Collection station
Fruity Cocktails
Classic fruity cocktails — 22 recipes with exact ratios and step-by-step method.
Amaretto Sour
Amaretto, bourbon, lemon — richer and more complex than it sounds.
See recipe →
Aperol Spritz
Aperol, prosecco, soda — Italy's aperitivo, perfect for large groups.
See recipe →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.
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 →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.
See recipe →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.
See recipe →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.
See recipe →Cosmopolitan
Vodka, cranberry, lime, and triple sec — elegant and easy to batch.
See recipe →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.
See recipe →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.
See recipe →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.
See recipe →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.
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 →Mai Tai
Rum, citrus, orgeat — the defining tiki cocktail.
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 →Painkiller
The creamy pineapple-coconut tiki classic from the British Virgin Islands — a crowd-pleaser whose fixed ratio batches cleanly for poolside service.
See recipe →Piña Colada
Rum, coconut cream, pineapple — tropical and party-ready.
See recipe →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.
See recipe →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.
See recipe →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.
See recipe →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.
See recipe →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.
See recipe →