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Sour Cocktails
Classic sour cocktails — 28 recipes with exact ratios and step-by-step method.
Amaretto Sour
Amaretto, bourbon, lemon — richer and more complex than it sounds.
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 →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.
See recipe →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.
See recipe →
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.
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 →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 →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 →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 →Cosmopolitan
Vodka, cranberry, lime, and triple sec — elegant and easy to batch.
See recipe →Daiquiri
Rum, lime, sugar — deceptively simple, endlessly satisfying.
See recipe →Gimlet
Gin and lime — clean, tart, and excellent batched.
See recipe →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.
See recipe →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.
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 →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 →Mai Tai
Rum, citrus, orgeat — the defining tiki cocktail.
See recipe →Margarita
The classic tequila sour — tart, bright, and endlessly batch-able.
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 →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.
See recipe →Penicillin
Scotch, lemon, honey-ginger, peaty float — a modern classic.
See recipe →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.
See recipe →Sidecar
Cognac, triple sec, lemon — a Parisian classic that batches beautifully.
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 →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 →Whiskey Sour
Bourbon, lemon, and sweetener — the essential American sour.
See recipe →