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

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 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 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 pink-hued Havana classic so protective of its name that a 1936 court ruling required genuine Bacardí rum, shaken with lime and grenadine into a tart, rose-colored daiquiri cousin.

Bacardi Cocktail

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

A Don the Beachcomber creation that dresses up a daiquiri with orange and maraschino liqueurs, landing somewhere between a classic sour and a tiki-era curio.

Beachcomber

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 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

A pre-Prohibition rye cooler leaning on fresh grapefruit juice and raspberry syrup for a bittersweet, berry-kissed whiskey sour that feels unexpectedly modern.

Blinker

A winter-season margarita washed crimson with blood-orange juice, where the fruit's berry-kissed citrus character adds depth and color to the tequila-lime-triple sec template.

Blood Orange Margarita

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 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 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

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

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 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 Prohibition-repeal Hollywood creation of bourbon, fresh grapefruit, and honey syrup, where the grapefruit's gentle bitterness meets honey's floral depth over rye-sweet whiskey.

Brown Derby

Brazil's national cocktail of muddled lime and sugar lengthened with grassy, funky cachaça, drinking raw, bracingly tart, and unmistakably vegetal from the sugarcane spirit.

Caipirinha

The rum riff on the Caipirinha — light rum fills the glass where cachaça would normally go, creating a tropical, sugarcane-forward variation that is sweeter and more approachable than the Brazilian original.

Caipirissima

The Russian-Brazilian hybrid — vodka takes cachaça's place in the classic Caipirinha template, muddled with lime and sugar over crushed ice for a cleaner, crisper variation that swaps sugarcane funk for neutral spirit clarity.

Caipiroska

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

The original vodka-cranberry highball, named for the Massachusetts bogs that supply the juice, delivering tart berry sweetness with a bright lime squeeze.

Cape Codder

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 Prohibition-era equal-parts oddity pairing tart sloe gin, apricot brandy, and lime into a ruby, jammy sour that plays stone-fruit sweetness against sharp plum and citrus.

Charlie Chaplin

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 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

A creamy tropical margarita where coconut cream rounds tequila, orange liqueur, and lime into a silky, beachside sipper that reads half-margarita, half-piña colada.

Coconut Margarita

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

Cognac Sour

The pink-hued 1990s icon of vodka, orange liqueur, cranberry, and lime, shaken sharp and served up — tart, fruity, and forever tied to Manhattan martini glasses.

Cosmopolitan

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

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 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

Phil Ward's modern smoky sour pairing mezcal with Aperol, maraschino, and lime for a rippling, bittersweet tug-of-war between fire, fruit, and nutty cherry.

Division Bell

A three-ingredient Scotch sour of whisky, lime, and honey — a cousin to the Gold Rush and the Bee's Knees — balancing peat and smoke against floral sweetness.

Doctor

A tiki-house Daiquiri from Don the Beachcomber pairing dark and light rums with passion fruit and honey, yielding a lush, tart-sweet tropical sour with golden depth.

Don's Special Daiquiri

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 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

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

Fresh Lemon Drop

A pre-Prohibition whiskey sour perfumed with Bénédictine, where rye's spice and the liqueur's honeyed herbs meet lemon and lime for a bright, subtly monastic finish.

Frisco Sour

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

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

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 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 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

A modern Milk & Honey creation swapping simple syrup for honey in a bourbon sour, giving the drink a rich, floral, almost buttery sweetness against bright lemon.

Gold Rush

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

A richer take on the Margarita that swaps standard triple sec for Grand Marnier, pushing the drink toward cognac-kissed orange depth over tequila's agave spine and a salt-rimmed lime bite.

Grand Margarita

A Paloma-adjacent margarita swapping in fresh grapefruit juice for a bittersweet citrus bite that balances tequila, orange liqueur, and lime into a crisp, pink-tinged sour.

Grapefruit Margarita

Ernest Hemingway's preferred Daiquiri variation — made without sugar because he was diabetic — relying instead on grapefruit juice and maraschino for complexity. Also known as the Papa Doble, it is tart, dry, and unmistakably Cuban.

Hemingway Daiquiri

The writer's personal daiquiri spec from Havana's El Floridita, trading simple syrup for grapefruit juice and maraschino, drinking bone-dry, tart, and bracingly citrus-driven.

Hemingway Special

A Prohibition-era three-ingredient classic where light rum is softened by honey syrup and brightened with lemon for a rounded, golden little sour.

Honey Bee

The honeyed Daiquiri — swapping simple syrup for honey syrup adds a rich, floral sweetness that rounds the rum-lime framework into something a touch more luxurious and aromatic than the classic, bridging the Daiquiri and the Bee's Knees.

Honey Daiquiri

A Bee's Knees-adjacent bourbon sour that swaps simple syrup entirely for honey syrup — the honey's floral sweetness and viscosity create a richer, more golden version of the classic sour with a beautiful silky foam.

Honey Sour

A smoky, spiced riff on the Daiquiri built on mezcal and dark rum with falernum and maraschino, balancing lime and sugar against campfire smoke and clove-like warmth.

Illegal

A bartender's shift drink of rye, lemon, and Fernet-Branca sweetened just enough to tame the amaro, pouring inky, minty-bitter, and bracingly herbal.

Industry 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 Prohibition-era classic of apple brandy, lime, and grenadine, named for its rose color and delivering a tart-sweet orchard snap around Calvados' woody apple core.

Jack Rose

A sharp, stripped-down vodka sour of equal parts vodka, orange liqueur, and lime that drinks clean, tart, and neutral — a shot-style classic built around citrus snap.

Kamikaze

A Prohibition-era equal-parts stunner where green Chartreuse's herbal punch, maraschino's cherry sweetness, gin's backbone, and lime's acid collide into something improbably harmonious and vividly green.

Last Word

A sugar-rimmed martini-glass sour born in 1970s San Francisco, balancing vodka and orange liqueur against fresh lemon for a candied, tart sip that reads like liquid lemon meringue.

Lemon Drop

A San Francisco-born sugar-rimmed vodka sour that brightens orange liqueur and lemon into a candy-sweet, lip-puckering dessert martini reminiscent of a liquid lemon drop.

Lemon Drop Martini

A rare Prohibition-era bourbon sour spiked with pimento dram, the Jamaican allspice liqueur giving the drink a distinctly tropical baking-spice warmth alongside lime.

Lion's Tail

A pink 19th-century gin sour tinted with grenadine and orange liqueur, tart-sweet and rosy-cheeked with a light pomegranate-berry finish.

Maiden's Blush

A tropical daiquiri turn where mango's honeyed fruit leads rum and lime, producing a sunset-orange sour with lush, jammy body and just enough lime to keep it lively.

Mango Daiquiri

A ripe-fruit margarita folding mango purée or juice into tequila and lime for a golden, jammy sour whose tropical sweetness gets a lift from agave bite and a salt rim.

Mango Margarita

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

The canonical tequila sour, where agave's earthy bite cuts through orange liqueur and fresh lime over a salted rim that sharpens every sip into something bright and moreish.

Margarita

A tequila-and-pineapple sour that crosses a margarita with a daiquiri, blending agave's earthiness with sweet-tart pineapple and a sharp squeeze of lime for a sunny, tropical sip.

Matador

The forgotten precursor to the Cosmopolitan — vodka, Chambord, lime, and cranberry before triple sec entered the formula, producing a darker, more raspberried, and arguably more interesting proto-Cosmo from early 1990s New York.

Metropolitan (Cosmopolitan Variant)

A Charles H. Baker-collected tequila cooler shaking lime, grenadine, and Angostura into a tart, rosy pour with bitter spice cutting through pomegranate sweetness.

Mexican Firing Squad

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

Mezcal Amaretto Sour

The classic gimlet formula applied to mezcal, allowing the spirit's smoky agave character to take center stage against the backdrop of fresh lime and simple syrup. The smoke and citrus create a striking, memorable combination.

Mezcal Gimlet

A smoky rework of the Prohibition-era Last Word, swapping gin for mezcal so that green Chartreuse, maraschino, and lime meet campfire smoke in an herbal, balanced sour.

Mezcal Last Word

A smoky swap on the classic Margarita, trading tequila for mezcal so wood-fire and earth notes lean against sharp lime and orange liqueur sweetness.

Mezcal Margarita

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 pre-Prohibition Havana daiquiri variant where apricot brandy and pineapple juice sweeten and round out light rum and lime, conjuring a warm, orchard-meets-island fruitiness.

National

A Cuban classic from the legendary Havana hotel that blends light rum, apricot brandy, fresh lime, and pineapple juice into a tropical, fruity, perfectly balanced short drink with the essence of 1940s Caribbean glamour.

National Hotel

A rum daisy built on navy-strength overproof rum — falernum spice and black currant cassis sweeten and color a lime sour base, then soda lifts the whole drink into a complex, full-flavored Caribbean daisy.

Navy Daisy

A Prohibition-era rye sour stained red with grenadine and brightened by lime, finishing with a flamed orange peel for a tart, pomegranate-tinged whiskey sip.

New York Cocktail

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 tart, aromatic daiquiri where passion fruit's tangy perfume and seedy richness tangle with rum and lime, giving the drink a honeyed, exotic edge and a long, fragrant finish.

Passion Fruit Daiquiri

The London club classic, aka the Pornstar Martini's cousin, shaking vodka with passion fruit liqueur and juice, lime, and simple syrup into a tart, perfumed tropical sipper.

Passion Fruit Martini

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

Cocktails built around fresh citrus acidity, typically lemon or lime juice. Sours are bright, tart, and often balanced by simple syrup or a sweet liqueur.