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Fizzy Cocktails
Classic fizzy cocktails — 18 recipes with exact ratios and step-by-step method.
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.
See recipe →Aperol Spritz
Aperol, prosecco, soda — Italy's aperitivo, perfect for large groups.
See recipe →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.
See recipe →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.
See recipe →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.
See recipe →Dark 'n' Stormy
Dark rum and ginger beer — a Caribbean classic with serious depth.
See recipe →
French 75
Gin, lemon, simple syrup, topped with champagne — festive and elegant.
See recipe →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.
See recipe →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.
See recipe →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.
See recipe →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.
See recipe →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.
See recipe →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.
See recipe →Mojito
Rum, mint, lime, and soda — refreshing and crowd-pleasing.
See recipe →Moscow Mule
Vodka, ginger beer, and lime — simple and refreshing.
See recipe →Paloma
Tequila and grapefruit — Mexico's most popular tequila cocktail.
See recipe →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.
See recipe →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.
See recipe →