150 Ultimate Cocktail Recipes

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9 random recipes from our collection

Addington Cocktail

Addington Cocktail
Recipe:

25 ml dry vermouth
25 ml sweet vermouth
soda water

How to:

Build ingredients in a highball glass, and add soda water. Garnish with: orange peel

Served in Highball glass

Facts:

Often mislabeled a cocktail, the Addington is a classic aperitif, guaranteed to whet you appetite without anesthetizing your palate. Plus, it has more flavor than many drinks with twice its strength. The secret to a great Addington: fresh vermouth.

Source:The Savoy Cocktail Book.

Appetiser Cocktail

Appetiser Cocktail
Recipe:

25 ml gin
25 ml Dubonnet
juice of 1/2 orange

How to:

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

Served in Cocktail Glass

Facts:

Gin and Dubonnet are such a delicious combination. Add the fresh juice of half an orange and you have a perfect trinity.

Source:The Savoy Cocktail Book.

Blanche Cocktail

Blanche Cocktail
Recipe:

30 ml Cointreau
15 ml anisette
30 ml white curaçao

How to:

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

Served in Cocktail Glass

Facts:

Can't resist a bowl of hard candies? First to look at the dessert menu? Love licorice allsorts? This is your ideal digestif. Anisette, Cointreau, and curaçao combine to create a remarkable drink to be consumed in small quantities.

Source:The Savoy Cocktail Book.

Blue Bird Cocktail

Blue Bird Cocktail
Recipe:

4 dashes Angostura bitter
60 ml gin
5 dashes curaçao

How to:

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

Served in Cocktail Glass

Facts:

This classic gin cocktail harkens back to the mid 1800s, before vermouth had spread across the United States and curaçao was a far more common ingredient. Soft and balanced, it is definitely worth a try.

Source:The Savoy Cocktail Book.

Caprice

Caprice
Recipe:

45 ml gin
15 ml dry vermouth
15 ml Benedictine
1 dash orange bitter

How to:

Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass. Garnish with: lemon twist and a cherry

Served in Cocktail Glass

Facts:

This early variation on the Martini (they didn't call them alternatinis back then) simply includes a bit of apricot brandy to create an entirely new, and very pleasant drink.

Source:Museum Of The American Cocktail Pocket Recipe Guide

East India House

East India House
Recipe:

50 ml brandy
10 ml rum
10 ml fresh pineapple juice
10 ml curaçao
1 dash orange bitter

How to:

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

Served in Cocktail Glass

Facts:

Another drink discovered by writer Charles H. Baker while traveling the world during the 1930s. This brandy and rum classic was found at the elite Royal Bombay Yacht Club while he was visiting old-Raj India.

Source:Museum Of The American Cocktail Pocket Recipe Guide

El Presidente

El Presidente
Recipe:

45 ml light rum
20 ml dry vermouth
10 ml curaçao

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:

Created by the bartender at the Jockey Club in Havana, Cuba for Presidente Gerardo Marchado who was president of Cuba from 1925 to 1933, this combination of rum, curaçao, vermouth, and grenadine is what Trader Vic once called "the Martini of Cuba."

Source:Museum Of The American Cocktail Pocket Recipe Guide

Mai Tai

Mai Tai
Recipe:

30 ml light rum
30 ml gold rum or dark, aged rum
15 ml curaçao
15 ml orgeat syrup
15 ml lime juice

How to:

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: a speared pineapple chunk, a cherry, and a sprig of mint

Served in Old Fashioned

Facts:

There is no question Trader Vic got it right when he set out to make a drink that would do for fine aged rum what the Manhattan did for whiskey and the Martini did for gin: to highlight and enhance the best qualities of the spirit.

Source:Museum Of The American Cocktail Pocket Recipe Guide

The "75"

The
Recipe:

1 teaspoon grenadine
2 dashes absinthe
60 ml calvados
30 ml gin

How to:

Shake all ingredients over ice. Strain into the serving glass.

Served in Cocktail Glass

Facts:

This Harry MacElhone classic (the Harry in Harry's New York Bar) comes in a cocktail glass and is backed up by calvados and absinthe. Just like the French field gun it was named after (the French 75), it means business.

Source:Museum Of The American Cocktail Pocket Recipe Guide


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