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Royalton's H 75 Cocktail

Royalton's H 75 Cocktail

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The H 75 Cocktail is made with FAIR Vodka.

Another FAIR Vodka cocktail recipe has taken one of New York's hottest hotel bars, the Forty Four at Royalton, by storm. As one of the delicious cocktails on Royalton's large cocktail (and shooter) menu, the H 75 at is a unique twist on the classic champagne cocktail, the French 75.Head to Royalton to try the refreshing cocktail.


  • 1 Ounce FAIR Vodka
  • 1/2 Ounce Hibiscus syrup
  • 1/2 Ounce Lemon juice
  • 2 Dashes of Fees Aromatic Bitters
  • 3 Ounces Champagne
  • 1 Rosebud

10 Budget-friendly Cocktail Hors d'Oeuvres

Enjoying time with friends makes the holidays -- or any day -- more enjoyable. If you're looking to save a little money, though, you can still have fun by entertaining at home. Whether it's a New Year's Eve countdown party or an intimate birthday party for friends, these 10 budget-friendly cocktail hors d'oeuvres will give you and your guests even more reason to celebrate. And you don't need a new custom kitchen to prepare these savory and sweet bites. Just making the most of your tiny flat with a minifridge and microwave can still score you the crown of hostess-with-the-mostest. The appetizer suggestions in the following sections make the most of a little bit of money, accentuated with a modest portion of creativity. Cheers and happy eating!

Cheese platters can make delicious and budget-friendly cocktail hors d'oeuvres. To get the most bang for your buck, select several varieties of cheese that are standard in your region -- they'll likely be the most economically priced. You can cut them into cubes and serve with small chunks of deli ham and turkey that your guests can stack up on party toothpicks like mini kabobs. Or, you can place slabs of different types of cheese on a tray with assorted crackers. Be sure to provide a knife to slice each variety of cheese.

Grissini (thin, salted pastry breadsticks) also go great with hard and soft cheeses. You can easily bake grissini or cheese straws using store-bought refrigerated pie crust. As a time-saving tip, Martha Stewart advises baking breadsticks two days in advance of your party (they'll still be fresh come party time) [source: Martha Stewart]. For a stunning presentation that's easy on the eyes and your wallet, try these recipes for Cheese Pinecones and a Pesto Cheese Wreath.

Fresh fruit dipped in chocolate is always a crowd-pleaser. Whether you prefer milk, dark or white chocolate, each type makes a delightful and budget-friendly appetizer when combined with in-season fruit (which is typically less expensive than out-of-season fruits). If you're looking for variety and an interactive experience for your guests, offer them a chance to dip banana chunks, kiwi slices or pineapple wedges in chocolate fondue. Marshmallows and dried fruits like apricots work nicely with fondue as well.

For a very simple approach to chocolatey fruit, try Chocolate Dipped Strawberries, which you can coat partially or cover completely with a cocoa shell. Or, you could use this recipe for a Chocolate Lace Bowl in which to serve raw fruit or candied goodies.

Arrange chocolate-dipped fruit on serving trays with green garnishes of fresh mint, lettuce or kale, or for a festive holiday touch, with small ornaments or candy canes.

Move over, filet mignon: Fruit wrapped in bacon is a hot hors d'oeuvre that your guests will rave about. Imagine juicy, sweet chunks of pineapple tucked inside crisp, smoky bacon, held together with a festive party toothpick. Why not try wrapping bacon around grapes or slices of apples, pears or mangoes? Different fruit and bacon combinations will result in unique taste sensations. Of course, you can marinate the bacon for extra flavor or provide complementary sauces to dip these hors d'oeuvres in. Barbecue sauce, poppy seed dressing and orange marmalade are good choices.

For party-goers who don't eat pork, prepare some wrapped fruit with beef or turkey bacon. And your vegetarian friends will appreciate mock bacon made from soy.

To keep costs down, buy fruit in bulk and use it for other appetizers, like the chocolate-dipped fruit we just read about.

25 of the Best Brunch Cocktails

Upgrade your weekend routine with these killer sippers.

Brunch drinks need not be limited to stalwarts like the Bloody Mary and Mimosa . Here are 25 cocktails that will take your next brunch experience to another level.

2 oz cold brew coffee
1 oz Amaro Averna
.5 oz Wild Turkey 101 Bourbon
.25 oz cinnamon syrup
3 dashes orange bitters
2dash Angostura Bitters

Stir all ingredients in a mixing glass filled with ice. Strain into an Old Fashioned glass filled with ice and garnish with an orange twist.

From Cory Fitzsimmons at Union Square Cafe in New York City

2 oz Casa Noble Reposado Tequila
2 thin slices jalapeño
1 tbsp sliced ginger
1 oz lemon juice
.75 oz simple syrup
Ginger ale or ginger beer
Dash bitters
Lemon wedge

Shake until chilled. Strain into glass over ice, top with ginger ale or ginger beer. Add bitters. Garnish with lemon wedge.

1.25 oz BLK EYE Vodka
4 dashes lime juice
2 dashes Cholula Chili Lime
2 dashes Worchester sauce
Top with Zing Zang

Rim glass with salt or Halo del Santo. Add all ingredients in a glass over ice, stir and garnish with pickled okra or jalapeno stuffed olive.

1.5 oz bourbon
.5 oz Amaro Nonino
4 oz cold brew coffee

Build in Collins glass filled with ice and top with whipped cream.

From Love & Salt in Manhattan Beach, California

1 oz Citadelle Gin
1 oz Blueberry Lavender Cordial*
.25 oz lime juice
1.5 oz sparkling wine
2 dashes of lavender bitters

Shake all the ingredients together, strain into a coupe glass, top with sparkling wine. Garnish with a Lavender Sprig on the top of the glass.

*Blueberry and Lavender Cordial:
In a pan, muddle 375g of blueberries with 250 g of white sugar. Add 375 g of water, then low heat until sugar get dissolved. Then add 3 g of dry lavender, let it cover for 20 minutes, then strain. Blend the liquid (with the help of a Vitamix) with 5 g of malic acid and 2.2 g of tartaric acid.

From Xavier Herit at the NoMo SoHo Hotel in New York City

.5 oz Ancho Reyes Verde
2 oz beef broth
2 oz Bloody Mary mix
2 dashes Dashi
Garnish: Candied Bacon, Lime, Cornichon, Tajin (for rim of glass)

Combine all ingredients into a soda glass rimmed with Tajin. Garnish with skewered cornichon, candied bacon and a wedge of lime.

2 oz Russell&rsquos Bourbon
.75 oz lemon juice
.75 oz simple syrup
3 grapes
.5 oz red wine

Combine ingredients with ice in a cocktail shaker and shake. Strain over two ice cubes in a wine glass. Garnish with a red wine float poured over the back of a bar spoon.

1 dash rose water
1 oz hibiscus syrup
1 wild hibiscus flower soaked in syrup
Champagne or Sparkling Wine

In a champagne flute, add dash of rose water, hibiscus syrup, and a syrup-soaked hibiscus flower. Top with champagne or sparkling wine.

Courtesy of Bouchon Café in the Time Warner Center, New York City

1 oz Matusalem Rum
1 oz Coruba Rum
1 oz lime juice
1 oz blood orange
.5 oz passion fruit
.5 oz simple syrup
.5 Grenadine
2 dashes Jerk Bitters

Shake all ingredients with cubed ice and double strain into Hurricane Glass. Fill with cubed ice and top with shaved ice. Garnish with Pineapple leaves and a banana stump with a scoop taken out. Fill with Don Q 151 and light on fire. Sprinkle cinnamon allspice on top.

From Beverage Director Aaron Paul at Kaya in San Francisco

4 oz Vanilla Draft Latte
1 oz Frangelico hazelnut liqueur
2 oz rum of choice
.5 oz Kahlua

Combine ingredients in a martini glass.

1 oz Tito&rsquos Vodka
1 oz Mathilde Pear Liqueur
1.5 oz pear purée
.5 oz lemon juice
Splash of soda
Garnish: pear wheel and charred rosemary sprig

Shake all ingredients with ice and strain into a highball glass with ice. Splash with soda and garnish

From mixologist Johnny Swet at the Skylark in New York City

1/2 cup sugar, for rim
1 lime, sliced into rounds
4 oz vodka
4 oz ginger beer
4 oz prosecco
2 oz orange juice

Rim two glasses with a slice of lime and dip in sugar. Divide vodka, ginger beer, prosecco, and orange juice into two glasses. Serve.

.5 oz simple syrup
.5 oz lemon juice
1 oz peach nectar
.5 oz vodka
.5 oz Lillet Rose
4 oz São João rosé sparkling wine
2 dashes grapefruit bitters
Large grapefruit peel

In a wine glass (single) or steelite carafe, add all ingredients but the garnish. Stir well with a bar spoon. Fill wine glass with ice. Garnish with grapefruit peel.

From Barcelona Wine Bar in West Hartford, Connecticut

1.5 oz Poland Select (or other vodka of choice)
.5 oz lemon juice
.25 oz Worcestershire Sauce
2 bar spoon horseradish
1 tsp Zataran&rsquos Crawfish Boil Spice
Pinch of fresh ground pepper
5 oz tomato juice (1 whole can)

Combine ingredients in a glass and garnish with two olives and a lemon wheel.

From Nick Bennett, head bartender at Porchlight, New York City

1 seedless cucumber, thinly sliced
1 lime thinly sliced
Fresh mint leaves
1/4 cup lime juice
1/4 cup honey
1 bottle Kim Crawford Sauvignon Blanc
1 liter bottle carbonated water, chilled

In a large pitcher, combine cucumber, lime slices and 12 mint leaves in a large pitcher. In a small bowl, stir together lime juice and honey until combined. Pour over cucumber mixer, add wine, stirring gently. Cover and chill for at least two hours. (Recipe makes a batch. For single serving, use parts&mdash1 oz = 1 part).

1 oz bourbon
1 oz Aperol
.5 oz Amaro Nonino
.5 oz Fruitations Grapefruit Syrup
3 oz prosecco
Garnish: grapefruit peel

Combine bourbon, Aperol, Nonino, and grapefruit syrup in a mixing glass. Add ice, shake, and strain over ice in a rocks glass. Top with prosecco and garnish with a grapefruit twist.

2 oz Berkshire Ethereal Gin
.5 oz Gunpowder Green Tea
.5 oz honey
Top with elderflower prosecco
Garnish: mint and flower

Shake all ingredients with ice and strain into a coupe glass. Top with prosecco and garnish with mint and flower.

.25 oz raspberry purée
.5 oz simple syrup
.5 oz Tito's Vodka
Garnish: lemon twist

In a shaker tin, quick shake for 5 seconds, and top with 3 oz sparkling wine and a lemon twist garnish. Double-strain into stemless wine glasses. Add ice 3/4 of the way up.

2 oz Sombra Mezcal
.5 oz ITALICUS Rosolio di Bergamotto
.33 oz fresh lime juice
.5 oz agave syrup
Several dashes habanero tincture

Place all the ingredients into a shaker, add ice and shake well. Strain into a hollowed-out red bell pepper and garnish with a habanero pepper.

From Miguel Aranda at Boticarios, New York City

5 pomegranate seeds
1 ounce pomegranate liqueur
4 oz chilled champagne

Add pomegranate seed to glass. Add liqueur and pour in champagne.

3 oz. Ruffino Sparkling Rosé
2 oz. Grapefruit Juice
.75 oz. Grand Marnier

Build in a highball glass with ice. Garnish with an orange and grapefruit wedge.

3 oz G.H. Mumm Champagne
.75 oz simple syrup
.75 oz lime juice
2 cucumber slices
4 mint leaves
1.25 oz ginger juice
1 oz pomegranate juice
Sprig of mint

Muddle everything except the champagne. After muddling, add G.H. Mumm and ice and hold tight and shake/strain over ice in a champagne glass and garnish with a sprig of mint.

Yield: 1 quart
3.5 oz Lea & Perrins Worcestershire Sauce
2 tsp Tabasco
1 oz lemon juice
1.5 oz olive brine
2 tsp beef demi glace
1 tbsp grated horseradish
1 tsp salt
1 tsp celery seed
2 tsp ground black pepper
1 tbsp diced garlic

Combine ingredients in quart container and top with Sacramento tomato juice. Combine with 2 oz Old Forester Bourbon per serving.

2 dashes of Bittermen&rsquos Orchard Celery Shrub
.5 oz cane syrup
.5 oz pineapple juice
.5 oz celery Juice
.25 oz Bigallet Thym liqueur
.5 oz St. George Green Chile Vodka
1 oz Pueblo Viejo Blanco Tequila
.5 oz Del Maguey Vida Mezcal
1 oz Fever Tree tonic water

Combine ingredients in cocktail shaker and shake with ice. Strain into Collins glass. Top with tonic water and garnish with a pineapple slice and thyme sprig.

From Karen Fu, bar manager at Studio at the Freehand Hotel in New York City

1.5 oz The Botanist Gin
2 oz prosecco
.75 oz freshly squeezed orange juice
.5 oz freshly squeezed lime juice
.5 oz simple syrup

Add The Botanist Gin, orange juice, lime juice, and simple syrup to shaker. Fill with ice and shake. Strain into a champagne flute. Top with prosecco. Garnish with your favorite spring flower or orange peel.

This gnocchi (Is it pasta? Is it a salad?) with a jammy cherry tomato sauce takes just 25 minutes and one pan.

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Prep: 5 mins
Serves: 1

Put a hibiscus flower (available from and some supermarkets) and 1 tbsp of its syrup in the bottom of a glass, then pour over prosecco. Don’t discard the flower – it tastes of raspberry and rhubarb.

Prep: 5 mins
Serves: 1

Mix 1 tbsp sugar with ½ tsp ground cinnamon in a small dish. Decorate the rim of a champagne flute by dipping it into a saucer of water then dipping it into the sugar mixture. Pour 1 tbsp ginger syrup from a jar of stem ginger into the glass, then top with equal quantities of pear juice and prosecco. Garnish with a slice of stem ginger.

Classic Gin Cocktails

These are the go to gin cocktails that you’ll find in any half decent bar, how good they will be will depend on the bar itself, the person making it for you and the ingredients they use. We’ve found the best recipes for you to have a go at making them at home plus we’ve got some great variations too.

These are classics because they are great, loved my millions and can be easily made or bought when you’re out at bars and drinking establishments. If you’ve not tried any of these we recommend you do as these often become the go to drinks for gin lovers and non gin lovers once they are tried.

Gin Martini Recipe

If you’ve never had a gin based cocktail then this should be one you try, especially if you love the taste of gin on it’s own. There are many variations of this and Vodka can be substituted if for those awful times when you run out of gin!
Ingredients (serves 1)

  1. Add the ingredients along with a handfull of ice into a mixing glass
  2. Stir for approx 30-40 seconds
  3. Strain into a chilled martini glass
  4. Optional: add a dash of bitters
  5. Garnish with either 1 olive, 3 olives or a twist of lemon

If you want to try a Gin Martini without buying full bottles, check out the TASTE cocktails Gin Martini & Martinez cocktail kit. Ingredients for 6 drinks with 2-3 recipes for just £29.

The Gimlet

A classic gin cocktail which has a light green colour to it, the gimlet cocktail recipe is very easy and takes minutes to make, it’s a strong cocktail and certainly has a kick, so those who prefer fruity long drinks may want to avoid this one, however it’s certainly a classic for a reason. Enjoy it slowing, sipping and savouring the flavours, a great choice in the summer.

There simplest classic form of this drink is equal parts gin to lime cordial or juice, however there have been variations with this and depending on your own taste you may want to experiment with the ratios as well as using juice over cordial, a popular ratio is to make a drink with 50ml of your favourite gin mixed with 10ml of lime cordial.
Ingredients (serves 1)

  • 75ml of Gin
  • 15ml of Lime Juice
  • 15ml of Simple Sugar Syrup (2 parts water to 1 part sugar, combine in a saucepan on a low heat until sugar dissolves fully)
  • Twist of Lime
  1. Get your cocktail glass (ideally chilled)
  2. Combine all ingredients (except lime twists) into a shaker filled with ice
  3. Shake throughly until you’ve brought the temperature right down so it’s very cold
  4. Pour int your glass and garnish with the lime twists

Blush Gimlet

Love a classic Gimlet and want to try variations? Or maybe you’re not a fan of lime, whatever the reason this Blush Gimlet recipe is a great variation and one that is easy to make featuring sage and Grapefruit, this gin cocktail is a must try.

Ingredients (serves 1)

  • 40ml of Gin
  • 50ml of Fresh Grapefruit Juice
  • Fresh Sage Leaves
  • Sparkling water
  • Optional: garnish with lime wedges
  1. Put the sage leaves in a glass and gently muddle
  2. Combine the gin and grapefruit juice in a shaker with ice and shake well
  3. Strain into the glass with the sage and add ice
  4. Top up with sparkling water if required, garnish with a lime wedge

French75 Cocktail

Champagne cocktails are great, so are gin based ones but when you combine both it’s something special. The French75 is a beautifully refreshing gin cocktail and one that is ever so simple to make, can be be prepared easily for events and is a great alternative to just serving Champagne.

The exact date this cocktail first was made is unknown but many believe it was first created around 1925 in an American bar in Paris. The name is said to have derived from the 75-millimeter M1897 light machine gun that the French used during World War 1, due to the drink being light but one that certainly has a kick to it.

Ingredients (serves 1)

  • 25ml Gin
  • 12ml Lemon Juice
  • 6ml of Simple Sugar Syrup (2 parts water to 1 part sugar, combine in a saucepan on a low heat until sugar dissolves fully)
  • Champagne
  • Twist of Lemon
  1. Into a Champagne glass add 1 or 2 lemon twists, the gin, sugar syrup and lemon juice
  2. Then simply top up with chilled Champagne
  3. Sip and enjoy delicious gin cocktails!

Photo credit to RachelPhipps and check her blog for more recipes

Tom Collins Cocktail

A simple cocktail dating back to it’s creation around 1870’s, it was first published in a book called “The Bartender’s Guide” by a Jerry Thomas, the drink tastes slightly tart due to the lemon juice but the sugar syrup helps balance this and topping up with club soda also helps. It’s a wonderful cocktail and one that is often listed on good bar menus around the world.

Story has it that the name ‘Tom Collins’ actually came from a hoax often played at a bar in which a man would go up to their friend and ask “have you seen Tom Collins?” and the friend would say no, the man would then say that this Tom fella had been saying bad things about the friend, the friend upset at this would go off asking where Tom Collins was and that he wanted to confront him. The hoax was that he never existed, eventually a bartender decided to make a drink so when people asked if he knew a Tom he could produce them with a drink. A great story behind a gin cocktail.

Ingredients (serves 1)

  • 75ml Gin
  • 50ml Lemon Juice
  • 25ml of Simple Sugar Syrup (2 parts water to 1 part sugar, combine in a saucepan on a low heat until sugar dissolves fully)
  • Club Soda
  • Garnish: Maraschino Cherries
  1. Combine the gin, lemon juice and sugar syrup with ice into a tall glass
  2. Stir well and then top up with club soda
  3. Finish by adding one or two Maraschino cherries on the top

Full recipe and photo credit: CulinaryGinger

Red Snapper Cocktail

A Gin take on the Bloody Mary which typically has vodka in, this Red Snapper cocktail recipe features gin instead and with the usual ingredients such as tomato juice, Tabasco etc. Depending how strong you like it you can add more or less gin, best served in a glass with a salt and pepper rim, the best way to get this is a very small amount of butter on your finger and place it around the rim, then on a plate add the black pepper and celery salt mixture and roll the rim of the glass in this.

Ingredients (serves 1)

  • 25-50ml of Gin (depending how strong you like it)
  • 120ml of Tomato Juice
  • 15ml of Lemon Juice
  • Tabasco sauce
  • Worcestershire Sauce
  • Black Pepper & Celery Salt
  1. Combine all ingredients in a cocktail shaker with ice and shake well
  2. Strain into a glass which has a salt/pepper rim

Vesper Cocktail

Created by the man himself James Bond, well actually Ian Fleming the man behind the Bond books and movies, the Vesper cocktail first saw light in the 1953 movie Casino Royale and has since become somewhat famous. The drink is shaken well with ice which not only chills it very well but dilutes it more so it can be a little easier to drink than a stirred martini.

So whether you’re feeling like 007 or you simply enjoy gin cocktails, it is worth a try either at your favourite bar or at home.

Ingredients (serves 1)

  1. Combine all ingredients in a cocktail shaker with ice and shake well
  2. Strain into a martini glass & garnish with lemon peel twist

Full recipe and photo credit: Imbibe

Blueberry & Mint Vesper

A simple variation on the classic Vesper cocktail which can be seen in the recipe above, this one combines both fruit and herbs to give the cocktail a new taste and one we do like. If you’re a fan of the traditional version of this then why not try this out in the summer for a more refreshing and fun summer gin cocktail.

Ingredients (serves 2)

  • 75ml Gin
  • 50ml Vodka
  • 12ml of Kina Lillet
  • Fresh Blueberries (10-15)
  • Fresh Mint Leaves
  1. Combine the fresh blueberries and the Lillet together in a shaker and muddle throughly
  2. Add the gin, vodka, ice and mint and shake well for approx 10-15 seconds
  3. Strain into your favourite glasses and garnish with more mint leaves.

Full recipe and photo credit: Cali-Zona

How to Make a Boulevardier

It's a Negroni for cooler weather. And whiskey drinkers.

  1. Stir ingredients with ice in a mixing glass until chilled.
  2. Strain into a coupe glass. Garnish with an orange twist.

The Negroni is a knock-out cocktail some would say with an outrageous amount of confidence that it's hands-down the best cocktail. But gin is not for everyone, and even if it were, the Negroni is a decidedly summery drink. So bounding into its place is the Boulevardier, a cocktail that swaps the gin for bourbon or rye whiskey, giving you a darker, heavier flavor with undertones that are hotter than they are herbaceous. Rye contributes even more spice. All while preserving the bitter sweetness of the Campari and vermouth.

Boulevardier recipes vary, like any classic cocktail. Some call for equal parts of all three ingredients, some call for ice. We call for neither, putting a heavier emphasis on the whiskey and serving it up to be all the bolder. Your whiskey choice matters here, so don't cheap out. Sip your Boulevardier while the weather's still cool. Who knows, you might abandon your Negroni tradition altogether.

A Little Background

As Americans in the States twiddled their thumbs through the Prohibition, their American counterparts living in Paris drank freely and read widely. One magazine these expats had access to was the Boulevardier&mdashboulevardier broadly meaning "a man about town," and specifically referring to "a man who frequents Parisian boulevards." So, The New Yorker but in Paris. Lifestyles inspire cocktails, and that's what happened with the editor of the Boulevardier, a man named Erskine Gwynne who likely enjoyed a nice stroll along a Parisian boulevard in his time. Gwynne was credited with creating the Boulevardier cocktail by the expat bartender Harry McElhone (who left the Prohibition behind for France's lively drinks scene, where he opened Harry's New York Bar in Paris), in the 1927 book Barflies and Cocktails. So you could call this cocktail an American living in Paris.

And for all the talk of the Boulevardier being a riff on the Negroni, it might have actually predated it. Another point in its favor.

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If You Like This, Try These

If you're ready to return to your regularly scheduled summer Negroni, we have the recipe here. And if you're into the idea of tinkering with the Negroni further, a Rosita riffs on the classic with mezcal it's another perfect summer drink. However, if you're still entrenched in wintertime, a classic Manhattan (made with bourbon or rye) is a few steps removed from the Boulevardier, as is a Rob Roy (made with scotch).

How to Make a Highball

This isn't your everyday "whiskey soda." This is art.

tall, narrow-mouthed glass that holds at least 12 ounces

  1. Fill the tall, narrow-mouthed glass with ice cubes.
  2. Pour your chosen liquor over the ice.
  3. Hold the glass at a slight angle and slowly pour the club soda into it. No need to stir. Garnish with citrus (optional).

Don&rsquot call a high ball a whiskey soda, or a vodka soda, or a tequila soda. A highball denotes precision and craftsmanship. The "spirit-soda" thing is what you&rsquod scream at a bartender who&rsquos four rows of people away from you, and who&rsquoll dash some well junk in a tallish cup over ice and drench it with the bar soda gun. A twist of lemon or a wedge of lime with that? In your dreams.

Yeah, the highball is something you can make yourself (quite easily, I&rsquoll add) in the peace, comfort, and solitude of your own home, and still call it a name that implies you made an effort, like "highball," not like "whiskey soda."

But, sure, fine, the ingredients are the same.

Join Esquire Select

The highball was dubbed as such back in the late 19th century at a Manhattan bar, and from there it was loosely applied to whiskey watered down with soda water, whiskey watered down with just plain water, and whiskey watered down with ginger ale. Other spirits crept into the equation. In 1949, Esquire called the highball the "high priest of tall drinks." Years later, the scotch and soda became the most-recognized offshoot. In 2018, we noted that the highball was enjoying a comeback among elite drinking establishments, powered by the nuanced science of bubble-making, as perfected much in part by bartenders in Japan.

On the topic of bubbles: They matter just as much as the spirit you choose. Off-brand grocery store club soda, though technically correct, just won&rsquot have the same sharp fizz of bottled club soda like Q or Fever-Tree&mdashyou know, the Nice Stuff. For a highball that&rsquos really nose-tingling crisp, stock your fridge accordingly. Another technique for preserving bubble integrity is using a narrow-mouthed glass (like, ahem, a highball glass). And before pouring the highball, take the extra steps to chill the spirit and make clean, clear ice.

In other words, spend some time with your highball, even if only you will be able to tell the difference.

21 Ginger Beer Cocktails Just In Time For Cold and Flu Season

Sneezing season is upon us, which means now is the perfect time to get a little more of homeopathic-favorite ginger in to your diet. And what better way to get your daily dose than by imbibing delicious alcoholic beverages? Two birds with one stone, no? Though we can't vouch for its ability to keep sniffles at bay, we can guarantee that these ginger beer cocktails will make a tasty addition to your seasonal routine.

1 oz Fernet-Branca
1 oz Carpano Dry Vermouth
1 oz mint syrup
1 oz ginger beer
.5 oz lemon juice
.25 oz yellow chartreuse


Combine all ingredients in a cocktail shaker with ice. Shake and strain into a highball glass with crushed ice. Garnish with lemon wheel.

2 oz Crown Royal Regal Apple whiskey
1 tsp maple syrup
1 tsp lemon juice
Brooklyn Crafted extra spicy ginger beer
Candied ginger

Combine whiskey, maple syrup, lemon juice and ice in a cocktail shaker shake vigorously. Serve topped with ginger beer and garnish with candied ginger.

BUY NOW Crown Royal Regal Apple Whiskey, starting at $18.99

1.5 oz Ketel One Botanical Grapefruit & Rose
.5 oz fresh lime juice
3 dashes Angostura bitters
2 oz Fever Tree ginger beer
7-8 raspberries
1-2 slices of ginger
1-2 slices of lime

Lightly muddle raspberries and combine with the first three ingredients in a cocktail shaker. Add ice and shake vigorously. Strain contents into a wine glass over fresh ice and top with ginger beer. Garnish with fresh ginger and lime.

BUY NOW Ketel One Botanical Grapefruit & Rose, $34,

2 oz vodka
2 oz fresh lime juice
Ginger beer
Lime wedge for garnish
Mint for garnish

Fill two copper mugs with about ice. Pour 1 ounce of vodka and .5 ounce of lime juice over ice in each mug. Pour ginger beer into each cup until mostly full. Stir. Garnish with lime and mint.

2 oz Descendant Apple Cider
2 oz dark rum
4 oz Brooklyn Crafted extra spicy ginger beer

1 oz gin
2 limes
4 sprigs cilantro
Crushed ice
Crabbie's Alcoholic Ginger Beer

Muddle three cilantro sprigs and one slice of lime in a cocktail shaker. Add the gin and crushed ice. Shake vigorously and strain into a glass. Top with ginger beer. Garnish with cilantro spring and lime wedge.

BUY NOW Crabbie's Alcoholic Ginger Beer, $8.79

2 oz Starward Two Fold Australian Whisky
1.25 oz Boiron Morello Cherry Syrup*
.75 oz lemon juice
.5 teaspoon yuzu juice
.25 oz ginger beer
1.25 oz club soda
1 dash absinthe


Add all ingredients into a shaker, except the ginger beer and club soda. Add ice and shake vigorously. Strain over large ice cubes in a highball glass and top with ginger beer and club soda.

*Boiron Morello Cherry Syrup: Strain 2 parts cherry purée through fine mesh strainer into a sauce pot. Add 1 part cane sugar and stir until dissolved.

4-5 oz dry white wine
2-3 oz Brooklyn Crafted ginger beer
Juice from half a lime

1.5 oz Tequila Cazadores Añejo
1 oz prickly pear puree
.5 oz agave nectar
2 lemon wedges
Top with ginger beer
Chipotle powder


Pour all ingredients into a copper mug over ice. Top with ginger beer, and garnish with mint and chipotle powder.

2 tbsp Calvados
1 tsp maple syrup
1 tsp lemon juice
Ginger beer
Candied ginger


Combine Calvados, maple syrup, lemon juice, and ice in a cocktail shaker shake 30 seconds. Serve topped with ginger beer and candied ginger.

2 oz apple cider
2 oz dark rum
4 oz ginger beer
1 lime

Combine apple cider, rum, ginger beer, and juice of half of the lime in a cocktail shaker or tall glass and stir until combined. Cut the other half of the lime into wedges, and serve in a tall glass over ice.

2 oz Absolut Elyx
2 oz unfiltered apple juice
.5 oz freshly squeezed lime juice
2 dashes Angostura Bitters
Ginger beer
Cinnamon stick

Build the Absolut, apple juice, lime juice, and bitters in a Highball glass over cubed ice. Top with Ginger Beer, stir gently, and garnish with a cinnamon stick.

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BUY NOW Angostura Bitters, starting at $5.99

1.5 oz silver tequila
.5 tsp fresh lime zest
1 oz fresh lime juice
1 oz fresh orange juice
Simple syrup*, optional
3 oz ginger beer
Lime wedge, for garnish

Combine the tequila, lime zest, lime juice, orange juice and a few ice cubes in a cocktail shaker and shake for 10 seconds. Pour into a rocks glass over ice. Taste, and stir in some simple syrup if you'd like it sweeter. Top off with the ginger beer and garnish with a lime wedge.

*Simple syrup
To make simple syrup, bring equal parts sugar and water to a boil in a small saucepan, stirring until the sugar dissolves. Cool and chill.

4 oz Castello Del Poggio Sweet Red
.5 oz Aperol
.5 oz elderflower liqueur
.5 oz lemon juice
2 oz ginger beer

Add all ingredients, except for ginger beer, to a wine glass filled with ice. Stir and top with ginger beer. Garnish with an orange slice & mint sprig (edible flower, optional).

Recipe courtesy of Tenzin Samdo, Beverage Director at Tavern Road.

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1 oz limoncello
1 oz vodka
Fever Tree ginger beer

Add all the ingredients together in a julep cup, and garnish with a lemon wheel and a mint sprig.

Recipe from Cynthia Tran, Beverage Director at Tratto, San Francisco, California

.75 oz fresh lemon juice
1 large egg white
2 oz gin
.5 oz crème de cacao
1.5 oz chilled heavy cream
1.5 oz chilled ginger beer
1 orange twist, for garnish

In a cocktail shaker, combine the lemon juice and egg white and shake well. Add ice and the gin, crème de cacao, ginger liqueur and heavy cream and shake again. Pour the ginger beer into a chilled collins glass, then slowly strain the drink into the glass. Garnish with the orange twist and serve with a straw.

Ingredients (serves 6-8)
1 750 ml bottle of white wine
3 cups apple cider
.75 cup light rum
3-4 medium apples
3 2-inch orange peels
4 3-inch cinnamon sticks
2 tsp whole cloves
1 tsp whole allspice
2 12-oz bottles of ginger beer

Add all ingredients except ginger ale to a 2.5-quart or larger pitcher. Cover with airtight lid or cover tightly with plastic wrap and refrigerate for at least 4 hours, up to 24 hours.

If desired, remove fruit and pour mixture through a fine-mesh sieve to strain out the spices and orange peel. Discard spices and orange peel and return liquid and apples to the pitcher. Personally, I like having the cloves and allspice bob around in each glass, so I don&rsquot strain, but you do have to be careful to dodge the whole spices when drinking it.

Pour liquid into glasses about halfway. Add apple slices until glass is about 3/4 full. Top off with ginger beer. Serve with a straw.

2 oz blood orange juice
1.5 oz tequila
1 wedge of lime
3 oz ginger beer

Ingredients for Garnish
.25 cup blood orange juice
zest from one blood orange
.25 cup granulated sugar
Slices of blood orange (optional)

Place .25 cup blood orange juice into a bowl. In a separate bowl, combine blood orange zest and sugar. Dip the rim of a glass into juice first and then into the sugar mixture to coat the rim evenly. Fill the glass with ice.

In a cocktail shaker, combine 1 cup of ice with 2 ounces blood orange juice, 1.5 ounces tequila, and the juice from a lime wedge. Shake vigorously. Pour into the prepared glass and top off with desired amount of ginger beer.

One 1-inch piece of fresh ginger, peeled and thinly sliced
1.5 tsp simple syrup
1.5 oz aged rum
1.5 oz apple cider
1.5 oz ginger beer
1 lime wedge
1 slice of apple

In a shaker, muddle ginger and syrup. Add rum and cider and then fill remaining space with ice. Shake well and pour over ice in rocks glass, add a splash of chilled ginger beer to top off. Garnish with lime and apple.

Ingredients (serves 4)
4 cups ginger beer
1 cup club soda or seltzer water
3 tbs lime juice
.25 cup grenadine
Lime rounds and/or maraschino cherries

Pour ginger beer, club soda, lime juice and grenadine in a pitcher. Stir. Prepare four tall classes with ice and pour pitcher contents over. Garnish with lime rounds and/or cherries.

Ingredients (serves 8)
8 cups seedless watermelon chunks (wedges reserved for garnish)
1 cup light rum
1 cup fresh orange juice
.25 cup fresh lime juice
1 (12-oz) bottle ginger beer

Blend watermelon chunks until smooth. Strain the puree into a pitcher and discard solids. Stir in rum, orange juice and lime juice.
Add ginger beer and stir thoroughly. Serve over ice with watermelon wedges.

Primarily made up of modern cocktail recipes, this collection is something you will want to explore whenever you're in the mood for something different.

It is time for a little whiskey! Okay, a lot of it, because whiskey cocktails dominate this list. Yet, you can't forget other favorites like the vodka-based white Russian or that simple upgrade for white wine called the wine spritzer.

Watch the video: Chica Perezosa vs Chica Enérgica! Trucos para Personas Perezosas! (May 2022).


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