150 Ultimate Cocktail Recipes

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9 random recipes from our collection

Alexander

Alexander
Recipe:

30 ml dry gin
15 ml white crème de cacao
30 ml light cream

How to:

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.

Served in Cocktail Glass

Facts:

If you like Ramos Gin Fizzes, you'll love the original Alexander. Just as Ginger Rogers did everything Fred Astaire did but she did it backwards in high heels, the Alexander manages to be an entire Ramos in a cocktail glass.

Source:The Savoy Cocktail Book.

Blackthorn Cocktail

Blackthorn Cocktail
Recipe:

3 dashes Angostura bitter
3 dashes absinthe
25 ml Irish whiskey
25 ml dry vermouth

How to:

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.

Served in Cocktail Glass

Facts:

Most drinks of this name, and there are a few, contain sloe gin which is made from the fruit of the blackthorn. Approaching the flavor without using the obvious this classic takes on a very unique character and deserves to be rediscovered.

Source:The Savoy Cocktail Book.

Buck's Fizz

Buck's Fizz
Recipe:

60 ml fresh-squeezed orange juice
10 ml gin
1 dash cherry brandy
champagne

How to:

Slowly pour the ingredients in the following order into a flute: juice, brandy, gin, and champagne. Garnish with: orange wedge

Served in Champagne Flute

Facts:

This sparkling classic was invented by a bartender named Patrick McGarry at the Buck's Club in London. This one contains a splash of cherry brandy, though Mr. McGarry secretly slipped a bit of tangerine juice into his.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Campden Cocktail

Campden Cocktail
Recipe:

30 ml dry gin
15 ml Cointreau
10 ml Lillet Blanc

How to:

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.

Served in Cocktail Glass

Facts:

A sweet-balanced and very orange-flavored cocktail of gin, Lillet Blanc, and Cointreau it replicates the flavored gins that were all the rage a century before flavored vodkas sprawled across the back bar at the end of the 20th century.

Source:The Savoy Cocktail Book.

Monkey Gland

Monkey Gland
Recipe:

60 ml gin
30 ml orange juice
1 dash grenadine
1 dash pastis or absinthe

How to:

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: orange twist

Served in Cocktail Glass

Facts:

Before those little blue pills came along men sought virility through consumption of powdered rhino horn and various animals' sexual organs. This drink, designed to have the same effect, was given a name that was not at all subtle in 1920s Paris where it was the most popular cocktail of its time.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Napoléon's Own

Napoléon's Own
Recipe:

5 ml sugar syrup
5 ml lemon juice
25 ml whisky
25 ml gin
top soda water

How to:

Shake all ingredients—except the soda water—in a shaker over ice. Strain into the serving glass and top with soda water. Garnish with: lemon peel

Served in Small Highball

Facts:

Can you mix whiskey and gin? They did it successfully in the old days. In fact, this cocktail reintroduces the barrel flavor that was part of all gins during the 18th and 19th centuries when spirits were routinely transported in wooden vats.

Source:Bariana

Piña Colada

Piña Colada
Recipe:

60 ml white rum
30 ml coconut cream
30 ml heavy cream
180 ml fresh pineapple juice
120 ml crushed ice

How to:

Combine all ingredients in a blender and blend until smooth, about 15 seconds. Pour into the service glass. Garnish with a pineapple wedge. Garnish with: pineapple wedge and a maraschino cherry

Served in Wine Glass

Facts:

Standardized and popularized in Puerto Rico in the 1950s there are few better poolside drinks in existence that can compete with the frosty, creamy Piña Colada. Ask for yours with a dash of Angostura bitter if you are feeling adventurous.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Ramos Gin Fizz

Ramos Gin Fizz
Recipe:

50 ml gin
30 ml cream
1 whole egg white
15 ml lemon juice
15 ml lime juice
15 ml simple syrup
2 dashes orange flower water
30 ml soda water

How to:

Shake all ingredients—except the soda water—very hard over ice (at least a minute). This should result in a fairly foamy consistency. Strain into a collins glass and then top with the soda water.

Served in Collins glass

Facts:

Originally called the New Orleans Fizz, this libation was invented by Henry C. Ramos at his bar in Meyer's Restaurant in New Orleans where he had a line-up of "shaker boys" standing by to give each of his specialty fizzes a 12-minute shake. Yours will be ready in far less time.

Source:Museum Of The American Cocktail Pocket Recipe Guide

Scorpion

Scorpion
Recipe:

30 ml brandy
30 ml light rum
60 ml orange juice
30 ml fresh lemon juice
15 ml orgeat syrup
15 ml 151 Lemon Hart Demerara rum

How to:

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: float 151 rum on top

Served in Double Old Fashioned

Facts:

Trader Vic's best loved creation next to the Mai Tai, the Scorpion appeared in his 1947 recipe book as a punch for 12 people. Finally, in 1972 he included a recipe for an individual drink based on it.

Source:Www.cocktaildb.com


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