Cocktail Guides
How to make classic cocktails with bartender-level detail. Ingredients, technique, pro tips, and variations.
How to Make a Bloody Mary
The Bloody Mary is part cocktail, part seasoning exercise, part argument. People want it savory, bright, spicy, vegetal, salty, and restorative all at once...
How to Make a Boulevardier
The Boulevardier is what happens when a Negroni puts on a heavier coat. Bourbon, sweet vermouth, and Campari give you bitterness, oak, spice, and richness ...
How to Make a Cosmopolitan
The Cosmopolitan is a real cocktail, not just a pop-culture prop. It works because vodka, orange liqueur, lime, and cranberry create a drink that is crisp,...
How to Make a Daiquiri
The Daiquiri is the bartender handshake. Three ingredients, no camouflage, nowhere to hide. If the rum is off, the lime is tired, or the shake is lazy, the...
How to Make a French 75
The French 75 is what happens when a sour gets dressed for a celebration. Gin, lemon, sugar, sparkling wine. The result should be bright and dry with just ...
How to Make a Gimlet
The Gimlet is one of the cleanest gin sours in existence. Gin, lime, sweetener. That is all it needs. The drink should taste brisk and direct, with the lim...
How to Make a Gin and Tonic
The Gin and Tonic is easy to order and easy to underestimate. The entire drink is about clarity: cold gin, sharp tonic, good ice, and a garnish that actual...
How to Make a Long Island Iced Tea
The Long Island Iced Tea is the chaos drink that somehow still has a place on real menus. It is high-proof, citrusy, lightly sweet, and more balanced than ...
How to Make a Mai Tai
A proper Mai Tai is one of the greatest rum drinks ever built. It is not orange juice, pineapple juice, and a chaos garnish. It is rum, orange curaçao, org...
How to Make a Manhattan
The Manhattan is one of the cleanest stirred cocktails in the canon. Whiskey, sweet vermouth, and bitters. Nothing flashy, nothing wasted. A good Manhattan...
How to Make a Margarita
The Margarita is the most ordered cocktail in North America for a reason. It balances tequila's vegetal heat against bright citrus and a touch of sweetness...
How to Make a Martini
The Martini is less a recipe than a set of opinions held very aggressively. The version in your spec is straightforward: gin and dry vermouth, stirred and ...
How to Make a Mint Julep
The Mint Julep is colder and stricter than people think. It is not a Mojito without lime and soda. It is bourbon, mint, sugar, crushed ice, and proper temp...
How to Make a Mojito
The Mojito is one of the most refreshing drinks on the menu and one of the easiest to ruin. Done well, it is crisp, cold, minty, and bright without tasting...
How to Make a Moscow Mule
The Moscow Mule is proof that easy drinks still need standards. It is bright, cold, and built for speed, which is why it sells so well. The whole drink is ...
How to Make a Negroni
The Negroni is equal parts gin, sweet vermouth, and Campari. That's it. No citrus juice, no syrup, no egg white. The recipe is a perfect third-third-third ...
How to Make a Paloma
The Paloma is one of the best tequila drinks for real-world service because it is simple, bright, and almost impossible to overcomplicate. Tequila, lime, g...
How to Make a Pina Colada
The Piña Colada is often dismissed because too many bars serve it like melted sunscreen. A real one is simple and satisfying: rum, coconut cream, pineapple...
How to Make a Sidecar
The Sidecar is one of the great brandy sours. Cognac, orange liqueur, lemon juice. That is the whole structure, and it still feels elegant over a century l...
How to Make a Tequila Sunrise
The Tequila Sunrise is simple, visual, and far better when treated seriously than most bartenders give it credit for. Tequila, orange juice, grenadine, ice...
How to Make a Tom Collins
The Tom Collins is a lemon highball with backbone. It is refreshing, bright, and easy to drink, but it should still feel like a real cocktail rather than s...
How to Make a Whiskey Sour
The Whiskey Sour is one of the foundational sour templates in bartending. Done right, it is bright, textured, and balanced, with enough whiskey character t...
How to Make an Aperol Spritz
The Aperol Spritz is not complicated, but it does require discipline. It should be cold, bitter-orange, lightly sweet, and sparkling from start to finish. ...
How to Make an Espresso Martini
The Espresso Martini went from trend to permanent fixture. Guests order it after dinner, before dinner, at brunch, and sometimes for reasons nobody can exp...
How to Make an Old Fashioned
The Old Fashioned is the original cocktail. Not a style of cocktail. The original. When someone in the 1800s asked for 'a cocktail,' this is what they got:...
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