Recipe Library

A balanced cola: citrus-spice essence in ethanol, a 60-Brix syrup with phosphoric acid, caffeine, caramel color and preservative, thrown 1:5 with carbonated water.

A smooth vanilla cream soda rounded with ethyl maltol and a whisper of caramel.

A crisp, dry ginger ale: warming ginger and zingerone lifted with lemon and lime.

A candy-sweet purple grape soda built on methyl anthranilate's foxy 'grape' note.

A bright, clean lemon-lime soda with a citrus-buffered tang.

A bold, sweet orange soda — cold-pressed orange and mandarin over a citrus tang, emulsified for a cloudy pour.

A creamy, spicy root beer: wintergreen and anise over vanilla and licorice, colored with caramel and lightly preserved.

A dry, quinine-bittered tonic with a citrus edge, carbonated hard. Quinine sits under the 83 ppm cap.

A rich, stirred blend of rye, amaro, Benedictine and Chartreuse.

A rum-and-honey sour topped with sparkling wine.

The gin original of the Alexander: gin, chocolate liqueur and cream.

An almond-marzipan liqueur from benzaldehyde and vanilla on a brandy base, sweetened to ~22% ABV.

Almond-sweet amaretto balanced with lemon, shaken.

Campari and sweet vermouth lengthened with soda over ice.

The Venetian aperitivo: bittersweet Aperol and sparkling wine, topped with soda over ice.

A tart-sweet vodka appletini.

Gin with maraschino, creme de violette and lemon - pale sky-blue.

A fruity island rum punch with pineapple, orange and grenadine.

Don Javier's tequila-and-cola with lime and a salted rim.

Prohibition gin sour sweetened with honey instead of sugar.

Prosecco with peach - a Venetian brunch classic.

A Sidecar with a rum kick: brandy, rum, orange liqueur and lemon.

A jewel of a stirred drink: gin, green Chartreuse and sweet vermouth with orange bitters.

A Cynar-forward stirred drink with sweet vermouth and lemon.

A Manhattan with Amaro Averna standing in for the vermouth.

A Kentucky highball of bourbon, grenadine, lemon and bitters.

Vodka and coffee liqueur over ice.

A Prohibition-era rye, grapefruit and grenadine sour.

An equal-parts Scotch classic: whisky, sweet vermouth, cherry and orange.

A tequila Bloody Mary with tomato, citrus, hot sauce and spice.

A savory brunch classic: vodka and tomato juice sharpened with lemon and salt.

A Scotch Manhattan with a Benedictine lift.

A whiskey Negroni: bourbon or rye with Campari and sweet vermouth, stirred.

A gin sour with a blackberry liqueur float.

Cognac, chocolate liqueur and cream.

Gin, orange liqueur and lemon rounded with orange-marmalade sweetness.

A dry Manhattan cousin: rye, dry vermouth, maraschino and a bitter accent.

Bourbon, grapefruit and honey, shaken.

Brazil's national drink: cachaca muddled with lime and sugar over crushed ice.

Vodka and cranberry with a lime wedge.

A cognac sour perfumed with green Chartreuse.

A tall green swizzle of Chartreuse, pineapple, lime and falernum.

Vodka and chocolate liqueur shaken with a little cream.

Tequila, orange liqueur, simple syrup and lime (citric acid + water), shaken over ice. The melt adds ~30% water, landing it near 18% ABV.

Gin, raspberry, lemon and egg white shaken to a pink froth.

A rich, dark coffee liqueur: spirit infused with coffee and vanilla at full strength, sweetened heavy to ~20% ABV.

Gin, orange liqueur, Lillet and lemon in an absinthe-rinsed glass.

A tart, blush vodka cocktail: citron vodka, orange liqueur, cranberry and lime.

A cooling peppermint liqueur on a neutral base, sweetened heavy, at full mint strength.

Rum and cola with a squeeze of lime.

The platonic rum sour: white rum, fresh lime and simple syrup, shaken cold.

Dark rum floated over spicy ginger beer with lime.

A gin martini made saline with olive brine.

A smoky, bittersweet mezcal sour with Aperol and maraschino.

Fresh apple juice fermented dry to ~6% ABV — apple sugars to alcohol, lightly tart.

Cold, clean and spirit-forward: gin kissed with dry vermouth and stirred.

A rich holiday nog of rum, brandy, egg, milk and cream with nutmeg.

Tequila with blackcurrant, lime and ginger beer.

A Cuban aperitif: white rum, dry vermouth, orange curacao and grenadine, stirred.

A Negroni-Gin Sour hybrid: gin, Campari, lemon and sugar with muddled grapes.

Vodka, coffee liqueur and fresh espresso shaken to a frothy cap.

An Old Fashioned sweetened with maraschino instead of sugar.

A rye riff on the Last Word: rye, green Chartreuse, maraschino and lemon, equal parts.

A colonial rum-and-cognac punch with peach and lemon.

A gin sour spiked with a dash of aromatic bitters.

Gin, lemon and sugar lengthened with sparkling wine.

A vodka French 75: vodka, lemon, sugar and sparkling wine.

Cognac and amaretto over ice.

Vodka, black raspberry liqueur and pineapple, shaken frothy.

Peach schnapps and orange juice - simple and sweet.

Campari and fluffy fresh orange juice.

Gin brightened with lime and a touch of sugar, shaken cold.

The definitive highball: gin lengthened with quinine tonic over ice.

Gin, lemon and sugar smashed with fresh basil.

Gin, lemon and sugar shaken and topped with soda.

Scotch whisky and amaretto over ice.

Vodka and amaretto over ice — the vodka cousin of the Godfather.

A modern whiskey sour built on honey syrup.

A minty-chocolate dessert cocktail with cream.

A potent New Orleans novelty of white spirits and melon liqueur.

Gin and sweet vermouth lifted with a dash of Fernet.

A screwdriver crowned with a Galliano float.

Papa Doble: a dry rum daiquiri with grapefruit and maraschino.

A DIY triple sec: neutral spirit infused with sweet- and bitter-orange oils at full strength, then sweetened to a bright ~28% ABV liqueur for mixing.

Whiskey, honey and lemon in hot water - a cold-weather cure.

Elderflower and prosecco with soda and lime - a light Alpine spritz.

A New Orleans tiki punch: rums, passion fruit, citrus and grenadine.

An Old Fashioned 'improved' with maraschino and absinthe.

Irish whiskey and hot coffee sweetened and capped with cream.

An 1862 Jerry Thomas original: cognac, orgeat and bitters.

A whiskey Collins: bourbon, lemon, sugar and soda over ice.

Dark rum and Campari with pineapple and lime - a tropical bitter-sweet.

Vodka, orange liqueur and lime shaken cold.

White wine with a teaspoon of blackcurrant liqueur.

Sparkling wine with a drop of creme de cassis.

A New Orleans cousin of the Vieux Carre: rye, vermouth, Benedictine, absinthe and bitters.

Equal parts gin, green Chartreuse, maraschino and lime - a Prohibition-era classic.

Gin, green Chartreuse and a splash of white wine, stirred.

A tart vodka-lemon martini with a sugared rim.

Southern Italy in a glass: neutral spirit steeped with lemon peel oil, then sweetened and softened with syrup to ~27% ABV. Carries a true, intense lemon-oil load — sipped chilled or mixed, not drunk by the glass.

A gin sour with a dry sherry backbone.

Five white spirits, lemon and a splash of cola - deceptively strong.

An equal-parts pour of melon liqueur and amaretto.

The tiki benchmark: aged rum, orange liqueur, lime and almond orgeat.

A bourbon sour with orange liqueur and sweet vermouth.

A spirit-forward classic: rye whiskey and sweet vermouth bound with aromatic bitters.

The Martini's sweeter ancestor: gin, sweet vermouth, a touch of maraschino and bitters.

A Prohibition Havana classic: white rum, pineapple, grenadine and maraschino.

A smoky margarita: mezcal, orange liqueur and lime.

Mexican beer built up with tomato, lime, hot sauce and salt.

Equal parts Campari (Milano) and sweet vermouth (Torino), stirred over ice.

A frothy rye sour with orange liqueur and grenadine.

Equal parts sparkling wine and orange juice.

Bourbon and sugar over crushed ice with fresh mint.

A frozen tiki blend of rum, peach, pineapple, lime, honey and mint.

A tall, minty Cuban highball: white rum, lime and sugar lengthened with soda.

A 1920s Paris gin sour with orange and a dash of absinthe.

A Manhattan variation swapping vermouth for Benedictine.

Vodka, spicy ginger beer and fresh lime, served long over ice.

Red wine gently warmed with sugar and baking spices.

A smoky, bittersweet equal-parts sour: mezcal, yellow Chartreuse, Aperol and lime.

Equal parts gin, bitter aperitivo and sweet vermouth — bracing and bittersweet.

A whiskey sour crowned with a float of red wine.

An overproof daiquiri turbo-charged with green Chartreuse and falernum.

A split tequila-and-mezcal Old Fashioned sweetened with agave.

An aged-rum mojito uplifted with bitters and sparkling wine.

The original cocktail: whiskey gently sweetened and seasoned with aromatic bitters over a little water.

Navy rum with pineapple, orange and cream of coconut.

An extract pale ale: malt extract wort fermented to ~5% ABV, with a touch of hop aroma oil (suspended with gum arabic) under its GRAS cap. ~75% attenuation.

Tequila with grapefruit, lime and soda — Mexico's favourite highball.

An equal-parts modern sour: bourbon, Aperol, Amaro Nonino and lemon.

A gin, apricot and orange sour from the Savoy.

A modern classic: blended Scotch with honey-ginger and lemon, floated with smoky Islay.

A spicy Tommy's Margarita with chili and coriander. (Heat approximated with black pepper; capsaicin not modeled.)

A blended tropical classic: white rum, pineapple juice and cream of coconut.

Pisco shaken with lime, sugar and egg white, dashed with bitters.

A nutty dessert martini of vodka, amaretto and chocolate liqueur with cream.

The classic one-sour, two-sweet, three-strong, four-weak rum punch.

A stirred gin martini rounded with Benedictine and dry vermouth.

Vanilla vodka and passion fruit, shaken frothy, with a sparkling-wine sidecar.

A New Orleans classic: gin, citrus, sugar, cream and egg white shaken long, topped with soda. (Orange-flower water omitted.)

The original gin Bloody Mary.

A Manhattan variation with cherry and a whisper of absinthe.

A Florida Keys tiki blend of rum, blackberry, grenadine and pineapple.

Scotch and Drambuie over ice - two ingredients, endlessly smooth.

A split-base Manhattan of rye and cognac with sweet vermouth.

The classic New Orleans whiskey cocktail: rye stirred with sugar and aromatic bitters, served in an absinthe-rinsed glass with an expressed lemon peel. Spirit-forward, with no ice left in the glass.

A sharing tiki bowl of rum, brandy, orgeat and citrus.

A creamy after-dinner mix of vodka, amaretto and coffee liqueur.

Vodka and orange juice, built over ice.

Vodka with cranberry and grapefruit, built over ice.

Bourbon and orange liqueur with a cloud of bitters, topped with sparkling wine.

Vodka and peach with cranberry and orange.

A creamy iced coffee shot of vodka, coffee liqueur, Irish cream and espresso.

Cognac, orange liqueur and lemon, shaken — a brandy sour classic. (Cognac modeled on the library's brandy base.)

A Raffles Hotel classic: gin with cherry, Benedictine, pineapple, lime and grenadine.

A layered novelty of sloe gin, Southern Comfort, vodka, orange juice and Galliano.

Brandy and white creme de menthe, stirred - a bracing digestif.

A gin-and-brandy hair-of-the-dog lengthened with ginger beer.

Tequila and orange juice with a grenadine sunrise.

A Beachbum tiki classic: aged rums, honey, falernum, allspice and citrus.

A Long Island turned green with melon liqueur.

A warm, frothy egg-batter punch of rum and brandy with milk and spice.

A long, refreshing gin sour lengthened with soda.

A pure agave margarita: tequila, lime and agave, no orange liqueur.

A rye Old Fashioned laced with Fernet.

Honey must fermented to a strong, off-dry mead (~12% ABV). High honey load, ~80% attenuation.

A bitters-forward sour of Angostura, orgeat, rye and lemon. (Bitters dialed down to keep it within the soft-drink GRAS ceiling.)

Bond's martini: gin and vodka with a measure of Lillet, stirred cold.

A New Orleans classic: rye, cognac, sweet vermouth, Benedictine and bitters. (Cognac modeled on the library's brandy base.)

Vodka, lemon and sugar shaken with egg white.

A Boston whiskey sour with orange and grenadine.

A balanced sour: bourbon, fresh lemon and simple syrup, shaken.

Gin, orange liqueur and lemon shaken silky with egg white.

A pale Negroni of gin, Suze and Lillet.

Vodka and coffee liqueur floated with cream.

Vodka, peach schnapps and cranberry.

Don the Beachcomber's overproof tiki bomb: three rums, falernum, citrus and grenadine.