy
½ oz Rye whiskey
½ oz Lemon juice
½ oz Grade B maple syrup
1 tsp Pumpkin puree
2 drops Angostura bitters
5 oz Boiling water
Garnish: Grated cinnamon
Glass: Mug
Add all ingredients except the water to a preheated mug.
Top with the boiling water and stir to combine.
Top with grated cinnamon.
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How to make the Devil’s Margarita:
1 1/2 oz Blanco tequila
1 oz Fresh lime juice
3/4 oz Simple syrup
1/2 oz Red wine
Garnish: Lime wheel
Glass: Cocktail
In a pint glass, add the tequila, lime juice and syrup with ice and shake until well-chilled.
Strain into a cocktail glass.
Float the red wine over the glass.
Garnish with a lime wheel.
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How to make a Bourbon Cider Slushie:
2 oz Bourbon
¾ oz Cinnamon vanilla syrup*
¾ oz Fresh lemon juice
1 oz Apple cider
Garnish: Apple slice; Cinnamon stick
Glass: Moscow Mule mug
Combine all the ingredients into a blender with cubed ice and blend until smooth.
Pour into a Moscow Mule mug.
Garnish with an apple slice and a cinnamon stick.
*Cinnamon-vanilla syrup: In a saucepan, bring 2 cinnamon sticks, 1 tsp vanilla extract, ¾ cup water and ¾ cup turbinado sugar to a boil. Stir until the sugar dissolves. Let sit for 10 minutes. Strain into a sealed container and refrigerate for up to 1 month.
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How to make an Espresso Martini:
2 oz Vodka
½ oz Simple syrup
½ oz Coffee liqueur
1 oz Freshly brewed espresso
Garnish: 3 coffee beans
Glass: Cocktail or coupe
Add all of the ingredients to a shaker filled with ice and shake.
Fine-strain into a chilled cocktail glass, and garnish with 3 coffee beans.
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How to make a Tom Collins:
2 oz Gin
1 oz Fresh lemon juice
½ oz Simple syrup
Club soda
Garnish: 2 Lemon wheels
Glass: Collins
Add the gin, lemon juice and simple syrup to a Collins glass.
Fill with ice, top with club soda and stir.
Garnish with 2 lemon slices.
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How to make an Irish Coffee:
1 ½ oz Irish whiskey
2 tsp Brown sugar
Hot brewed coffee
Garnish: Whipped cream
Glass: Irish Coffee mug or stemmed Irish Coffee glass
Filling an Irish Coffee mug or glass with hot water, let sit for 2 minutes, then discard the water.
Add the whiskey and sugar to the glass, fill with the coffee, and stir.
Top with an inch of unsweetened lightly whipped cream.
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How to make a Gin Fizz:
2 oz Gin
1 oz Fresh lemon juice
¾ oz Simple syrup
1 Egg white (about ½ oz)
Club soda, to top
Glass: Fizz or Collins
Add the first four ingredients to a shaker and dry-shake (without ice) for about 10 seconds.
Add 3 or 4 ice cubes and shake very well.
Double-strain into a chilled fizz glass and top with club soda.
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The Tequila Sunrise was created by Bobby Lozoff and Billy Rice in Sausalito, Calif. The cocktail achieved notoriety after Mick Jagger began drinking it, and The Rolling Stones dubbed their 1972 tour “the cocaine and Tequila Sunrise tour.” The drink has been a part of the cocktail cannon ever since.
How to make a Tequila Sunrise:
2 oz Reposado tequila
4 oz Fresh orange juice
¼ oz Grenadine
Garnish: Orange slice, cherry
Glass: Highball
Add the tequila and then the orange juice to a chilled highball glass.
Float the grenadine on top.
Garnish with an orange slice and a cherry.
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How to make a Rob Roy:
2 oz Scotch
¾ oz Sweet vermouth
3 drops Angostura bitters
Garnish: 1 cherry
Glass: Cocktail
Add all the ingredients to a mixing glass and fill with ice.
Stir, and strain into a chilled cocktail glass.
Garnish with a cherry.
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How to make a Sparkling Watermelon Punch:
Serves 2
1 Mini watermelon
6 Mint leaves
4 oz Vodka
2 oz Fresh lime juice
1 oz Simple syrup
Sparkling wine, to top
Garnish: Lime wheels, mint sprig
Glass: Carved half watermelon
With a large spoon or ice cream scoop, carve out the insides of half a mini watermelon and set aside.
Add watermelon chunks and six mint leaves to a blender and purée until smooth.
Fine strain purée to remove pulp and add watermelon juice (about 1 cup) to a separate container.
In the carved watermelon half, add cubed ice, vodka, lime juice, simple syrup and 5 oz of watermelon juice.
Top with sparkling wine.
Garnish with lime wheels and a mint sprig.
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How to make a Cosmopolitan:
1 ½ oz Absolut Citron
1 oz Orange liqueur
½ oz Fresh lime juice
1 dash Cranberry juice cocktail
Garnish: Lime wheel
Glass: Cocktail
Instructions:
Add all the ingredients to a shaker and fill with ice.
Shake, and strain into a chilled cocktail glass.
Garnish with a lime wheel.
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