A neutral sweetener made by dissolving equal parts sugar and water, used to add sweetness without altering flavor. It is the most commonly used sweetener in cocktails due to its easy incorporation into cold liquids.

A New Orleans cafe classic in which anise-forward absinthe is poured over crushed ice with fresh mint and a splash of soda, yielding a frosty, licorice-scented cooler.

Absinthe Frappé

A classic tiki cucumber cooler from Trader Vic's, muddling fresh cucumber with mint into a light rum sour with tropical ease.

Aku Aku

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 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 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 1950s riff on the classic daiquiri that trades simple syrup's neutrality for banana liqueur, giving the rum-lime spine a creamy, tropical yellow-fruit note.

Banana Daiquiri

Barbados's traditional rum punch follows the island formula: sour lime, sweet syrup, strong Bajan rum, and bitters with fresh nutmeg.

Barbados Rum Punch

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

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 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 Cuban mojito reworked with muddled blueberries so bright mint and lime meet jammy berry sweetness, topped with soda for a purple-hued, summer-porch refresher.

Blueberry Mojito

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 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 velvety whiskey flip dry-shaken with egg yolk and simple syrup, where bourbon's vanilla and caramel notes fold into a silky, nutmeg-dusted dessert sip.

Bourbon Flip

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

The bourbon interpretation of the classic New Orleans Milk Punch, swapping brandy for bourbon to add caramel and oak to the creamy, vanilla-scented base. A beloved brunch cocktail in the American South.

Bourbon Milk Punch

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

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

The original Cobbler format -- brandy over crushed ice with sugar and seasonal fruit -- America's first great wine-glass cocktail from the 1840s.

Brandy Cobbler

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 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 Victorian after-dinner classic whipping whole egg yolk with brandy and sugar, dusted with nutmeg, for a custardy, warmly spiced dessert-in-a-glass.

Brandy Flip

A New Orleans brunch staple shaking brandy with cream, sugar, and vanilla, topped with grated nutmeg — silky, cold, and just sweet enough to chase a morning.

Brandy Milk Punch

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

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 daiquiri template applied to Calvados, French apple brandy, in place of rum. The result is a crisp, fruit-forward sour with an autumnal apple character in place of the rum's tropical notes.

Calvados Daiquiri

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

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 Victorian-era cobbler built on chilled champagne, orange liqueur, and muddled citrus over crushed ice, garnished with mint for a festive, orchard-fresh sparkler.

Champagne Cobbler

A Victorian-era sparkling flip -- champagne shaken with a whole egg and a dash of sugar creates a velvety, effervescent cream.

Champagne Flip

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

A colonial-era sparkler that floats ruby port over champagne with a touch of sugar and grated nutmeg, splitting the difference between celebratory bubbles and fortified richness.

Champagne Sangaree

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 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 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 tropical daiquiri shaking light rum with coconut cream, lime juice, and simple syrup for a creamy, beach-ready sip that keeps the daiquiri's citrus snap.

Coconut Daiquiri

A beachy riff on the Cuban mojito that folds silky coconut cream into the usual mint, rum, lime, and soda build for a cooler that drinks like a tropical vacation in a glass.

Coconut Mojito

The 19th-century original Julep form before bourbon took over -- Cognac's oak, stone fruit, and spice shine over crushed ice with fresh mint.

Cognac Julep

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

Cognac Sour

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

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

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

The Cuban three-ingredient benchmark of rum, lime, and sugar, shaken hard until it drinks crisp, tart, and bracingly clean — the blueprint every bartender measures themselves against.

Daiquiri

A Cuban classic from Charles H. Baker where light rum is perfumed with yellow Chartreuse, lime, and mint for a floral, herbaceous tropical sour.

Daisy de Santiago

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

Chris Hysted-Adams's modern flip shakes tequila with Chartreuse, Fernet, and egg yolk into a thick, herbal, almost menacingly savory nightcap with silky body.

Death Flip

A showpiece technique cocktail — a classic light-rum daiquiri base with a float of dark Demerara rum carefully poured over the back of a spoon, creating a striking two-layer visual and a gradual shift from clean citrus to deep molasses.

Demerara Dry Float

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

Diamond Fizz

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 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

The quintessential Yuletide cup whipping bourbon, dark rum, egg yolk, sugar, and cream into a rich, nutmeg-spiced custard that defines the holiday bar cart.

Eggnog

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 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

Another Bradsell invention, allegedly for a model who asked to be woken up, combining vodka, fresh espresso, and coffee liqueur into a glossy, caffeinated, bittersweet dessert pour.

Espresso Martini

An Italian summer tradition of vigorously shaking espresso and simple syrup with ice to create a foamy, chilled coffee drink served in a cocktail glass. Non-alcoholic but beloved in Italian cafes and cocktail bars alike.

Espresso Shakerato

Jerry Thomas's 1862 Fancy Brandy -- the original sugar-orange-bitters cocktail in its Cognac form, progenitor of the Old Fashioned.

Fancy Brandy

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 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)

An elegant Anglo-French celebration cocktail combining cognac and orange liqueur with fresh lemon and a generous pour of Champagne — a refined punch in miniature that has graced banquet tables since the Victorian era.

French Champagne Punch

A low-ABV floral lemonade with elderflower liqueur -- fragrant, light, and refreshing with lemon's tartness balanced by elderflower's honey sweetness.

French Lemonade

The Lemon Drop done properly with fresh-squeezed lemon juice -- bright, tart, and balanced with a sugar rim for contrast.

Fresh Lemon Drop

A blender-spun take on the Cuban classic where light rum, lime, and sugar whir into a slushy, snow-white cooler that hits bright, tart, and icy without ever tipping into slushie-sweet.

Frozen Daiquiri

The classic Margarita blended with ice into a slushy frozen drink. The frozen format rounds out the tartness and makes the drink particularly refreshing in warm weather. A staple of Tex-Mex restaurants and outdoor bars.

Frozen Margarita

The classic frozen strawberry daiquiri — light rum, lime juice, simple syrup, and fresh strawberry purée blended with ice into a slushy, sweet-tart, brilliantly red frozen cocktail that is the gateway drug to tiki and tropical drinking.

Frozen Strawberry Daiquiri

A Collins made with Dutch genever instead of gin, giving the drink a malty, whisky-like body beneath the classic lemon-soda framework. The original John Collins was likely made with genever or Old Tom gin.

Genever Collins

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

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

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

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

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 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.

Gin Lemonade

A pre-Collins long drink of gin, lemon, and sugar with Angostura and soda, landing dryer and more aromatic than a Collins thanks to the bitters' baking-spice lift.

Simple Syrup