Easy Cocktails: 35 Simple, 3-Ingredient Drinks to Make at Home

[Photographs: Vicky Wasik, unless otherwise noted]

It can be fun to watch a bartender carefully add a litany of ingredients to a mixing glass: layers of different spirits, unusual liqueurs, custom tinctures, bizarre bitters. A bar is a great place to get familiar with unusual bottles and sample drinks that take a more effort than just opening the cupboard and filling a few jiggers.

At home, though, most of us want a drink we can assemble with what we have on hand; nothing that takes an overnight infusion or 12 different bottles.

If your home bar is really bare (and you're up for a trip to the grocery store for produce), you may want to start with our one bottle drinks series: all of those recipes are centered around just one spirit. But if you're a little more well-stocked, or you're considering one more bottle to add to your collection, the easy cocktails below are your new house drinks. All of them are made with three ingredients or fewer, bitters included. Optional garnishes don't count in the three items; feel free to get fancy or skip 'em altogether, depending on what you have on hand.

Three-Ingredient Cocktails: The Spirits

Gin Drinks

If you make it with vodka, call it a Kangaroo. But other than that, this classic is pretty darn flexible. You can have it dry, making jokes about looking at a bottle of vermouth, or you can actually use a little vermouth (try a fresh bottle and you might be surprised how great it is). Or you can make your martini the way we—and many of our favorite bartenders—prefer: two parts gin to one part vermouth, stirred until well chilled. In case you're wondering, here are our thoughts on the best gin for the job.

Sherry Martini

Like vermouth, sherry is a fortified wine. But unlike vermouth, it draws its distinctiveness from the funky powers of yeast and oxidation—and the wine itself—rather than added herbs and spices. Here, dry sherry adds its characteristic saline and nutty, bright, downright savory flavors to a simple martini. It doesn't really need a garnish, but a slice of jamon Iberico plays up the savory aspect even more.

Green Ghost

The Last Word is one of our favorite gin cocktails, but if you don't have maraschino liqueur on hand, you can still make this three-ingredient sibling. The herbal flavors of Chartreuse marry well with the botanicals in gin, and fresh lime juice makes it lively.

Obituary Cocktail

If you're friendly with the Martini, you might want to make the acquaintance of this drink: the Obituary starts with gin and dry vermouth, but adds in a little absinthe or pastis, for an anise flavor that brings the gin and vermouth's herbal aromatics to life.

[Photograph: Vicky Wasik]

If you're into cocktails at all, you've probably had a Negroni or twenty. You'll get the basic recipe clicking through, though you hardly need it: the drink is equal parts gin, Campari, and sweet vermouth. It's a cocktail that spawned a million easy variations, but you can also play around with the classic itself. Experiment with using a Navy-strength gin such as Perry's Tot: the boozier spirit has the muscle to grapple with the Campari. You may also want to try adjusting the ratios to your taste, or giving alternate amari like Gran Classico a try.

White Negroni

There's more than one way to make this sibling of the classic Negroni, and part of the fun is in the experimentation. If you can find Suze, Salers, or Bonal, those aperitifs will add a wonderful bitterness to the combo, but you can also try it with Cocchi Americano, as in this recipe. Some folks use rich, floral Lillet, while others turn to blanc/bianco vermouth. Your ratios will depend on which ingredients you choose, but tasting your way through the options is a pretty good way to spend an evening.

Frozen Negroni

Yes, it's basically a Negroni adapted for your blender. But this frozen drink is so good it's worth calling out here. For the best balance when frozen, the bittersweet Campari and sweet vermouth are dialed back a bit. The key to easy hosting and a frosty drink that doesn't immediately melt all the ice in your blender? Store a batch of the cocktail in your freezer overnight.

Auld Draper

[Photograph: Elana Lepkowski]

The hardest part of making this drink is tracking down a bottle of Byrrh, but now that most top-notch liquor stores carry it, even that shouldn't be too rough. What is Byrrh, anyway? It's a richly aromatic fortified red wine that contains quinine, making the flavor akin to a light port with a mildly bitter edge. (There's coffee and bitter orange in there too—it's delicious stuff!) Try it alone, then try it this way, with a little gin and orange bitters.

Back in the 1800s, sailors with the British Navy would treat their sea sickness with Angostura bitters. Straight bitters are kind of intense, so they'd mix it with gin to help it go down easier. And so the Pink Gin was born. This brown-hued version amps up the spice a little for a citrus- and clove-scented drink that's bitter and delicious.

Whiskey Drinks

Old Fashioned

The Old Fashioned is one of those drinks that proves that a cocktail doesn't need to be complicated to be good. Booze, sugar, and bitters are all you need: bourbon and rye are pretty standard, but you can also experiment with other spirits, especially good aged tequila or rum. Note that this recipe keeps its distance from fussy fruit and soda water. (Still, if you slip in a Luxardo cherry and an orange peel and gently press 'em with your muddler before adding the whiskey, we won't tell.)

Frisco Sour

Benedictine is sweet and herbal, and it's wonderful with whiskey. (You can stop there: just mix a few ounces of rye with a quarter ounce of Benedictine and a dash or two of bitters for a variation on the Old Fashioned: the Benedictine replaces the simple syrup and enlivens the cocktail, adding all sorts of herbal flavors.) But if you want something a little more bright and bracing, you'll need a lemon, too. In the Frisco Sour, spicy rye stars and the Benedictine adds interest, while the citrus cuts through and keeps things dry.

Boulevardier

It's probably the most well-known Negroni variation, but the Boulevardier deserves a spotlight of its own. This combo of whiskey with Campari and sweet vermouth is one of the most delicious simple drinks we know. Try it with both rye and bourbon and see which way you like it.

Man About Town

If I had to choose between a classic Negroni and a Boulevardier, I'd lean toward the brown-spirited one. If you feel the same way, I urge you to try this rye variation on the cocktail from Gramercy Tavern in New York. Instead of Campari, it calls for vegetal, bittersweet Cynar. It's a deep, rich drink, with a punch of rye spice and a lush, bitter finish.

Spicy rye meets sweet vermouth in this old-school cocktail; yeah, you can make it with bourbon, too, but in that case you'll want one with rye in the mashbill and a slightly higher proof. Angostura bitters bring each element together; you can garnish with a nice brandied cherry (no fluorescent red ones please!) or an aromatic lemon twist.

You don't need to use fancy (and pricey) single malt Scotch for this variation on the Manhattan; any decent blended Scotch will meld nicely with rich sweet vermouth and spicy Angostura. Not a big fan of vermouth? It could be that you've only tasted oxidized bottles. Grab a fresh one and be sure to keep it stored properly.

[Photograph: Jennifer Hess]

Ever had a Bee's Knees? It's a great simple gin sour made with honey. If you lean more toward bourbon than gin, though, give this a try: it's the same thing, more or less, but made rich with whiskey.

Blushing Betty

Have you ever tried slicing a juicy grapefruit in half, sprinkling it with sugar, and sliding it under the broiler? You end up with something tangy and bright, but also rich and caramelized—flavors we've captured in this simple drink. Even better there's no broiler work required: bourbon adds the toasty caramel notes that deepen the fresh grapefruit flavor nicely.

Moto Guzzi

I'm a little obsessed with Punt e Mes, an Italian vermouth that has a streak of unrelenting bitterness along with rich winey flavors. It's great stuff on its own, so it doesn't need much to make a great mixed drink. Paired with an equal measure of high-proof bourbon, it's the easiest Manhattan variation you can make, no extra bitters required.

Tequila Drinks

Knowing how to make a good margarita is an essential skill for any home drink-maker. Note: it does not start with a bottled mix. Instead, this perfectly balanced cocktail demands good blanco tequila, Cointreau, and fresh lime juice. (Some would say the salted rim is required and takes this over the three-ingredient limit, but I'd say that's up for debate.) Where's the sugar? Turns out you don't actually need any as long as you're working with good triple sec like Cointreau.

Rum and Cachaça Drinks

A little lime and sugar helps a bottle of rum shine; there's no need for any other fruit, and getting your blender involved makes an entirely different concoction. It's especially satisfying in warm weather, and can be a fabulous vehicle for exploring whatever new bottle of rum you track down.

Cuba Libre

It might seem like just a rum and Coke, but the Cuba Libre has more to offer, especially if you squeeze a lime in and then muddle the spent lime shell to get a little citrus oil in the mix. This easy drink is great with any aged rum, but it also shines with a funky, grassy rhum agricole instead.

Barbados Cocktail

[Photograph: Robyn Lee]

Gotta love a simple drink that really shines. Here, you'll bring together the deep molasses flavor of dark rum (we used Coruba) with spicy-tropical Velvet Falernum and fresh lime. It's a little boozy, a little sweet, and plenty bright thanks to the lime.

Dark & Stormy

This spicy-sweet-boozy-tart drink is a vacation classic: just be sure to pick up a bunch of limes, a bottle of rich Gosling's Black Seal Rum, and some spicy ginger beer when you roll into the beach town of your choice. This version is served in pretty layers, but you'll want to stir before serving so that you don't get a mouthful of straight lime.

Caipirinha

Turn on the samba music and break out the cachaça for this easy Brazilian drink. All you need to do is crush up some fresh lime quarters with sugar and add in the booze, then shake with ice 'til it's frosty-cold.

Vodka Drinks

Great Gatsby

Lillet Blanc is a floral and citrusy aperitif that's wonderful with grapefruit; here it gets fresh juice and a little vodka to cut through the fruity flavors. Drink it with pre-dinner snacks or pair it with biscuits and marmalade at brunch.

Moscow Mule

Even if you're not a huge fan of vodka, this classic drink is worth considering for summer parties. It's a cool and crisp combo of the vodka and fresh lime, sweetened and spiced with a long pour of ginger beer. Copper mugs are the standard serving vessel, but we won't judge if you use one half of your cocktail shaker (or a regular glass.)

Brandy Drinks

[Photograph: Carey Jones]

Why are Margaritas—just sours made with tequila, Cointreau, and lime—so much more popular than Sidecars, which are the same thing, except with cognac and lemon? We're not sure, but if you like a good Margarita, we urge you to give the brandy version a try. It's warm and mellow and delicious, especially if you use a nice cognac.

Japanese Cocktail

You may have heard that cognac is on the rise in the cocktail world today, but this drink is no newbie. (You could read about it back in 1862 when Jerry Thomas wrote his guide for bartenders.) The drink is rich and nutty, thanks to the mix of smooth cognac and orgeat (a tasty almond syrup), plus bitters. If you can't find orgeat near you, you can order it online or make your own at home.

Aperitifs, Amari, Sparkling Wine, and More.

Adriatique

[Photograph: Robyn Lee]

Sometimes it feels like every cocktail is just a tiny variation on another. But then you come across a drink like this one, from Boston bar star Jackson Cannon, and it's like having a new category of cocktail for the very first time. Amaro Montenegro and Aperol provide a bittersweet core that extends the flavors of fresh orange juice; it's the perfect pre-dinner drink to get your appetite going. Since this isn't too high in alcohol, you might want to mix up a pitcherful.

Campari Spritz

This slightly beefier version of an Aperol Spritz is meant to be served with appetizers like cured meats and olives—so it's no surprise that an olive garnish tastes delicious between sips. Warning: this drink may leave you pining for a vacation in Italy.

Courting Two Sisters Cocktail

If you're making this drink, step one starts by examining your bottles of vermouth. If they've been around since your birthday party two years ago, step two involves dumping the contents down the drain. In a three-ingredient cocktail, you want the good, fresh stuff. (Check out this piece to find out the best way to store vermouth.) Then it all comes together: juicier red and crisper blanc vermouth, plus a touch of anise from the absinthe, mingled together and stirred till refreshingly cold. This is a great pre-dinner drink.

Sparkling Suze Cocktail

[Photograph: Elana Lepkowski]

When you're trying out a new cocktail ingredient, it's nice to keep it simple so you can really get a sense of what the stuff tastes like. Suze, a bittersweet, slightly vegetal French aperitif, is practically a cocktail in a bottle, so it doesn't need much. St Germain elderflower liqueur highlights the apertif's floral side, and Cava adds a little fruity fizz.

Grapefruit and Ginger Sparkler

Hosting brunch? You could always make mimosas but this easy combo is a little more fun, doctoring up affordable bubbly (cheap-ish Prosecco, Cava, or Cremant is fine) with Domaine de Canton ginger liqueur. Fresh grapefruit juice puts its bright and bitter talents to work, preventing the balance from tipping too sweet.

Negroni Sbagliato

Maybe you've heard the story—this drink's a bungled version of the classic, made with bittersweet Campari, rich sweet vermouth, and whoops! Prosecco instead of the gin. It's perfect for a day when you're not quite ready for stiffer spirits.

Bitter Mimosa

Do you like your drinks a little bitter? Then you should probably have Cynar in your home bar. You can start by subbing it into any drink that calls for Campari, or give this easy brunch drink a try. It's bright like a classic orange juice mimosa, but instead of being sweet and fruity, grapefruit and Cynar give the cocktail brightness, bitterness, and a touch of mystery.

Maggie Hoffman served as Drinks Editor and then Managing Editor of Serious Eats from 2010 to July 2016. She is currently working on a cocktail book.

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Easy Cocktails

Easy does it. Yes, it’s simple to mix up a great drink with just a few ingredients. Making delicious cocktails doesn’t have to be a chore or something that needs to be worried about and stressed over. You can look like a pro with the right props and preparation, and enjoy the whole cocktail-making experience while you’re doing it. Learn how to make easy cocktails at home with only a few ingredients.

About this recipe

Who amongst you has heard of the Cuba Libre cocktail recipe? Or the Screwdriver? What about the Pink Gin? Well these are some of the most popular cocktails ever, all from the annals of great drinks history. And guess what? They’re really, really easy to make. A max of two ingredients plus garnish means win-win for time and effort – plus flavour if you choose the right products.

At your next party, the flavour-filled simplicity of the Screwdriver comes into play. Ideal with a base of cool, clear Smirnoff vodka, topped with sweet, fresh orange juice, you can enjoy it in a tall glass that won’t spill while dancing.

If you’re throwing a dinner party and the planning is getting too much, bring in a cocktail that looks great in a Martini glass – but only requires gin and a splash of angostura bitters (plus a twist of lemon) to work. Yes, pretty in pink: the Pink Gin cocktail was a society party favourite in the 19th century, and even secret agents like it – James Bond orders one in The Man with the Golden Gun.

Or at your next barbecue, create a Cuba Libre. It’s a cocktail born from the Cuban revolution, but not requiring a whole new way of mixing. Created in the time it takes to Google ‘Che Guevara’, the Cuba Libre is perfect served in a rocks glass that you can hold in one hand while basting with the other. Great nights with friends mean easy mixing rather than being stuck in the kitchen – and creating delicious cocktails without having to confront a swizzle stick or set light to your sideboard. Your easy cocktail recipes start here.

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10 Easy Cocktails Everyone Should Know How to Make at Home

While today's tweezer-wielding chefs often steer clear of old-timey dishes like Beef Wellington and Baked Alaska, mixologists still revel in the past. In fact, even the most avant-garde, smoked and foamed, molecular gastro-cocktail bars are still expected to tip their caps to the classics. Why? Because these drinks have been honed so perfectly over the years, they never go out of style. Don’t know how to whip up a flawless Manhattan or Martini? Then maybe you shouldn’t be selling your ten-ingredient car-crash of a cocktail for $15 a coupe.

Moses Laboy is one such bartender who has mastered the past, while continuing to play in the present. As the cocktail and beverage director at Bottle & Bine in midtown Manhattan, he presents a cocktail menu heavy on culinary ingredients and experimental flourishes, like an entire subset of “butter-washed” cocktails. Still, his favorite drink to whip up at home remains the humble Negroni.

As Laboy will tell you, it’s not too hard to celebrate many time-tested classics in your very own home. Sometimes all it takes is the ability to squeeze a few limes or pour a mixer until you're happy with the ratios. With less than a dozen different bottles, some decent ice, and glassware—and quick insights from Laboy on why these drinks remain classics that we still sip today—you too can become a competent at-home mixologist .

Here are 10 cocktails you should be making at home.

Ingredients: Campari, sweet vermouth, gin

Backstory: Cocktail historians have tried to track down the Negroni Zero for decades, but the still most-repeated story (possibly apocryphal) is that Count Camillo Negroni once asked a Café Casoni bartender to improve his Americano (Campari, sweet vermouth, and club soda) by using gin instead of soda water. A bit of a “bartender’s handshake” back in the day, the drink is rife for creating inventive variants, thanks to its equal parts sweet, bitter, and boozy, and played a crucial role in our modern cocktail revival.

Why it’s a classic: “Thank you Count Camillo Negroni for acquiring a taste for strong liquor while working as a rodeo clown in America. The need to satisfy your craving led the way to transforming the low ABV Americano into the paradigmatic Negroni. Hands down my favorite classic drink. Balancing sweet, bitter and strong to create the perfect cocktail."—Laboy

1 oz London dry gin

1 oz sweet vermouth

Stir with ice for 20-30 seconds. Strain into coupe glass. Garnish with orange peel.

Gin & Tonic

Ingredients: London Dry gin, tonic water, lime wedge

Backstory: It might seem hard to write the history of a drink in which every ingredient is in the name. Seems self-evident, no? Still, some genius was the first to combine the two—in this case, the clever gents in the army of the British East India Company. It wasn’t just a tasty way to get their jollies off while bored. With malaria present in 1800s India, the soldiers had taken to mixing the bitter cure-all quinine with water, sugar, lime, and, yes, gin.

Why it’s a classic: “It's the perfect, go-to warm weather drink. The lovely botanicals of a well-made gin combined with a good quinine and a healthy squeeze of a lime wedge is just what the doctor prescribed.”—Laboy

Gin (amount to preference)

Tonic water (amount to preference)

Pour over ice, garnish with lime wedge

Ingredients: Gin or vodka, dry vermouth, orange bitters (optional for gin, not necessary for vodka)

Backstory: Mr. Bond may have made it a household name, but the most famous of all cocktails had been around a century earlier. The Italian vermouth brand Martini appears in 1863, which may lend the drink its name. At the same time, though, in San Francisco, something called the Martinez had become a popular local libation. The Martinez not only had gin and vermouth, but also bitters and Maraschino. Once those latter two ingredients were stripped away, the classic Martini had emerged. It’s a drink so simple that every Martini lover eventually settles on their own preferred recipe, whether it's one that's super-dry, way-dirty, on the rocks or off.

Why it’s a classic: "Elegant botanicals from the gin are rounded out by the dry vermouth, then tied together either by a brine-y olive or the citrus essence of a lemon twist. This classic is as elegant as it gets for the mature imbiber."—Laboy

1 oz dry vermouth

Add contents to ice-filled mixing glass or metal shaker. Stir, don’t shake, for about 10 seconds. Strain into a coupe or cocktail glass and garnish with a lemon peel.

Ingredients: Bourbon or rye whiskey, sweet vermouth, bitters

Backstory: We presume the cocktail was first poured in Manhattan, but whether that was at the snooty Manhattan Club in the 1870s or in other locales on the isle in the years beforehand has yet to be determined. The drink has always had sweet vermouth, bitters, and whiskey, but over the years that latter ingredient has jumped around between bourbon, rye, and even Canadian Club. As rye made its triumphant return in the last decade, it has come to rule the roost. And new variants of the easily-made, 2:1 cocktail have also emerged, many with Brooklyn neighborhood names like the Red Hook and Bensonhurst.

Why it’s a classic: “A Manhattan brings the spiciness of rye whiskey balanced by the sweetness of fortified wine vermouth. This is a great entry level cocktail for the person just discovering American whiskey, yet still a joy for the more developed cocktail consumer.”—Laboy

2 oz rye whiskey

1 oz sweet vermouth

2 dashes Angostura bitters

Stir the ingredients with cracked ice, then strain into in a chilled coupe. Garnish with an orange twist or brandied cherry (none of that cheap maraschino bullshit).

Ingredients: White rum, fresh squeezed lime juice, sugar

Backstory: By now one of the most oft-bastardized drinks, the original daiquiri didn't come in some Slurpee-like contraption on the back bar. It was said to be invented in the town of Santiago de Cuba by an American during the Spanish-American War. By the early-1900s, it had made its way to America where it became the favorite drink of everyone from JFK to Hemingway (though, the “Hemingway Daiquiri” is now a slightly different variant). It was likewise the favored drink of the late Sasha Petraske, one of the most influential personas in the modern cocktail revival, who helped his patrons learn how this drink should actually be made.

Why it’s a classic: “The Daiquiri is a delicious combination of sweet, sour, and strong. Very easy to make, but just as easy to mess up. This is the ‘Hey chef, make me the perfect omelet’ of the bartender world.”—Laboy

1 oz fresh-squeezed lime juice

¾ oz simple syrup

Combine ingredient in a mixing glass with ice and shake well. Strain into a coupe.

Dark 'n' Stormy

Ingredients: Dark rum (preferably Gosling’s Black Seal), ginger beer, lime

Backstory: A drink backed by a brand and even trademarked, the Dark ‘n’ Stormy still manages to feel hardly corporate while evoking relaxation and island life. The story goes there was an Englishman living in Bermuda who created a dark rum he named after himself—Gosling’s. Also on the tiny island were Royal Navy officers who liked mixing Mr. Gosling’s rum with the ginger beer they had been brewing to help combat their own seasickness. The drink was delicious, and the intriguing color and look of the cocktail led to its fanciful name.

Why it’s a classic: “This is a year-round, tasty, highball cocktail. Combining delicious dark rum, with spicy, sweet ginger beer and the acidity of a well squeezed lime wedge, it’s perfect for most all occasions.”—Laboy

1 part Gosling’s Black Seal rum

2 parts ginger beer

Fill glass with ice, add, rum, then top with ginger beer. Squeeze in, then garnish with a lime wedge.

Ingredients: Cognac or brandy, orange liqueur (such as Cointreau), lemon juice

Backstory: The sidecar is named after the oddball motorcycle attachment first appeared around the end of the first World War. It’s locational start is a bigger debate, whether that was in a fancy hotel in Paris or a fancy gentleman’s club in London. Either way it was a massive hit, with its use of uniquely French ingredients such as Cognac and Cointreau.

Why it’s a classic: "It's boozy and acidic with a dry finish. I like to take a page from the brandy crusta and finish it with a half-sugar rim, making it into a sort of deconstructed cocktail. Great aperitif or, if truly in the mood, a perfect nightcap.”—Laboy

3/4 oz Cointreau

3/4 oz fresh-squeezed lemon juice

Twist the rim of a coupe into a plate of sugar so it attaches to the glass’s rim. Add all ingredients to a cocktail shaker with ice and shake until chilled. Strain into sugar-rimmed coupe and garnish with an orange peel.

Ingredients: Gin or vodka, Rose’s lime juice (or fresh-squeezed lime juice)

Backstory: While not quite as popular today as the others on this list, the Gimlet still remains an enduring classic, mainly, because it’s a piece of cake to make at home. It is said the name comes from a Sir Thomas Gimelette, Surgeon General of the Royal Navy, who was adding lime juice to gin to help his sailors combat scurvy (it seems most British-created drinks were simply made to battle ailments). Unlike other classics that would be ruined with anything but fresh-squeezed juice, the Gimlet specifically calls for bottled lime juice, namely Rose’s, which was available to sailors on long voyages when a sack of fresh-picked limes weren’t.

Why it’s a classic: “The gimlet is a combination of gin and lime cordial—though, these days with fresher ingredients being used behind bars, fresh lime juice with a touch of sugar appears too. It is a perfect, easy drinking cocktail to enjoy on a summer’s day by the pool.”—Laboy

2 oz gin (or vodka)

⅔ oz Rose’s lime juice

Shake well with cracked ice, then strain into a chilled cocktail glass.

Ingredients: Blanco tequila, fresh squeezed lime juice, orange liqueur or triple sec

Backstory: Like most cocktails, the Margarita’s origins are also murky, though the tales that have followed it to the present are about as good as it gets. Most place the drink’s creation in Tijuana, its name being a salute to an eponymous woman of one man’s unrequited affections. The best story I’ve heard? That a Tijuana nightclub owner crafted the tantalizing drink to impress a performer named Margarita Cansino—who would eventually become famous under her stage name Rita Hayworth. Nowadays, the Marg is often seem as a chain restaurant booze-bomb in a giant blue glass, but like the Daiquiri, when made simply at home it is a balanced, elegant drink.

Why it’s a classic: "It's a gift from the agave gods. It has stood the test of time by bringing sweetness and acidity into perfect harmony. Whether you prefer it on the rocks or straight up with a salted rim, or even a frozen version on the beach, this is the O.G. party starter."—Laboy

2 oz silver tequila

1 oz fresh-squeezed lime juice

Rub a lime wedge over the rim of a rocks glass (or Margarita glass) then twist on a plate of coarse salt so it attaches. Shake the ingredients with cracked ice, then strain into a glass over ice.

Champagne Cocktail

Ingredients: Champagne or sparkling wine, sugar cube, bitters

Backstory: The Champagne Cocktail dates all the way back to legendary barman Jerry Thomas. In his 1862 book How to Mix Drinks: Bon Vivant’s Companion, the “Professor” sets forth the standard recipe for a sparkling wine cocktail which still lives on to this day. Back in Thomas’s day it was known as “Chorus Girl's Milk,” and it remains one of the few “famous” Champagne cocktails.

Why it’s a classic: “It's first truly sophisticated classic cocktail, giving you the strength of brandy with the effervescent, classiness of champagne. Still the go-to cocktail at any dinner party.”—Laboy

2 dashes Angostura bitters

Add 2 dashes of Angostura bitter and sugar cube into a Champagne flute. Add cognac followed by gently pouring chilled champagne. Express a lemon twist over top.

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Very refreshing and well balanced variation of a margarita.

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The next pumpkin spice latte.

Get the recipe from Delish.

Moscow Mule Mimosas

Switch up your brunch routine.

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Porn Star Martinis

Despite the name, it's still good.

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Grilled Cheese Bloody Marys

The cocktail version of grilled cheese and tomato soup.

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Apple Pie Sparklers

No fall party would be complete without apple pie sparklers.

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Apple Pie Vodka

This is how fall lovers get their drink on.

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Caramel Apple Spritzers

Apples on apples on apples.

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Vodka Pink Lemonade Slushies

Sweet, sour, and crazy adorable.

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Toasted Marshmallow Campfire Cocktail

This creamy concoction hits the sweet spot between cocktail, coffee, and dessert.

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Dieting should never stand in the way of a party.

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