What is sherry and why use it in cocktails?

Sherry is a fortified wine from Spain, mainly produced in the Jerez region, where it has been crafted for centuries. Its origins date back to Moorish rule, and by the 16th century, it had become a prized export and even fell into favor with historical figures and literary greats like Shakespeare. These days, sherry remains a versatile, multi-faceted ingredient that enhances both classic and modern cocktails. 

Types of sherry and their flavor profiles

• Fino. Dry, crisp, and slightly saline, with delicate almond and citrus notes. 

• Manzanilla. Similar to fino but even lighter, with a refreshing coastal quality. 

• Amontillado. Aged longer for a richer, nutty profile with hints of caramel and spice. 

• Oloroso. Full-bodied and bold, offering deep flavors of dried fruit, toffee, and oak. 

• Pedro Ximénez (PX). Intensely sweet and syrupy, packed with fig, raisin, and molasses flavors. 

• Palo Cortado. A rare hybrid between amontillado and oloroso, with both nutty elegance and rich depth. 

Why sherry is such a great cocktail ingredient

Sherry adds depth, complexity, and delicate umami notes to cocktails, adding layers of flavor to a drink without overpowering other ingredients. Dry styles, like fino and amontillado, infuse bright acidity and salinity, while sweeter varieties, such as PX and cream sherry, bring richness and velvety texture to the mix. This versatility allows sherry to share the spotlight with a variety of supporting-cast liquors in both stirred and shaken sherry cocktail recipes.  

Best types of sherry for cocktails

Not sure when to reach for dry or sweet sherry in a cocktail? Here’s a simple guide to choosing the best sherry for cocktails:  

• Use dry sherry (fino, manzanilla, amontillado) in light, crisp aperitifs. This includes cocktails like the Adonis, Bamboo, and La Perla, where the dry, nutty notes of sherry tend to shine. 

• Oloroso and PX work best in richer, spirit-forward drinks. The Sherry Old Fashioned is a great example; in this drink, the deep caramelized flavors of sherry play well with bourbon. 

• Sweet dessert sherries add depth to tiki-style drinks. Cocktails like the Cabana Club balance the richness of amontillado with tantalizing tropical ingredients. 

Pairing sherry with different liquors

Sherry is a natural match for various liquors. This includes:  

• Whiskey. The caramel and spice notes in bourbon and rye go exceptionally well with oloroso and Pedro Ximénez (see: Sherry Old Fashioned). 

• Gin. The botanical complexity of gin works well with fino and amontillado (see: Tuxedo No. 2). 

• Tequila. The vanilla and oak notes in reposado tequila are enhanced by manzanilla and amontillado (see: La Perla). 

• Rum. The depth of aged rum is lifted by fino or oloroso, adding structure and elegance (see: Italian Bird). 

• Brandy & cognac. Sherry and brandy are natural companions, sharing a warm, oaky character ideal for stirred drinks. 

Essential sherry cocktails you need to try

1. Adonis

The Adonis cocktail is a smooth, low-ABV aperitif that blends the dry, nutty depth of fino sherry with the herbal warmth of sweet vermouth. Light yet complex, it offers a delicate balance of savory, citrus, and subtly spiced notes, making it an elegant choice for slow sipping. Perfect for pre-dinner drinks or nightcaps. Serve it with Mediterranean bites like stuffed grape leaves, marinated olives, or hummus with flatbread to make a tasty splash.  

Also see: 8 Best After-Dinner Drinks to Delight Your Guests 

2. Bamboo

The elegantly balanced Bamboo cocktail is another classic low-alcohol drink that highlights the delicate interplay of dry sherry and dry vermouth, lifted by aromatic bitters. To make one, stir 1.5 oz dry sherry, 1.5 oz dry vermouth, 1 dash Angostura bitters, and 1 dash orange bitters with cracked ice until well-chilled. Strain into a chilled coupé and garnish with a lemon twist. A perfect match for salted almonds, marinated olives, or salmon hand rolls.  

Read next: The Best 28 Aperitif Cocktails for Any Occasion 

3. Sherry Cobbler

Bright, citrusy, and effortlessly smooth, the Sherry Cobbler is a delightful classic that highlights the rich depth of amontillado sherry. To make one of these easy sherry cocktails, shake 3 oz dry amontillado sherry, 0.25 oz simple syrup, and an orange half-wheel with ice to muddle the citrus. Strain into a highball glass filled with crushed ice and garnish with an orange wheel. Tasty food pairings include buttery shortbread, citrus-glazed roast chicken, or a fresh berry tart. 

Learn more: 7 Tiny Cocktails to Stay Ahead of the Trend 

4. Sherry Old Fashioned

This gorgeous Sherry Old Fashioned puts a decadent twist on the classic whiskey cocktail. To make one, add 2 oz Wild Turkey 101 Bourbon, 0.5 oz sweet dessert sherry, 2 dashes chocolate bitters, and a bar spoon of simple syrup to a mixing glass. Fill with ice and stir for 30 seconds. Strain into a chilled rocks glass over a large ice cube. Garnish with an orange twist and a cocktail cherry. Perfect to serve with dark chocolate, roasted nuts, or a sharing plate of smoked brisket. 

Go pro: 15 Cocktails with Vermouth for Sophisticated Sipping 

5. Tuxedo No. 2

Daringly delicious and deeply aromatic, the Tuxedo No. 2 is a refined, gin-based sipper with deep herbal taste and a touch of sweetness. To make one, rinse a chilled cocktail glass with 0.25 oz absinthe, then discard the excess. In a mixing glass, combine 2.5 oz Bulldog Gin, 0.5 oz Cinzano Vermouth Bianco, 0.25 oz maraschino liqueur, and 4 dashes of orange bitters. Fill with ice and stir until well-chilled. Strain into the prepared glass and garnish with a brandied cherry and an orange twist. Pairs beautifully with charcuterie, blue cheese, and Melba toast, or a rich crème brûlée. 

Modern riffs and creative sherry cocktails

6. La Perla

The La Perla cocktail by South African-born American mixologist Jacques Bezuidenhout layers tequila, cherry, and pear liqueur for a smooth yet layered drink. To make one, stir 1.5 oz Espolòn Reposado Tequila, 1.5 oz manzanilla sherry, and 0.75 oz pear liqueur with ice until well-chilled. Strain into a chilled cocktail glass and garnish with a lemon twist. A natural fit for pear tart, roasted duck, or grilled halloumi salad. 

Straight from the source: The Perfect Mix with Monica Berg 

7. Italian Bird

Bold, bittersweet, and perfectly layered, the Italian Bird brings together the richness of Appleton Estate Rum, the bitter complexity of Campari, and the dry elegance of fino sherry. To make one, stir 1.5 oz Appleton Estate Rum, 0.75 oz Campari, 0.5 oz fino sherry, 0.5 oz honey syrup, and a pinch of salt with ice until well-chilled. Strain into a rocks glass over fresh ice and garnish with pineapple sage. Pairs effortlessly with prosciutto-wrapped melon or grilled citrus-marinated chicken. 

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8. Cabana Club

The Cabana Club, by American mixologist Yael Vengroff, is a tropical escape in a glass. To make one, blend 1.5 oz amontillado sherry, 0.5 oz absinthe, 1 oz cream of coconut, 1 oz coconut water, and 0.25 oz cinnamon syrup with crushed ice until frothy. Pour into a hollowed-out coconut (if you have it!) or your favorite cocktail glass. Garnish with shredded coconut, grated nutmeg, and an edible orchid. Serve with a straw. This drink perfectly complements the flavor of spicy shrimp tacos or grilled pineapple skewers. 

9. Rio

Dapper, herbaceous, and slightly smoky, the Rio cocktail brings together cachaça, sweet vermouth, and dry sherry for a complex yet smooth sip. To make one, stir 2 oz cachaça, 0.75 oz Cinzano Vermouth Rosso, and 0.75 oz dry sherry with ice until well-chilled. Strain into a small Martini glass and garnish with a spritz of lemon zest. A great match for grilled chorizo, sharp aged cheese on rye with pickles, or citrusy ceviche. 

Get schooled: What is an Aperitif and When is it Served? 

10. Sake Aperitif

The Sake Aperitif is a refined, floral-tinged serve with a smooth, layered profile. To make one, mix 1.75 oz sake, 0.5 oz sherry, 0.5 oz Madeira, 1 teaspoon elderflower liqueur, and 1–2 teaspoons maple syrup in a mixing glass. Fill with ice, stir well, then strain into a sherry or port glass. Garnish with grapefruit zest. Pair it with flame-grilled fish, goat cheese crostini, or miso-glazed eggplant. 

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How to mix sherry in cocktails like a pro

Balancing the lower ABV of sherry in cocktails

Sherry has a lower alcohol content than most base liquors, so when used in cocktails, it needs careful balancing. If replacing a full-proof liquor with sherry, consider increasing the volume slightly or pairing it with a small amount of high-proof liquor (like we do in the Rio cocktail). 

Ideal garnishes & glassware

Sherry-based drinks go very well with citrus garnishes (orange or lemon twists), herbs (pineapple sage is used in the case of the Italian Bird), or even fresh fruit (shredded coconut as featured in the Cabana Club). 

Here are some of our favorite glass types to use with sherry cocktails: 

• Coupé or Nick & Nora glasses. Perfect for stirred sherry cocktails like the Tuxedo No. 2. 

• Highballs & Collins glasses. Best for tall, summery serves like the Sherry Cobbler. 

• Rocks glasses. The go-to for spirit-forward drinks like the Sherry Old Fashioned. 

Adjusting sweetness & acidity for the perfect serve

Sherry naturally contains varying levels of sweetness and acidity, so balancing a cocktail requires thoughtful adjustments: 

• If a drink is too tart, add a touch of sweet sherry (like PX or cream sherry) instead of simple syrup. 

• If a cocktail is too sweet, increase the amount of dry sherry (like fino or manzanilla) for a crisper finish. 

• A dash of bitters (orange, chocolate, or aromatic) can help round out overly bright or dry flavors. 

Storing & handling sherry for best flavor

Unlike most liquor, sherry is perishable once opened. To maintain freshness: 

• Store open bottles in the fridge and use within 1–3 weeks for fino/manzanilla, 4–6 weeks for amontillado/oloroso, and several months for sweeter styles. 

• Use a wine preserver or vacuum pump to extend shelf life. 

• Keep bottles upright to prevent excessive oxidation. 

Using sherry in spritzes & highballs

The light, bright nature of sherry makes it a fantastic base for bubbly summertime sippers like:  

• Fino & tonic: Similar to a G&T, but with a crisp, salty complexity. 

• Sherry Spritz: Mix Fino or Amontillado with soda water and citrus for a low-ABV refresher. 

• Sherry & ginger beer: A spicier alternative to traditional highballs. 

Infusing sherry for unique cocktail creations

Infusing sherry is simple to do at home and adds an extra layer of depth to cocktails. To start, choose a dry sherry like fino or amontillado for herbal infusions or a richer sherry like oloroso or Pedro Ximénez for warm spices and fruits.  

Add your chosen ingredients—we love using citrus peels, vanilla beans, cinnamon sticks, or cacao nibs—to a sealed jar with sherry. Let it infuse for 24 hours to a few days, tasting periodically. Once your infusion reaches your desired flavor density, strain out the solids and store the infused sherry in the fridge. 

There you have it, cocktail fans —10 amazing sherry cocktail recipes and plenty of insider insights to help you shine behind the shaker. Remember to tag us when you share your cocktail creations on socials and sign up for our newsletter to receive the freshest drinkspiration every month. 

Whether you’re after a fuss-free drink or a fun way to elevate your mixing skills, this guide has you covered. We’re breaking down the essentials, sharing expert tips, and giving you a few twists to keep things interesting. Let’s get shaking. 

What makes a gin cocktail ‘classic’?

Classic gin cocktails are made with timeless recipes , that have earned a place in bars and home collections worldwide. These are cocktails that strike a perfect balance of flavors, are widely recognized, and have a history that ties them to key moments in cocktail culture.  

Some of the most legendary serves even hold a spot in the International Bartenders Association (IBA) “Unforgettables” category, marking them as essential knowledge for any serious mixologist. 

The role of gin in global cocktail culture is undeniable. Unlike neutral drink bases, gin comes to the party with lovely layers of botanical complexity, making it a dream to mix with everything from citrus and vermouth to bitters and herbal liqueurs. That’s why it takes center stage in everything from the crisp, liquor-forward Martini to the citrusy Tom Collins and the bittersweet Negroni.  

Whether you’re in the mood to serve up something seriously bold or deliciously delicate, there is a classic gin cocktail that fits the bill. These are a few of our favorites.  

Also see: What to Mix with Gin (The Best Gin Mixers in 2024)   

Must-try classic gin cocktails

1. Gin Martini

The Gin Martini is as iconic as it gets—elegant, crisp, and unapologetically gin-forward. Whether you prefer it dry (more gin, less vermouth) or wet (a higher vermouth ratio), balance is key. Always stir, don’t shake to maintain a silky texture. A London dry gin like Bulldog Gin works beautifully, but if you like a softer touch, try an Old Tom gin. Serve it with briny olives or a citrus twist, and pair it with oysters, smoked salmon, or a sharp aged cheese for a perfect match. 

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2. Negroni

The Negroni is all about harmony—equal parts gin, Campari, and sweet vermouth come together in a bold, bittersweet sip. Love the classic but crave a twist? Try a White Negroni, which swaps out the Campari for something lighter and more floral, or a Cynar Negroni, which leans into some compelling earthy notes.  

The Aperol Negroni offers a softer, citrus-forward take, while a Frozen Negroni is perfect for sweltering summer days. Pair this cocktail with charcuterie, aged Parmesan, or anything mezze-related drizzled in good olive oil. 

Learn more: 6 of the Best Gin and Aperol Cocktails to Sip this Summer 

3. Gimlet

Simple, elegant, and citrus-forward, the Gimlet is proof that you don’t need a long ingredient list to create something sensational. All you need is gin, fresh lime juice, simple syrup, and ice. Traditionally made with sweetened lime cordial, today’s versions often use fresh juice for a brighter, sharper kick. A navy-strength gin takes this up a notch. Pair it with fresh ceviche, shrimp tacos, or Thai-style grilled chicken for a zesty contrast. 

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4. Tom Collins

The Tom Collins is the highball’s sophisticated cousin—tall, fizzy, and gin-forward without being overpowering. Gin, lemon juice, simple syrup, and club soda create an easy-drinking classic with just the right balance of citrus and sweetness. London dry gin is the go-to, but a genever base adds richness. Perfect for brunch, it pairs well with eggs Benedict, smoked trout, or a plate of salty fries. 

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5. Gin & Tonic

The Gin & Tonic is deceptively simple but endlessly customizable. The golden ratio? Start with a 1:2 gin to tonic and tweak to taste. The gin’s botanicals shine through, so pick one that matches your mood—juniper-heavy for a classic edge or something floral for a lighter touch. Garnishes make a difference too: citrus brightens, cucumber cools, and rosemary adds an herbaceous twist. Pair it with fish and chips, sushi, or spicy Indian dishes for a perfect contrast. 

Easy does it: 22 Effortlessly Elegant Summer Gin Cocktails 

6. Bee’s Knees

Born in Prohibition, the Bee’s Knees used honey and lemon to cover up harsher liquors. Today, however, it’s a showstopper in its own right. The floral sweetness of honey syrup softens the gin’s briskness, while fresh lemon keeps things lively. A London dry gin keeps it crisp, while a more citrusy gin leans into the drink’s brightness. Pair it with lemon-drizzled roast chicken, a cheese board with honey-glazed figs, or vanilla panna cotta for a sweet finish. 

Cozy up: The Best Winter Gin Cocktails for Chilly Nights 

7. Aviation

The Aviation is a cocktail with character—floral, tart, and a little mysterious. It gets its signature hue from crème de violette, adding a whisper of lavender to the mix. Fresh lemon juice and maraschino liqueur round it out, making it one of gin’s more complex classics. Not every gin suits this drink; look for something floral or citrus-forward. Pair it with goat cheese crostini, a berry dessert, or a lavender shortbread for a perfect match. 

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8. Corpse Reviver No. 2

Originally designed to wake the dead, or at least those recovering from the previous night, Corpse Reviver No. 2 is a legendary cocktail. To make a bright, citrusy Corpse Reviver No. 2, start by rinsing a chilled coupe or cocktail glass with absinthe, swirling it around to coat the inside before discarding the excess.  

In a cocktail shaker filled with ice, combine 0.75 oz Bulldog Gin, 0.75 oz Lillet Blanc, 0.75 oz Grand Marnier, and 0.75 oz freshly squeezed lemon juice. Shake well until the outside of the shaker is ice-cold. Strain into the prepared glass and serve immediately.  

Best gin for classic cocktails

The type of gin you choose can make or break a classic gin cocktail. For instance, London dry, Old Tom, and Plymouth each bring a distinct character to the glass, shaping the balance, texture, and overall flavor of a drink. Here’s how they compare and what to consider when selecting the right gin for your cocktail. 

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London dry gin: the classic choice

Crisp, juniper-forward, and citrusy, London dry is the backbone of many iconic cocktails. Its dry, botanical intensity makes it ideal for liquor-forward drinks like the Gin Martini and Negroni, where a clean, sharp structure is essential. It also pairs well with highball-style serves like the Tom Collins and Gin & Tonic variations, providing a refreshing bite that holds up against mixers. Since no artificial flavors or sweeteners are added after distillation, it delivers a pure, unaltered gin experience. 

Old Tom gin: a touch of sweetness

Bridging the gap between London dry and Genever, Old Tom brings a smoother, slightly sweeter profile to the mix. This makes it a natural fit for citrus-forward cocktails like the Gimlet and Bee’s Knees, where a touch of sweetness softens the acidity. It also works well in classic sours, helping to balance the tartness without relying on too much added sugar. 

Plymouth gin: earthy and well-balanced

Plymouth gin offers a more earthy, rounded flavor with a slightly subdued juniper presence. This softer, spicier character makes it an excellent choice for complex cocktails like the Aviation and Corpse Reviver No. 2, where a more balanced botanical blend lets other ingredients shine. Its depth also complements herbaceous drinks like the Southside, pairing well with mint and citrus. 

Matching gin’s botanicals to cocktails

If you want to fine-tune the flavor of a cocktail, look at the gin’s botanical mix: 

• Citrus-heavy gins (with lemon or orange peel notes) amplify the bright notes in a Tom Collins or Bee’s Knees. 

• Floral gins (with lavender or chamomile notes) enhance delicate drinks like the Aviation. 

• Herbal gins (with rosemary or thyme notes) bring out the best in a Gin & Tonic, especially with a matching garnish. 

• Spicy or earthy gins (with cardamom or cilantro notes) add depth to a Negroni or Corpse Reviver No. 2. 

Techniques for perfecting gin cocktails

Making a delicious gin cocktail isn’t just about the ingredients—it’s about technique. The right mixing method, ice choice, and balance of flavors can take a drink from good to exceptional. Here’s what you need to know. 

Stirring vs. shaking: When to use each

The golden rule? Stir liquor-forward cocktails, shake anything with citrus, dairy, or egg whites. Stirring keeps drinks smooth and crystal-clear, ideal for a Gin Martini or Negroni, where too much aeration would dull their silky texture.  

Shaking, on the other hand, introduces dilution and texture, creating a livelier, well-integrated cocktail. That’s why drinks like the Bee’s Knees, Gimlet, and Corpse Reviver No. 2 benefit from a good shake—ensuring bright acidity and a balanced mouthfeel. 

The role of dilution and ice

Ice isn’t just for chilling; it controls dilution, which is key to balancing strong flavors. A Negroni benefits from slow-melting, large ice cubes, maintaining its bold structure without watering it down too quickly.  

On the other hand, a Tom Collins or Gin & Tonic calls for plenty of fresh ice to keep it cold while providing just the right amount of dilution. Always use clean, fresh ice—stale ice absorbs freezer odors, which can dull the gin’s botanicals. 

Measuring and balancing flavors

Precision matters. A well-made gin cocktail should be balanced between liquor, sweetness, acidity, and bitterness. Always measure ingredients with a jigger—eyeballing leads to inconsistency. When adjusting flavors: 

Too tart? A splash more simple syrup or liqueur rounds out sharp acidity. 

Too sweet? A squeeze of citrus or a dash of bitters brings balance. 

Too strong? A little extra dilution softens the edges without masking flavors. 

Classic gin cocktail variations and modern twists

Even the most timeless gin cocktails can be adapted to suit different palates or moods. Whether it’s tweaking a recipe’s sweetness or experimenting with bold new flavors, there’s plenty of room for creativity. 

Adjusting sweetness, acidity, or strength

Small tweaks can completely change the vibe of a cocktail. Want a drier Martini? Cut back on the vermouth. Prefer a brighter Gimlet? Swap lime cordial for fresh lime juice. Playing with ratios allows you to fine-tune a drink to your taste. 

Modern twists on the classics

Looking for inspiration? Try these creative updates: 

• Tequila Negroni. You can replace gin with tequila for an earthy, agave-forward take on the classic. 

• Basil Gin Smash. Muddled basil adds a vibrant twist to this fresh, herbaceous alternative to a classic Gin Sour.  

• Frozen Corpse Reviver. This slushy version of the bold classic is ideal for summertime.  

Experimenting with vermouth, bitters and syrups

Simple swaps can create entirely new flavor profiles: 

• Vermouth variations. A dry vermouth makes a Negroni lighter and more floral.  

• Bitters. Orange bitters can brighten a Gin Martini, while chocolate bitters bring depth to a Negroni. 

• Syrups. Honey syrup makes a Bee’s Knees richer, while a spice-laced syrup adds warmth to a Tom Collins. 

Classic gin cocktails have stood the test of time for a reason—they’re perfectly balanced, packed with flavor, and endlessly versatile. Whether you prefer the crisp bite of a Gin Martini, the bittersweet charm of a Negroni, or the citrusy kick of a Tom Collins, there’s a gin cocktail for every occasion. 

Now it’s your turn to shake, stir, and experiment. Try these recipes at home, explore different gins, and fine-tune your mixing skills. Got a favorite gin cocktail? Share it with us on socials or sign up for our tasty newsletter to keep the inspiration flowing.  

A liquor with centuries of tradition, Calvados is crafted in the orchards of Normandy, where apples (and sometimes pears) are pressed, fermented, and distilled into something truly special. If you’ve ever wondered what makes this apple-based brandy unique, you’re in the right place. This guide explores what Calvados brandy is, how it’s made, its classifications, tasting notes, and the best ways to enjoy it. 

What is Calvados?

Calvados is a type of apple brandy produced in Normandy, France. Like cognac or Champagne, it follows strict production rules under the Appellation d’Origine Contrôlée (AOC), which ensures authenticity and quality. 

At its core, Calvados apple brandy is made from fermented apple cider, though some producers include pears for added complexity. The liquor is distilled and aged in French oak barrels, where it develops rich layers of flavor—from fresh apple and spice in younger expressions to deep caramel, baked fruit, and vanilla in well-aged varieties. 

Normandy’s rolling orchards provide the foundation for this brandy. With over 200 varieties of apples legally allowed in Calvados production, each bottle reflects its region’s terroir, craftsmanship, and centuries of expertise.  

One of the most remarkable things about Calvados is its sustainable production. Unlike many liquors that rely on water-intensive crops or large-scale agricultural setups, Calvados is made from apples and pears grown in naturally thriving orchards. These trees provide fruit for generations and also contribute to carbon capture, which makes Calvados a low-impact, environmentally friendly choice. 

In Normandy, irrigation is not permitted in Calvados orchards, allowing Mother Nature to dictate the rhythm of the harvest. The biodiversity within these orchards also supports pollinators like bees, reinforcing the region’s ecological balance.  

What’s more, many producers embrace organic farming and minimal-intervention techniques, further enhancing the sustainability of this time-honored brandy. So, by choosing Calvados, you’re not just enjoying a delicious liquor; you’re supporting a tradition that’s rooted in environmental responsibility. 

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How is Calvados made?

The journey from orchard to bottle begins with apples, but not the kind you’d find in your supermarket. Calvados apples are smaller, more tannic, and packed with intense flavor. The three-step production process is lingering and meticulous:  

1. Fermentation. Apples are harvested in fall, then pressed into juice, after which it undergoes a natural fermentation process. Over the course of three to six weeks, wild yeasts transform the juice into a dry cider with at least 4.5% alcohol. This cider forms the base of Calvados. 
2. Distillation. Calvados is distilled in traditional copper pot stills (used in the Pays d’Auge region for double distillation) or a continuous column still (common in other appellations). The distillation process concentrates the flavors, refining the raw cider into a clear eau-de-vie. 
3. Aging. The freshly distilled liquor is transferred to French oak barrels, where it must age for at least two years, although many Calvados expressions rest for much longer. The wood interacts with the brandy, mellowing its edges and infusing it with warm notes of spice, vanilla, and toasted oak. 

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The role of apple varieties

To achieve a perfect balance of flavor, distillers use a mix of four types of apples: 

• Bitter apples that are rich in tannins, providing structure and depth. 

• Bittersweet apples that are slightly less tannic, with subtle sweetness. 

• Sharp apples that are high in acidity, adding freshness and brightness. 

• Sweet apples for rounding out the blend with natural fruitiness. 

Each producer has their own secret combination, which means every batch is entirely unique. 

Types of Calvados: understanding the classifications

Like other fine liquors, Calvados is categorized based on its aging process, but its unique character is also shaped by its appellation—the specific region where it’s produced. The distinct appellations, Calvados AOC, Pays d’Auge AOC, and Domfrontais AOC, each have their own production methods and regional influences that give Calvados its signature depth and complexity. 

The three Calvados appellations

The broadest category, Calvados AOC, covers most of Normandy and allows for a diverse range of production styles. It is typically distilled once using a continuous column still, which helps retain the fresh, fruity character of the apples. The result? A lighter, more approachable Calvados with bright orchard fruit flavors, making it ideal for cocktails and casual sipping. 

The most prestigious appellation, Pays d’Auge AOC, requires double distillation in traditional copper pot stills, creating a richer, more concentrated spirit. The aging process is longer, and the Calvados produced here develops deeper notes of baked apple, vanilla, and warm spice. This region is known for producing some of the most refined and elegant Calvados expressions, best enjoyed neat or in classic cocktails like a Calvados Sidecar. 

Unlike the other appellations, Domfrontais Calvados must contain at least 30% pear in addition to apples, giving it a distinctive, crisp acidity and floral character. It is distilled once in a continuous column still and must age for a minimum of three years, resulting in a softer, fruitier profile with delicate pear, honey, and subtle spice notes. Domfrontais Calvados is a fantastic choice for those who appreciate a lighter, more aromatic brandy. 

Aging classifications 

In addition to its regional distinctions, Calvados is categorized by aging. The longer it matures, the deeper and more complex its flavors become, evolving from crisp, fresh apple notes to rich, spiced caramel and oak undertones. 

Fine/Trois Étoiles (Three Stars) is aged for at least two years and offers a lively, fruit-forward profile. Crisp apple, juicy pear, and citrus dominate the palate, with delicate floral hints adding freshness. This youthful expression is best suited for Calvados cocktails, where its bright flavors shine alongside mixers. 

Vieux/Réserve spends at least three years in oak barrels, rounding out its flavors with a touch of spice and caramel. While still retaining its fresh apple character, the aging process introduces warmth and smoothness, making it a great all-rounder for sipping or mixing. 

V.O./V.S.O.P. is aged for a minimum of four years, allowing richer and more developed notes to emerge. Stewed apple, vanilla, and warm spice start to take center stage, with subtle nuttiness adding depth. This balanced expression is perfect for those who enjoy Calvados tasting notes that lean towards a more refined fruitiness, with a lingering, velvety texture. 

X.O./Hors d’Âge must be aged for at least six years (though many expressions mature for decades!). With time, the French apple brandy deepens into layers of baked apple, toffee, dried fruit, and toasted almonds, rounded out by oak spice and a long, smooth finish. This aged Calvados is best enjoyed neat to fully appreciate its complexity and refined character. 

Read next: 7 Best Non-Alcoholic French Drinks to Try at Home 

How to drink Calvados (serving & pairing tips)

Neat or on the rocks

For the purest experience, sip Calvados neat in a tulip glass to concentrate its aromas. Older expressions shine at room temperature, while a younger Calvados can be served over ice.

Cocktails: Classic and modern twists

Calvados adds a smooth, apple-tinged richness to cocktails. Try these sensational sips:  

• Apple Brandy Old Fashioned. A French riff on the whiskey classic, bringing out rich fruit and spice. 
• Apple Brandy Hot Toddy. This hot, tasty sipper has all the quintessential fall flavors of apple, cinnamon, and honey.  
• Jack Rose. A vibrant, apple-forward cocktail with grenadine and lime juice. 
• Apple Brandy Spritz. Light, crisp, and a little floral, this spritz is the perfect balance of bubbles, brightness, and a hint of orchard sweetness.  

Food pairings: What to enjoy with Calvados

Calvados is a complete dream for food lovers. Its balance of fruit, spice, and oak makes it an excellent match for a wide variety of dishes, from savory starters to decadent desserts. Whether you’re hosting a dinner party or enjoying a quiet night in, the right pairing can elevate both the dish and the liquor. 

Cheese & charcuterie

The rich, fruity warmth of Calvados pairs very well with creamy and aged cheeses. Try it with: 

• Camembert or brie. The buttery character of these cheeses melts into the crisp apple notes of Calvados. 

• Pont-l’Évêque. This soft, washed-rind cheese brings out the brandy’s nutty and caramelized apple tones. 

• Aged cheddar or comté. The sharpness of these cheeses contrasts quite nicely with a well-aged Calvados. 

If you’re putting together a charcuterie platter, go for prosciutto-wrapped pears, smoked duck breast, or foie gras on toast. The richness of these bites complements the smooth, oak-kissed fruitiness of Calvados. 

Main Courses

Calvados also shines alongside hearty, flavorful dishes that have sweet and savory elements. Some standout pairings include: 

• Roast pork with apple glaze. The natural apple sweetness in the sauce harmonizes with the baked fruit notes of Calvados. 

• Duck à l’orange. The citrusy glaze enhances the brandy’s warming spice character. 

• Creamy mushroom risotto. The deep umami flavor contrasts most deliciously with the crisp apple brightness of Calvados. 

• Seared scallops with brown butter. The rich, nutty butter pairs elegantly with the liquor’s caramel and vanilla notes. 

Desserts

If you love apple-based desserts, Calvados is the ultimate partner. For a truly indulgent experience, try it with: 

• Apple tarte tatin. This French classic mirrors the caramelized apple flavors found in well-aged Calvados. 

• Crème brûlée. The silky vanilla custard highlights the oak-aged depth of the brandy. 

• Dark chocolate truffles. The bitter richness of chocolate balances the fruit-forward warmth of Calvados. 

• Pear and almond tart. If your Calvados has pear notes, this pairing will be pure perfection. 

Calvados vs. other brandies: what makes it unique?

Calvados vs. cognac and Armagnac

Unlike grape-based cognac and Armagnac, Calvados is made from apples and pears, which gives it a fruitier and fresher profile. While cognac is known for its refined elegance and Armagnac for its rustic intensity, Calvados offers a unique balance of bright orchard fruit and warming spice. 

Armagnac vs cognac: Understanding the Differences Between Two Iconic French Brandies 

Calvados vs. applejack

Both are apple brandies, but applejack (produced in the U.S.) is often blended with neutral liquors, while Calvados is 100% distilled cider and aged in oak. The result? A smoother, more refined character. 

Calvados is a liquor with history, depth, and versatility. Whether you’re sipping a well-aged pour or shaking up a classic cocktail, this Normandy-born brandy delivers layers of apple-rich flavor in every glass.  

Now it’s your turn; explore different styles of Calvados, experiment with cocktails, and discover the joys of Normandy’s finest liquor. Share your Calvados creations with us on socials and sign up for our newsletter for more drinkspiration straight to your inbox! 

A true icon of French craftsmanship, cognac is more than just a spirit; it’s a tradition. Crafted under strict regulations, this luxurious brandy has been refined over centuries to achieve its distinctive character. Whether you’re a complete newbie or a seasoned enthusiast, there’s always something delicious to discover.  

This guide takes you through cognac’s history, how it’s made, the different classifications, and the best ways to enjoy it. 

What is cognac?

Cognac is one of the world’s most celebrated spirits, a hallmark of French craftsmanship and tradition. It is a type of brandy produced exclusively in the Cognac region of France, where centuries of expertise have perfected its production. Unlike other brandies, it follows a strict set of production rules under the Appellation d’Origine Contrôlée (AOC), ensuring authenticity and quality. 

At its core, cognac is distilled white wine, made primarily from Ugni Blanc grapes. This grape variety is prized for its high acidity and low alcohol content, which translates into a refined and balanced spirit after distillation. The winemaking process is intentionally minimal to preserve the grape’s natural characteristics, resulting in a base wine that is light, crisp, and slightly tart. 

The Cognac region itself is divided into six distinct growth areas, known as crus: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires. Each terroir contributes unique characteristics to the final spirit, with Grande and Petite Champagne being the most sought after for their ability to age gracefully and develop exceptional depth. 

Every bottle of cognac is an expression of its origins, shaped by the region’s soil, climate, and the skill of the craftspeople who made it. Whether enjoyed neat, in a cocktail, or paired with food, cognac offers a gorgeous drinking experience, steeped in history and tradition. 

How is cognac made?

The journey from grape to glass is one of meticulous craftsmanship that has been honed over centuries. 

1. Double distillation in copper pot stills

The process begins with white wine, which is distilled twice in copper pot stills. This method, unique to cognac, concentrates the flavors and refines the spirit, giving it its signature smoothness. The result is a crystal-clear eau-de-vie, which is then transferred to barrels for aging. 

2. Aging in French oak barrels

The magic of cognac unfolds in the aging process, where it spends a minimum of two years maturing in French oak barrels. These barrels, often sourced from the Limousin and Tronçais forests, allow the spirit to slowly develop its signature depth, smoothing out the sharp edges while infusing it with rich notes of fruit, spice, and wood. Over time, the interaction between the spirit and the oak creates layers of complexity, introducing flavors of caramel, vanilla, toasted nuts, and even floral and citrus notes. 

3. The key grape varieties

While Ugni Blanc is the backbone of cognac, other grape varieties (, are sometimes used to add nuance. Ugni Blanc’s high acidity makes it ideal for distillation, setting the scene for a bright and structured spirit that ages beautifully. 

Also see: 14 Easy Cognac Cocktails (Simple Recipes & Perfect Mixers) 

Types of cognac: understanding the classifications

Every bottle of cognac falls into a specific classification, based on the minimum time it has spent aging in oak barrels. These categories help define the flavor profile and best drinking style of each expression. 

V.S. (Very Special)

Aged for at least two years, V.S. cognac is young, vibrant, and fruit-forward. Expect bright notes of apple, pear, and citrus, balanced with a touch of oak. It’s great for mixing in cocktails, where its lively character shines. 

V.S.O.P. (Very Superior Old Pale)

With a minimum of four years in the barrel, V.S.O.P. cognac develops deeper layers of flavor. Here, stone fruits like apricot and plum emerge, alongside subtle florals and a more pronounced oak influence. It’s versatile—smooth enough for sipping but complex enough for stirred cocktails. 

X.O. (Extra Old)

X.O. cognac must be aged for at least ten years, allowing it to reach its full potential. This is where the magic happens—rich notes of fig, raisin, and candied orange meet creamy vanilla, cocoa, and warm spice. The mouthfeel is luxurious, with a long, silky finish. Best savored slowly. 

Hors d’Âge and special editions

Some houses produce special editions that go well beyond the standard X.O. requirements, blending eaux-de-vie that have aged for decades. These expressions are rare and highly sought-after, offering unparalleled depth and refinement. 

Armagnac vs Cognac: Understanding the Differences Between Two Iconic French Brandies 

What does cognac taste like?

Cognac is all about balance—smooth yet bold, complex yet approachable. Every sip tells a story, shaped by years of aging and expert blending. Younger cognacs burst with fresh orchard fruit, light florals, and a gentle touch of oak. As they mature, deeper, richer notes develop, with layers of spice, caramel, and dried fruit adding to the experience. 

V.S. cognac is lively and fruit-forward, offering crisp apple, juicy pear, and a hint of citrus. Spring blossom and fresh oak add a subtle vibrancy, making it a great choice for mixing into cocktails or enjoying with lighter eats and treats. 

V.S.O.P. brings more depth. As the spirit spends more time in oak barrels, stone fruits like apricot and plum come forward, alongside a touch of jasmine and vanilla. The oak influence introduces a soft spice, reminiscent of warm gingerbread, creating a well-rounded profile that works beautifully in both classic cocktails and neat pours. 

X.O. is where things get really luxurious. With extended aging, the flavors become rich and indulgent. Think velvety layers of fig, raisin, and candied orange, wrapped in an exotic bouquet of iris and fall spices. The oak influence really shines here, bringing in notes of crème brûlée, toasted almonds, and a long, silky finish that lingers on the palate. This is the kind of cognac meant for slow sipping, best enjoyed in moments of special indulgence.  

Learn more: 15 Popular Brandy Cocktail Recipes to Try 

How to drink cognac: serving & pairing tips

Neat or on the rocks

For the purest experience, sip cognac neat in a tulip glass to concentrate its aromas. A splash of water can open up the flavors, while serving it over ice softens its intensity. 

Cocktails, Cognac, and Citrus: Xavier Herit on All Things Grand Marnier  

Cocktails

Cognac’s complexity makes it a fantastic base for cocktails. Classic drinks like the Sidecar, Sazerac, and French 75 showcase its depth, while modern creations like a Cognac Old Fashioned or a Cognac Spritz highlight its versatility. A V.S. or V.S.O.P. works best in mixed drinks, adding warmth and structure without overpowering the other ingredients. 

Food pairings

Pairing cognac with food elevates both, bringing out deeper flavors in each. A V.S.O.P. typically pairs beautifully with aged cheeses like Comté or Gruyère, charcuterie platters, or roasted duck. For appetizers, try smoked salmon on blinis, foie gras on toast, or prosciutto-wrapped melon. 

For main courses, an X.O. complements rich dishes like braised short ribs, beef bourguignon, or spiced lamb tagine. The layers of fruit, spice, and oak harmonize with the deep umami flavors of slow-cooked meats. 

Cognac and chocolate pair perfectly for dessert. Pair an X.O. with dark chocolate, chocolate cake, or a spiced pear tart. If you prefer something creamier, opt for crème brûlée or vanilla bean panna cotta. 

Zesty besties: 14 Cocktails with Orange Liqueur That Zest the Best 

Cognac vs. brandy: what’s the difference?

Cognac is a brandy, but not all brandy is cognac. The key difference lies in where and how they are made. Cognac must come from the Cognac region of France and follow strict production methods, including double distillation in copper pot stills and aging in French oak barrels for a minimum of two years.  

Other brandies, like Armagnac, are made in different regions with distinct processes. Armagnac, undergoes single distillation, resulting in a bolder, more rustic character. Meanwhile, American and Spanish brandies have their own styles, often using different aging techniques and grape varieties. 

Cognac is more than just a sensational sip; it’s an experience. Crafted with precision, aged with care, and rich in history, it’s one of the most rewarding drinks to explore. Whether you enjoy it neat, in a cocktail, or paired with food, there’s a style for every palate.  

Try different expressions to find your favorite, and if you’re feeling adventurous, mix up a classic cognac cocktail. For more inspiration, check out Courvoisier and Grand Marnier’s websites for recipe ideas. Want more expert tips? Sign up for our newsletter and stay in the mix. 

What is yuzu?

Yuzu is a small but mighty citrus fruit that has been a staple in East Asia for centuries. Native to China and highly popular in Japan and Korea, yuzu is about the size of a tangerine, and its skin ranges from green to golden yellow, depending on its ripeness. Unlike oranges or lemons, it has a thick, bumpy rind and is packed with seeds, making it less suited for eating whole but perfect for extracting its fragrant juice and zest. 

In Japan, yuzu holds deep cultural significance, often making an appearance in traditional dishes, seasonal rituals, and even bathhouses. Every winter solstice, people soak in yuzu-infused hot baths—a practice believed to ward off colds and bring good fortune.  

It’s also a beloved ingredient in ponzu sauce, miso soups, and various sweets. Over the years, its popularity has spread beyond Japan, making its way into high-end restaurants, cocktail bars, and even beauty products around the world. 

7 Yuzu Cocktails: Bright & Citrusy Drinks to Try at Home 

What does yuzu taste like?

If you could take the best parts of lemon, grapefruit, and mandarin and roll them into one fruit, you’d get something close to the yuzu flavor profile. It has a bold tartness, like a lemon, but with a slightly bitter edge that’s more reminiscent of grapefruit.  

Yuzu’s aromatic depth creates a distinct floral sweetness that sets it apart from other citrus fruits, almost like a mandarin with a perfumed twist. 

It’s this perfect balance of acidity, bitterness, and fragrance that makes yuzu so popular. It’s bright but not overpowering, complex yet versatile, and its bold citrus punch can enhance everything from a delicate sauce to a strong cocktail.  

Sip & Savor: 13 Tastiest Asian-Inspired Cocktails Unveiled 

How is yuzu used in cooking and cocktails?

Japanese cuisine

Yuzu is a cornerstone of Japanese cooking, adding a signature tang to many dishes. It’s a key ingredient in ponzu sauce, a citrusy soy-based dressing that’s drizzled over sashimi, dumplings, and grilled meats.  Chances are good that you’ll also find it in soups, noodle dishes, and dipping sauces, where its fresh acidity balances out umami-rich flavors. Even the zest is treasured, often sprinkled over rice or mixed into miso pastes. 

Cocktails

Bartenders love using yuzu to enhance both strong and subtle flavors in a drink. It shines in highballs, sours, and spritzes, where its tart bite adds brightness to whiskey, gin, and tequila.  

Cocktails like the Yuzu Margarita swap out lime for yuzu juice, creating a citrus-forward twist on the classic. The Japanese Sour uses yuzu alongside Japanese whisky for a smooth yet tangy sip, while the Shikoku Mule blends yuzu juice with shochu and ginger beer for a bold and lively kick. 

Learn more: Asian Cocktail Ingredients to Inspire Your Next Drink 

Desserts

Yuzu is often used in sorbets, jellies, and custards, bringing a bright contrast to creamy textures. Pastries and cakes infused with yuzu zest or juice carry a delicate, fragrant tang that lingers long after the last bite. It also pairs beautifully with white chocolate, honey, and matcha, making it a favorite in fusion desserts. 

Skincare & wellness

Beyond the kitchen, yuzu has carved out a spot in the world of aromatherapy and beauty. Its essential oils are used in perfumes, bath soaks, and skincare products, and it’s valued for its uplifting scent and antioxidant properties. Yuzu-infused teas and herbal remedies are also popular, often enjoyed as a soothing winter drink. 

Read next: Navigating the Rich Tapestry of Korean Drinking Culture 

Where to buy yuzu & how to store it

Where to find yuzu

While it’s big in Japan, fresh yuzu isn’t the easiest fruit to come by in other parts of the world, although some specialty Asian grocery stores might carry it in season. Yuzu juice is more commonly found in bottled form, imported from Japan, and stocked in well-curated food markets or online retailers. While bottled juice won’t match the intensity of fresh yuzu, it’s still a great way to get that signature citrus kick that you’re after.  

What’s Hot and What’s Not: 2025’s Top Cocktail Trends Predicted by the Experts 

Storing fresh yuzu

You can keep fresh yuzu in the fridge for two weeks. The peel can also be zested and frozen, ensuring you have access to its aromatic oils long after the fruit is gone. For longer storage, yuzu juice can be frozen in ice cube trays, making it easy to use in cocktails or marinades. 

Kanpai! 12 Japanese Whisky Cocktails to Master 

How to use yuzu at home

Want to bring a little yuzu magic into your kitchen? Here are a few easy ways to get started: 

• Make a quick yuzu dressing: Mix yuzu juice with soy sauce, sesame oil, and a touch of honey for a bright, umami-packed salad dressing. 

• Infuse your cocktails: Swap out lemon or lime juice for yuzu in drinks like Margaritas, highballs, and gin fizzes for a citrusy twist. 

• Stir it into tea: A spoonful of yuzu juice or yuzu marmalade stirred into hot tea makes for a cozy, aromatic drink. 

• Boost your desserts: Add a splash of yuzu juice to cheesecakes, sorbets, or even pancake batter for an unexpected citrus pop. 

Cheers! The Best Shochu Cocktails & Guide to the Famous Japanese Spirit

DIY yuzu syrup recipe

If you want a simple way to have yuzu on hand for drinks and desserts, whip up a quick yuzu syrup: 

INGREDIENTS 

• ½ cup yuzu juice 

• ½ cup sugar 

• ½ cup water 

METHOD 

1. Combine everything in a saucepan over low heat, stirring until the sugar dissolves.  
2. Let it cool, then store it in the fridge.  
3. Use it in cocktails, drizzle it over pancakes, or mix it into sparkling water for an easy homemade soda. 

With its bold citrus tang, floral aroma, and endless versatility, yuzu is a game-changer in the kitchen and behind the bar. Whether you’re mixing up cocktails, adding a pop of flavor to sauces, or even indulging in a bit of citrus-infused self-care, this little fruit knows how to make an impression.  

If you haven’t tried it yet, now’s the perfect time; grab a bottle of yuzu juice, get experimenting, and see why this East Asian favorite has the world hooked. Sign up for our newsletter to stay in the mix, and visit the SKYY Vodka, Bulldog Gin, and Wray & Nephew websites for some yuzu-inspired cocktail ideas…  

Ready to discover the spirit of Italy’s beloved pre-dinner moment? Let’s dive into the world of aperitivo cocktail recipes and discover how to bring a bit of Italian magic into your own life. 

The Italian tradition of aperitivo hour

Imagine the lively atmosphere of a bustling piazza, where friends and family gather to unwind after a long day. The warm glow of the evening sun, the clinking of glasses, and the shared smiles capture the essence of aperitivo cocktail culture of Italy. Aperitivo hour isn’t just about enjoying drinks; it’s a time to relax, connect, and indulge in a moment of joy.

The tradition of aperitivo dates back to the late 18th century in northern Italy, where it originated as a way to stimulate the appetite before dinner. Originally, it was all about enjoying a light, bittersweet drink paired with small bites to prepare the palate for the evening meal. Over the years, the practice evolved, becoming a cherished social ritual that spread across Italy, and eventually, the world. Today, it’s a time to slow down, appreciate the present, and savor both the company and the flavors on the table.

So, let’s look at Italy’s most iconic aperitivo cocktails. These drinks are more than just classy clinkers—they’re a gateway to understanding the heart and soul of Italian aperitivo cocktails. Get ready to discover the best aperitivo cocktails that bring a taste of Italy’s vibrant spirit to your glass.

What is Aperitivo Hour? Discover & Enjoy Italy’s Happy Hour 

The Aperol Spritz: a symbol of summer

At the heart of aperitivo culture lies the Aperol Spritz, a cocktail that has become synonymous with a truly Italian aperitivo experience. This iconic drink, with its bright orange hue and zesty flavor, is a symbol of the carefree summertime spirit of Venice.  

The Aperol Spritz has a celebrated history that reflects its evolution from a regional favorite to a global sensation. The origins of this delightful cocktail can be traced back to the Veneto region, where the tradition of combining Prosecco with a bitter liqueur was first dreamed up.  

The Aperol Spritz owes its popularity to the innovative combination of Aperol, Prosecco, and club soda—a formula that was born in Padua and raised in Venice in the 1920s and 1930s.  

Tasty pairings for your Aperol Spritz

• Bruschetta with tomatoes and basil: The fresh, tangy flavors of this classic Italian starter pair beautifully with the bright citrus notes of an Aperol Spritz. 

• Arancini: These crispy, stuffed rice balls offer a savory contrast to the drink’s bittersweetness. 

• Lemon sorbet: A refreshing and light dessert that harmonizes with the zesty notes that underpin the drink.  

Learn more: 9 Spritz Cocktails to Sip On this Summer 

Campari Spritz: bitter elegance in a glass

The Campari Spritz is another classic aperitivo, a symbol of Milanese style and sophistication. This vibrant red cocktail is a harmonious blend of bitter Campari, bubbly Prosecco, and a splash of club soda. Its bold flavor and striking appearance have made it a global sensation. Whether you’re sipping on a terrace overlooking a canal or enjoying a rooftop view, the Campari Spritz is the quintessential accompaniment to your golden hour. 

Mouth-watering pairings for your Campari Spritz

• Grilled asparagus: The slightly charred, earthy taste of asparagus is a great match for the complex, herbal notes in a Campari Spritz.  

• Polenta fries: These crispy, golden fries offer a savory pairing that complements the drink’s bold flavor. 

• Orange and almond cake: The citrusy, nutty flavors of this dessert echo Campari’s bitter orange notes, making for a harmonious pairing. 

Also see: The 9 Best 3-Ingredient Cocktails to Try at Home 

Cynar Spritz: bold bitterness and big flavor

For those on the lookout for a more adventurous aperitivo experience, the Cynar Spritz is a must-try. Made with Cynar, the distinctive artichoke-based amaro, this cocktail comes to the party with a complex and intriguing flavor profile.  

Sweet, bitter, and herbaceous notes intertwine to create a truly unique taste sensation. If you’re an amaro lover or simply enjoy trying new things, the Cynar Spritz will surprise and delight your palate. 

Food pairings to upgrade your Cynar Spritz

• Focaccia with rosemary: The aromatic, herb-infused bread highlights the herbal notes in the spritz. 

• Stuffed mushrooms: These savory bites enhance the cocktail’s deep, bittersweet profile. 

• Dark chocolate: The rich, slightly bitter taste of dark chocolate provides a delightful contrast to the herbal bitterness at the heart of this interesting drink.  

Cheers, dears! A Beginner’s Guide to Cynar & the Best Cynar Cocktails 

Crodino: the non-alcoholic spritz

Crodino is a delightful and sophisticated non-alcoholic aperitif that has captured the hearts of those seeking an alcohol-free sipping experience. With its complex blend of herbs and citrus, Crodino offers a captivating flavor profile without the alcohol content. It’s the perfect choice for those days when you want to sip on something gorgeous without any ABV in the mix.  

Food pairings to enhance your Crodino spritz

• Pinzimonio with balsamic vinaigrette: Fresh vegetables with a tangy balsamic dip enhance the alcohol-free drink’s herbal and citrus notes.  

• Cauliflower and corn fritters with minty yoghurt dressing: The earthy sweetness of the vegetables, combined with the fresh herbs and zesty, creamy dip, make the herbaceous notes shine.  

• Edamame and sesame salad: The nutty, slightly sweet flavors of sesame and the freshness of edamame are beautifully offset against a citrus backdrop.   

Picon Bière: A French-Italian fusion

Picon Bière is the unsung hero of aperitivo hour. Hailing from France, this unique blend of bitter orange liqueur and beer eventually found its way to Italy and quickly became a local favorite.  

The bitterness of Picon liqueur balances perfectly with the crispness of the beer, setting the scene for a complex and invigorating sip. It’s a drink that surprises and delights, making it the perfect conversation starter. 

Delicious food pairings for your Picon Bière

• Fries with aioli: Crispy fries with a garlic aioli dipping sauce offer a delicious counterpoint to the drink’s bitterness. 

• Quiche Lorraine: This hearty, savory dish complements the robust flavors of Picon Bière. 

• Apple tart: The sweet and tart flavors of this dessert pair nicely with the bitter-orange notes of Picon Bière. 

Read next: The Best 28 Aperitif Cocktails for Any Occasion 

Cin Cin! 12 Classic Italian Cocktails You Need to Try 

There you have it – five amazing aperitivo cocktails to try if you want to enjoy the delicious tradition of the Italian golden hour at home. For more inspiration, visit the Campari, Crodino, Cynar, and Aperol websites.  

Originally a tasty cornerstone of Asian cuisine, it’s now a sought-after ingredient for creative cocktails that bring a fresh dimension to classic clinkers. In this guide, we’ll explore why this awesome fruit is a game-changer, easy Yuzu cocktails to try, and expert tips on pairing it with different types of liquor. 

What is yuzu, exactly? A brief introduction

Hailing from East Asia, yuzu is a small, knobby fruit with a golden-yellow rind and an aroma that can fill a room. Unlike your standard lemon or lime, the flavor of yuzu is layered—it’s tart, slightly bitter, and has a fragrant, almost floral complexity.  

In Japan, it’s long been a staple in ponzu sauce, seasonal desserts, and even gets infused into baths or hot springs. But when used in cocktails, yuzu truly shines. Its lively acidity and depth of flavor make it a perfect addition to drinks that need a little extra zing. 

Also see: Asian Cocktail Ingredients to Inspire Your Next Drink 

Why yuzu works so well in cocktails

The appeal of yuzu lies in its balance. It’s tart but not overwhelmingly sour, slightly bitter but never harsh, and fragrant without being overpowering. This gives it a natural versatility, allowing it to highlight everything from smoky Japanese whisky to crisp gin.  

It also plays beautifully with sweet, herbal, and spicy ingredients; think honey, ginger, or even shiso. Whether it’s adding a subtle bite to a highball or brightening up a Margarita, yuzu has a way of making every sip feel just that little bit more special. 

Learn more: Top 2025 Cocktail Trends Predicted by the Experts  

Must-try yuzu cocktails

1. Yuzu Highball

In Japan, the combination of apple and Shochu is so popular that it’s available as ready-to-drink beverages sold in cans. Of course, fresh is best, so here’s our DIY recipe. Start by adding ice to a highball glass and pouring in 2 oz of shochu.  

Then add 2.5 oz apple juice (freshly pressed if possible), 0.5 oz honey syrup, and 0.5 oz yuzu juice. Stir until everything is combined. Top off with 2.5 oz chilled club soda and garnish with apple slices. Enjoy with a plate of miso-glazed salmon or a crisp apple and daikon salad.  

Read next: The Best Shochu Cocktails & Guide to the Famous Japanese Spirit 

2. Japanese Sour

Smoky, sour, smooth, and seductively frothy on top, the Japanese Sour is a spin-off of the classic Whiskey Sour. To make one, combine 2 oz Japanese whisky, 0.25 oz fresh lemon juice, 0.25 oz yuzu juice, 0.5 oz honey syrup, and 1 egg white in a shaker and dry shake (without ice) for 10 seconds.  

Add ice cubes and shake again until well-chilled. Strain into a chilled coupe glass, add a few drops of bitters, and serve. Best served alongside smoky yakitori skewers or a bowl of crunchy karaage chicken.   

Sip & Savor: 13 Tastiest Asian-Inspired Cocktails Unveiled 

3. Shikoku Mule

Are you all about marvelous Mule cocktails? We’ve got you with this Shikoku Mule recipe. To make one, fill a glass with ice cubes, then add 1 oz shochu and 1 oz yuzu juice. Next, fill the glass to the top with ginger beer. Stir gently, garnish with a lime or yuzu wedge, and serve. This tasty Mule is a natural fit for spicy gyoza or a fragrant Thai green curry.   

4. Yuzu Spritz

Crisp, citrusy, and easy to love, the Yuzu Spritz brings a bright twist to a classic serve. In a shaker, combine 0.75 oz yuzu juice, 2 oz Bulldog Gin, 0.5 oz simple syrup, and a dash of orange bitters (if using). Add ice and shake for 15–20 seconds.  

Fill an old-fashioned glass with ice and strain the cocktail over it. Top with 2 oz club soda, stir gently, and garnish with a lemon peel. Serve it with fresh oysters or a light goat cheese and citrus salad. 

Also see: Navigating the Rich Tapestry of Korean Drinking Culture 

5. Yuzu Margarita

A spiffy spin on a classic, the Yuzu Margarita balances tart yuzu with smooth tequila and a hint of sweetness. In a cocktail shaker, combine 1 oz yuzu juice, 0.5 oz fresh lime juice, 1 oz Grand Marnier, 1.5 oz Espolòn Tequila Blanco, 1 oz simple syrup (or agave syrup, to taste), and a small pinch of coarse salt.  

Add ice and shake for 15–20 seconds until well-chilled. Rim a glass with salt, fill it with ice, and strain the cocktail over. Garnish with a lime wheel and serve. Great with fiery prawn tacos or a side of crispy tempura. 

6. Yuzu Gin & Tonic

A simple yet striking riff on everyone’s favorite summertime sipper, the Yuzu Gin & Tonic delivers crisp citrus with every sip. Fill a Collins glass with ice, then pour in 1.5 oz gin and 0.5 oz yuzu juice.  

Stir gently as you slowly top with tonic water, letting the bubbles settle to prevent overflow. Stir one last time to fully blend the flavors. Serve and enjoy. This drink pairs well with salty bar snacks like edamame or shichimi-spiced nuts. 

7. Yuzu Martini

Elegant and effortlessly smooth, the Yuzu Martini is a refined take on a timeless classic. In a mixing glass, combine 2.5 oz shochu, 0.75 oz Cinzano Vermouth Bianco, 2–5 dashes of yuzu juice, and 1 dash of orange bitters.  

Add ice and stir until well-chilled. Strain into a coupe or martini glass. Express the oil from a lemon peel over the drink, then use it as a garnish. Serve and enjoy with delicate bites like tuna tartare or a simple yakitori skewer. 

How to use yuzu in cocktails

Fresh yuzu juice and bottled yuzu juice each bring something different to the glass. Fresh juice is bright, vibrant, and packed with natural aromatics, but finding whole yuzu outside of specialty markets can be tricky. Bottled yuzu juice, often imported from Japan, is more accessible and still delivers the fruit’s signature tartness and floral complexity.  

For those looking to experiment, yuzu liqueurs or syrups add depth and sweetness without overpowering the drink. When mixing, balance its tang with honey, simple syrup, or agave to keep flavors harmonious. 

Finding fresh yuzu in the U.S. can be a bit of a treasure hunt, as the fruit is rarely available in mainstream grocery stores. However, bottled yuzu juice offers a convenient alternative and is often stocked in specialty food markets and online retailers.  

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Best types of liquor to pair with yuzu

• Gin. The botanicals in gin highlight the floral and citrusy notes of yuzu, creating crisp, aromatic cocktails. 

• Vodka. A clean canvas for yuzu vodka cocktails that allows the fruit’s brightness to take center stage without interference. 

• Whiskey. The rich, smoky depth of whiskey plays well against yuzu’s acidity, making for bold, balanced drinks. 

• Tequila. Perfect for citrus-forward cocktails, adding a lively twist to Margaritas and Palomas. 

• Rum. Works beautifully with yuzu, bringing in tropical, slightly sweet notes that enhance the fruit’s tart edge. 

Light & lovely: The Best Mocktails of 2024 and 2025 

Garnishes & presentation tips for yuzu cocktails

For a traditional touch, use yuzu peel twists, fresh mint, or delicate edible flowers as garnishes. Glassware also plays a role in presentation; highballs work well for lighter, effervescent drinks, while coupes and rocks glasses suit stronger, stirred yuzu cocktails. To elevate the experience, rim glasses with sugar for sweetness, salt for balance, or a hint of chili powder for a fiery kick. 

Whether it’s adding a zingy twist to a Margarita, a crisp edge to a Gin & Tonic, or a bold punch to a Whiskey Sour, the magic of yuzu lies in its versatility. Its tart, floral, and slightly bitter notes make it a game-changer in cocktails. Ready to shake things up? Try one of the recipes, mix up your own creation, and share your favorite yuzu drinks with us on social media. For more cocktail inspiration, sign up for our newsletter! 

With the rise of bold, umami-rich cocktails, bartenders have embraced its salty-acidic balance to elevate liquors like whiskey, tequila, and gin. In this guide, we’ll explore why pickle juice works, which cocktails to try, and how to craft the perfect homemade brine for your own creations. 

Why pickle juice works in cocktails

The saltiness in pickle juice enhances the natural flavors of liquors, making them shine even brighter. The acidity cuts through sweetness and richness, creating a balanced, layered drink. And then there’s the umami factor, adding a subtle savory depth that makes cocktails feel more complex and satisfying. 

Beyond its flavor, pickle juice also wakes up your palate, making every sip feel vibrant and punchy. And, thanks to its natural electrolytes, some bartenders and late-night revelers swear by it as a post-party recovery hack. While we cannot vouch for any of that, we do know one thing—pickle cocktails are a great way to shake things up in your home bar! 

Learn more: Top 2025 Cocktail Trends Predicted by the Experts 

Best types of pickles and pickle juice for cocktails

Not all pickle juice is created equal and choosing the right one can make or break your drink. Dill pickle juice is the most popular choice, bringing that signature tangy, garlicky taste. It works beautifully in whiskey-based drinks like the Pickleback and adds a briny twist to classic cocktails like the Martini. 

If you’re craving something with more fire, spicy pickle juice (often infused with chili or jalapeño) adds a fiery edge to drinks like the Dill Pickle Margarita. On the sweeter side, bread-and-butter pickle juice has a mild, slightly sugary taste that pairs surprisingly well with bourbon or rum. 

Store-bought pickle brine is a convenient option but always check the label—opt for varieties without artificial preservatives or sweeteners. If you want full control over flavor, making your own brine lets you tweak the salt, spice, and acidity to your liking. 

6 Must-try pickle cocktails

1. Classic Pickleback

Although the classic Pickleback may not technically qualify as a cocktail, its iconic use of pickle juice has endured over time. To serve, pour 1.5 oz of whiskey into a shot glass and 1.5 oz of pickle brine into a separate shot glass.  

Instruct your guests to first take the whiskey shot, letting its warmth settle. Then, follow it up with the pickle brine chaser so the acidity cuts through the richness of the whiskey, leaving a smooth, tangy finish. For the perfect snack pairing, serve it with crispy fried pickles or moreish cheese curds.  

2. Pickle Martini

Our pickle juice Martini is a sassy sip that adds a briny twist to the classic Martini. Unlike the traditional Dirty Martini, which uses olive brine for its salty edge, this variation swaps in dill pickle juice for a sharper, tangier flavor.  

A classic Cubano sandwich pairs beautifully with this classy clinker with the combination of roasted pork, ham, Swiss cheese, tangy mustard, and crisp pickles enhancing the cocktail’s briny depth while balancing its smooth, savory notes.  

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3. Pickle Juice Whiskey Sour

Prepare to embark on a flavor journey like no other with the Pickle Juice Whiskey Sour. It’s a tantalizing fusion of tangy pickle juice, smooth whiskey, and zesty citrus that will leave you craving more. We love Wild Turkey 101 Bourbon as a base, but you can make the recipe your own by experimenting with different kinds of whiskey. Serve it up with a selection of aged cheeses, cured meats, pickles, and crunchy rye crackers.  

More this way! 11 Intriguing Variations on the Classic Whiskey Sour 

4. Pickle Bloody Mary

Our classic Bloody Mary recipe calls for two dashes of pickle juice, along with all sorts of other savory elements. We love serving it up with slices of pizza Bianco and blue-cheese-stuffed green olives to take brunchtime to a whole new level.  

Feeling salty? 15 Savory Cocktails to Try at Home 

5. Dill Pickle Margarita

This is the perfect Margarita for a searing summer’s day. To make one, fill a cocktail shaker with ice, and add 2 oz Espolòn Tequila Blanco, 1.5 oz Grand Marnier, 1 oz fresh lime juice, and 0.5 oz dill pickle juice. Shake to combine, strain into a Margarita glass over fresh ice, and garnish with a dill pickle. It goes down a treat with crispy fish tacos drizzled in lime crema. 

6. Fisherman’s Folly

The Fisherman’s Folly is a tricky yet gorgeous drink that combines umami depth with citrus brightness and a whisper of matcha magic. Start by placing 1 tablespoon of kosher salt on a small plate. Rub a 2-inch-wide strip of grapefruit peel around the rim of a rocks glass, then dip it into the salt to coat the rim. In a small spritz bottle, mix 1 teaspoon of fish sauce with 1 teaspoon of water, and give the bottom of the glass a single spritz.  

Fill the glass with ice. In a cocktail shaker, combine 1.5 oz sake, 1 oz Bulldog Gin, 0.5 oz pickle juice, 0.5 oz fresh grapefruit juice, and 0.25 teaspoon matcha tea powder. Fill the shaker with ice and shake well. Strain into the prepared glass and serve immediately. Serve it up with a plate of fresh oysters or crispy tempura shrimp.  

How to make your own pickle brine for cocktails

Homemade pickle brine is a game-changer for cocktail lovers. A tasty brine starts with just four key ingredients: vinegar, water, salt, and a touch of sugar. From there, you can customize it with add-ins like garlic, dill, mustard seeds, peppercorns, or chili flakes for an extra kick. 

There are two main methods: 

• Quick-pickled brine (or a ‘quickle’) is made by boiling the ingredients together and letting them steep for a few hours. It’s ready to use almost immediately and has a bright, fresh taste. 

• Fermented brine takes more time but delivers deeper, more complex flavors. Instead of using vinegar, the vegetables naturally ferment in a saltwater brine over time.

Quick & simple homemade pickle brine recipe

1. Bring 1 cup of water, 1 cup of vinegar, 1 tbsp salt, and 1 tbsp sugar to a boil in a saucepan 
2. Add optional flavor boosters like dill, garlic, chili flakes, or mustard seeds. 
3. Let cool, then pour over your favorite pickle ingredients like onions and cucumber slices (or just save the liquid for cocktails). 
4. Store it in the fridge and use it within a few weeks. 

Best liquors to pair with pickle juice

Pickle juice is a versatile mixer that plays surprisingly well with a variety of liquors. We suggest experimenting with:  

• Whiskey. The saltiness of pickle brine smooths out whiskey’s heat and highlights its caramel notes. 

• Vodka. Its clean, neutral profile lets pickle juice’s tangy brightness shine.  

• Tequila. The earthy notes of tequila meet their match in pickle brine’s sharp acidity. 

• Gin. Herbal and botanical gins bring out the savory depth of pickle juice. 

Pickle cocktail garnishes & presentation tips

A great cocktail deserves a great garnish, and pickle cocktails offer plenty of room to get creative. The classic pickle spear is always a solid choice, but here are a few ways to elevate your presentation.  

• Skewer it up. Alternate pickled cucumbers, olives, cherry tomatoes, and a cube of cheese on a cocktail pick for a savory garnish that doubles as a snack. 

• Go beyond cucumbers. Pickled jalapeños, carrots, onions, or green beans add a surprising pop of flavor. 

• Dress the rim. Instead of just using salt, mix it up with Tajín, black pepper, or smoked paprika for extra flair. 

• Glassware. Serve your pickle cocktail in a chilled coupe for an elegant twist, or in a Mason jar for a rustic, laid-back vibe. 

Hosting a party? Set up a DIY Pickle Bar, where guests can choose their own garnishes and brine. It’s an interactive, fun way to introduce people to pickle cocktails.  

Pickle juice is much more than a humble sandwich sidekick! It’s a bold and briny addition that can transform classic cocktails into something unexpected and delicious. Whether you’re shaking up a Pickleback, stirring a Pickle Martini, or trying your hand at a homemade brine, this punchy ingredient offers endless ways to add a unique twist to your drinks. Remember to sign up for our newsletter to stay in the mix and to check out SKYY Vodka and Bulldog Gin for more recipe inspiration. 

Its signature vanilla-like essence, a beloved flavor for centuries, is now gaining prominence as a must-have ingredient in modern mixology. Whether stirred into tropical clinkers or mixed with creamy dessert cocktails, pandan liqueur is the ultimate way to level up your drinks game this year. 

What is pandan?

Pandan, also known as screw pine, is a tropical plant with long, fragrant leaves that thrive in Southeast Asia. Celebrated in the cuisines of Asian countries, these vibrant green leaves are a staple in desserts, savory dishes, and beverages. 

The flavor profile of pandan is unique—aromatic and grassy with a nutty depth and subtle vanilla-like sweetness. It’s this distinctive taste that has earned pandan its nickname as the “vanilla of the East,” making it an irresistible addition to liqueurs and cocktails. 

Also see: Asian Cocktail Ingredients to Inspire Your Next Drink 

Homemade pandan liqueur recipe

Keen to make your own pandan liqueur at home? Here’s how. 

INGREDIENTS 

• 3.5 oz fresh pandan leaves, chopped 

• 1.75 oz dried pandan leaves, chopped 

• 25 oz 60% neutral grain liquor (or any neutral alcohol like vodka) 

• 7 oz white sugar (adjust for sweetness) 

METHOD 

1. Add the chopped pandan leaves, dried pandan leaves, and sugar to a clean, airtight jar. 
2. Pour in the neutral liquor and seal the jar tightly. 
3. Shake the jar thoroughly to combine the ingredients. 
4. Let the mixture infuse for at least 48 hours, shaking occasionally to enhance the flavor. 
5. Strain the mixture through a fine mesh sieve or cheesecloth to remove the leaves. 
6. Transfer the liqueur to a clean bottle and store your homemade pandan liqueur in a cool, dark place for up to three months.  

Asian supermarkets in the US, especially those serving Southeast Asian communities, often carry pandan. Fresh pandan is usually in the produce section, while dried leaves and powdered pandan are available in the pantry or baking aisles. Online specialty stores also stock pandan products, offering convenient options for delivery. 

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How to make pandan syrup at home

Making your own cocktail syrups is a breeze and allows you to control the intensity of your drink ingredients. Here is our go-to pandan syrup recipe:  

INGREDIENTS  

• 4–5 fresh pandan leaves (or 2 teaspoons of powdered pandan or 1 tablespoon of dried pandan)  

• 1 cup of sugar  

• 1 cup of water  

METHOD  

1. Wash and cut the pandan leaves into smaller pieces for easier handling.  
2. Combine the sugar and water in a saucepan over medium heat. Stir until the sugar dissolves.  
3. Add the pandan leaves (or powdered/dried pandan) to the saucepan.  
4. Simmer for 10–15 minutes, stirring occasionally, to infuse the syrup with pandan’s signature aroma.  
5. Remove from heat, let it cool, then strain the syrup into a clean bottle or jar.  
6. Store in the fridge for up to 2 weeks.  

Read next: 10 Pandan Cocktails that Celebrate Asian Flavors

Pandan liqueur drink recipes

1. Pandan Mai Tai

Give the classic Mai Tai a tropical twist with the rich, nutty essence of pandan. In a shaker filled with ice, combine 1 oz Appleton Estate 8-Year-Old Reserve rum, 1 oz pandan liqueur, 0.75 oz fresh lime juice, 0.25 oz Grand Marnier, 0.25 oz orgeat syrup, and 0.25 oz simple syrup. Shake until well-chilled, then strain into a glass filled with crushed ice. Garnish with a sprig of fresh mint for a fragrant finish. 

Inside scoop: Xavier Herit on All Things Grand Marnier 

2. Dark, Green & Stormy

A bold and aromatic twist on the classic Dark & Stormy, this cocktail uses pandan liqueur to infuse a touch of tropical sweetness. Fill a glass with ice and pour in 1 oz pandan liqueur, 3 oz ginger beer, and 0.5 oz lime juice (optional). Gently float 1 oz Appleton Estate Rum on top and finish with 2 dashes of bitters. Garnish with a lime wedge for a citrusy zest. 

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3. Pandan Latte

A decadent fusion of rich espresso and aromatic pandan, this latte is a cozy treat with a tropical edge. Pour 1.5 oz pandan liqueur into a heatproof glass. Steam 5 oz milk until frothy, then swirl and pour over the liqueur, allowing it to settle. Brew a double shot of espresso and gently pour it through the milk froth. Finish with an extra spoonful of froth for a velvety, layered effect. We love serving it in a coupe glass and garnishing it with some coffee beans and toffee shavings if we’re feeling extra.  

Learn more: Is There Really a Substitute for Your Favorite Cinzano Vermouth?  

4. Pandan Mezcal Paloma

Experience a bold blend of flavors with the Pandan Mezcal Paloma, where Southeast Asian ingredients meet Mexican tradition. Rim a highball glass with salt and fill it with ice cubes. Add 1.5 oz pandan liqueur, 1 oz Montelobos Mezcal, 2 oz grapefruit juice, and 0.5 oz lime juice. Stir gently and top with club soda. Garnish with a pandan leaf and a wedge of grapefruit for a bright and balanced finish. 

5. Pandan Toddy

Warm up with the comforting blend of pandan and bourbon in this tropical take on the classic Hot Toddy recipe. Begin by heating water until it simmers. Combine 1 oz Wild Turkey 101 bourbon, 1.5 oz pandan liqueur, 0.5 oz lemon juice, and 0.5 oz honey syrup in a heatproof glass or mug. Pour in 1/3 cup warm water and stir until the honey dissolves. 

Read next: All the Hot Rum Drinks You Will Ever Need  

How to incorporate pandan liqueur in other cocktails

The unique pandan flavor profile opens up endless opportunities to reimagine classic cocktails. Add its vanilla-like nuttiness to a Piña Colada for a Southeast Asian twist or swap it for simple syrup in an Old Fashioned for an earthy depth.  

Stir it into a classic Daiquiri or Margarita to elevate the citrusy zing with a subtle herbal undertone. Pair it with creamy coconut, zesty lime, or rich coffee for some island-style flair. Then, push out the boat and garnish your creations with pandan leaf twists, edible flowers, or toasted coconut flakes for that finishing touch. 

Now you know! Remember to tag us when you share your pandan liqueur creations on Instagram and sign up for our newsletter to receive the freshest drinkspiration delivered straight to your inbox. In the meantime, visit the Wray & Nephew and Appleton Estate websites for more tropical-themed cocktail recipes.  

So, without further ado, here are 10 sotol cocktails to inspire your next sip. ¡Salud! 

1. Sotol Margarita

The classic Lime Margarita has a deceptively simple way to highlight all the characteristics of a base liquor in a discreet, yet balanced way. To make the sotol version, simply swap the tequila for sotol. This small twist adds an earthy complexity and subtle herbaceous vibe to the mix, elevating the flavor profile without overpowering the citrusy zing of lime or the sweetness of agave. 

Read next: The Ultimate Guide to Delicious Reposado Tequila Cocktails 

2. Texas Buck

Created by Slovenian bartender Kevin Kos, the Texas Buck is a vibrant mix of sotol, Ancho Reyes, and ginger beer. To make one, rim the side of a glass with lime and Tajín. Fill the glass with ice and add 1.5 oz sotol, 0.25 oz Ancho Reyes, and 0.25 oz lime juice. Top with ginger beer and gently stir to combine. Garnish with a sprig of mint, giving it a gentle slap to release its aroma.  

Also see: 15 Best Ancho Reyes Cocktails to Turn up the Heat 

3. Naked in the Desert

A riff on the Naked and Famous by Mexican mixologist Diego Valencia, this cocktail combines sotol with bright citrus and herbal notes. Shake together 0.75 oz sotol, 0.75 oz Aperol, 0.75 oz Yellow Chartreuse, and 0.75 oz fresh lime juice in an ice-filled shaker. Strain it into a rocks glass over fresh ice. Garnish with your choice of citrus or herbs for a polished finish.  

4. Round Two

Created by Chicago mixologist Alex Bachman, Round Two is a bold, smoky blend of mezcal and sotol with a bitter-sweet twist. Stir together 1.5 oz Montelobos mezcal, 0.25 oz reposado sotol, 0.5 oz Cinzano Vermouth Rosso, 0.5 oz Campari, and a dash of bitters (walnut bitters if available) in a mixing glass filled with ice. Strain into a chilled glass and enjoy this complex, liquor-forward cocktail.  

Also see: 13 Best Mexican Cocktails to Make at Home 

5. Desert Paloma

The Desert Paloma gives the classic version a rustic twist with a kiss of earth-toned charm. Combine 1.5 oz sotol, 0.5 oz lime juice, 1 oz grapefruit juice, and 0.5 oz agave nectar in a shaker with ice. Shake well. Rim a glass with salt, fill it with ice, and strain the cocktail into the prepared glass. This is a crisp, citrusy delight with a wild desert edge.  

6. Sotol Sour

The Sotol Sour dresses up the time-honored clinker in a jacket of peaty complexity with a cravat of citrus brightness. Combine 2 oz reposado sotol, 0.75 oz freshly squeezed lemon juice, 0.5 oz simple syrup, and 0.5 oz egg white (optional) in a shaker. Dry shake for 30 seconds, then add ice and shake again until chilled. Strain into a rocks glass over ice or a coupe without ice. Garnish with 3–4 drops of Angostura bitters for a polished finish.  

Go pro: Your Guide to Making Egg White Cocktails the Easy Way 

7. Strawberry Sotol Highball

Sassy, sweet, and effervescent, the Strawberry Sotol Highball is a lighthearted introduction to sotol’s unique character, ideal for warm, sun-soaked days. To make it, shake 1.5 oz sotol and 1 oz strawberry syrup in a cocktail shaker with ice for 20 seconds. Strain into a highball glass filled with fresh ice, then top with 6 oz sparkling mineral water. Stir gently with a bar spoon and garnish with fresh chopped strawberries for a fruity finish. 

8. Sotol’d Fashioned

It goes without saying that we wanted to see what the Old Fashioned would taste like with sotol in the mix. After all, we’ve already played around with other variations like the Añejo Old Fashioned, and Rum Old Fashioned. To whip up a Sotol’d Fashioned, simply swap the bourbon in the OG recipe for sotol and add some orange zest as a garnish along with the time-honored orange twist. It’s quite amazing, you’ll see.  

9. Sotol Tomato Cooler

Do you adore savory sippers? Here you go, bestie! The Sotol Tomato Cooler showcases this intriguing liquor’s depth alongside the natural sweetness of fresh tomatoes. Start by rimming a rocks glass with your choice of salt, sugar, or spices, then fill with ice. Shake 2 oz sotol, 2 oz freshly strained tomato juice, 1 oz lemon juice, and 0.75 oz simple syrup over ice until well chilled. Strain into the prepared glass over fresh ice for a zesty, layered treat. 

15 Savory Cocktails: Bold and Flavorful Drinks to Try at Home 

10. Spicy Matador

If you like your cocktails with a bold kick, the Spicy Matador will definitely do the trick. This vibrant sotol cocktail combines tropical pineapple juice, zesty lime, and a touch of jalapeño spice for a lively blend of flavors. Run a lime wedge along the edge of the glass then rim it with chili-lime salt. Next, shake 1.5 oz sotol, 1 oz pineapple juice, 1 oz fresh lime juice, and 0.25 oz agave with ice, and strain it into the prepared glass. Garnish with a slice of jalapeño for a fiery finish. 

There you have it, amigos and amigas —10 gorgeous sotol drink recipes to shake and stir up at home. Tag us when you share your cocktail creations online and remember to sign up for our newsletter to be the first to receive the freshest drinkspiration every month. In the meantime, visit Montelobos and Espolòn websites to stock up on agave based YAY.