Herbal Cocktails

68 recipes, including Bramble, Brazilian Negroni, Whiskey Lime and Tea.

68 Herbal cocktails, with ingredients and how to make them.

Bramble — A simplified version made with high-quality blackberry jam.
Brazilian Negroni — A Negroni twist with cachaça, sweet red vermouth, and Cynar.
Whiskey Lime and Tea — A highball of Irish whiskey, lime, and iced tea.
Gin Mint Sour — A gin sour with muddled mint, egg white, and a double strain.
Fitzgerald (Classic) — A classic sour of gin, lemon, and aromatic bitters, double strained.
Non-Alcoholic Fitzgerald — A Fitzgerald riff with zero-proof gin and a dash of bitters for aromatic structure.
Coffee Boulevardier — A Boulevardier riff with coffee liqueur in place of vermouth, stirred with Campari and whiskey.
Balanced Negroni — A riff on the classic with more gin and less Campari and vermouth, stirred to put the spirit up front.
Rabo de Galo — A stirred Brazilian classic: cachaça, sweet vermouth, and Cynar.
Americano — The Negroni's predecessor: Campari and sweet red vermouth lengthened with soda water, built over plenty of ice.
Cachaça Mojito — A mojito built with white cachaça, lightly pressed mint, and crushed ice, lengthened with soda water.
Cachaça Basil Smash — A Basil Smash with cachaça: basil muddled hard in the shaker, double strained, and aromatic in a rocks glass.
Cabrélico — Coffee liqueur and hazelnut liqueur built straight in the glass, stirred, and finished with thyme.
Bloody Mary — The vodka-and-tomato classic with homemade juice from tomato paste, soy sauce in place of Worcestershire, and a double strain.
La Sicília — A gin smash with pear-infused gin, green grapes, and basil, double strained.
Vodka Martini — A stirred classic of vodka and dry vermouth, served ice-cold up, with a lime twist.
Negroni Sour — The equal-parts Italian classic, shaken with lime, syrup, and egg white.
Tudo Efêmero — A short sour of Beerita Elétrica jambu gin, backed up with BEG gin and lemon.
Tom Collins — A long classic of gin, lemon juice, and syrup, topped with soda water.
Maré Baixa — A gin highball lengthened with cajuína and lime, with mint muddled in the glass.
Orvalho — A pale spritz of vodka and dry white wine, with lemon and thyme.
Negroni — Equal-parts Italian classic: gin, Campari, and sweet red vermouth, stirred in a rocks glass.
Dry Martini — Stirred classic of gin and dry vermouth, ice-cold in the glass, with a lemon twist or an olive.
Gin & Tonic — Classic highball of gin topped with cold tonic, plenty of ice, and lemon.
Mojito — Cuban classic of white rum, mint, lime, and soda, built in a highball without shredding the leaves.
Hugo Spritz — Floral spritz of elderflower liqueur, prosecco, soda water, and mint.
Boulevardier — Stirred classic of whiskey, Campari, and sweet red vermouth — the Negroni's cousin.
Ancoradouro — Rum highball with Cynar and orange juice, lengthened with soda water.
French 75 — IBA classic of gin, lemon, and syrup, topped with champagne in a flute.
Buckaroo — Whiskey and cola highball with three dashes of aromatic bitters — the Jack and Coke, elevated.
Coffee Negroni — A Negroni riff with coffee liqueur, less vermouth, and navel orange peel.
Blackberry Smash — Bourbon smash with blackberries and mint muddled in the glass, lemon, and ice to the rim — the cookout drink.
Strawberry Mojito — Cachaça mojito with strawberries muddled in a highball, mint just pressed, and crushed ice on top.
Bourbon Limoncello Breeze — Bourbon shaken with limoncello, honey, rosemary, and lemon, served in a rocks glass over a big cube.
Negroni Sbagliato — The "mistaken" Negroni: Campari and sweet red vermouth lengthened with prosecco in place of gin.
90's Brasileiro — A stirred drink of cachaça, sweet red vermouth, Cynar, and brigadeiro syrup in equal parts, in a rocks glass.
Jaboo & Tonic — Highball of gin and jabuticaba liqueur lengthened with tonic water and lemon.
Jaboo Negroni — An inverted Negroni: jabuticaba liqueur in place of vermouth, with small pours of gin and Campari and a tangerine twist.
Bee's Knees — A Prohibition sour: gin, lemon, and honey syrup, shaken and served up.
Gimlet — Classic of gin and lime, shaken and served ice-cold in a coupe, no ice.
Marajó — Highball of Beerita Elétrica jambu gin lengthened with ice-cold coconut water, lime, and mint.
Mint Julep — Classic of bourbon, mint, and crushed ice, built in the glass until it frosts.
Coconut Ginger Refresher — Mocktail of ginger syrup, coconut water, and mint, lengthened with soda water.
Bitter Giuseppe — Stirred drink of Cynar and sweet red vermouth, with orange bitters and a touch of lemon.
Enzoni — A Negroni that met a sour: gin and Campari shaken with grapes, lemon, and syrup, over a big cube.
Grasshopper — IBA dessert classic: white crème de cacao, green crème de menthe, and cream, shaken and served up.
Desk Job — Equal-parts stirred drink: two rums, Punt e Mes, and Cynar, in a rocks glass with a rock and a lime twist.
Alligator — Fernet-Branca sour with orange liqueur, lime, and cinnamon syrup, over a large cube.
Pimm's Cup — British fruit cup of Pimm's No. 1 lengthened with ginger ale, cucumber, strawberry, and mint.
Gin Basil Smash — Jörg Meyer smash (Le Lion, 2008): gin, muddled basil, lemon, and syrup.
Ouro de Tolo — Cynar sour with honey syrup, lime, and basil, egg white for foam in a rocks glass.
Fernandito — Argentine highball of Fernet Branca and cola, built in the glass over ice.
Martinez — Ancestor of the Dry Martini: gin, sweet red vermouth, maraschino liqueur, and orange bitters, stirred and served up.
Rosita — Tequila Negroni: reposado or blanco, Campari, sweet and dry vermouth, dash of Angostura.
Wray's Nephew — Tropical daiquiri of Jamaican overproof rum, gold rum, pineapple, and a touch of Fernet.
Italian Buck — Buck of Cynar and Amaro Montenegro with ginger syrup, lime, and ginger beer.
Cherry Amaretto Negroni — Equal-parts Negroni with cherry liqueur, amaretto, and Punt e Mes, stirred over a big cube.
Hanky Panky — Ada Coleman's stirred classic: gin, sweet red vermouth, and Fernet, served up chilled, with orange peel.
Adonis — Classic stirred aperitif of sherry, sweet red vermouth, and orange bitters, in a coupe.
Old Cuban — Modern classic of gold rum, mint, lime, and Angostura, topped with sparkling wine in a coupe.
Gin Rickey — Dry highball of gin, lime juice, and soda water — no sugar, in a tall glass.
Vesper — Bond's classic: gin, vodka, and Cocchi Americano (or Lillet Blanc), stirred and served up.
Irish Maid — Dead Rabbit modern sour: Irish whiskey, St-Germain, lemon, and muddled cucumber.
Gin Honey Old Fashioned — Old Fashioned of barrel-aged gin, honey syrup, and aromatic bitters, stirred in a rocks glass.
Blackberry Garden Tonic — Gin and tonic with blackberry syrup and lemon, lengthened with tonic in a tall glass.
Blackberry Mojito — White-rum mojito with blackberry syrup, mint, and lime, lengthened with soda water.
Velvet Pear Sour — Pear-infused gin sour with lemon and egg white, dry-shaken and double-strained into a coupe.
Golden Pear Honey Sour — Pear-infused gin sour with honey syrup and lemon, double-strained into a coupe.