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No shaker needed Cocktails
Built right in the glass. Make these with zero bar tools. 22 recipes with step-by-step instructions.
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 →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.
See recipe →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.
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 →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 →
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.
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 →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 →Mojito
Rum, mint, lime, and soda — refreshing and crowd-pleasing.
See recipe →Moscow Mule
Vodka, ginger beer, and lime — simple and refreshing.
See recipe →Negroni
Equal parts, stirred — the quintessential stirred batch cocktail.
See recipe →Old Fashioned
Whiskey, sugar, bitters — the original cocktail, built in the glass.
See recipe →Paloma
Tequila and grapefruit — Mexico's most popular tequila cocktail.
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 →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 →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 →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 →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.
See recipe →