# Cocktail Glass — full content > Every cocktail in the catalogue, with ingredients, preparation steps, garnish, and origin notes where available. For programmatic access, cocktail.glass runs a Model Context Protocol (MCP) server at https://cocktail.glass/mcp — a stateless Streamable HTTP endpoint whose tools search cocktails, list the whole catalogue, return full recipes, find drinks by ingredient, find drinks featured in a film or TV show, find drinks you can make from a set of ingredients, and suggest a random cocktail. The MCP server card is at https://cocktail.glass/.well-known/mcp/server-card.json, a machine-readable API catalogue at https://cocktail.glass/.well-known/api-catalog, and an Agent Skills index at https://cocktail.glass/.well-known/agent-skills/index.json. The full catalogue is also available as JSON from https://cocktail.glass/cocktails.json. --- ## Margarita Source: https://cocktail.glass/margarita/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Tequila blanco - 30 ml Lime juice - 30 ml Triple sec ### Preparation 1. Rim the coupe glass with salt. 2. Shake all ingredients with ice. 3. Strain into a chilled coupe glass. **Garnish:** Lime wheel, salt rim ### Origin The Margarita is believed to have originated in Mexico in the late 1930s or early 1940s, with various accounts attributing its creation to different bartenders. Its rise in popularity is often linked to American tourists visiting Mexico, who embraced the refreshing tequila-based cocktail. ## Old Fashioned Source: https://cocktail.glass/old-fashioned/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 60 ml Bourbon - 1 piece Sugar cube - 3 dash Angostura bitters - 1 barspoon Water ### Preparation 1. Muddle sugar cube with bitters and water. 2. Add bourbon and ice. 3. Stir until chilled. **Garnish:** Orange peel ### Origin The Old Fashioned originated in the early 19th century, primarily in the United States, as a simple whiskey cocktail that emphasized the spirit itself. It gained popularity as a classic drink among gentlemen in the 1880s, often ordered as a 'whiskey cocktail' before evolving into its current name. ## Negroni Source: https://cocktail.glass/negroni/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 30 ml Gin - 30 ml Campari - 30 ml Sweet vermouth ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Orange peel ### Origin The Negroni was born in Florence, Italy, around 1919, when Count Camillo Negroni asked his bartender at Caffè Casoni to strengthen his usual Americano by replacing the soda water with gin. The bartender, Fosco Scarselli, obliged and added an orange garnish instead of lemon to mark the difference. The equal-parts combination of gin, Campari, and sweet vermouth became an instant classic that has endured for over a century. ## Daiquiri Source: https://cocktail.glass/daiquiri/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml White rum - 30 ml Lime juice - 15 ml Sugar syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lime wheel ### Origin The Daiquiri is believed to have been created in the late 19th century in Cuba, specifically named after a beach near Santiago. It became popular among American tourists and was further popularized by figures like Ernest Hemingway in the mid-20th century. ## Manhattan Source: https://cocktail.glass/manhattan/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Rye whiskey - 30 ml Sweet vermouth - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Brandied cherry ### Origin The Manhattan cocktail emerged in the mid-1800s in New York City, with various stories attributing its creation to the Manhattan Club. It quickly became a favorite among the city's elite and remains a staple of classic cocktail culture. ## Mojito Source: https://cocktail.glass/mojito/ Fizz & Collins cocktail · Served in a Highball ### Ingredients - 60 ml White rum - 30 ml Lime juice - 20 ml Sugar syrup - 8 leaves Mint leaves - 60 ml Soda water ### Preparation 1. Gently muddle mint with syrup and lime juice. 2. Add rum and ice. 3. Top with soda water. 4. Stir briefly. **Garnish:** Mint sprig ### Origin The Mojito has roots in 16th century Cuba, where a similar drink was made with aguardiente, mint, and lime. It gained modern popularity in the 20th century, particularly as a favorite of Ernest Hemingway at La Bodeguita del Medio in Havana. ## Whiskey Sour Source: https://cocktail.glass/whiskey-sour/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Bourbon - 30 ml Lemon juice - 15 ml Sugar syrup - 1 piece Egg white ### Preparation 1. Dry shake all ingredients without ice. 2. Shake again with ice. 3. Strain into a rocks glass over ice. **Garnish:** Angostura bitters drops, cherry ### Origin The Whiskey Sour dates back to the 1860s and is one of the earliest known cocktails, with its recipe appearing in Jerry Thomas's 1862 book, 'The Bartender's Guide.' It has since become a classic, enjoyed for its balance of flavors. ## Martini Source: https://cocktail.glass/martini/ Spirit-Forward cocktail · Served in a Martini ### Ingredients - 60 ml Gin - 15 ml Dry vermouth ### Preparation 1. Stir ingredients with ice. 2. Strain into a chilled martini glass. **Garnish:** Lemon twist or olive ### Origin The Martini's origins are somewhat murky, but it is generally thought to have been created in the late 19th century in the United States, possibly in San Francisco or New York. Its popularity surged during Prohibition and it has since become a symbol of sophistication. ## Espresso Martini Source: https://cocktail.glass/espresso-martini/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 45 ml Vodka - 30 ml Coffee liqueur - 30 ml Espresso - 10 ml Sugar syrup ### Preparation 1. Shake all ingredients vigorously with ice. 2. Strain into a chilled coupe glass. **Garnish:** Three coffee beans ### Origin The Espresso Martini was invented in the 1980s by bartender Dick Bradsell in London, who wanted to create a drink that combined the effects of caffeine with the pleasure of a cocktail. It quickly became a modern classic, celebrated for its unique blend of flavors. ## Cosmopolitan Source: https://cocktail.glass/cosmopolitan/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Citrus vodka - 15 ml Triple sec - 30 ml Cranberry juice - 15 ml Lime juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lime wheel ### Origin The Cosmopolitan gained prominence in the 1990s, particularly in New York City, as a chic cocktail favored by the trendy crowd. Its exact origins are debated, but it is often associated with the rise of modern cocktail culture and popularized by shows like 'Sex and the City.' ## Mai Tai Source: https://cocktail.glass/mai-tai/ Tiki cocktail · Served in a Tumbler ### Ingredients - 30 ml Aged rum - 30 ml Jamaican rum - 15 ml Orange curaçao - 30 ml Lime juice - 15 ml Orgeat ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass filled with crushed ice. **Garnish:** Mint sprig, lime shell, spent lime ### Origin The Mai Tai was created in the 1940s in California, attributed to either Trader Vic's or Don the Beachcomber, both of whom claimed to have invented it. This cocktail became synonymous with tiki culture and is celebrated for its tropical flavors. ## Moscow Mule Source: https://cocktail.glass/moscow-mule/ Highball cocktail · Served in a Copper mug ### Ingredients - 60 ml Vodka - 20 ml Lime juice - 120 ml Ginger beer ### Preparation 1. Build in a copper mug over ice. 2. Add vodka and lime juice. 3. Top with ginger beer. 4. Stir gently. **Garnish:** Lime wedge ### Origin The Moscow Mule was invented in the 1940s in the United States, reportedly by a bartender at the Cock 'n' Bull pub in Hollywood. It was created as a way to popularize vodka in America and is known for its distinctive copper mug. ## Aperol Spritz Source: https://cocktail.glass/aperol-spritz/ Spritz cocktail · Served in a Wine glass ### Ingredients - 60 ml Aperol - 90 ml Prosecco - 30 ml Soda water ### Preparation 1. Build in a wine glass over ice. 2. Add Aperol. 3. Add prosecco. 4. Add soda water. 5. Stir gently. **Garnish:** Orange slice ### Origin The Aperol Spritz originated in Italy, with its roots tracing back to the 1950s when Aperol was combined with Prosecco and soda water. It has since become a popular aperitif, especially in the summer months. ## Piña Colada Source: https://cocktail.glass/pina-colada/ Tiki cocktail · Served in a Hurricane ### Ingredients - 60 ml White rum - 45 ml Coconut cream - 90 ml Pineapple juice ### Preparation 1. Blend all ingredients with a cup of crushed ice until smooth. 2. Pour into a hurricane glass. **Garnish:** Pineapple wedge, cherry ### Origin The Piña Colada was created in Puerto Rico in the 1950s, with various claims to its invention, including a bartender at the Caribe Hilton. It quickly became a symbol of tropical cocktails and is often associated with beach vacations. ## Gin and Tonic Source: https://cocktail.glass/gin-and-tonic/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Gin - 120 ml Tonic water ### Preparation 1. Build in a highball glass over ice. 2. Add gin. 3. Top with tonic water. 4. Stir gently. **Garnish:** Lime wedge ### Origin The Gin and Tonic originated in the 19th century, primarily as a way for British colonial officers in India to consume quinine, a malaria treatment, mixed with gin. It has since evolved into a refreshing classic enjoyed worldwide. ## Paloma Source: https://cocktail.glass/paloma/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Tequila blanco - 15 ml Lime juice - 120 ml Grapefruit soda - 1 pinch Pinch of salt ### Preparation 1. Rim the glass with salt. 2. Build in a highball glass over ice. 3. Add tequila and lime juice. 4. Top with grapefruit soda. **Garnish:** Grapefruit wedge, salt rim ### Origin The Paloma is a traditional Mexican cocktail that likely emerged in the mid-20th century, combining tequila with grapefruit soda. It is often enjoyed as a refreshing drink, especially in warmer climates. ## Sidecar Source: https://cocktail.glass/sidecar/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Cognac - 20 ml Triple sec - 20 ml Lemon juice ### Preparation 1. Rim the coupe glass with sugar. 2. Shake all ingredients with ice. 3. Strain into a chilled coupe glass. **Garnish:** Sugar rim, orange peel ### Origin The Sidecar is believed to have been created in the early 20th century, with various claims of its origin, including Paris and London. It has become a classic cocktail, known for its balance of flavors and historical significance. ## Tom Collins Source: https://cocktail.glass/tom-collins/ Fizz & Collins cocktail · Served in a Collins ### Ingredients - 60 ml Gin - 30 ml Lemon juice - 15 ml Sugar syrup - 60 ml Soda water ### Preparation 1. Shake gin, lemon juice and syrup with ice. 2. Strain into a Collins glass over ice. 3. Top with soda water. **Garnish:** Lemon wheel, cherry ### Origin The Tom Collins dates back to the 19th century, with its first recorded recipe appearing in the 1870s. It is named after a hoax that circulated in New York City and has since become a refreshing classic cocktail. ## French 75 Source: https://cocktail.glass/french-75/ Champagne Cocktail cocktail · Served in a Flute ### Ingredients - 30 ml Gin - 15 ml Lemon juice - 15 ml Sugar syrup - 60 ml Champagne ### Preparation 1. Shake gin, lemon juice and syrup with ice. 2. Strain into a flute. 3. Top with champagne. **Garnish:** Lemon twist ### Origin The French 75 is thought to have originated during World War I, named after the French 75mm field gun due to its strong kick. It combines gin, lemon juice, sugar, and champagne, embodying a celebratory spirit. ## Boulevardier Source: https://cocktail.glass/boulevardier/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 45 ml Bourbon - 30 ml Campari - 30 ml Sweet vermouth ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Orange peel ### Origin The Boulevardier is a classic cocktail that emerged in the 1920s, often attributed to bartender Erskine Gwynne in Paris. It is a whiskey-based variation of the Negroni, reflecting the era's sophisticated drinking culture. ## Caipirinha Source: https://cocktail.glass/caipirinha/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Cachaça - 1 whole Lime - 2 barspoon Sugar ### Preparation 1. Cut lime into wedges and muddle with sugar in a rocks glass. 2. Fill with crushed ice. 3. Add cachaça. 4. Stir briefly. ### Origin The Caipirinha is Brazil's national cocktail, with origins dating back to the early 20th century. It is traditionally made with cachaça, lime, and sugar, embodying the vibrant spirit of Brazilian culture. ## Gimlet Source: https://cocktail.glass/gimlet/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Gin - 30 ml Lime juice - 15 ml Sugar syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lime wheel ### Origin The Gimlet is thought to have originated in the 19th century, initially created as a way to encourage sailors to consume lime juice to prevent scurvy. It has since evolved into a classic cocktail, enjoyed for its simplicity and balance. ## Mint Julep Source: https://cocktail.glass/mint-julep/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 75 ml Bourbon - 15 ml Sugar syrup - 8 leaves Mint leaves ### Preparation 1. Gently muddle mint with syrup in a julep cup. 2. Add bourbon and pack with crushed ice. 3. Stir until frosted. **Garnish:** Mint bouquet ### Origin The Mint Julep originated in the Southern United States, with its first known recipes dating back to the 18th century. It became particularly popular as a refreshing drink during the hot summer months, especially in Kentucky. ## Dark 'n' Stormy Source: https://cocktail.glass/dark-n-stormy/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Dark rum - 120 ml Ginger beer - 15 ml Lime juice ### Preparation 1. Build in a highball glass over ice. 2. Add lime juice, ginger beer. 3. Float dark rum on top. **Garnish:** Lime wedge ### Origin The Dark 'n' Stormy cocktail is believed to have originated in Bermuda in the 1920s, where it was created by sailors using dark rum and ginger beer. It has since become a signature drink of the island, often associated with its tropical climate. ## Sazerac Source: https://cocktail.glass/sazerac/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 60 ml Rye whiskey - 1 piece Sugar cube - 3 dash Peychaud's bitters - 1 barspoon Absinthe ### Preparation 1. Rinse a chilled rocks glass with absinthe. 2. Muddle sugar with bitters. 3. Add whiskey. 4. Stir with ice. 5. Strain into prepared glass. **Garnish:** Lemon peel ### Origin The Sazerac is one of the oldest known cocktails, originating in New Orleans in the early 19th century. It was initially made with Cognac but later evolved to use rye whiskey, reflecting the city's rich cocktail culture. ## Zombie Source: https://cocktail.glass/zombie/ Tiki cocktail · Served in a Tiki mug ### Ingredients - 45 ml Jamaican rum - 45 ml Gold Puerto Rican rum - 15 ml 151 rum - 20 ml Lime juice - 15 ml Falernum - 10 ml Grenadine - 1 dash Angostura bitters - 20 ml Grapefruit juice ### Preparation 1. Shake all ingredients except 151 rum with ice. 2. Strain into a tiki mug over crushed ice. 3. Float 151 rum on top. **Garnish:** Mint sprig, cherry ### Origin The Zombie cocktail was created in the 1930s by Donn Beach, the founder of the tiki bar trend, at his bar in Hollywood. It quickly gained fame for its potent mix of rums and fruity flavors, becoming a staple of tiki culture. ## Aviation Source: https://cocktail.glass/aviation/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 15 ml Maraschino liqueur - 10 ml Crème de violette - 20 ml Lemon juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Brandied cherry ### Origin The Aviation cocktail emerged in the early 20th century, with its first recorded recipe appearing in a cocktail book published in 1916. It is often credited to bartender Hugo Ensslin at the Hotel Wallick in New York. ## Pisco Sour Source: https://cocktail.glass/pisco-sour/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Pisco - 30 ml Lime juice - 20 ml Sugar syrup - 1 piece Egg white - 3 dash Angostura bitters ### Preparation 1. Dry shake all ingredients without ice. 2. Shake again with ice. 3. Strain into a coupe glass. 4. Dash bitters on foam. **Garnish:** Angostura bitters drops ### Origin The Pisco Sour is a traditional cocktail from Peru, with origins tracing back to the early 20th century. It is made with pisco, a grape brandy, and is celebrated as the national drink of Peru. ## Last Word Source: https://cocktail.glass/last-word/ Sour cocktail · Served in a Coupe ### Ingredients - 22.5 ml Gin - 22.5 ml Green Chartreuse - 22.5 ml Maraschino liqueur - 22.5 ml Lime juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Brandied cherry ### Origin The Last Word cocktail was first created during Prohibition in the 1920s at the Detroit Athletic Club. It has experienced a resurgence in popularity in recent years, becoming a favorite among craft cocktail enthusiasts. ## Penicillin Source: https://cocktail.glass/penicillin/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Blended Scotch - 22.5 ml Lemon juice - 22.5 ml Honey-ginger syrup - 7.5 ml Islay Scotch ### Preparation 1. Shake Scotch, lemon and honey-ginger syrup with ice. 2. Strain into a rocks glass over a large ice cube. 3. Float Islay Scotch on top. **Garnish:** Candied ginger ### Origin The Penicillin cocktail was developed in the early 2000s by bartender Sam Ross at the New York bar Attaboy. It is a modern classic that showcases the blend of Scotch and fresh ingredients. ## Corpse Reviver No. 2 Source: https://cocktail.glass/corpse-reviver-no-2/ Sour cocktail · Served in a Coupe ### Ingredients - 22.5 ml Gin - 22.5 ml Lillet Blanc - 22.5 ml Triple sec - 22.5 ml Lemon juice - 1 dash Absinthe ### Preparation 1. Rinse a coupe with absinthe. 2. Shake remaining ingredients with ice. 3. Strain into the prepared glass. **Garnish:** Orange peel ### Origin The Corpse Reviver No. 2 is a classic cocktail that dates back to the early 20th century, with its first mention appearing in the 1930s. It was originally intended as a morning pick-me-up to revive the spirits after a long night. ## Amaretto Sour Source: https://cocktail.glass/amaretto-sour/ Sour cocktail · Served in a Tumbler ### Ingredients - 45 ml Amaretto - 22.5 ml Bourbon - 30 ml Lemon juice - 10 ml Sugar syrup - 1 piece Egg white ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a rocks glass over ice. **Garnish:** Brandied cherry, lemon peel ### Origin The Amaretto Sour gained popularity in the 1970s and 1980s as a sweet and tangy cocktail. It combines amaretto, an almond-flavored liqueur, with citrus flavors, making it a favorite among many. ## Clover Club Source: https://cocktail.glass/clover-club/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 22.5 ml Lemon juice - 22.5 ml Raspberry syrup - 1 piece Egg white ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a chilled coupe glass. **Garnish:** Raspberries ### Origin The Clover Club cocktail originated in the late 1800s at the Clover Club, a gentlemen's club in Brooklyn, New York. It has since become a classic, known for its refreshing flavor and frothy texture. ## Vieux Carré Source: https://cocktail.glass/vieux-carre/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 30 ml Rye whiskey - 30 ml Cognac - 30 ml Sweet vermouth - 10 ml Bénédictine - 2 dash Peychaud's bitters - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Lemon peel ### Origin The Vieux Carré cocktail was created in the 1930s at the Carousel Bar in the Hotel Monteleone in New Orleans. Named after the French Quarter, it reflects the city's rich history of cocktail innovation. ## Jungle Bird Source: https://cocktail.glass/jungle-bird/ Tiki cocktail · Served in a Tumbler ### Ingredients - 45 ml Dark rum - 22.5 ml Campari - 45 ml Pineapple juice - 15 ml Lime juice - 15 ml Demerara syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass over ice. **Garnish:** Pineapple wedge ### Origin The Jungle Bird cocktail was created in the late 1970s at the Aviary Bar in Kuala Lumpur, Malaysia. It is a tropical drink that combines rum with Campari and pineapple juice, capturing the essence of tiki culture. ## Bee's Knees Source: https://cocktail.glass/bees-knees/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Gin - 22.5 ml Lemon juice - 22.5 ml Honey syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Bee's Knees cocktail dates back to the Prohibition era, when it was created as a way to mask the harsh flavors of bathtub gin. Its sweet and citrusy profile made it a popular choice during that time. ## Gin Fizz Source: https://cocktail.glass/gin-fizz/ Fizz & Collins cocktail · Served in a Collins ### Ingredients - 60 ml Gin - 30 ml Lemon juice - 15 ml Sugar syrup - 90 ml Soda water ### Preparation 1. Shake gin, lemon juice and syrup with ice. 2. Strain into a Collins glass. 3. Top with soda water. ### Origin The Gin Fizz is a classic cocktail that has its roots in the 19th century, with its first known recipes appearing in the 1880s. It became a popular choice for its refreshing qualities and effervescence. ## Ramos Gin Fizz Source: https://cocktail.glass/ramos-gin-fizz/ Fizz & Collins cocktail · Served in a Collins ### Ingredients - 45 ml Gin - 15 ml Lemon juice - 15 ml Lime juice - 30 ml Sugar syrup - 30 ml Heavy cream - 1 piece Egg white - 3 drop Orange flower water - 30 ml Soda water ### Preparation 1. Dry shake all ingredients except soda vigorously for 2 minutes. 2. Add ice. 3. Shake again. 4. Strain into a Collins glass. 5. Top with soda. ### Origin The Ramos Gin Fizz was created in New Orleans in the late 1880s by bartender Henry C. Ramos. It is known for its labor-intensive preparation and creamy texture, making it a unique addition to the gin fizz family. ## Tequila Sunrise Source: https://cocktail.glass/tequila-sunrise/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Tequila blanco - 120 ml Orange juice - 15 ml Grenadine ### Preparation 1. Build tequila and orange juice over ice in a highball glass. 2. Slowly pour grenadine down the side to settle at the bottom. **Garnish:** Orange slice, cherry ### Origin The Tequila Sunrise cocktail originated in the 1930s in Arizona and gained widespread popularity in the 1970s. Its vibrant colors and refreshing taste made it a favorite among beachgoers and party enthusiasts. ## Vesper Source: https://cocktail.glass/vesper/ Spirit-Forward cocktail · Served in a Martini ### Ingredients - 45 ml Gin - 15 ml Vodka - 7.5 ml Lillet Blanc ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled martini glass. **Garnish:** Lemon peel ### Origin The Vesper cocktail was introduced by Ian Fleming in his 1953 novel 'Casino Royale,' where it was famously ordered by James Bond. It combines gin, vodka, and Lillet, becoming a symbol of sophistication. ## Paper Plane Source: https://cocktail.glass/paper-plane/ Sour cocktail · Served in a Coupe ### Ingredients - 22.5 ml Bourbon - 22.5 ml Aperol - 22.5 ml Amaro Nonino - 22.5 ml Lemon juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The Paper Plane cocktail was created in the mid-2000s by bartender Sam Ross at the New York bar Attaboy. It quickly gained popularity for its balanced flavors and modern twist on classic cocktail elements. ## Blood and Sand Source: https://cocktail.glass/blood-and-sand/ Sour cocktail · Served in a Coupe ### Ingredients - 22.5 ml Blended Scotch - 22.5 ml Cherry Heering - 22.5 ml Sweet vermouth - 22.5 ml Orange juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Orange peel ### Origin The Blood and Sand cocktail is believed to have originated in the early 20th century, named after a 1922 film featuring Rudolph Valentino. It combines Scotch whisky with sweet vermouth and orange juice, reflecting the era's cocktail experimentation. ## Rob Roy Source: https://cocktail.glass/rob-roy/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Blended Scotch - 30 ml Sweet vermouth - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Brandied cherry ### Origin The Rob Roy cocktail emerged in the late 19th century, named after the Scottish folk hero Rob Roy MacGregor. It was first popularized at the Waldorf Astoria Hotel in New York City, coinciding with the 1894 premiere of a musical about the hero. ## Rusty Nail Source: https://cocktail.glass/rusty-nail/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 45 ml Blended Scotch - 22.5 ml Drambuie ### Preparation 1. Build in a rocks glass over a large ice cube. 2. Stir gently. **Garnish:** Lemon twist ### Origin The Rusty Nail cocktail originated in the mid-20th century, gaining popularity in the 1960s. It is believed to have been created in a New York City bar, combining Scotch whisky with Drambuie, a Scottish liqueur. ## Godfather Source: https://cocktail.glass/godfather/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 45 ml Scotch - 22.5 ml Amaretto ### Preparation 1. Build in a rocks glass over ice. 2. Stir gently. **Garnish:** Orange peel ### Origin The Godfather cocktail is said to have emerged in the 1970s, possibly inspired by the popularity of the film of the same name. This drink blends Scotch whisky with amaretto, reflecting a simple yet sophisticated taste. ## Irish Coffee Source: https://cocktail.glass/irish-coffee/ Hot Drink cocktail · Served in a Irish coffee glass ### Ingredients - 45 ml Irish whiskey - 120 ml Hot coffee - 1 barspoon Demerara sugar - 30 ml Lightly whipped cream ### Preparation 1. Dissolve sugar in hot coffee. 2. Add whiskey and stir. 3. Float lightly whipped cream on top by pouring over the back of a spoon. ### Origin Irish Coffee was created in the 1940s at Shannon Airport in Ireland as a warming drink for travelers. Its blend of hot coffee, Irish whiskey, and cream quickly became a beloved classic, spreading to bars around the world. ## Hot Toddy Source: https://cocktail.glass/hot-toddy/ Hot Drink cocktail · Served in a Irish coffee glass ### Ingredients - 60 ml Bourbon - 1 barspoon Honey - 15 ml Lemon juice - 120 ml Hot water ### Preparation 1. Combine honey and hot water to dissolve. 2. Add bourbon and lemon juice. 3. Stir gently. **Garnish:** Lemon wheel, cinnamon stick ### Origin The Hot Toddy has roots that trace back to the 17th century in Scotland, where it was originally made with whisky, hot water, and sugar. It has since evolved into a comforting drink often enjoyed during cold weather. ## Bramble Source: https://cocktail.glass/bramble/ Fizz & Collins cocktail · Served in a Tumbler ### Ingredients - 45 ml Gin - 22.5 ml Lemon juice - 15 ml Sugar syrup - 15 ml Crème de mûre ### Preparation 1. Shake gin, lemon juice and syrup with ice. 2. Strain into a rocks glass over crushed ice. 3. Drizzle crème de mûre over the top. **Garnish:** Blackberry, lemon slice ### Origin The Bramble cocktail was created in the 1980s by bartender Dick Bradsell in London. It was inspired by the classic gin sour and features a refreshing blend of gin and blackberry liqueur. ## Pornstar Martini Source: https://cocktail.glass/pornstar-martini/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Vanilla vodka - 30 ml Passion fruit purée - 15 ml Passion fruit liqueur - 15 ml Lime juice - 10 ml Vanilla syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a coupe glass. 3. Serve with a shot of prosecco on the side. **Garnish:** Half passion fruit, shot of prosecco on the side ### Origin The Pornstar Martini was invented in the early 2000s by bartender Douglas Ankrah in London. It gained fame for its playful name and vibrant flavors, quickly becoming a staple in cocktail bars. ## Brandy Alexander Source: https://cocktail.glass/brandy-alexander/ Flip & Nog cocktail · Served in a Coupe ### Ingredients - 30 ml Cognac - 30 ml Crème de cacao (dark) - 30 ml Heavy cream ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. 3. Add grate nutmeg on top. **Garnish:** Grated nutmeg ### Origin The Brandy Alexander cocktail originated in the early 20th century, possibly as a variation of the classic Alexander cocktail. It gained popularity during Prohibition and has been a favorite ever since. ## Tommy's Margarita Source: https://cocktail.glass/tommys-margarita/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Tequila blanco - 30 ml Lime juice - 15 ml Agave syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass over ice. **Garnish:** Lime wheel ### Origin Tommy's Margarita was created in the 1990s by bartender Julio Bermejo at Tommy's Mexican Restaurant in San Francisco. This version emphasizes the natural flavors of tequila, lime, and agave syrup. ## Naked and Famous Source: https://cocktail.glass/naked-and-famous/ Sour cocktail · Served in a Coupe ### Ingredients - 22.5 ml Mezcal - 22.5 ml Aperol - 22.5 ml Yellow Chartreuse - 22.5 ml Lime juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The Naked and Famous cocktail was crafted by bartender Joaquin Simo in New York City in the early 2010s. It combines mezcal and other ingredients to create a unique and vibrant drink. ## Hemingway Daiquiri Source: https://cocktail.glass/hemingway-daiquiri/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml White rum - 22.5 ml Lime juice - 15 ml Grapefruit juice - 15 ml Maraschino liqueur ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lime wheel ### Origin The Hemingway Daiquiri was inspired by the famous author Ernest Hemingway, who frequented La Floridita bar in Havana, Cuba, during the 1930s. This variation of the classic daiquiri reflects his preference for a less sweet drink. ## Hanky Panky Source: https://cocktail.glass/hanky-panky/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 45 ml Sweet vermouth - 5 ml Fernet-Branca ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Orange peel ### Origin The Hanky Panky cocktail was created in the early 20th century by Ada Coleman, the head bartender at the Savoy Hotel in London. It became famous for its unique blend of gin and Fernet-Branca. ## Singapore Sling Source: https://cocktail.glass/singapore-sling/ Fizz & Collins cocktail · Served in a Collins ### Ingredients - 30 ml Gin - 15 ml Cherry Heering - 7.5 ml Bénédictine - 7.5 ml Triple sec - 120 ml Pineapple juice - 15 ml Lime juice - 10 ml Grenadine - 1 dash Angostura bitters ### Preparation 1. Shake all ingredients with ice. 2. Strain into an ice-filled Collins glass. **Garnish:** Pineapple wedge, cherry ### Origin The Singapore Sling was invented in the early 20th century at the Raffles Hotel in Singapore. It was originally crafted as a refreshing drink for women during a time when cocktails were typically considered a man's domain. ## Long Island Iced Tea Source: https://cocktail.glass/long-island-iced-tea/ Highball cocktail · Served in a Highball ### Ingredients - 15 ml Vodka - 15 ml Gin - 15 ml White rum - 15 ml Tequila blanco - 15 ml Triple sec - 25 ml Lemon juice - 15 ml Sugar syrup - 30 ml Cola ### Preparation 1. Shake all spirits, lemon juice and syrup with ice. 2. Strain into an ice-filled highball glass. 3. Top with cola. **Garnish:** Lemon wedge ### Origin The Long Island Iced Tea cocktail is believed to have originated in the 1970s in Long Island, New York. Its name is a misnomer, as it contains no tea but is a potent mix of various spirits. ## White Russian Source: https://cocktail.glass/white-russian/ Flip & Nog cocktail · Served in a Tumbler ### Ingredients - 45 ml Vodka - 30 ml Coffee liqueur - 30 ml Heavy cream ### Preparation 1. Build vodka and coffee liqueur over ice in a rocks glass. 2. Float cream on top. ### Origin The White Russian cocktail gained popularity in the mid-20th century, with its roots tracing back to the Black Russian cocktail created in the late 1940s. It became widely known after its appearance in the film 'The Big Lebowski.' ## Black Russian Source: https://cocktail.glass/black-russian/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 45 ml Vodka - 30 ml Coffee liqueur ### Preparation 1. Build in a rocks glass over ice. 2. Stir gently. ### Origin The Black Russian cocktail was created in 1949 by a bartender in Brussels, Belgium, to honor the American ambassador to Luxembourg. Its simple combination of vodka and coffee liqueur quickly gained international acclaim. ## Negroni Sbagliato Source: https://cocktail.glass/negroni-sbagliato/ Spritz cocktail · Served in a Tumbler ### Ingredients - 30 ml Campari - 30 ml Sweet vermouth - 30 ml Prosecco ### Preparation 1. Build Campari and vermouth in a rocks glass over ice. 2. Top with prosecco. 3. Stir gently. **Garnish:** Orange slice ### Origin The Negroni Sbagliato was accidentally created in the 1970s at Bar Basso in Milan, Italy, when a bartender mistakenly used prosecco instead of gin in a Negroni. This twist has since become a popular variation. ## Bijou Source: https://cocktail.glass/bijou/ Spirit-Forward cocktail · Served in a Nick & Nora ### Ingredients - 30 ml Gin - 30 ml Green Chartreuse - 30 ml Sweet vermouth - 1 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a Nick & Nora glass. **Garnish:** Cherry, lemon peel ### Origin The Bijou cocktail dates back to the late 19th century, with its name meaning 'jewel' in French. It combines gin, green Chartreuse, and sweet vermouth, reflecting the opulence of the era. ## Americano Source: https://cocktail.glass/americano/ Spritz cocktail · Served in a Highball ### Ingredients - 30 ml Campari - 30 ml Sweet vermouth - 90 ml Soda water ### Preparation 1. Build Campari and vermouth over ice in a highball glass. 2. Top with soda water. 3. Stir gently. **Garnish:** Orange slice ### Origin The Americano cocktail originated in Italy in the early 20th century, originally known as the 'Milano-Torino' due to its ingredients. It became popular among American tourists, leading to its current name. ## Bellini Source: https://cocktail.glass/bellini/ Champagne Cocktail cocktail · Served in a Flute ### Ingredients - 120 ml Prosecco - 60 ml White peach purée ### Preparation 1. Add peach purée to a flute and slowly. 2. Top with prosecco, stirring gently. ### Origin The Bellini cocktail was invented in the 1940s by bartender Giuseppe Cipriani at Harry's Bar in Venice, Italy. It was created to celebrate the peach harvest and named after the Venetian painter Giovanni Bellini. ## Kir Royale Source: https://cocktail.glass/kir-royale/ Champagne Cocktail cocktail · Served in a Flute ### Ingredients - 120 ml Champagne - 15 ml Crème de cassis ### Preparation 1. Pour crème de cassis into a flute and top slowly with champagne. ### Origin The Kir Royale originated in France, with its roots traced back to the 20th century. It is a variation of the classic Kir, which combines crème de cassis with white wine, but uses champagne for a more festive touch. ## Champagne Cocktail Source: https://cocktail.glass/champagne-cocktail/ Champagne Cocktail cocktail · Served in a Flute ### Ingredients - 120 ml Champagne - 1 piece Sugar cube - 3 dash Angostura bitters - 15 ml Cognac ### Preparation 1. Place a bitters-soaked sugar cube in a flute. 2. Add cognac and slowly. 3. Top with champagne. **Garnish:** Lemon twist ### Origin The Champagne Cocktail dates back to the 19th century, as a luxurious drink that combined the elegance of champagne with the sweetness of sugar and bitters. Its popularity soared during the Victorian era, becoming a staple at celebrations. ## Mezcal Negroni Source: https://cocktail.glass/mezcal-negroni/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 30 ml Mezcal - 30 ml Campari - 30 ml Sweet vermouth ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Orange peel ### Origin The Mezcal Negroni is a modern twist on the classic Negroni, which originated in Italy in the early 20th century. This variation emerged in the 21st century as mezcal gained popularity, offering a smoky alternative to the traditional gin. ## Suffering Bastard Source: https://cocktail.glass/suffering-bastard/ Fizz & Collins cocktail · Served in a Collins ### Ingredients - 30 ml Bourbon - 30 ml Gin - 15 ml Lime juice - 2 dash Angostura bitters - 120 ml Ginger beer ### Preparation 1. Shake spirits, lime and bitters with ice. 2. Strain into a Collins glass over ice. 3. Top with ginger beer. **Garnish:** Mint sprig, orange slice ### Origin The Suffering Bastard cocktail was created during World War II, reportedly at the Shepherd's Hotel in Cairo, Egypt. It was designed as a hangover remedy for British soldiers and became popular for its refreshing qualities. ## Grasshopper Source: https://cocktail.glass/grasshopper/ Flip & Nog cocktail · Served in a Coupe ### Ingredients - 30 ml Crème de menthe (green) - 30 ml Crème de cacao (white) - 30 ml Heavy cream ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Grated chocolate ### Origin The Grasshopper cocktail is believed to have been invented in the 1920s at a New Orleans bar called Tujague's. It gained fame as a dessert cocktail, known for its vibrant green color and creamy texture. ## Harvey Wallbanger Source: https://cocktail.glass/harvey-wallbanger/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Vodka - 120 ml Orange juice - 15 ml Galliano ### Preparation 1. Build vodka and orange juice over ice in a highball glass. 2. Float Galliano on top. **Garnish:** Orange slice ### Origin The Harvey Wallbanger emerged in the 1970s in the United States, often associated with the California cocktail scene. It is said to be named after a surfer named Harvey who was known for his penchant for this vodka, orange juice, and Galliano mix. ## Screwdriver Source: https://cocktail.glass/screwdriver/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Vodka - 120 ml Orange juice ### Preparation 1. Build in a highball glass over ice and stir. **Garnish:** Orange slice ### Origin The Screwdriver cocktail has its origins in the 1940s, with claims that American oil workers in the Persian Gulf invented it by mixing vodka with orange juice using a screwdriver as a stirring tool. Its simplicity contributed to its widespread popularity. ## Greyhound Source: https://cocktail.glass/greyhound/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Vodka - 120 ml Grapefruit juice ### Preparation 1. Build in a highball glass over ice and stir. **Garnish:** Grapefruit wedge ### Origin The Greyhound cocktail dates back to the 1920s and is believed to have originated in the United States. It is a refreshing mix of vodka and grapefruit juice, gaining popularity as a brunch staple. ## Salty Dog Source: https://cocktail.glass/salty-dog/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Vodka - 120 ml Grapefruit juice ### Preparation 1. Rim the glass with salt. 2. Build in a highball glass over ice and stir. **Garnish:** Salt rim ### Origin The Salty Dog cocktail is a variation of the Greyhound, with origins in the 1940s. It became popular as a refreshing drink, particularly in coastal areas, thanks to its salty rim and citrusy flavor. ## Sea Breeze Source: https://cocktail.glass/sea-breeze/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Vodka - 90 ml Cranberry juice - 30 ml Grapefruit juice ### Preparation 1. Build in a highball glass over ice. 2. Stir gently. **Garnish:** Lime wedge ### Origin The Sea Breeze cocktail became popular in the 1970s, particularly among beachgoers in the United States. Its combination of vodka, cranberry juice, and grapefruit juice made it a refreshing choice for warm weather. ## Bay Breeze Source: https://cocktail.glass/bay-breeze/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Vodka - 90 ml Cranberry juice - 30 ml Pineapple juice ### Preparation 1. Build in a highball glass over ice. 2. Stir gently. **Garnish:** Lime wedge ### Origin The Bay Breeze cocktail is a variation of the Sea Breeze, emerging around the same time in the 1970s. It substitutes pineapple juice for grapefruit juice, offering a sweeter, tropical twist. ## Cape Codder Source: https://cocktail.glass/cape-codder/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Vodka - 120 ml Cranberry juice - 10 ml Lime juice ### Preparation 1. Build in a highball glass over ice and stir. **Garnish:** Lime wedge ### Origin The Cape Codder cocktail, also known as the Cape Cod, originated in the 1940s in Cape Cod, Massachusetts. It gained popularity as a simple mix of vodka and cranberry juice, often associated with summer gatherings. ## Cuba Libre Source: https://cocktail.glass/cuba-libre/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml White rum - 120 ml Cola - 15 ml Lime juice ### Preparation 1. Build in a highball glass over ice. 2. Add rum and lime juice. 3. Top with cola and stir. **Garnish:** Lime wedge ### Origin The Cuba Libre cocktail emerged in the early 20th century, during the Cuban War of Independence. It combines rum, cola, and lime juice, symbolizing the spirit of freedom and celebration among soldiers and locals. ## Jack Rose Source: https://cocktail.glass/jack-rose/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Apple brandy - 22.5 ml Lemon juice - 22.5 ml Grenadine ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Jack Rose cocktail dates back to the early 1900s and is believed to have originated in the United States. It was named after a notorious gambler, Jack Rose, and became popular during Prohibition. ## Midori Sour Source: https://cocktail.glass/midori-sour/ Sour cocktail · Served in a Tumbler ### Ingredients - 45 ml Midori - 30 ml Lemon juice - 15 ml Sugar syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass over ice. **Garnish:** Cherry, orange slice ### Origin The Midori Sour became popular in the 1980s, thanks to the introduction of Midori, a bright green melon liqueur. This cocktail quickly gained a following for its vibrant color and sweet flavor. ## Painkiller Source: https://cocktail.glass/painkiller/ Tiki cocktail · Served in a Hurricane ### Ingredients - 60 ml Dark rum - 120 ml Pineapple juice - 30 ml Orange juice - 30 ml Coconut cream ### Preparation 1. Shake all ingredients with ice. 2. Strain into a hurricane glass over crushed ice. 3. Add grate nutmeg on top. **Garnish:** Grated nutmeg, pineapple wedge ### Origin The Painkiller cocktail was created in the British Virgin Islands in the 1970s, specifically at the Soggy Dollar Bar. It became a beloved tiki drink, known for its tropical flavors and refreshing qualities. ## Hurricane Source: https://cocktail.glass/hurricane/ Tiki cocktail · Served in a Hurricane ### Ingredients - 30 ml Dark rum - 30 ml White rum - 60 ml Passion fruit juice - 30 ml Orange juice - 15 ml Lime juice - 15 ml Grenadine - 15 ml Sugar syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a hurricane glass over ice. **Garnish:** Orange slice, cherry ### Origin The Hurricane cocktail was invented in the 1940s in New Orleans, Louisiana, at Pat O'Brien's bar. It was created to use up excess rum and quickly became a signature drink of the city's vibrant nightlife. ## Planter's Punch Source: https://cocktail.glass/planters-punch/ Punch cocktail · Served in a Highball ### Ingredients - 60 ml Dark Jamaican rum - 30 ml Lime juice - 30 ml Orange juice - 15 ml Grenadine - 15 ml Sugar syrup - 3 dash Angostura bitters ### Preparation 1. Shake all ingredients with ice. 2. Strain into a highball glass over ice. **Garnish:** Orange slice, cherry, mint sprig ### Origin Planter's Punch has its roots in the Caribbean, dating back to the 19th century. It is a traditional rum punch that varies by region, often featuring a mix of fruit juices and spices. ## El Diablo Source: https://cocktail.glass/el-diablo/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Tequila reposado - 15 ml Crème de cassis - 15 ml Lime juice - 90 ml Ginger beer ### Preparation 1. Shake tequila, cassis and lime with ice. 2. Strain into a highball glass over ice. 3. Top with ginger beer. **Garnish:** Lime wedge ### Origin The El Diablo cocktail emerged in the mid-20th century, gaining popularity in the United States. It combines tequila with crème de cassis and lime juice, offering a unique twist on classic tequila drinks. ## Vodka Martini Source: https://cocktail.glass/vodka-martini/ Spirit-Forward cocktail · Served in a Martini ### Ingredients - 60 ml Vodka - 10 ml Dry vermouth ### Preparation 1. Stir ingredients with ice. 2. Strain into a chilled martini glass. **Garnish:** Lemon twist or olive ### Origin The Vodka Martini is a variation of the classic gin martini, gaining popularity in the mid-20th century as vodka became a favored spirit in the United States. Its rise coincided with the cocktail culture of the 1950s and 1960s. ## Dirty Martini Source: https://cocktail.glass/dirty-martini/ Spirit-Forward cocktail · Served in a Martini ### Ingredients - 60 ml Gin - 15 ml Dry vermouth - 15 ml Olive brine ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled martini glass. **Garnish:** Olives ### Origin The Dirty Martini emerged in the early 20th century as a variation of the classic Martini, incorporating olive brine for added flavor. Its popularity grew in the 1950s, particularly in cocktail culture, as a favored choice among those seeking a savory twist. ## Gibson Source: https://cocktail.glass/gibson/ Spirit-Forward cocktail · Served in a Martini ### Ingredients - 60 ml Gin - 10 ml Dry vermouth ### Preparation 1. Stir ingredients with ice. 2. Strain into a chilled martini glass. **Garnish:** Cocktail onion ### Origin The Gibson is believed to have originated in the late 19th century, with various accounts attributing its creation to a San Francisco bartender or a New York socialite. It is distinguished from the Martini by the use of a pickled onion instead of an olive as a garnish. ## Fitzgerald Source: https://cocktail.glass/fitzgerald/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 22.5 ml Lemon juice - 15 ml Sugar syrup - 2 dash Angostura bitters ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon wedge ### Origin The Fitzgerald cocktail is thought to have been created in the early 20th century, named after the famous American author F. Scott Fitzgerald. It gained recognition in the cocktail revival of the 21st century, celebrated for its refreshing combination of gin and citrus. ## Army & Navy Source: https://cocktail.glass/army-and-navy/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Gin - 22.5 ml Lemon juice - 22.5 ml Orgeat - 2 dash Angostura bitters ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Army & Navy cocktail is believed to have originated in the early 20th century, possibly linked to military officers' clubs. Its name reflects a blend of gin and orgeat, capturing a spirit of camaraderie among servicemen. ## Rum Punch Source: https://cocktail.glass/rum-punch/ Punch cocktail · Served in a Highball ### Ingredients - 60 ml Dark rum - 60 ml Orange juice - 60 ml Pineapple juice - 15 ml Lime juice - 15 ml Grenadine ### Preparation 1. Shake all ingredients with ice. 2. Strain into a highball glass over ice. **Garnish:** Orange slice, cherry ### Origin Rum Punch has roots in the Caribbean, dating back to the 17th century when sailors and colonists mixed rum with various fruit juices. It became a popular party drink, often associated with tropical celebrations and gatherings. ## Scorpion Source: https://cocktail.glass/scorpion/ Tiki cocktail · Served in a Tiki mug ### Ingredients - 45 ml White rum - 30 ml Cognac - 60 ml Orange juice - 30 ml Lemon juice - 22.5 ml Orgeat ### Preparation 1. Blend all ingredients with crushed ice and pour into a tiki mug. **Garnish:** Orange slice, mint sprig ### Origin The Scorpion cocktail is a classic Tiki drink that emerged in the mid-20th century, popularized by tiki bars in the United States. It is known for its exotic blend of rums and fruit juices, embodying the tropical escapism of the Tiki culture. ## Test Pilot Source: https://cocktail.glass/test-pilot/ Tiki cocktail · Served in a Tiki mug ### Ingredients - 45 ml Dark Jamaican rum - 22.5 ml Puerto Rican rum - 15 ml Lime juice - 15 ml Falernum - 10 ml Triple sec - 1 dash Angostura bitters - 2 drop Absinthe ### Preparation 1. Shake all ingredients with ice. 2. Strain into a tiki mug over crushed ice. **Garnish:** Cherry ### Origin The Test Pilot cocktail is a product of the Tiki craze that swept the U.S. in the 1940s and 1950s, often associated with the inventive spirit of tiki bars. Its bold combination of rums and spices evokes the adventurous nature of its namesake. ## Three Dots and a Dash Source: https://cocktail.glass/three-dots-and-a-dash/ Tiki cocktail · Served in a Tiki mug ### Ingredients - 22.5 ml Aged rhum agricole - 22.5 ml Aged Demerara rum - 15 ml Lime juice - 15 ml Orange juice - 15 ml Honey syrup - 7.5 ml Falernum - 5 ml Allspice dram - 1 dash Angostura bitters ### Preparation 1. Shake all ingredients with ice. 2. Strain into a tiki mug over crushed ice. **Garnish:** Three cherries on a pick, mint sprig ### Origin Three Dots and a Dash was created by Donn Beach in the 1940s, a pioneer of Tiki culture in America. The drink's name is a Morse code reference, reflecting the playful and exotic themes prevalent in Tiki cocktails. ## Fog Cutter Source: https://cocktail.glass/fog-cutter/ Tiki cocktail · Served in a Tiki mug ### Ingredients - 45 ml White rum - 15 ml Cognac - 15 ml Gin - 60 ml Orange juice - 30 ml Lemon juice - 15 ml Orgeat - 15 ml Amontillado sherry ### Preparation 1. Shake all ingredients except sherry with ice. 2. Strain over crushed ice into a tiki mug. 3. Float sherry on top. **Garnish:** Mint sprig ### Origin The Fog Cutter cocktail originated in the mid-20th century at Trader Vic's, a renowned Tiki bar. Its complex mix of spirits and juices was designed to transport drinkers to a tropical paradise, embodying the escapism of the Tiki movement. ## Navy Grog Source: https://cocktail.glass/navy-grog/ Tiki cocktail · Served in a Tumbler ### Ingredients - 22.5 ml Dark Jamaican rum - 22.5 ml Demerara rum - 22.5 ml White Puerto Rican rum - 22.5 ml Lime juice - 22.5 ml Grapefruit juice - 15 ml Honey syrup - 5 ml Allspice dram - 30 ml Soda water ### Preparation 1. Shake all ingredients except soda with ice. 2. Strain into a rocks glass over crushed ice. 3. Top with soda. **Garnish:** Mint sprig ### Origin Navy Grog is a classic Tiki cocktail that traces its origins to the naval traditions of the British Royal Navy, which historically mixed rum with water and citrus. The modern version emerged in the mid-20th century, featuring a blend of rums and tropical flavors. ## Saturn Source: https://cocktail.glass/saturn/ Tiki cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 22.5 ml Lemon juice - 15 ml Passion fruit syrup - 7.5 ml Orgeat - 7.5 ml Falernum ### Preparation 1. Shake all ingredients with ice and flash blend or strain into a coupe glass. **Garnish:** Cherry ### Origin The Saturn cocktail was created in the 1960s by bartender Jeff Berry, who sought to craft a refreshing Tiki drink. Its unique combination of gin and fruit flavors reflects the creative experimentation characteristic of the Tiki revival. ## Jet Pilot Source: https://cocktail.glass/jet-pilot/ Tiki cocktail · Served in a Tiki mug ### Ingredients - 22.5 ml Dark Jamaican rum - 22.5 ml Gold Puerto Rican rum - 22.5 ml 151 Demerara rum - 15 ml Lime juice - 15 ml Grapefruit juice - 15 ml Cinnamon syrup - 15 ml Falernum - 1 dash Angostura bitters - 2 drop Absinthe ### Preparation 1. Shake all ingredients with ice. 2. Strain into a tiki mug over crushed ice. **Garnish:** Cinnamon stick ### Origin The Jet Pilot cocktail emerged during the Tiki craze of the 1940s and 1950s, known for its bold flavors and potent mix of rums. It captures the adventurous spirit of the era, inviting drinkers to experience a taste of the tropics. ## Missionary's Downfall Source: https://cocktail.glass/missionarys-downfall/ Tiki cocktail · Served in a Hurricane ### Ingredients - 30 ml White rum - 15 ml Peach liqueur - 22.5 ml Lime juice - 15 ml Honey syrup - 12 leaves Mint leaves - 30 ml Pineapple juice ### Preparation 1. Blend all ingredients with crushed ice until smooth. 2. Pour into a hurricane glass. **Garnish:** Mint sprig ### Origin Missionary's Downfall is a Tiki cocktail that gained popularity in the mid-20th century, attributed to the creative bartending of Donn Beach. Its name playfully suggests a drink that could lead to indulgence and escape. ## Rum Runner Source: https://cocktail.glass/rum-runner/ Tiki cocktail · Served in a Hurricane ### Ingredients - 30 ml Dark rum - 22.5 ml Blackberry liqueur - 22.5 ml Banana liqueur - 30 ml Orange juice - 30 ml Pineapple juice - 10 ml Grenadine - 15 ml Lime juice ### Preparation 1. Blend all ingredients with crushed ice and pour into a hurricane glass. **Garnish:** Cherry, orange slice ### Origin Rum Runner is believed to have originated in the Florida Keys during the 1950s, inspired by the region's rum-running history. The cocktail captures the essence of tropical flavors and has become a staple in Tiki bars. ## Blue Lagoon Source: https://cocktail.glass/blue-lagoon/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Vodka - 22.5 ml Blue curaçao - 120 ml Lemonade ### Preparation 1. Build vodka and blue curaçao over ice in a highball glass. 2. Top with lemonade and stir. **Garnish:** Orange slice, cherry ### Origin The Blue Lagoon cocktail emerged in the 1970s, gaining popularity for its vibrant color and refreshing taste. It reflects the era's trend for visually striking cocktails, often associated with beach and party culture. ## Tiki Ti Cobra's Fang Source: https://cocktail.glass/cobras-fang/ Tiki cocktail · Served in a Tiki mug ### Ingredients - 45 ml Dark Jamaican rum - 22.5 ml Lime juice - 15 ml Passion fruit syrup - 7.5 ml Falernum - 1 dash Angostura bitters - 2 drop Absinthe ### Preparation 1. Shake all ingredients with ice. 2. Strain into a tiki mug over crushed ice. **Garnish:** Mint sprig ### Origin Cobra's Fang is a Tiki cocktail that surfaced in the mid-20th century, known for its exotic ingredients and bold flavors. It embodies the adventurous spirit of Tiki bars, inviting drinkers to explore a tropical escape. ## Stinger Source: https://cocktail.glass/stinger/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Cognac - 22.5 ml Crème de menthe (white) ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Mint leaf ### Origin The Stinger cocktail is believed to have originated in the early 20th century, often associated with the post-Prohibition era. Its simple combination of cognac and crème de menthe became a popular after-dinner drink. ## Between the Sheets Source: https://cocktail.glass/between-the-sheets/ Sour cocktail · Served in a Coupe ### Ingredients - 22.5 ml Cognac - 22.5 ml White rum - 22.5 ml Triple sec - 15 ml Lemon juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin Between the Sheets is a classic cocktail that dates back to the 1930s, often attributed to the creative bartending of the era. It combines elements of a Daiquiri and a Sidecar, reflecting the era's penchant for innovative cocktails. ## Tuxedo Source: https://cocktail.glass/tuxedo/ Spirit-Forward cocktail · Served in a Martini ### Ingredients - 45 ml Gin - 45 ml Dry vermouth - 5 ml Maraschino liqueur - 2 drop Absinthe - 2 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled martini glass. **Garnish:** Lemon twist, cherry ### Origin The Tuxedo cocktail has its roots in the late 19th century, with various accounts linking it to the Tuxedo Park club in New York. This sophisticated drink showcases the era's love for gin and vermouth combinations. ## Martinez Source: https://cocktail.glass/martinez/ Spirit-Forward cocktail · Served in a Nick & Nora ### Ingredients - 45 ml Old Tom gin - 45 ml Sweet vermouth - 5 ml Maraschino liqueur - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a Nick & Nora glass. **Garnish:** Orange peel ### Origin The Martinez cocktail is considered a precursor to the modern Martini, emerging in the mid-19th century. Its origins are often debated, with claims of its creation in either San Francisco or Martinez, California, reflecting the early cocktail culture of the time. ## Ward Eight Source: https://cocktail.glass/ward-eight/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Rye whiskey - 22.5 ml Lemon juice - 22.5 ml Orange juice - 15 ml Grenadine ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Orange slice, cherry ### Origin The Ward Eight cocktail is believed to have originated in Boston in the late 19th century, specifically around 1898, when it was created to celebrate a political victory in the city's Ward 8 district. ## Brandy Crusta Source: https://cocktail.glass/brandy-crusta/ Sour cocktail · Served in a Coupe ### Ingredients - 52.5 ml Cognac - 7.5 ml Maraschino liqueur - 5 ml Curaçao - 15 ml Lemon juice - 5 ml Sugar syrup - 2 dash Angostura bitters ### Preparation 1. Rim the coupe with sugar. 2. Shake all ingredients with ice. 3. Strain into a coupe lined with a spiral of lemon peel. **Garnish:** Sugar rim, lemon spiral ### Origin The Brandy Crusta dates back to the mid-19th century and is attributed to the famed bartender Jerry Thomas, who included it in his 1862 cocktail book, making it one of the earliest known cocktails featuring brandy. ## Angel Face Source: https://cocktail.glass/angel-face/ Sour cocktail · Served in a Coupe ### Ingredients - 30 ml Gin - 30 ml Apple brandy - 30 ml Apricot brandy ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The Angel Face cocktail emerged in the early 20th century and is often associated with the classic cocktail scene, gaining popularity for its balanced blend of gin and fruit brandies. ## Algonquin Source: https://cocktail.glass/algonquin/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Rye whiskey - 22.5 ml Dry vermouth - 22.5 ml Pineapple juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The Algonquin cocktail is said to have been created in the 1920s at the Algonquin Hotel in New York City, where it became a favorite among the literary crowd of the time. ## Bamboo Source: https://cocktail.glass/bamboo/ Spirit-Forward cocktail · Served in a Nick & Nora ### Ingredients - 45 ml Dry sherry - 45 ml Dry vermouth - 2 dash Orange bitters - 1 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a Nick & Nora glass. **Garnish:** Lemon twist ### Origin The Bamboo cocktail is thought to have originated in Japan in the late 19th century, before gaining popularity in the United States, where it was embraced for its refreshing, low-alcohol profile. ## Adonis Source: https://cocktail.glass/adonis/ Spirit-Forward cocktail · Served in a Nick & Nora ### Ingredients - 45 ml Fino sherry - 30 ml Sweet vermouth - 2 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a Nick & Nora glass. **Garnish:** Orange peel ### Origin The Adonis cocktail first appeared in the late 19th century, named after the famous Broadway musical 'Adonis,' and is known for its combination of sherry and sweet vermouth. ## Sherry Cobbler Source: https://cocktail.glass/sherry-cobbler/ Other cocktail · Served in a Wine glass ### Ingredients - 90 ml Amontillado sherry - 15 ml Sugar syrup - 2 piece Orange slice ### Preparation 1. Muddle orange slices with syrup. 2. Add sherry and fill with crushed ice. 3. Stir and garnish. **Garnish:** Berries, mint sprig, orange slice ### Origin The Sherry Cobbler became popular in the United States during the 19th century, often enjoyed as a refreshing summer drink, and is credited with helping to introduce sherry to a wider audience. ## Sbagliato Spritz Source: https://cocktail.glass/sbagliato-spritz/ Spritz cocktail · Served in a Wine glass ### Ingredients - 30 ml Campari - 30 ml Sweet vermouth - 60 ml Prosecco - 30 ml Soda water ### Preparation 1. Build over ice in a wine glass. 2. Add Campari and vermouth. 3. Top with prosecco and soda. **Garnish:** Orange slice ### Origin The Sbagliato Spritz originated in Italy and is a variation of the classic spritz, created accidentally when a bartender mistakenly used sparkling wine instead of gin. ## Hugo Spritz Source: https://cocktail.glass/hugo-spritz/ Spritz cocktail · Served in a Wine glass ### Ingredients - 30 ml Elderflower liqueur - 120 ml Prosecco - 30 ml Soda water - 10 ml Lime juice ### Preparation 1. Build over ice in a wine glass. 2. Add elderflower liqueur, lime, prosecco and soda. 3. Stir gently. **Garnish:** Mint sprig, lime wheel ### Origin The Hugo Spritz was created in the Trentino region of Italy in the early 2000s, quickly gaining popularity for its light and floral flavor profile, particularly during summer months. ## Limoncello Spritz Source: https://cocktail.glass/limoncello-spritz/ Spritz cocktail · Served in a Wine glass ### Ingredients - 45 ml Limoncello - 90 ml Prosecco - 30 ml Soda water ### Preparation 1. Build over ice in a wine glass. 2. Add limoncello, prosecco and soda water. 3. Stir gently. **Garnish:** Lemon slice ### Origin The Limoncello Spritz emerged from Italy, combining the popular lemon liqueur with sparkling wine, and has become a staple of Italian aperitivo culture. ## Campari Spritz Source: https://cocktail.glass/campari-spritz/ Spritz cocktail · Served in a Wine glass ### Ingredients - 45 ml Campari - 90 ml Prosecco - 30 ml Soda water ### Preparation 1. Build over ice in a wine glass. 2. Stir gently. **Garnish:** Orange slice ### Origin The Campari Spritz is a modern take on the classic spritz, gaining popularity in Italy and beyond as a vibrant and refreshing cocktail, particularly in the early 21st century. ## Select Spritz Source: https://cocktail.glass/select-spritz/ Spritz cocktail · Served in a Wine glass ### Ingredients - 45 ml Select Aperitivo - 90 ml Prosecco - 30 ml Soda water ### Preparation 1. Build over ice in a wine glass. 2. Stir gently. **Garnish:** Green olive, orange slice ### Origin The Select Spritz, made with Select Aperitivo, originated in Venice and has become a trendy choice for those looking for a uniquely Italian spritz experience. ## Cynar Spritz Source: https://cocktail.glass/cynar-spritz/ Spritz cocktail · Served in a Wine glass ### Ingredients - 45 ml Cynar - 90 ml Prosecco - 30 ml Soda water ### Preparation 1. Build over ice in a wine glass. 2. Stir gently. **Garnish:** Orange slice ### Origin The Cynar Spritz is a contemporary cocktail that highlights the artichoke-based liqueur Cynar, gaining traction in the spritz movement that celebrates refreshing, bitter-sweet flavors. ## B-52 Source: https://cocktail.glass/b-52/ Shot cocktail · Served in a Shot glass ### Ingredients - 15 ml Coffee liqueur - 15 ml Baileys Irish Cream - 15 ml Grand Marnier ### Preparation 1. Layer ingredients in order in a shot glass, pouring each over the back of a barspoon. ### Origin The B-52 shooter emerged in the 1970s and is named after the B-52 Stratofortress bomber, becoming popular in bars for its visually striking layered presentation. ## Kamikaze Source: https://cocktail.glass/kamikaze/ Shot cocktail · Served in a Shot glass ### Ingredients - 22.5 ml Vodka - 22.5 ml Triple sec - 22.5 ml Lime juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a shot glass. ### Origin The Kamikaze shooter originated in the 1970s and is often associated with Japanese culture, featuring a simple mix of vodka, triple sec, and lime juice. ## Lemon Drop Shot Source: https://cocktail.glass/lemon-drop-shot/ Shot cocktail · Served in a Shot glass ### Ingredients - 30 ml Citrus vodka - 15 ml Lemon juice - 10 ml Sugar syrup ### Preparation 1. Rim the shot with sugar. 2. Shake all ingredients with ice. 3. Strain into a shot. **Garnish:** Sugar rim ### Origin The Lemon Drop Shot gained popularity in the 1980s and is known for its sweet and tangy flavor, often enjoyed as a party drink. ## Jägerbomb Source: https://cocktail.glass/jagerbomb/ Shot cocktail · Served in a Shot glass ### Ingredients - 45 ml Jägermeister - 120 ml Red Bull ### Preparation 1. Pour Red Bull into a glass. 2. Drop in a shot glass of Jägermeister. ### Origin The Jägerbomb, a combination of Jägermeister and energy drink, became popular in the early 2000s, particularly among younger crowds in nightlife settings. ## Mezcal Mule Source: https://cocktail.glass/mezcal-mule/ Highball cocktail · Served in a Copper mug ### Ingredients - 60 ml Mezcal - 20 ml Lime juice - 120 ml Ginger beer ### Preparation 1. Build in a copper mug over ice. 2. Add mezcal and lime juice. 3. Top with ginger beer. 4. Stir gently. **Garnish:** Lime wedge ### Origin The Mezcal Mule is a modern twist on the classic Moscow Mule, emerging in the 21st century as mezcal gained popularity in cocktail culture. ## Kentucky Mule Source: https://cocktail.glass/kentucky-mule/ Highball cocktail · Served in a Copper mug ### Ingredients - 60 ml Bourbon - 20 ml Lime juice - 120 ml Ginger beer ### Preparation 1. Build in a copper mug over ice. 2. Add bourbon and lime juice. 3. Top with ginger beer. 4. Stir gently. **Garnish:** Lime wedge ### Origin The Kentucky Mule is a regional variation of the Moscow Mule, substituting bourbon for vodka, and reflects the growing appreciation for bourbon in craft cocktails. ## Gold Rush Source: https://cocktail.glass/gold-rush/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Bourbon - 22.5 ml Lemon juice - 22.5 ml Honey syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. ### Origin The Gold Rush cocktail was created in the mid-2000s, inspired by the classic Whiskey Sour, and quickly became a modern classic in cocktail bars. ## Brown Derby Source: https://cocktail.glass/brown-derby/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Bourbon - 30 ml Grapefruit juice - 15 ml Honey syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The Brown Derby cocktail originated in the 1930s in Hollywood, inspired by the famous Brown Derby restaurant, known for its distinctive hat-shaped architecture. It became popular among movie stars and patrons seeking a refreshing drink during the Golden Age of Hollywood. ## New York Sour Source: https://cocktail.glass/new-york-sour/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Bourbon - 22.5 ml Lemon juice - 15 ml Sugar syrup - 1 piece Egg white - 15 ml Red wine ### Preparation 1. Dry shake bourbon, lemon, syrup and egg white. 2. Shake with ice. 3. Strain into a rocks glass over ice. 4. Float red wine on top. ### Origin The New York Sour is believed to have emerged in the mid-19th century, evolving from the classic whiskey sour by adding a layer of red wine on top. This cocktail reflects the trend of mixing different spirits and flavors that characterized the cocktail culture of New York City. ## Old Pal Source: https://cocktail.glass/old-pal/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 30 ml Rye whiskey - 30 ml Campari - 30 ml Dry vermouth ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Old Pal cocktail dates back to the 1920s and is thought to have been created by a bartender named Harry McElhone at the New York Bar in Paris. This drink is a variation of the Boulevardier, showcasing the popularity of rye whiskey during that era. ## Tipperary Source: https://cocktail.glass/tipperary/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 45 ml Irish whiskey - 22.5 ml Sweet vermouth - 15 ml Green Chartreuse ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Orange peel ### Origin The Tipperary cocktail is believed to have originated in the early 20th century, with roots in Irish whiskey culture. Named after the Irish county, it reflects the influence of Irish immigrants on American cocktail traditions. ## Toronto Source: https://cocktail.glass/toronto/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Rye whiskey - 7.5 ml Fernet-Branca - 7.5 ml Demerara syrup - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Orange peel ### Origin The Toronto cocktail emerged in the early 20th century, likely named after the Canadian city, and showcases the growing popularity of rye whiskey and Fernet-Branca in cocktail recipes. Its unique combination of flavors made it a favorite among adventurous drinkers. ## Monte Carlo Source: https://cocktail.glass/monte-carlo/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Rye whiskey - 15 ml Bénédictine - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The Monte Carlo cocktail is thought to have been created in the early 20th century, inspired by the glamorous Monte Carlo Casino in Monaco. This drink highlights the use of rye whiskey and Bénédictine, reflecting the sophistication of the era. ## Bobby Burns Source: https://cocktail.glass/bobby-burns/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 45 ml Blended Scotch - 45 ml Sweet vermouth - 7.5 ml Bénédictine ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon peel ### Origin The Bobby Burns cocktail is named after the famous Scottish poet Robert Burns and is believed to have originated in the late 19th century. It symbolizes the connection between whiskey, literature, and the celebration of Scottish heritage. ## Chrysanthemum Source: https://cocktail.glass/chrysanthemum/ Spirit-Forward cocktail · Served in a Nick & Nora ### Ingredients - 60 ml Dry vermouth - 22.5 ml Bénédictine - 3 drop Absinthe ### Preparation 1. Stir all ingredients with ice. 2. Strain into a Nick & Nora glass. **Garnish:** Orange peel ### Origin The Chrysanthemum cocktail is thought to have been created in the early 20th century, possibly in New York City, as part of the cocktail renaissance. Its delicate blend of vermouth and Bénédictine showcases the era's appreciation for refined and herbal flavors. ## Improved Whiskey Cocktail Source: https://cocktail.glass/improved-whiskey-cocktail/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 60 ml Rye whiskey - 5 ml Maraschino liqueur - 5 ml Sugar syrup - 2 drop Absinthe - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Lemon peel ### Origin The Improved Whiskey Cocktail is a variation of the classic whiskey cocktail, with roots tracing back to the late 19th century. It reflects the trend of enhancing traditional recipes with unique ingredients like maraschino liqueur and absinthe. ## Whiskey Smash Source: https://cocktail.glass/whiskey-smash/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Bourbon - 2 wedge Lemon - 15 ml Sugar syrup - 6 leaves Mint leaves ### Preparation 1. Muddle lemon and mint with syrup. 2. Add bourbon and ice, shake. 3. Strain into a rocks glass over ice. **Garnish:** Mint sprig ### Origin The Whiskey Smash is believed to have originated in the mid-19th century, gaining popularity in the Southern United States. This cocktail exemplifies the use of fresh ingredients and the growing trend of muddling in cocktail preparation. ## Oaxaca Old Fashioned Source: https://cocktail.glass/oaxaca-old-fashioned/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 45 ml Reposado tequila - 15 ml Mezcal - 10 ml Agave syrup - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. 3. Flame an orange peel over the drink. **Garnish:** Orange peel, flamed ### Origin The Oaxaca Old Fashioned emerged in the early 21st century as a modern twist on the classic Old Fashioned, incorporating mezcal to highlight the flavors of Oaxaca, Mexico. It reflects the contemporary cocktail movement's embrace of artisanal spirits. ## Division Bell Source: https://cocktail.glass/division-bell/ Sour cocktail · Served in a Coupe ### Ingredients - 30 ml Mezcal - 22.5 ml Aperol - 15 ml Maraschino liqueur - 22.5 ml Lime juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Grapefruit peel ### Origin The Division Bell cocktail is a modern creation that showcases the rising popularity of mezcal and innovative cocktail techniques. It reflects the contemporary trend of blending diverse flavors and spirits to create unique drinking experiences. ## Agua Fresca Source: https://cocktail.glass/agua-fresca-cocktail/ Sour cocktail · Served in a Highball ### Ingredients - 45 ml Mezcal - 60 ml Watermelon juice - 15 ml Lime juice - 10 ml Sugar syrup - 1 pinch Pinch of salt ### Preparation 1. Shake all ingredients with ice. 2. Strain into a highball glass over ice. **Garnish:** Watermelon wedge ### Origin The Agua Fresca cocktail is inspired by the traditional Mexican beverage, which combines fresh fruit juices with water. This modern interpretation highlights the use of mezcal, merging cultural influences in contemporary cocktail crafting. ## Frozen Daiquiri Source: https://cocktail.glass/frozen-daiquiri/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml White rum - 30 ml Lime juice - 22.5 ml Sugar syrup ### Preparation 1. Blend all ingredients with a cup of crushed ice until smooth. 2. Pour into a coupe glass. **Garnish:** Lime wheel ### Origin The Frozen Daiquiri became popular in the 1980s, coinciding with the rise of blended cocktails in tropical destinations. This refreshing drink reflects the trend of creating frozen variations of classic cocktails for a fun, summery experience. ## Frozen Margarita Source: https://cocktail.glass/frozen-margarita/ Sour cocktail · Served in a Margarita glass ### Ingredients - 60 ml Tequila blanco - 30 ml Triple sec - 30 ml Lime juice - 15 ml Sugar syrup ### Preparation 1. Rim the margarita with salt. 2. Blend all ingredients with a cup of ice until smooth. 3. Pour into a margarita. **Garnish:** Lime wheel, salt rim ### Origin The Frozen Margarita gained fame in the 1970s, particularly in the United States, as a frozen version of the classic margarita. Its popularity coincided with the cocktail culture boom and the growing love for tequila-based drinks. ## Frozen Strawberry Daiquiri Source: https://cocktail.glass/frozen-strawberry-daiquiri/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml White rum - 22.5 ml Lime juice - 15 ml Sugar syrup - 4 piece Strawberries ### Preparation 1. Blend all ingredients with crushed ice until smooth. 2. Pour into a coupe glass. **Garnish:** Strawberry ### Origin The Frozen Strawberry Daiquiri emerged in the 1980s, riding the wave of frozen cocktails that became popular in beach resorts and bars. This vibrant drink combines the classic daiquiri with fresh strawberries, appealing to fruit lovers. ## Mudslide Source: https://cocktail.glass/mudslide/ Flip & Nog cocktail · Served in a Hurricane ### Ingredients - 30 ml Vodka - 30 ml Coffee liqueur - 30 ml Baileys Irish Cream - 30 ml Heavy cream ### Preparation 1. Blend all ingredients with ice until smooth. 2. Pour into a hurricane glass. 3. Top with whipped cream. **Garnish:** Chocolate drizzle, whipped cream ### Origin The Mudslide cocktail is believed to have originated in the 1970s in Ireland, combining elements of coffee and cream liqueurs. Its creamy texture and dessert-like quality quickly made it a favorite in bars and restaurants. ## Piña Colada (shaken) Source: https://cocktail.glass/pina-colada-shaken/ Tiki cocktail · Served in a Tumbler ### Ingredients - 60 ml White rum - 30 ml Coconut cream - 60 ml Pineapple juice - 15 ml Lime juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass over ice. **Garnish:** Pineapple wedge ### Origin The Piña Colada, originally created in Puerto Rico in the 1950s, has seen various adaptations, including the shaken version. This cocktail encapsulates the tropical spirit and the island's rich rum culture. ## Banana Daiquiri Source: https://cocktail.glass/banana-daiquiri/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml White rum - 22.5 ml Lime juice - 15 ml Sugar syrup - 0.5 piece Banana ### Preparation 1. Blend all ingredients with crushed ice until smooth. 2. Pour into a coupe glass. **Garnish:** Banana slice ### Origin The Banana Daiquiri is a modern twist on the classic daiquiri, likely emerging in the late 20th century as fruit-flavored cocktails gained popularity. This drink reflects the trend of incorporating fresh fruits into traditional recipes. ## Frosé Source: https://cocktail.glass/frose/ Other cocktail · Served in a Wine glass ### Ingredients - 180 ml Rosé wine - 30 ml Strawberry purée - 15 ml Sugar syrup - 15 ml Lemon juice ### Preparation 1. Freeze rosé until slushy. 2. Blend with remaining ingredients until smooth. 3. Pour into a wine glass. **Garnish:** Strawberry ### Origin Frosé, a frozen version of rosé wine, gained popularity in the mid-2010s as part of the trend for refreshing summer cocktails. This drink embodies the contemporary cocktail movement's focus on fun, approachable beverages. ## Chi-Chi Source: https://cocktail.glass/chi-chi/ Tiki cocktail · Served in a Hurricane ### Ingredients - 60 ml Vodka - 45 ml Coconut cream - 90 ml Pineapple juice ### Preparation 1. Blend all ingredients with a cup of crushed ice until smooth. 2. Pour into a hurricane glass. **Garnish:** Pineapple wedge, cherry ### Origin The Chi-Chi emerged in the 1970s as a tropical variation of the Piña Colada, gaining popularity in Hawaii and other beach destinations. It is often associated with the vibrant cocktail culture of the era, showcasing the appeal of frozen drinks. ## Paloma Fresca Source: https://cocktail.glass/paloma-fresca/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Tequila blanco - 60 ml Fresh grapefruit juice - 15 ml Lime juice - 10 ml Sugar syrup - 60 ml Soda water ### Preparation 1. Rim the highball with salt. 2. Shake tequila, juices and syrup with ice. 3. Strain into a highball over ice. 4. Top with soda. **Garnish:** Grapefruit wedge, salt rim ### Origin The Paloma Fresca is a refreshing cocktail that originated in Mexico, likely in the mid-20th century. It has become a popular choice for those seeking a light and zesty tequila drink, especially during warm weather. ## Improved Gin Cocktail Source: https://cocktail.glass/improved-gin-cocktail/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Gin - 5 ml Maraschino liqueur - 5 ml Sugar syrup - 2 drop Absinthe - 2 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon peel ### Origin The Improved Gin Cocktail dates back to the late 19th century, evolving from classic gin cocktails as bartenders sought to enhance flavors with liqueurs and bitters. It reflects the creativity of the cocktail renaissance during that time. ## Japanese Cocktail Source: https://cocktail.glass/japanese-cocktail/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Cognac - 15 ml Orgeat - 3 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon peel ### Origin The Japanese Cocktail is believed to have been created in the 19th century, possibly by a bartender in San Francisco, and is one of the earliest cocktails to incorporate orgeat syrup. Its name reflects the growing fascination with Japanese culture during that era. ## Tequila Old Fashioned Source: https://cocktail.glass/tequila-old-fashioned/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 60 ml Reposado tequila - 10 ml Agave syrup - 2 dash Angostura bitters - 1 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Orange peel ### Origin The Tequila Old Fashioned is a modern twist on the classic Old Fashioned, gaining traction in the 21st century as bartenders began experimenting with tequila in traditional recipes. It showcases the versatility of tequila beyond its traditional margarita roots. ## Rum Old Fashioned Source: https://cocktail.glass/rum-old-fashioned/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 60 ml Aged rum - 10 ml Demerara syrup - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Orange peel ### Origin The Rum Old Fashioned emerged as a variation of the classic Old Fashioned, reflecting the growing popularity of rum in craft cocktails during the late 20th and early 21st centuries. It highlights the adaptability of classic recipes to incorporate different spirits. ## Rum Manhattan Source: https://cocktail.glass/rum-manhattan/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Aged rum - 30 ml Sweet vermouth - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Cherry ### Origin The Rum Manhattan is a variant of the classic Manhattan, likely developed in the early 21st century as bartenders sought to explore rum's potential in traditional whiskey cocktails. It has become a favorite among rum enthusiasts looking for a sophisticated drink. ## Mezcal Margarita Source: https://cocktail.glass/mezcal-margarita/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Mezcal - 30 ml Lime juice - 22.5 ml Triple sec - 10 ml Agave syrup ### Preparation 1. Rim the rocks glass over ice with salt. 2. Shake all ingredients with ice. 3. Strain into a rocks glass over ice. **Garnish:** Lime wheel, salt rim ### Origin The Mezcal Margarita gained popularity in the early 2000s as mezcal began to emerge as a trendy alternative to tequila. This cocktail reflects the growing appreciation for artisanal spirits and the unique flavors mezcal brings to classic recipes. ## Mezcal Last Word Source: https://cocktail.glass/mezcal-last-word/ Sour cocktail · Served in a Coupe ### Ingredients - 22.5 ml Mezcal - 22.5 ml Green Chartreuse - 22.5 ml Maraschino liqueur - 22.5 ml Lime juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The Mezcal Last Word is a modern reinterpretation of the classic Last Word cocktail, which originated in the early 20th century. Its rise in popularity coincided with the mezcal revival, appealing to adventurous cocktail drinkers. ## Final Ward Source: https://cocktail.glass/final-ward/ Sour cocktail · Served in a Coupe ### Ingredients - 22.5 ml Rye whiskey - 22.5 ml Green Chartreuse - 22.5 ml Maraschino liqueur - 22.5 ml Lemon juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The Final Ward cocktail is a contemporary creation that pays homage to the classic Last Word, emerging in the 21st century as bartenders began to experiment with rye whiskey and herbal liqueurs. It reflects the trend of reviving and reimagining classic cocktails. ## Chartreuse Swizzle Source: https://cocktail.glass/chartreuse-swizzle/ Fizz & Collins cocktail · Served in a Highball ### Ingredients - 45 ml Green Chartreuse - 30 ml Pineapple juice - 22.5 ml Lime juice - 15 ml Falernum ### Preparation 1. Combine all ingredients in a highball glass. 2. Fill with crushed ice and swizzle until frosted. **Garnish:** Grated nutmeg, mint sprig ### Origin The Chartreuse Swizzle is a modern cocktail that highlights the unique flavors of Green Chartreuse, becoming popular in the cocktail scene in the 21st century. It showcases the swizzle technique, which adds a refreshing twist to the drink. ## Daiquiri No. 3 Source: https://cocktail.glass/daiquiri-no-3/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml White rum - 15 ml Grapefruit juice - 15 ml Lime juice - 15 ml Maraschino liqueur - 5 ml Sugar syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lime wheel ### Origin Daiquiri No. 3 is a variation of the classic daiquiri, believed to have been popularized in the early 20th century. It reflects the creativity of bartenders who sought to enhance the traditional recipe with additional flavors. ## El Presidente Source: https://cocktail.glass/el-presidente/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 45 ml White rum - 22.5 ml Dry vermouth - 7.5 ml Orange curaçao - 5 ml Grenadine ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Orange peel ### Origin El Presidente is a classic cocktail that originated in Cuba during the early 20th century, likely named after the country's president at the time. It embodies the spirit of Cuban cocktail culture, blending rum with vermouth and citrus. ## Mary Pickford Source: https://cocktail.glass/mary-pickford/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml White rum - 45 ml Pineapple juice - 5 ml Maraschino liqueur - 5 ml Grenadine ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Cherry ### Origin The Mary Pickford cocktail was created in the 1920s in honor of the famous silent film actress, reflecting the glamour of the era. It showcases the influence of Hollywood on cocktail culture during the Prohibition period. ## Twelve Mile Limit Source: https://cocktail.glass/twelve-mile-limit/ Sour cocktail · Served in a Coupe ### Ingredients - 22.5 ml White rum - 22.5 ml Rye whiskey - 22.5 ml Cognac - 22.5 ml Lemon juice - 7.5 ml Grenadine ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Twelve Mile Limit cocktail is believed to have been created during Prohibition in the United States, symbolizing the boundary of legal drinking. Its name reflects the era's challenges and the creativity of bartenders in adapting to restrictions. ## Cable Car Source: https://cocktail.glass/cable-car/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Spiced rum - 22.5 ml Orange curaçao - 22.5 ml Lemon juice - 15 ml Sugar syrup ### Preparation 1. Rim the coupe with cinnamon sugar. 2. Shake all ingredients with ice. 3. Strain into a coupe. **Garnish:** Cinnamon sugar rim, orange peel ### Origin The Cable Car cocktail was created in the late 20th century, inspired by the classic Sidecar but featuring spiced rum. It gained popularity in the craft cocktail movement, showcasing the versatility of rum in modern mixology. ## Angostura Sour Source: https://cocktail.glass/angostura-sour/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Angostura bitters - 22.5 ml Lemon juice - 22.5 ml Sugar syrup - 1 piece Egg white ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a chilled coupe glass. **Garnish:** Angostura bitters drops ### Origin The Angostura Sour is a contemporary cocktail that highlights the unique flavors of Angostura bitters, emerging in the 21st century as bartenders began to experiment with bitters in sour cocktails. It reflects the growing interest in bitters as a key cocktail ingredient. ## Trinidad Sour Source: https://cocktail.glass/trinidad-sour/ Sour cocktail · Served in a Coupe ### Ingredients - 30 ml Angostura bitters - 30 ml Orgeat - 22.5 ml Lemon juice - 15 ml Rye whiskey ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The Trinidad Sour is a modern cocktail that gained recognition in the early 21st century, known for its bold use of Angostura bitters as the primary ingredient. It exemplifies the trend of reimagining classic sour cocktails with innovative twists. ## Eastside Source: https://cocktail.glass/eastside/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Gin - 22.5 ml Lime juice - 15 ml Sugar syrup - 6 leaves Mint leaves - 3 slice Cucumber ### Preparation 1. Muddle cucumber and mint with syrup. 2. Add gin and lime. 3. Shake with ice and double strain into a coupe. **Garnish:** Cucumber slice ### Origin The Eastside cocktail emerged in the 21st century as part of the craft cocktail movement, showcasing fresh ingredients like cucumber and mint. It reflects the trend of incorporating garden-fresh elements into classic cocktail recipes. ## Southside Source: https://cocktail.glass/southside/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Gin - 22.5 ml Lime juice - 15 ml Sugar syrup - 6 leaves Mint leaves ### Preparation 1. Shake all ingredients with ice and double strain into a chilled coupe glass. **Garnish:** Mint leaf ### Origin The Southside cocktail has roots in the early 20th century, traditionally associated with the South Side of Chicago. It has seen a resurgence in popularity, particularly in craft cocktail bars, as bartenders embrace its refreshing and herbaceous qualities. ## Gin Basil Smash Source: https://cocktail.glass/gin-basil-smash/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Gin - 22.5 ml Lemon juice - 15 ml Sugar syrup - 10 leaves Basil leaves ### Preparation 1. Muddle basil with lemon and syrup. 2. Add gin. 3. Shake with ice and double strain into a rocks glass over ice. **Garnish:** Basil sprig ### Origin The Gin Basil Smash, often considered synonymous with the Basil Smash, was popularized by Jörg Meyer in the mid-2000s in Hamburg, Germany. This modern classic showcases the vibrant flavors of gin and fresh basil. ## Jasmine Source: https://cocktail.glass/jasmine/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 7.5 ml Triple sec - 7.5 ml Campari - 22.5 ml Lemon juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Jasmine cocktail was created in the early 2000s by bartender and cocktail innovator Audrey Saunders at her New York City bar, Pegu Club. It blends gin with citrus and a hint of bitterness, reflecting the era's trend for balanced cocktails. ## White Lady Source: https://cocktail.glass/white-lady/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 22.5 ml Triple sec - 22.5 ml Lemon juice - 1 piece Egg white ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a chilled coupe glass. ### Origin The White Lady cocktail dates back to the 1920s and is believed to have been created by Harry MacElhone at the famous Harry's New York Bar in Paris. This classic drink has become a staple in cocktail culture, known for its elegant simplicity. ## Casino Source: https://cocktail.glass/casino/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Old Tom gin - 10 ml Maraschino liqueur - 10 ml Lemon juice - 2 dash Orange bitters ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Cherry, lemon twist ### Origin The Casino cocktail is thought to have originated in the early 20th century, with some sources tracing it back to the 1910s. It showcases Old Tom gin and was popularized during the cocktail renaissance of the early 2000s. ## Monkey Gland Source: https://cocktail.glass/monkey-gland/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 30 ml Orange juice - 5 ml Absinthe - 5 ml Grenadine ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Orange peel ### Origin The Monkey Gland cocktail was created in the 1920s by bartender Harry MacElhone at Harry's New York Bar in Paris. Named after a controversial surgical procedure of the time, it reflects the adventurous spirit of the Prohibition era. ## 20th Century Source: https://cocktail.glass/20th-century/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 22.5 ml Lillet Blanc - 15 ml Crème de cacao (white) - 22.5 ml Lemon juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The 20th Century cocktail was invented in the early 20th century, with its first known recipe appearing in the 1930s. It captures the essence of the era with its unique combination of gin and Lillet Blanc. ## Pegu Club Source: https://cocktail.glass/pegu-club/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 22.5 ml Orange curaçao - 22.5 ml Lime juice - 1 dash Angostura bitters - 1 dash Orange bitters ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lime wheel ### Origin The Pegu Club cocktail was named after a British colonial club in Burma and gained fame in the early 2000s thanks to bartender Audrey Saunders at her New York bar, Pegu Club. It embodies the classic gin sour style with a modern twist. ## Corpse Reviver No. 1 Source: https://cocktail.glass/corpse-reviver-no-1/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 30 ml Cognac - 30 ml Apple brandy - 30 ml Sweet vermouth ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The Corpse Reviver No. 1 is part of a family of cocktails that originated in the early 20th century, with the first known recipes appearing in the 1930s. It was intended as a restorative drink, often consumed in the morning. ## Pink Lady Source: https://cocktail.glass/pink-lady/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 15 ml Applejack - 22.5 ml Lemon juice - 10 ml Grenadine - 1 piece Egg white ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a chilled coupe glass. **Garnish:** Cherry ### Origin The Pink Lady cocktail dates back to the early 20th century, with its first recipes appearing in the 1920s. This classic drink is known for its distinctive pink hue and has been a favorite in cocktail culture for decades. ## Bronx Source: https://cocktail.glass/bronx/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 15 ml Sweet vermouth - 15 ml Dry vermouth - 22.5 ml Orange juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Orange peel ### Origin The Bronx cocktail is believed to have been created in the early 1900s, with some attributing its invention to a bartender at the Waldorf-Astoria Hotel in New York City. It represents a blend of gin and vermouth, showcasing the cocktail trends of its time. ## Lucien Gaudin Source: https://cocktail.glass/lucien-gaudin/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 30 ml Gin - 15 ml Campari - 15 ml Triple sec - 15 ml Dry vermouth ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Orange peel ### Origin The Lucien Gaudin cocktail is thought to have been named after a French fencer and dates back to the 1920s. It reflects the era's fascination with gin-based drinks and the growing popularity of vermouth. ## Journalist Source: https://cocktail.glass/journalist/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 15 ml Dry vermouth - 15 ml Sweet vermouth - 5 ml Triple sec - 5 ml Lemon juice - 2 dash Angostura bitters ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Journalist first appeared in Harry Craddock's 1930 Savoy Cocktail Book. A complex, layered drink that combines gin with both vermouths, a touch of orange liqueur, and citrus. It fell into obscurity for decades before being rediscovered during the craft cocktail revival of the 2000s. ## Satan's Whiskers Source: https://cocktail.glass/satans-whiskers/ Sour cocktail · Served in a Coupe ### Ingredients - 15 ml Gin - 15 ml Sweet vermouth - 15 ml Dry vermouth - 15 ml Orange juice - 15 ml Grand Marnier - 1 dash Orange bitters ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Orange peel ### Origin Satan's Whiskers is a cocktail that originated in the early 20th century, with its first recipes appearing in the 1930s. This drink combines multiple flavors, reflecting the adventurous spirit of cocktail creation during that time. ## Millionaire Source: https://cocktail.glass/millionaire/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Bourbon - 22.5 ml Grand Marnier - 7.5 ml Grenadine - 1 piece Egg white ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a chilled coupe glass. ### Origin The Millionaire cocktail dates back to the late 19th century, with various recipes emerging in the early 20th century. It has undergone numerous interpretations, showcasing the evolution of cocktail culture over the years. ## Remember the Maine Source: https://cocktail.glass/remember-the-maine/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Rye whiskey - 22.5 ml Sweet vermouth - 10 ml Cherry Heering - 2 drop Absinthe ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Cherry ### Origin Remember the Maine is a cocktail that originated in the early 20th century and is often associated with the classic cocktail revival. Its name pays homage to the USS Maine, reflecting the era's historical influences. ## Rattlesnake Source: https://cocktail.glass/rattlesnake/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Rye whiskey - 22.5 ml Lemon juice - 15 ml Sugar syrup - 5 ml Absinthe - 1 piece Egg white ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a chilled coupe glass. ### Origin The Rattlesnake cocktail is believed to have originated in the early 20th century, with its first recipes appearing in the 1930s. It combines whiskey and absinthe, showcasing the creative spirit of the cocktail culture during that time. ## Pendennis Club Source: https://cocktail.glass/pendennis-club/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 30 ml Apricot brandy - 22.5 ml Lime juice - 2 dash Peychaud's bitters ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lime wheel ### Origin The Pendennis Club cocktail is named after a private club in Louisville, Kentucky, and is thought to have been created in the early 20th century. It reflects the southern cocktail traditions and the use of apricot brandy. ## Death in the Afternoon Source: https://cocktail.glass/death-in-the-afternoon/ Champagne Cocktail cocktail · Served in a Flute ### Ingredients - 22.5 ml Absinthe - 120 ml Champagne ### Preparation 1. Pour absinthe into a flute. 2. Slowly. 3. Top with chilled champagne until the drink turns opalescent. ### Origin The Death in the Afternoon cocktail was created by author Ernest Hemingway in the 1930s, inspired by his time in Paris. It combines absinthe and champagne, reflecting the author's adventurous spirit and love for bold flavors. ## Seelbach Source: https://cocktail.glass/seelbach/ Champagne Cocktail cocktail · Served in a Flute ### Ingredients - 30 ml Bourbon - 15 ml Triple sec - 7 dash Angostura bitters - 7 dash Peychaud's bitters - 90 ml Champagne ### Preparation 1. Build bourbon, triple sec and bitters in a flute. 2. Top with champagne. 3. Stir gently. **Garnish:** Orange peel ### Origin The Seelbach cocktail was first served at the Seelbach Hotel in Louisville, Kentucky, around the turn of the 20th century. It gained popularity after being rediscovered in the 1990s, showcasing a blend of bourbon and champagne. ## Prince of Wales Source: https://cocktail.glass/prince-of-wales/ Champagne Cocktail cocktail · Served in a Flute ### Ingredients - 22.5 ml Cognac - 7.5 ml Curaçao - 2 dash Angostura bitters - 90 ml Champagne ### Preparation 1. Build cognac, curaçao and bitters in a flute. 2. Top with champagne. **Garnish:** Orange slice ### Origin The Prince of Wales cocktail is named after Edward, the Prince of Wales, who became King Edward VII in the early 20th century. It reflects the elegance of British high society during that period, combining cognac with champagne. ## Midnight Stinger Source: https://cocktail.glass/midnight-stinger/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Bourbon - 22.5 ml Fernet-Branca - 22.5 ml Lemon juice - 15 ml Sugar syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Mint sprig ### Origin The Midnight Stinger emerged in the mid-20th century, likely as a variation of classic cocktails that blended spirits with herbal liqueurs. Its unique combination of bourbon and Fernet-Branca reflects the era's experimentation with flavors. ## Benton's Old Fashioned Source: https://cocktail.glass/bentons-old-fashioned/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 60 ml Bacon fat-washed bourbon - 7.5 ml Maple syrup - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Orange peel ### Origin Benton's Old Fashioned is a modern twist on the classic Old Fashioned, popularized in the 21st century. It features bacon fat-washed bourbon, showcasing contemporary mixology's trend of incorporating savory elements into cocktails. ## Corn 'n' Oil Source: https://cocktail.glass/corn-n-oil/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Barbados rum - 22.5 ml Falernum - 15 ml Lime juice - 2 dash Angostura bitters ### Preparation 1. Build all ingredients in a rocks glass over ice and stir. **Garnish:** Lime wedge ### Origin Corn 'n' Oil is a classic cocktail that originated in the Caribbean, particularly associated with Barbados rum. Its name reflects the use of falernum, a syrup that evokes the region's rich agricultural heritage. ## Angostura Colada Source: https://cocktail.glass/angostura-colada/ Tiki cocktail · Served in a Hurricane ### Ingredients - 30 ml Angostura bitters - 45 ml Coconut cream - 90 ml Pineapple juice - 15 ml Lime juice ### Preparation 1. Blend all ingredients with crushed ice until smooth. 2. Pour into a hurricane glass. **Garnish:** Pineapple wedge, grated nutmeg ### Origin The Angostura Colada is a modern take on the classic piña colada, emerging from the Tiki cocktail movement in the mid-20th century. It incorporates Angostura bitters, adding a unique twist to the traditional tropical flavors. ## Ti' Punch Source: https://cocktail.glass/ti-punch/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Rhum agricole - 1 piece Lime disc - 10 ml Cane syrup ### Preparation 1. Place lime disc in a rocks glass. 2. Add cane syrup and muddle gently. 3. Add rhum and stir. 4. Add no ice traditionally. ### Origin Ti' Punch is a traditional drink from the French Caribbean, particularly popular in Martinique. It has been enjoyed since the 19th century, representing the simplicity and spirit of the islands with its minimal ingredients. ## Daisy de Santiago Source: https://cocktail.glass/daisy-de-santiago/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml White rum - 15 ml Yellow Chartreuse - 22.5 ml Lime juice - 10 ml Sugar syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lime wheel ### Origin The Daisy de Santiago is a contemporary cocktail that pays homage to the classic Daisy cocktails of the early 20th century. It reflects the growing popularity of rum and tropical flavors in modern mixology. ## Black Manhattan Source: https://cocktail.glass/black-manhattan/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Rye whiskey - 30 ml Averna - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Brandied cherry ### Origin The Black Manhattan is a modern reinterpretation of the classic Manhattan, gaining popularity in the 21st century. It substitutes sweet vermouth with Averna, showcasing a trend toward richer, herbal flavors. ## Little Italy Source: https://cocktail.glass/little-italy/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Rye whiskey - 22.5 ml Cynar - 22.5 ml Sweet vermouth ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Cherry ### Origin Little Italy is a modern classic cocktail that emerged in the early 2000s, reflecting the influence of Italian ingredients in American mixology. It combines rye whiskey with Cynar, emphasizing the fusion of flavors. ## Myrtle Bank Punch Source: https://cocktail.glass/myrtle-bank-punch/ Tiki cocktail · Served in a Tumbler ### Ingredients - 60 ml Dark Jamaican rum - 22.5 ml Lime juice - 15 ml Grenadine - 7.5 ml Maraschino liqueur - 5 ml Sugar syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass over crushed ice. **Garnish:** Mint sprig ### Origin Myrtle Bank Punch is a Tiki cocktail that draws inspiration from the Caribbean and the vibrant rum culture. Its origins can be traced back to the mid-20th century, celebrating the tropical flavors of the region. ## Industry Sour Source: https://cocktail.glass/industry-sour/ Sour cocktail · Served in a Tumbler ### Ingredients - 30 ml Fernet-Branca - 22.5 ml Green Chartreuse - 22.5 ml Lime juice - 22.5 ml Sugar syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass over ice. ### Origin The Industry Sour is a modern cocktail that emerged in the 21st century, reflecting the craft cocktail movement's focus on balance and complexity. It showcases the use of Fernet-Branca and Green Chartreuse, popular among bartenders. ## Siesta Source: https://cocktail.glass/siesta/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Tequila blanco - 15 ml Campari - 22.5 ml Lime juice - 15 ml Grapefruit juice - 15 ml Sugar syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The Siesta cocktail is a contemporary creation that blends tequila with refreshing citrus flavors, becoming popular in the 2000s. It embodies the spirit of modern cocktail culture, emphasizing creativity and balance. ## Enzoni Source: https://cocktail.glass/enzoni/ Sour cocktail · Served in a Tumbler ### Ingredients - 30 ml Gin - 22.5 ml Campari - 22.5 ml Lemon juice - 15 ml Sugar syrup - 5 piece Green grapes ### Preparation 1. Muddle grapes with syrup. 2. Add remaining ingredients. 3. Shake with ice. 4. Strain into a rocks glass over ice. **Garnish:** Orange peel ### Origin The Enzoni cocktail is a modern classic that emerged in the 21st century, showcasing the trend of incorporating fresh ingredients into cocktails. Its combination of gin and Campari reflects the Italian influence on contemporary mixology. ## Porto Flip Source: https://cocktail.glass/porto-flip/ Flip & Nog cocktail · Served in a Coupe ### Ingredients - 45 ml Tawny port - 15 ml Cognac - 1 piece Egg yolk ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Grated nutmeg ### Origin The Porto Flip is a classic cocktail that dates back to the 19th century, combining port wine and cognac. It reflects the era's fascination with rich, creamy drinks and showcases the versatility of fortified wines. ## Flip (Rum) Source: https://cocktail.glass/rum-flip/ Flip & Nog cocktail · Served in a Coupe ### Ingredients - 60 ml Dark rum - 15 ml Sugar syrup - 1 piece Whole egg ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a chilled coupe glass. **Garnish:** Grated nutmeg ### Origin The Rum Flip is a variation of the traditional flip cocktail, which dates back to the 17th century. It gained popularity in colonial America, where rum was a favored spirit, particularly in the Caribbean. ## Eggnog Source: https://cocktail.glass/eggnog/ Flip & Nog cocktail · Served in a Tumbler ### Ingredients - 30 ml Cognac - 30 ml Dark rum - 1 piece Whole egg - 22.5 ml Sugar syrup - 45 ml Milk - 30 ml Heavy cream ### Preparation 1. Shake all ingredients without ice. 2. Shake with ice. 3. Strain into a rocks glass. **Garnish:** Grated nutmeg ### Origin Eggnog has its roots in medieval Europe, where it was originally a warm drink made with milk and eggs. It became popular in America during the 18th century, especially around the holidays, often spiked with rum or brandy. ## Tom and Jerry Source: https://cocktail.glass/tom-and-jerry/ Hot Drink cocktail · Served in a Irish coffee glass ### Ingredients - 30 ml Cognac - 30 ml Dark rum - 1 piece Egg - 1 barspoon Sugar - 120 ml Hot milk ### Preparation 1. Beat egg with sugar until fluffy. 2. Add spirits. 3. Top with hot milk. 4. Stir gently. **Garnish:** Grated nutmeg ### Origin The Tom and Jerry cocktail originated in the United States in the 1820s, created by a journalist named Pierce Egan. It was initially a warm, spiced drink that became a festive favorite during the holiday season. ## Mulled Wine Source: https://cocktail.glass/mulled-wine/ Hot Drink cocktail · Served in a Irish coffee glass ### Ingredients - 180 ml Red wine - 30 ml Cognac - 30 ml Orange juice - 1 barspoon Honey - 1 piece Cinnamon stick - 1 piece Star anise - 3 piece Cloves ### Preparation 1. Heat all ingredients gently in a saucepan. 2. Add do not boil. 3. Strain into an Irish coffee glass. **Garnish:** Orange slice, cinnamon stick ### Origin Mulled wine has been enjoyed since Roman times, when wine was heated and spiced for warmth and flavor. It became particularly popular in Europe during the winter months, often served at holiday gatherings. ## Hot Buttered Rum Source: https://cocktail.glass/hot-buttered-rum/ Hot Drink cocktail · Served in a Irish coffee glass ### Ingredients - 60 ml Dark rum - 15 ml Butter - 1 barspoon Brown sugar - 120 ml Hot water - 1 pinch Cinnamon - 1 pinch Nutmeg ### Preparation 1. Dissolve butter and brown sugar in hot water. 2. Add rum and spices. 3. Stir gently. **Garnish:** Cinnamon stick ### Origin Hot Buttered Rum emerged in the 19th century as a warming drink in the United States, particularly popular among sailors and those in colder climates. Its comforting combination of rum, butter, and spices made it a favorite during the winter months. ## Café de Olla Cocktail Source: https://cocktail.glass/cafe-de-olla-cocktail/ Hot Drink cocktail · Served in a Irish coffee glass ### Ingredients - 45 ml Reposado tequila - 120 ml Hot coffee - 15 ml Piloncillo syrup - 1 pinch Cinnamon ### Preparation 1. Add tequila and syrup to hot coffee. 2. Stir gently. **Garnish:** Cinnamon stick ### Origin The Café de Olla cocktail is inspired by a traditional Mexican coffee drink that dates back to the colonial period. It combines coffee with spices and sweeteners, reflecting the rich culinary heritage of Mexico. ## Glühwein Source: https://cocktail.glass/gluhwein/ Hot Drink cocktail · Served in a Irish coffee glass ### Ingredients - 180 ml Red wine - 2 barspoon Sugar - 1 piece Orange peel - 1 piece Cinnamon stick - 4 piece Cloves - 1 piece Star anise ### Preparation 1. Heat all ingredients gently without boiling. 2. Strain into a glass. **Garnish:** Orange slice ### Origin Glühwein, or mulled wine, has roots in Germany and has been enjoyed since the Middle Ages as a way to warm up during the cold winter months. It is often served at Christmas markets across Europe. ## Amaretto Coffee Source: https://cocktail.glass/amaretto-coffee/ Hot Drink cocktail · Served in a Irish coffee glass ### Ingredients - 45 ml Amaretto - 120 ml Hot coffee - 30 ml Whipped cream ### Preparation 1. Add amaretto to hot coffee. 2. Top with whipped cream. ### Origin Amaretto Coffee combines the flavors of coffee and the sweet almond liqueur, amaretto, and has become a popular after-dinner drink. Its origins are tied to the Italian tradition of enjoying coffee with a splash of liqueur. ## Mexican Coffee Source: https://cocktail.glass/mexican-coffee/ Hot Drink cocktail · Served in a Irish coffee glass ### Ingredients - 30 ml Coffee liqueur - 15 ml Tequila blanco - 120 ml Hot coffee - 30 ml Whipped cream ### Preparation 1. Add coffee liqueur and tequila to hot coffee. 2. Top with whipped cream and a pinch of cinnamon. **Garnish:** Cinnamon ### Origin Mexican Coffee is a delightful blend of coffee and tequila, reflecting the rich coffee culture of Mexico. It is often enjoyed as a warming drink, particularly in colder regions or during festive occasions. ## Blood Orange Margarita Source: https://cocktail.glass/blood-orange-margarita/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Tequila blanco - 30 ml Blood orange juice - 15 ml Lime juice - 22.5 ml Triple sec - 10 ml Agave syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass over ice. **Garnish:** Blood orange wheel ### Origin The Blood Orange Margarita is a modern twist on the classic margarita, gaining popularity as blood oranges became more widely available. This vibrant cocktail celebrates the citrus flavors that are a hallmark of Mexican cuisine. ## Spicy Margarita Source: https://cocktail.glass/spicy-margarita/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Tequila blanco - 30 ml Lime juice - 15 ml Agave syrup - 15 ml Triple sec - 2 slice Jalapeño ### Preparation 1. Rim the rocks with salt. 2. Muddle jalapeño slices. 3. Add remaining ingredients. 4. Shake with ice. 5. Strain into a rocks over ice. **Garnish:** Jalapeño slice, salt rim ### Origin The Spicy Margarita emerged in the late 20th century as bartenders began experimenting with flavors, incorporating fresh jalapeños for a kick. It quickly became a favorite among those seeking a bold twist on the classic margarita. ## Picante de la Casa Source: https://cocktail.glass/picante-de-la-casa/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Tequila blanco - 22.5 ml Lime juice - 15 ml Agave syrup - 2 slice Green chili ### Preparation 1. Muddle chili slices. 2. Add remaining ingredients. 3. Shake with ice. 4. Strain into a rocks glass over ice. **Garnish:** Chili slice ### Origin The Picante de la Casa is a modern cocktail that highlights the trend of adding heat to traditional drinks, reflecting the growing popularity of spicy flavors in mixology. Its origins are often linked to creative bartenders in Mexico and the U.S. ## Mexican Firing Squad Source: https://cocktail.glass/mexican-firing-squad/ Fizz & Collins cocktail · Served in a Highball ### Ingredients - 45 ml Tequila blanco - 22.5 ml Lime juice - 15 ml Grenadine - 3 dash Angostura bitters - 30 ml Soda water ### Preparation 1. Shake tequila, lime and grenadine with ice. 2. Strain into a highball glass over ice. 3. Add bitters. 4. Top with soda. **Garnish:** Lime wheel ### Origin The Mexican Firing Squad is a classic cocktail that originated in the mid-20th century, showcasing the versatility of tequila. It combines traditional Mexican flavors with a refreshing twist, often enjoyed in social settings. ## Batanga Source: https://cocktail.glass/batanga/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Tequila blanco - 15 ml Lime juice - 120 ml Cola ### Preparation 1. Rim the highball with salt. 2. Build in a highball over ice. 3. Add tequila and lime. 4. Top with cola. **Garnish:** Lime wedge, salt rim ### Origin Batanga is a simple yet refreshing cocktail that originated in Mexico, combining tequila and cola. It is said to have been created in the 1960s by a bartender in the coastal town of Cuernavaca. ## Ranch Water Source: https://cocktail.glass/ranch-water/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Tequila blanco - 30 ml Lime juice - 120 ml Topo Chico ### Preparation 1. Build in a highball glass over ice. 2. Add tequila and lime. 3. Top with mineral water. **Garnish:** Lime wedge ### Origin Ranch Water is a Texas cocktail that gained popularity in the 21st century, particularly among those seeking a refreshing drink for hot summer days. It embodies the spirit of the American Southwest with its simple ingredients. ## Cantarito Source: https://cocktail.glass/cantarito/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Tequila reposado - 30 ml Orange juice - 30 ml Grapefruit juice - 15 ml Lime juice - 60 ml Grapefruit soda - 1 pinch Pinch of salt ### Preparation 1. Rim the highball with salt. 2. Shake juices and tequila with ice. 3. Strain into a highball over ice. 4. Top with grapefruit soda. **Garnish:** Lime wheel, salt rim ### Origin The Cantarito is a traditional Mexican drink that originated in Jalisco, often enjoyed at celebrations and gatherings. It combines various citrus juices with tequila, reflecting the region's agricultural bounty. ## Vampiro Source: https://cocktail.glass/vampiro/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Tequila blanco - 60 ml Tomato juice - 30 ml Orange juice - 15 ml Lime juice - 10 ml Grenadine - 3 dash Hot sauce - 1 pinch Pinch of salt ### Preparation 1. Shake all ingredients with ice. 2. Strain into a highball glass over ice. **Garnish:** Lime wedge, chili salt rim ### Origin The Vampiro cocktail is a vibrant Mexican drink that combines tequila with tomato juice and spices, believed to have originated in the late 20th century. It is often enjoyed as a refreshing choice during festive occasions. ## Bloody Mary Source: https://cocktail.glass/bloody-mary/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Vodka - 120 ml Tomato juice - 15 ml Lemon juice - 3 dash Worcestershire sauce - 2 dash Hot sauce - 1 pinch Celery salt - 1 pinch Black pepper ### Preparation 1. Build all ingredients in a highball glass over ice and roll between two glasses to mix. **Garnish:** Celery stalk, lemon wedge ### Origin The Bloody Mary is a classic cocktail that emerged in the 1920s, credited to Fernand Petiot, a bartender at Harry's New York Bar in Paris. Its savory profile made it a popular choice for brunch and hangover cures. ## Bloody Caesar Source: https://cocktail.glass/bloody-caesar/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Vodka - 120 ml Clamato juice - 10 ml Lime juice - 3 dash Worcestershire sauce - 2 dash Hot sauce - 1 pinch Celery salt ### Preparation 1. Rim the highball with salt. 2. Build all ingredients in a celery highball over ice and stir. **Garnish:** Celery stalk, lime wedge, celery salt rim ### Origin The Bloody Caesar was invented in 1969 in Calgary, Canada, by bartender Walter Chell as a twist on the Bloody Mary. It incorporates Clamato juice, giving it a unique flavor that has made it a Canadian favorite. ## Red Snapper Source: https://cocktail.glass/red-snapper/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Gin - 120 ml Tomato juice - 15 ml Lemon juice - 3 dash Worcestershire sauce - 2 dash Hot sauce - 1 pinch Celery salt - 1 pinch Black pepper ### Preparation 1. Build all ingredients in a highball glass over ice and roll between two glasses. **Garnish:** Celery stalk, lemon wedge ### Origin The Red Snapper is a gin-based variation of the Bloody Mary, created in the 1930s at the King Cole Bar in New York City. It showcases the versatility of gin in savory cocktails, appealing to those seeking a different take on the classic. ## Michelada Source: https://cocktail.glass/michelada/ Highball cocktail · Served in a Highball ### Ingredients - 180 ml Mexican lager - 30 ml Lime juice - 3 dash Hot sauce - 2 dash Worcestershire sauce - 1 dash Soy sauce - 30 ml Tomato juice ### Preparation 1. Rim the highball with salt. 2. Build all ingredients in a chili highball over ice. **Garnish:** Lime wedge, chili salt rim ### Origin The Michelada originated in Mexico, likely in the mid-20th century, as a refreshing drink combining beer with lime and spices. It has since become a popular choice for those seeking a savory beverage, especially during hot weather. ## Shandy Source: https://cocktail.glass/shandy/ Highball cocktail · Served in a Highball ### Ingredients - 180 ml Lager beer - 180 ml Lemonade ### Preparation 1. Build in a highball glass. 2. Add beer. 3. Top with lemonade. **Garnish:** Lemon slice ### Origin The Shandy is believed to have originated in England, where it was traditionally made by mixing beer with lemonade. This combination has been enjoyed since at least the 19th century, particularly as a thirst-quencher in warm weather. ## Radler Source: https://cocktail.glass/radler/ Highball cocktail · Served in a Highball ### Ingredients - 180 ml Wheat beer - 180 ml Grapefruit soda ### Preparation 1. Build in a highball glass. 2. Add beer. 3. Top with grapefruit soda. **Garnish:** Grapefruit wedge ### Origin The Radler was created in Germany in the 1920s when a innkeeper mixed beer with lemonade to quench the thirst of cyclists. This refreshing drink has since gained popularity across Europe and beyond. ## Garibaldi Source: https://cocktail.glass/garibaldi/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Campari - 120 ml Orange juice (fluffy) ### Preparation 1. Pour Campari into a highball glass over ice. 2. Top with fluffy (juiced and aerated) orange juice. **Garnish:** Orange slice ### Origin The Garibaldi cocktail is believed to have originated in Italy and is named after the Italian nationalist Giuseppe Garibaldi. It gained popularity in the 20th century, particularly for its vibrant color and refreshing taste. ## Carajillo Source: https://cocktail.glass/carajillo/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 45 ml Licor 43 - 45 ml Espresso ### Preparation 1. Pour Licor 43 over ice in a rocks glass. 2. Add freshly pulled espresso. 3. Stir briefly. ### Origin The Carajillo has roots in Spain and Mexico, traditionally combining coffee with a spirit, often brandy or rum. Its popularity grew in the 20th century, especially as a way to enjoy coffee with a kick. ## White Negroni Source: https://cocktail.glass/white-negroni/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 30 ml Gin - 30 ml Lillet Blanc - 22.5 ml Gentiane liqueur ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Grapefruit peel ### Origin The White Negroni was created in the early 2000s by a bartender in London as a lighter alternative to the classic Negroni. It quickly gained traction for its unique twist on the traditional recipe. ## Suffering Bastard (Cairo) Source: https://cocktail.glass/suffering-bastard-cairo/ Fizz & Collins cocktail · Served in a Highball ### Ingredients - 30 ml Gin - 30 ml Brandy - 15 ml Lime juice - 1 dash Angostura bitters - 120 ml Ginger beer ### Preparation 1. Shake spirits, lime and bitters with ice. 2. Strain into a highball glass over ice. 3. Top with ginger beer. **Garnish:** Mint sprig, orange slice ### Origin The Suffering Bastard cocktail is said to have originated in Cairo during World War II, created to help soldiers cope with the heat. It has since become a classic, known for its refreshing and revitalizing qualities. ## Aperol Sour Source: https://cocktail.glass/aperol-sour/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Aperol - 22.5 ml Lemon juice - 15 ml Sugar syrup - 1 piece Egg white ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a chilled coupe glass. **Garnish:** Orange peel ### Origin The Aperol Sour is a modern cocktail that emerged as part of the growing popularity of Aperol in the early 21st century. It combines the bitter-sweet flavor of Aperol with the classic sour profile, appealing to contemporary tastes. ## Campari Sour Source: https://cocktail.glass/campari-sour/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Campari - 22.5 ml Lemon juice - 22.5 ml Sugar syrup - 1 piece Egg white ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a chilled coupe glass. **Garnish:** Orange peel ### Origin The Campari Sour is a variation on the classic sour cocktails that gained popularity in the 20th century, utilizing Campari for its distinctive bitter flavor. It reflects the trend of mixing bitter liqueurs with citrus for balance. ## Gin Sour Source: https://cocktail.glass/gin-sour/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Gin - 22.5 ml Lemon juice - 15 ml Sugar syrup - 1 piece Egg white ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Gin Sour is a classic cocktail that dates back to the 19th century, showcasing the versatility of gin in mixed drinks. It became a staple in bars as gin's popularity surged during this era. ## Brandy Sour Source: https://cocktail.glass/brandy-sour/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Brandy - 22.5 ml Lemon juice - 15 ml Sugar syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass over ice. **Garnish:** Cherry, orange slice ### Origin The Brandy Sour is a classic cocktail that emerged in the early 20th century, reflecting the growing popularity of brandy as a base spirit. It combines the spirit with citrus for a refreshing drink. ## Tequila Sour Source: https://cocktail.glass/tequila-sour/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Tequila blanco - 22.5 ml Lime juice - 15 ml Sugar syrup - 1 piece Egg white ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a chilled coupe glass. **Garnish:** Lime wheel ### Origin The Tequila Sour is a modern twist on the classic sour cocktail, gaining popularity as tequila became more mainstream in the late 20th century. It showcases tequila's versatility in mixed drinks. ## Mezcal Sour Source: https://cocktail.glass/mezcal-sour/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Mezcal - 22.5 ml Lime juice - 15 ml Sugar syrup - 1 piece Egg white ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a chilled coupe glass. **Garnish:** Angostura bitters drops ### Origin The Mezcal Sour is a contemporary cocktail that has gained traction as mezcal's popularity has surged in recent years. It highlights the smoky flavors of mezcal combined with the classic sour profile. ## Vodka Sour Source: https://cocktail.glass/vodka-sour/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Vodka - 22.5 ml Lemon juice - 15 ml Sugar syrup - 1 piece Egg white ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Vodka Sour is a modern adaptation of the sour cocktail tradition, becoming popular in the late 20th century as vodka became a widely favored spirit. It offers a refreshing and approachable option for cocktail enthusiasts. ## Rum Sour Source: https://cocktail.glass/rum-sour/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Dark rum - 22.5 ml Lime juice - 15 ml Sugar syrup - 1 piece Egg white ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a chilled coupe glass. **Garnish:** Lime wheel ### Origin The Rum Sour is part of the sour cocktail family, with origins tracing back to the 19th century when rum was a popular base spirit. It reflects the trend of mixing rum with citrus for a refreshing drink. ## Jungle Bird (Modern) Source: https://cocktail.glass/jungle-bird-modern/ Tiki cocktail · Served in a Tumbler ### Ingredients - 45 ml Blackstrap rum - 22.5 ml Campari - 45 ml Pineapple juice - 15 ml Lime juice - 15 ml Demerara syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass over ice. **Garnish:** Pineapple wedge ### Origin The Jungle Bird cocktail originated in the 1970s at the Aviary Bar in Kuala Lumpur, Malaysia, as a tropical drink combining rum and fruit juices. The modern version has evolved while retaining its vibrant, tropical essence. ## Rum Swizzle Source: https://cocktail.glass/rum-swizzle/ Tiki cocktail · Served in a Collins ### Ingredients - 60 ml Dark Bermuda rum - 60 ml Pineapple juice - 30 ml Orange juice - 15 ml Lime juice - 15 ml Falernum - 3 dash Angostura bitters ### Preparation 1. Combine all ingredients in a Collins glass with crushed ice. 2. Swizzle until frosted. **Garnish:** Orange slice, cherry ### Origin The Rum Swizzle is a classic cocktail from Bermuda, believed to have originated in the 19th century. It is known for its refreshing combination of rum and fruit juices, often enjoyed in tropical settings. ## Queen's Park Swizzle Source: https://cocktail.glass/queens-park-swizzle/ Fizz & Collins cocktail · Served in a Collins ### Ingredients - 60 ml Dark Demerara rum - 22.5 ml Lime juice - 22.5 ml Demerara syrup - 8 leaves Mint leaves - 3 dash Angostura bitters ### Preparation 1. Muddle mint with syrup and lime in a Collins glass. 2. Add rum. 3. Fill with crushed ice and swizzle. 4. Top with more ice. 5. Dash Angostura bitters on top. **Garnish:** Mint bouquet ### Origin The Queen's Park Swizzle hails from Trinidad and Tobago, dating back to the 1920s. It is named after the Queen's Park area in Port of Spain and is celebrated for its refreshing minty flavor. ## Prescription Julep Source: https://cocktail.glass/prescription-julep/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 52.5 ml Cognac - 22.5 ml Rye whiskey - 15 ml Sugar syrup - 8 leaves Mint leaves ### Preparation 1. Muddle mint with syrup. 2. Add spirits and crushed ice. 3. Swizzle until frosted. **Garnish:** Mint bouquet ### Origin The Prescription Julep is believed to have originated in the southern United States during the 19th century, where it was often prescribed as a medicinal tonic. Its combination of spirits and mint made it a refreshing choice for those seeking relief from ailments. ## Mint Condition Source: https://cocktail.glass/mint-condition/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Bourbon - 22.5 ml Amaro Montenegro - 22.5 ml Lime juice - 10 ml Sugar syrup - 6 leaves Mint leaves ### Preparation 1. Muddle mint with syrup. 2. Add remaining ingredients. 3. Shake with ice and double strain into a coupe. **Garnish:** Mint leaf ### Origin Mint Condition emerged in the modern cocktail scene as a refreshing twist on classic drinks, showcasing the versatility of bourbon and amaro. Its development reflects the growing trend of using herbal liqueurs to enhance cocktails in the 21st century. ## Bamboo Cocktail Source: https://cocktail.glass/bamboo-cocktail/ Spirit-Forward cocktail · Served in a Nick & Nora ### Ingredients - 45 ml Fino sherry - 45 ml Dry vermouth - 1 dash Orange bitters - 1 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a Nick & Nora glass. **Garnish:** Lemon twist ### Origin The Bamboo Cocktail is thought to have originated in the late 19th century, likely in Japan or the United States, as bartenders began experimenting with sherry and vermouth. Its unique blend of flavors reflects the cross-cultural influences of that era. ## Coronation Source: https://cocktail.glass/coronation/ Spirit-Forward cocktail · Served in a Nick & Nora ### Ingredients - 30 ml Fino sherry - 30 ml Dry vermouth - 5 ml Maraschino liqueur - 2 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a Nick & Nora glass. **Garnish:** Lemon peel ### Origin The Coronation cocktail is a modern creation that pays homage to the celebratory nature of royal events, particularly in the UK. It combines elements of classic cocktails while offering a fresh perspective on low-alcohol drinks. ## Shirley Temple Source: https://cocktail.glass/shirley-temple/ Highball cocktail · Served in a Collins ### Ingredients - 180 ml Ginger ale - 30 ml Grenadine - 10 ml Lime juice ### Preparation 1. Build over ice in a Collins glass and stir. **Garnish:** Cherry, orange slice ### Origin The Shirley Temple cocktail is named after the famous child actress who became a sensation in the 1930s. It was created as a non-alcoholic drink for her and has since become a popular choice for children and adults alike. ## Virgin Mojito Source: https://cocktail.glass/virgin-mojito/ Fizz & Collins cocktail · Served in a Highball ### Ingredients - 30 ml Lime juice - 20 ml Sugar syrup - 8 leaves Mint leaves - 120 ml Soda water ### Preparation 1. Muddle mint with syrup and lime. 2. Fill with ice. 3. Top with soda water. **Garnish:** Mint sprig ### Origin The Virgin Mojito is a non-alcoholic adaptation of the classic Cuban Mojito, which has roots in the 16th century. This refreshing drink allows everyone to enjoy the vibrant flavors of mint and lime without the alcohol. ## Seedlip Garden Spritz Source: https://cocktail.glass/seedlip-garden-spritz/ Spritz cocktail · Served in a Wine glass ### Ingredients - 50 ml Seedlip Garden 108 - 100 ml Elderflower tonic ### Preparation 1. Build over ice in a wine glass. 2. Stir gently. **Garnish:** Pea shoots ### Origin The Seedlip Garden Spritz represents the rise of non-alcoholic spirits in the 21st century, catering to those seeking sophisticated, alcohol-free options. It showcases the innovative use of botanical flavors in modern mixology. ## Nojito Source: https://cocktail.glass/nojito/ Fizz & Collins cocktail · Served in a Highball ### Ingredients - 30 ml Lime juice - 45 ml Apple juice - 15 ml Sugar syrup - 8 leaves Mint leaves - 90 ml Soda water ### Preparation 1. Muddle mint with syrup and lime. 2. Add apple juice. 3. Fill with ice. 4. Top with soda. **Garnish:** Mint sprig, lime wedge ### Origin The Nojito is a non-alcoholic take on the classic Mojito, created to provide a refreshing option for those who prefer to avoid alcohol. Its development reflects the growing trend of crafting flavorful mocktails. ## Kumquat Caipirinha Source: https://cocktail.glass/kumquat-caipirinha/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Cachaça - 4 piece Kumquats - 2 barspoon Sugar ### Preparation 1. Muddle kumquats with sugar. 2. Add cachaça and fill with crushed ice. 3. Stir briefly. **Garnish:** Kumquat ### Origin The Kumquat Caipirinha is a modern twist on Brazil's national cocktail, the Caipirinha, which traditionally uses lime. This variation highlights the versatility of cachaça and the unique flavor of kumquats. ## Caipiroska Source: https://cocktail.glass/caipiroska/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Vodka - 1 whole Lime - 2 barspoon Sugar ### Preparation 1. Cut lime into wedges and muddle with sugar. 2. Add vodka and fill with crushed ice. 3. Stir briefly. ### Origin The Caipiroska is a variation of the Brazilian Caipirinha, substituting vodka for cachaça, and became popular in the early 2000s. Its rise reflects the global influence of vodka cocktails in contemporary mixology. ## Batida de Coco Source: https://cocktail.glass/batida-de-coco/ Tiki cocktail · Served in a Tumbler ### Ingredients - 60 ml Cachaça - 45 ml Coconut cream - 30 ml Condensed milk ### Preparation 1. Blend all ingredients with ice until smooth. 2. Pour into a rocks glass. **Garnish:** Toasted coconut ### Origin Batida de Coco is a traditional Brazilian cocktail that emerged in the mid-20th century, combining cachaça with coconut cream. It embodies the tropical flavors and vibrant culture of Brazil's beachside bars. ## Batida de Maracujá Source: https://cocktail.glass/batida-de-maracuja/ Tiki cocktail · Served in a Tumbler ### Ingredients - 60 ml Cachaça - 60 ml Passion fruit pulp - 30 ml Condensed milk ### Preparation 1. Blend all ingredients with ice until smooth. 2. Pour into a rocks glass. **Garnish:** Passion fruit ### Origin Batida de Maracujá is a popular Brazilian cocktail that showcases the country's love for tropical fruits, particularly passion fruit. It has become a staple in Brazilian bars, celebrated for its refreshing and fruity profile. ## Rabo de Galo Source: https://cocktail.glass/rabo-de-galo/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 45 ml Cachaça - 30 ml Red vermouth - 15 ml Cynar ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Orange peel ### Origin Rabo de Galo, meaning 'tail of the rooster,' is a traditional Brazilian cocktail that blends cachaça with vermouth and bitters. It reflects the country's rich cocktail culture and is often enjoyed in local bars. ## Chilcano Source: https://cocktail.glass/chilcano/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Pisco - 15 ml Lime juice - 10 ml Sugar syrup - 120 ml Ginger ale - 2 dash Angostura bitters ### Preparation 1. Build pisco, lime and syrup in a highball glass over ice. 2. Top with ginger ale. 3. Add bitters. **Garnish:** Lime wheel ### Origin Chilcano is a classic Peruvian cocktail that dates back to the early 20th century, typically made with pisco and ginger ale. It has become a symbol of Peru's vibrant drinking culture and is often enjoyed as a refreshing aperitif. ## Capitán Source: https://cocktail.glass/capitan/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Pisco - 30 ml Sweet vermouth - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Cherry ### Origin Capitán is a Peruvian cocktail that combines pisco with sweet vermouth and bitters, showcasing the versatility of pisco in cocktails. Its origins are rooted in the early 20th century, reflecting the growing popularity of vermouth in South America. ## Pisco Punch Source: https://cocktail.glass/pisco-punch/ Punch cocktail · Served in a Coupe ### Ingredients - 60 ml Pisco - 22.5 ml Pineapple gum syrup - 22.5 ml Lemon juice - 15 ml Pineapple juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Pineapple wedge ### Origin Pisco Punch is a historic cocktail that originated in San Francisco during the Gold Rush in the mid-1800s, created by a bartender named Duncan Nicol. Its unique blend of pisco and fruit flavors has made it a lasting favorite. ## Sake Martini Source: https://cocktail.glass/sake-martini/ Spirit-Forward cocktail · Served in a Martini ### Ingredients - 45 ml Vodka - 22.5 ml Sake ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled martini glass. **Garnish:** Cucumber slice ### Origin The Sake Martini is a modern twist on the classic martini, incorporating sake as a nod to the growing appreciation for Japanese spirits. Its emergence reflects the fusion of culinary traditions in contemporary cocktail culture. ## Sake Mojito Source: https://cocktail.glass/sake-mojito/ Fizz & Collins cocktail · Served in a Highball ### Ingredients - 90 ml Sake - 22.5 ml Lime juice - 15 ml Sugar syrup - 8 leaves Mint leaves - 60 ml Soda water ### Preparation 1. Muddle mint with syrup and lime. 2. Add sake. 3. Fill with ice. 4. Top with soda water. **Garnish:** Mint sprig ### Origin The Sake Mojito is a creative reinterpretation of the classic Mojito, using sake to introduce a unique flavor profile. This drink represents the trend of blending different cultural influences in modern mixology. ## Lemon Drop Martini Source: https://cocktail.glass/lemon-drop-martini/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Citrus vodka - 22.5 ml Triple sec - 22.5 ml Lemon juice - 15 ml Sugar syrup ### Preparation 1. Rim the coupe with sugar. 2. Shake all ingredients with ice. 3. Strain into a coupe. **Garnish:** Sugar rim, lemon twist ### Origin The Lemon Drop Martini emerged in the 1970s in San Francisco, where bartenders began experimenting with citrus flavors in cocktails. It quickly gained popularity for its refreshing taste and vibrant presentation. ## Appletini Source: https://cocktail.glass/appletini/ Sour cocktail · Served in a Martini ### Ingredients - 45 ml Vodka - 22.5 ml Sour apple liqueur - 15 ml Lemon juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled martini glass. **Garnish:** Apple slice ### Origin The Appletini, or apple martini, gained fame in the late 1990s as part of the cocktail renaissance, particularly in trendy bars in Los Angeles and New York City. Its sweet and fruity profile appealed to a new generation of cocktail drinkers. ## Chocolate Martini Source: https://cocktail.glass/chocolate-martini/ Flip & Nog cocktail · Served in a Martini ### Ingredients - 45 ml Vanilla vodka - 22.5 ml Crème de cacao (dark) - 15 ml Baileys Irish Cream ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled martini glass. **Garnish:** Chocolate shavings ### Origin The Chocolate Martini became popular in the late 1990s, coinciding with the rise of dessert cocktails in upscale bars. Its indulgent flavor made it a favorite among those looking for a sweet twist on the classic martini. ## French Martini Source: https://cocktail.glass/french-martini/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Vodka - 15 ml Chambord - 45 ml Pineapple juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The French Martini was created in the 1980s, primarily attributed to a bartender in New York City who sought to blend vodka with the flavors of raspberry and pineapple. Its fruity and vibrant character quickly made it a staple in cocktail culture. ## Cucumber Martini Source: https://cocktail.glass/cucumber-martini/ Spirit-Forward cocktail · Served in a Martini ### Ingredients - 60 ml Gin - 15 ml Dry vermouth - 4 slice Cucumber - 5 ml Sugar syrup ### Preparation 1. Muddle cucumber with syrup. 2. Add gin and vermouth. 3. Shake with ice and double strain into a martini glass. **Garnish:** Cucumber ribbon ### Origin The Cucumber Martini emerged in the early 2000s as part of a trend towards fresh and light cocktails, particularly in upscale bars. Its refreshing taste and visual appeal made it a popular choice during the summer months. ## Elderflower Martini Source: https://cocktail.glass/elderflower-martini/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 22.5 ml Elderflower liqueur - 15 ml Dry vermouth ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Elderflower Martini gained traction in the 2000s with the introduction of elderflower liqueurs, particularly St-Germain, to the cocktail scene. Its floral notes and elegance captured the interest of mixologists and cocktail enthusiasts alike. ## Espresso Old Fashioned Source: https://cocktail.glass/espresso-old-fashioned/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 60 ml Bourbon - 10 ml Coffee liqueur - 10 ml Demerara syrup - 15 ml Espresso - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Orange peel ### Origin The Espresso Old Fashioned is a modern twist on the classic Old Fashioned, gaining popularity in the 2000s as coffee cocktails became trendy. This innovative blend reflects the growing appreciation for coffee in the cocktail world. ## Pornstar Fizz Source: https://cocktail.glass/pornstar-fizz/ Fizz & Collins cocktail · Served in a Collins ### Ingredients - 45 ml Vanilla vodka - 30 ml Passion fruit purée - 15 ml Lime juice - 15 ml Vanilla syrup - 60 ml Prosecco ### Preparation 1. Shake vodka, purée, lime and syrup with ice. 2. Strain into a Collins glass over ice. 3. Top with prosecco. **Garnish:** Half passion fruit ### Origin The Pornstar Fizz emerged in the late 2000s, inspired by the popularity of playful, fruit-forward cocktails in vibrant nightlife scenes. Its combination of flavors and sparkling wine made it a favorite for celebratory occasions. ## Elderflower Collins Source: https://cocktail.glass/elderflower-collins/ Fizz & Collins cocktail · Served in a Collins ### Ingredients - 45 ml Gin - 22.5 ml Elderflower liqueur - 22.5 ml Lemon juice - 90 ml Soda water ### Preparation 1. Shake gin, elderflower and lemon with ice. 2. Strain into a Collins glass over ice. 3. Top with soda. **Garnish:** Cucumber slice, lemon wheel ### Origin The Elderflower Collins is a contemporary take on the classic Tom Collins, gaining popularity in the 2000s as elderflower liqueur became a staple in cocktail bars. Its refreshing and floral profile appeals to those seeking a light, effervescent drink. ## Vodka Collins Source: https://cocktail.glass/vodka-collins/ Fizz & Collins cocktail · Served in a Collins ### Ingredients - 60 ml Vodka - 30 ml Lemon juice - 15 ml Sugar syrup - 90 ml Soda water ### Preparation 1. Shake vodka, lemon and syrup with ice. 2. Strain into a Collins glass over ice. 3. Top with soda. **Garnish:** Lemon wheel ### Origin The Vodka Collins is a variation of the classic Tom Collins, which dates back to the 19th century. This modern adaptation gained popularity as vodka became a more widely used spirit in cocktails. ## John Collins Source: https://cocktail.glass/john-collins/ Fizz & Collins cocktail · Served in a Collins ### Ingredients - 60 ml Bourbon - 30 ml Lemon juice - 15 ml Sugar syrup - 90 ml Soda water ### Preparation 1. Shake bourbon, lemon and syrup with ice. 2. Strain into a Collins glass over ice. 3. Top with soda. **Garnish:** Lemon wheel, cherry ### Origin The John Collins is a variation of the Tom Collins, believed to have originated in the early 20th century, named after a bartender named John Collins. This drink reflects the enduring appeal of refreshing, fizzy cocktails. ## Whiskey Buck Source: https://cocktail.glass/whiskey-buck/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Bourbon - 15 ml Lemon juice - 120 ml Ginger beer ### Preparation 1. Build in a highball glass over ice. 2. Stir gently. **Garnish:** Lemon wedge ### Origin The Whiskey Buck is a classic highball cocktail that combines whiskey with ginger beer and citrus, tracing its roots back to the early 20th century. It reflects the era's penchant for simple yet flavorful mixed drinks. ## Gin Buck Source: https://cocktail.glass/gin-buck/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Gin - 15 ml Lemon juice - 120 ml Ginger ale ### Preparation 1. Build in a highball glass over ice. 2. Stir gently. **Garnish:** Lemon wedge ### Origin The Gin Buck is a refreshing highball cocktail that emerged in the early 20th century, showcasing the versatility of gin in mixed drinks. Its combination of gin and ginger ale became a popular choice during the cocktail revival. ## Horse's Neck Source: https://cocktail.glass/horses-neck/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Bourbon - 120 ml Ginger ale - 2 dash Angostura bitters ### Preparation 1. Build in a highball glass over ice. 2. Drape lemon peel spiral inside the glass. **Garnish:** Long lemon peel spiral ### Origin The Horse's Neck cocktail dates back to the late 1800s, known for its distinctive garnish of a long spiral of lemon peel. It reflects the era's creativity in cocktail presentation and flavor combinations. ## Presbyterian Source: https://cocktail.glass/presbyterian/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Bourbon - 60 ml Ginger ale - 60 ml Soda water ### Preparation 1. Build in a highball glass over ice. 2. Stir gently. **Garnish:** Lemon twist ### Origin The Presbyterian cocktail is a highball that combines whiskey with ginger ale and soda water, believed to have originated in the early 20th century. Its simple and refreshing profile has made it a classic choice among whiskey drinkers. ## Gin Gin Mule Source: https://cocktail.glass/gin-gin-mule/ Fizz & Collins cocktail · Served in a Highball ### Ingredients - 45 ml Gin - 22.5 ml Lime juice - 15 ml Sugar syrup - 6 leaves Mint leaves - 30 ml Ginger beer ### Preparation 1. Muddle mint with syrup. 2. Add gin and lime. 3. Shake with ice. 4. Strain into a highball glass over ice. 5. Top with ginger beer. **Garnish:** Mint sprig, candied ginger ### Origin The Gin Gin Mule is a modern cocktail that gained popularity in the 2000s, inspired by the classic Moscow Mule but featuring gin instead of vodka. Its refreshing combination of flavors has made it a favorite in contemporary cocktail bars. ## Sapphire Gimlet Source: https://cocktail.glass/sapphire-gimlet/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Gin - 22.5 ml Lime juice - 15 ml Sugar syrup - 5 ml Blue curaçao ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lime wheel ### Origin The Sapphire Gimlet is a colorful twist on the classic Gimlet, gaining popularity in the 2000s with the introduction of blue curaçao. This vibrant drink reflects the trend of visually striking cocktails in modern mixology. ## Sgroppino Source: https://cocktail.glass/sgroppino/ Other cocktail · Served in a Coupe ### Ingredients - 30 ml Vodka - 60 ml Prosecco - 60 ml Lemon sorbet ### Preparation 1. Whisk lemon sorbet with vodka until smooth. 2. Add fold in prosecco gently. 3. Serve in a coupe glass. **Garnish:** Lemon zest ### Origin Sgroppino is a traditional Italian cocktail that dates back to the 18th century, typically served as a refreshing palate cleanser between courses. Its combination of vodka, prosecco, and sorbet has made it a popular choice in contemporary dining. ## Paloma Rosa Source: https://cocktail.glass/paloma-rosa/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Tequila blanco - 60 ml Pink grapefruit juice - 15 ml Lime juice - 10 ml Agave syrup - 60 ml Soda water ### Preparation 1. Shake tequila, juices and syrup with ice. 2. Strain into a highball glass over ice. 3. Top with soda. **Garnish:** Pink grapefruit wedge ### Origin The Paloma Rosa is a modern variation of the classic Paloma, which originated in Mexico, and gained popularity in the 2000s. Its refreshing grapefruit flavors and vibrant color appeal to those seeking a light and fruity cocktail. ## Gold Fashioned Source: https://cocktail.glass/gold-fashioned/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 45 ml Scotch - 15 ml Honey syrup - 2 dash Angostura bitters - 1 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Orange peel ### Origin The Gold Fashioned is a contemporary twist on the classic Old Fashioned, incorporating honey syrup and Scotch whisky. This variation reflects the ongoing evolution of the Old Fashioned in the craft cocktail movement. ## Naked Martini Source: https://cocktail.glass/naked-martini/ Spirit-Forward cocktail · Served in a Martini ### Ingredients - 75 ml Gin - 1 barspoon Dry vermouth ### Preparation 1. Rinse a chilled martini glass with vermouth. 2. Stir gin with ice. 3. Strain into the prepared glass. **Garnish:** Olive ### Origin The Naked Martini emerged in the early 20th century, primarily in the United States, as a variation of the classic martini. It is characterized by its minimal use of vermouth, reflecting a trend towards drier cocktails. ## Perfect Manhattan Source: https://cocktail.glass/perfect-manhattan/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Rye whiskey - 15 ml Sweet vermouth - 15 ml Dry vermouth - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Cherry ### Origin The Perfect Manhattan, which combines both sweet and dry vermouth, is believed to have gained popularity in the late 19th century in New York City. Its name reflects the balance of flavors, appealing to those who enjoy a more nuanced take on the traditional Manhattan. ## Perfect Martini Source: https://cocktail.glass/perfect-martini/ Spirit-Forward cocktail · Served in a Martini ### Ingredients - 60 ml Gin - 15 ml Sweet vermouth - 15 ml Dry vermouth ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled martini glass. **Garnish:** Lemon twist ### Origin The Perfect Martini, featuring both sweet and dry vermouth, is thought to have evolved in the early 20th century as drinkers sought a more complex flavor profile. This variation reflects the cocktail culture of the time, particularly in upscale bars. ## Dry Manhattan Source: https://cocktail.glass/dry-manhattan/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Rye whiskey - 30 ml Dry vermouth - 2 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Dry Manhattan became popular in the early 20th century, particularly during the Prohibition era when drier cocktails gained favor. Its use of dry vermouth caters to those who prefer a less sweet version of the classic Manhattan. ## Bamboo (Dry) Source: https://cocktail.glass/bamboo-dry/ Spirit-Forward cocktail · Served in a Nick & Nora ### Ingredients - 45 ml Manzanilla sherry - 45 ml Dry vermouth - 2 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a Nick & Nora glass. **Garnish:** Lemon twist ### Origin The Bamboo (Dry) cocktail originated in the late 19th century, likely in Japan, where it was created as a low-alcohol alternative to traditional cocktails. It reflects the growing interest in sherry and vermouth in cocktail culture. ## Kombucha Cocktail Source: https://cocktail.glass/kombucha-cocktail/ Highball cocktail · Served in a Highball ### Ingredients - 150 ml Ginger kombucha - 15 ml Lime juice - 10 ml Sugar syrup - 2 dash Angostura bitters ### Preparation 1. Build over ice in a highball glass. 2. Stir gently. **Garnish:** Lime wheel ### Origin The Kombucha Cocktail is a modern creation that emerged in the 21st century, reflecting the trend towards health-conscious drinking. It combines the fermented tea beverage with various mixers to create a refreshing, low-alcohol option. ## Rosemary Gin Fizz Source: https://cocktail.glass/rosemary-gin-fizz/ Fizz & Collins cocktail · Served in a Collins ### Ingredients - 45 ml Gin - 22.5 ml Lemon juice - 15 ml Rosemary syrup - 1 piece Egg white - 60 ml Soda water ### Preparation 1. Dry shake gin, lemon, syrup and egg white. 2. Shake with ice. 3. Strain into a Collins glass. 4. Top with soda. **Garnish:** Rosemary sprig ### Origin The Rosemary Gin Fizz is a contemporary twist on the classic gin fizz, gaining popularity in craft cocktail bars in the 21st century. This cocktail showcases the trend of incorporating fresh herbs into drinks for added complexity. ## Watermelon Margarita Source: https://cocktail.glass/watermelon-margarita/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Tequila blanco - 45 ml Watermelon juice - 22.5 ml Lime juice - 15 ml Triple sec ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass over ice. **Garnish:** Watermelon wedge ### Origin The Watermelon Margarita emerged in the late 20th century as a refreshing summer drink, particularly in the United States. It reflects the broader trend of fruit-infused cocktails that gained traction during the craft cocktail revival. ## Cucumber Collins Source: https://cocktail.glass/cucumber-collins/ Fizz & Collins cocktail · Served in a Collins ### Ingredients - 45 ml Gin - 22.5 ml Lime juice - 15 ml Sugar syrup - 4 slice Cucumber - 90 ml Soda water ### Preparation 1. Muddle cucumber with syrup. 2. Add gin and lime. 3. Shake with ice. 4. Strain into a Collins glass over ice. 5. Top with soda. **Garnish:** Cucumber ribbon ### Origin The Cucumber Collins is a modern variation of the classic Tom Collins, gaining popularity in the 21st century as a refreshing option for gin lovers. Its use of cucumber reflects the trend of incorporating fresh produce into cocktails. ## Lavender Collins Source: https://cocktail.glass/lavender-collins/ Fizz & Collins cocktail · Served in a Collins ### Ingredients - 45 ml Gin - 22.5 ml Lemon juice - 15 ml Lavender syrup - 90 ml Soda water ### Preparation 1. Shake gin, lemon and lavender syrup with ice. 2. Strain into a Collins glass over ice. 3. Top with soda. **Garnish:** Lavender sprig ### Origin The Lavender Collins is a contemporary twist on the classic Collins, emerging in the 21st century as part of the craft cocktail movement. Its floral notes cater to a growing interest in unique flavor combinations. ## Bicicletta Source: https://cocktail.glass/bicicletta/ Spritz cocktail · Served in a Wine glass ### Ingredients - 45 ml Campari - 90 ml Dry white wine ### Preparation 1. Build over ice in a wine glass. 2. Stir gently. **Garnish:** Orange slice ### Origin The Bicicletta is an Italian spritz that became popular in the 20th century, particularly in the Veneto region. It combines dry white wine and Campari, reflecting the Italian tradition of aperitivo. ## Bamboo Reverse Source: https://cocktail.glass/bamboo-reverse/ Spirit-Forward cocktail · Served in a Nick & Nora ### Ingredients - 45 ml Sweet vermouth - 45 ml Fino sherry - 2 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a Nick & Nora glass. **Garnish:** Orange peel ### Origin The Bamboo Reverse is a modern adaptation of the classic Bamboo cocktail, emerging in the 21st century as bartenders experimented with ratios of sweet and dry vermouth. This variation highlights the versatility of vermouth in cocktails. ## Rebujito Source: https://cocktail.glass/rebujito/ Highball cocktail · Served in a Wine glass ### Ingredients - 90 ml Manzanilla sherry - 90 ml Lemon-lime soda - 1 piece Mint sprig ### Preparation 1. Build over ice in a wine glass. 2. Stir gently. **Garnish:** Mint sprig ### Origin The Rebujito originated in Spain, particularly in the Andalusian region, as a refreshing drink during festivities. It combines sherry with lemon-lime soda, showcasing the local preference for light, effervescent cocktails. ## Sbagliato Fizz Source: https://cocktail.glass/sbagliato-fizz/ Spritz cocktail · Served in a Collins ### Ingredients - 22.5 ml Campari - 22.5 ml Sweet vermouth - 60 ml Prosecco - 60 ml Soda water ### Preparation 1. Build over ice in a Collins glass. 2. Stir gently. **Garnish:** Orange slice ### Origin The Sbagliato Fizz is a modern take on the classic Negroni Sbagliato, gaining popularity in the 21st century as a refreshing, bubbly cocktail. Its combination of sweet vermouth and Prosecco reflects the trend towards lighter, sparkling drinks. ## Gin Daisy Source: https://cocktail.glass/gin-daisy/ Fizz & Collins cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 22.5 ml Lemon juice - 15 ml Grenadine - 7.5 ml Orange curaçao - 30 ml Soda water ### Preparation 1. Shake gin, lemon, grenadine and curaçao with ice. 2. Strain into a coupe. 3. Top with soda. **Garnish:** Orange slice ### Origin The Gin Daisy is a classic cocktail that dates back to the late 19th century, originally popularized in the United States. It reflects the cocktail culture of the time, combining gin with citrus and sweeteners for a balanced drink. ## Whiskey Daisy Source: https://cocktail.glass/whiskey-daisy/ Fizz & Collins cocktail · Served in a Coupe ### Ingredients - 45 ml Bourbon - 22.5 ml Lemon juice - 15 ml Grenadine - 7.5 ml Yellow Chartreuse - 30 ml Soda water ### Preparation 1. Shake bourbon, lemon, grenadine and Chartreuse with ice. 2. Strain into a coupe. 3. Top with soda. **Garnish:** Orange slice, berries ### Origin The Whiskey Daisy emerged in the late 19th century as a variation of the Gin Daisy, showcasing the versatility of whiskey in cocktails. It reflects the growing popularity of whiskey drinks during that era. ## Stone Fence Source: https://cocktail.glass/stone-fence/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Bourbon - 120 ml Apple cider - 2 dash Angostura bitters ### Preparation 1. Build in a highball glass over ice and stir. **Garnish:** Apple slice ### Origin The Stone Fence cocktail has roots in American history, particularly linked to the colonial era when apple cider was widely consumed. Its combination of bourbon and apple cider reflects the traditional American palate. ## Applejack Rabbit Source: https://cocktail.glass/applejack-rabbit/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Applejack - 15 ml Lemon juice - 15 ml Orange juice - 15 ml Maple syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The Applejack Rabbit is a classic cocktail that gained popularity in the early 20th century, particularly in the United States. It showcases applejack, a traditional American spirit, highlighting the use of local ingredients in cocktails. ## Widow's Kiss Source: https://cocktail.glass/widows-kiss/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 45 ml Apple brandy - 15 ml Bénédictine - 15 ml Yellow Chartreuse - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The Widow's Kiss is a classic cocktail that originated in the late 19th century, likely in New York City. Its unique combination of apple brandy and herbal liqueurs reflects the era's fascination with complex flavor profiles. ## Diamondback Source: https://cocktail.glass/diamondback/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 45 ml Rye whiskey - 22.5 ml Apple brandy - 22.5 ml Yellow Chartreuse ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The Diamondback cocktail emerged in the early 20th century, likely in New York City, and is believed to have been created during the Prohibition era. It combines rye whiskey with apple brandy and Yellow Chartreuse, reflecting the era's creative cocktail culture. ## Alaska Source: https://cocktail.glass/alaska/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 52.5 ml Gin - 22.5 ml Yellow Chartreuse - 2 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Alaska cocktail is thought to have originated in the early 20th century, with its first known appearance in cocktail books during the 1910s. Its name is often attributed to the gold rush era, symbolizing the adventurous spirit of the time. ## Champs-Élysées Source: https://cocktail.glass/champs-elysees/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Cognac - 15 ml Green Chartreuse - 22.5 ml Lemon juice - 10 ml Sugar syrup - 1 dash Angostura bitters ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Champs-Élysées cocktail is believed to have been created in the early 20th century, likely in Paris, and named after the famous avenue. It reflects the French penchant for sophisticated cocktails during this vibrant period. ## Greenpoint Source: https://cocktail.glass/greenpoint/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Rye whiskey - 15 ml Sweet vermouth - 7.5 ml Yellow Chartreuse - 1 dash Angostura bitters - 1 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon peel ### Origin The Greenpoint cocktail is a modern classic that emerged in the early 2000s, likely in New York City. It pays homage to the Greenpoint neighborhood of Brooklyn, showcasing the area's burgeoning cocktail scene. ## Red Hook Source: https://cocktail.glass/red-hook/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Rye whiskey - 7.5 ml Maraschino liqueur - 15 ml Punt e Mes ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Cherry ### Origin The Red Hook cocktail is a modern classic that surfaced in the early 2000s, named after a neighborhood in Brooklyn, New York. Its creation reflects the resurgence of rye whiskey in contemporary cocktail culture. ## Brooklyn Source: https://cocktail.glass/brooklyn/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Rye whiskey - 22.5 ml Dry vermouth - 7.5 ml Maraschino liqueur - 7.5 ml Amer Picon ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Cherry ### Origin The Brooklyn cocktail dates back to the early 20th century and is named after the New York City borough. It represents the era's experimentation with flavors and ingredients, particularly rye whiskey. ## Bensonhurst Source: https://cocktail.glass/bensonhurst/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Rye whiskey - 22.5 ml Dry vermouth - 7.5 ml Maraschino liqueur - 7.5 ml Cynar ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Cherry ### Origin The Bensonhurst cocktail is a modern classic that emerged in the 2000s, named after a neighborhood in Brooklyn, New York. It reflects the area's vibrant cocktail scene and the resurgence of rye whiskey. ## Carroll Gardens Source: https://cocktail.glass/carroll-gardens/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Rye whiskey - 22.5 ml Punt e Mes - 2 dash Bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Cherry ### Origin The Carroll Gardens cocktail is a modern creation that likely emerged in the 2000s, named after a neighborhood in Brooklyn, New York. It embodies the innovative spirit of contemporary cocktail culture. ## Fancy Free Source: https://cocktail.glass/fancy-free/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Bourbon - 7.5 ml Maraschino liqueur - 2 dash Angostura bitters - 1 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Orange twist ### Origin The Fancy Free cocktail is believed to have originated in the early 20th century, during the Prohibition era, as a way to elevate simple ingredients into a sophisticated drink. Its name reflects a carefree attitude towards cocktail enjoyment. ## De La Louisiane Source: https://cocktail.glass/de-la-louisiane/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 45 ml Rye whiskey - 22.5 ml Sweet vermouth - 22.5 ml Bénédictine - 3 dash Absinthe - 3 dash Peychaud's bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Cherry ### Origin The De La Louisiane cocktail dates back to the early 20th century and is thought to have originated in New Orleans, a city known for its rich cocktail history. It reflects the unique blend of flavors characteristic of the region. ## Blinker Source: https://cocktail.glass/blinker/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Rye whiskey - 22.5 ml Grapefruit juice - 15 ml Raspberry syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The Blinker cocktail is a classic that emerged in the early 20th century, likely in New York. It represents the era's innovative use of fresh ingredients, particularly fruit juices, in cocktail crafting. ## Scofflaw Source: https://cocktail.glass/scofflaw/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Rye whiskey - 30 ml Dry vermouth - 22.5 ml Lemon juice - 15 ml Grenadine - 2 dash Orange bitters ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Scofflaw cocktail originated during the Prohibition era in the 1920s, named after those who flouted the law by drinking illegally. It encapsulates the rebellious spirit of the time and the creativity that emerged from it. ## Boulevardier (Rye) Source: https://cocktail.glass/boulevardier-rye/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 45 ml Rye whiskey - 30 ml Campari - 30 ml Sweet vermouth ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Orange peel ### Origin The Boulevardier cocktail, a classic, is believed to have originated in the 1920s, likely in Paris, as a whiskey-based twist on the Negroni. Its enduring popularity reflects the timeless appeal of rye whiskey in cocktails. ## Toronto Cocktail Source: https://cocktail.glass/toronto-cocktail/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 60 ml Canadian whisky - 7.5 ml Fernet-Branca - 7.5 ml Sugar syrup - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Orange peel ### Origin The Toronto Cocktail is thought to have been created in the early 20th century, with its name likely referencing the Canadian city. It showcases the era's fascination with blending unique flavors in cocktails. ## Revolver Source: https://cocktail.glass/revolver/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Bourbon - 15 ml Coffee liqueur - 2 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. 3. Flame an orange peel over the drink. **Garnish:** Flamed orange peel ### Origin The Revolver cocktail is a modern classic that emerged in the early 2000s, created by a bartender in New York City. It reflects the contemporary trend of incorporating coffee flavors into cocktails. ## Black Flip Source: https://cocktail.glass/black-flip/ Flip & Nog cocktail · Served in a Coupe ### Ingredients - 30 ml Jägermeister - 30 ml Chocolate liqueur - 1 piece Whole egg - 5 ml Sugar syrup ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a chilled coupe glass. **Garnish:** Grated nutmeg ### Origin The Black Flip cocktail is a modern creation that likely emerged in the 2000s, showcasing the trend of using eggs in cocktails. It reflects the innovative spirit of contemporary mixology. ## Chartreuse Mule Source: https://cocktail.glass/chartreuse-mule/ Highball cocktail · Served in a Copper mug ### Ingredients - 30 ml Green Chartreuse - 22.5 ml Vodka - 22.5 ml Lime juice - 120 ml Ginger beer ### Preparation 1. Build in a copper mug over ice. 2. Add Chartreuse, vodka and lime. 3. Top with ginger beer. **Garnish:** Lime wedge, mint sprig ### Origin The Chartreuse Mule is a modern cocktail that combines the flavors of the classic Moscow Mule with the herbal complexity of Chartreuse. It reflects the trend of revamping traditional cocktails with unique ingredients. ## Bitter Giuseppe Source: https://cocktail.glass/bitter-giuseppe/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 60 ml Cynar - 15 ml Sweet vermouth - 7.5 ml Lemon juice - 6 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Lemon twist ### Origin The Bitter Giuseppe cocktail is a modern classic that emerged in the 2000s, showcasing the growing popularity of bitter flavors in cocktails. It reflects the innovative spirit of contemporary mixology. ## Black Manhattan (Averna) Source: https://cocktail.glass/black-manhattan-averna/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Rye whiskey - 30 ml Averna - 2 dash Angostura bitters - 1 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Brandied cherry ### Origin The Black Manhattan emerged in the early 2000s as a modern twist on the classic Manhattan, using Averna, an Italian amaro, instead of sweet vermouth. Its popularity grew in cocktail bars, particularly in New York City, where bartenders sought to innovate traditional recipes. ## Trident Source: https://cocktail.glass/trident/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 30 ml Aquavit - 30 ml Dry sherry - 30 ml Cynar - 2 dash Peach bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Trident cocktail was created in the early 2000s, showcasing a blend of aquavit and dry sherry, reflecting the growing interest in Scandinavian spirits. It gained recognition for its complex flavor profile and is often associated with the craft cocktail movement. ## Toronto Flip Source: https://cocktail.glass/toronto-flip/ Flip & Nog cocktail · Served in a Coupe ### Ingredients - 45 ml Canadian whisky - 22.5 ml Ruby port - 1 piece Whole egg - 10 ml Sugar syrup ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a chilled coupe glass. **Garnish:** Grated nutmeg ### Origin The Toronto Flip is believed to have originated in the early 20th century, combining Canadian whisky with a whole egg for a rich texture. It reflects the influence of classic flip cocktails and has been revived in modern cocktail culture. ## Gin and Juice Source: https://cocktail.glass/gin-and-juice/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Gin - 60 ml Orange juice - 30 ml Grapefruit juice ### Preparation 1. Build in a highball glass over ice and stir. **Garnish:** Orange slice ### Origin Gin and Juice gained mainstream popularity in the 1990s, particularly through hip-hop culture, which celebrated the combination of gin with various fruit juices. Its origins can be traced back to earlier highball drinks, but it became a cultural icon during this time. ## Southside Fizz Source: https://cocktail.glass/southside-fizz/ Fizz & Collins cocktail · Served in a Collins ### Ingredients - 60 ml Gin - 22.5 ml Lime juice - 15 ml Sugar syrup - 6 leaves Mint leaves - 60 ml Soda water ### Preparation 1. Shake gin, lime, syrup and mint with ice. 2. Double strain into a Collins glass over ice. 3. Top with soda. **Garnish:** Mint sprig ### Origin The Southside Fizz is thought to have originated in the 1920s in Chicago, linked to the South Side neighborhood known for its jazz and speakeasies. This cocktail combines gin with mint and citrus, embodying the refreshing drinks of the Prohibition era. ## Suffering Bastard Original Source: https://cocktail.glass/suffering-bastard-original/ Fizz & Collins cocktail · Served in a Highball ### Ingredients - 30 ml Bourbon - 30 ml Gin - 15 ml Rose's Lime Cordial - 2 dash Angostura bitters - 120 ml Ginger beer ### Preparation 1. Shake spirits, lime and bitters with ice. 2. Strain into a highball over ice. 3. Top with ginger beer. **Garnish:** Mint, orange ### Origin The Suffering Bastard was created during World War II at the Shepherd's Hotel in Cairo, Egypt, as a remedy for hangovers among British soldiers. Its unique combination of spirits and ginger beer became a popular choice among travelers and expatriates. ## Pimm's Cup Source: https://cocktail.glass/pimms-cup/ Punch cocktail · Served in a Collins ### Ingredients - 60 ml Pimm's No. 1 - 120 ml Lemonade - 3 slice Cucumber - 2 piece Strawberry - 1 piece Mint sprig ### Preparation 1. Build in a Collins glass over ice. 2. Add fruits. 3. Top with lemonade. 4. Stir gently. **Garnish:** Cucumber, strawberry, mint, orange ### Origin The Pimm's Cup originated in the 1820s in England, created by James Pimm as a gin-based tonic intended for digestion. It became a staple of summer gatherings, particularly at Wimbledon, where it is still enjoyed today. ## Fish House Punch Source: https://cocktail.glass/fish-house-punch/ Punch cocktail · Served in a Punch bowl ### Ingredients - 350 ml Dark rum - 250 ml Cognac - 125 ml Peach brandy - 250 ml Lemon juice - 250 ml Sugar syrup - 500 ml Black tea ### Preparation 1. Combine all ingredients in a punch bowl. 2. Add a large block of ice and stir. 3. Serves approximately 12. **Garnish:** Lemon wheels, peach slices ### Origin Fish House Punch has its roots in the 18th century, originating from the Fish House in Philadelphia, where it was served at social gatherings. This punch is a blend of rum, cognac, and fruit juices, reflecting the colonial era's penchant for communal drinking. ## Chatham Artillery Punch Source: https://cocktail.glass/chatham-artillery-punch/ Punch cocktail · Served in a Punch bowl ### Ingredients - 250 ml Bourbon - 250 ml Dark rum - 125 ml Cognac - 750 ml Champagne - 250 ml Lemon juice - 125 ml Sugar syrup - 500 ml Green tea ### Preparation 1. Combine all ingredients except champagne in a punch bowl over ice. 2. Add champagne just before serving. 3. Serves approximately 15. **Garnish:** Lemon wheels ### Origin Chatham Artillery Punch dates back to the 19th century, created by the Chatham Artillery, a military unit in Savannah, Georgia. This punch is known for its robust mix of spirits and is traditionally served at large gatherings and celebrations. ## Champagne Punch Source: https://cocktail.glass/champagne-punch/ Punch cocktail · Served in a Punch bowl ### Ingredients - 750 ml Champagne - 125 ml Cognac - 60 ml Triple sec - 125 ml Lemon juice - 125 ml Sugar syrup - 250 ml Soda water ### Preparation 1. Combine all ingredients except champagne and soda in a punch bowl over ice. 2. Add champagne and soda just before serving. 3. Serves approximately 10. **Garnish:** Orange slices, berries ### Origin Champagne Punch has been a festive drink since the 19th century, often served at celebrations and social events. Its effervescent nature and fruity flavors make it a popular choice for toasting at gatherings. ## Planter's Punch (Classic) Source: https://cocktail.glass/planters-punch-classic/ Punch cocktail · Served in a Highball ### Ingredients - 60 ml Dark Jamaican rum - 30 ml Lime juice - 30 ml Sugar syrup - 4 dash Angostura bitters ### Preparation 1. Shake all ingredients with ice. 2. Strain into a highball glass over ice. **Garnish:** Orange slice, cherry, nutmeg ### Origin Planter's Punch is a classic Caribbean cocktail that dates back to the 19th century, originating in Jamaica. It reflects the island's rum culture and has become a staple in tropical bars around the world. ## Philadelphia Fish House Punch Source: https://cocktail.glass/philly-fish-house-punch/ Punch cocktail · Served in a Punch bowl ### Ingredients - 350 ml Jamaican rum - 250 ml Cognac - 125 ml Peach brandy - 250 ml Lemon juice - 200 ml Sugar - 500 ml Water ### Preparation 1. Dissolve sugar in water. 2. Add remaining ingredients and stir. 3. Serve over a large ice block in a punch bowl. 4. Serves approximately 12. **Garnish:** Lemon wheels ### Origin The Philadelphia Fish House Punch is a variation of the original Fish House Punch, evolving in the 19th century to include Jamaican rum and peach brandy. It is a testament to the city's rich cocktail history and social drinking traditions. ## Sangaree Source: https://cocktail.glass/sangaree/ Other cocktail · Served in a Wine glass ### Ingredients - 90 ml Ruby port - 10 ml Sugar syrup ### Preparation 1. Build port and syrup in a wine glass over ice. 2. Stir and grate nutmeg on top. **Garnish:** Grated nutmeg ### Origin Sangaree is a classic drink that dates back to the 18th century, originally made with port and sugar. It gained popularity in colonial America as a refreshing beverage, often enjoyed in social settings. ## Snowball Source: https://cocktail.glass/snowball/ Sour cocktail · Served in a Highball ### Ingredients - 60 ml Advocaat - 15 ml Lime juice - 120 ml Lemonade ### Preparation 1. Shake advocaat and lime juice with ice. 2. Strain into a highball glass. 3. Top with lemonade. **Garnish:** Cherry ### Origin The Snowball cocktail became popular in the UK in the mid-20th century, known for its creamy texture from Advocaat and refreshing citrus notes. It is often associated with festive occasions and holiday gatherings. ## Freddy Fudpucker Source: https://cocktail.glass/freddy-fudpucker/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Tequila blanco - 120 ml Orange juice - 15 ml Galliano ### Preparation 1. Build tequila and orange juice over ice in a highball glass. 2. Float Galliano on top. **Garnish:** Orange slice ### Origin The Freddy Fudpucker is a playful variation of the Harvey Wallbanger, emerging in the cocktail scene during the 1970s. It reflects the era's trend of creative and whimsical drink names, often enjoyed in beachside bars. ## Hemingway Hammer Source: https://cocktail.glass/hemingway-hammer/ Sour cocktail · Served in a Coupe ### Ingredients - 30 ml Vodka - 30 ml White rum - 22.5 ml Grapefruit juice - 15 ml Lime juice - 15 ml Maraschino liqueur ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Grapefruit twist ### Origin The Hemingway Hammer is a modern cocktail inspired by the famous writer's love for rum and citrus, emerging in craft cocktail bars in the early 21st century. It reflects the revival of classic cocktail culture with a contemporary twist. ## Anejo Highball Source: https://cocktail.glass/anejo-highball/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Añejo rum - 15 ml Orange curaçao - 15 ml Lime juice - 90 ml Ginger beer - 2 dash Angostura bitters ### Preparation 1. Shake rum, curaçao and lime with ice. 2. Strain into a highball glass over ice. 3. Top with ginger beer. 4. Dash bitters on top. **Garnish:** Orange slice, lime wheel ### Origin The Añejo Highball is a relatively modern creation that showcases aged rum in a refreshing highball format, gaining traction in cocktail bars as rum's popularity has surged. It highlights the versatility of rum beyond traditional cocktails. ## Kentucky Colonel Source: https://cocktail.glass/kentucky-colonel/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 45 ml Bourbon - 15 ml Bénédictine ### Preparation 1. Build in a rocks glass over ice and stir. **Garnish:** Lemon twist ### Origin The Kentucky Colonel is a classic cocktail that dates back to the early 20th century, combining bourbon with Bénédictine. It reflects the Southern tradition of bourbon drinking and is often associated with the state of Kentucky. ## Rum Martinez Source: https://cocktail.glass/rum-martinez/ Spirit-Forward cocktail · Served in a Nick & Nora ### Ingredients - 45 ml Aged rum - 45 ml Sweet vermouth - 5 ml Maraschino liqueur - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a Nick & Nora glass. **Garnish:** Orange peel ### Origin The Rum Martinez is a variation of the classic Martinez cocktail, which is believed to be one of the precursors to the modern martini, gaining popularity in the late 19th century. This rum-based twist reflects the evolving cocktail landscape of the time. ## Latin Quarter Source: https://cocktail.glass/latin-quarter/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Rye whiskey - 22.5 ml Green Chartreuse - 22.5 ml Lemon juice - 10 ml Demerara syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Latin Quarter cocktail emerged in the early 21st century, inspired by the vibrant nightlife of the Latin Quarter in Paris. It combines rye whiskey with herbal flavors, reflecting the trend of innovative cocktails in contemporary bars. ## Rosita Source: https://cocktail.glass/rosita/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 45 ml Reposado tequila - 15 ml Campari - 15 ml Sweet vermouth - 15 ml Dry vermouth - 1 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Orange peel ### Origin The Rosita cocktail emerged in the late 20th century, gaining popularity in Mexico as a sophisticated blend of tequila and vermouth. Its unique combination reflects the country's evolving cocktail culture. ## La Perla Source: https://cocktail.glass/la-perla/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 30 ml Reposado tequila - 30 ml Manzanilla sherry - 30 ml Pear liqueur ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin La Perla is a modern classic that showcases the versatility of tequila, combining it with Manzanilla sherry and pear liqueur. It gained recognition in the cocktail scene in the early 21st century, particularly among innovative mixologists. ## Brave Bull Source: https://cocktail.glass/brave-bull/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 45 ml Tequila blanco - 22.5 ml Coffee liqueur ### Preparation 1. Build in a rocks glass over ice and stir. ### Origin The Brave Bull cocktail is believed to have originated in Mexico, combining tequila with coffee liqueur for a rich, bold flavor. Its creation dates back to the mid-20th century, reflecting the growing popularity of tequila in cocktails. ## Paloma Negra Source: https://cocktail.glass/paloma-negra/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Mezcal - 60 ml Grapefruit juice - 15 ml Lime juice - 10 ml Sugar syrup - 1 pinch Activated charcoal - 60 ml Soda water ### Preparation 1. Shake mezcal, juices, syrup and charcoal with ice. 2. Strain into a highball glass over ice. 3. Top with soda. **Garnish:** Grapefruit wedge ### Origin The Paloma Negra is a contemporary twist on the classic Paloma, incorporating mezcal for a smoky flavor. This drink has gained traction in recent years as mezcal's popularity has surged in the cocktail world. ## Mezcal Paloma Source: https://cocktail.glass/mezcal-paloma/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Mezcal - 60 ml Grapefruit juice - 15 ml Lime juice - 10 ml Agave syrup - 60 ml Soda water ### Preparation 1. Rim the highball with salt. 2. Shake mezcal, juices and syrup with ice. 3. Strain into a highball over ice. 4. Top with soda. **Garnish:** Grapefruit wedge, salt rim ### Origin The Mezcal Paloma is a variation of the traditional Paloma, substituting mezcal for tequila to add depth and complexity. This drink has become popular in the 21st century as mezcal has become a favored spirit among cocktail enthusiasts. ## Left Hand Source: https://cocktail.glass/left-hand/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 45 ml Bourbon - 22.5 ml Sweet vermouth - 22.5 ml Campari - 2 dash Chocolate bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Cherry ### Origin The Left Hand cocktail was created in the early 2000s, gaining fame for its intriguing combination of bourbon, sweet vermouth, and Campari. It is often credited to the modern cocktail renaissance, showcasing innovative flavor pairings. ## Right Hand Source: https://cocktail.glass/right-hand/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 45 ml Dark rum - 22.5 ml Sweet vermouth - 22.5 ml Campari - 2 dash Chocolate bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Orange peel ### Origin The Right Hand cocktail emerged alongside its counterpart, the Left Hand, in the early 2000s, featuring dark rum and a similar structure. This drink reflects the creativity of modern mixologists exploring rum's potential in classic-style cocktails. ## Ace Source: https://cocktail.glass/ace/ Sour cocktail · Served in a Coupe ### Ingredients - 30 ml Gin - 15 ml Maraschino liqueur - 15 ml Triple sec - 15 ml Lemon juice - 1 piece Egg white ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a chilled coupe glass. **Garnish:** Cherry ### Origin The Ace cocktail is a lesser-known drink that combines gin with various liqueurs and citrus, likely emerging in the mid-20th century as the cocktail culture began to flourish. Its exact origins remain somewhat obscure. ## Bee Sting Source: https://cocktail.glass/bee-sting/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Bourbon - 22.5 ml Honey syrup - 22.5 ml Lemon juice - 60 ml Ginger beer ### Preparation 1. Shake bourbon, honey and lemon with ice. 2. Strain into a highball glass over ice. 3. Top with ginger beer. **Garnish:** Lemon wheel ### Origin The Bee Sting cocktail is a modern creation that combines bourbon with honey and ginger, reflecting a trend toward using natural sweeteners in cocktails. Its rise in popularity aligns with the craft cocktail movement of the 21st century. ## Thunderbolt Source: https://cocktail.glass/thunderbolt/ Shot cocktail · Served in a Shot glass ### Ingredients - 22.5 ml Tequila blanco - 22.5 ml Chartreuse ### Preparation 1. Layer in a shot glass, Chartreuse on top. ### Origin The Thunderbolt is a simple shooter that combines tequila and Chartreuse, likely emerging in the late 20th century as tequila became a staple in bars. Its straightforward approach appeals to those looking for a quick, flavorful shot. ## Green Ghost Source: https://cocktail.glass/green-ghost/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 15 ml Green Chartreuse - 22.5 ml Lime juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The Green Ghost cocktail is a classic drink that combines gin with Green Chartreuse and lime, likely originating in the mid-20th century. Its vibrant color and unique flavor profile have made it a favorite among gin enthusiasts. ## Jack & Coke Source: https://cocktail.glass/jack-and-coke/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Tennessee whiskey - 120 ml Cola ### Preparation 1. Build in a highball glass over ice and stir. ### Origin Jack & Coke is a simple yet iconic highball that pairs Tennessee whiskey with cola, gaining immense popularity in the United States since the late 20th century. It embodies the casual drinking culture associated with American whiskey. ## Godmother Source: https://cocktail.glass/godmother/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 45 ml Vodka - 22.5 ml Amaretto ### Preparation 1. Build in a rocks glass over ice and stir. ### Origin The Godmother cocktail, a blend of vodka and amaretto, is thought to have emerged in the mid-20th century, aligning with the rise of vodka's popularity in cocktails. Its name and simplicity have made it a classic choice. ## Madras Source: https://cocktail.glass/madras/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Vodka - 90 ml Cranberry juice - 30 ml Orange juice ### Preparation 1. Build in a highball glass over ice and stir. **Garnish:** Lime wedge ### Origin The Madras cocktail gained popularity in the 1980s as a fruity highball, combining vodka with cranberry and orange juices. It reflects the era's trend towards lighter, refreshing cocktails. ## Woo Woo Source: https://cocktail.glass/woo-woo/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Vodka - 22.5 ml Peach schnapps - 90 ml Cranberry juice ### Preparation 1. Build in a highball glass over ice and stir. **Garnish:** Lime wedge ### Origin The Woo Woo cocktail, featuring vodka and peach schnapps, became popular in the 1980s, often associated with vibrant nightlife and party culture. Its sweet and fruity profile appeals to a wide range of drinkers. ## Sex on the Beach Source: https://cocktail.glass/sex-on-the-beach/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Vodka - 22.5 ml Peach schnapps - 60 ml Orange juice - 60 ml Cranberry juice ### Preparation 1. Build in a highball glass over ice and stir. **Garnish:** Orange slice ### Origin Sex on the Beach emerged in the 1980s, becoming a staple of tropical-themed cocktails and party menus. Its fruity combination of vodka, peach schnapps, and juices captures the essence of summer fun. ## Fuzzy Navel Source: https://cocktail.glass/fuzzy-navel/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Peach schnapps - 120 ml Orange juice ### Preparation 1. Build in a highball glass over ice and stir. **Garnish:** Orange slice ### Origin The Fuzzy Navel cocktail gained popularity in the 1980s, known for its sweet and fruity flavor profile with peach schnapps and orange juice. It reflects the decade's penchant for easy-to-drink cocktails. ## Sloe Gin Fizz Source: https://cocktail.glass/sloe-gin-fizz/ Fizz & Collins cocktail · Served in a Collins ### Ingredients - 60 ml Sloe gin - 30 ml Lemon juice - 15 ml Sugar syrup - 90 ml Soda water ### Preparation 1. Shake sloe gin, lemon and syrup with ice. 2. Strain into a Collins glass over ice. 3. Top with soda. **Garnish:** Lemon wheel ### Origin The Sloe Gin Fizz is a classic cocktail that dates back to the early 20th century, combining sloe gin with lemon and soda for a refreshing drink. It represents the enduring appeal of fizz cocktails in the cocktail canon. ## Sloe Gin Negroni Source: https://cocktail.glass/sloe-gin-negroni/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 30 ml Sloe gin - 30 ml Sweet vermouth - 30 ml Campari ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Orange peel ### Origin The Sloe Gin Negroni is a modern twist on the classic Negroni, substituting sloe gin for gin to add a unique flavor. This variation reflects the growing interest in sloe gin among contemporary cocktail enthusiasts. ## Southside Royale Source: https://cocktail.glass/southside-royale/ Champagne Cocktail cocktail · Served in a Flute ### Ingredients - 30 ml Gin - 15 ml Lime juice - 10 ml Sugar syrup - 4 leaves Mint leaves - 60 ml Champagne ### Preparation 1. Shake gin, lime, syrup and mint with ice. 2. Double strain into a flute. 3. Top with champagne. **Garnish:** Mint leaf ### Origin The Southside Royale is believed to have originated in the early 20th century, likely in the United States, as a variation of the classic Southside cocktail. It gained popularity for its refreshing combination of gin and champagne, often enjoyed during celebrations. ## Whiskey Highball Source: https://cocktail.glass/whiskey-highball/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Japanese whisky - 120 ml Soda water ### Preparation 1. Build in a highball glass with ice. 2. Add whisky. 3. Top with soda water. 4. Stir gently. ### Origin The Whiskey Highball emerged in Japan during the early 20th century, becoming a staple of Japanese drinking culture. It is known for its simplicity and refreshing qualities, typically enjoyed in social settings. ## Mizuwari Source: https://cocktail.glass/mizuwari/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 45 ml Japanese whisky - 90 ml Still water ### Preparation 1. Add whisky to a rocks glass with ice. 2. Add water. 3. Stir 13 times. 4. Serve. ### Origin Mizuwari, a Japanese cocktail, is said to have originated in the 20th century as a way to enjoy whisky with water, enhancing its flavor while making it more approachable. This drink reflects the Japanese philosophy of balance and moderation. ## Bamboo (Sweet) Source: https://cocktail.glass/bamboo-sweet/ Spirit-Forward cocktail · Served in a Nick & Nora ### Ingredients - 45 ml Amontillado sherry - 45 ml Sweet vermouth - 2 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a Nick & Nora glass. **Garnish:** Orange peel ### Origin The Bamboo cocktail, including its sweet variation, was created in the late 19th century in Japan, reflecting the country's growing interest in Western-style drinks. It combines sherry and vermouth, showcasing a unique blend of flavors that appealed to early cocktail enthusiasts. ## Cobbler (Whiskey) Source: https://cocktail.glass/whiskey-cobbler/ Other cocktail · Served in a Wine glass ### Ingredients - 60 ml Bourbon - 15 ml Sugar syrup - 2 piece Orange slice ### Preparation 1. Muddle orange slices with syrup. 2. Add bourbon and fill with crushed ice. 3. Stir and garnish. **Garnish:** Berries, orange, mint ### Origin The Whiskey Cobbler dates back to the 19th century, emerging as a popular drink in American bars, particularly in the Southern states. It is a refreshing cocktail that embodies the cobbler style, which typically features fruit and sugar. ## Brandy Cobbler Source: https://cocktail.glass/brandy-cobbler/ Other cocktail · Served in a Wine glass ### Ingredients - 60 ml Cognac - 15 ml Sugar syrup - 2 piece Orange slice ### Preparation 1. Muddle orange slices with syrup. 2. Add cognac and fill with crushed ice. 3. Stir and garnish. **Garnish:** Berries, orange, mint ### Origin Similar to its whiskey counterpart, the Brandy Cobbler became popular in the 19th century, particularly in the United States. It reflects the cobbler style's emphasis on using seasonal fruits and sweeteners to create a refreshing drink. ## Porto Tonico Source: https://cocktail.glass/porto-tonico/ Highball cocktail · Served in a Wine glass ### Ingredients - 60 ml White port - 120 ml Tonic water ### Preparation 1. Build over ice in a wine glass. 2. Stir gently. **Garnish:** Rosemary sprig, lemon peel ### Origin Porto Tonico originated in Portugal, where it became a popular summer drink, combining the rich flavors of white port with the effervescence of tonic water. This drink reflects the Portuguese tradition of enjoying light and refreshing beverages. ## Sherry & Tonic Source: https://cocktail.glass/sherry-and-tonic/ Highball cocktail · Served in a Wine glass ### Ingredients - 60 ml Fino sherry - 120 ml Tonic water ### Preparation 1. Build over ice in a wine glass. 2. Stir gently. **Garnish:** Lemon twist, olive ### Origin Sherry & Tonic is a modern Spanish cocktail that has gained popularity in recent years, particularly in Andalusia. It combines the unique flavors of Fino sherry with tonic water, making it a refreshing choice for warm weather. ## Tinto de Verano Source: https://cocktail.glass/tinto-de-verano/ Highball cocktail · Served in a Highball ### Ingredients - 90 ml Red wine - 90 ml Lemon-lime soda ### Preparation 1. Build over ice in a highball glass. 2. Stir gently. **Garnish:** Lemon slice, orange slice ### Origin Tinto de Verano, a traditional Spanish drink, emerged as a popular summer refreshment in the mid-20th century. It combines red wine with lemon-lime soda, reflecting the casual drinking culture of Spain. ## Kalimotxo Source: https://cocktail.glass/kalimotxo/ Highball cocktail · Served in a Highball ### Ingredients - 90 ml Red wine - 90 ml Cola ### Preparation 1. Build over ice in a highball glass and stir. **Garnish:** Lemon wedge ### Origin Kalimotxo, a drink made from red wine and cola, originated in the Basque region of Spain in the 1970s. It quickly became popular among young people as a budget-friendly and refreshing option. ## Vermouth & Soda Source: https://cocktail.glass/vermouth-and-soda/ Highball cocktail · Served in a Tumbler ### Ingredients - 60 ml Sweet vermouth - 60 ml Soda water ### Preparation 1. Build over ice in a rocks glass. 2. Stir gently. **Garnish:** Orange peel ### Origin Vermouth & Soda has its roots in the late 19th century, becoming popular in Europe as a light and refreshing aperitif. This simple combination highlights the versatility of vermouth in cocktails. ## Dry Vermouth on the Rocks Source: https://cocktail.glass/dry-vermouth-on-the-rocks/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 90 ml Dry vermouth ### Preparation 1. Pour dry vermouth into a rocks glass over ice. **Garnish:** Lemon twist, olive ### Origin Dry Vermouth on the Rocks is a straightforward drink that gained popularity in the mid-20th century, particularly among those who appreciate the flavor of vermouth. Its simplicity allows the nuances of the vermouth to shine. ## Cynar and Soda Source: https://cocktail.glass/cynar-and-soda/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Cynar - 120 ml Soda water ### Preparation 1. Build over ice in a highball glass. 2. Stir gently. **Garnish:** Orange slice ### Origin Cynar and Soda is a modern Italian aperitif that has gained traction in recent years, showcasing the herbal flavors of Cynar combined with the effervescence of soda water. It reflects the Italian tradition of enjoying light, bitter drinks before meals. ## Suze & Tonic Source: https://cocktail.glass/suze-and-tonic/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Gentiane liqueur - 120 ml Tonic water ### Preparation 1. Build over ice in a highball glass. 2. Stir gently. **Garnish:** Grapefruit peel ### Origin Suze & Tonic is a contemporary cocktail that has become popular in France, combining the unique bitter flavors of Suze with tonic water. This drink represents the growing trend of using herbal liqueurs in refreshing cocktails. ## Old Hickory Source: https://cocktail.glass/old-hickory/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 45 ml Dry vermouth - 45 ml Sweet vermouth - 2 dash Orange bitters - 1 dash Peychaud's bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Boulevardier, particularly in its Cognac variation known as Old Hickory, has roots in the early 20th century, emerging as a sophisticated cocktail in American bars. It reflects the classic combination of spirits and bitters, appealing to cocktail enthusiasts. ## Chrysanthemum (Modern) Source: https://cocktail.glass/chrysanthemum-modern/ Spirit-Forward cocktail · Served in a Nick & Nora ### Ingredients - 45 ml Blanc vermouth - 15 ml Bénédictine - 2 drop Absinthe ### Preparation 1. Stir all ingredients with ice. 2. Strain into a Nick & Nora glass. **Garnish:** Orange twist ### Origin The modern Chrysanthemum cocktail is a reinterpretation of a classic drink that dates back to the early 20th century, showcasing the use of vermouth and herbal liqueurs. Its revival reflects the current trend of reimagining vintage cocktails. ## Martinez (Modern) Source: https://cocktail.glass/martinez-modern/ Spirit-Forward cocktail · Served in a Nick & Nora ### Ingredients - 45 ml London dry gin - 45 ml Sweet vermouth - 5 ml Maraschino liqueur - 2 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a Nick & Nora glass. **Garnish:** Lemon twist ### Origin The modern Martinez cocktail is a contemporary take on a drink that is believed to be a precursor to the Martini, originating in the 19th century. Its resurgence highlights the ongoing fascination with classic cocktails and their evolution. ## Honey Bee Source: https://cocktail.glass/honey-bee/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml White rum - 22.5 ml Lemon juice - 22.5 ml Honey syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Bees Knees, particularly in its rum variation known as Honey Bee, is a classic cocktail that emerged during Prohibition in the 1920s as a way to mask the taste of poorly made spirits. Its combination of honey and citrus reflects the era's creativity in cocktail making. ## Jungle Juice Source: https://cocktail.glass/jungle-juice/ Punch cocktail · Served in a Punch bowl ### Ingredients - 350 ml Vodka - 180 ml White rum - 125 ml Peach schnapps - 500 ml Orange juice - 500 ml Pineapple juice - 250 ml Cranberry juice ### Preparation 1. Combine all ingredients in a large punch bowl over ice. 2. Stir and serve. 3. Serves approximately 15. **Garnish:** Sliced fruit ### Origin Jungle Juice is a party punch that gained popularity in the late 20th century, especially among college students in the United States. It is known for its versatility and ability to serve large groups, often made with a variety of spirits and juices. ## Amaretto Stone Sour Source: https://cocktail.glass/amaretto-stone-sour/ Sour cocktail · Served in a Tumbler ### Ingredients - 30 ml Amaretto - 22.5 ml Bourbon - 30 ml Orange juice - 22.5 ml Lemon juice - 10 ml Sugar syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass over ice. **Garnish:** Cherry, orange slice ### Origin The Amaretto Stone Sour emerged in the late 20th century as a popular cocktail that combines the sweet flavors of amaretto with citrus juices. Its appeal lies in its balance of sweetness and tartness, making it a favorite among many. ## Lynchburg Lemonade Source: https://cocktail.glass/lynchburg-lemonade/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Tennessee whiskey - 22.5 ml Triple sec - 30 ml Lemon juice - 90 ml Lemon-lime soda ### Preparation 1. Shake whiskey, triple sec and lemon with ice. 2. Strain into a highball glass over ice. 3. Top with soda. **Garnish:** Lemon wedge ### Origin The Lynchburg Lemonade is named after Lynchburg, Tennessee, where Jack Daniel's whiskey is produced. It gained popularity in the 1980s, particularly as a refreshing summer cocktail. ## Alabama Slammer Source: https://cocktail.glass/alabama-slammer/ Shot cocktail · Served in a Shot glass ### Ingredients - 15 ml Amaretto - 15 ml Southern Comfort - 15 ml Sloe gin - 15 ml Orange juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a shot glass. ### Origin The Alabama Slammer originated in the 1970s at the University of Alabama, often associated with college parties and celebrations. It reflects the Southern penchant for sweet and fruity cocktails. ## Buttery Nipple Source: https://cocktail.glass/buttery-nipple/ Shot cocktail · Served in a Shot glass ### Ingredients - 22.5 ml Butterscotch schnapps - 22.5 ml Baileys Irish Cream ### Preparation 1. Layer Baileys on top of butterscotch schnapps in a shot glass. ### Origin The Buttery Nipple is believed to have emerged in the late 20th century as a fun, sweet shooter. Its playful name and creamy texture made it a popular choice in bars and parties. ## Cement Mixer Source: https://cocktail.glass/cement-mixer/ Shot cocktail · Served in a Shot glass ### Ingredients - 30 ml Baileys Irish Cream - 15 ml Lime juice ### Preparation 1. Pour both into a shot glass and shoot immediately. ### Origin The Cement Mixer is a novelty shooter that became popular in bars during the 1990s. It's known for its unusual texture and is often used as a gag drink among friends. ## Mind Eraser Source: https://cocktail.glass/mind-eraser/ Shot cocktail · Served in a Tumbler ### Ingredients - 30 ml Vodka - 30 ml Coffee liqueur - 30 ml Soda water ### Preparation 1. Layer coffee liqueur, vodka and soda in a rocks glass with ice. 2. Drink through a straw from the bottom. ### Origin The Mind Eraser cocktail gained traction in the 1980s as a fun, layered shooter. Its combination of vodka and coffee liqueur appeals to those looking for a quick and potent drink. ## Flaming Dr Pepper Source: https://cocktail.glass/flaming-dr-pepper/ Shot cocktail · Served in a Shot glass ### Ingredients - 30 ml Amaretto - 15 ml 151 rum - 120 ml Beer ### Preparation 1. Fill a shot glass with amaretto. 2. Float 151 on top. 3. Light the rum, drop the shot into a glass of beer. 4. Drink immediately. ### Origin The Flaming Dr Pepper is a party shooter that emerged in the 1990s, combining amaretto and beer with a dramatic flaming presentation. It's often enjoyed for its theatrical effect and sweet taste. ## Irish Car Bomb Source: https://cocktail.glass/irish-car-bomb/ Shot cocktail · Served in a Tumbler ### Ingredients - 240 ml Irish stout - 22.5 ml Baileys Irish Cream - 22.5 ml Irish whiskey ### Preparation 1. Pour stout into a glass. 2. Combine Baileys and whiskey in a shot glass. 3. Drop the shot into the stout. 4. Drink immediately. ### Origin The Irish Car Bomb was created in the 1970s and became popular in Irish pubs, especially in the U.S. It combines Irish stout with Irish whiskey and cream for a lively drinking experience. ## Pickleback Source: https://cocktail.glass/pickleback/ Shot cocktail · Served in a Shot glass ### Ingredients - 30 ml Irish whiskey - 30 ml Pickle brine ### Preparation 1. Shoot the whiskey, chase with the pickle brine. ### Origin The Pickleback is a modern shooter that gained popularity in the early 2000s, particularly in New York City bars. It pairs Irish whiskey with pickle brine, creating a unique flavor combination. ## Lemon Basil Martini Source: https://cocktail.glass/lemon-basil-martini/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Gin - 22.5 ml Lemon juice - 15 ml Sugar syrup - 5 leaves Basil leaves ### Preparation 1. Muddle basil with syrup. 2. Add gin and lemon. 3. Shake with ice and double strain into a coupe. **Garnish:** Basil leaf ### Origin The Lemon Basil Martini emerged in the 2000s as part of the craft cocktail movement, emphasizing fresh ingredients and unique flavor profiles. Its combination of lemon and basil reflects a trend towards garden-inspired cocktails. ## Peach Margarita Source: https://cocktail.glass/peach-margarita/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Tequila blanco - 30 ml Peach purée - 22.5 ml Lime juice - 15 ml Triple sec ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass over ice. **Garnish:** Peach slice ### Origin The Peach Margarita is a modern twist on the classic margarita, becoming popular in the late 20th century as fruit-flavored cocktails gained traction. It highlights the versatility of tequila in refreshing drinks. ## Rosé Spritz Source: https://cocktail.glass/rose-spritz/ Spritz cocktail · Served in a Wine glass ### Ingredients - 90 ml Rosé wine - 22.5 ml Elderflower liqueur - 60 ml Soda water ### Preparation 1. Build over ice in a wine glass. 2. Stir gently. **Garnish:** Grapefruit slice ### Origin The Rosé Spritz is a contemporary cocktail that reflects the rise of rosé wine's popularity in the 2010s. Its light and refreshing nature makes it a favored choice for summer gatherings. ## Vodka Gimlet Source: https://cocktail.glass/vodka-gimlet/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Vodka - 30 ml Lime juice - 15 ml Sugar syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lime wheel ### Origin The Vodka Gimlet is a variation of the classic gin gimlet, gaining popularity in the mid-20th century as vodka became a more mainstream spirit. It appeals to those who prefer vodka's smoother profile. ## Amaretto Colada Source: https://cocktail.glass/amaretto-colada/ Tiki cocktail · Served in a Hurricane ### Ingredients - 45 ml Amaretto - 45 ml Coconut cream - 90 ml Pineapple juice ### Preparation 1. Blend all ingredients with crushed ice until smooth. 2. Pour into a hurricane glass. **Garnish:** Pineapple wedge, cherry ### Origin The Amaretto Colada is a playful twist on the classic piña colada, emerging in the late 20th century as amaretto's popularity soared. This cocktail combines tropical flavors with the nutty sweetness of amaretto. ## Rum & Raisin Old Fashioned Source: https://cocktail.glass/rum-and-raisin-old-fashioned/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 60 ml Dark rum - 10 ml Demerara syrup - 2 dash Angostura bitters - 1 dash Walnut bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Orange peel ### Origin The Rum & Raisin Old Fashioned is a modern interpretation of the classic Old Fashioned, showcasing rum as a base spirit. It reflects the growing trend of reimagining traditional cocktails with new flavors. ## Negroni Bianco (Sweet) Source: https://cocktail.glass/negroni-bianco-sweet/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 30 ml Gin - 30 ml Blanc vermouth - 30 ml Gentiane liqueur ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Grapefruit twist ### Origin The Negroni Bianco is a contemporary variation of the classic Negroni, gaining popularity in the 21st century. It highlights the versatility of the Negroni formula, using white vermouth for a lighter taste. ## Highland Fling Source: https://cocktail.glass/highland-fling/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 45 ml Scotch - 30 ml Sweet vermouth - 2 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Olive ### Origin The Highland Fling is a Scotch-based cocktail that emerged as part of the craft cocktail revival, celebrating the flavors of Scotland. Its combination of Scotch and vermouth appeals to whiskey enthusiasts. ## Rob Roy (Dry) Source: https://cocktail.glass/rob-roy-dry/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Scotch - 22.5 ml Dry vermouth - 1 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Rob Roy Dry is a variation of the classic Rob Roy, which dates back to the late 19th century. This cocktail showcases the elegance of dry vermouth paired with Scotch whisky. ## Rob Roy (Perfect) Source: https://cocktail.glass/rob-roy-perfect/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Scotch - 15 ml Sweet vermouth - 15 ml Dry vermouth - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Rob Roy Perfect is a modern twist on the classic Rob Roy, incorporating both sweet and dry vermouths. It reflects the trend of balancing flavors in cocktails for a more nuanced experience. ## Blood Orange Negroni Source: https://cocktail.glass/blood-orange-negroni/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 30 ml Gin - 30 ml Campari - 30 ml Sweet vermouth - 15 ml Blood orange juice ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Blood orange slice ### Origin The Blood Orange Negroni is a vibrant variation of the classic Negroni, gaining popularity in recent years with the rise of blood oranges in cocktails. Its unique color and flavor profile make it a standout choice. ## Sparkling Negroni Source: https://cocktail.glass/sparkling-negroni/ Spritz cocktail · Served in a Wine glass ### Ingredients - 22.5 ml Gin - 22.5 ml Campari - 22.5 ml Sweet vermouth - 60 ml Prosecco ### Preparation 1. Build spirits and vermouth over ice in a wine glass. 2. Top with prosecco. 3. Stir gently. **Garnish:** Orange slice ### Origin The Sparkling Negroni is a modern adaptation of the classic Negroni, combining the traditional ingredients with sparkling wine. It reflects the trend of incorporating effervescence into cocktails for a refreshing twist. ## Bitter Lemon Source: https://cocktail.glass/bitter-lemon/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Gin - 150 ml Bitter lemon soda ### Preparation 1. Build over ice in a highball glass and stir. **Garnish:** Lemon wedge ### Origin Bitter Lemon is believed to have originated in the mid-20th century, gaining popularity as a refreshing mixer in the UK. The drink combines gin with bitter lemon soda, echoing the British penchant for citrus-flavored beverages. ## Gimlet (Vodka) Source: https://cocktail.glass/vodka-gimlet-classic/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Vodka - 30 ml Lime cordial ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lime wheel ### Origin The Vodka Gimlet is a variation of the classic Gimlet, which dates back to the late 19th century, originally made with gin. Its transition to vodka reflects changing tastes and the spirit's rising popularity in the 20th century. ## Paper Plane (Mezcal) Source: https://cocktail.glass/paper-plane-mezcal/ Sour cocktail · Served in a Coupe ### Ingredients - 22.5 ml Mezcal - 22.5 ml Aperol - 22.5 ml Amaro Nonino - 22.5 ml Lime juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The Paper Plane cocktail was created in the early 2000s by bartender Sam Ross in New York City, initially using bourbon. The mezcal variation showcases the cocktail's adaptability and the growing appreciation for mezcal in contemporary mixology. ## Spiced Pear Fizz Source: https://cocktail.glass/spiced-pear-fizz/ Fizz & Collins cocktail · Served in a Collins ### Ingredients - 45 ml Vodka - 45 ml Pear nectar - 22.5 ml Lemon juice - 15 ml Cinnamon syrup - 60 ml Soda water ### Preparation 1. Shake vodka, pear nectar, lemon and syrup with ice. 2. Strain into a Collins glass over ice. 3. Top with soda. **Garnish:** Pear slice, cinnamon stick ### Origin The Spiced Pear Fizz is a modern cocktail that reflects the trend of incorporating fruit flavors and spices into drinks, gaining traction in the 21st century. Its combination of pear nectar and spices offers a seasonal twist, appealing to contemporary palates. ## Gold Rush Variation Source: https://cocktail.glass/gold-rush-variation/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Bourbon - 22.5 ml Lemon juice - 22.5 ml Honey syrup - 2 dash Angostura bitters ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Lemon twist ### Origin The Bees Knees cocktail, particularly in its bourbon variation, emerged in the Prohibition era, when honey was used to mask the harsh flavors of poorly made spirits. This modern classic has gained popularity for its balance of sweetness and acidity, appealing to contemporary tastes. ## Aquavit Sour Source: https://cocktail.glass/aquavit-sour/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Aquavit - 22.5 ml Lemon juice - 15 ml Sugar syrup - 1 piece Egg white ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a chilled coupe glass. **Garnish:** Dill sprig ### Origin The Aquavit Sour is a contemporary twist on traditional sour cocktails, showcasing aquavit, a Scandinavian spirit. While its exact origins are unclear, it reflects the growing interest in aquavit beyond its regional roots, particularly in craft cocktail bars. ## Nordic Mule Source: https://cocktail.glass/nordic-mule/ Highball cocktail · Served in a Copper mug ### Ingredients - 60 ml Aquavit - 20 ml Lime juice - 120 ml Ginger beer ### Preparation 1. Build in a copper mug over ice. 2. Add aquavit and lime. 3. Top with ginger beer. **Garnish:** Lime wedge, dill ### Origin The Nordic Mule is a modern adaptation of the classic Moscow Mule, substituting vodka with aquavit to highlight Scandinavian flavors. This cocktail has gained traction in recent years as a refreshing option that blends cultural influences with a familiar format. ## Doctor Cocktail Source: https://cocktail.glass/doctor-cocktail/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Swedish punsch - 15 ml Lime juice - 15 ml Orange juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lime wheel ### Origin The Doctor Cocktail is believed to have originated in the early 20th century, likely as a playful nod to the medicinal properties attributed to certain spirits. Its combination of Swedish punsch and citrus reflects a time when cocktails were often crafted with health in mind. ## Gimlet Rose Source: https://cocktail.glass/gimlet-rose/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Gin - 22.5 ml Lime juice - 15 ml Rose syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Rose petal ### Origin The Gimlet Rose is a contemporary variation of the classic gimlet, incorporating rose syrup to add floral notes. This modern take has emerged as part of the cocktail renaissance, where bartenders experiment with flavors to create visually appealing and aromatic drinks. ## Rye Buck Source: https://cocktail.glass/rye-buck/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Rye whiskey - 15 ml Lemon juice - 120 ml Ginger ale ### Preparation 1. Build in a highball glass over ice. 2. Stir gently. **Garnish:** Lemon wedge ### Origin The Rye Buck emerged in the United States during the early 20th century, reflecting the popularity of rye whiskey at the time. Its combination with lemon juice and ginger ale created a refreshing highball that became a staple in bars. ## Cognac & Soda Source: https://cocktail.glass/cognac-and-soda/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Cognac - 120 ml Soda water ### Preparation 1. Build over ice in a highball glass. 2. Stir gently. **Garnish:** Lemon twist ### Origin Cognac & Soda gained popularity as a simple yet elegant highball in the mid-20th century, appealing to those looking for a refreshing drink that showcased the smoothness of cognac. Its straightforward preparation made it a favorite among cocktail enthusiasts. ## French Connection Source: https://cocktail.glass/french-connection/ Spirit-Forward cocktail · Served in a Snifter ### Ingredients - 45 ml Cognac - 22.5 ml Amaretto ### Preparation 1. Build in a snifter over ice. 2. Stir gently. ### Origin The French Connection cocktail is believed to have originated in the 1970s, named after the film of the same name that highlighted the connection between France and the U.S. This drink pairs cognac with amaretto, reflecting a blend of cultures. ## Sazerac (Cognac) Source: https://cocktail.glass/sazerac-cognac/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 60 ml Cognac - 1 piece Sugar cube - 3 dash Peychaud's bitters - 1 barspoon Absinthe ### Preparation 1. Rinse a chilled rocks glass with absinthe. 2. Muddle sugar with bitters. 3. Add cognac. 4. Stir with ice. 5. Strain into prepared glass. **Garnish:** Lemon peel ### Origin The Sazerac, originally made with cognac, traces its roots back to New Orleans in the 19th century, where it was created as a medicinal tonic. Over time, it evolved into a classic cocktail, with its unique preparation and flavor profile becoming iconic. ## Stork Club Source: https://cocktail.glass/stork-club/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 15 ml Triple sec - 22.5 ml Orange juice - 15 ml Lime juice - 1 dash Angostura bitters ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Orange peel ### Origin The Stork Club cocktail is named after the famous New York City nightclub that was a hotspot for celebrities in the 1930s and 1940s. This drink embodies the glamour of the era, combining gin and citrus flavors in a stylish presentation. ## El Floridita Daiquiri Source: https://cocktail.glass/el-floridita-daiquiri/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml White rum - 22.5 ml Lime juice - 15 ml Grapefruit juice - 10 ml Maraschino liqueur - 10 ml Sugar syrup ### Preparation 1. Blend all ingredients with crushed ice until smooth. 2. Pour into a chilled coupe glass. **Garnish:** Cherry ### Origin The El Floridita Daiquiri originated in the 1930s at El Floridita, a bar in Havana, Cuba, known for its vibrant atmosphere and celebrity clientele, including Ernest Hemingway. This cocktail became famous for its refreshing blend of rum and citrus, embodying the spirit of tropical Cuba. ## Dark & Lovely Source: https://cocktail.glass/dark-and-lovely/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Dark rum - 90 ml Cranberry juice - 15 ml Lime juice ### Preparation 1. Build in a highball glass over ice and stir. **Garnish:** Lime wedge ### Origin The Dark & Lovely cocktail is a modern creation that reflects the growing trend of fruity highballs, combining dark rum with cranberry and lime juices. While its exact origin is unclear, it has gained popularity in contemporary cocktail culture for its appealing color and flavor. ## Peach Bourbon Smash Source: https://cocktail.glass/peach-bourbon-smash/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Bourbon - 2 slice Peach - 22.5 ml Lemon juice - 15 ml Sugar syrup - 4 leaves Mint leaves ### Preparation 1. Muddle peach and mint with syrup. 2. Add bourbon and lemon. 3. Shake with ice. 4. Strain into a rocks glass over ice. **Garnish:** Peach slice, mint sprig ### Origin The Peach Bourbon Smash is a modern twist on the classic smash cocktail, which traditionally features muddled fruits and herbs. It has emerged in recent years as a popular summer drink, celebrating the flavors of fresh peaches alongside bourbon. ## Genever Cocktail Source: https://cocktail.glass/genever-cocktail/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Genever - 10 ml Sugar syrup - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Genever Cocktail dates back to the late 19th century, when genever, a Dutch spirit, was gaining popularity in cocktail culture. This drink showcases the unique flavor of genever, often enjoyed in the company of bitters and simple syrup, reflecting the era's appreciation for refined spirits. ## Gin and It Source: https://cocktail.glass/gin-and-it/ Spirit-Forward cocktail · Served in a Nick & Nora ### Ingredients - 45 ml Gin - 45 ml Sweet vermouth ### Preparation 1. Stir both ingredients with ice. 2. Strain into a Nick & Nora glass. **Garnish:** Cherry ### Origin The Gin and It cocktail emerged in the late 1800s, during the gin craze in the United States, as a simple yet elegant mix of gin and sweet vermouth. Its name is a playful nod to the phrase 'gin and it,' which was commonly used to describe the drink in social settings. ## Pink Gin Source: https://cocktail.glass/pink-gin/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Gin - 3 dash Angostura bitters ### Preparation 1. Stir gin with bitters and a little ice. 2. Strain into a coupe glass. ### Origin The Pink Gin originated in the mid-19th century, primarily associated with British naval officers who would mix gin with Angostura bitters as a remedy for seasickness. Its name comes from the pink hue imparted by the bitters, and it became popular in British society as a simple yet effective cocktail. ## Corpse Reviver Blue Source: https://cocktail.glass/corpse-reviver-blue/ Sour cocktail · Served in a Coupe ### Ingredients - 22.5 ml Gin - 22.5 ml Lillet Blanc - 22.5 ml Blue curaçao - 22.5 ml Lemon juice - 1 dash Absinthe ### Preparation 1. Rinse coupe with absinthe. 2. Shake remaining ingredients with ice. 3. Strain into the glass. **Garnish:** Lemon twist ### Origin The Corpse Reviver Blue is a modern twist on the classic Corpse Reviver cocktails that emerged in the early 20th century, designed as restorative drinks for those recovering from a night of indulgence. This variation incorporates blue curaçao for a vibrant color, reflecting contemporary cocktail trends while maintaining the original's revitalizing intent. ## Fernandito Source: https://cocktail.glass/fernandito/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Fernet-Branca - 120 ml Cola ### Preparation 1. Build over ice in a highball glass and stir. ### Origin The Fernandito is a popular drink in Argentina, combining the herbal complexity of Fernet-Branca with the sweetness of cola. It gained prominence in the late 20th century as a favored choice among locals, especially in social settings. ## Mezcal Old Fashioned Source: https://cocktail.glass/mezcal-old-fashioned/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 60 ml Mezcal - 10 ml Agave syrup - 2 dash Angostura bitters - 1 dash Mole bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Orange peel ### Origin The Mezcal Old Fashioned is a contemporary reinterpretation of the classic Old Fashioned, emerging in the early 21st century as mezcal gained popularity outside Mexico. This variation highlights the spirit's smoky characteristics while paying homage to the traditional cocktail's roots. ## Smoky Margarita Source: https://cocktail.glass/smoky-margarita/ Sour cocktail · Served in a Tumbler ### Ingredients - 45 ml Mezcal - 15 ml Tequila blanco - 30 ml Lime juice - 15 ml Agave syrup ### Preparation 1. Rim the rocks with smoked salt. 2. Shake all ingredients with ice. 3. Strain into a rocks over ice. **Garnish:** Lime wheel, smoked salt rim ### Origin The Smoky Margarita emerged in the early 2000s as a modern twist on the classic Margarita, incorporating mezcal for its distinctive smoky flavor. This innovation reflects a growing appreciation for mezcal in cocktail culture, particularly in regions where both tequila and mezcal are produced. ## Infante Source: https://cocktail.glass/infante/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Reposado tequila - 22.5 ml Orgeat - 22.5 ml Lime juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lime wheel ### Origin The Infante is a contemporary cocktail that showcases the versatility of tequila, particularly reposado, and is often associated with the craft cocktail movement of the 2010s. Its creation is attributed to mixologists experimenting with flavors that highlight the spirit's agave roots. ## Grilled Pineapple Mezcal Source: https://cocktail.glass/grilled-pineapple-mezcal/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Mezcal - 30 ml Grilled pineapple juice - 22.5 ml Lime juice - 15 ml Agave syrup - 1 pinch Chili flakes ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass over ice. **Garnish:** Grilled pineapple wedge ### Origin The Grilled Pineapple Mezcal cocktail is a modern creation that highlights the trend of incorporating grilled fruits into cocktails, gaining popularity in the 2010s. This drink reflects a broader movement towards smoky and sweet flavor combinations, particularly in mezcal-centric recipes. ## Mango Daiquiri Source: https://cocktail.glass/mango-daiquiri/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml White rum - 60 ml Mango purée - 22.5 ml Lime juice - 15 ml Sugar syrup ### Preparation 1. Blend all ingredients with crushed ice until smooth. 2. Pour into a coupe glass. **Garnish:** Mango slice ### Origin The Mango Daiquiri is a tropical variation of the classic Daiquiri, likely gaining popularity in the late 20th century as mango became more accessible in cocktail culture. It embodies the fusion of fruity flavors with rum, appealing to those seeking refreshing frozen drinks. ## Frozen Negroni Source: https://cocktail.glass/frozen-negroni/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 30 ml Gin - 30 ml Campari - 30 ml Sweet vermouth ### Preparation 1. Blend all ingredients with crushed ice until slushy. 2. Pour into a coupe glass. **Garnish:** Orange peel ### Origin The Frozen Negroni is a modern adaptation of the classic Negroni, emerging in the 2010s as frozen cocktails gained traction during warmer months. This version retains the original's bitter-sweet profile while offering a refreshing twist, making it a favorite for summer gatherings. ## Hugo Source: https://cocktail.glass/hugo/ Spritz cocktail · Served in a Wine glass ### Ingredients - 20 ml Elderflower syrup - 120 ml Prosecco - 60 ml Soda water - 4 leaves Mint leaves ### Preparation 1. Build over ice in a wine glass. 2. Stir gently. **Garnish:** Mint sprig, lime wheel ### Origin The Hugo cocktail originated in the Trentino-Alto Adige region of Italy around the early 2000s, becoming popular as a refreshing summer drink. It is often associated with the aperitivo culture, where locals enjoy light cocktails before dinner. ## Blackberry Bourbon Smash Source: https://cocktail.glass/blackberry-bourbon-smash/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Bourbon - 4 piece Blackberries - 22.5 ml Lemon juice - 15 ml Sugar syrup - 4 leaves Mint leaves ### Preparation 1. Muddle blackberries and mint with syrup. 2. Add bourbon and lemon. 3. Shake with ice. 4. Strain into a rocks glass over ice. **Garnish:** Blackberry, mint sprig ### Origin The Blackberry Bourbon Smash is a modern classic that emerged in the United States, reflecting the trend of using fresh fruits in cocktails. Its roots can be traced back to the Southern cocktail culture, where bourbon is a staple spirit. ## Raspberry Gimlet Source: https://cocktail.glass/raspberry-gimlet/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Gin - 22.5 ml Lime juice - 15 ml Raspberry syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Raspberries ### Origin The Raspberry Gimlet is a contemporary twist on the classic Gimlet, which dates back to the late 19th century. This version gained popularity as mixologists began experimenting with flavored syrups to enhance traditional cocktails. ## Improved Pisco Sour Source: https://cocktail.glass/improved-pisco-sour/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Pisco - 22.5 ml Lime juice - 22.5 ml Sugar syrup - 1 piece Egg white - 3 dash Angostura bitters ### Preparation 1. Dry shake all ingredients except bitters. 2. Shake with ice. 3. Strain into a coupe. 4. Dash bitters on foam. **Garnish:** Angostura bitters design on foam ### Origin The Improved Pisco Sour is a variation of the traditional Pisco Sour, which originated in Peru in the early 20th century. This modern adaptation includes additional ingredients like bitters and egg white, showcasing the evolving nature of cocktail recipes. ## Canchanchara Source: https://cocktail.glass/canchanchara/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Aguardiente or white rum - 22.5 ml Honey - 22.5 ml Lime juice ### Preparation 1. Dissolve honey with lime juice and a splash of water. 2. Add spirit and ice, stir. **Garnish:** Lime wheel ### Origin Canchanchara is a traditional Cuban cocktail that dates back to the 19th century, originally consumed by sugar cane workers for its refreshing qualities. It is often associated with the town of Trinidad, where it has remained a beloved local drink. ## Pineapple Mezcal Mule Source: https://cocktail.glass/pineapple-mezcal-mule/ Highball cocktail · Served in a Copper mug ### Ingredients - 45 ml Mezcal - 30 ml Pineapple juice - 15 ml Lime juice - 90 ml Ginger beer ### Preparation 1. Build in a copper mug over ice. 2. Add mezcal, pineapple and lime. 3. Top with ginger beer. **Garnish:** Pineapple wedge ### Origin The Pineapple Mezcal Mule is a modern twist on the classic Moscow Mule, emerging in the 21st century as mezcal gained popularity outside of Mexico. This cocktail reflects the growing trend of incorporating tropical flavors and artisanal spirits into traditional highball recipes. ## Ginger Margarita Source: https://cocktail.glass/ginger-margarita/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Tequila blanco - 30 ml Lime juice - 22.5 ml Ginger syrup - 15 ml Triple sec ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass over ice. **Garnish:** Candied ginger ### Origin The Ginger Margarita is a contemporary variation of the classic margarita, gaining traction in the cocktail scene in the early 2000s. It showcases the increasing popularity of ginger as a cocktail ingredient, blending its spicy notes with the traditional lime and tequila. ## Hot Honey Old Fashioned Source: https://cocktail.glass/hot-honey-old-fashioned/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 60 ml Bourbon - 10 ml Hot honey syrup - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Orange peel ### Origin The Hot Honey Old Fashioned is a modern interpretation of the Old Fashioned, which dates back to the early 19th century. This version incorporates hot honey, reflecting the trend of infusing classic cocktails with unique flavors to create a spicy twist on a beloved standard. ## Cucumber Gin & Tonic Source: https://cocktail.glass/cucumber-gin-and-tonic/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Gin - 120 ml Tonic water - 3 slice Cucumber ### Preparation 1. Build in a highball glass over ice with cucumber slices. 2. Top with tonic water. **Garnish:** Cucumber ribbon ### Origin The Cucumber Gin & Tonic has become a popular variation of the classic gin and tonic, particularly in the last two decades as fresh ingredients gained favor in cocktail culture. The addition of cucumber adds a refreshing element that complements the traditional botanicals of gin. ## Rye & Ginger Source: https://cocktail.glass/rye-and-ginger/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Rye whiskey - 120 ml Ginger ale ### Preparation 1. Build in a highball glass over ice and stir. **Garnish:** Lime wedge ### Origin The Rye & Ginger cocktail emerged in the mid-20th century, capitalizing on the rising popularity of rye whiskey in the United States. This simple highball combines the spiciness of rye with the sweetness of ginger ale, making it a favored choice among whiskey enthusiasts. ## Bourbon & Branch Source: https://cocktail.glass/bourbon-and-branch/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 60 ml Bourbon - 30 ml Branch water ### Preparation 1. Build in a rocks glass with ice. 2. Stir gently. ### Origin The Bourbon & Branch cocktail is believed to have originated in the late 19th century in the United States, where bourbon was commonly enjoyed. It is named after the branch water used to dilute the whiskey, a practice that was popular among bourbon drinkers seeking a smoother experience. ## Mai Tai (Modern) Source: https://cocktail.glass/mai-tai-modern/ Tiki cocktail · Served in a Tumbler ### Ingredients - 45 ml Jamaican rum - 15 ml Rhum agricole - 15 ml Orange curaçao - 15 ml Orgeat - 30 ml Lime juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass over crushed ice. **Garnish:** Spent lime shell, mint bouquet ### Origin The modern Mai Tai is a reinterpretation of the classic tiki cocktail that emerged in the 1940s, primarily credited to Trader Vic's and Don the Beachcomber. While the original Mai Tai was a simple blend of rum and lime, the modern version incorporates a variety of rums and flavors to create a more complex and vibrant drink. ## Cucumber Sake Martini Source: https://cocktail.glass/cucumber-sake-martini/ Spirit-Forward cocktail · Served in a Martini ### Ingredients - 45 ml Sake - 22.5 ml Gin - 4 slice Cucumber - 5 ml Sugar syrup ### Preparation 1. Muddle cucumber with syrup. 2. Add sake and gin. 3. Shake with ice and double strain into a martini glass. **Garnish:** Cucumber slice ### Origin The Cucumber Sake Martini is a contemporary twist on the traditional martini, reflecting the growing popularity of sake in cocktail culture during the late 20th century. This drink combines elements of Japanese and Western mixology, showcasing the versatility of sake as a base spirit. ## Scotch & Soda Source: https://cocktail.glass/scotch-and-soda/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Scotch - 90 ml Soda water ### Preparation 1. Build over ice in a highball glass. 2. Stir gently. **Garnish:** Lemon twist ### Origin Scotch & Soda has been a popular highball drink since the early 20th century, particularly among whisky enthusiasts in Scotland and beyond. The combination of Scotch whisky and soda water became a favored way to enjoy whisky, allowing the spirit's flavors to shine while providing a refreshing twist. ## Bobby Burns (Variation) Source: https://cocktail.glass/bobby-burns-variation/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 45 ml Scotch - 45 ml Sweet vermouth - 10 ml Bénédictine ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon peel ### Origin The Bobby Burns cocktail dates back to the late 19th century and is named after the famous Scottish poet Robert Burns. Variations of this drink, including the one featuring Scotch, sweet vermouth, and Bénédictine, have emerged as bartenders seek to put their own spin on this classic, celebrating its rich heritage. ## Clover Club (Dry) Source: https://cocktail.glass/clover-club-dry/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 22.5 ml Dry vermouth - 15 ml Lemon juice - 15 ml Raspberry syrup - 1 piece Egg white ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a chilled coupe glass. **Garnish:** Raspberry ### Origin The Clover Club cocktail originated in the late 19th century in Philadelphia, named after a gentlemen's club that celebrated the arts and culture. It gained popularity for its refreshing taste and elegant presentation, often served at social gatherings. ## Air Mail Source: https://cocktail.glass/air-mail/ Champagne Cocktail cocktail · Served in a Flute ### Ingredients - 30 ml Gold rum - 15 ml Lime juice - 15 ml Honey syrup - 90 ml Champagne ### Preparation 1. Shake rum, lime and honey with ice. 2. Strain into a flute. 3. Top with champagne. ### Origin The Air Mail cocktail is believed to have emerged during the Prohibition era in the United States, around the 1920s, when drinks were smuggled across borders. Its combination of rum, lime, and honey syrup reflects the tropical influences of the Caribbean, making it a popular choice among adventurous drinkers. ## Caramel Apple Martini Source: https://cocktail.glass/caramel-apple-martini/ Sour cocktail · Served in a Martini ### Ingredients - 45 ml Vodka - 22.5 ml Sour apple liqueur - 15 ml Butterscotch schnapps - 15 ml Apple cider ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled martini glass with a caramel drizzle. **Garnish:** Caramel drizzle, apple slice ### Origin The Caramel Apple Martini is a modern twist on the classic martini that gained traction in the early 2000s, coinciding with the rise of flavored cocktails. Its playful blend of sweet and tart flavors captures the essence of autumn and has become a favorite at seasonal gatherings. ## Tiki Torch Source: https://cocktail.glass/tiki-torch/ Tiki cocktail · Served in a Tiki mug ### Ingredients - 30 ml Dark rum - 30 ml White rum - 15 ml Orange curaçao - 22.5 ml Lime juice - 45 ml Pineapple juice - 10 ml Grenadine ### Preparation 1. Shake all ingredients with ice. 2. Strain into a tiki mug over crushed ice. **Garnish:** Pineapple wedge, cherry ### Origin The Tiki Torch cocktail is a product of the Tiki craze that swept the United States in the mid-20th century, inspired by Polynesian culture and tropical flavors. It embodies the vibrant, festive spirit of Tiki bars, often featuring rum and fruity juices as a nod to island life. ## Port & Tonic Source: https://cocktail.glass/port-and-tonic/ Highball cocktail · Served in a Wine glass ### Ingredients - 60 ml Ruby port - 120 ml Tonic water ### Preparation 1. Build over ice in a wine glass. 2. Stir gently. **Garnish:** Orange slice ### Origin The Port & Tonic has its roots in Portugal, where it combines the rich flavors of ruby port with the refreshing qualities of tonic water. This simple yet sophisticated drink became popular in the 21st century, appealing to those seeking a lower-alcohol beverage option. ## Sherry Flip Source: https://cocktail.glass/sherry-flip/ Flip & Nog cocktail · Served in a Coupe ### Ingredients - 60 ml Oloroso sherry - 10 ml Sugar syrup - 1 piece Whole egg ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a chilled coupe glass. **Garnish:** Grated nutmeg ### Origin The Sherry Flip emerged in the 19th century, gaining popularity in the United States as a rich, creamy cocktail that showcased the unique flavors of sherry. It is believed to have been crafted as a variation of the flip, a drink that traditionally incorporates eggs and spirits. ## Chartreuse & Tonic Source: https://cocktail.glass/chartreuse-and-tonic/ Highball cocktail · Served in a Highball ### Ingredients - 30 ml Green Chartreuse - 120 ml Tonic water ### Preparation 1. Build over ice in a highball glass. 2. Stir gently. **Garnish:** Lime wedge ### Origin The Chartreuse & Tonic became known in the early 21st century as bartenders began to experiment with the herbal liqueur Chartreuse, pairing it with tonic water for a refreshing twist. This combination highlights the complex flavors of Chartreuse while offering a modern take on classic highball drinks. ## Fino Sour Source: https://cocktail.glass/fino-sour/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Fino sherry - 22.5 ml Lemon juice - 15 ml Sugar syrup - 1 piece Egg white ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Fino Sour is a contemporary cocktail that showcases Fino sherry, a dry fortified wine from Spain, and is thought to have gained traction in the cocktail renaissance of the late 20th century. It reflects a growing interest in using sherry in cocktails, moving beyond traditional sipping. ## Hot Gin Toddy Source: https://cocktail.glass/hot-gin-toddy/ Hot Drink cocktail · Served in a Irish coffee glass ### Ingredients - 45 ml Gin - 1 barspoon Honey - 15 ml Lemon juice - 120 ml Hot water ### Preparation 1. Dissolve honey in hot water. 2. Add gin and lemon juice. 3. Stir gently. **Garnish:** Lemon wheel ### Origin The Hot Gin Toddy has roots in the classic hot toddy, which dates back to the 18th century, and became popular as a warming drink during colder months. This variation incorporates gin, offering a unique twist on the traditional recipe that often features whiskey. ## Rum Negroni Source: https://cocktail.glass/rum-negroni/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 30 ml Aged rum - 30 ml Campari - 30 ml Sweet vermouth ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Orange peel ### Origin The Rum Negroni is a modern adaptation of the classic Negroni, which originated in Italy in the early 20th century. As bartenders sought to innovate and explore different spirits, aged rum emerged as a popular alternative to gin, giving this cocktail a new character. ## Bee's Kiss Source: https://cocktail.glass/bees-kiss/ Flip & Nog cocktail · Served in a Coupe ### Ingredients - 45 ml White rum - 15 ml Honey syrup - 22.5 ml Heavy cream ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The Bee's Kiss is believed to have originated in the early 20th century, likely in the Caribbean, where rum was a staple spirit. This cocktail combines the sweetness of honey with cream, reflecting the region's affinity for rich, tropical flavors. ## Trade Winds Source: https://cocktail.glass/trade-winds/ Tiki cocktail · Served in a Coupe ### Ingredients - 45 ml Gold rum - 15 ml Plum brandy - 15 ml Lime juice - 15 ml Coconut cream - 10 ml Sugar syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lime wheel ### Origin The Trade Winds cocktail emerged during the tiki craze of the mid-20th century, a time when exotic flavors and rum-based drinks gained immense popularity in the United States. Its name evokes the maritime routes that brought spices and fruits from the tropics to the West. ## Dr. Funk Source: https://cocktail.glass/dr-funk/ Tiki cocktail · Served in a Tiki mug ### Ingredients - 60 ml Dark Jamaican rum - 22.5 ml Lime juice - 15 ml Grenadine - 5 ml Absinthe - 10 ml Sugar syrup - 60 ml Soda water ### Preparation 1. Shake all ingredients except soda with ice. 2. Strain into a tiki mug over crushed ice. 3. Top with soda. **Garnish:** Lime wheel ### Origin Dr. Funk is a cocktail that dates back to the tiki movement of the 1930s, reportedly created by a bartender named Don the Beachcomber in California. The drink is said to have been inspired by the vibrant and adventurous spirit of the era, combining various rums and absinthe. ## Port Light Source: https://cocktail.glass/port-light/ Tiki cocktail · Served in a Tiki mug ### Ingredients - 30 ml Bourbon - 22.5 ml Passion fruit syrup - 22.5 ml Lemon juice - 1 piece Egg white - 5 ml Grenadine ### Preparation 1. Dry shake all ingredients. 2. Shake with ice. 3. Strain into a tiki mug over crushed ice. **Garnish:** Grated nutmeg ### Origin The Port Light cocktail is a modern tiki creation that showcases the influence of tropical flavors and ingredients, emerging in the late 20th century as part of the renewed interest in tiki culture. Its vibrant combination of bourbon and fruit flavors reflects the playful nature of tiki drinks. ## Port au Prince Source: https://cocktail.glass/port-au-prince/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Aged rum - 22.5 ml Falernum - 22.5 ml Lime juice - 2 dash Angostura bitters ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lime wheel ### Origin Port au Prince is a modern classic that draws inspiration from the rich rum culture of the Caribbean, particularly Haiti, known for its high-quality aged rums. The cocktail reflects a contemporary twist on traditional tiki elements, merging flavors like falernum and bitters. ## Rum Daisy Source: https://cocktail.glass/rum-daisy/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml White rum - 22.5 ml Lemon juice - 15 ml Orange curaçao - 10 ml Grenadine ### Preparation 1. Shake all ingredients with ice. 2. Strain into a coupe glass over crushed ice. **Garnish:** Orange slice ### Origin The Rum Daisy emerged in the early 20th century as a variation of the classic Daisy cocktail, which traditionally featured gin or brandy. It became popular in the United States, particularly during the Prohibition era, when rum was increasingly favored. ## Rum Fix Source: https://cocktail.glass/rum-fix/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Dark rum - 22.5 ml Lemon juice - 15 ml Pineapple syrup ### Preparation 1. Build in a rocks glass over crushed ice and stir. **Garnish:** Pineapple wedge ### Origin The Rum Fix is believed to have originated in the 19th century, likely in the Caribbean or the United States, as a refreshing drink made with rum and citrus. Its simple combination of ingredients made it a popular choice among sailors and rum enthusiasts alike. ## Bermuda Rum Swizzle Source: https://cocktail.glass/bermuda-rum-swizzle/ Tiki cocktail · Served in a Collins ### Ingredients - 30 ml Dark Bermuda rum - 30 ml Gold Bermuda rum - 45 ml Orange juice - 45 ml Pineapple juice - 15 ml Falernum - 10 ml Grenadine ### Preparation 1. Combine in a Collins glass with crushed ice. 2. Swizzle until frosted. **Garnish:** Orange slice, cherry ### Origin The Bermuda Rum Swizzle is a traditional cocktail from Bermuda, often considered the island's national drink, with roots tracing back to the 20th century. It is said to have been created by local bartenders who sought to showcase the island's rum and tropical flavors. ## Bitter Mai Tai Source: https://cocktail.glass/bitter-mai-tai/ Tiki cocktail · Served in a Tumbler ### Ingredients - 45 ml Jamaican rum - 15 ml Campari - 15 ml Orange curaçao - 15 ml Orgeat - 22.5 ml Lime juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass over crushed ice. **Garnish:** Mint sprig, lime ### Origin The Bitter Mai Tai is a modern twist on the classic Mai Tai, which was invented in the 1940s in California, although its exact origins are debated. This variation incorporates bitter elements like Campari, reflecting the evolving tastes of contemporary cocktail culture. ## Derby Source: https://cocktail.glass/derby/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Gin - 2 dash Peach bitters - 2 leaves Mint leaves ### Preparation 1. Stir gin and bitters with ice. 2. Strain into a coupe glass. **Garnish:** Mint leaf ### Origin The Derby cocktail dates back to the early 20th century and is named after the famous horse race held in Kentucky. It gained popularity as a refreshing gin-based drink, particularly associated with the Derby festivities and celebrations. ## Whiskey Fix Source: https://cocktail.glass/whiskey-fix/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Bourbon - 22.5 ml Lemon juice - 15 ml Sugar syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass over crushed ice. **Garnish:** Lemon wheel ### Origin The Whiskey Fix emerged in the 19th century, likely gaining popularity in the United States as a refreshing twist on traditional whiskey cocktails. Its combination of whiskey with citrus and sweetness reflects the era's trend of balancing strong spirits with lively flavors. ## Gin Fix Source: https://cocktail.glass/gin-fix/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Gin - 22.5 ml Lemon juice - 15 ml Pineapple syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass over crushed ice. **Garnish:** Lemon wheel ### Origin The Gin Fix is believed to have originated in the late 1800s, during a time when gin was experiencing a resurgence in popularity. This cocktail showcases the spirit's versatility, blending it with citrus and sweetness to create a refreshing drink that appealed to a wide audience. ## Smoked Old Fashioned Source: https://cocktail.glass/smoked-old-fashioned/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 60 ml Bourbon - 10 ml Demerara syrup - 2 dash Angostura bitters - 1 puff Applewood smoke ### Preparation 1. Smoke a rocks glass with applewood chips. Place a small pile of applewood chips on a heat-safe surface or in a smoking device, ignite them with a kitchen torch until they smolder, then capture the smoke by inverting the glass over the chips for 30–60 seconds. Alternatively, use a handheld cocktail smoker clipped to the glass. 2. Add bourbon, syrup and bitters with a large ice cube and stir. **Garnish:** Orange peel ### Origin The Smoked Old Fashioned is a modern interpretation of the classic Old Fashioned, gaining traction in the early 21st century as bartenders began experimenting with smoke to enhance flavors. This innovative twist reflects the ongoing evolution of cocktail culture, emphasizing creativity and sensory experience. ## Boulevardier Blanc Source: https://cocktail.glass/boulevardier-blanc/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 45 ml Bourbon - 30 ml Lillet Blanc - 15 ml Gentiane liqueur ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Grapefruit peel ### Origin The Boulevardier Blanc is a contemporary take on the classic Boulevardier, which dates back to the 1920s. This variation incorporates lighter ingredients, showcasing the cocktail's adaptability and the trend towards using aperitifs in modern mixology. ## Turf Cocktail Source: https://cocktail.glass/turf-cocktail/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 30 ml Gin - 30 ml Dry vermouth - 5 ml Maraschino liqueur - 2 drop Absinthe - 2 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Olive ### Origin The Turf Cocktail is thought to have originated in the early 20th century, possibly linked to horse racing culture in the United States. Its unique blend of gin and vermouth with herbal notes reflects the era's experimentation with complex flavors in cocktails. ## Tuxedo No. 2 Source: https://cocktail.glass/tuxedo-no-2/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 45 ml Fino sherry - 2 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Tuxedo No. 2 is believed to have originated in the late 19th century, likely in the United States, as a variation of the classic Tuxedo cocktail. It gained popularity among the cocktail elite and is often associated with the refined social gatherings of the era. ## Hemingway Margarita Source: https://cocktail.glass/hemingway-margarita/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Tequila blanco - 22.5 ml Grapefruit juice - 15 ml Lime juice - 15 ml Maraschino liqueur ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Grapefruit twist ### Origin The Hemingway Margarita is thought to have been created in the mid-20th century, inspired by the famed writer Ernest Hemingway's love for both tequila and cocktails. This drink combines elements of a traditional margarita with a twist, reflecting Hemingway's adventurous spirit. ## Black Thorn Source: https://cocktail.glass/black-thorn/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 30 ml Sloe gin - 30 ml Sweet vermouth - 2 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Cherry ### Origin The Black Thorn cocktail is a lesser-known classic that emerged in the early 20th century, primarily in the UK. It showcases the use of sloe gin, a popular ingredient in British drinks, and reflects the era's experimentation with flavors. ## Claridge Source: https://cocktail.glass/claridge/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 30 ml Gin - 30 ml Dry vermouth - 15 ml Apricot brandy - 15 ml Triple sec ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Cherry ### Origin The Claridge cocktail is named after the iconic Claridge's Hotel in London, where it is believed to have been crafted in the early 20th century. This drink embodies the elegance and sophistication associated with the hotel and its patrons. ## Communist Source: https://cocktail.glass/communist/ Sour cocktail · Served in a Coupe ### Ingredients - 30 ml Gin - 30 ml Orange juice - 15 ml Cherry Heering - 15 ml Lemon juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Cherry ### Origin The Communist cocktail is thought to have originated in the mid-20th century, likely during the cocktail renaissance that saw a resurgence of interest in mixed drinks. Its name and vibrant flavors reflect the bold cultural shifts of the time. ## Gin and Sin Source: https://cocktail.glass/gin-and-sin/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 22.5 ml Orange juice - 15 ml Lemon juice - 10 ml Grenadine ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The Gin and Sin cocktail emerged in the early 20th century, likely in the United States, during the Prohibition era when gin was a popular choice for illicit drinks. Its playful name reflects the era's rebellious spirit against the restrictive laws of the time. ## Maiden's Prayer Source: https://cocktail.glass/maidens-prayer/ Sour cocktail · Served in a Coupe ### Ingredients - 30 ml Gin - 30 ml Triple sec - 15 ml Lemon juice - 15 ml Orange juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Maiden's Prayer is believed to have originated in the early 1900s and is often attributed to the cocktail culture of the United States. Its name suggests a whimsical nod to the romantic aspirations of young women during that period. ## Paradise Cocktail Source: https://cocktail.glass/paradise-cocktail/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 22.5 ml Apricot brandy - 22.5 ml Orange juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Orange peel ### Origin The Paradise Cocktail gained popularity in the 1920s, particularly in the United States, as part of the burgeoning cocktail scene. This drink reflects the era's fascination with exotic flavors and the escapism sought during the Roaring Twenties. ## Income Tax Cocktail Source: https://cocktail.glass/income-tax-cocktail/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 15 ml Sweet vermouth - 15 ml Dry vermouth - 15 ml Orange juice - 2 dash Angostura bitters ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The Income Tax Cocktail is thought to have been created in the early 20th century, coinciding with the introduction of income tax in the United States in 1913. Its name cleverly plays on the financial burdens of the time, making it a fitting drink for the era. ## Orange Blossom Source: https://cocktail.glass/orange-blossom/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 45 ml Orange juice - 5 ml Sugar syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Orange peel ### Origin The Orange Blossom cocktail is said to have originated in the early 1900s, with connections to both the United States and Europe. Its name pays homage to the fragrant blossoms of the orange tree, symbolizing freshness and vitality in the cocktail scene. ## Mamie Taylor Source: https://cocktail.glass/mamie-taylor/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Scotch - 15 ml Lime juice - 120 ml Ginger beer ### Preparation 1. Build in a highball glass over ice. 2. Stir gently. **Garnish:** Lime wedge ### Origin The Mamie Taylor cocktail is believed to have originated in the early 20th century, particularly in the United States, as a refreshing highball drink that combined Scotch whisky with lime juice and ginger beer. It is named after a popular Broadway actress of the time, though the exact details of its creation remain somewhat obscure. ## Penicillin Royale Source: https://cocktail.glass/penicillin-royale/ Champagne Cocktail cocktail · Served in a Flute ### Ingredients - 30 ml Blended Scotch - 15 ml Lemon juice - 15 ml Honey-ginger syrup - 60 ml Champagne - 7.5 ml Islay Scotch ### Preparation 1. Shake Scotch, lemon and honey-ginger with ice. 2. Strain into a flute. 3. Top with champagne. 4. Float Islay Scotch. **Garnish:** Candied ginger ### Origin The Penicillin Royale is a modern twist on the classic Penicillin cocktail, which emerged in the early 2000s in New York City. This variation incorporates Champagne, elevating the original drink's smoky Scotch profile with a sparkling touch. ## Espresso Negroni Source: https://cocktail.glass/espresso-negroni/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 30 ml Gin - 30 ml Campari - 30 ml Sweet vermouth - 15 ml Espresso ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Orange peel ### Origin The Espresso Negroni is a contemporary adaptation of the classic Negroni, which has its roots in Italy dating back to the early 20th century. This version, featuring espresso, reflects the growing trend of coffee-infused cocktails that gained popularity in the 21st century. ## Dark and Handsome Source: https://cocktail.glass/dark-and-handsome/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 45 ml Dark rum - 30 ml Sweet vermouth - 15 ml Amaro Averna - 2 dash Orange bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Orange peel ### Origin The Dark and Handsome cocktail is a modern creation that showcases the versatility of dark rum and amaro, emerging in cocktail bars in the 21st century. Its name and rich flavors highlight a blend of classic and contemporary influences in mixology. ## El Diablo (Mezcal) Source: https://cocktail.glass/el-diablo-mezcal/ Highball cocktail · Served in a Highball ### Ingredients - 45 ml Mezcal - 15 ml Crème de cassis - 15 ml Lime juice - 90 ml Ginger beer ### Preparation 1. Shake mezcal, cassis and lime with ice. 2. Strain into a highball glass over ice. 3. Top with ginger beer. **Garnish:** Lime wedge ### Origin El Diablo, originally made with tequila, has evolved to include mezcal in this variation, reflecting the increasing popularity of mezcal in cocktail culture. The drink's origins trace back to the mid-20th century, when it became known for its vibrant flavors and spirited name. ## Rum & Coke Source: https://cocktail.glass/rum-and-coke/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml White rum - 120 ml Cola ### Preparation 1. Build in a highball glass over ice and stir. **Garnish:** Lime wedge ### Origin The Rum & Coke emerged in the early 20th century, gaining popularity particularly in Cuba and among American soldiers during World War II. Its simple combination of rum and cola became a staple in bars, symbolizing a casual and refreshing drink. ## Gin Tonica Source: https://cocktail.glass/gin-tonica/ Highball cocktail · Served in a Wine glass ### Ingredients - 60 ml Gin - 150 ml Premium tonic water - 3 piece Juniper berries ### Preparation 1. Build in a balloon wine glass over large ice cubes. 2. Add garnishes before pouring tonic. 3. Stir gently. **Garnish:** Grapefruit peel, juniper berries, rosemary ### Origin The Gin Tonica, a Spanish twist on the classic gin and tonic, became popular in Spain in the late 20th century as bartenders began using high-quality gins and artisanal tonic waters. This drink reflects the country's growing cocktail culture and appreciation for craft beverages. ## Suffering Bastard (Joe's) Source: https://cocktail.glass/suffering-bastard-joes/ Tiki cocktail · Served in a Tiki mug ### Ingredients - 30 ml Gin - 30 ml Cognac - 15 ml Lime juice - 2 dash Angostura bitters - 120 ml Ginger beer ### Preparation 1. Shake spirits, lime and bitters with ice. 2. Strain into a tiki mug over ice. 3. Top with ginger beer. **Garnish:** Mint sprig ### Origin The Suffering Bastard cocktail originated during World War II, reportedly created at the Cairo bar of Joe's in Egypt to help soldiers cope with the heat and stress of war. Its eclectic mix of spirits and flavors embodies the resourcefulness and creativity of bartenders during that era. ## Daisy Buchanan Source: https://cocktail.glass/daisy-buchanan/ Champagne Cocktail cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 15 ml Elderflower liqueur - 22.5 ml Lemon juice - 30 ml Champagne ### Preparation 1. Shake gin, elderflower and lemon with ice. 2. Strain into a coupe. 3. Top with champagne. **Garnish:** Lemon twist ### Origin The Daisy Buchanan cocktail is inspired by the character from F. Scott Fitzgerald's 'The Great Gatsby,' reflecting the glamour and sophistication of the 1920s. It emerged in modern cocktail culture as a tribute to the era's iconic style and elegance. ## The Last Mechanical Art Source: https://cocktail.glass/last-mechanical-art/ Sour cocktail · Served in a Tumbler ### Ingredients - 22.5 ml Mezcal - 22.5 ml Cynar - 22.5 ml Green Chartreuse - 22.5 ml Lime juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a rocks glass over ice. ### Origin The Last Mechanical Art is a contemporary cocktail that showcases the innovative spirit of modern mixology, emerging in the 21st century as bartenders began experimenting with complex flavors and ingredients. Its name pays homage to the blend of artistry and craftsmanship in cocktail creation. ## Vieux Mot Source: https://cocktail.glass/vieux-mot/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Gin - 15 ml Elderflower liqueur - 22.5 ml Lemon juice - 10 ml Sugar syrup ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Vieux Mot emerged in the early 21st century, gaining popularity in cocktail bars that embraced modern interpretations of classic drinks. Its name, meaning 'old word' in French, reflects a nod to traditional cocktail culture while incorporating contemporary ingredients. ## The Word Source: https://cocktail.glass/the-word/ Sour cocktail · Served in a Coupe ### Ingredients - 22.5 ml Gin - 22.5 ml Green Chartreuse - 22.5 ml Maraschino liqueur - 22.5 ml Lemon juice ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. ### Origin The Word is a modern cocktail that showcases the creativity of contemporary mixologists, likely developed in the 2000s as bartenders sought to innovate with classic spirits. Its intriguing combination of flavors and elegant presentation has made it a favorite in upscale cocktail lounges. ## Greenpoint (Original) Source: https://cocktail.glass/greenpoint-original/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Rye whiskey - 15 ml Sweet vermouth - 7.5 ml Yellow Chartreuse - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Lemon twist ### Origin The Greenpoint cocktail originated in Brooklyn, New York, around the mid-2000s, named after the Greenpoint neighborhood. It represents a blend of traditional and modern influences, highlighting the resurgence of rye whiskey in cocktail culture. ## New York Sour (Classic) Source: https://cocktail.glass/new-york-sour-classic/ Sour cocktail · Served in a Tumbler ### Ingredients - 60 ml Rye whiskey - 22.5 ml Lemon juice - 15 ml Sugar syrup - 15 ml Red wine ### Preparation 1. Shake whiskey, lemon and syrup with ice. 2. Strain into a rocks glass over ice. 3. Carefully float red wine on top. **Garnish:** Cherry, lemon wheel ### Origin The New York Sour is a classic cocktail that dates back to the 19th century, evolving from the traditional sour family of drinks. It gained fame as a refreshing option in bars across New York, particularly during the cocktail renaissance of the late 1800s. ## Night Cap Source: https://cocktail.glass/night-cap/ Flip & Nog cocktail · Served in a Coupe ### Ingredients - 30 ml Cognac - 15 ml Grand Marnier - 15 ml Anisette - 1 piece Egg yolk ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe glass. **Garnish:** Grated nutmeg ### Origin The Night Cap is a classic cocktail that emerged in the early to mid-20th century, often enjoyed as a final drink before bedtime. Its rich and warming ingredients reflect the era's penchant for indulgent and sophisticated beverages. ## Absinthe Frappé Source: https://cocktail.glass/absinthe-frappe/ Other cocktail · Served in a Tumbler ### Ingredients - 30 ml Absinthe - 15 ml Sugar syrup - 30 ml Soda water ### Preparation 1. Build absinthe and syrup over crushed ice in a rocks glass. 2. Top with soda. 3. Stir until frosted. **Garnish:** Mint sprig ### Origin The Absinthe Frappé originated in New Orleans in the late 19th century, where absinthe was celebrated for its unique flavors and mystique. This cocktail became a staple in the city's vibrant bar scene, especially during the absinthe craze. ## Hemingway Gin & Tonic Source: https://cocktail.glass/hemingway-gin-and-tonic/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Gin - 120 ml Tonic water - 15 ml Grapefruit juice - 10 ml Maraschino liqueur ### Preparation 1. Build in a highball glass over ice. 2. Add all ingredients. 3. Stir gently. **Garnish:** Grapefruit wedge ### Origin The Hemingway Gin & Tonic is believed to have been inspired by the famed author Ernest Hemingway, who enjoyed gin-based cocktails during his time in Cuba. This variation reflects a blend of classic highball elements with a twist of grapefruit, embodying Hemingway's adventurous spirit. ## Breakfast Martini Source: https://cocktail.glass/breakfast-martini/ Sour cocktail · Served in a Coupe ### Ingredients - 50 ml Gin - 15 ml Cointreau - 15 ml Lemon juice - 1 barspoon Orange marmalade ### Preparation 1. Stir the marmalade with the lemon juice to dissolve. 2. Add gin and Cointreau. 3. Shake with ice. 4. Strain into a chilled coupe glass. **Garnish:** Orange peel ### Origin The Breakfast Martini was created by Salvatore Calabrese at the Library Bar in the Lanesborough Hotel, London, in the late 1990s. Inspired by his morning toast with marmalade, Calabrese combined the preserve with gin, Cointreau, and lemon juice to create a cocktail that captures the bright, bittersweet flavors of a British breakfast in a glass. ## Gin Rickey Source: https://cocktail.glass/gin-rickey/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml Gin - 22.5 ml Lime juice - 90 ml Soda water ### Preparation 1. Build gin and lime juice over ice in a highball glass. 2. Top with soda water. 3. Stir gently. **Garnish:** Lime wedge ### Origin The Rickey was invented in the 1880s at Shoomaker's bar in Washington, D.C., originally made with bourbon for lobbyist Colonel Joe Rickey. The gin version quickly overtook the original and became one of the most popular summer drinks of the early 20th century. F. Scott Fitzgerald even mentioned it in The Great Gatsby. ## Spaghett Source: https://cocktail.glass/spaghett/ Highball cocktail · Served in a Highball ### Ingredients - 300 ml Lager beer - 45 ml Aperol - 2 wedge Lemon ### Preparation 1. Sip or pour about 60 ml from a cold lager to make room. 2. Add the Aperol. 3. Squeeze in the lemon wedges and drop them in. ### Origin The Spaghett cocktail emerged in the mid-20th century, likely inspired by the playful and inventive cocktail culture of the time. Its name reflects a whimsical take on Italian cuisine, though specific details about its origin remain elusive. ## Cynar Negroni Source: https://cocktail.glass/cynar-negroni/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 30 ml Gin - 30 ml Cynar - 30 ml Sweet vermouth ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Orange peel ### Origin The Cynar Negroni is a modern twist on the classic Negroni, incorporating Cynar, an artichoke-based liqueur, to add depth and complexity. This variation gained popularity in cocktail bars as drinkers sought innovative alternatives to traditional recipes. ## Old Cuban Source: https://cocktail.glass/old-cuban/ Champagne Cocktail cocktail · Served in a Coupe ### Ingredients - 45 ml Aged rum - 22.5 ml Lime juice - 30 ml Sugar syrup - 6 leaves Mint leaves - 2 dash Angostura bitters - 60 ml Champagne ### Preparation 1. Lightly muddle the mint with the lime juice and sugar syrup. 2. Add the rum and bitters, then shake hard with ice. 3. Double-strain into a chilled coupe. 4. Top with champagne. **Garnish:** Mint sprig ### Origin The Old Cuban was created in the early 2000s by bartender Audrey Saunders at the Pegu Club in New York City, blending elements of a classic mojito with champagne. It reflects the resurgence of interest in craft cocktails and the fusion of flavors from different cultures. ## Nuclear Daiquiri Source: https://cocktail.glass/nuclear-daiquiri/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml White rum - 22.5 ml Lime juice - 22.5 ml Green Chartreuse - 15 ml Falernum ### Preparation 1. Shake all ingredients with ice. 2. Double-strain into a chilled coupe. **Garnish:** Lime wheel ### Origin The Nuclear Daiquiri is a contemporary cocktail that emerged in the craft cocktail scene, showcasing a playful take on the classic daiquiri by incorporating unique ingredients. Its exact origins are unclear, but it symbolizes the adventurous spirit of modern mixology. ## Maximilian Affair Source: https://cocktail.glass/maximilian-affair/ Sour cocktail · Served in a Coupe ### Ingredients - 30 ml Mezcal - 30 ml Elderflower liqueur - 15 ml Punt e Mes - 15 ml Lemon juice ### Preparation 1. Shake all ingredients with ice. 2. Double-strain into a chilled coupe. **Garnish:** Lemon twist ### Origin The Maximilian Affair is a cocktail that draws inspiration from the rich history of Mexican and French influences during the reign of Emperor Maximilian I in the 1860s. Its creation reflects a blend of cultural elements, though specific details about its inception are not well-documented. ## Brooklynite Source: https://cocktail.glass/brooklynite/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml Aged rum - 22.5 ml Lime juice - 15 ml Honey syrup - 2 dash Angostura bitters ### Preparation 1. Shake all ingredients with ice. 2. Strain into a chilled coupe. **Garnish:** Lime wheel ### Origin The Brooklynite cocktail emerged in the 2000s as part of the craft cocktail movement, celebrating the borough of Brooklyn's vibrant bar scene. It combines various spirits and flavors, showcasing the creativity of bartenders during this renaissance. ## Hotel Nacional Special Source: https://cocktail.glass/hotel-nacional-special/ Sour cocktail · Served in a Coupe ### Ingredients - 60 ml White rum - 30 ml Pineapple juice - 15 ml Apricot brandy - 15 ml Lime juice ### Preparation 1. Shake all ingredients with ice. 2. Double-strain into a chilled coupe. **Garnish:** Pineapple wedge ### Origin The Hotel Nacional Special is believed to have originated at the Hotel Nacional de Cuba in Havana, a famous destination for tourists and celebrities. This cocktail reflects the tropical flavors and heritage of Cuban mixology, though its exact creation date is not precisely known. ## Kentucky Buck Source: https://cocktail.glass/kentucky-buck/ Highball cocktail · Served in a Highball ### Ingredients - 1 whole Strawberry - 45 ml Bourbon - 22.5 ml Lemon juice - 15 ml Sugar syrup - 1 dash Angostura bitters - 60 ml Ginger beer ### Preparation 1. Muddle the strawberry in the shaker. 2. Add the bourbon, lemon juice, sugar syrup and bitters, then shake with ice. 3. Strain into an ice-filled highball glass. 4. Top with ginger beer. **Garnish:** Strawberry ### Origin The Kentucky Buck is a modern cocktail that highlights bourbon's popularity in the United States, particularly in Kentucky. Its origins are tied to the craft cocktail revival, where bartenders sought to create refreshing drinks that showcased regional spirits. ## Slope Source: https://cocktail.glass/slope/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Rye whiskey - 30 ml Punt e Mes - 7.5 ml Apricot brandy - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe. **Garnish:** Orange twist ### Origin The Slope cocktail is a contemporary creation that emerged in the cocktail renaissance, reflecting the trend of blending various spirits and flavors. While its specific origins are not well-documented, it represents the innovative spirit of modern mixology. ## Affinity Source: https://cocktail.glass/affinity/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 30 ml Scotch - 30 ml Dry vermouth - 30 ml Sweet vermouth - 2 dash Angostura bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe. **Garnish:** Lemon twist ### Origin The Affinity cocktail is a classic drink that dates back to the early 20th century, combining elements of Scotch whisky with sweet and dry vermouths. Its name suggests a harmonious blend of flavors, though detailed historical accounts of its creation are scarce. ## Toreador Source: https://cocktail.glass/toreador/ Sour cocktail · Served in a Coupe ### Ingredients - 45 ml Tequila blanco - 15 ml Apricot brandy - 15 ml Lime juice ### Preparation 1. Shake all ingredients with ice. 2. Double-strain into a chilled coupe. **Garnish:** Lime wheel ### Origin The Toreador cocktail is believed to have originated in the mid-20th century, likely in the vibrant cocktail culture of the American Southwest, where it was named after the Spanish term for bullfighter, reflecting a sense of boldness and flair. ## Cobble Hill Source: https://cocktail.glass/cobble-hill/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 3 slice Cucumber - 60 ml Rye whiskey - 22.5 ml Dry vermouth - 15 ml Amaro Montenegro ### Preparation 1. Muddle the cucumber in a mixing glass. 2. Add the remaining ingredients and stir with ice. 3. Double-strain into a chilled coupe. **Garnish:** Cucumber slice ### Origin The Cobble Hill cocktail emerged in Brooklyn, New York, around the early 2000s, named after the historic neighborhood known for its charming streets and vibrant bar scene, embodying a modern twist on classic flavors. ## Newark Source: https://cocktail.glass/newark/ Spirit-Forward cocktail · Served in a Coupe ### Ingredients - 60 ml Apple brandy - 30 ml Sweet vermouth - 7.5 ml Fernet-Branca - 7.5 ml Maraschino liqueur ### Preparation 1. Stir all ingredients with ice. 2. Strain into a chilled coupe. **Garnish:** Lemon twist ### Origin The Newark cocktail is thought to have roots in the cocktail renaissance of the early 21st century, drawing inspiration from the cultural and historical significance of Newark, New Jersey, as a hub of innovation and diversity. ## Conference Source: https://cocktail.glass/conference/ Spirit-Forward cocktail · Served in a Tumbler ### Ingredients - 15 ml Rye whiskey - 15 ml Bourbon - 15 ml Apple brandy - 15 ml Cognac - 1 barspoon Demerara syrup - 2 dash Angostura bitters - 1 dash Mole bitters ### Preparation 1. Stir all ingredients with ice. 2. Strain into a rocks glass over a large ice cube. **Garnish:** Lemon twist, Orange twist ### Origin The Conference cocktail is often associated with the gatherings of mixologists and cocktail enthusiasts in the early 2000s, where it was crafted to celebrate the spirit of collaboration and creativity in the cocktail community. ## Mexican 55 Source: https://cocktail.glass/mexican-55/ Champagne Cocktail cocktail · Served in a Flute ### Ingredients - 30 ml Tequila blanco - 15 ml Lime juice - 15 ml Agave syrup - 60 ml Champagne ### Preparation 1. Shake the tequila, lime juice and agave syrup with ice. 2. Strain into a chilled flute. 3. Top with champagne. **Garnish:** Lime twist ### Origin The Mexican 55 cocktail likely gained popularity in the late 20th century, combining elements of Mexican and American drinking culture, and is often enjoyed for its refreshing qualities and vibrant presentation. ## Saoco Source: https://cocktail.glass/saoco/ Highball cocktail · Served in a Highball ### Ingredients - 60 ml White rum - 90 ml Coconut water - 15 ml Lime juice ### Preparation 1. Build all ingredients in a highball glass over ice. 2. Stir gently. **Garnish:** Lime wedge ### Origin The Saoco cocktail has its origins in Puerto Rican culture, where it reflects the island's rich tradition of rum-based drinks, and has become a symbol of Caribbean hospitality and celebration.