20 Classic Cocktail Recipes Everyone Should Know

• Bourbon or rye60 ml (2 oz)
• Simple syrup7.5 ml (¼ oz)
• Angostura bitters2 dashes

Add syrup and bitters to a mixing glass with ice, add the whiskey and stir for 20–30 seconds. Strain over one large ice cube and express an orange peel over the top.

The template for all cocktails: spirit, sugar, bitters, water. Use rye for a spicier drink.

• Rye whiskey (or bourbon)60 ml (2 oz)
• Sweet vermouth30 ml (1 oz)
• Angostura bitters2 dashes

Stir everything with ice until well chilled, then strain into a chilled coupe. Garnish with a cherry.

Bourbon works too and gives a softer, sweeter Manhattan.

• London dry gin60 ml (2 oz)
• Dry vermouth15 ml (½ oz)

Stir gin and vermouth with plenty of ice for about 30 seconds. Strain into a well-chilled glass and garnish.

Use fresh vermouth — once opened it belongs in the fridge and lasts about a month.

• Gin30 ml (1 oz)
• Campari30 ml (1 oz)
• Sweet vermouth30 ml (1 oz)

Stir all three with ice, strain over fresh ice (or build directly in the glass) and garnish with orange.

Equal parts make it easy to remember. Bitter, sweet and herbal at once.

• Bourbon45 ml (1½ oz)
• Campari30 ml (1 oz)
• Sweet vermouth30 ml (1 oz)

Stir with ice and strain into a chilled coupe or over a large ice cube. Express orange peel on top.

A Negroni with whiskey instead of gin — rounder and warmer.

• White rum60 ml (2 oz)
• Fresh lime juice25 ml (¾ oz)
• Simple syrup15 ml (½ oz)

Shake hard with ice for 10–12 seconds and double-strain into a chilled coupe.

The real daiquiri is not frozen or pink — just rum, lime and sugar in perfect balance.

• 100% agave tequila blanco50 ml (1¾ oz)
• Orange liqueur20 ml (¾ oz)
• Fresh lime juice25 ml (¾ oz)

Optionally rim half the glass with salt. Shake everything with ice and strain over fresh ice or into a chilled coupe.

Salting only half the rim lets each sip be your choice.

• Bourbon60 ml (2 oz)
• Fresh lemon juice25 ml (¾ oz)
• Simple syrup20 ml (¾ oz)

Shake with ice and strain over fresh ice. For a silky foam add one egg white (optional) and shake first without ice, then again with ice.

Raw egg white carries a small food-safety risk; use pasteurised egg white or aquafaba (chickpea water) instead.

• Cognac or brandy50 ml (1¾ oz)
• Orange liqueur20 ml (¾ oz)
• Fresh lemon juice20 ml (¾ oz)

Shake with ice and strain into a chilled coupe.

A VS or VSOP cognac is perfect — save older bottles for sipping.

• Gin60 ml (2 oz)
• Fresh lime juice20 ml (¾ oz)
• Simple syrup15 ml (½ oz)

Shake hard with ice and strain into a chilled coupe.

Swap gin for vodka and you have a Vodka Gimlet.

• Vodka (citrus vodka if you have it)40 ml (1¼ oz)
• Orange liqueur15 ml (½ oz)
• Fresh lime juice15 ml (½ oz)
• Cranberry juice30 ml (1 oz)

Shake with ice and strain into a chilled glass.

It should be pale pink and tart, not deep red and sugary.

• White rum50 ml (1¾ oz)
• Fresh lime juice25 ml (¾ oz)
• Simple syrup20 ml (¾ oz)
• Mint leaves8 leaves
• Soda waterTop up

Gently press the mint with syrup and lime in the glass (don't shred it). Add rum, fill with crushed ice, top with soda and stir from the bottom.

Bruising mint too hard releases bitter flavours — press, don't pulverise.

• Gin50 ml (1¾ oz)
• Fresh lemon juice25 ml (¾ oz)
• Simple syrup15 ml (½ oz)
• Soda waterTop up

Shake or stir gin, lemon and syrup with ice, strain into an ice-filled tall glass and top with soda.

Essentially a sparkling gin lemonade — refreshing and forgiving.

• Gin30 ml (1 oz)
• Fresh lemon juice15 ml (½ oz)
• Simple syrup10 ml (¼ oz)
• Chilled sparkling wine60 ml (2 oz)

Shake gin, lemon and syrup with ice, strain into a flute and top with sparkling wine.

Stronger than it tastes — the bubbles speed up how quickly alcohol is absorbed.

• Vodka50 ml (1¾ oz)
• Coffee liqueur20 ml (¾ oz)
• Fresh espresso30 ml (1 oz)

Shake very hard with ice to build the foam, then double-strain into a chilled coupe.

Contains caffeine — which can mask how drunk you feel. It does not sober you up.

• Vodka45 ml (1½ oz)
• Tomato juice120 ml (4 oz)
• Fresh lemon juice15 ml (½ oz)
• Hot sauce (plus salt and pepper)2 dashes

Combine everything with ice, pour back and forth between two glasses to mix gently, then pour into an ice-filled glass.

Add Worcestershire sauce, celery salt or horseradish to taste.

• Irish whiskey40 ml (1¼ oz)
• Hot fresh coffee120 ml (4 oz)
• Brown sugar or syrup10 ml (¼ oz)
• Lightly whipped cream30 ml (1 oz)

Warm the glass with hot water. Stir sugar into the coffee, add whiskey, then float lightly whipped cream over the back of a spoon. Don't stir.

The cream should be pourable but thick enough to float.