cocktails_mit_tonic_water

Tonic Water Drinks

Drinks containing Tonic Water

Choose from 94 drink recipes containing Tonic Water.

Learn more about Tonic Water in the drink dictionary!

ABSOLUT Homecoming (Cocktail) Absolut Citron Vodka, Tonic Water Amanaconda (Cocktail) Absolut Citron Vodka, Absolut Mandarin Vodka, Sprite, Tonic Water Apple Rush (Cocktail) Apple Juice, Myer's Dark Rum, Tonic Water, Vodka Austrian Hussar (Cocktail) Apricot Brandy, Tonic Water Bacardi Dragon Berry and Tonic (Cocktail) Bacardi Dragon Berry Rum, Tonic Water Bahamas Highball (Cocktail) French Vermouth, Gin, Tonic Water Bison Tonic (Cocktail) Tonic Water, Zubrowka Vodka Brandy Water Press (Cocktail) Brandy, Tonic Water, Water Brazilian Rickey (Cocktail) Lemon, Lime, Orange, Tonic Water, VeeV Acai Spirit Bubbly Red Sex (Cocktail) Grenadine, Peach Schnapps, Tonic Water, Vodka Campari Safari (Cocktail) Campari, Gin, Lemon Juice, Tonic Water Canadian Highball (Cocktail) Crown Royal, Tonic Water Carolina Sunrise (Cocktail) Gin, Orange Juice, Tonic Water Classy Bitch (Cocktail) Gin, Rose's Lime Juice, Tonic Water, Triple Sec, Vodka Cocomoni (Cocktail) Coconut Liqueur, Grapefruit Juice, Tonic Water Compton Sunrise (Cocktail) Gin, Orange Juice, Tonic Water Corazon Invisible Hombre (Cocktail) Corazon Tequila Blanco, Lime Juice, Tonic Water Cruzan Light and Tonic (Cocktail) Cruzan Estate Light Rum Two Years, Lime Juice, Tonic Water Desperation (Cocktail) Midori, Tonic Water, Triple Sec, Vodka Doralto (Cocktail) Bitters, Lemon Juice, Superfine Sugar, Tequila, Tonic Water El Bano (Cocktail) Orange Juice, Tequila, Tonic Water End Wrench (Non-Alcoholic) Orange Juice, Tonic Water Entwistle's Error (Cocktail) Dark Rum, Lemon Juice, Tonic Water Falling Star (Cocktail) Lime Juice, Orange Juice, Spiced Rum, Tonic Water Flaming Gay Morgan (Cocktail) Bacardi 151 Proof Rum, Captain Morgan's Spiced Rum, Cherry Liqueur, Tonic Water Flirt Club (Cocktail) Basil, Brown Sugar, Lime, Tequila, Tonic Water G'intriguing (Cocktail) Cilantro Leaves, Cucumber, G'Vine Floraison Gin, Lime, Partida Agave Nectar, Tonic Water G'Spring (Cocktail) G'Vine Floraison Gin, Grapes, Tonic Water Gay Hamptons (Cocktail) Mount Gay Barbados Rum, Tonic Water Gin and Bitter Lemon (Cocktail) Gin, Lemon Juice, Superfine Sugar, Tonic Water Gin and Pink (Cocktail) Bitters, Gin, Tonic Water Gin and Tonic (Cocktail) Gin, Tonic Water Gin Drink (Cocktail) Crystal Light, Gin, Tonic Water Gin Lime Rickey (Cocktail) Gin, Lime, Lime Juice, Tonic Water Grand Tonic (Cocktail) Grand Marnier, Lemon, Tonic Water Green Hornet #1 (Cocktail) Lemon Juice, Pisco, Tonic Water Hendrick's Gin and Tonic (Cocktail) Hendrick's Gin, Tonic Water Jager Tonic (Cocktail) Jagermeister, Tonic Water Johnny's Tonic (Shooter) Orange Juice, Smirnoff 100 Vodka, Tonic Water, Tropical Fruit Schnapps June and Tonic (Cocktail) L'Espirit de June, Tonic Water Lime Cooler (Non-Alcoholic) Lime Juice, Tonic Water Little Mermaid (Cocktail) 7-Up, Apple Pucker, Tonic Water, UV Blue Raspberry Vodka Loft Lavender Lady (Cocktail) Gin, Lime Juice, Loft Lavender Liqueur, Pomegranate Juice, Soda Water, Tonic Water Long Vodka (Cocktail) Angostura Bitters, Tonic Water, Vodka Machete (Cocktail) Pineapple Juice, Tonic Water, Vodka Mandarin Tonic (Cocktail) Absolut Mandarin Vodka, Tonic Water Mandarine and Tonic (Cocktail) Mandarine Napoleon, Tonic Water Marmalade (Cocktail) Curacao, Tonic Water Maxi-Pad (Cocktail) Amaretto, Blackberry Brandy, Grenadine, Tonic Water Mel Fisher Shooter (Shooter) Goldschlager, Tonic Water Mind Eraser #1 (Cocktail) Kahlua, Tonic Water, Vodka Mind Eraser #2 (Shooter) Bacardi 151 Proof Rum, Kahlua, Tonic Water Mojito #3 (Cocktail) Angostura Bitters, Lime Juice, Mint Leaves, Sugar, Tonic Water, White Rum Mojito on IS (Cocktail) Grapefruit Juice, IS Vodka, Mint, Sugar, Tonic Water Monkeys Brain (Cocktail) Baileys Irish Cream, Grenadine, Tonic Water, Vodka Neon Popsicle (Shooter) Blue Curacao, Lime Cordial, Tonic Water New Moon (Cocktail) Gin, Rose's Lime Juice, Tonic Water, Triple Sec Orange and Tonic (Non-Alcoholic) Orange Juice, Tonic Water Paloma (Cocktail) Grapefruit Juice, Lime Juice, Tequila Casa Noble Reposado, Tonic Water Pamela (Cocktail) Tonic Water, Vodka Pearl & Tonic (Cocktail) Pearl Black Vodka, Tonic Water Pesticidal Cherries (Cocktail) Cherry Cola, Grenadine, Maraschino Cherries, Tonic Water, Vodka Polar Attraction (Cocktail) Tonic Water, White Brandy Purple Haze #5 (Cocktail) Blue Curacao, Cranberry Juice, Gin, Tonic Water Raspberry Cooler (Cocktail) Raspberry Vodka, Tonic Water Red Tonic (Cocktail) Grenadine, Lemon Juice, Tonic Water, Vodka Redneck Blitzkreig (Cocktail) Jagermeister, Southern Comfort, Tonic Water Ric Flair (Cocktail) Gin, Grapefruit Juice, Tonic Water Sestini (Cocktail) Bombay Sapphire Gin, Tonic Water Sister Starseeker (Cocktail) Grenadine, Lemon Juice, Tonic Water, White Rum Snazzy Razzy (Cocktail) Chambord Raspberry Liqueur, Stolichnaya ( Stoli ) Raspberry Vodka, Tonic Water Southampton (Non-Alcoholic) Angostura Bitters, Lime Juice, Tonic Water Starseeker (Cocktail) Grenadine, Orange Juice, Tonic Water, White Rum Summer At Orchard Beach (Cocktail) Bacardi Rum, Lime, Tonic Water Swass Factory (Cocktail) Firewater, Jim Beam Bourbon Whiskey, Mayonnaise, Tabasco Sauce, Tonic Water T and T (Cocktail) Tanqueray Gin, Tonic Water T N T #2 (Shooter) Tequila, Tonic Water Tequila Toilet (Cocktail) Orange Juice, Tequila, Tonic Water Tequonic (Cocktail) Lemon, Tequila, Tonic Water The Brooklyn Lemon-Aid (Cocktail) Cherry 7-Up, Cognac, Lemonade, Tonic Water The Doggystyle Screwdriver (Cocktail) Grapefruit Juice, Tonic Water, Vodka The Highland Berry (Cocktail) Black Raspberry Liqueur, Cranberry Juice, Hendrick's Gin, Tonic Water The Lightning Lemonade (Cocktail) Junior Johnson's Midnight Moon Lightning Lemonade, Tonic Water The Lion Gimlet (Cocktail) Lime Juice, Roaring Lion Energy Drink, Tonic Water, Vodka The Mongoose (Cocktail) Absolut Mandarin Vodka, Galliano, Tonic Water The Napacello Rangpur (Cocktail) Mint, Napa Valley Limoncello XO, Strawberries, Tanqueray Rangpur Gin, Tonic Water The Perfect Storm (Cocktail) Cranberry Juice, Grenadine, Malibu Rum, Pineapple Juice, Stolichnaya ( Stoli ) Orange Ohranj Vodka, Tonic Water Thin Blue Line (Cocktail) After Shock Blue Liqueur, Gin, Tonic Water Tomato Cooler (Non-Alcoholic) Lemon Juice, Tomato Juice, Tonic Water Triple Citrus 24 and Tonic (Cocktail) Beefeater 24, Tonic Water Vodka 'n Tonic (Cocktail) Tonic Water, Vodka Vodka and Tonic (Cocktail) Tonic Water, Vodka Ypioca Copacabana Gimlet (Cocktail) 7-Up, Lime, Lime Juice, Simple Syrup, Tonic Water, Ypioca Cachaca Crystal Zinger (Cocktail) Cranberry Juice, Orange Juice, Tonic Water, Vodka

Cocktails

A cocktail you'll love at first sip thanks to its special texture and striking mixture of flavors. There are many legends and stories about how this cocktails got its name, for sure the Americano is one of James Bond's favourite cocktails (he ordered one in 007 Casino Royale). The Americano is part of the official cocktail list of the IBA (international bartending association) and IBA cocktails are prepared all over the world according to this original recipe.

• recipe

- 1 part (1oz, 3cl) Campari

- 1 part (1oz, 3cl) Red Vermouth

1) Pour the ingredients directly in a old-fashioned glass

2) Fill with ice cubes

3) Add a splash of soda water

4) Garnish with orange slice or lemon peel.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Simple and balanced, it's considered to be one of the most famous Italian cocktails in the world. Invented in 1919 by Count Negoni - who asked to add a touch of gin rather than soda to his americano, in honour of hist last trip to London - the cocktail was finally named after the count who adored it. The Negroni is part of the official cocktail list of the IBA (international bartending association) and IBA cocktails are prepared all over the world according to this original recipe.

• recipe

- 1 part (1oz, 3cl) Campari

- 1 part (1oz, 3cl) Gin

- 1 part (1oz, 3cl) Red Vermouth

- 1 slice of orange

1) Pour all ingredients directly into a rock glass filled with ice

2) Garnish with a slice of orange.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Invented during the prohibition years and served in American style, The Boulevardier mixes European ingredients and has a rich, intriguing and intense taste.

• recipe

- 2 parts (1oz, 3cl) Campari

- 2 parts (1oz, 3cl) Red Vermouth

- 3 parts (1oz, 3cl) Bourbon Whiskey

1) Pour all ingredients into mixing glass with ice cubes.

2) Stir well and strain into chilled cocktail glass

3) Garnish with lemon twist.

Size: from 16cl to 24cl

The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.

The eye catching colour and the sweet taste makes this cocktail unique. The Campari orange was originally named Garibaldi - the soldier who fought for the Italian unification movement - as it combines two ingredients that come from north and south of Italy: Campari is from Milan and oranges from the south.

• recipe

- 1 part (1⁄4 oz, 4cl) Campari

- 3 parts (top) Orange juice

1) Pour the ingredients into a tall glass filled with ice.

2) Garnish with a slice of orange.

As the name suggests, it is commonly used to serve cocktails made with fruit juices.

In 1972, Mirko Stocchetto at the Bar Basso in Milan added sparkling wine instead of the gin by mistake to a Negroni. He then realized that this variation had some sense and this humble mistake led to the creation of a classic cocktail that is still enjoyed all around the world today, and to its name: in fact, in Italian "sbagliato" means mistaken. Ideal for those who want to enjoy a few "bubbles" without having to forget the classic sharp Negroni taste they know and love.

• recipe

- 1 part (1 oz, 3cl) Campari

- 1 part (1 oz, 3cl) Red Vermouth

- 1 part (top) Sparkling Wine

1) Build in a double rocks glass with ice.

2) Garnish with a slice of orange.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Simplicity is often the key to the best results. And this drink proves the point. All it takes is a touch of tonic water to make an irresistible, thirst-quenching cocktail.

• recipe

- 1 part (1,1⁄4 oz, 3,75cl) Campari

- 3 parts (top) Tonic Water

1) Build the drink in a balloon glass with ice.

2) Garnish with a slice of orange.

A stemmed cocktail glass with a balloon shape bowl, ideal for serving gin or cocktails.

It holds about 415 ml and is 18 cm high.

This was the most popular drink in the bar Camparino, opened by Davide Campari himself back in 1915. Simple and easy, and perfect for the aperitif when you are in town.

• recipe

- 1 part (2 oz, 6cl) Campari

- 3 parts (top) Soda water

1) Prepare directly inside the glass.

2) Pour the chilled Campari and top up with soda.

3) Garnish with an orange slice if desired.

A stemmed glass, wherein the top of the glass pushes out a bit to form a lip in order to capture the head and the body is bulbous.

Campari and the shaker were invented at almost the same time and soon became a twosome. Perhaps this is why together they create something special. Quick, uncomplicated and with a simple elegance it is one of the best ways of enjoying Campari’s complexity.

• recipe

- 1 part (2 oz, 6cl) Campari

1) Shake well with ice and pour into a chilled cocktail glass.

Size: from 16cl to 24cl

The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.

The simplest, most classic way of discovering and enjoying Campari's complexity. The ice will enhance its unmistakeable hint of bitter, entering dry and strong on the palate. The best time to enjoy it? Aperitif time, of course.

• recipe

- 1 part (2 oz, 6cl) Campari

1) Prepare this cocktail directly inside an ice-filled glass.

3) Garnish with a slice of orange.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Italy, around 1870. Campari bitter (made in Milan) came together with Cinzano vermouth (made in Turin). An encounter that changed everything. It is hardly surprising that the name Mi-To sounds exactly like the Italian word for ‘Myth’

• recipe

1 part (3 cl - 1oz) Campari

1 part (3 cl - 1oz) Red Vermouth

1) Build in a rocks glass full of ice. 2) Garnish with a peel of orange.

A stemmed glass, wherein the top of the glass pushes out a bit to form a lip in order to capture the head and the body is bulbous.

This is the Stars and Stripes version of the Negroni. It uses the characteristic American spirit – rye whiskey – instead of gin and became famous in the 50s. It is both strong and fascinating, like its most famous

admirers, the male stars of Hollywood of the time.

• recipe

- 1 part (3 cl - 1oz) Campari

- 1 part (3 cl - 1oz) Rye Whiskey

- 1 part (3 cl - 1oz) Dry Vermouth

1) Pour all ingredients into a mixing glass filled with ice cubes.

2) Stir well and strain into a chilled cocktail glass.

3) Garnish with orange peel and red cherry cocktail.

Size: from 16cl to 24cl

The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.

Campari Milano is a new reinterpretation of Campari Spritz with a touch of mint and elder flower syrup, that offers an unexpected fresh taste experience. Ideal for the hot summer nights.

• recipe

- 1 part (11⁄2 oz, 4,5 cl) Campari

- 1 part (1oz, 3 cl) Elderflower syrup

- 3 parts (3oz, 9 cl) Prosecco

1) Prepare directly inside an ice filled glass

2) Pour the prosecco first then the elderflower and finally the Campari.

3) Garnish with fresh mint leaves and stir gently.

Size: from 30cl to 60cl

This glass has recently become popular for Prosecco based cocktails.

The Mixology Map

Find out which campari cocktail perfectly suits you.

100 Best Cocktails - Mixed Drinks

0 rates

Shake over ice in a shaker, and strain into a large highball glass over crushed ice.

1 rates

Shake all ingredients (except 151 proof rum) with ice and strain into a collins glass over ice cubes. Float the 151 proo.

7 rates

Pour all the alcoholic ingredients in a highball glass. Stir sour mix in a mixer and fill the glass.

3470 rates

Pour all ingredients into a highball glass over ice cubes, stir, and serve.

2 rates

Mix wine and lemon-lime soda. Pour over ice cubes in an old-fashioned glass.

4 rates

Pour over lots of ice.

6 rates

Shake all ingredients with ice, strain into a collins glass over ice cubes, and serve.

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Rub the rim of an old-fashioned glass with lemon juice and dip into salt. Shake all ingredients with ice, strain into th.

2 rates

Simmer gently for 30 seconds and strain into a heat-proof goblet.

50 rates

Shake well until ice cold, strain into a deep champagne goblet. Add a thin slice of lemon-peel.

2 rates

stir vermouth and creme de cassis in a highball glass with ice cubes. Fill with carbonated water, stir again, and serve.

2 rates

Shake and strain into a cordial glass, and garnish with two halves of a cherry.

2 rates

Pour into an old-fashioned glass filled with broken ice. Add a twist of lemon, and serve.

4 rates

Build in a highball glass over ice, garnish with a wedge of lime, and serve.

1 rates

Shake juice of lemon, brandy, and powdered sugar with cracked ice and strain into a collins glass. Add ice cubes, fill w.

1 rates

Pour ricard over ice cubes in an aperitif glass. Add grenadine, fill with water, and stir.

13 rates

Pour into glass and fill with tonic wafer. Garnish with an orange slice or peel.

310 rates

Mix ingredients well, pour into an exotic glass and float the blue curacao on top.

1 rates

Poor ingredients over lots of ice.Garnish with slice of lime.

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Pour into a wine goblet filled with broken ice and mix. Garnish with in-season fruit, add straws, and serve.

94 rates

Mix two rums, melon, peach and blue curacao in a mixing tin with the sour mix. Pour into a collins glass with ice and ad.

3 rates

Pack a collins glass with crushed ice. Pour in scotch. Add the twist of lemon peel and serve with a straw.

0 rates

Pour into a champagne saucer, and serve.

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Shake, strain into an old-fashioned glass filled with broken ice, and serve.

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Pour juice of lime and gin into a highball glass over ice cubes. Fill with carbonated water and stir. Add the wedge of l.

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stir and strain into an old-fashioned glass filled with crushed ice. Garnish with an orange slice and a cherry.

3 rates

Pour two ounces of yukon jack over ice. Add a dash of lime juice, and serve.

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Pour the gin and the tonic water into a highball glass almost filled with ice cubes. Stir well, top with campari (to add.

5 rates

Pour grenadine into a brandy snifter, and swirl so that it coats most of the surface of the glass. Pour out the grenadin.

3 rates

Combine ingredients in a mixing glass with crushed ice. Mix well and strain into a highball glass. Garnish with a slice .

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Pour pernod and mint syrup over ice cubes in a highball glass. Fill with cold water, stir well, and serve.

5 rates

Shake and strain into a champagne saucer. Garnish with the blossom of a white orchid and a cherry on a stick.

97 rates

Shake or stir ingredients, and pour over ice in a tall glass. Sprinkle nutmeg on top, and serve.

88 rates

Pour ingredients over ice cubes and stir.

2 rates

Heat ingredients (with lemon thinly sliced into rings, and a heaped teaspoon of sugar). Strain into a heat-proof goblet .

2 rates

Pour liquors into an ice-filled collins glass. Add juices, shake, and garnish with an orange wedge and pineapple chunk.

10 rates

Mix ingredients in a highball glass with ice.

3 rates

Pour all ingredients (except lime wedge) into a highball glass over ice. Add the lime wedge and serve.

3 rates

Garnish with fresh lime cuts.

2 rates

Build all ingredients in a collins glass and top with soda. Garnish with a spiral of lime peel, and serve.

6236 rates

stir ingredients together in a collins glass filled with ice cubes. Add water and sugar if desired, to taste, and serve.

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stir ingredients together in a collins glass 3/4 filled with ice cubes, and serve.

5 rates

Combine ingredients in a large white wine glass. Twist the lemon peel to release the oil and drop it into the glass.

7 rates

Shake all ingredients with ice, strain into an old-fashioned glass over ice cubes, and serve.

1 rates

Pour the mountain dew in any kind of ordinary glass. Add the shots of watermelon schnapps and jack daniels to the glass.

21 rates

Pour jack daniels into large glass filled with ice. Pour coca-cola into the glass. Stir lightly.

0 rates

Shake all ingredients (except lemon peel) with ice and strain into an old-fashioned glass over ice cubes. Add the twist .

0 rates

Pour ingredients into a stainless steel shaker over ice, shake until completely cold then strain into a chilled stemmed .

0 rates

Pour both ingredients into a brandy snifter, stir and serve.

104 rates

Pour all but the juices, in order listed, into a hurricane glass three-quarters filled with ice. Fill with equal parts o.

29 rates

Shake the gin, lime juice and syrup well with ice, and strain into a highball glass filled with crushed ice. Dribble the.

8 rates

Place the lemon peel spiral in a highball glass and drape one end of it over the rim of the glass. Fill the glass with i.

0 rates

Pour the rum and the water into an old-fashioned glass with no ice cubes. Stir well.

2 rates

In a shaker half-filled with ice cubes, combine the gin, lemon juice, and sugar. Shake well. Strain into a sour glass an.

0 rates

In a shaker half-filled with ice cubes, combine the wine, lemon juice, sugar, and grenadine. Shake well. Pour into an ol.

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Shake with ice and strain into a chilled glass rimmed with lemon juice and sugar. Garnish with a twist of a lemon peel.

1 rates

In an old-fashioned glass, dissolve the sugar in the club soda. Add crushed ice until the glass is almost full. Add the .

1 rates

Dissolve powdered sugar in mixture of water and juice of lemon. Add gin. Pour into an old-fashioned glass over ice cubes.

1 rates

Fill the glass to 2/3 with ice cubes. Shake the gin and lime and pour into the glass.

3 rates

In a shaker half-filled with ice cubes, combine the gin, sugar, and lemon juice. Shake well. Pour into a collins glass. .

5 rates

Shake all ingredients (except champagne) well over ice cubes in a shaker. Strain into a champagne flute, fill with champ.

78 rates

Shake and strain into a champagne flute. Garnish with a speared cherry or raspberry, and serve.

3 rates

Pour ingredients into a old-fashioned glass over ice, stir, and serve.

893 rates

Pour the sambuca and kahlua into a cocktail glass. Pour the baileys and blue curacao into two seperate shot glasses eith.

523 rates

Fill the glass with ice. Add the rum and lime juice. Fill with ginger ale.

2 rates

Stir over ice cubes in a small highball glass, and serve.

3 rates

Fill a 12 oz wine glass with ice, add a lime wedge and transfer into shaker. Add ingredients, shake and pour back into g.

3 rates

Build over ice in a highball glass. Squeeze in lemon wedges, stir, and serve.

0 rates

Shake and strain into an old-fashioned glass filled with broken ice. Garnish with a speared cherry, add short straws, an.

2 rates

Pour gin and blue curacao into an ice-filled collins glass. Add lemon juice, pineapple juice and soda. Stir, and garnish.

1 rates

Stir over ice cubes in an aperitif or cordial glass, and squeeze in an orange wedge. Serve.

2 rates

Pour ingredients into a rocks or old-fashioned glass filled with ice. Garnish with a lime wheel or squeeze, and serve.

0 rates

Shake brandy, cointreau, cream, sugar syrup and egg yolk over ice cubes in a shaker. Strain into a champagne flute, and .

0 rates

Pour pisco over ice cubes in a highball glass. Fill with coca-cola or other soft drink, stir, and serve.

0 rates

Shake fairly well with enough ice, and serve.

33 rates

Combine ingredients in a highball glass. Stir, add ice and serve.

1 rates

Fill a glass with crushed ice, add rum and triple sec. Add juice and stir.

3 rates

Same as caipirinha but instead of cachaca you add white rum. It's great.

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Combine ingredients in a mixing glass and shake well. Strain into a pint glass over ice, garnish with a twist of orange .

2 rates

Combine liquers in shaker along with cream and ice. Shake and strain into a brandy snifter. Garnish with a sprinkle of n.

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In a shaker half-filled with ice cubes, combine the brandy, lemon juice, sugar, and grenadine. Shake well. Pour into an .

0 rates

Slice a lemon in half. Rub the rim of a collins glass with the lemon and dip into sugar to coat the edge. Pare the circu.

9 rates

Prepare in a blender or shaker, serve in a highball glass on the rocks. Garnish with 1 slice of pineapple and one cherry.

3 rates

Pour the Cointreau orange liqueur into a highball glass half-filled with ice cubes. Add the lime juice, fill with lemona.

9 rates

Rim tall glass with celery salt, fill with ice and ingredients. Garnish with a celery stick, straw, and lime.

3 rates

Pour the Kahlua and Rumple Minze into a highball glass and pour the Coca-cola over the top. Put the glass to your mouth .

0 rates

Stir ingredients and let sit for one minute.

0 rates

Place sugar in a saucer. Rub the rim of a cocktail glass with lime wedge and dip glass into sugar to coat rim thoroughly.

4 rates

Layer in order into a shot glass, so that the kahlua is at the bottom.

0 rates

Shake and strain into an ice-filled collins glass, and garnish with fruit.

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Mix in highball glass over ice, shake well.

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Shake and strain into a champagne saucer.

39 rates

Add the lime, sugar and mint sprigs to a highball glass and muddle with a muddler. Add several ice cubes and pour in the.

23 rates

Fill a highball glass with ice. Add the midori, sour mix and sprite, give a quick stir, and add cherries.

1 rates

Pour into an old-fashioned glass with ice and stir. Garnish with flamed orange peel, and serve.

83 rates

Pour the amaretto liqueur into a cocktail shaker half-filled with ice cubes. Add a splash or two of sweet and sour mix, .

19 rates

Have a hurricane glass filled with ice. Add ingredients, and shake. Garnish with cherry and orange.

4878 rates

Pour all ingredients except the 7-Up into a chilled glass filled with ice cubes. Top with 7-Up and stir gently.

1 rates

Combine and shake all ingredients (except mint) with ice and strain into an old-fashioned glass over ice cubes. Add the .

2 rates

Stir all but the drambuie into a coffee mug. Warm the drambuie, ignite it and pour the burning liqueur into the mug. Sti.

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Top 10 Cocktails

1001 Cocktails - Copyright © 1997-2017

Recipe: White Port and Tonic

This past fall I had the good fortune to visit the lovely, dreamy city of Lisbon, Portugal — old and genteel, vibrant and colorful, next to the sea and brimming with good food. I sipped this drink on one of my first evenings there, and fell in love. It's the classic Portuguese apéritif, and many people would say it is a summer drink. But I think it's just the right pre-dinner drink for fall and winter, and here's why.

Port wine is a sweet wine, fortified with brandy or other spirits, and it is one of the most famous exports of Portugal. It has a rather dusty reputation these days; you think of Victorian gentlemen passing the port after dinner while the ladies retire to the parlor. But I have an abiding love for port; its richness and sweetness come with an abundance of intense flavors that aren't found in many other wines.

Port and tonic, however, uses an even less-well known port: White port. This wine is made with any of four dozen grapes approved for port, and it has the sweetness of ruby port without as much of the body. It's much lighter and fresher than most dessert wines, and, as this piece in the Seattle Weekly points out, it has something of the flavor and character of the French Lillet. It's rounder and richer, though, than Lillet; its flavor lingers a little on the tongue, and the honeyed fruit flavors taste ripe instead of herbed or astringent.

Many bars and restaurants in Portugal serve a refreshing glass of white port mixed with tonic over ice, with a slice of orange, before dinner. It's sweet, but not too sweet, and awakens the appetite.

Now, many people would say that this is a summer drink. And of course this is delicious and refreshing on a hot summer day. But I find that the honeyed character of the wine suits fall and winter just as well. It has the light, refreshing characteristic of a good apéritif, but it's not nearly as crisp as a gin and tonic, or even Lillet. With a squeeze of orange, it's my current favorite way to start a fancy dinner.

Have you ever tried a port and tonic? You may have difficulty finding white port; I could only find a version of white port from California. This won't be as complex as a good Portuguese white port, but this is supposed to be an easy-drinking, inexpensive wine (and cocktail!). This bottle cost me $5, but I enjoyed it very much. Now, do make up the difference on good tonic water. I am a big fan of Q Tonic from Brooklyn; it's much less sweet than big-brand tonic, and full of really delicious flavors.

4 ounces good-quality tonic water, such as Fevertree or Q Tonic

2 ounces white port

Orange slice, to garnish

Pack a highball glass with ice. Pour in the tonic, then the port. Stir lightly. Squeeze the orange slice a bit into the drink. Sip and enjoy!

• Calories 129
• Carbs 17.7 g (5.9%)
• Sugars 14.4 g
• Protein 0.1 g (0.2%)
• Sodium 18.7 mg (0.8%)

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Liberty London Girl

The working title for my cookbook was Notes from a Modern Hostess, because one of my huge loves is having people round for food, drinks and general fun, away from the everyday hamster wheel of life, and because I have some great ideas for streamlining the process.

One of the things I say in my book is that when you are having people over the most important thing is to get a drink in their hands moments after they have walked through the door. Then, if you are running late, or the pie in the oven just won’t hurry up and brown, your guests will feel looked after and can relax whilst you run around.

Equally, I don’t think it takes any more time to make things look good: it’s no more effort to use a pretty glass than an ugly one, and I take great pleasure in opening my mid-century cocktail cabinet, and surveying the array of glasses, ice buckets and bar tools stored within. Some I have bought and some I have collected myself – I love the modern way of mixing up, say, IKEA and West Elm, with finds from Ebay, garage sales, antique shops and the like.

I try not to over complicate my aperitifs either. I’ve always loved the simplicity and speed in serving Campari and Tonics with a slice of orange, and recently I’ve discovered how easy it is to make delicious Americanos and Negronis at home (I’ve been watching the barmen at Soho House like hawks to pick up tips) to the point where I can now make them by eye. The refreshing bitter and sweet taste of Campari is the perfect forerunner to supper, when you don’t want anything too sickly to fur up your palate.

As we are now in the run up to the holiday season, my friends at Campari have given me the authentic recipes for the three most famous cocktails, mentioned above, – loved by both me and the delectable Kate Hudson, star of the new Campari calendar.

Simplicity is often the key to the best results. And this drink proves the point. All it takes is a touch of tonic water to make an irresistible, thirst-quenching cocktail.

1 part (1.25oz, 3,75cl) Campari

3 parts tonic water

Build the drink in a juice glass with ice. Garnish with a slice of lime.

Created in 1933, Campari and red vermouth met ice and soda to create the famous Americano. A legend says that the drink was given the nickname of Primo Carnera, the first Italian to win the heavyweight boxing title, in New York.

1 part (1oz) Campari

1 part (1oz) red vermouth (we like Cinzano Rosso)

Splash of soda water

Pour the ingredients directly in an old-fashioned glass filled with ice-cubes, add a splash of soda water and garnish with an orange slice and lemon peel.

Legend has it that on his return from England in 1919, Count Camillo Negroni asked his favourite bar to prepare his usual Americano with seven drops of gin instead of soda. A legend was born and still continues strong today as one of the most famous Italian cocktails in the world.

1 part (1oz) Campari

1 part (1oz) red vermouth

1 slice of orange

Pour all ingredients directly into a rock glass filled with ice. Garnish with a slice of orange.

The Campari Calendar 2016, of which only 9,999 copies are printed, will not go on sale but will be internationally distributed to friends of Campari around the world.

We have a copy of The Campari Calendar 2016 to giveaway to an LLG reader: simply leave a comment below telling us whether you are bitter or sweet – and why!

This post was written in association with Campari.

Sasha Wilkins

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14 comments

Bitter. Love a taste of tartness on the tongue.

citybushisland

I grew up in East Africa in the 70’s and 80’s, Campari for me is associated with my parents going out to glamorous cocktail parties and sundowners either overlooking the Indian Ocean or whilst on safari. My parents drank Campari with freshly squeezed orange juice, which is delicious. My first cocktail was a Harvey Wallbanger drunk at a party on the slopes of West Kilimanjaro, don’t know if it was the altitude or the alcohol that went to my head 🙂

Nathalie Czech

Bitter or sweet… not an easy question to answer!

I tend to be more bitter when dressed up for a special occasion and feeling sophisticated (in a positive way 🙂 ), but my sweet side takes over as soon as I’m snuggled up at home, enjoying some quality time with my family…

Definitely bitter. In a sophisticated kind of way!

i’m sweet. When I want to be

Jill Woods

Happy Birthday Sasha hope you have a great day xxx

Definitely sweet for me no need for bitterness!

Always bitter! It’s nicer to feel the taste of bitterness that of a sweet cocktail, which is only “sweet” …more like the 30’s and less like a dessert.

Hard to choose – but I think I am bitter and refreshing

James Hawthorne

Happy birthday LLG, with each of the many many more to come getting even better!!

Bitter. It’ just me.

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Outdoor Friendly: The White Port Cocktail

White Port Cocktail Recipe

The night is at your fingertips. Photo taken at the Yeatman Hotel overlooking Porto.

We discovered this cocktail in Portugal! White Port makes a great addition to your cocktail arsenal.

• 1 part White Port
• 1 part Tonic Water
• a twist of orange or an orange wedge

Pour White Port over ice, add tonic and straw. Add orange to garnish, drink and repeat.

Modifications

• Muddled mint
• Substitute lemon for orange
• Aromatize wine for winter with clove & cinnamon
• Substitute soda and bitters for tonic

This is how they do it in Portugal

We asked a few bartenders in Porto what the proper mixture of port and tonic was. Most bars and cafes pour one serving of Port (90 ml or 3 ounces) into a glass of ice and hand you a small bottle of tonic to pour over at your own discretion.

A Classic Portuguese Cocktail

In Portugal, Port wine is served everywhere, even at nightclubs. They don’t use the rich, tooth-staining red Port wine. Instead, the dance-all-night Port cocktail calls for White Port. Produced in the same manner as Port, White Port is made from white wine grapes in the Douro Region of Portugal (ever heard of Viosinho, Malvasia or Rabigato? Gold star!). White Ports are available both sweet and dry and for the cocktail below we used a Dry White Port.

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3 Quick Cocktails Starring Sloe Gin

These days, for better or for worse, flavored spirits are all the rage. (Wedding cake vodka: definitely for worse.) But it’s worth looking back in time and paying tribute to the original flavored liquors, made with quality spirits and real fruits, each with proud traditions of its own.

There’s no better example than sloe gin, a British favorite, made from steeping dark purple sloe berries with gin and sugar. Never heard of sloe berries? That’s because the little fruits taste pretty terrible on their own; only when steeped in booze do their more redeeming qualities emerge. (Funny, we know some humans like that, too.)

Today, Plymouth—one of the world’s classic gin brands—makes its sloe gin from a recipe dating from 1883. At about 26 percent ABV, sloe gin drinks like a fruit liqueur, rather than a gin. But while there’s a distinct, dark-berry sweetness, it’s balanced by the fruit’s own vivid acidity, and a little nuttiness from the fruit’s stone, which steeps in there too.

Though traditionally sipped neat, sloe gin’s deep fruit flavors and balance of sweet and tart make it an ideal candidate for summer cocktails. Here are three of our favorites—all easy to shake up at home, and requiring nothing more than a trip to the grocery store.

Easy: Sloe Gin and Tonic

If you’re into sloe gin, you’ll probably enjoy it on ice with just a little soda. But we think it works even better with the slight herbal bite of a good tonic water, like Fever-Tree—plus, what’s more classic than a G&T? A lime wedge is all the adornment it needs.

Instructions: Add 1½ ounces of sloe gin to a tall glass or a rocks glass with ice. Top with 4 ounces of tonic water. Garnish with a lime wedge.

Intermediate: Nice and Sloe

Sloe gin is great as the starring ingredient of a cocktail, but its distinctive flavor works well as a supporting player to various spirits, too. Here, we’re using it as an accent in a light–bodied rum cocktail, where lemon and mint pair nicely with the sloe gin’s rich berry notes.

Instructions: To a cocktail shaker with ice, add 5 to 8 mint leaves, 1½ ounces of dry white rum (we like Brugal Extra Dry), ¾ ounce of sloe gin, ¾ ounce of lemon juice, ¼ ounce of simple syrup (sugar dissolved in an equal amount of hot water). Shake all that up and strain it into a cocktail coupe. Serve garnished with a mint sprig.

Advanced: Sloe Gin Silver Fizz

This is a classic sloe gin drink, but in our version, we’re going with a few modifications. While the traditional version uses no liquor but sloe gin, we think that a backbone of classic gin makes it all the better. Use Plymouth gin or, if you really want something a little more fun, Plymouth Navy Strength, the higher-octane (but still beautifully balanced) version. At 57 percent ABV, Navy Strength gin takes this drink from a light, sweet sipper to a fully realized cocktail that’s perfect for brunch.

If you’re unfamiliar with egg white in cocktails, its appearance here may seem strange. All it contributes is a little more body, resulting in a richer, foamy texture. Rest assured that the drink won’t taste like egg at all.

Instructions: To a cocktail shaker without ice, add 1 egg white, ½ ounce of fresh lemon juice, ½ ounce of lime juice, ¾ ounce of simple syrup (sugar dissolved in an equal amount of hot water), 1 ounce of sloe gin and 1 ounce of classic gin (Navy Strength, if you’re feeling daring). Shake all that up without ice—that’s called a “dry shake,” which helps foam up the egg white. Then add ice, shake again and strain the mixture into a tall glass without ice. Add 2 ounces of soda to top. Garnish with lemon and orange wheels, or brandied cherries. Drink quickly!

Gin & Tonic

• Barneuling

• 40 ml Gin
• Thomas Henry Tonic Water

GLASS: copa glass | GARNISH: lemon zest

No matter which is your favorite gin, with Thomas Henry you will definitely mix a gin and tonic, which will taste extraordinary. The secret is that extra bit of “bitterness”, which is in Thomas Henry Tonic Water.

Show it everybody!

Check out the best Thomas Henry drinks and mix them yourself.

Thomas Henry stands for best ingredients and a unique composition. Grown-up and full taste, more indulgence, be it pure or mixed in a long drink.

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Cocktails mit tonic water

Cocktail historian David Wondrich is the world's foremost expert on the history of the American cocktail. Mr. Wondrich has been described as "A living iPod of drink lore and recipes" (New York Times) and a "crazy, bearded Civil War general" (Conan O'Brien). David is Esquire magazine's Drinks Correspondent, and has written for Saveur, Bon Appetit, Gourmet, Wine & Spirits, Real Simple, Marie Claire and more. He has written three books on cocktails and mixology.

Trafalgar Punch

During the Britannia Age of Sail, the men who sailed those great wooden ships liked nothing better than to sit around a big bowl of punch drinking toasts. Trafalgar Punch is precisely the sort of thing they would have served back then.

8 oz. Larressingle VSOP Armagnac

4 oz. Wray & Nephew White Overproof rum

The peel of 3 lemons, cut in wide spirals

6 oz. fresh-squeezed, strained lemon juice

In a 3-quart punch bowl, muddle the lemon peel and sugar. Let it sit for one hour. Stir in the lemon juice. Add the Taylor Fladgate 10 Year Old Tawny Port, Armagnac, rum and water and stir again. Carefully slide in a 1-quart block of ice. Chill for 20 minutes and grate 1/3 of a whole nutmeg over the top. Ladle out small servings into punch cups. Makes 20-30 servings.

Maria McClaire

A nod to the current trendiness of Irish whiskey and Italian bitters, the Maria McClaire uses Fonseca Siroco White Port to bridge the gap between them, creating a smooth and mellow drink that has an intriguing edge to it.

Stir well with cracked ice:

1 1/2 oz. Irish whiskey

2 dashes Peychaud's Bitters

Strain into a chilled cocktail glass and twist a thin-cut swatch of orange peel over the top.

Saint Valentine

First showcased in David Wondrich's column for Esquire, this cocktail is great for anytime of the year.

Shake well with ice:

1 1/2 oz. good, flavorful white rum

1/2 oz. orange curacao or Grand Marnier

1/2 oz. oz. fresh-squeezed lime juice

Strain into a chilled cocktail glass.

Louisville Julep

The Mint Julep - a far more popular and flexible formula than it is today - as made by Mr. Redding, who kept the Pearl Street House in Louisville twenty years before the Civil War.

Put 1 1/2 teaspoons superfine sugar and 1/2 oz water in the bottom of a pint glass and stir to dissolve. Add 6 or 7 mint leaves and press them lightly with a muddler. Fill the glass with finely-cracked ice. Add:

1 oz. Larressingle VSOP Armagnac

1 oz. Appleton Estate Reserve Rum

Pour this carefully into another pint glass, pour it back and repeat 3 or 4 times until everything is mixed.Add more ice to fill the glass, insert 4 or 5 good sprigs of mint, nestle a berry or two among the mint and add a couple of straws. Then smile.

This dark, rich and masculine pre-Prohibition classic comes from the bar of the old Waldorf Astoria hotel, on the site where the Empire State Building now stands. It was named not after the hordes of commuters who use nearby Penn Station but rather after a horse race, the Suburban Handicap, that was run every June at Sheepshead Bay (these days, they run it at Belmont).

Stir well with cracked ice:

1/2 oz. Appleton Estate Reserve Rum

1 1/2 oz. rye whiskey

Strain into a chilled cocktail glass and twist a swatch of thin-cut lemon peel over the top.

Cocktail historian David Wondrich is the world's foremost expert on the history of the American cocktail. Mr. Wondrich has been described as "A living iPod of drink lore and recipes" (New York Times) and a "crazy, bearded Civil War general" (Conan O'Brien). David is Esquire magazine's Drinks Correspondent, and has written for Saveur, Bon Appetit, Gourmet, Wine & Spirits, Real Simple, Marie Claire and more. He has written three books on cocktails and mixology.

Bar Drake Manhattan

The signature drink of the Sir Francis Drake Hotel on Powell St. in San Francisco, the secret is the smidge of maple syrup that magically blends the Fonseca Bin 27 Ruby Port and bourbon together. Seemingly everyone who has visited this ornate hotel bar remembers its "old school" Prohibition ambience and the Bar Drake Manhattan.

2 1/4 oz. Woodford Reserve Bourbon

1 bar spoon of maple syrup

Dash of Angostura bitters

Pour all ingredients over ice into a mixing glass. Stir the drink and strain into a cocktail glass. Garnish with brandied cherries.

Bin 27 Martini

During the Martini's heyday in the 1960s, the Rat Pack, James Bond and Madison Avenue exec's downed multiple rounds at lunch. The current retro appeal of Mad Men has helped make the Martini cool again and Fonseca Bin 27 Ruby Port adds a new twist to a classic cocktail.

1/2 oz. Cranberry juice

Combine all the ingredients into an ice filled shaker.

Shake and strain into chilled martini glass. Garnish with olives.

Cocktail historian David Wondrich is the world's foremost expert on the history of the American cocktail. Mr. Wondrich has been described as "A living iPod of drink lore and recipes" (New York Times) and a "crazy, bearded Civil War general" (Conan O'Brien). David is Esquire magazine's Drinks Correspondent, and has written for Saveur, Bon Appetit, Gourmet, Wine & Spirits, Real Simple, Marie Claire and more. He has written three books on cocktails and mixology.

Bin 27 on the Rocks

Bin 27's lush aromas and deep flavors are a new tasting experience on ice.

In a highball or rocks glass, fill the glass with ice and cover with Fonseca Bin 27 Ruby Port. Garnish with an orange wedge and a mint sprig.

Tawny Crushed

The young, fresh aromas and flavors of Croft Fine Tawny Port are rendered in a new way when served over crushed ice.

Fill a highball glass with crushed ice and cover with Croft Fine Tawny Port. Garnish with a lemon wheel.

Siroco and Tonic

White Port was first introduced by Taylor Fladgate in the 1930s. Fonseca Siroco's tart stone fruit aromas and flavors are given an edge and made lighter with tonic water.

1 part tonic water

Fill a highball glass with ice. Add Fonseca Siroco White Port and the tonic water. Stir well and garnish with a lemon wheel, mint leaf, or basil leaf.

Port Lemonade

Luscious red berries meet lemon to form a cherry and citrus-flavored cocktail.

1 1/2 parts vodka citron

2 parts lemonade

Fill a highball glass with ice. Add all of the ingredients and stir well. Garnish with a lemon wheel and a straw.

Ruby Sparkler

Here, the general motif of a Kir Royale is given 'the Port treatment,' and spicy, red berry flavors of Fonseca Bin 27 Ruby Port are lifted by the brut sparkling wine.

2 parts brut sparkling wine (well-chilled)

Fonseca Bin 27 Ruby Port into a well-chilled Champagne flute and top with brut sparkling wine. Garnish with a fresh blackberry or strawberry.

Taylor Fladgate Imperial

A splash of Scotch throws the profound caramel and nutty aromas and toasty flavors of Taylor Fladgate 10 Year Old Tawny Port into relief in this contemplative cocktail.

Splash of 10 Year Old Scotch whisky

Using a shaker, mix Taylor Fladgate 10 Year Old Tawny Port and the 10 Year Old Scotch whisky. Serve in a well-chilled vermouth cocktail glass. Garnish with an orange twist.

Cocktail historian David Wondrich is the world's foremost expert on the history of the American cocktail. Mr. Wondrich has been described as "A living iPod of drink lore and recipes" (New York Times) and a "crazy, bearded Civil War general" (Conan O'Brien). David is Esquire magazine's Drinks Correspondent, and has written for Saveur, Bon Appetit, Gourmet, Wine & Spirits, Real Simple, Marie Claire and more. He has written three books on cocktails and mixology.

Pink Diamond

The "classic" CROFT PINK cocktail made with CROFT PINK Port, soda water and a squeeze of lemon to underscore the clean, tart berry flavors that refresh and cleanse your palate.

1 part soda water

Lemon wheel for garnish

Pour both CROFT PINK and soda water into a highball glass filled with ice. Squeeze a lemon wedge over the top and stir. Garnish with a lemon wheel.

Pink Blossom

Created by renowned wine journalist Leslie Sbrocco, PINK Blossom is aromatic and fresh made with CROFT PINK Port, St. Germain Elderflower liqueur and brut sparkling wine. This effervescently festive delight may well have you thinking of the beach all through the year.

1 oz. St. Germain Elderflower liqueur

2 oz. brut sparkling wine

Fresh raspberries or blueberries

Put 4-5 ice cubes in a highball glass, pour in St. Germain and add CROFT PINK Port, then give a quick stir. Top with sparkling wine and garnish with a skewer of fresh berries.

Bubbles & Pink

Together, CROFT PINK Port, Prosecco, and Cointreau form the backbone of this tangy, world-offlavor cocktail. This cocktail well help you brave the cold and cool off with equal measure.

1/2 oz. Cointreau

2 dashes of bitters

1 lemon twist, as garnish

Pour all the ingredients into a chilled Champagne flute. Stir briefly and add the garnish.

Punchy Pink

This drink's wonderful blend of CROFT PINK Port, lemonade, pomegranate juice, Prosecco, and fresh strawberries is a new take on the classic holiday punch with provocatively tart, lively and vibrant flavors.

1 part lemonade

1/2 part pomegranate juice

1/2 part Prosecco

Chopped strawberries (or other fresh fruits)

A handful of mint

Make sure all ingredients are well-chilled. In a large pitcher, pour in all ingredients and stir. Serve into cocktail or punch glasses.

Classic Gin Cocktails

If the martini is the king of cocktails, then gin is the crown it wears upon its head. This grain-based liquor is flavored with juniper berries, which explains its almost pinecone-like flavor. The name gin comes from the Dutch word for juniper, jenever. Back in the 1650s, a Dutch doctor first distilled it as an elixir for calming the stomach and for stimulating the appetite. Take two martinis and call me in the morning!

Crystal Clear Martini | Photo by Meredith

Favorite Martini Recipes

It's simple, really. A whisper of vermouth, some gin, and an olive. But there are many subtle variations on this theme. How much vermouth is appropriate? There is much debate. Some recipes are playfully averse to it, recommending, say, pouring a generous portion of gin into a shaker while a friend stands in the next room waving a vermouth bottle at you. Here are just a few of the more traditional takes on the king of cocktails.

Other Ginned-Up Favorites

Of course, there's more to gin than martinis. Consider the gin and tonic. It's a classic summer drink -- so refreshing. But that wasn't the only reason that the colonial English drank G and T's in sunny, hot India: quinine in the tonic water kept malaria at bay. And the gin helped the medicine go down in the most delightful way. Here are a few delicious gin-based drinks:

Gimlet | Photo by Meredith

See our collection of Gin Cocktails.

Booze Foods

Add a little ring-a-ding-ding to the ol' dining thing. A porterhouse and a martini made the perfect power lunch--back in, oh, the late 1950s. We think the time is right to bring it back into fashion. P.S. Not advised during the work week.

Grilled Steaks with Sauteed Mushrooms | Photo by Meredith

More Gin-Friendly Foods

Get more cooking tips and awesome food finds.

About Carl Hanson

Carl will eat that. Share with him @CarlNo9 on Twitter.