Freshly squeezed juice from lemons, providing bright acidity that balances sweetness in sours, Collins drinks, and many other cocktails. Fresh lemon juice is strongly preferred over bottled for its flavor and aroma.

A Prohibition-era trio of rye, rum, and brandy softened with grenadine and lemon, named for the smuggler's boundary and tasting as mischievously layered as its history suggests.

12 Mile Limit

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 gentle almond-forward fizz where amaretto's marzipan sweetness is cut by lemon and sugar, then topped with soda for a soft, nutty, approachable cooler.

Amaretto Fizz

An almond-driven whiskey sour with amaretto and bourbon shaken over egg white, creating a frothy, nutty drink crowned by a few drops of Angostura.

Amaretto Sour

An 80s bar standard lengthening the whiskey-less amaretto sour with orange juice, producing an almond-and-citrus crowd-pleaser that drinks easy and wears its sweetness openly.

Amaretto Stone Sour

A modern bar staple that pairs any Amaro's herbal bitterness with a small backstop of bourbon, lemon, and egg white — the sour format amplifying and softening the amaro's complexity into something remarkably approachable.

Amaro Sour

A lighter cousin of the classic spritz, with Aperol's rhubarb-orange bitterness stretched over lemon, sugar, and soda for a low-proof, breezy apertivo.

Aperol Fizz

Aperol's bittersweet orange in a lemonade format -- tart lemon, a touch of sugar, and soda water transform Aperol into a refreshing summer long drink.

Aperol Lemonade

An egg-white sour built around Aperol's lightly bitter orange-rhubarb character, pairing a frothy crown with tart lemon and a bittersweet, low-proof glow.

Aperol Sour

A cleaner, crisper alternative to the Appletini — vodka and apple schnapps in a proper sour format with egg white foam, delivering orchard freshness balanced by genuine citrus acidity rather than syrupy sweetness.

Apple Sour

A Prohibition-era classic from Harry Craddock's 1930 Savoy Cocktail Book combining American applejack with lemon juice, orange juice, and maple syrup. Autumnal and bright, it showcases American apple brandy at its best.

Applejack Rabbit

A 1990s lounge icon of vodka, green apple schnapps, and a splash of lemon, poured neon-chartreuse in a chilled coupe for a tart, candy-apple punch.

Appletini

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 Scandinavian twist on the egg-white sour that frames aquavit's caraway and dill character with lemon and simple syrup, yielding a savory-herbal foam-capped pour.

Aquavit Sour

Aquavit's herbal caraway in the egg white sour format -- lemon and frothy foam temper the spirit's intensity for a Nordic-inspired classic.

Aquavit Sour Fresh

Armagnac's robust, earthy character takes the sour formula beautifully -- rustic French brandy, tart lemon, and frothy egg white.

Armagnac 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 spiked Arnold Palmer stretching vodka with lemon juice, simple syrup, and soda water for a crisp, lemonade-forward sipper tailor-made for porch afternoons.

Arnold Palmer Spiked

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 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 roaring-twenties riff on the Sidecar that splits the base between cognac and light rum, adding depth and heat to a bright citrus-and-orange-liqueur build.

Between the Sheets

The classic Between the Sheets with a touch of sweetness added -- cognac, rum, Cointreau, and lemon in a balanced, spirit-forward sour.

Between the Sheets Variation

Stephen Cole's low-ABV modern classic from Chicago's Violet Hour puts artichoke-bitter Cynar front and center, tempered by rich sweet vermouth, a bright squeeze of lemon, and a shower of orange bitters — a deeply satisfying aperitivo that drinks bigger than its proof.

Bitter Giuseppe

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

The savory brunch standard — vodka stretched with tomato juice, citrus, Worcestershire, and hot sauce — that drinks like a full-bodied, spice-laced sipping soup with a celery crunch.

Bloody Mary

Harry Yee's 1957 Waikiki creation — born to showcase Bols blue curaçao — paints its glass an impossible ocean blue and delivers a bright, tropical punch of pineapple and citrus that made tiki culture even more colorful.

Blue Hawaii

A 1950s Waikiki creation layering rum, pineapple, and blue curaçao into a vivid azure pour that drinks sweet, tropical, and unmistakably vacation-coded.

Blue Hawaiian

A 1970s disco-era cooler pouring vodka and blue curaçao over lemon and soda, landing somewhere between an aquamarine lemonade and a candy-bright highball.

Blue Lagoon

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

The egg-white enriched Whiskey Sour -- a Boston Sour adds froth and silkiness that elevates the classic into a more elegant drink.

Boston Sour

A Kentucky-style highball where bourbon's vanilla and oak meet the snap of ginger beer and bright lemon, a warm-weather cousin to the Mule and the Whiskey Sour.

Bourbon Buck

A simple highball-family classic where bourbon is shaken with lemon and sugar, then lengthened with soda water for a tall, crisp, vanilla-tinged sipper.

Bourbon Fizz

A tall, muddled smash combining bourbon with lemon, ginger syrup, and fresh mint, topped with soda for a herbaceous, spice-forward sipper with whiskey backbone.

Bourbon Ginger Smash

Bourbon's vanilla and caramel notes make for a sweeter, warmer Hot Toddy -- honey, lemon, and hot water complete this winter staple.

Bourbon Hot Toddy

An American porch classic lengthening bourbon with lemon juice, sugar, and soda for a tall, tart, lightly honeyed sipper made for warm evenings.

Bourbon Lemonade

A porch-ready smash that muddles ripe peach and mint into bourbon with lemon and sugar, pairing stone-fruit sweetness with oak and mint lift for a Southern-summer sipper.

Bourbon Peach Smash

Sam Ross's Penicillin reworked with bourbon -- the honey-ginger-lemon formula works beautifully without the Scotch, warmer and less peaty.

Bourbon Penicillin

Jeffrey Morgenthaler's cassis-laced bourbon sour layers dark berry sweetness over lemon and Angostura, drinking like a whiskey sour with a deeper, wine-stained finish.

Bourbon Renewal

A Dale DeGroff-popularized classic where bourbon meets muddled mint, lemon, and sugar over crushed ice for a juicy, herb-streaked whiskey cooler.

Bourbon Smash

A bourbon-specific version of the classic sour, sometimes made without egg white but ideally with it for a silky foam. Bourbon's caramel and vanilla notes shine against fresh lemon juice and a light simple syrup sweetener.

Bourbon Sour

A bourbon Stone Sour named specifically for its base spirit, adding orange juice to the classic whiskey sour formula for a rounder, sweeter, and more fruit-forward drink that is approachable and versatile.

Bourbon Stone Sour

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

A silkier take on the Buck family where brandy's grape warmth rounds out lemon and fiery ginger beer for a long drink that drinks like polished autumn fruit.

Brandy Buck

Brandy in the classic Collins format -- fruit and oak notes complement the lemon and soda for a dignified, long cocktail.

Brandy Collins

Joseph Santini's 1850s New Orleans ancestor of the Sidecar, with a sugared rim and long lemon peel twist wrapping a cognac sour lifted by maraschino and orange liqueur.

Brandy Crusta

A 19th-century daisy built on brandy with orange liqueur, lemon, and a tint of grenadine, lengthened with soda for a fruity, amber-toned classic cooler.

Brandy Daisy

A brandy-based cousin of the gin fizz, lifting cognac with lemon and sugar and finishing long with soda for a softly fruited, gently warming cooler.

Brandy Fizz

A plush classic sour in which cognac's raisined warmth is brightened by lemon and sugar, garnished with orange and a Luxardo cherry for a fruit-kissed, amber finish.

Brandy Sour

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 late-90s San Francisco original from the Starlight Room, this spiced rum sidecar rolls vanilla-and-clove warmth across a cinnamon-sugared rim with bright lemon and orange liqueur.

Cable Car

A classic 1930s rye highball with a citrus twist — rye whiskey shaken with lemon and sugar, then topped with ginger ale in a tall glass. Named for the era's telegraph cables, it's a bright, gingery cousin of the Whiskey Sour built long.

Cablegram

A Normandy-accented egg-white sour where baked-apple Calvados takes the whiskey's seat, framed by lemon and simple syrup for a frothy, orchard-forward pour.

Calvados Sour

A Savoy-era sour splitting Scotch and Irish whiskey over lemon and almond orgeat, giving a malty, nutty spin on the whiskey sour template with surprising elegance.

Cameron's Kick

Campari's brilliant bitterness in a frothy fizz format -- egg white creates a silky foam that tempers the Campari's intensity beautifully.

Campari Fizz

A bittersweet summer cooler lengthening Campari with fresh lemon juice, simple syrup, and soda for a ruby-pink highball that balances aperitivo bitterness with citrus lift.

Campari Lemonade

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

An elegant Belle Époque sparkling daisy — cognac, orange liqueur, lemon, and grenadine shaken and strained into a flute then topped with champagne for a celebratory, blushing, fizzing long drink of historic Parisian glamour.

Champagne Daisy

A party-bowl classic stretching brandy, rum, and orange liqueur with lemon and champagne, pouring bubbly and bright with a citrus-forward, lightly boozy character made for a crowd.

Champagne Punch

The classic Sidecar with champagne topper -- Cognac, Cointreau, and lemon shaken and strained into a flute then topped with bubbles.

Champagne Sidecar

A cognac sour rounded out with green Chartreuse's fierce herbal kick, producing a silky, boulevard-elegant drink where grape richness meets alpine-botanical sparkle.

Champs-Élysées

A classic Mexican cocktail named for Lake Chapala in Jalisco — tequila brightened with orange and lemon juice, sweetened with grenadine, and perfumed with orange flower water. Festive, citrus-forward, and deeply Mexican in character.

Chapala

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 bold herbal sour built on green Chartreuse — the French monks' 130-herb elixir — lifted by fresh lemon and softened by egg white foam. Intensely aromatic, vividly green, and surprisingly balanced.

Chartreuse Sour

The legendary Georgia punch in single serve -- three spirits (rye, cognac, rum) with lemon, sugar, and champagne in a powerfully convivial cup.

Chatham Artillery Punch Single

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 ruby-hued sour shaking Danish Cherry Heering with lemon and egg white into a frothy, jammy sip where stone-fruit sweetness meets bright citrus acidity.

Cherry Sour

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

Cognac's stone fruit and oak flavors shine in the classic sour template with egg white foam and Angostura bitters.

Cognac Sour

An unusual Prohibition-era pairing of spicy rye and white crème de cacao lightened with lemon and a hint of grenadine — the chocolate sweetness softens the grain, producing an accessible and genuinely surprising cocktail.

Commodore

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 brooding, vegetal amaro sour where artichoke-forward Cynar meets lemon and egg white, producing a frothy, bittersweet pour with earthy herbal undertones.

Cynar Sour

Cynar's artichoke bitterness in a frothy sour -- bourbon balances the amaro's intensity while egg white creates a silky, layered texture.

Cynar Sour Fresh

Dark rum's molasses and caramel depth in the classic sour template -- egg white adds silkiness to balance the bold rum character.

Dark Rum Sour

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

Diamond Fizz

A Samoan-born tiki drink of dark rum, lemon, and grenadine topped with soda and a breath of absinthe, delivering bright fruit over anise-tinged funk.

Doctor Funk

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

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

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

Elderflower Gin Fizz

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 Last Word riff created by Phil Ward at Death & Co in New York in 2007, replacing the gin with rye whiskey and the lime with lemon. The switch makes the cocktail warmer and slightly sweeter, with rye's spice complementing the herbal Chartreuse.

Final Ward

A colonial Philadelphia punch of light rum, brandy, and peach brandy tempered by lemon and sugar, producing a deceptively strong, fruit-tinged bowl that once floored the founding fathers.

Fish House Punch

America's oldest punch (1732) in single-serve form -- cognac, rum, and peach brandy with lemon and sugar, a Colonial masterpiece.

Fish House Punch Single

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

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 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

The original cognac-based French 75, where aged brandy and lemon meet simple syrup before champagne lifts the glass into a rich, citrus-bright celebratory sparkler.

French 75 (Brandy)

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

Lemon Juice