Cocktails are essential to the success of any gathering or house party. Cocktails are a need in today’s modern world. Back in the 1830s, it became fashionable to create cocktails by combining alcoholic beverages with unique spirits. Following this, a variety of interesting and revitalizing cocktails were introduced. Making cocktails has evolved from its nascent origins as a way to make sharp liquor more enjoyable to become a creative art form that bartenders and mixologists all over the world strive to master.
60 Types of Cocktails
1. Mojito Cocktail
Five components make up a mojito: sugarcane juice, lime juice, soda water, mint, and white rum. This beverage comes from Cuba. Drinks are best enjoyed in Collin glasses. Lemon slice and mint are used as garnishes for mojitos.
2. Sangria Cocktail
Sangria is a fruity beverage made with red or white wine and finely chopped fresh fruit. Sangria tastes fantastic.
3. Tequila Sunrise Cocktail
This trendy cocktail, which combines sweet and sour flavours, is a California original. It is made consisting of tequila, orange juice, and grenadine syrup and is drunk straight up in a tall glass.
4. Hurricane Cocktail
Rum, fruit juice, and passion fruit syrup are used to create the sweet alcoholic beverage. This beverage is prepared in various ways throughout the world. There are two rum varieties that can be added: dark rum and white rum.
5. Long Island Iced Tea Cocktail
A popular cocktail called Long Island Iced Tea (LIIT) is frequently mixed with vodka, triple sec, tequila, light rum, gin, and cola, which give it a nice, calming amber colour. This drink has significantly more alcohol than the other well-known ones.
6. Margarita Cocktail
Tequila, triple sec, and lime or lemon juice are combined to create this sour cocktail. Glasses with a salt or sugar rim are frequently used to serve this beverage.
7. Daiquiri Cocktail
The essential ingredients in this cocktail are rum, citrus juice, and sugar or another sweetener. Banana, avocado, and Hemingway Daiquiri are just a handful of the popular Daiquiri versions that are enjoyed all over the world.
8. Manhattan Cocktail
The Manhattan cocktail was invented in New York’s Manhattan club around the start of the 1870s. whisky, bitters, and sweet vermouth are used to make it. The most popular whiskeys used to prepare this beverage include rye, Canadian, blended, Tennessee, and Tennessee whiskey.
9. Moscow Mule Cocktail
This drink, which is said to have originated in the United States of America, is created with vodka, hot ginger beer, lime juice, and is garnished with a wedge of lime. It stands out in part due to the fact that it is consistently served in a copper mug.
10. Cosmopolitan Cocktail
This drink is popularised as a feminine drink. Cosmopolitan is made with vodka, triple sec, cranberry juice and lime juice. This is offered in martini glass, this drink is of a frothy bright pink colour.
11. Bloody Mary Cocktail
The blood-red colour of the cocktail and its eerie moniker, Bloody Mary, go hand in hand. The ingredients for this extravagant drink include tomato juice, vodka, and a variety of spices and flavours, including cayenne pepper, celery, olives, and more. served inside of a highball glass.
12. Screwdriver Cocktail
It’s not what you think, though. That’s how simple this interesting beverage is made: vodka and orange juice. It comes in a variety of forms and is generally served in a highball glass.
13. Pina Colada Cocktail
This popular tropical drink has a unique flavour and appearance. Rather than being an alcoholic drink, it is more like a smoothie. A steadfast favourite over the years has been the understated yet ideal combination of coconut milk, rum, and pineapple juice.
14. Mai Tai Cocktail
With a fruity, tropical flavour that is sweet and energetic, the Mai Tai is a beverage with Polynesian influences. Since the beverage’s inception, the blend of light and dark rums, orange curacao, orgeat syrup, and lime juice has stood in for Tahitian culture.
15. Mint Julep Cocktail:
A very well-liked cocktail for a very long time consisted of Bourbon, some water, powdered and granulated sugar, and lots of mint. Leaves of mint are used as garnish.
16. Negroni Cocktail
The simple and energizingly bitter Negroni is credited as having been created in Florence in the early 20th century by the courageous Italian Count Camillo Negroni. An Italian cocktail called a Negroni is mixed with equal parts gin, vermouth rosso, and Campari. Orange peel is used as a garnish. It’s regarded as an aperitivo. Traditional Negronis are constructed over ice in an old-fashioned or rock glass, swirled rather than shaken, and topped with an orange slice as a garnish.
17. Gimlet Cocktail
Lime. Gin. plain syrup When combined in the ideal ratios, they produce the traditional gimlet, which has a hint of each flavour. The traditional Gimlet is the easiest and most revitalising drink there is. Gin, fresh lime juice, and sugar make up the gin sour cocktail, which puts it in good company with other time-tested libations.
18. Hemingway Daiquiri Cocktail
The IBA (International Bartenders Association) recognises the Hemingway Special, an all-day drink based on the Floridita Daiquiri. It is prepared in a double cocktail glass with rum, lime juice, maraschino liqueur, and grapefruit juice.
19. French 75 Cocktail
Fancy up brunch with the French 75, a perfect balance of gin, lemon juice, simple syrup, and Champagne. Or, serve the cocktail, named for a field gun popular during World War I, to guests as they walk through the door of a cocktail party to start the night on a festive, bubbly note.
20. Coquito (Puerto Rican Coconut Eggnog) Cocktail
A popular holiday beverage from Puerto Rico is called a coquito, which translates to “little coconut” in Spanish. The alcoholic beverage with a coconut base, which is sometimes called Puerto Rican Eggnog, is comparable to eggnog. Vanilla, nutmeg, clove, cinnamon, sweetened condensed milk, and Puerto Rican rum are all used to make the cocktail.
21. Espresso Martini Cocktail
A coffee liqueur, usually Kahla, is added to the espresso to give the beverage another deep layer of coffee flavour. Shake everything thoroughly to create a caffeinated beverage with the ideal proportions of alcohol, coffee, and sugar. It looks lovely with a few coffee beans as a garnish.
22. Bourbon Old Fashioned Cocktail
The Bourbon Old Fashioned is essentially just a shot of whiskey that has been spiced and sweetened. Even so, the drink is still as relevant today as it was when it first won over drinkers 200 years ago, despite its elegant simplicity. An orange slice or orange zest and a cocktail cherry are used as garnish on the old fashioned cocktail, which is made by muddled sugar, bitters, and water with whiskey. In an old-fashioned glass, it is typically served with ice.
23. Hanky-Panky Cocktail
With the flavours of sweet, bitter, and herbal in harmony, the Hanky Panky cocktail is a sweet gin martini. It’s comparable to the whiskey-based Toronto’s gin counterpart. Since I like gin drinks and find the Hanky Panky to be easier to sip, I personally prefer it to the Toronto. It has a definition that is recognised by the International Bartender Association because it is on the list of IBA official cocktails.
24. Ramos gin fizz
A Ramos gin fizz, sometimes referred to as a “Ramos fizz” or “New Orleans fizz,” is made up of gin, orange flower water, egg white, lemon and lime juices, sugar, and cream. A 12- to 14-ounce non-tapered Collins glass is used for serving. Comparing a Ramos to a standard gin fizz, the orange flower water and egg have a considerable impact on the flavour and mouthfeel. As the sugar acts as an emulsifier and the alcohol “cooks” the egg white, the key to producing this egg cocktail is to dissolve the sugar before adding ice.
25. Bellinis
When you’re entertaining brunch or enjoying a leisurely weekend in the summer, bellinis are the ideal drink to serve. They feel a little more upscale than a mimosa and are a fun substitute. they may be Italian, for example. White peaches puréed in Prosecco, an Italian sparkling wine, make up the Bellini. It’s customary in Italy to marinate fresh peaches in wine. To give the beverage a pink hue, the original recipe called for a small amount of raspberry or cherry juice. There are various versions, in part because white peaches and Prosecco aren’t always readily available. It happens far too frequently that peach nectar or peach liqueur is used to make bellinis.
26. Vieux Carré
The Vieux Carré is a traditional cocktail that originates from New Orleans in the 1930s. It is pronounced “vyur kaa ray” in the Cajun and Creole dialects. It is a complicated and fascinating beverage that has maintained its appeal throughout time. Starting with equal parts of rye whiskey, cognac, and sweet vermouth, this drink is short and slow to sip. In order to give it even more depth, not one, but two bitters are utilised, and a classic herbal liqueur is hinted at. The Vieux Carré is a warming beverage with herbal, citrus, and smokey flavours that is just a little bit sweet and spicy. Because of the cognac, Bénédictine, and two different types of bitters, it is comparable to a Manhattan but more sophisticated.
27. Dark ‘n’ Stormy
A Dark ‘n’ Stormy is a highball drink that combines ginger beer with dark rum. It is often served over ice and topped with a lime slice. Simple syrup and lime juice are also regularly used as additives. The Dark ‘n’ Stormy is extremely comparable to a Moscow mule, but instead of vodka, it uses dark rum. The original Dark ‘n’ Stormy contained Gosling Black Seal rum and Barritt’s Ginger Beer, but once the two companies’ cooperation broke down and they split, Gosling Brothers developed its own ginger beer.
28. Clover Club
Gin, lemon juice, raspberry syrup, and an egg white make up the Clover Club Cocktail. Instead of being used to provide the beverage flavor, the egg white serves as an emulsifier. So, when the drink is shaken, a distinctive foamy head forms.
29. Pisco Sour
A pisco sour is a traditional alcohol-based beverage from Peru that is often served with Peruvian food. Its base liquor, pisco, and the cocktail phrase “sour,” which alludes to the sour citrus juice and sugar ingredients, are the sources of the drink’s name. The ingredients for the Peruvian Pisco Sour include pisco from Peru as the base liquor, fresh lemon juice, simple syrup, ice, egg white, and Angostura bitters. Although similar, the Chilean recipe substitutes Chilean pisco and Pica lime for the bitters and egg white. Other variations of the drink include ones made with plants like coca leaves or fruits like pineapple.
30. Paloma
Tequila is the base of the paloma, which is a drink. Most frequently, tequila, lime juice, and a grapefruit-flavored soda like Fresca, Squirt, or Jarritos are combined to make this cocktail, which is then served on the rocks with a wedge of lime. Another alternative is to salt the rim of the glass. As an alternative, fresh white or red grapefruit juice (jugo de toronja) and club soda can be used in place of the grapefruit soda (sugar optional).The only two ingredients of a simple paloma cocktail are tequila and grapefruit-flavored soda. The cantarito, which also contains lemon and orange juice in addition to lime juice, is a more sophisticated variation of the Paloma.
31. Corpse Reviver
The Corpse Reviver family of drinks, so named because they have the strength or other qualities to be able to resuscitate even the dead, is sometimes used as alcoholic hangover “cures.” Some Corpse Reviver cocktail recipes have been lost to time, but there are still a number of variations that are frequently believed to be associated with the American Bar at the Savoy Hotel, especially those promoted by Harry Craddock that were first created at least in 1930 and are still being made today. There are several different “reviver” formulations, and the term is occasionally used as a catchall for any morning-after libation.
32. Sazerac
The Sazerac, named after the Sazerac de Forge et Fils brand of cognac brandy that was its original major ingredient, is a regional variety of a cognac or whiskey drink that originated in New Orleans. The drink is often made with cognac or rye whiskey, absinthe, Peychaud’s Bitters, and sugar, though occasionally bourbon whiskey is used in place of the rye and Herbsaint is used in place of the absinthe. Although drink historian David Wondrich and others dispute this, the name cocktail has been used in American publications since the early 19th century to refer to a blend of spirits, bitters, and sugar. Some claim it is the first known American cocktail, with origins in antebellum New Orleans.
33. Bobby Burns
Scotch, vermouth, and Benedictine liqueur are all components of the whiskey drink known as the Bobby Burns. A 4.5 US fl oz cocktail glass is used for serving.
Although it bears the name of Scottish poet Robert Burns, it is not regarded as a national beverage in the same way that the Rusty Nail is.
34. Irish coffee
Irish whiskey, hot coffee, sugar, and cream are combined to make the caffeinated alcoholic beverage known as a “Irish coffee” (caife Gaelach) (sometimes cream liqueur) Through the cream, the coffee is consumed.
35. Tommy’s Margarita
The margarita cocktail has a variation known as Tommy’s margarita. The IBA acknowledges it as a drink for the modern period. It is prepared with tequila, lime juice, and either simple syrup or agave nectar, and it is offered in a cocktail glass. It differs from a margarita in that agave nectar is chosen instead of orange liqueur to highlight the flavours of the agave-based alcohol. In order to recreate the recognisable flavours of the orange liqueur that has been left out, you will also see it created with orange bitters.
36. Blood and Sand
One of the few traditional mixed drinks that contains Scotch whiskey is Blood and Sand. It was given the name of the 1922 bullfighting film Blood and Sand starring Rudolph Valentino. The coupe glass, commonly referred to as the Champagne Coupe, is typically used to serve the blood and sand. Scotch, cherry heering, sweet vermouth, and blood orange juice make up the majority of its ingredients. Pour and shake all the ingredients in a shaker to make the cocktail. Then, double strain the mixture into a coupe glass, and top with a blood orange slice as a garnish.
37. Sidecar
Any cocktail that includes cognac, orange liqueur (Cointreau, Grand Marnier, dry curaçao, or triple sec), and lemon juice is known as a sidecar. The drink’s older brandy crusta cousin, which differs in both presentation and component amounts, may be the closest relative in terms of ingredients.
38. Painkiller
A Painkiller is a rum cocktail that bears the name of Pusser’s Rum Ltd.’s hallmark beverage. Its native British Virgin Islands are frequently linked to it. The Painkiller is a well-shaken concoction of rum, 4 parts pineapple juice, 1 part cream of coconut, and 1 part orange juice, served over rocks with lots of freshly grated nutmeg on top. It can be prepared using two, three, or four ounces of rum.
39. Ti’ Punch
Martinique, Guadeloupe, Haiti, French Guiana, Réunion, and other French-speaking Caribbean islands are particularly fond of the rum-based mixed beverage known as Ti’ Punch. Additionally, Martinique and Guadeloupe use it as their national cocktail. The caipirinha, associated with Brazil, and the daiquiri, typically associated with Cuba, are quite similar to it. The Ti’ Punch differs significantly from a daiquiri in that it primarily uses lime zest instead of lime juice.
40. Aviation
Gin, maraschino liqueur, crème de violette, and lemon juice are the ingredients for the traditional cocktail known as the Aviation. The crème de violette is skipped in some recipes. It is offered in a cocktail glass, straight up.
41. Vesper
Gin, vodka, and Kina Lillet were the primary ingredients in the original Vesper or Vesper Martini cocktail. Since it was first published in print, the compositions of its ingredients have changed. As a result, several contemporary bartenders have developed new versions that aim to more precisely resemble the original flavour.
42. Vodka Martini
The only ingredients you need to make a vodka martini are vodka, dry vermouth, and ice. For a sophisticated cocktail at home, serve in a chilled martini glass and top with olives or a lemon twist.
43. Zombie
A Tiki cocktail called the Zombie is created with various rums, liqueurs, and fruit juices. Donn Beach created it at his Hollywood Don the Beachcomber restaurant, where it initially appeared in the latter part of 1934. Soon later, at the New York World’s Fair in 1939, it gained popularity on the East coast.
44. Amaretto Sour
A cocktail made with amaretto liqueur is known as an amaretto sour. It is a variety of sour and is a concoction of base liquor, citrus juice, and sugar. The concoction is the most widely used amaretto cocktail.
45. Piña Colada
The pia colada is a rum, cream of coconut, or coconut milk, and pineapple juice cocktail that is typically served either blended or shaken with ice. Spanish pronunciations for pia and colada are pia [pia], “pineapple,” and kola [kolaa], “strained.” A wedge of pineapple, a maraschino cherry, or both may be used as garnish. The beverage comes in two varieties, both of which have Puerto Rican origins.
46. Penicillin
The Penicillin is a whisky, ginger, honey syrup, and fresh lemon juice-based drink that is approved by the IBA. Sam Ross invented the Penicillin cocktail in the middle of the 2000s while he was a bartender at New York City’s renowned Milk & Honey establishment. The cocktail immediately established itself as a modern-classic.
47. Boulevardier
The ingredients in the boulevardier cocktail are whiskey, sweet vermouth, and campari. Erskine Gwynne, an American-born author who started the Boulevardier monthly magazine in Paris and had it published from 1927 to 1932, is credited with creating it.
The Boulevardier and the Negroni share two of its three ingredients, making them similar drinks. It differs from gin by using either bourbon whiskey or rye whiskey as its main ingredient.
48. Chicago Cocktail
A brandy-based mixed drink known as the Chicago Cocktail is most likely named after Chicago, Illinois. There are various cocktail manuals from the 19th century that provide documentation on it. The following ingredients are frequently used in recipes: brandy, an orange-flavored liqueur (such as curacao or triple sec), and bitters, which are either mixed or shaken with ice and then strained or not. The cocktail is frequently topped up with champagne or white wine. Some recipes ask for coating the glass rim in sugar. It can be served straight up in a champagne coupe, flute, or cocktail glass, especially in the champagne form, or on the rocks in a double old-fashioned glass.
49. Don Alfredo
Modern Peruvian cuisine include a popular cocktail called Don Alfredo. In a cocktail glass with ice, combine Peruvian mosto verde pisco, elderflower-infused liquor like St-Germain, and lime juice to make the concoction. Sparkling mineral water is then added to fill the glass to the brim. Typically, it is served over ice in a lowball glass (or occasionally a martini glass or wine glass) with a spring of mint, basil, or lime peel on top. There are other altered versions as well as the Don Alfredo Spritz, which includes champagne or cava.
50. Prince of Wales
Whiskey, liqueur, sugar, and bitters are all stirred together before being added to the cocktail. Champagne is then added after these are mixed with broken ice and poured into a cocktail glass. In some recipes, the rye whiskey is swapped out for cognac or brandy; the maraschino is replaced with Benedictine or another liqueur; and the pineapple is swapped out for orange. Different preparation techniques are used.
51. Incredible Hulk
A green-colored cocktail known as the Incredible Hulk, Green Eyed Monster, Shrock, or Hip and Hen is created by combining Hennessy brand cognac and Hpnotiq fruit liqueur in equal portions (2 fl oz each) over ice. It bears the name of the Hulk from Marvel Comics, also known as the Incredible Hulk.
52. Between the Sheets
The Between the Sheets is a cocktail consisting of white rum (or other light rum), cognac, triple sec, and lemon juice. When made with gin, instead of rum and cognac, it’s called a “Maiden’s Prayer”.
53. Stinger
A Stinger is a pair cocktail produced by combining brandy and crème de menthe (although recipes vary). The Stinger is a two-ingredient drink because it only contains a spirit and a liqueur. Three parts brandy and one part white crème de menthe are used in the traditional Stinger recipe. But there are different Stinger recipes, and some of them ask for a mixture of brandy and crème de menthe. Despite the fact that contemporary recipes call for shaking the mixture with cracked ice, the mixture was originally stirred.
54. Flaming Volcano
A common recipe for the popular tropical drink Flaming Volcano includes rum, brandy, pineapple juice, orange juice, and orgeat syrup. There are several varieties, and the modern cocktail places more emphasis on presentation than it does on following a predetermined component list. It is frequently a multi-user beverage offered to a group in a unique bowl known as a volcano bowl, which is a beautiful ceramic bowl with a rising centre hub feature simulating a volcanic cone. Volcano bowls normally have a capacity of about 32 US fluid ounces (950 ml). Rum or another flammable liquid can be partially poured into the cone’s “crater” reservoir. When served, the crater liquor is delicately lit, and its core blue flame imparts a subdued volcanic atmosphere. In order to promote convenient group sipping from a safe distance, a blazing volcano is typically presented to a group of two or more individuals with a set of very long straws. It is also known as a scorpion bowl.
55. French Connection (cocktail)
Cognac and Amaretto liqueur are combined in equal parts to create a French Connection cocktail. The drink bears the same name as the Gene Hackman movie.
56. Curacao Punch
A beverage from Harry Johnson’s New and Improved Bartender’s Manual is called Curacao Punch (1882). The cocktail is made by mixing the sugar, soda water, and lemon juice, allowing the sugar to dissolve, pouring the mixture over crushed or finely shaved ice, and then adding the remaining components. The beverage is then mixed, and various fruits can be used as garnish.
57. Brandy daisy
The brandy daisy is a charming little drink that transforms a delightful sour cocktail with a dash of crisp soda water. The modest amount of Orange Liqueur gives the citrus a lovely orange flavour. Brandy remains the main flavour, and this cocktail really brings out the brandy’s subtle characteristics.
58. Hennchata
Hennessy cognac and Mexican rice horchata agua fresca are the main ingredients in the drink known as the Hennchata. The Hennchata contains 1.5 ounces (50 ml bottle) of Hennessy V.S. in addition to 4 ounces of horchata. The cognac bottle is inverted in a plastic holder and clipped to the rim of the thick-walled, stemmed chavela glass in which Jorge Sánchez, the inventor, serves it. As the level of horchata drops, the brandy bottle empties itself, increasing the alcohol content of the beverage as it is sipped.
59. Horse’s Neck
The IBA has recognised the American cocktail known as a “Horse’s Neck” for its distinctively long, curving strip of lemon peel. A long spiral of lemon peel is wrapped over the side of a “old-fashioned” or highball glass, and it is mixed with brandy (or occasionally bourbon) and ginger ale. The rye & ginger, a comparable Canadian beverage, is created with Canadian whisky and ginger ale.
60. Tom and Jerry
Often credited to British author and professional boxing journalist Pierce Egan in the 1820s, the Tom and Jerry is a classic holiday drink in the United States. It is an eggnog version that has brandy and rum added. It is often served hot and in a mug or bowl.
The egg yolks, sugar, and vanilla extract are folded back into stiffly beaten egg whites in a different technique. A few spoonfuls are put to a mug, followed by hot milk, rum, and nutmeg on top. During the Christmas season, pre-made Tom and Jerry batter is generally sold at local supermarkets. This batter is typically produced by businesses in Wisconsin, Minnesota, and the Dakotas.
It is advised to try a shot of each of these excellent beverages. These cocktails are simply too amazing, from the flavours to the smell to the ingredients to the serving!
