Category - Whiskey
I've Made Thousands of Cocktails. These Are the Simplest, Most Delicious Recipes
Go through the list of common bar drinks, and you might hit a wall. Drinking whiskey neat is an enjoyable experience at times. There's nothing wrong with a beer or two either. And, of course, you might find yourself in a situation where vodka shots are the move. But next time you're wondering what to order at a bar, consider a cocktail.
Whether you're a seasoned cocktail enthusiast or a newcomer eager to explore the world of mixology, the pantheon of classic cocktails always offers something new to discover. From timeless basic cocktails to modern concoctions, the codex might seem intimidating to dive into, but it can be equally rewarding to learn.
The history of the cocktail spans hundreds of years with a constantly shifting array of popular drinks. The most well-known cocktails range from from refreshing, tropical, and light like the mojito, to bold, boozy, and bracing like the martini or negroni. And who can forget the old fashioned?
But first, learning ingredients and how they're mixed is a major step towards knowing what drinks to order at a bar. As such, we put together a list of the best mixed drinks to help you impress your friends with a sophisticated order or simply deepen your understanding of the classics.
As a former bartender, cocktail nerd, and drinks writer, I have most of the standards put to memory. Here’s how you make 42 of the most popular cocktails. Who knows, maybe you’ll discover your new favorite drink.
Related: We've Tried Hundreds of Whiskey Cocktails. Our 14 Favorite Recipes Are Simple and Delicious
Whiskey Cocktails
Old Fashioned
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- 2 oz. bourbon or rye whiskey
- ¼ oz. rich simple syrup
- 4 dashes aromatic bitters
- Garnish: twist of orange peel
To make an old fashioned, combine the whiskey, bitters, and simple syrup in a mixing glass. Add ice and stir until chilled. Strain into a rocks glass with a large cube of ice and garnish with the orange peel
Manhattan
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- 2 oz. bourbon or rye whiskey
- 1 oz. sweet vermouth
- 2 dashes aromatic bitters
- Garnish: maraschino cherry
Combine the whiskey, vermouth, and bitters in a mixing glass with ice. Stir until chilled and incorporated and then strain into a chilled coupe or Nick and Nora glass. Garnish with a single Luxardo maraschino cherry.
Mint Julep
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- 2.5 oz. bourbon
- ½ oz. rich simple syrup
- 8-10 mint leaves
- Crushed ice
- Garnish: mint sprigs
Put eight to ten mint leaves in a julep cup with the simple syrup and lightly muddle. Then add the bourbon and stir to combine. Add half of the crushed ice and stir to further incorporate the ingredients. Then fill the cup with crushed ice and garnish with a straw and mint sprigs.
Whiskey Sour
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- 2 oz. bourbon or rye whiskey
- 1 oz. lemon juice
- ½ oz. simple syrup
- 1 egg white
Combine all ingredients in a shaking tin and shake for five seconds without ice. Then add ice and shake for 10-15 more seconds to fully incorporate all of the ingredients. Strain into a chilled glass and serve.
Paper Plane
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- ¾ oz. bourbon
- ¾ oz. Aperol
- ¾ oz. amaro nonino
- ¾ oz. lemon juice
This popular modern classic was created by Sam Ross at the legendary bar Milk and Honey. Combine all ingredients in a cocktail shaker with ice and shake for 10-15 seconds. Strain into a chilled coupe or Nick and Nora glass and serve.
Sazerac
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- 2 oz. rye whiskey
- ¼ oz. absinthe
- 1 sugar cube
- 3 dashes Peychaud’s bitters
- Garnish: Twist of lemon peel
First, put the sugar cube in a mixing glass and add the dashes of Peychaud’s bitters. Muddle the sugar cube and the bitters until incorporated. Next, pour the absinthe into a chilled rocks glass and gently swirl it around to coat the inside of the glass before dumping it out. Next, add the rye whiskey and ice into the mixing glass and stir until chilled and completely mixed. Strain the drink into the absinthe-rinsed glass and garnish with the lemon peel.
Boulevardier
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- 2 oz. bourbon or rye whiskey
- 1 oz. campari
- 1 oz. sweet vermouth
- Garnish: twist of orange peel
To make this whiskey-based sibling to the negroni, combine the whiskey, Campari, and sweet vermouth in a mixing glass and stir with ice until chilled. Strain over ice in a chilled rocks glass and garnish with an orange peel.
Penicillin
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- 2 oz. Blended Scotch whisky
- ¾ oz. Lemon juice
- ⅜ oz. Ginger syrup
- ⅜ oz. Honey syrup
- ¼ oz. Smoky, peated Scotch whisky
- Garnish: Candied ginger
Also created by Sam Ross, this Scotch-based cocktail has become a modern favorite. Combine the blended Scotch whisky, lemon juice, ginger syrup, and honey syrup into a cocktail shaker with ice and shake for 10-15 seconds. Strain the cocktail into a rocks glass with ice and then gently pour the smoky whisky over the top of the cocktail. Garnish with the candied ginger and serve.
Related: 12 Best Gins to Sip Neat or Mix Into a Cocktail in 2025
Gin Cocktails
Martini
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- 2 oz. gin
- 1 oz. dry vermouth
- 2 dashes of orange bitters
- Garnish: lemon twist or olive
To make this standard martini, combine all of the ingredients in a mixing glass and stir until chilled and combined. Strain into a chilled martini or coupe glass and garnish with your choice of a lemon twist or an olive.
Negroni
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- 1 oz. gin
- 1 oz. Campari
- 1 oz. sweet vermouth
- Garnish: twist of orange peel
To make a negroni, combine equal parts gin, Campari, and sweet vermouth in a mixing glass and stir with ice until chilled and fully combined. Strain into a rocks glass over ice and garnish with a twist of orange peel
Last Word
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- ¾ oz. gin
- ¾ oz. Luxardo maraschino liqueur
- ¾ oz. Green Chartreuse
- ¾ oz. lime juice
To make this classic cocktail, combine equal parts gin, maraschino liqueur, green chartreuse, and lime juice in a cocktail shaker with ice. Shake for 10 to 15 seconds and then strain into a stemmed Nick and Nora or coupe glass. Feel free to garnish with a single maraschino cherry if you’d like.
Corpse Reviver No. 2
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- ¾ oz. gin
- ¾ oz. lemon juice
- ¾ oz. Lillet Blanc
- ¾ oz. Cointreau
- ¼ oz. absinthe (for rinse)
First, pour the absinthe into a chilled, stemmed glass and gently swirl to coat the inside of the glass before pouring out. Then, combine the gin, lemon juice, Lillet, and Cointreau in a cocktail shaker with ice and shake until fully chilled and mixed. Strain the cocktail into the absinthe-rinsed glass and serve.
Martinez
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- 1 ½ oz. gin
- 1 ½ oz. sweet vermouth
- ¼ oz. Luxardo maraschino liqueur
- 2 dashes of Angostura bitters
- Garnish: orange twist
To make this hybrid between the Manhattan and the martini, combine all ingredients in a mixing glass. Add ice and stir until completely chilled and fully mixed then strain into a coupe or martini glass. Garnish with an orange twist.
Bee’s Knees
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- 2 oz. gin
- ¾ oz. lemon juice
- ¾ oz. honey syrup
- Garnish: lemon peel
To make a bee’s knees, combine the gin, lemon juice, and honey syrup (equal parts honey and water, heated until combined), in a cocktail shaker then add ice. Shake for 10 to 15 seconds until the cocktail is completely mixed and cold and then strain into a coupe glass. Garnish with a lemon twist and serve.
Aviation
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- 2 oz. gin
- ¾ oz. lemon juice
- ½ oz. Luxardo maraschino liqueur
- ¼ oz. crème de violette
- Garnish: Luxardo maraschino cherry
This classic cocktail is made by mixing gin, lemon juice, maraschino liqueur, and crème de violette in cocktail shaker. Add ice and shake until the ingredients are chilled and thoroughly mixed. Strain into a chilled Nick and Nora glass and garnish with a single maraschino cherry.
Gimlet
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- 2 oz. gin
- ¾ oz. lime juice
- ½ oz. simple syrup
- Garnish: lime wheel
To make this drink combine the gin, fresh lime juice, and simple syrup in a cocktail shaker and shake with ice for 10 to 15 seconds. Strain into your choice of glassware and garnish with a thinly sliced lime wheel.
Related: 7 Best Dark Rums of 2025 to Drink Neat or Mix in a Cocktail
Rum Cocktails
Daiquiri
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- 2 oz. rum
- 1 oz. lime juice
- 3/4 simple syrup
- Garnish: lime wheel
A classic daiquiri is made by simply combining the rum, lime juice, and simple syrup into a cocktail shaker with ice and shaking for 10 to 15 seconds. Strain the drink into a chilled Nick and Nora glass, garnish with a thinly sliced lime wheel, and serve.
Mojito
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- 2 oz. light rum
- 1 oz. lime juice
- ½ oz. simple syrup
- 8-10 mint leaves
- 2-4 oz. soda water
- Garnish: mint sprig
To make this tropical classic, shake the rum, lime juice, simple syrup, and loose mint leaves in a cocktail shaker with ice. Strain into a tall glass over ice, top with sparkling water, then garnish with a mint sprig.
Mai Tai
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- 2 oz. aged Jamaican pot still rum
- 1 oz. lime juice
- ¾ oz. orgeat
- ½ oz. dry curaçao
- 1/4 oz. rich simple syrup
- Garnish: spent lime shell and mint sprig
Despite what many people might think, there is no pineapple, grenadine, or dark rum floats in a proper mai tai. Here's how to make this cocktail the way its creator, Trader Vic, intended.
Combine the rum, lime juice, orgeat, curaçao, and simple syrup in a shaker and shake with ice until chilled and fully combined. Strain into a rocks glass filled with pebble ice. Top with a bit more pebble ice and then arrange the lime shell and mint sprig to look like an island with a palm tree and serve.
Jungle Bird
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- 1 ½ oz. dark rum
- 1 ½ oz. pineapple juice
- ¾ oz. Campari
- ½ oz. simple syrup
- ½ oz. lime juice
- Garnish: pineapple wedge
To make a jungle bird, combine all of the liquid ingredients in a cocktail shaker and then add ice. Shake until fully incorporated and pour into a rocks glass or highball glass that’s full of pebble ice. Top with more pebble ice and garnish with a pineapple wedge or the fronds from a pineapple.
Zombie
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- 1 ½ oz. Puerto Rican rum
- 1 ½ oz. Jamaican rum
- 1 oz. overproof demerara rum
- ¾ oz. Lime juice
- ½ oz. falernum
- ½ oz. grapefruit juice
- 1 bar spoon full of absinthe
- ½ oz. cinnamon syrup
- ¼ oz. grenadine
- 2 dashes of Angostura bitters
- Garnish: mint sprig
This tiki classic was created by Donn Beach at his legendary bar and restaurant, Don The Beachcomber. To make this potent concoction, combine all ingredients in a cocktail shaker and shake to combine. Fill a tiki mug or zombie glass with pebble ice and strain the drink into the glass. Top with more pebble ice and garnish with an ample mint sprig.
Queen’s Park Swizzle
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- 2 oz. rum (Angostura 7 recommended)
- 1 oz. lime juice
- ¾ oz. simple syrup
- 8-10 mint leaves
- Angostura aromatic bitters
- Garnish: mint sprig
Queen’s Park Swizzle is the national cocktail of Trinidad and Tobago. To make this refreshing tropical drink, combine the mint leaves and simple syrup in a Collins glass and gently muddle. Then add the rum and lime juice with a few dashes of bitters. Fill the glass with pebble ice then use a bar spoon or swizzle stick to combine the ingredients. Top the glass off with more pebble ice, top with a few more dashes of Angostura bitters, and garnish with the mint sprig.
Dark and Stormy
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- 2 oz. Goslings Black Seal rum
- ½ oz. lime juice
- Ginger beer
- Garnish: lime wedge
To make this simple drink, pour the rum and lime juice into a glass over ice. Top with ginger beer and gently stir to combine. Garnish with a lime wedge for an extra pop of fresh citrus.
Piña Colada
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- 1 oz. rum
- 1 ½ oz. pineapple juice
- ½ oz. coconut cream
- ½ oz. lime juice
- Garnish: pineapple leaf
To make a simple piña colada, combine the rum, pineapple juice, lime juice, and coconut cream in a shaker and shak`e with ice for 15-20 seconds. Strain into a glass over pebble ice, top with more pebble ice, and garnish with a pineapple leaf or wedge.
Related: I Only Used to Drink Whiskey Neat—Until I Learned the Truth About Ice
Vodka Cocktails
Moscow Mule
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- 2 oz. vodka
- 4 oz. ginger beer
- ¾ oz. lime juice
- Garnish: lime wedge
Despite the name, this classic cocktail was likely invented in Los Angeles, not Russia. Combine the vodka, ginger beer, and lime juice in a copper mug with ice and stir gently. Garnish with the lime wedge.
Cosmopolitan
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- 2 oz. lemon-flavored vodka
- ¾ oz. Cointreau
- ¾ oz. lime juice
- ¾ oz. cranberry juice
- Garnish: lemon or lime twist
In a cocktail shaker, combine the vodka, Cointreau, and fruit juices. Add ice and shake until completely cooled and mixed. Strain into a chilled coupe or martini glass and garnish with a twist of citrus peel.
Bloody Mary
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- 2 oz. vodka
- 4 oz. tomato juice
- ½ oz. lemon juice
- 1 dash of Worcestershire sauce
- 1 dash of hot sauce
- Pinch of celery salt
- Pinch of cayenne pepper
- Garnish: celery stalk
To make a bloody Mary, combine all ingredients in a cocktail shaker and shake with ice until thoroughly mixed and diluted. Pour the mixed cocktail into a tall glass over ice and garnish with a celery stalk.
White Russian
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- 2 oz. vodka
- 1 oz. coffee liqueur
- 1 oz. heavy cream
Best known now from the film The Big Lebowski, the white Russian is incredibly easy to make. In a rocks glass, combine the vodka and coffee liqueur with ice and stir to combine. Top with the heavy cream.
Espresso Martini
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- 2 oz. vodka
- 1 oz. espresso
- ½ oz. coffee liqueur
- ½ oz. simple syrup
- Garnish: whole coffee beans
The espresso martini was the invention of legendary British barman Dick Bradsell. To make one, mix the vodka, espresso, coffee liqueur, and simple syrup in a cocktail shaker and shake with ice for 10-15 seconds until the drink is chilled and diluted. Strain into a chilled martini glass and garnish with three whole coffee beans.
Pornstar Martini
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- 1 oz. Chinola passionfruit liqueur
- 1 ½ oz. vanilla vodka
- ¾ oz. lime juice
- ½ oz. simple syrup
- 1 ½ oz sparkling wine
To make this passionfruit and vanilla drink, combine all ingredients in a cocktail shaker and add ice. Shake for 10 to 15 seconds and then strain into a chilled coupe or martini glass. Serve the drink with a sidecar of sparkling wine served in a shot glass.
Recipe provided by Chinola
Tequila and Mezcal Cocktails
Margarita
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- 2 oz. tequila
- ¾ oz. Cointreau
- ¾ oz. lime juice
- Garnish: salt for the rim
To make a margarita, first take a slice of lime and rub it around the rim of your glass. Run the rim of the glass through some kosher salt until the rim is coated. Then take the rest of the ingredients and put them in a cocktail shaker and shake for 10 to 15 seconds until the drink is chilled. Strain and pour into your salt-rimmed glass.
Paloma
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- 2 oz. tequila
- 3 oz. grapefruit soda
- ½ oz. lime juice
- Garnish: grapefruit or lime wedge
In Mexico, the Paloma is by far the most popular tequila-based cocktail. This simple and refreshing drink is made by combining your choice of tequila and lime juice in a glass, then adding ice and topping with grapefruit soda. Garnish with a grapefruit or lime wedge.
Tommy’s Margarita
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- 2 oz. tequila
- 1 oz. lime juice
- 1 oz. agave syrup
Invented by Julio Bermejo at Tommy’s Mexican restaurant in San Francisco, this cocktail is known for showcasing high-quality additive-free tequila. To make this simpler variation on the margarita, combine the ingredients in a cocktail shaker and shake to chill and combine. Strain into a rocks glass over ice and serve.
Naked and Famous
- ¾ oz. mezcal
- ¾ oz. Aperol
- ¾ oz. Yellow Chartreuese
- ¾ oz. lime juice
This updated riff on the last word was created by Joaquín Simó while he worked at Death & Co. in New York. Make it by mixing equal parts mezcal, Aperol, Yellow Chartreuse, and lime juice and shaking with ice. Strain into a chilled coupe or Nick and Nora glass and serve.
El Diablo
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- 2 oz. tequila
- 1 oz. ginger beer
- ¾ oz. lime juice
- ½ oz. Crème de cassis
- Garnish: lime wheel
This tequila cocktail is the creation of tiki legend Trader Vic. To make el diablo, pour the tequila, lime juice, and crème de cassis into a cocktail shaker, then add ice and shake for 10-15 seconds. Strain into a Collins glass over ice and top with ginger beer. Garnish with the lime wheel and serve.
Oaxacan Old Fashioned
- 1 oz. mezcal
- 1 oz. reposado tequila
- ¼ oz. agave nectar
- 2 dashes chocolate bitters
- Garnish: orange twist
This agave-forward version of the old fashioned was created by Phil Ward and first served at Death & Co. in New York. To make it, combine the tequila, mezcal, bitters, and agave nectar in a mixing glass. Add ice and stir until completely chilled then strain into a rocks glass over a large cube of ice and garnish with a twist of orange peel.
Related: 11 Best Añejo Tequilas for Sipping and Mixing
Liqueurs and Other Spirits
Aperol Spritz
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- 3 oz. prosecco
- 2 oz. Aperol
- 1 oz. sparkling water
- Garnish: orange slice
To make this popular aperitivo cocktail, pour the prosecco, Aperol, and sparkling water into a wine glass over ice and stir gently to combine. Garnish with an orange slice and serve.
Sidecar
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- 2 oz. Cognac
- ¾ oz. Cointreau
- ¾ oz. lemon juice
- Garnish: orange or lemon twist
This classic Cognac-made cocktail is made by combining the Cognac, Cointreau, and lemon juice in a cocktail shaker and shaking for 10 to 15 seconds with ice. Strain into a chilled coupe glass, garnish with a twist of citrus peel, and serve. The sidecar is also sometimes served with a sugar rim, so feel free to try that as well.
Venetian Spritz
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- 3 oz. prosecco
- 2 oz. Select aperitivo liqueur
- 1 oz. sparkling water
- Garnish: green olive
In Venice, spritzes are made with Select, the locally produced aperitivo liqueur and garnished with a single green Castelvetrano olive. To make this variation, combine the liquid ingredients in a wine glass with ice and gently stir to combine. Drop the olive in and serve. The olive adds a small bit of brininess to the drink that helps to make the other flavors in this drink pop.
Americano
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- 1 ½ oz. Campari
- 1 ½ oz. sweet vermouth
- Sparkling water
- Garnish: orange peel
To make this refreshing Italian aperitivo drink, pour the Campari and sweet vermouth into a tall glass over ice. Top with sparkling water and stir to combine. Garnish with a twist of orange peel.
Negroni Sbagliato
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- 1 oz. Campari
- 1 oz. sweet vermouth
- 1 oz. prosecco
- Garnish: orange slice
To make this refreshing take on the negroni, combine the Campari and sweet vermouth in a rocks glass over ice, then top with prosecco. Stir gently to combine and then garnish with a slice of orange.
Pisco Sour
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- 2 oz. pisco
- 1 oz. lime juice
- ½ oz. simple syrup
- 1 egg white
Native to Peru and Chile, pisco is a type of brandy distilled from grapes. This classic pisco-based cocktail is made by combining all of the ingredients with ice in a cocktail shaker and shaking for a few seconds without ice. Add ice and shake for 10 to 15 more seconds until all of the ingredients are fully integrated. Strain into a chilled Nick and Nora or coupe glass and serve.
Related: We've Made Dozens of Irish Coffees. These 7 Recipes Are Perfect for St. Patrick's Day
