901 Cocktails

• 1 ½ oz rye
• ¾ oz sweet vermouth
• ¾ oz Campari
• 1 dash Xocolatl Mole bitters

Stir and strain into a rocks glass. Flamed orange peel garnish. Tonight you’re going to party like it’s 1794.

• 1 ½ oz Tanqueray No. Ten gin
• ½ oz Lucid absinthe
• ½ oz maraschino
• 1 tsp Campari
• ¾ oz grapefruit juice
• 3 dashes cherry bitters

Shake and strain into a cocktail glass. Flamed orange peel garnish.

• 1 ½ oz añejo rum
• 1 oz honey syrup
• ¾ oz lime juice
• 1 oz prosecco or brut Champagne
• 2 dashes Angostura bitters

Shake the rum, honey syrup, and lime juice and strain into a cocktail glass. Top with the prosecco and float the bitters. Fresh mint leaf garnish.

• 1 ½ oz bourbon
• ½ oz crème de cassis
• ¼ oz orange bitters
• ¼ tsp Amer Picon

Stir and strain into a cocktail glass.

• 1 ½ oz añejo tequila
• ½ oz Grand Marnier
• ¾ oz agave nectar
• 7 fresh mint leaves
• 4 lemon wedges

Shake and strain into a crushed ice-filled rocks glass. Mint sprig garnish.

• 1 ½ oz Aperol
• ¾ oz St-Germain
• ¾ oz lime juice

Shake and strain into a cocktail glass. Rosemary sprig garnish.

• 2 oz Cocchi sweet vermouth
• ½ oz Fernet-Branca
• ¼ oz absinthe
• ¼ oz lemon juice

Shake and strain into a rocks glass containing a few ice cubes.

• 1 ½ oz Maker's Mark bourbon
• ¾ oz Disaronno amaretto
• 2 dashes peach bitters
• 2 star anise pods

Shake the liquid ingredients and one of the star anise pods with a reasonable amount of fury and double-strain into a cocktail glass. Garnish with a cherry and the remaining star anise pod.

• 1 oz imported kirschwasser
• 1 oz Cognac
• 1 oz Lillet blanc
• 1 oz orange juice
• 2 dashes Angostura bitters

Shake and strain into a cocktail glass. Twist an orange peel over the top and drop it in.

• 1 cup coffee ice cream
• 1 ½ oz reposado tequila
• ½ oz chocolate syrup
• 1 small pinch cayenne pepper
• ½ cup ice

Blend until smooth and pour into a pint glass. Garnish with whipped cream, a dusting of coco powder, fresh espresso grounds, or any combination of the three.

• 1 oz Cognac
• 1 oz Bénédictine

Build in a brandy snifter.

• ½ oz Kahlúa
• ½ oz Baileys
• ½ oz Grand Marnier

Layer as listed in a pousse café glass. Then, shoot it.

• 1 oz 151 rum
• 1 oz gold rum
• 4 oz pineapple juice
• 2 oz coconut cream
• ¼ oz grenadine
• ½ banana
• ½ cup ice

Blend, pour into a coupette glass, and add a small blue umbrella made of paper.

• 1 oz Cognac
• 1 oz Grand Marnier

Build in a brandy snifter.

• 2 oz rye
• 1 oz dry vermouth
• ¼ oz maraschino
• ¼ oz Cynar

Rinse a cocktail glass with the Cynar and dump the excess. Stir the other ingredients and strain into the glass.

• 2 oz Calvados
• 1 oz gin
• ½ tsp Lucid absinthe
• 1 tsp grenadine

Shake and strain into a cocktail glass.

• ¾ oz gin
• ¼ oz Pimm's No. 1
• ¼ oz Velvet falernum
• ¼ oz Cointreau
• ¼ oz grapefruit juice
• ¼ oz cranberry juice
• ¼ oz lemon juice
• 1 dash orange bitters
• 1 dash peach bitters

Shake and strain into a cocktail glass. Lemon peel garnish.

• 2 oz Lunazul reposado tequila
• 1 oz Domaine de Canton
• 1 oz lemon juice
• 1 tsp agave nectar
• 2 dashes Angostura bitters

Shake and strain into an ice-filled rocks glass. Lemon peel garnish.

• 1 ½ oz Sauza Hornitos tequila
• 1 oz Cointreau
• 1 oz lime juice
• ½ oz crème de fraise

Shake and strain into a cocktail glass.

• 1 ½ oz rye
• 1 oz apricot liqueur
• ½ oz Averna
• ½ oz Angostura bitters
• ¼ oz Laird's applejack
• ¼ oz Campari

Rinse a rocks glass with the Campari and dump the excess. Add ice and the remaining ingredients. Orange peel garnish.

• 2 oz absinthe
• 1 oz St-Germain
• 1 oz lime juice
• 1 oz ginger ale
• ½ oz simple syrup
• 4 fresh basil leaves
• 5 grapes

Muddle the basil leaves with the simple syrup in a rocks glass. Fill with ice. Add the absinthe, St-Germain, and lime juice. Top with ginger ale and garnish with the grapes.

• 1 oz absinthe
• 2-3 oz ice-cold water
• 1 sugar cube

Pour the absinthe into an absinthe glass or small cocktail glass. Place the sugar cube on an absinthe spoon and set the spoon over the glass. Slowly drip the water onto the sugar cube until it's completely dissolved into the glass.

• 2 oz absinthe
• 1 oz water
• 1 cup ice
• ¼ oz simple syrup

Blend and pour into a rocks glass.

• 1 ½ oz absinthe
• 2 oz heavy cream
• ½ oz orgeat
• 1 egg white
• ¼ tsp orange flower water

Shake frantically (to emulsify the egg white) with ¾ cup cracked ice and pour into a rocks glass.

• 1 oz gin
• 1 oz St-Germain
• 1 oz grapefruit juice
• 1 dash Tabasco sauce
• 2 oz ginger beer

Shake the first four ingredients and strain into a crushed ice-filled rocks glass. Top with the ginger beer.

• 2 ½ oz Bulleit bourbon
• ½ oz sweet vermouth
• ¼ oz absinthe
• 1 oz pineapple juice
• 1 dash Peychaud's bitters
• 1 dash Fee Brothers Whiskey Barrel Aged bitters (or substitute Angostura bitters)

Shake and strain into a cocktail glass.

• 1 oz Booker’s bourbon
• 1 oz Vya dry vermouth
• ½ oz Cynar
• ½ oz Fragola crème de fraise

Stir and strain into a cocktail glass.

• 1 ¾ oz Tanqueray gin
• ¾ oz bianco vermouth
• ½ oz Marie Brizard Apry
• ½ tsp orange bitters

Stir and strain into a cocktail glass.

• 2 oz Partida reposado tequila
• ¾ oz St-Germain
• ¼ oz Bénédictine
• ¼ oz lime juice
• ¼ oz lemon juice

Shake and strain into a cocktail glass.

• 2 oz gin
• 1 oz dry vermouth
• ¼ oz yellow Chartreuse
• 1 dash orange bitters

Stir and strain into a cocktail glass. Flamed orange peel garnish.

• 1 oz Amer Picon
• ⅓ oz lemon syrup
• 1 cold beer

Pour the Amer Picon and syrup into a pint glass and fill with the beer.

• 2 oz Amer Picon
• 1 oz lime juice
• 1 tsp grenadine

Shake with cracked ice and strain into a cocktail glass.

• 1 oz brandy
• 1 oz dry vermouth
• 1 oz orange juice
• ½ tsp grenadine
• ½ tsp simple syrup (optional)
• ½ oz port

Shake all but the port and strain into a cocktail glass. Float the port. Garnish with an organically grown rose petal.

• 1 oz Laird's bonded applejack
• 1 oz rye
• 1 tsp simple syrup
• 2 dashes orange bitters

Combine with ice in a large rocks glass and stir. Twist an orange peel over the top, rub it around the rim, and drop it in.

• 1 ½ oz Zacapa 23 añejo rum
• ¾ oz Domaine de Canton
• ¾ oz Carpano Antica Formula sweet vermouth
• 2 dashes Angostura bitters

Stir and strain into a cocktail glass. Orange peel garnish.

• 2 oz pisco
• ¾ oz Plymouth sloe gin
• ½ oz Noilly Prat dry vermouth
• 1 dash Angostura bitters

Stir and strain into a cocktail glass.

• 1 ½ oz añejo rum
• ½ oz orange curaçao
• 2 oz ginger beer
• ¼ oz lime juice
• 2 dashes Angostura bitters

Build in an ice-filled highball glass. Lime wedge garnish.

• 2 oz applejack
• 1 oz lime juice
• ½ tsp grenadine
• 1 tsp simple syrup

Shake with cracked ice and strain into a cocktail glass. Lemon wheel and cherry garnishes.

• 2 oz applejack
• ¾ oz orange juice
• ¾ oz lemon juice
• ½ oz grade B maple syrup

Shake and strain into a cocktail glass.

• 1 oz gin
• 1 oz apricot liqueur
• 1 oz orange juice
• ½ oz lemon juice

Shake and strain into a cocktail glass. Flame an orange peel over the top and drop it in. Cherry garnish.

• 2 ½ oz gin
• ½ oz apricot liqueur
• 2 chunks mango
• ¾ oz lemon juice
• ¼ oz simple syrup

Muddle the mango in a cocktail shaker. Add the remaining ingredients and ice, and shake. Strain into a martini glass. Lemon peel garnish.

• 1 ½ oz vodka
• ½ oz triple sec
• ½ oz apricot liqueur
• ½ oz lime juice

Shake and strain into cocktail glass.

• 1 ½ oz vodka
• 1 ½ oz VSOP Cognac
• 1 tsp amontillado sherry
• 2 oz brut Champagne

Stir all but the brut and strain into a cocktail glass. Top with the brut.

• 2 oz gin
• ⅓ oz maraschino
• ¼ tsp crème de violette (optional)
• ¾ oz lemon juice

Shake with cracked ice and strain into a cocktail glass.

• 1 oz VSOP Cognac
• 1 oz Bénédictine
• 1 oz Cointreau
• 2 oz brut Champagne

Stir the first three ingredients and strain into a cocktail glass. Top with the brut.

• 2 oz citrus vodka
• ⅔ oz lemon juice
• ⅔ oz cranberry juice
• ⅔ oz ginger syrup
• ginger ale

Pour the first four ingredients into an ice-filled highball glass. Top with ginger ale and garnish with a lemon wedge.

• 1 oz light rum
• 1 oz gold rum
• ½ oz crème de banane
• ¾ oz lime juice
• 1 oz simple syrup
• ½ small banana
• 1 cup ice

Blend and serve in a coupette or hurricane glass.

• 2 oz pisco
• ¾ oz Aperol
• 1 tsp kirschwasser
• ½ oz lemon juice
• ½ oz grapefruit juice
• ⅓ oz simple syrup

Shake and strain into an ice-filled rocks glass.

• ¾ oz Spanish brandy
• ¾ oz Dry Sack sherry
• ¾ oz Cointreau
• ¾ oz orange juice
• ¾ oz heavy cream
• ½ oz simple syrup
• ¾ cup ice

Blend until smooth and pour into a London dock glass. Garnish with a pinch of cinnamon.

• 1 ¾ oz Lillet blanc
• ¾ oz gin
• ½ tsp Cointreau
• 2 dashes Angostura bitters

Stir and strain into a cocktail glass. Lemon peel garnish.

• 1 ½ oz Campari
• ¾ oz kirschwasser
• 1 ½ oz orange juice

Shake and strain into an ice-filled rocks glass.

• 2 oz Beefeater gin
• ¾ oz lime juice
• ½ oz simple syrup
• 2 slices red bell pepper
• leaves from 1 mint sprig

Muddle the pepper slices with the simple syrup in a cocktail shaker. Add the lime juice, mint, gin, and ice. Shake. Double-strain into a cocktail glass. Red bell pepper slice garnish.

• 2 oz rye
• ⅔ oz Dubonnet rouge
• 1 tsp Cointreau
• 2 dashes orange bitters

Stir and strain into a cocktail glass. Orange peel garnish.

• 1 ½ oz light rum
• 1 oz heavy cream
• ¾ oz honey syrup

Shake and strain into a cocktail glass.

• 1 ½ oz brandy
• ½ oz maraschino
• ½ oz triple sec
• 1 oz pineapple juice
• 2 dashes orange bitters

Shake and strain into a cocktail glass.

• 2 oz blended Scotch
• ½ oz lemon juice
• ½ tsp Grand Marnier
• 1 tsp simple syrup
• 6 fresh mint leaves

Shake and strain into a cocktail glass.

• 1 ½ oz Laphroaig Quarter Cask Scotch
• ¾ oz Fernet-Branca
• ¾ oz Punt e Mes

Build in a rocks glass without ice. Spanked fresh mint leaf garnish.

• 2 oz straight rye
• ½ oz Jamaican-style dark rum
• ½ oz Grand Marnier
• 1 mint sprig

Shake vigorously to crush the mint and double-strain into a cocktail glass.

• ¾ oz Old Monk rum
• ¾ oz Rittenhouse rye
• ½ oz Bénédictine
• 1 oz Punt e Mes
• 2 dashes Whiskey Barrel Aged or Xocolatl Mole bitters

Stir and strain into a cocktail glass. Twist an orange peel over the top.

• 1 oz light rum
• 1 oz triple sec
• ½ oz amaretto
• 1 oz lime cordial

Shake and strain into a cocktail glass.

• 1 ½ oz gin
• ¾ oz Lillet blanc
• 1 oz orange juice
• 1 dash Angostura or orange bitters

Shake and strain into a cocktail glass. Flame an orange peel over the top and drop it in.

• 1 oz amaretto
• 1 oz Baileys
• 1 oz Cointreau

Stir and strain into a cocktail glass.

• 2 oz vodka
• 1 oz absinthe

Shake and strain into a martini glass.

• 1 ½ oz Kahlúa
• 1 ½ oz Lucid absinthe
• 1 ½ oz fizz water

Layer in the order listed in an ice-filled rocks glass. Insert a cocktail straw and drink from the bottom.

• 1 ½ oz Absolut vodka
• 1 ½ oz crème de banane
• 1 ½ oz pineapple juice

Shake and strain into a cocktail glass.

• 1 oz dry sherry
• ½ oz dry vermouth
• ½ oz sweet vermouth
• 2 dashes orange bitters

Stir and strain into a cocktail glass.

• 1 oz blended Scotch
• 1 oz sweet vermouth
• 1 oz dry vermouth
• 2 dashes orange bitters

Stir and strain into a cocktail glass.

• 2 oz tequila
• ½ oz kirschwasser
• ¼ oz Velvet falernum
• ¼ oz lime juice
• brandied cherries (for garnish)

Shake and strain into a cocktail glass. Garnish with three brandied cherries on a decorative pick and sink a small amount of their juice into the glass for color.

• 3 oz gin
• ½ oz yellow Chartreuse
• 1 dash orange bitters

Stir and strain into a cocktail glass.

• 1 oz bourbon
• 1 oz dry vermouth
• ½ oz crème de mure
• ½ oz lemon juice

Shake and strain into a cocktail glass.

• 1 oz Dubonnet rouge
• 1 sugar cube soaked with Angostura bitters
• brut Champagne

Place the bitters-soaked sugar cube in a white wine glass. Add a few ice cubes and the Dubonnet. Top with brut and garnish with a lemon peel.

• 2 oz amaretto
• ¾ oz lemon juice
• ¼ tsp simple syrup
• 1 tsp egg white (optional)

Shake and strain into an ice-filled rocks glass.

• 1 oz applejack
• 1 oz brandy
• ¼ oz Cointreau
• 1 oz lemon juice
• brut Champagne

Shake the first four ingredients and strain into a champagne flute. Top with brut. Lemon peel garnish.

• 1 oz Boulard Calvados
• 1 oz Broker's gin
• ½ oz Marie Brizard Apry
• ½ oz Punt e Mes
• ¼ oz lemon juice
• 14 drops Angostura bitters
• 6 fresh mint leaves

Stir and strain into an ice-filled rocks glass. Twist an orange peel over the top and drop it in.

• 1 ½ oz applejack
• 1 tsp grenadine
• 1 tsp lemon juice

Shake and strain into a cocktail glass.

• 12 oz cold oatmeal stout
• 3 oz cold sparkling apple cider

Pour into a pint glass.

• 2 oz brandy
• ½ oz lemon juice
• ½ oz lime juice
• ½ tsp simple syrup
• ½ Granny Smith apple (peeled, cored, and sliced)
• 1 tsp egg white

Muddle the apple in a cocktail shaker. Pour in the other ingredients, add ice, shake, and double-strain into an ice-filled rocks glass. Apple slice, lemon wheel, and cherry garnishes.

• 2 oz applejack
• ¾ oz orange curaçao
• ½ oz lime juice
• 2 dashes orange bitters

Shake and strain into a cocktail glass. Garnish with a thin slice of apple and an orange peel.

• 2 oz applejack
• 1 oz lemon juice
• 4 dashes orange bitters
• ½ tsp simple syrup
• fizz water

Pour the first four ingredients into an ice-filled highball glass. Top with fizz water and stir gently. Halved lemon wheel garnish.

• 2 oz applejack
• ½ oz sweet vermouth
• 1 dash orange bitters

Stir well with cracked ice and strain into a cocktail glass. Lemon peel garnish.

• 1 ½ oz dark rum
• ½ oz applejack
• ⅓ oz lime cordial
• ¼ oz simple syrup
• 2 oz fizz water

Shake all but the fizz water and strain into an ice-filled highball glass. Top with the fizz water and garnish with a lemon wedge.

• 2 oz applejack
• ⅔ oz lemon juice
• 1 tsp simple syrup

Shake and strain into a cocktail glass. Cherry garnish.

• 2 oz Laird's applejack
• ½ oz St-Germain
• ¾ oz lemon juice
• ¼ oz simple syrup
• 3 dashes Angostura orange bitters

Shake and pour into a rocks glass. Add additional ice, if necessary.

• 2 oz vodka
• ¾ oz Sour Apple Pucker
• ¼ oz lemon juice
• ¼ oz lime juice
• ¼ tsp simple syrup

Shake and strain into a martini glass.

• 1 oz brandy
• 1 oz apricot liqueur
• ½ oz lemon juice
• ½ oz lime juice
• 1 tsp simple syrup
• fizz water

Shake first five ingredients and strain into an ice-filled highball glass. Top with fizz water.

• 2 ¼ oz gin
• ¾ oz Aperol
• 4 slices cucumber

Muddle the cucumber in a cocktail shaker. Add the other ingredients and ice, and stir. Double-strain into a cocktail glass. Lemon peel garnish.

• 1 ½ oz gin
• ¾ oz dry vermouth
• 2 dashes orange bitters

Stir and strain into a cocktail glass. Lemon peel garnish.

• 1 oz Irish whiskey
• 1 oz Goldschläger
• 3 oz apple cider
• 2 dashes Angostura bitters

Build in an ice-filled rocks glass and stir.

• 2 oz rye
• ½ oz Calvados
• ¼ oz sweet vermouth
• ¼ oz Cherry Heering
• 1 dash orange bitters

Stir and strain into a cocktail glass.

• 2 oz Laird's applejack
• ½ oz Domaine de Canton
• ½ oz lemon juice
• ½ oz maple syrup

Shake and strain into a cocktail glass. Flamed orange peel garnish.

• 1 oz Lucid absinthe
• 1 oz Kahlúa
• 1 oz Baileys

Shake and strain into a cocktail glass.

• 1 oz Maker's Mark bourbon
• 1 oz Lustau fino sherry
• ½ oz Cointreau
• 1 tsp Taza Mexicano chocolate extract
• 1 dash Angostura orange bitters

Stir and strain into a rocks glass containing some ice cubes. Orange peel garnish.

• 1 ½ oz Bacardi light rum
• 1 oz lemon juice
• ½ oz simple syrup
• ¾ tsp grenadine

Shake and strain into a cocktail glass. Flame a lemon peel over the top and drop it in.

• 1 ½ oz Stolichnaya Ohranj vodka
• 1 oz Grand Marnier
• 2 oz orange juice
• ½ oz lemon juice
• ¼ tsp grenadine

Shake and strain into a crushed ice-filled rocks glass.

• 1 oz crème de banane
• 1 oz white crème de cacao
• 2 oz heavy cream

Shake and strain into a cocktail glass.

• 2 oz gin
• ¾ oz Aperol
• 1 tsp Cynar
• 3 large basil leaves

Muddle the basil leaves in a cocktail shaker. Add the other ingredients and ice, and shake. Double-strain into a cocktail glass. Basil leaf garnish.

• 2 oz cachaça
• 1 oz pineapple juice
• 1 oz lemon juice
• ¾ oz grenadine
• ¼ oz simple syrup
• 3 oz fizz water

Shake all but the fizz water and strain into an ice-filled highball glass. Top with the fizz water and garnish with pineapple.

• 1 ½ oz bourbon
• ¼ tsp Herbsaint
• ¼ tsp anisette
• 3 dashes Peychaud's bitters
• 1 dash orange bitters

Stir and strain into a cocktail glass. Lemon peel garnish.

• 1 ½ oz Averna
• 1 oz small batch bourbon
• ½ oz tawny port

Rinse a cocktail glass with the port and pour the excess into a cocktail shaker. Add the other ingredients and ice, and stir. Strain into the glass and garnish with a flamed orange peel.

• 2 oz gin
• ¾ oz honey syrup
• ½ oz lemon juice

Shake and strain into a cocktail glass.