Download Cocktail Recipes App

Try our delicious cocktail recipes for every occasion. If you're looking to impress without the faff, try our easy cocktail recipes. Or, if you don't drink alcohol, we have you covered with our thirst-quenching non-alcoholic drink recipes.

Liquor.com has been serving drinks enthusiasts and industry professionals since 2009. Our writers are some of the most respected in the industry, and our recipes are contributed by bartenders who form a veritable "Who's Who" of the cocktail world.

Download 🔥 https://shoxet.com/2y6ITq 🔥

You know what they say: It's always Happy Hour somewhere. Whether you're perfecting your favorite at-home cocktail, enjoying brunch with friends, or throwing the ultimate summer party, our cocktail (and mocktail!) ideas are here to give you all the inspo you need. Cheers!

The simple & delicious Winterberry Soda is our favourite low-maintenance creation. Make this cocktail your own with your favourite flavoured soda, the garnish of your choice, and perhaps a splash of citrus to top it all off!

Bombay Sapphire with zesty fresh lime juice & Crme de Cassis, enlivened with spicy, effervescent Fever-Tree Refreshingly Light Ginger Beer & a gently squeezed lime wedge for a perfectly balanced warming cocktail.

Using limited edition Bombay Sapphire English Estate, this quintessentially English cocktail combines cloudy apple juice with Fever-Tree Ginger Ale, topped with lemon thyme, a lemon wheel & a slice of apple.

This kooky cocktail blends Star of Bombay gin with Noilly Prat Vermouth infused with English field mushrooms & pink sea salt, shaken with our home-made bay leaf cordial & coconut water. The martini is then garnished with a lemon peel twist.

This bright, fruity cocktail combines Star of Bombay with MARTINI Ambrato & sweet Edmond Briottet Fraise des Bois (wild strawberry liqueur), briefly shaken with a lemon wheel & cranberry juice, garnished with a sprig of peppery watercress.

A contemporary lengthened version of a classic Negroni cocktail, adding Fever-Tree Refreshingly Light Ginger Ale to Bombay Sapphire, MARTINI Rubino, MARTINI Bitters & a large orange wedge combines to add a touch of wintry sweetness.

We use fresh local ingredients in this cocktail which combines Bombay Sapphire with the rich earthy flavours of carrot with uplifting citrusy coriander and sweet honey, then lengthened with Fever-Tree Soda Water.

A gin expression of the classic Bourbon Old Fashioned sipping cocktail. Wonderfully versatile Bombay Sapphire works really well with the fruity, honeyed aromas of Aberfeldy 12 Year Old Single Malt Scotch Whisky which is aged in oak barrels. This is balanced with a sweet Maraschino cherry and topped with Fever-Tree Refreshingly Light Aromatic Tonic.

Star of Bombay combines with citrusy pink grapefruit juice, Bottlegreen Plump Raspberry Cordial & a pinch of spicy pink peppercorns, then lengthened slightly with MARTINI Prosecco to create a complex & well-balanced celebratory cocktail.

Bombay Sapphire & MARTINI Extra Dry Vermouth balance perfectly with in-house, home-made upcycled citrus cordial and Fever-Tree Soda Water to make a gorgeous effervescent Gimlet/Collins hybrid cocktail, topped with a lime garnish and a freshly awoken mint sprig.

An avant-garde twist on a classic cocktail; Star of Bombay is enlivened over cubed ice with Noilly Prat Vermouth and Angostura Orange Bitters, then slowly strained into a chilled martini glass. We enhance the flavours with a spritz of natural orange peel oils, to make an uplifting and tantalising expression of a classic Martini.

This Peroni-forward beverage brings raspberries, freshly squeezed lemon juice and sugar into balance with beer, then enhanced with botanical richness from Bombay Sapphire. It makes a vibrant cocktail with zingy citrus and fruity tones and is exceptionally engaging on the palette.

Like our iconic blue glass bottles, this cocktail stands out for all the right reasons. Bombay Sapphire is perfectly balanced with lemon juice, MARTINI Bianco, Creme de Cacao Blanc (chocolate liqueur), and Blue Curacao (orange liqueur), creating a chocolate-orange sensation.

A loose adaptation of a refreshing Tom Collins- squeezed lime wedges are combined with Bottlegreen spiced berry cordial and Bombay Sapphire, then topped with effervescent Fever-Tree soda water to create a long, intriguing, seasonal cocktail.

A complex amalgamation of Bombay Sapphire, pineapple and freshly squeezed lemon juice are shaken really well with peach liqueur and fresh tarragon leaves to provide just a hint of anise to this botanical-rich cocktail with real longevity of flavour.

The Bombay Sapphire Distillery is available for hire for corporate events, meetings, banquets, private parties, wedding receptions and more. Soak up the unique atmosphere of the Bombay Sapphire Distillery for your event, and enjoy our delicious cocktail range as part of your experience.

In my younger days, I associated prawn cocktails with posh restaurants and feeling very grown up, eating the prawns out of fancy looking glasses with little forks. I know that nowadays, many posh restaurants do modernised versions of prawn cocktails. Plating them up in a fancy way, with poshed-up sauces (I think I even saw a prawn cocktail foam sauce once!!).

I have made this a few times along with many other recipes of yours. They have all turned out great! Now when I want to make anything I check out recipetineats first. My friends have become followers after eating at mine! ;0) Thank you!

The provocatively named cocktail, created at Townhouse in London in 2003 by Douglas Ankrah, is a Martini in name only, but has gone on to become a modern classic. Made with vanilla vodka, passion fruit liqueur and passion fruit pure, its final flourish is a shot glass of chilled Champagne served alongside the drink (intended to alternate with the cocktail as a palate cleanser).

In this updated 1930s-era recipe, orgeat and Angostura bitters bring a rich mouthfeel and aromatic spice notes that tilt the axis of the sour toward the tropical realm. The simplicity of its build is reflected in several more modern tropical cocktails featuring gin, including the Sleeping Lotus and Royal Hawaiian.

Delicious! And so easy! My homemade cocktail sauce calls for chili sauce instead of ketchup, more horseradish, fresh squeezed lemon juice, a splash of Worcestershire sauce and optional hot sauce to taste.

Inspired by the all the in-season winter citrus. This cocktail is heavy on the freshly squeezed citrus juice, sweetened with ginger beer, and made boozy with a mix of vodka and St. Germain (elderflower liquor). Just mix everything up in a cocktail glass or pitcher, top with fizzy ginger beer and festive pomegranates, and done. Simple and perfect.

Since I'm upgrading from an pretty, ready to print, Excel sheet to sql database, my second question is, What's the easiest/fastest method to move all the recipes to the database? Again, I'll face a problem with the ingredients part.Should I even try to export and import or just suck it up and input all the recipes by hand?

When the Cocktail Revival kicked into full swing in the early part of the 21st century, bartenders became archivists of a kind, rescuing old mixed drinks from the fog of history. But beyond the endless negronis and manhattans that flowed from that wellspring, a slew of legendary bartenders began cutting their teeth on their first original cocktails as well.

When Nate Dobson, head bartender at Banzabar at Freemans in New York City, recommended the Bow & Arrow cocktail, I was very happy to see my old friend Scott Teague represented on this list. Scott and I worked for several years together and I never got enough of his warm, quirky humor, his positive vibes, or his cocktails.

The Hot & Heavy was on the menu when I first arrived at Pouring Ribbons, the now-defunct East Village cocktail bar that created a Voltron-like assembly of cocktail luminaries. They worked so closely together on their menus that when I went back to ask them about this drink, several of them had difficulty remembering who exactly had done the original version.

Creative Assistant, Meredith Holser, is B+C's resident food writer, photographer, and TikTok taker. Meredith writes about a range of topics for B+C, but she's adopted food writing in all its many facets for the last year. You can see her work published in Do214, Advocate Magazine, WFAA, and North Texas Daily. Meredith's passion for photography began after sneaking her mom's iPhone to take pictures of flowers on vacation, eventually evolving from a passion to a professional career. Outside of work, you can catch Meredith hiking, trying new recipes, and dreaming about having a yummy little treat.

Grab some mezcal, lime juice, and blood orange soda for this cocktail. You're going to need plenty of it, especially if you're making drinks for your friends. Feel free to snack on blood orange slices while you make the cocktail! (via Brit + Co.)

Ros all day, please. What's a better cocktail to sip on than something light and fruity? We used oranges, lemons, and limes to create a drink we'll be sipping all summer long. (via Brit + Co.) 9af72c28ce