Collection station
Herbal Cocktails
Classic herbal cocktails — 22 recipes with exact ratios and step-by-step method.
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 →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 →
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.
See recipe →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.
See recipe →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.
See recipe →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.
See recipe →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.
See recipe →Gibson
A Dry Martini distinguished only by its pickled-onion garnish; identical spirit-forward build means batching is straightforward with controlled dilution.
See recipe →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.
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 →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.
See recipe →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.
See recipe →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.
See recipe →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.
See recipe →Negroni
Equal parts, stirred — the quintessential stirred batch cocktail.
See recipe →Penicillin
Scotch, lemon, honey-ginger, peaty float — a modern classic.
See recipe →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.
See recipe →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.
See recipe →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.
See recipe →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.
See recipe →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.
See recipe →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.
See recipe →