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Type a name, or filter by base spirit and flavor. 80 classics, each with step-by-step instructions, ABV, and party batch math.
80 cocktails
Amaretto Sour
Amaretto, bourbon, lemon — richer and more complex than it sounds.
Americano
The bittersweet Italian aperitivo of Campari and sweet vermouth lengthened with soda over ice. The equal-parts spirit base batches easily; only the soda top and ice dilution vary, so the bottled mix holds a precise ratio.
Aperol Spritz
Aperol, prosecco, soda — Italy's aperitivo, perfect for large groups.
Aviation
A pre-Prohibition gin sour with maraschino, crème de violette, and lemon giving a pale sky-violet hue — shaken with citrus, so batch the spirit base and add fresh juice at service.
Bee's Knees
A Prohibition-era gin sour sweetened with honey instead of sugar, brightened by lemon. The honey-syrup, gin, and lemon ratio scales linearly, making it a clean, reliable batch sour.
Bellini
A Venetian aperitivo of Prosecco lifted by white peach puree. The fruit-to-sparkling ratio is what defines it, making consistent batching about pre-blending the puree before topping each glass with bubbles.
Between the Sheets
A potent Sidecar variant splitting the base between brandy and rum with Cointreau and lemon — boozy yet balanced, well suited to batching since the spirit-heavy build holds up and dilutes predictably.
Black Russian
A two-ingredient after-dinner sipper of vodka and coffee liqueur built right over ice. Its fixed spirit-to-liqueur ratio and zero-juice profile make it trivially scalable, with dilution coming only from the rocks.
Blood and Sand
A rare equal-parts Scotch cocktail balancing smoky whisky, sweet vermouth, cherry liqueur and fresh orange juice; the fixed 3/4oz ratio makes proportional scaling for a crowd trivial.
Bloody Mary
The savory brunch classic: vodka lengthened with tomato juice, citrus, and a spice backbone. The large juice volume dominates the build, so batch math centers on holding the vodka-to-mix ratio steady across a big pitcher.
Boulevardier
A whiskey-based cousin of the Negroni with bourbon, Campari, and sweet vermouth — entirely spirituous and stirred, perfect for batching ahead and stirring to dilution.
Bramble
A tart London gin sour laced with a blackberry liqueur drizzle over crushed ice; its fixed gin-lemon-sugar base scales cleanly for batching, with the crème de mûre floated per-serve.
Brandy Alexander
A silky after-dinner cocktail of cognac, dark crème de cacao and cream; equal-part simplicity makes it easy to scale, though the cream demands fresh shaking rather than long pre-batching.
Brooklyn
A drier, bittersweet cousin of the Manhattan built on rye and dry vermouth with maraschino and amaro accents; all-spirit and stable, so it scales and stores beautifully for batching.
Caipirinha
Brazil's national drink: cachaça muddled with lime and sugar, built right in the glass over ice. The simple two-spirit-free spec batches easily by scaling cachaça and lime juice while sugar is dialed to taste.
Champagne Cocktail
A celebratory classic of sugar, bitters and brandy topped with sparkling wine — elegant and effervescent, batch the cognac-bitters-sugar base in advance and top each flute with chilled Champagne to serve.
Clover Club
A pre-Prohibition gin sour with raspberry and egg white — its silky foam and balanced tartness hold up well when prepped in larger shaken batches.
Corpse Reviver No. 2
An equal-parts gin, Cointreau, Lillet Blanc, and lemon sour with an absinthe rinse; the symmetrical spec is ideal for batching, with the absinthe applied to the glass per serve.
Cosmopolitan
Vodka, cranberry, lime, and triple sec — elegant and easy to batch.
Cuba Libre
More than a rum and Coke — the lime juice is what defines it. A simple three-part build that scales linearly, ideal for pre-mixing the rum-and-lime base and topping with cola to keep the carbonation fresh.
Daiquiri
Rum, lime, sugar — deceptively simple, endlessly satisfying.
Dark 'n' Stormy
Dark rum and ginger beer — a Caribbean classic with serious depth.
Dirty Martini
A Dry Martini given savory backbone with olive brine; the brine is non-alcoholic so it dilutes the batch ABV slightly, making accurate measurement essential.
Dry Martini
The benchmark gin-and-vermouth stirred cocktail; all-spirit and crystal clear, it batches beautifully since precise dilution is the only variable to control.
Espresso Martini
Vodka, Kahlúa, espresso — the after-dinner crowd-pleaser.
French 75
Gin, lemon, simple syrup, topped with champagne — festive and elegant.
French Martini
A silky vodka cocktail with raspberry liqueur and pineapple juice that shakes up a signature frothy cap — fruity and smooth, batch the vodka-Chambord base and shake hard with fresh pineapple for the foam.
Gibson
A Dry Martini distinguished only by its pickled-onion garnish; identical spirit-forward build means batching is straightforward with controlled dilution.
Gimlet
Gin and lime — clean, tart, and excellent batched.
Gin and Tonic
The definitive highball — gin lengthened with quinine tonic over ice. A clean 1:3 spirit-to-mixer ratio that batches effortlessly; pre-portion the gin and top with tonic at service to preserve the fizz.
Gin Fizz
A bright, effervescent gin sour topped with soda — the base mix batches easily, with soda added per glass to keep the fizz lively.
Godfather
A two-ingredient spirit-forward sipper of Scotch softened by nutty-sweet amaretto; equal-ish parts and zero perishables make it one of the easiest cocktails to scale and pre-batch for an event.
Gold Rush
A modern three-ingredient bourbon sour sweetened with honey syrup instead of sugar, rich and rounded; the simple spirit-to-citrus ratio batches predictably for parties.
Grasshopper
A creamy mint-and-chocolate dessert classic in equal parts; shaken with cream for a velvety texture, batching keeps its 1:1:1 ratio exact while the cream keeps the final strength gentle.
Hanky Panky
A Savoy classic of gin and sweet vermouth made unmistakable by a measure of bittersweet Fernet-Branca; entirely spirit-based and stable, it scales cleanly into a stirred batch.
Hemingway Daiquiri
A dry, tart twist on the daiquiri with grapefruit and maraschino cutting the sweetness — crisp and complex, batch the rum-liqueur base ahead and shake with fresh lime and grapefruit per serving.
Hugo Spritz
A light, floral Alpine spritz of elderflower, prosecco and soda over mint and lime — low-ABV and refreshing, which makes its 3:2 prosecco-to-syrup-plus-soda ratio easy to scale into pitchers for warm-weather events.
Hurricane
A tropical New Orleans rum punch with passion fruit and citrus — scales beautifully into a single batched pitcher for parties, since the proportions stay forgiving across volume.
Jack Rose
A rosy Prohibition-era sour of apple brandy, lemon and grenadine — fruity and tart with a deep blush, ideal for batching since the proportions are simple and the color reads beautifully at volume.
John Collins
The bourbon-based cousin of the Tom Collins; whiskey, lemon, sugar and soda make a refreshing highball whose spirit base batches easily ahead of soda topping.
Jungle Bird
A tiki classic balancing dark rum and bittersweet Campari against pineapple and lime; the fixed spirit-liqueur-juice ratio holds up superbly in large-batch tropical service.
Kir Royale
An elegant Champagne aperitif sweetened with a measure of creme de cassis. With just two components and no juice, it batches cleanly by holding the cassis dose constant per glass before topping with bubbles.
Last Word
An equal-parts Prohibition-era classic of gin, green Chartreuse, maraschino, and lime — herbaceous and tart, with the spirit trio easy to pre-batch before adding fresh lime.
Long Island Iced Tea
Five base spirits plus triple sec, lemon and a cola top — deceptively strong despite tasting like iced tea. The fixed half-ounce pours per spirit make it a textbook case for batch scaling and dilution control.
Mai Tai
Rum, citrus, orgeat — the defining tiki cocktail.
Manhattan
Rye, sweet vermouth, bitters — the stately stirred classic.
Margarita
The classic tequila sour — tart, bright, and endlessly batch-able.
Martinez
The boozy gin-and-sweet-vermouth ancestor of the Martini, lifted by maraschino and a dash of bitters; all-spirit and shelf-stable, it batches and stirs beautifully for service.
Mimosa
An equal-parts brunch staple of chilled sparkling wine and orange juice, served in a flute. Its clean 1:1 ratio scales perfectly for a crowd, and the low total ABV needs no added dilution.
Mint Julep
A Kentucky Derby staple of bourbon, sugar, and mint over crushed ice — all-spirit core with no perishable citrus, making it ideal for large-batch service.
Mojito
Rum, mint, lime, and soda — refreshing and crowd-pleasing.
Moscow Mule
Vodka, ginger beer, and lime — simple and refreshing.
Mudslide
A rich dessert cocktail of vodka, coffee liqueur and Irish cream; the cream content means it must be shaken cold and batched fresh, with low effective ABV from the heavy non-spirit volume.
Naked and Famous
A smoky equal-parts riff on the Last Word using mezcal, yellow Chartreuse, Aperol and lime; the 1:1:1:1 ratio scales cleanly for batch service.
Negroni
Equal parts, stirred — the quintessential stirred batch cocktail.
Old Fashioned
Whiskey, sugar, bitters — the original cocktail, built in the glass.
Painkiller
The creamy pineapple-coconut tiki classic from the British Virgin Islands — a crowd-pleaser whose fixed ratio batches cleanly for poolside service.
Paloma
Tequila and grapefruit — Mexico's most popular tequila cocktail.
Paper Plane
A modern equal-parts classic of bourbon, Aperol, Amaro Nonino and lemon, bittersweet and bright; the symmetrical build is ideal for large-format pre-batching.
Penicillin
Scotch, lemon, honey-ginger, peaty float — a modern classic.
Piña Colada
Rum, coconut cream, pineapple — tropical and party-ready.
Pisco Sour
A frothy Peruvian sour of pisco, lime, and sugar lifted by egg white and finished with bitters; the spirit-citrus-sweet core batches well, with egg white whipped in per round for the signature foam.
Ramos Gin Fizz
The famously fluffy New Orleans gin fizz with cream, citrus, egg white and orange flower water — labor-intensive to shake, so batching the liquid base saves real time behind the bar.
Rob Roy
The Scotch cousin of the Manhattan: whisky, sweet vermouth and aromatic bitters, stirred and silky. Three stable ingredients and a fixed ratio make it a reliable batch-and-chill candidate.
Rusty Nail
A bold two-spirit nightcap of Scotch and Drambuie, stirred over ice; being all-spirit and crystal clear it pre-batches perfectly, with dilution coming purely from stirring or controlled water addition.
Sazerac
New Orleans rye classic with an absinthe-rinsed glass and Peychaud's bitters — a spirit-forward, citrus-free stirred drink that batches and dilutes predictably.
Screwdriver
A two-ingredient brunch highball of vodka and fresh orange juice; trivially batchable since it's just a single spirit plus juice, so the dilution math hinges almost entirely on the OJ volume and any pre-batch chilling.
Sea Breeze
A tart, refreshing vodka cooler layering cranberry and grapefruit juice; built straight in the glass over ice, it scales cleanly for a crowd with only one spirit driving the ABV.
Sex on the Beach
A fruity, crowd-pleasing highball of vodka and peach schnapps lengthened with cranberry and orange juice; high juice volume and forgiving ratios make it ideal for big-batch pitchers and party pours.
Sidecar
Cognac, triple sec, lemon — a Parisian classic that batches beautifully.
Southside
A crisp gin sour shaken with fresh mint, lemon and simple syrup, like a gin mojito served up; the clean sour ratio makes it a reliable batch crowd-pleaser.
Tequila Sunrise
A built highball of tequila and orange juice with a slow grenadine sink that creates the signature sunrise gradient — juice-heavy and easy to pre-batch the spirit-and-juice base for brunch crowds, adding grenadine per glass.
Tom Collins
A tall, sparkling gin sour lengthened with soda; the citrus, syrup and soda mean batching the spirit base separately keeps the carbonation crisp at serve.
Vesper
James Bond's gin-and-vodka martini sharpened with Lillet Blanc — a fully spirituous stirred (or shaken, per Bond) drink that scales cleanly with predictable dilution.
Vieux Carré
A New Orleans monument layering rye and Cognac with sweet vermouth, Bénédictine and two bitters; complex but all spirit-and-liqueur, so it pre-batches and stirs to order without splitting.
Vodka Martini
The clean, neutral vodka take on the Martini; smooth and spirit-forward, it scales reliably for batching when you nail the water dilution.
Whiskey Smash
A bright bourbon sour built on muddled lemon and mint — citrus-forward and refreshing, so batch the spirit-and-syrup base and add fresh lemon and crushed mint to order to keep it lively.
Whiskey Sour
Bourbon, lemon, and sweetener — the essential American sour.
White Russian
A smooth, dessert-like build of vodka, coffee liqueur and cream — the spirit base batches perfectly, with cream floated fresh on each pour.
Zombie
Don the Beachcomber's legendary tiki bomb — three rums layered with lime, falernum, grapefruit, cinnamon and absinthe. Its high cumulative ABV and many components make precise batch math essential before service.
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