A neutral grain spirit redistilled with juniper berries and other botanicals such as coriander, angelica root, and citrus peel. Juniper must be the dominant flavor by legal definition, though styles range from classic London Dry to floral contemporary gins.

A 1930s gin sour brightened with Lillet Blanc and an unexpected whisper of white crème de cacao, whose chocolate note ghosts through lemon in a surprisingly elegant way.

20th Century

A stirred all-botanical build of gin and yellow Chartreuse with orange bitters, producing a golden, herbaceous sipper where honeyed spice rides atop a crisp juniper backbone.

Alaska

A delicate Savoy Cocktail Book equal-parts sipper — gin and dry vermouth at perfect parity with just a hint of maraschino — producing a bone-dry, herbal, lightly floral Manhattan variation.

Allies Cocktail

A mountain-fresh herbal cocktail -- gin and yellow Chartreuse with lime, honey, and mint for an alpine-garden inspired sour.

Alpine Spring

A forgotten 1930s equal-parts stirrer of gin, apricot brandy, and Calvados that drinks lush, orchard-fruity, and faintly perfumed — more fruit-forward than its gin base suggests.

Angel Face

A Savoy Cocktail Book layered shooter — four equal parts of gin, orange liqueur, crème de violette, and cream produce a beautifully layered, perfumed, pink-violet pousse-café that is as decorative as it is delicious.

Angel's Delight

Aperol substitutes for Campari in the Negroni -- lower ABV and sweeter bitterness create a lighter, more accessible equal-parts stirred cocktail.

Aperol Negroni

A Savoy-era fruit cocktail with apricot brandy leading -- gin, lemon, and orange juice create a bright, stone-fruit-forward sour.

Apricot Cocktail

A delicate stone-fruit sour that highlights apricot brandy's floral, peachy character — the gin adds backbone without overwhelming the apricot, while lemon juice and a touch of sugar balance the sweetness. The egg white gives a luxurious silky foam.

Apricot Sour

A military-named gin sour enriched with orgeat, the almond syrup rounding lemon's sharp edges into a nutty, silky take on the classic template.

Army and Navy

A bone-dry gin martini variant lifted by orange bitters and a briny olive, the Astoria reads as a crisper, more aromatic sibling to the standard Dry Martini.

Astoria

A 50/50 gin-to-dry-vermouth Martini variation with orange bitters -- named for the Waldorf-Astoria, elegant and perfectly balanced.

Astoria Bianco

A delicate pre-Prohibition gin classic where bright lemon, nutty maraschino cherry, and a whisper of violet liqueur balance into a pale, perfumed sip that gave the drink its sky-like name.

Aviation

A rarely seen San Francisco curio splitting Scotch, gin, and rum with crème de cacao and cream, delivering a smoky, chocolatey, unapologetically rich dessert sipper.

Barbary Coast

A simple pre-Prohibition gin cocktail sweetened with honey and brightened with both lemon and orange juice. It sits in the same family as the Bee's Knees but with a rounder, more tropical citrus profile.

Bebbo

A gin sour charged with honey syrup and fresh jalapeño, landing sweet and floral up front before a warming chili kick lingers on the finish.

Bee Sting

A spicy take on the Bee's Knees sour — gin, honey syrup, and lemon in egg-white foam with a hit of ginger syrup that delivers a warm, delayed heat on the finish, earning the cocktail its stinging name.

Bee Sting Sour

A Prohibition gin sour sweetened with honey instead of sugar, producing a floral, softly sweet drink whose name was 1920s slang for something irresistibly good.

Bee's Knees

The Prohibition-era Bees Knees with extra honey emphasis -- floral honey and lemon create a beautiful foil for gin's herbal backbone.

Bees Knees Honey

A sunny pre-Prohibition cocktail evoking Bermuda's tropical spirit — gin paired with apricot brandy and orange juice, blushed with grenadine. Lightly sweet, citrus-bright, and fruit-forward, it's an elegant gateway to the era's fruity gin cocktails.

Bermuda Cocktail

A jewel-box stirred cocktail of gin, sweet vermouth, and green Chartreuse in equal parts — named for its trio of colors and drinking rich, herbal, and emphatically boozy.

Bijou

Harry Johnson's 1900 equal-parts trio — gin, sweet vermouth, and green Chartreuse in perfect thirds — a jewel-like (bijou = jewel) stirred drink of striking green-golden color and layered herbal complexity.

Bijou (Equal Parts)

A Negroni variant that substitutes Fernet-Branca for sweet vermouth — the result is sharper, more intensely bitter, and far more herbal than the original. The Black Negroni is a polarizing but beloved drink among those who appreciate the bitter end of the spectrum.

Black Negroni

Dick Bradsell's 1984 creation at Fred's Club in London — gin sour poured over crushed ice with crème de mûre drizzled on top to create a gorgeous purple gradient. One of the most influential modern cocktails, the Bramble helped ignite the UK craft cocktail movement.

Blackberry Bramble

A seasonal Negroni variation adding fresh blood orange juice to the classic gin-Campari-vermouth template, creating a lighter, more citrus-forward and deeply colored cocktail. Popular during winter citrus season.

Blood Orange Negroni

A violet-hued pre-Prohibition classic that pairs gin with crème de violette and lemon juice — strikingly similar to the Aviation yet here the violet liqueur leads, producing a perfumed, floral, gently tart sip.

Blue Moon

Dick Bradsell's 1980s London gin sour drizzled with crème de mûre so it bleeds purple through crushed ice, drinking like a tart, jammy English hedgerow in a glass.

Bramble

Salvatore Calabrese's London invention stirring gin with Cointreau, lemon, and a bar spoon of orange marmalade for a tart, toast-like citrus sipper.

Breakfast Martini

A pre-Prohibition Manhattan-martini hybrid shaking gin with orange juice and both vermouths, producing a soft, sunny sipper that drinks like a more botanical mimosa.

Bronx

A Rome-born stirred aperitivo of gin, dry vermouth, and Campari — essentially a drier Negroni with crisper, more juniper-forward character and a pronounced citrus-bitter finish.

Cardinale

A Prohibition-era equal-parts gin cocktail with dry vermouth and green creme de menthe named for the legendary tenor Enrico Caruso.

Caruso

A dry, gin-forward pre-Prohibition cocktail layering maraschino cherry liqueur and orange bitters with lemon, drinking tart, aromatic, and subtly nutty — the gin-lover's Aviation.

Casino

A daisy driven by yellow Chartreuse's saffron-honey herbaceousness, lifted by gin, lemon, raspberry syrup, and soda for a botanical, berry-tinged refresher.

Chartreuse Daisy

A gin-based riff on the Sidecar that swaps Cognac for London dry gin, keeping the citrus-forward Cointreau backbone.

Chelsea Sidecar

A Tom Collins dressed in Cherry Heering, layering gin and lemon with dark, jammy cherry liqueur before the long finish of soda and a Luxardo garnish.

Cherry Collins

A dessert-bar twist on the Negroni that draws crème de cacao into the classic equal-parts stirred template — the chocolate's sweetness softening Campari's bitter edge into a luxurious, grown-up after-dinner variation.

Chocolate Negroni

A Parisian hotel-born stirred drink that joins gin and dry vermouth with equal parts apricot brandy and orange liqueur, landing floral, stone-fruited, and elegantly sweet.

Claridge

A gin cocktail featuring yellow Chartreuse and fresh grapefruit juice, creating a beautiful interplay of herbal sweetness and citrus bitterness. From the Golden Age of cocktails.

Cloister

A Philadelphia-born Victorian gin sour shaken with raspberry syrup and egg white, drinking pink, plush, and foamy with tart berry lift over a clean gin base.

Clover Club

The original Clover Club from Philadelphia's Bellevue-Stratford Hotel circa 1900 -- gin, lemon, grenadine, and egg white with no raspberry syrup.

Clover Club Original

A simplified, accessible take on the pre-Prohibition Philadelphia classic — gin, lemon, and raspberry syrup in egg-white foam, all the elegance of the original Clover Club without grenadine, perfect as a gateway to sophisticated sours.

Clover Club Pink

A Clover Club garnished with mint, pairing gin's botanicals with raspberry and lemon over a silken egg-white foam for a pink, garden-fresh sour.

Clover Leaf

Harry Craddock's 1930 hangover cure of gin, Lillet Blanc, orange liqueur, and lemon with an absinthe-rinsed glass — bright, dry, subtly anise-kissed, and perilously drinkable.

Corpse Reviver #2

A garden-fresh riff on the Tom Collins where muddled cucumber weaves cool, grassy brightness through gin's botanicals and tart lemon — long, sparkling, and quietly sophisticated on a warm afternoon.

Cucumber Collins

A long, cooling gin cocktail built on muddled cucumber, elderflower liqueur, lime, and soda water. The cucumber provides a crisp freshness that the elderflower echoes with gentle floral sweetness.

Cucumber Cooler

Gin and cucumber muddled together then built with lime and soda -- crisp, green, and incredibly refreshing for warm weather.

Cucumber Cooler Fresh

A garden-fresh take on the gimlet muddling cucumber with gin, lime, and simple syrup for a crisp, cool, botanical sip that drinks like a summer afternoon.

Cucumber Gimlet

Named for New York's legendary Delmonico's Restaurant, this Savoy Cocktail Book stirred classic combines gin, cognac, and both vermouths with a dash of orange bitters — a proto-Martini with brandy depth and perfect balance.

Delmonico

A gin fizz elevated to Diamond status -- champagne replaces soda water for a celebratory sparkle alongside gin, lemon, and sugar.

Diamond Fizz

A savory spin on the Dry Martini splashed with olive brine that softens gin's edge into a salty, umami-laced sipper with briny depth and a dry botanical finish.

Dirty Martini

A frothy gin cocktail named after the silent film star, combining gin, apricot brandy, fresh lime juice, and egg white. The egg white creates a silky foam that softens the citrus and stone fruit notes.

Douglas Fairbanks

The archetypal stirred cocktail: gin kissed with a whisper of dry vermouth, strained ice-cold, and garnished with an olive — crisp, bracing, and built to showcase the spirit.

Dry Martini

Audrey Saunders' pioneering 2002 creation at Bemelmans Bar — gin infused with Earl Grey tea brought bergamot's floral citrus into the cocktail world, opening the door for tea-infused spirits and launching an era of modern bar innovation.

Earl Grey MarTEAni

Henri de Toulouse-Lautrec's legendary three-ingredient equal-parts stunner of gin, whiskey, and absinthe -- not for the faint of heart.

Earthquake

A modern classic born at Libations in New York in 2004 and popularized at Milk & Honey. Muddled cucumber adds a cool freshness to gin, lime, and simple syrup, making it one of the defining cocktails of the early 21st century.

Eastside

A floral spin on the gin Collins laced with St-Germain, yielding a tall, bubbly glass that lifts lemon and juniper with delicate elderflower perfume and garden-bright finish.

Elderflower Collins

A silky gin fizz sweetened with elderflower liqueur and capped with an egg-white foam, blending perfumed florals, citrus sour, and soda lift into a pillowy, aromatic sip.

Elderflower Fizz

A floral modern riff on the Gimlet that replaces some sugar with elderflower liqueur — the result is a brighter, more perfumed version of the classic that pairs beautifully with gin's botanical complexity. Cucumber slices add a cooling freshness.

Elderflower Gimlet

Elderflower liqueur adds a fragrant, honeyed floral note to the classic gin fizz -- delicate and refreshing with bright lemon acidity.

Elderflower Gin Fizz

A garden-inspired G&T with elderflower liqueur -- floral, fragrant, and refreshing with cucumber for a spa-like botanical uplift.

Elderflower Gin and Tonic

A modern botanical martini stirring gin with dry vermouth and elderflower liqueur into a crisp, perfumed sip laced with honeyed white-flower aromatics.

Elderflower Martini

A delicate modern sour that pairs gin with elderflower liqueur as the sweetening component — the floral, perfumed elderflower softens the gin's botanicals and creates a lighter, more fragrant alternative to the classic gin sour. The egg white adds a signature silky foam finish.

Elderflower Sour

A caffeinated fusion of the Italian bitter standard with fresh espresso, where Campari and vermouth meet roasted coffee to produce a dark, bittersweet sipper with an orange-oiled finish.

Espresso Negroni

The Fifty-Fifty Martini restores vermouth to its rightful co-starring role — equal parts gin and dry vermouth with orange bitters, it echoes the pre-Prohibition wet Martini and rewards those who believe vermouth is not merely a rinsing agent.

Fifty-Fifty Martini

A turn-of-the-century gin and sweet vermouth stirred drink lifted by Cherry Heering and orange bitters, landing bittersweet and cherry-tinged with a martini's backbone.

Fin de Siècle

A bone-dry martini variation in which briny fino sherry replaces vermouth, sharpening gin's botanicals with a salted almond snap that pairs naturally with an olive.

Fino Martini

A bone-dry Martini variant with fino sherry replacing all vermouth -- sherry's nutty, saline minerality takes the classic to bracing new depths.

Fino Martini Variation

A Prohibition-era gin sour elevated by Angostura bitters — the bitters round off the bright lemon-sugar balance and add a layer of spice, making it a more complex and satisfying sour than most of its contemporaries.

Fitzgerald

An Edwardian long drink of gin, lime, and raspberry syrup topped with ginger ale, drinking bright and jammy with a gentle ginger snap on the finish.

Floradora

A notoriously strong Trader Vic's tiki build layering rum, brandy, and gin over orange, lemon, and orgeat, finished with a sherry float that adds nutty depth to the haze.

Fog Cutter

Trader Vic's 1945 three-spirit tiki punch -- rum, brandy, and gin with orgeat, citrus, and a sherry float. The Fog Cutter cuts through any haze.

Fog Cutter Original

A clean, refreshing gin buck — gin over ice with fresh lime juice and ginger beer — that predates the Moscow Mule by decades. Bracing ginger heat and lime acidity make it a natural summer sipper with real botanical depth from the gin.

Fog Horn

A gin Buck or Moscow Mule made with gin, lime, and ginger beer, predating the Moscow Mule by decades. Simple, refreshing, and a showcase for the interplay of gin botanicals with spicy ginger.

Foghorn

A dry, herbaceous gin cocktail from Harry Johnson's 1882 Bartender's Manual. Bénédictine adds an herbal, honeyed note that elevates the classic martini template into something more complex.

Ford Cocktail

A pre-Prohibition martini variation splitting sweet and dry vermouth against London gin with a dash of absinthe, yielding a botanical, lightly licorice-tinged stirred aperitif.

Fourth Degree

A celebratory Champagne cocktail named for a WWI field gun, where gin, lemon, and sugar get topped with sparkling wine for a bright, dry, elegantly boozy toast.

French 75

A modern aperitif layering gin with elderflower liqueur, Lillet Blanc, grapefruit juice, and lemon for a dry, floral, grapefruit-kissed sipper with delicate perfume.

French Blonde

A modern gimlet update softened with elderflower liqueur, letting floral sweetness smooth gin's juniper edge against fresh lime for a delicate, perfumed sour.

French Gimlet

A garden-party Gimlet riff that muddles cucumber into the base before adding gin, elderflower, and lime — floral, cooling, and fresh, with the cucumber bridging the botanicals into an impossibly summery drink.

Garden Gimlet

A bone-dry martini distinguished only by its garnish — a pickled cocktail onion — whose vinegary brine turns the drink subtly savory and umami.

Gibson

A spare, bracing gin sour of juice, sugar, and spirit, built originally on lime cordial to ward off scurvy and still prized for its clean, tart simplicity.

Gimlet

The quintessential British highball where juniper-forward gin meets quinine-bitter tonic over ice, lifted by a squeeze of lime into a long, dry, endlessly drinkable refresher.

Gin & Tonic

A modern Hamburg creation from Jörg Meyer that muddles fresh basil with gin, lemon, and simple syrup, yielding a vividly green, herbaceous sour with peppery-sweet aroma.

Gin Basil Smash

Gin with honey, lemon, and ginger -- the Bee Sting's sweet-spicy-sour trifecta makes gin's botanicals sing in a memorable short cocktail.

Gin Bee Sting

Gin's botanicals bring juniper and floral notes to the Boulevardier framework, softening Campari's bitterness and complementing sweet vermouth.

Gin Boulevardier

A simple Prohibition-era highball of gin lengthened by ginger ale and lemon, delivering a lightly spiced, citrusy fizz that predates the more famous Moscow Mule.

Gin Buck

A Victorian-era sipper built over crushed ice with gin, a touch of sugar, and muddled citrus and mint, prized for its aromatic freshness and gentle sweetness.

Gin Cobbler

A juniper-forward highball where gin's botanicals play against tart cranberry and lime, yielding a crisp, ruby-tinged easy drinker with more bite than its vodka sibling.

Gin Cranberry

Joseph Santini's New Orleans Crusta format applied to London dry gin -- sugar rim, maraschino, and a long spiral lemon peel garnish.

Gin Crusta

A British gin cup -- gin with elderflower, muddled cucumber, and lemon topped with soda. The Pimm's Cup alternative for gin lovers.

Gin Cup

A 19th-century sour-family classic where gin, lemon, and orange liqueur are tinted with grenadine and topped with soda for a blush-pink, long, lightly sweet refresher.

Gin Daisy

The classic Fix format applied to gin -- a Sour with added pineapple built over crushed ice in a highball for a refreshing pre-Prohibition drink.

Gin Fix

An 1880s long drink that shakes gin, lemon, and simple syrup before topping with soda, producing a snappy, juniper-bright sour with a lively sparkling lift.

Gin Fizz

A Victorian-era flip shaking gin with egg yolk and simple syrup until plush and silken, dusted with nutmeg for a juniper-laced custard in a glass.

Gin Flip

Named for the 1900 Broadway musical -- gin with raspberry syrup and lime topped with ginger ale in a fruity, refreshing highball.

Gin Floradora

A spring-weight cooler muddling cucumber with gin, elderflower liqueur, lime, and simple syrup for a crisp, perfumed sip that feels like a stroll through an English garden.

Gin Garden

A barest-bones highball of gin and soda with a lemon twist — a dry, juniper-forward cooler that showcases whatever bottle you reach for.

Gin Highball

A garden-inspired gin sour -- honey and elderflower amplify gin's floral botanicals while lemon keeps everything lively and bright.

Gin Honeybee

A simple, refreshing gin and lemon juice highball, sometimes served flat and sometimes with a splash of soda. The gin botanicals and fresh lemon create a naturally complementary pairing that is crisp and easy to drink.

Gin Lemon

A botanically charged take on lemonade, where juniper-forward gin meets lemon and sugar before being topped with soda for a bright, dry-finishing cooler.