The Best Classic Cocktails to Make at Home
These popular drink recipes have endured for a reason.
Classic cocktails are the ultimate proof you don’t need a “mixology” degree—or a bar full of mysterious tinctures—to make a great drink. With just a handful of ingredients, these tried-and-true staples deliver every time. Think of them as the white tee and blue jeans of your bar cart: effortless, reliable, never out of style. No fancy gear, no bartender theatrics—just pick your spirit (vodka, gin, whiskey, tequila, mezcal, rum, or brandy) and get to pouring.
Prefer something a little lighter? Spritzes bring the bubbles—and a gentler buzz. Skipping alcohol altogether? Many of these classics pull off a convincing glow-up as mocktails, so you still get the celebratory vibes without the booze. And if you’re feeling especially low-effort, there’s always a stash of solid non-alcoholic drinks or ready-to-go canned cocktails waiting in the wings.
However you’re hosting (or not hosting), we’ve got you covered. Boozy brunch? Cue the mimosas, Bloody Marys, and micheladas. Pre-dinner aperitif hour? Aperol Spritz and Pimm’s Cup understood the assignment. Nightcap territory? Sazerac and Manhattan, reporting for duty.
So stock the bar cart, top off those ice cube trays (bonus points for crystal-clear ice cubes) and get ready to shake, stir and sip your way through the classics.
Martini
The most classic of cocktails, the martini has been the go-to order for everyone from old-school Hollywood stars to modern-day power players for over a century. It’s sleek, simple, and endlessly customizable—just don’t forget: the colder, the better.
Fill a mixing glass with ice, then add 2 1/2 ounces gin (or vodka, although that's not the traditional spirit) and a drop to 1/4 ounce dry vermouth. Stir until well chilled, 20 to 30 seconds, then strain into a chilled martini glass. Garnish with a lemon twist or a couple of green olives, depending on your mood.
If you're all about the brine, try our Dirtiest, Filthiest Martini recipe.
Classic Old-Fashioned
Even in the late 1800s, the basic three-ingredient version (whiskey or brandy, sugar, and bitters) of this spirits-based drink was considered a throwback to the “good old days,” when cocktails were made without trendy additions like vermouth or curaçao. In the early 20th century, the occasional addition of muddled citrus and cherries became an embellishment we still love today.
Get the Classic Old-Fashioned recipe.
Manhattan
Rumor has it that this elegant drink was created by Lady Randolph Churchill, the mother of Winston, in the 1880s. It's much easier to master than it looks too (the secret is really good cherries!).
Fill a mixing glass with ice, then add 2 oz rye, 1 oz sweet vermouth and 2 dashes Angostura or orange bitters. Stir until well chilled, 20 to 30 seconds, then strain into a chilled coupe. Garnish with Luxardo cherries.
Margarita
One of the most popular drinks in the U.S., this refreshing cocktail originated in Mexico and was discovered by Americans in the early 1920s. Stories differ on how it came to be, but the name gives a hint: Margarita is Spanish for "daisy," a flower, but also once a variety of mixed drinks consisting of a spirit plus citrus and a sweetener.
Get the Classic Fresh Lime Margarita recipe or kick things up with the Spicy Margarita recipe.
Negroni
This classic cocktail couldn't be easier to make. It's equal parts gin, Campari and vermouth plus an orange twist.
Get the Negroni recipe.
Mojito
This Cuban favorite goes as far back as the 1910s, and it is apparently still just as popular in bars in Old Havana today.
Get the Classic Mojito recipe.
Cosmopolitan
Have your Carrie Bradshaw moment with this eye-catching cocktail made with vodka and cranberry juice.
Get the Cosmopolitan recipe.
Bloody Mary
The savory Bloody Mary has nursed (or created) many hangovers. The original was served by the bartender at the King Cole Bar in New York's St Regis Hotel as early as 1934 and was known for some years as a Red Snapper (the owner of the hotel reportedly didn't like the original—and now current—name.)
Get the Bloody Mary recipe.
Aperol Spritz
If you like your cocktails bubbly, bright and basically begging for a sunset selfie... the Aperol Spritz is your drink. This Italian classic has been the unofficial happy hour staple across Europe for decades—and for good reason. It’s low-proof, refreshing, and just complex enough to feel sophisticated without trying too hard.
Fill a wine glass with ice, then add 3 ounces prosecco, 2 ounces Aperol and 1 ounce club soda. Give it a gentle stir to combine, then garnish with an orange slice.
Moscow Mule
This vodka-ginger classic has been a bar cart staple since the 1940s, thanks to its refreshing bite and signature copper mug moment. It’s icy-cold, zippy, and ridiculously easy to love.
Fill a copper mug (or glass) with ice, then add 2 ounces vodka and 1/2 ounce fresh lime juice. Top with 4 to 6 ounces ginger beer and give it a quick stir. Garnish with a lime wedge and, if you’re feeling extra, a sprig of mint.
Paloma
Bright, citrusy and just a little bit salty, the Paloma is what tequila drinks when it wants to take a day off from margaritas. This Mexican classic leans on grapefruit for its signature tang, making it lighter, fizzier, and arguably even more refreshing—especially on a hot day.
Fill a highball glass (rimmed with salt if desired) with ice, then add 2 ounces blanco tequila and 1/2 ounce fresh lime juice. Top with 3 to 4 ounces pink grapefruit soda (or fresh pink grapefruit juice plus a splash of club soda) and a pinch of salt. Give it a gentle stir, then garnish with a grapefruit twist or wedge.
Pimm's Cup
Think of the Pimm’s Cup as summer in a glass—light, herbal and loaded with fresh fruit. This British classic has been a warm-weather staple since the 1800s, traditionally served at garden parties, Wimbledon matches, and anywhere a little day drinking feels appropriate.
Fill a tall glass with ice, then add 2 ounces Pimm’s No. 1 and top with 4 ounces lemon-lime soda or ginger beer. Give it a gentle stir, then pile on the garnishes: cucumber slices, strawberries, orange wedges, and a sprig of mint.
Mimosa
The cocktail that's simple, sunny, and socially acceptable before noon. This brunch-time classic has been brightening mornings since the 1920s, and it’s about as low-effort, high-reward as drinks get.
Fill a champagne flute halfway with chilled orange juice, then top with chilled prosecco or champagne. Give it a gentle stir.
Feel free to switch up the juice with blood orange, grapefruit, or tangerine with our Winter Citrus Mimosas recipe.
Sazerac
Bold, boozy and not here to mess around, the Sazerac is New Orleans in a glass. Dating back to the 1800s, it’s one of the oldest known American cocktails—and one of the most spirit-forward. A rinse of absinthe, a hint of sugar, and a hit of bitters transform whiskey into something smooth, aromatic and seriously grown-up.
Rinse a chilled rocks glass with a small amount of absinthe, then discard the excess. In a separate mixing glass, muddle 1 sugar cube with 2 to 3 dashes Peychaud’s bitters, then add 2 ounces rye and ice. Stir until well chilled, then strain into the prepared glass (no ice). Garnish with a lemon twist, expressing the oils over the drink before dropping it in.
Sidecar
The glamorous Sidecar is what happens when brandy decides to dress up for the evening. This Prohibition-era classic strikes the perfect balance between sweet and tart, with orange liqueur smoothing out the edges. It’s elegant without being fussy—and stronger than it tastes.
Fill a cocktail shaker with ice, then add 2 ounces Cognac, 1 ounce Cointreau, and 3/4 ounce fresh lemon juice. Shake until well chilled, then strain into a chilled coupe glass (rimmed with sugar). Garnish with a lemon or orange twist.
Try a variation with cherries in our Cherry Sidecar recipe.
French 75
Light, bubbly and packing a sneaky punch, the French 75 is what happens when champagne meets a proper cocktail. Named after a powerful piece of French artillery (subtle!), this classic dates back to World War I and has been elevating celebrations ever since.
Fill a cocktail shaker with ice, then add 1 ounce gin, 1/2 ounce fresh lemon juice, and 1/2 ounce simple syrup. Shake until well chilled, then strain into a chilled champagne flute. Top with 3 to 4 ounces chilled champagne and garnish with a lemon twist.
Espresso Martini
Fun fact: This cocktail was reportedly created in the 1980s specifically for model Naomi Campbell. It features vodka, Kahlúa and of course, espresso.
Get the Espresso Martini recipe.
RELATED: How to Make Espresso at Home
Piña Colada
If you like Piña Coladas... come sit with us. This tropical party drink became popular at the legendary Trader Vic's restaurant in New York City back in the '70s. Today it's a crowd fave and a must at any pool party.
In a blender, combine 4 cups of ice cubes with 3/4 cup fresh pineapple juice and 1/2 cup amber rum. Blend everything together until the mixture is smooth and frothy. Pour into chilled glasses and garnish with a wedge of pineapple. To complete the vacay vibes, don't forget the little cocktail umbrella.
For a little heat, try our Spicy Piña Colada recipe.
Egg Nog
Is there a more divisive drink for the holidays? Creamy, rich and nicely spiced, this quintessential Christmas cocktail can be spiked with brandy or rum.
Get the Old-Fashioned Egg Nog recipe.
RELATED: 48 Christmas Cocktails to Get the Holiday Party Started
Coquito
Spiced with cinnamon and nutmeg, this creamy Puerto Rican rum drink features not one, not two but three different kinds of milk.
Get the Coquito recipe.
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