What are we pouring tonight?

Cocktail recipes, from the classics to modern bar originals. Filter by spirit, method, flavor and style.

• Old Friend

  Jim Meehan, Chef's Club, Aspen (2012)

  1.5 oz Gin, 0.75 oz Grapefruit juice, 0.5 oz Campari, 2 tsp Elderflower liqueur

• Voodoo

  Alex Kammerling, London (2002)

  2 oz Aged rum, 0.75 oz Sweet vermouth, 2 oz Cloudy apple juice, 0.5 oz Lime juice, 0.25 oz Rich simple syrup

• French Connection

  Classic (1970s)

  1.25 oz Cognac, 1.25 oz Amaretto

• Model Village

  Jack Stevenson, Death & Co, Denver (2023)

  1.5 oz Rye whiskey, 0.5 oz Cognac, 0.75 oz Sweet vermouth, 2 tsp Crème de mûre, 1 tsp Islay Scotch, 2 dashes Angostura bitters

• Mojito

  Classic (Havana)

  6 Mint leaves, 0.75 oz Simple syrup, 2 oz White rum, 1 oz Lime juice, 2 drops Angostura bitters

• Poet's Dream

  Classic (printed in Old Waldorf-Astoria Bar Days, 1931)

  1 oz Gin, 0.75 oz Bénédictine, 1 oz Dry vermouth

• Corpse Reviver No. Blue

  Jacob Briars, Queenstown, New Zealand (2007)

  0.75 oz Gin, 0.75 oz Lillet Blanc, 0.75 oz Blue curaçao, 0.75 oz Lemon juice, 3 dashes Absinthe

• Corn 'n' Oil

  Classic (Barbados)

  2 oz Aged rum, 0.5 oz Falernum, 3 dashes Angostura bitters, 2 tsp Black rum (float, optional)

• Winnebago

  Dave Anderson, Death & Co, Denver (2021)

  1 oz Single malt Scotch, 1 oz Jamaican rum (aged), 0.5 oz Ginger syrup (2:3), scant, 0.5 oz Honey syrup (2:1), scant, 1 tsp White crème de cacao, 1 Egg white

• Appletini

  Adam Karston, Lola's, West Hollywood (1996)

  1.75 oz Vodka, 0.75 oz Sour apple liqueur, 1 tsp Rich simple syrup, 1 tsp Lime cordial, 1 tsp Lime juice, 1 tsp Lemon juice

• Caribbean Ember

  Tyler Malone, Zasu, New Orleans (2024)

  1.5 oz Blackstrap rum, 0.5 oz Rye whiskey, 0.5 oz Pineapple juice, 0.25 oz Maple syrup, 0.25 oz Lime juice, 5 dashes Angostura bitters, 2.5 oz Ginger beer

• Pumpkin Toddy

  Jane Danger, PDT, New York (2008, printed in The PDT Cocktail Book, 2011)

  0.5 oz Applejack, 0.25 oz Rye whiskey, 0.25 oz Lemon juice, 0.25 oz Pumpkin spice syrup, 0.25 oz Maple syrup, 1 dash Angostura bitters, 2.75 oz Boiling water

• Pornstar Martini

  Douglas Ankrah, LAB Bar, London (2002)

  1.5 oz Vanilla vodka, 0.5 oz Passion fruit liqueur, 0.5 oz Passionfruit syrup, 0.5 oz Lime juice, 2 oz Prosecco (served on the side)

• Bitter Mai Tai

  Jeremy Oertel, Dram, Brooklyn (2010s)

  1.5 oz Campari, 0.75 oz Jamaican rum, 0.5 oz Orange curaçao, 0.75 oz Lime juice, 0.5 oz Orgeat

• Maple Leaf

  Classic (printed in Frank Meier's The Artistry of Mixing Drinks, 1936)

  2 oz Bourbon, 0.5 oz Lemon juice, 0.5 oz Maple syrup

• Sex on the Beach

  1980s Florida; often credited to Ted Pizio (1987)

  1.5 oz Vodka, 0.5 oz Peach schnapps, 2 oz Orange juice, 2 oz Cranberry juice

• Sakura Martini

  Kenta Goto, Bar Goto, New York (2015)

  2 oz Gin, 1.5 oz Sake, 1 tsp Maraschino liqueur

• Illegal

  Modern classic (2010s)

  1 oz Mezcal, 0.5 oz Jamaican rum (overproof white), 0.5 oz Falernum, 1 bsp Maraschino liqueur, 0.75 oz Lime juice, 0.5 oz Simple syrup, Few drops Egg white (optional)

• Aku Aku

  Trader Vic Bergeron, Trader Vic's Bartender's Guide (1972)

  10 Mint leaves, 1 oz White rum, 0.5 oz Peach liqueur, 1.5 oz Pineapple juice, 0.5 oz Rich simple syrup, 0.75 oz Lime juice

• Jack Frost

  Devon Tarby, Cocktail Codex

  0.75 oz Blanco tequila, 0.75 oz Pear brandy, 0.75 oz Dry vermouth, 1 tsp White crème de menthe, 0.75 oz Lime juice, 0.5 oz Simple syrup

• Buck's Fizz

  Malachi "Pat" McGarry, Buck's Club, London (1921)

  3.25 oz Champagne, 1.75 oz Orange juice

• Parisian Spring Punch

  Dick Bradsell, London

  1 oz Calvados, 0.5 oz Dry vermouth, 0.25 oz Lemon juice, 0.25 oz Rich simple syrup, 3.5 oz Champagne

• Flor de Jerez

  Joaquín Simó, Death & Co, New York (2009)

  1.5 oz Amontillado sherry, 0.5 oz Jamaican rum, 0.25 oz Apricot liqueur, 0.75 oz Lemon juice, 0.5 oz Cane sugar syrup, 1 dash Angostura bitters

• Godfather

  Classic (1970s)

  2 oz Blended Scotch, 0.75 oz Amaretto