Classic Cocktails

All the classic cocktail recipes are right here. Vodka, gin, rum, whiskey, tequila and more. Everything from Old Fashioneds to Martinis to Cosmopolitans to…
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Classics You Should Know: The Blood & Sand
The Blood & Sand is a classic scotch-based cocktail that has withstood the test of time. The recipe first appeared in 1930 in "The Savoy Cocktail Book" by Harry Craddock and has become a mainstay on bar menus ever since.
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a martini with olives in it sitting on a table
Classics to Know: The Last Word
The Last Word was one of the first pre-Prohibition drinks to lead the cocktail revival of the early aughts. Murray Stenson of Seattle’s Zig Zag unearthed the equal-parts classic—gin, maraschino liqueur, Chartreuse and lime juice—in Ted Saucier’s 1962 book, “Bottoms Up.” Before long, the Last Word was a staple in cocktail bars across the country, revered for its heady balance of sweet, sour and herbal flavors.
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A Modern Classic Gets Reimagined as a Shot
The Washington Apple Shot is a slammable version of the Washington Apple cocktail, nothing more, nothing less. Its equal-parts recipe of Canadian whisky, sour apple schnapps and cranberry juice can be scaled up or down, depending on the occasion. If you’re looking to pull back the pucker flavor of this shot, substitute calvados for sour apple schnapps and give it a different name—maybe something French like Le Washington Apple Shot.
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a close up of a drink on a table with lemon wedges and blueberries
Retro Drinks We Love: The Amaretto Sour
The Amaretto Sour gets a bad rap. Too often, it’s overly sweet and relies on premade sour mix. We enlisted Portland bartender Jeffrey Morgenthaler to give us his take on the classic Amaretto Sour cocktail. What he came up with is nothing short of magic. This drink turns out frothy, sweet, sour, nutty and strong. Combining amaretto with bourbon, fresh lemon juice, rich simple syrup and egg white creates a perfectly balanced Amaretto Sour.
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Classics with a Twist: Hot Butternut Rum
This Toddy recipe from New York bitters powerhouse Amor y Amargo is named for the butternut squash it’s made with. Substituting sugar pumpkin, though, is just a little bit more fun. The twee-looking pumpkin is typically no bigger than eight inches and lends a velvety texture to the cocktail. Plus it’s downright adorable. (Bonus: Pull double duty and roast the seeds.)
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The Hot Toddy Cocktail Recipe to Make Now
The Hot Toddy cocktail is the grandfather of hot drinks. Equally at home in a snowbound mountain cabin as it is on an acclaimed cocktail menu, the classic Hot Toddy has one job that it takes quite seriously: warming you up.
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Classics with a Twist: Temple Toddy
Inspired by a trip to Ireland and an affinity for the tropics, award-winning bartender Steven Gonzalez, of The Living Room at Park Hyatt in New York City, adds an unexpected flavor to the traditional toddy with the addition of mango. In this recipe, the whiskey is added at the very end, minimizing any compromise to the spirit’s flavor profile and allowing it to shine in the finished product.
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Classics with a Twist: Añogo
San Francisco cocktail pioneer H. Joseph Ehrmann’s take on Eggnog blends añejo tequila with amontillado sherry and lets the mixture age in-house for three months before using it in his Añogo. "You'll usually get nice citrus notes, which are highlighted by the toasted orange oils sprayed on the surface,” he says. “And the sherry notes add a buttery and nutty quality.”
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an orange slice is placed in a glass on a metal tray with a silver rim
Love Chartreuse? You Need to Know the Bijou.
The pre-Prohibition classic cocktail Bijou is named for the French word for jewel. This slight variation on the original recipe (which called for equal parts gin, green Chartreuse and sweet vermouth, with a dash of bitters) is by bartender and former brand ambassador Jamie Gordon.
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a drink sitting on top of a counter next to slices of cucumber and cheese
The Honey-Kissed Cosmopolitan Will Make You See the Classic in a New Light
Put away the can opener and forget about that whole “jelly or whole berry” debate. Unlike the plate-staining side dish, this Cosmo variant at Bridges at New York Hilton Midtown has a boozy kick. Grapefruit vodka mimics the citrus peel that gives popping, simmering berries bright citrus, and a rosemary sprig adds a whiff of herbaceousness.
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an orange slice on top of a glass with ice
Rum Drinks We Love: Fall into Italy
This cocktail brings Averna amaro to life with cognac, Appleton Estate rum, lemon juice, simply syrup and chocolate bitters.
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Bubbly Drinks We Love: The Forbidden Apple
This twist on the classic Champagne Cocktail is spiked with apple brandy and orange liqueur.
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Classics You Should Know: The Jack Rose Cocktail
This classic cocktail from the 1920s and ’30s takes its name from its main ingredient of applejack and the resulting color from grenadine.
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a close up of a drink on a table with lemon wedges and blueberries
Retro Drinks We Love: The Amaretto Sour
The Amaretto Sour gets a bad rap. Too often, it’s overly sweet and relies on premade sour mix. We enlisted Portland bartender Jeffrey Morgenthaler to give us his take on the classic Amaretto Sour cocktail. What he came up with is nothing short of magic. This drink turns out frothy, sweet, sour, nutty and strong. Combining amaretto with bourbon, fresh lemon juice, rich simple syrup and egg white creates a perfectly balanced Amaretto Sour.
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a tall glass filled with lemonade and lime on top of a wooden table next to a wall
Classics With a Twist: Autumn Rickey
Add some maple syrup to the classic Bourbon Rickey to get this sophisticated fall cocktail recipe.
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