Cocktails by base spirit

Juniper-forward and botanical. The backbone of Martinis, Negronis, and the entire sour family.

Bourbon, rye, and Scotch. Warm, spirit-forward classics from the Old Fashioned to the Manhattan.

Clean and neutral — the most versatile base, letting mixers and citrus take the lead.

White, gold, and dark. Sugarcane spirit behind the Daiquiri, Mojito, and every tiki drink.

Champagne, Prosecco, and sparkling wine. Effortless, low-ABV, and made for a crowd.

Blue-agave spirit, bright and earthy — the soul of the Margarita and the Paloma.

Grape and apple spirits — Cognac, applejack — behind the Sidecar and the Jack Rose.

Dessert and cream cocktails built around liqueurs rather than a single base spirit.

Tequila's smoky agave cousin. Adds campfire depth to modern sours.

South American grape brandy, the floral heart of the Pisco Sour.

Brazil's fresh sugarcane spirit — grassy and funky, made for the Caipirinha.

Bittersweet Italian liqueurs — Campari, Aperol, vermouth — low-proof and built for sipping.

Drinks that combine several base spirits at once, like the Long Island Iced Tea.