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

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

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 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

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 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

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 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 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

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 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 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

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

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 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

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 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

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

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 pre-Prohibition template where gin's botanicals are framed by lemon, sugar, and a silky egg-white foam, yielding a bright, perfumed sour with a plush cloud on top.

Gin Sour

A contemporary gin sour built around ginger syrup — the warming spice of fresh ginger syrup gives this elegant shaken drink its backbone, while fresh lime juice and egg white create a smooth, frothy finish. Named whimsically for the actress and dancer, it moves with similar grace.

Ginger Rogers

A plush sour variation on the Godfather that shakes Scotch and amaretto with lemon and egg white, yielding a silky, almond-rich foam over a lightly smoky whisky base.

Godfather Sour

Sam Ross's modern classic shaking bourbon with honey syrup, lemon juice, and egg white into a silky, golden sour where floral honey rounds the whiskey's edges.

Gold Rush Sour

An Italian-leaning sour shaking amaretto and limoncello with fresh lemon, simple syrup, and egg white for a frothy, almond-and-lemon-drop sipper with dessert-like sweetness.

Italian Sour

A Japanese-inflected whisky sour that uses yuzu juice in place of lemon and honey syrup for sweetener — yuzu's complex citrus flavor (somewhere between grapefruit, lemon, and mandarin) is a natural partner for Scotch, and the egg white gives a silky foam finish.

Japanese Sour

A perfumed gin fizz shaken with lavender-kissed syrup, lemon, and egg white, then topped with soda for a pillowy, floral sip with bright citrus lift.

Lavender Gin Fizz

Ripe mango and tequila in a frothy egg-white sour -- tropical sweetness balanced with lime's tartness for a silky, sunshine cocktail.

Mango Tequila Sour

Smoky mezcal and sweet amaretto in a frothy sour -- two contrasting spirits find harmony with lemon and egg white foam.

Mezcal Amaretto Sour

Mezcal's smoky character meets fizz effervescence in this long egg-white drink -- smoke, citrus, and cream float atop soda water.

Mezcal Fizz

A smoky twist on the New York Sour where mezcal replaces whiskey, frothed with lemon, syrup, and egg white before a red wine float lays a dark, fruity cap across the top.

Mezcal New York Sour

A smoke-kissed take on the whiskey sour, swapping in mezcal and agave for a frothy, campfire-scented drink where lemon and egg white soften the embers.

Mezcal Sour

A neon-green 80s revival pairing honeydew-forward melon liqueur with a classic sour build and an egg-white foam, delivering candy-like fruit over a frothy, tart base.

Midori Sour

A lavish Prohibition sour of bourbon, orange liqueur, and grenadine shaken hard with egg white to build a plush, red-gold foam over whiskey's grain.

Millionaire

A 19th-century Scotch fizz laced with absinthe, shaken with lemon and egg white and lengthened with soda for a frothy, anise-tinged eye-opener once prescribed as a hangover cure.

Morning Glory Fizz

A classic pick-me-up fizz from the Savoy -- Scotch, absinthe, lemon, and egg white topped with soda for a frothy, restorative morning drink.

Morning Glory Fizz Fresh

A richer whiskey flip adding tawny port to bourbon, whole egg, and sugar, yielding a velvety, nutty-raisined nightcap with nutmeg dust and plush, dessert-like depth.

New York Flip

A whiskey sour crowned with a floated layer of red wine that gives the drink a jammy, tannic top half and a bright, frothy citrus base — visually striking and subtly complex.

New York Sour

A smoky twist on the Pisco Sour template — mezcal's campfire character meets lime and agave nectar in an egg-white foam, with a dramatic Angostura art pattern on top for a cocktail that is as visually striking as it is complex.

Oaxacan Sour

A sunny variation on the classic gin fizz family that brings orange juice alongside lemon into the egg-white foam — bright citrus, botanical gin, and a gentle fizz that is lighter and more summery than a Ramos Gin Fizz.

Orange Fizz

A Peruvian tropical riff on the classic Pisco Sour — passion fruit juice amplifies the pisco's natural tropical character, while egg white foam and Angostura dotting complete the South American sour template in vivid, aromatic style.

Passion Fruit Pisco Sour

A frothy agave sour where pineapple juice, lime, and agave meet tequila and egg white, shaken to a pillowy foam with a tropical, lightly vegetal edge and a bright finish.

Pineapple Tequila Sour

A blush-pink egg-white fizz — gin soured with lemon and a splash of grenadine shaken into a silky foam then topped with soda, landing somewhere between a Silver Fizz and a Clover Club in a tall glass.

Pink Gin Fizz

A 1930s gin-and-apple-brandy sour stained rosy with grenadine and shaken silky with egg white, drinking frothy, fruity, and much sharper than its demure name suggests.

Pink Lady

A Peruvian-spirited cousin of the gin fizz, where grape-forward pisco is shaken with lemon, sugar, and egg white, then topped with soda for a frothy, floral lift.

Pisco Fizz

A spicy variation on the Pisco Sour -- ginger syrup replaces simple syrup for a warming, fragrant kick alongside lime and frothy egg white.

Pisco Ginger Sour

Peru's national cocktail shakes pisco with lemon, sugar, and egg white before crowning the foam with Angostura drops, yielding a frothy, grape-bright South American sour.

Pisco Sour

Douglas Ankrah's London-born passion fruit sensation, shaken into a frothy vodka sour and served beside a chilled shot of prosecco for dunking or chasing.

Pornstar Martini

A frothy tequila sour with maraschino liqueur and grenadine that predates the Cosmopolitan and Tommy's Margarita. The egg white creates a silky foam that carries the drink's delicate citrus and cherry aromas.

Prado

A New Orleans marathon-shake of gin, citrus, cream, egg white, and orange flower water topped with soda, producing a pillowy, perfumed, marshmallow-textured brunch icon.

Ramos Gin Fizz

A silver whiskey sour by Harry Craddock kissed with absinthe and egg white, shaking up cloudy, frothy, and coiled with a licorice sting beneath the lemon.

Rattlesnake

A rum-forward take on the Espresso Martini where dark rum lends molasses warmth to coffee liqueur and fresh espresso, foamy and full-bodied with a caramelized finish.

Rum Espresso Martini

A 19th-century dockside warmer whipping dark rum with egg yolk and sugar into a thick, molasses-rich sip crowned with freshly grated nutmeg.

Rum Flip

A Caribbean-leaning variation on the classic sour where aged rum's vanilla and caramel warmth meet lemon and sugar, capped with a silky egg-white foam.

Rum Sour

A spicy take on the flip with rye whiskey shaken whole-egg with sugar and dusted with nutmeg, yielding a frothy, warming nightcap with more pepper-and-spice bite than a bourbon version.

Rye Flip

Scotch with honey and lemon in a frothy egg-white sour -- honey's floral sweetness softens Scotch's smoke while lemon adds brightness.

Scotch Honey Sour

A Scotch-based take on the classic sour, where malty whisky is softened by lemon, sugar, and silky egg white foam for a smoky-edged, balanced sipper.

Scotch Sour

A light, frothy pre-Prohibition rum sour — named for a scandalous 1913 painting — that balances bright lime and sweet grenadine in a silky egg-white foam over a base of light rum.

September Morn

A low-alcohol sour using amontillado sherry as the base spirit, balanced by fresh lemon juice and simple syrup with an egg white foam. The nutty, oxidized character of the sherry makes this one of the most complex sours possible.

Sherry Sour

The egg-white variation of the classic Bronx that wraps gin, both vermouths, and orange juice in a silky foam, lending the Prohibition staple a creamy, frothy elegance.

Silver Bronx

A gin fizz with egg white shaken in for cloud-like texture, finished with soda so the lemon-sugar sourness rises on a cool, foamy effervescence.

Silver Fizz

A British classic shaking sloe gin with lemon, sugar, and egg white into a rosy, frothy sour where tart berry and almond notes meet the blackthorn fruit's bittersweet bite.

Sloe Gin Sour

Mezcal's smokiness amplified by muddled jalapeño heat in a frothy agave sour -- bold, smoky, and spicy with a cooling egg white texture.

Spicy Mezcal Sour

An agave-driven Espresso Martini where tequila replaces vodka and coffee liqueur mingles with fresh espresso and a whisper of agave, arriving roasty, smooth, and subtly earthy.

Tequila Espresso Martini

A tequila answer to the classic gin fizz — blanco tequila's peppery agave character shaken into an egg-white foam with lemon and sugar then topped with soda for a light, frothy long drink that elevates the simple highball.

Tequila Fizz

A blanco-tequila take on the sour template where agave's pepper and earth meet lemon and sugar, softened into a plush pour by a shake of egg white.

Tequila Sour

A frothy tropical sour marrying aged rum, Cointreau, lime, and orgeat with a silky egg white foam and a dash of Angostura.

Tiki Sour

A 19th-century Christmas punch where dark rum and bourbon meet a whipped egg-and-sugar batter thinned with hot water, dusted with nutmeg for a frothy, custardy holiday cup.

Tom and Jerry

The original forebear of the Espresso Martini, where vodka, fresh espresso, and simple syrup shake up silky, caffeinated, and richly roasty with a foamy crown.

Vodka Espresso

A pared-back sour in which vodka's clean slate lets lemon and sugar take the spotlight, lifted by an egg-white foam into a soft, citrus-forward cocktail anyone can approach.

Vodka Sour

A 19th-century nightcap built on whiskey, a whole egg, and sugar shaken to a custardy foam and dusted with nutmeg, drinking like a boozy, grown-up eggnog in a coupe.

Whiskey Flip

The canonical American sour: bourbon shaken with lemon, sugar, and egg white, finished with Angostura drops on a silky foam — bright, balanced, and endlessly adaptable.

Whiskey Sour

A crisp Jazz Age sour shaking gin, orange liqueur, and lemon with egg white into a pale, frothy drink that reads like a perfumed, citrus-laced sidecar.

White Lady

Cocktails with a silky foam from egg white, aquafaba, or dry-shaken cream. Frothy drinks feel plush and aerated.