Top 56
Cocktail Recipes

The following is the authentic Peruvian pisco sour recipe with a 3:1:1 ratio, meaning three parts pisco, one part lime juice, and one part simple syrup. The pisco, lime juice, simple syrup, and egg white are first briefly shaken without ice to create as much foam (body) as possible. The cocktail is then shaken with ice to chill and dilute it. It is strained into a chilled glass, and a few drops of Amargo Chuncho bitters are placed atop the foam. Expand

This is the recipe for a traditional 1950s-style coquito. All the ingredients, except rum, are simmered and, once cooled, mixed with rum. Expand

This traditional mojito recipe is adapted from the website of the International Bartenders Association.Expand

This classic caipirinha recipe is adapted from the website of International Bartender's Association.Expand

This recipe is adapted from the website of the International Bartenders Association.Expand

This recipe is adapted from the International Bartenders' Association's website.Expand

This recipe is adapted from the website of the International Bartenders Association. It calls for white Cuban rum, fresh lime juice, and superfine sugar. If you don't have superfine sugar, look for instructions on how to make it in the cooking tips.Expand

This recipe is adapted from the website of the International Bartender's Association and shows the traditional way of preparing the Cuba libre cocktail.Expand

The following is the official Mai Tai recipe as recognized by the International Bartenders Association (IBA). This balanced, tropical classic blends Jamaican and Martinique rums with orange curaçao, orgeat, and fresh lime juice. Unlike the more sugary modern tiki versions, this recipe aims for harmony between citrus, nutty sweetness, and rich rum character, all finished with a fresh garnish of pineapple, mint, and lime peel.Expand

Use the proportions depending on how bitter you like your gin and tonic. As for the garnish, you can add it to the rim, or add it to the glass.Expand