IBA Cocktail Atlas
Shake up a drink in two clicks
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Showing 89 of 89 cocktails
Bellini
- 100 ml Prosecco
- 50 ml fresh peach purée
Pour peach purée into chilled glass, add sparkling wine. Stir gently.
Black Russian
- 50 ml Vodka
- 20 ml Coffee liqueur
Pour the ingredients into the old fashioned glass filled with ice cubes. Stir gently.
Bloody Mary
- 45 ml vodka
- 90 ml Tomato juice
- 15 ml Lemon juice
- 2 to 3 dashes of Worcestershire Sauce
- Tabasco sauce
- Celery salt
- Black pepper
Stirring gently, pour all ingredients into highball glass. Garnish.
Caipirinha
- 60 ml cachaça
- 1 lime cut into small wedges
- 4 teaspoons white cane sugar
Place lime and sugar into a double old fashioned glass and muddle gently. Fill the glass with cracked ice and add Cachaça. Stir gently to involve ingredients.
Champagne cocktail
- 90 ml Champagne
- 10 ml Cognac
- 2 dashes Angostura bitters
- 1 Sugar cube
Add dash of Angostura bitter onto sugar cube and drop it into champagne flute. Add cognac followed by gently pouring chilled champagne. Garnish with orange slice and maraschino cherry.
Corpse reviver #2
- 30 ml gin
- 30 ml lemon juice
- 30 ml Cointreau
- 30 ml Lillet Blanc
- 1 dash absinthe
Shake ingredients together in a mixer with ice. Strain into chilled glass. Garnish with orange zest.
Cosmopolitan
- 40 ml Vodka Citron
- 15 ml Cointreau
- 15 ml Fresh lime juice
- 30 ml Cranberry juice
Shake all ingredients in cocktail shaker filled with ice. Strain into a large cocktail glass. Garnish with lime slice.
Cuba libre
- 120 ml cola
- 50 ml white rum
- 10 ml Fresh lime juice
Build all ingredients in a highball glass filled with ice. Garnish with lime wedge.
French 75
- 30 ml gin
- 15 ml lemon juice
- 15 ml simple syrup
- 60 ml Champagne
Combine gin, syrup, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled champagne glass. Top up with champagne. Stir gently.
French Connection
- 35 ml Cognac
- 35 ml Amaretto liqueur
Pour all ingredients directly into old fashioned glass filled with ice cubes. Stir gently.
Golden dream
- 20 ml Galliano
- 20 ml Triple Sec
- 20 ml Fresh orange juice
- 10 ml Fresh cream
Shake with cracked ice. Strain into glass and serve.
Grasshopper
- 30 ml crème de menthe
- 30 ml crème de cacao
- 30 ml cream
Pour ingredients into a cocktail shaker with ice. Shake briskly and then strain into a chilled cocktail glass.
Hemingway special
- 60 ml Rum
- 40 ml grapefruit juice
- 15 ml Maraschino liqueur
- 15 ml fresh lime juice
Pour all ingredients into a shaker with ice. Shake.
Horse's neck
- 40 ml Brandy
- 120 ml Ginger ale
- Dash of Angostura bitter
Pour brandy and ginger ale directly into highball glass with ice cubes. Stir gently. Garnish with lemon zest. If desired, add dashes of Angostura Bitter.
Irish coffee
- 50 ml Irish whiskey
- 120 ml hot coffee
- 50 ml fresh cream
- 1 tsp sugar
Pour the coffee into a preheated glass, add whiskey and sugar, and stir until dissolved. Pour cream slowly to form a distinct layer.
Kir
- 90 ml white wine
- 10 ml crème de cassis
Add the crème de cassis to the bottom of the glass, then top up with wine.
Long Island iced tea
- 15 ml Tequila
- 15 ml Vodka
- 15 ml White rum
- 15 ml Cointreau
- 15 ml Gin
- 30 ml Lemon juice
- 20 ml simple syrup
- Cola
Add all ingredients into highball glass filled with ice. Stir gently. Optionally garnish with lemon slice.
Mai Tai
- 30 ml amber Jamaican rum
- 30 ml Martinique molasses rhum
- 15 ml orange curaçao
- 15 ml orgeat syrup
- 30 ml fresh lime juice
- 7.5 ml simple syrup
Add all ingredients into a shaker with ice. Shake and pour into a double rocks glass or a highball glass.
Margarita
- 50 ml tequila 100% agave
- 20 ml triple sec
- 15 ml freshly squeezed lime juice
Add all ingredients into a shaker with ice. Shake and strain into a chilled cocktail glass.
Mimosa
- 75 ml champagne
- 75 ml orange juice
Ensure both ingredients are well chilled, then mix into the glass. Serve cold.
Mint julep
- 60 ml bourbon whiskey
- 4 mint leaves
- 1 teaspoon powdered sugar
- 2 teaspoons water
In a highball glass gently muddle the mint, sugar and water. Fill the glass with cracked ice, add Bourbon and stir well until the glass is well frosted. Garnish with a mint sprig.
Mojito
- 45 ml white rum
- 20 ml fresh lime juice
- 6 sprigs of mint
- 20 ml 2 teaspoons white cane sugar
- Soda water
Mix mint sprigs with sugar and lime juice. Add splash of soda water and fill the glass with ice
Moscow mule
- 45 ml vodka
- 10 ml lime juice
- 120 ml ginger beer
Combine vodka and ginger beer in a highball glass filled with ice. Add lime juice. Stir gently. Garnish.
Pisco sour
- 60 ml Pisco
- 30 ml lemon juice
- 20 ml simple syrup
- 1 egg white
- Several drops of aromatic bitters at the end
Vigorously shake contents in a cocktail shaker with ice cubes, then strain into a glass and garnish with bitters.
Piña colada
- 5 parts white rum
- 3 parts coconut cream
- 5 parts fresh pineapple juice
Blend all the ingredients with ice in an electric blender, pour into a large goblet or Hurricane glass and serve.
Sea breeze
- 40 ml Vodka
- 120 ml Cranberry juice
- 30 ml Grapefruit juice
Build all ingredients in a highball glass filled with ice. Garnish with lime wedge.
Sex on the beach
- 40 ml Vodka
- 20 ml Peach schnapps
- 40 ml Orange juice
- 40 ml cranberry juice
Build all ingredients in a highball glass filled with ice. Garnish with orange slice.
Singapore sling
- 30 ml gin
- 15 ml cherry liqueur
- 7.5 ml Cointreau
- 7.5 ml DOM Bénédictine
- 120 ml fresh pineapple juice
- 15 ml fresh lime juice
- 10 ml Grenadine
- 1 dash Angostura bitters
Pour all ingredients into a cocktail shaker filled with ice cubes. Shake well. Strain into Hurricane glass.
Tequila sunrise
- 45 ml tequila
- 90 ml orange juice
- 15 ml grenadine syrup
Pour the tequila and orange juice into glass over ice. Add the grenadine, which will sink to the bottom. Stir gently to create the sunrise effect. Garnish and serve.
Vesper
- 45 ml gin
- 15 ml vodka
- 7.5 ml Lillet Blanc
Pour all ingredients into a cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass.
Zombie
- 45 ml Jamaican dark rum
- 45 ml Puerto Rican gold rum
- 30 ml 151 Demerara rum
- 20 ml fresh lime juice
- 15 ml falernum
- 15 ml Donn's Mix
- 1 tsp Grenadine syrup
- 1 dash Angostura bitters
- 6 drops Pernod
Mix ingredients in a shaker with crushed ice and shake. Pour into a tall tumbler glass.
Barracuda
- 45 ml gold rum
- 15 ml Galliano
- 60 ml pineapple juice
- 1 dash fresh lime juice
- Prosecco
Shake pour ingredients with ice. Strain into glass, top with sparkling wine.
Bee's knees
- 59.15 ml gin
- 29.57 ml honey syrup
- 29.57 ml lemon juice
- garnish with lemon peel
Combine gin, honey syrup and lemon juice into a mixing tin. Shake. Strain into chilled cocktail glass. Garnish with lemon peel.
Bramble
- 50 ml Gin
- 25 ml Fresh Lemon Juice
- 12.5 ml simple syrup
- 15 ml Crème de Mûre
Pour all ingredients into a cocktail shaker except the Crème de Mûre, shake well with ice, strain into chilled old fashioned glass filled with crushed ice, then pour the blackberry liqueur (Crème de Mûre) over the top of the drink, in a circular motion.
Canchanchara
- 60 ml rum
- 15 ml fresh lime juice
- 15 ml raw honey
- 50 ml water
Mix honey with water and lime juice and spread the mixture on the bottom and sides of the glass. Add cracked ice, and then the rum. End by energetically stirring from bottom to top.
Dark 'n' stormy
- 60 ml Goslings Rum
- 100 ml Ginger Beer
In a highball glass filled with ice pour the ginger beer and top floating with the Rum.
Espresso martini
- 50 ml vodka
- 30 ml Kahlúa
- 10 ml simple syrup
- 1 strong espresso
Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass.
Fernandito
- 50 ml Fernet-Branca
- Cola
Fill a double old-fashioned glass with ice. Pour in the Fernet-Branca, fill the glass with cola. Stir gently.
French martini
- 45 ml vodka
- 15 ml Chambord Raspberry Liqueur
- 15 ml fresh pineapple juice
Pour all ingredients into shaker with ice cubes. Shake well and strain into a chilled cocktail glass. Squeeze oil from lemon peel onto the drink.
Illegal
- 30 ml Mezcal
- 15 ml Jamaica overproof white rum
- 15 ml Falernum
- 1 barspoon maraschino Luxardo
- 22.5 ml fresh lime juice
- 15 ml simple syrup
- Few drops of egg white
Pour all ingredients into shaker with ice cubes. Shake vigorously. Strain into chilled cocktail glass, or "on the rocks" into a traditional clay or terracotta mug.
Lemon drop martini
- 30 ml vodka citron
- 20 ml triple sec
- 15 ml fresh lemon juice
Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. Garnish with sugar rim around the glass.
Naked and famous
- 22.5 ml mezcal
- 22.5 ml yellow Chartreuse
- 22.5 ml Aperol
- 22.5 ml fresh lime juice
Pour all ingredients into shaker with ice cubes. Shake well. Strain into chilled cocktail glass.
New York sour
- 60 ml whiskey
- 22.5 ml Simple syrup
- 30 ml fresh lemon juice
- Few drops of egg white
- 15 ml red wine
Pour the whiskey, syrup, lemon juice, and egg white into shaker with ice cubes. Shake vigorously. Strain into chilled rocks glass filled with ice. Float the wine on top. Garnish with lemon or orange zest and cherry.
Old Cuban
- 45 ml aged rum
- 22.5 ml fresh lime juice
- 30 ml simple syrup
- 2 dashes Angostura bitters
- 6 to 8 mint leaves
- 60 ml champagne brut or Prosecco
Pour all ingredients except the wine into cocktail shaker, shake well with ice, strain into chilled elegant cocktail glass. Top up with the sparkling wine and garnish with mint sprigs
Paloma
- 50 ml 100% agave tequila
- 5 ml fresh lime juice
- pinch of salt
- 100 ml pink grapefruit soda
Pour the tequila into a highball glass, squeeze the lime juice. Add ice and salt, fill up pink grapefruit soda. Stir gently.
Paper plane
- 30 ml Bourbon whiskey
- 30 ml Amaro Nonino
- 30 ml Aperol
- 30 ml fresh lemon juice
Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass.
Penicillin
- 60 ml blended Scotch whisky
- 7.5 ml Lagavulin 16y whisky
- 22.5 ml fresh lemon juice
- 22.5 ml honey syrup
- 2-3 quarter-sized slices of fresh ginger
Muddle fresh ginger in a shaker and add the remaining ingredients, except for the Lagavulin whisky. Fill the shaker with ice and shake. Double-strain into a chilled old fashioned glass with ice. Float the Lagavulin whisky on top.
Russian spring punch
- 25 ml Vodka
- 15 ml Crème de cassis
- 10 ml simple syrup
- 25 ml Lemon Juice
Pour all ingredients into cocktail shaker except the sparkling wine, shake well with ice, strain into chilled tall tumbler glass filled with ice and top up with sparkling wine.
Southside
- 60 ml London Dry gin
- 30 ml lemon juice
- 15 ml simple syrup
- 5-6 mint leaves
- few drops of egg white
Pour all ingredients into a cocktail shaker, shake well with ice, double-strain into chilled cocktail glass
Spritz
- 90 ml Prosecco
- 60 ml Select/Aperol/Campari/Cynar
- Splash of soda water
Build all ingredients into a wine glass filled with ice. Stir gently.
Suffering bastard
- 30 ml gin
- 30 ml brandy
- 15 ml lime juice
- 2 dashes Angostura bitters
- ginger beer
Shake everything but ginger beer with ice, pour unstrained into glass, top with ginger beer.
Tipperary
- 50 ml Irish whiskey
- 25 ml sweet red vermouth
- 15 ml green Chartreuse
- 2 dashes Angostura bitters
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass. Garnish with a slice of orange.
Tommy's margarita
- 60 ml Tequila agave 100% reposado
- 30 ml Fresh lime juice
- 30 ml Agave syrup
Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled rocks glass filled with ice.
Trinidad sour
- 45 ml Angostura bitters
- 30 ml orgeat syrup
- 22.5 ml fresh lemon juice
- 15 ml rye whiskey
Pour all ingredients into a cocktail shaker, shake well with ice, strain into chilled cocktail glass.
Ve.n.to
- 45 ml white smooth grappa
- 22.5 ml fresh lemon juice
- 15 ml honey mix
- 15 ml chamomile cordial
- 10 ml egg white
Pour all ingredients into the shaker. Shake vigorously with ice. Strain into a chilled small tumbler glass filled with ice.
Yellow bird
- 30 ml white rum
- 15 ml Galliano
- 15 ml triple sec
- 15 ml lime juice
Pour all ingredients into a cocktail shaker, shake well with ice, strain into chilled cocktail glass
Alexander
- 30 ml cognac
- 30 ml crème de cacao
- 30 ml fresh cream
Pour all ingredients into cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass.
Americano
- 30 ml Campari
- 30 ml sweet red vermouth
- A splash of soda water
Pour the Campari and vermouth over ice into an old fashioned glass, add a splash of soda water and garnish with half orange slice and a lemon twist.
Angel face
- 30 ml gin
- 30 ml Apricot brandy
- 30 ml Calvados
Pour all ingredients into cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass.
Aviation
- 45 ml gin
- 15 ml lemon juice
- 15 ml maraschino liqueur
- 1 barspoon crème de violette
Add all ingredients into cocktail shaker filled with ice. Shake well and strain into cocktail glass. Garnish with a cherry.
Between the sheets
- 30 ml white rum
- 30 ml cognac
- 30 ml triple sec
- 20 ml fresh lemon juice
Pour all ingredients into shaker with ice cubes, shake, strain into chilled cocktail glass.
Boulevardier
- 45 ml bourbon or rye whiskey
- 30 ml bitter Campari
- 30 ml sweet red vermouth
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass.
Brandy crusta
- 52.5 ml brandy
- 7.5 ml Maraschino Luxardo
- 1 Bar spoon Curaçao
- 15 ml Fresh lemon juice
- 1 Bar spoon simple syrup
- 2 dashes aromatic bitters
Mix all ingredients with ice cubes in a mixing glass. Strain into slim cocktail glass rimmed with sugar.
Casino
- 40 ml gin
- 10 ml Maraschino
- 10 ml fresh lemon juice
- 2 dashes orange bitters
Pour all ingredients into shaker with ice cubes. Shake well. Strain into chilled cocktail glass. Garnish with a lemon twist and a maraschino cherry. Serve without a straw.
Clover Club
- 45 ml Gin
- 15 ml lemon juice
- 15 ml raspberry syrup
- 20 ml 1 egg white or aquafaba or 4 drops cocktail foamer
Dry shake ingredients to emulsify, add ice, shake and served straight up.
Daiquiri
- 60 ml white Cuban rum
- 20 ml fresh lime juice
- 2 bar spoons superfine sugar
In a cocktail shaker add all ingredients. Stir well to dissolve the sugar. Add ice and shake. Strain into chilled cocktail glass.
Dry martini
- 60 ml gin
- 10 ml dry vermouth
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass.
Gin fizz
- 45 ml gin
- 30 ml fresh lemon juice
- 10 ml simple syrup
- Splash of soda water
Shake all ingredients with ice cubes, except soda water. Pour into glass. Top with soda water.
Hanky panky
- 45 ml London dry gin
- 45 ml Sweet red vermouth
- 7.5 ml Fernet-Branca
Stirred over ice, strained into a chilled glass, garnished, and served up.
John Collins
- 45 ml gin
- 30 ml freshly squeezed lemon juice
- 15 ml simple syrup
- 60 ml carbonated water
Pour all ingredients directly into highball glass filled with ice. Stir gently. Garnish. Add a dash of Angostura bitters.
Last word
- 22.5 ml gin
- 22.5 ml lime juice
- 22.5 ml green Chartreuse
- 22.5 ml maraschino liqueur
Shake with ice and strain into a cocktail glass.
Manhattan
- 50 ml Rye whiskey
- 20 ml Sweet red vermouth
- 1 dash Angostura bitters
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass.
Martinez
- 45 ml London Dry Gin
- 45 ml Sweet Red Vermouth
- 1 Bar Spoon Maraschino Liqueur
- 2 Dashes Orange Bitters
Stirred over ice, strained into a chilled glass, garnished, and served up.
Mary Pickford
- 45 ml white rum
- 45 ml fresh pineapple juice
- 5 ml Grenadine
- 7.5 ml Maraschino
Shake and strain into a chilled large cocktail glass
Monkey gland
- 45 ml gin
- 45 ml orange juice
- 1 tablespoon absinthe
- 1 tablespoon grenadine
Shake well over ice cubes in a shaker, strain into a chilled cocktail glass.
Negroni
- 30 ml gin
- 30 ml sweet red vermouth
- 30 ml Campari
Stir into glass over ice, garnish and serve.
Old fashioned
- 45 ml bourbon or rye whiskey
- 1 sugar cube
- Few dashes Angostura bitters
- Few dashes plain water
Place sugar cube in old fashioned glass and saturate with bitter, add few dashes of plain water. Muddle until dissolved. Fill the glass with ice cubes and add whiskey. Stir gently. Garnish with orange slice or zest, and a cocktail cherry.
Paradise
- 35 ml gin
- 20 ml apricot brandy
- 15 ml orange juice
Shake together over ice. Strain into cocktail glass and serve chilled.
Planter's punch
- 45 ml Jamaican rum
- 15 ml lime juice
- 30 ml sugar cane juice
Pour all ingredients directly in a small tumbler or a typical terracotta glass.
Porto flip
- 15 ml brandy
- 45 ml port
- 10 ml egg yolk
Shake ingredients together in a mixer with ice. Strain into glass, garnish and serve
Ramos fizz
- 45 ml gin
- 15 ml fresh lime juice
- 15 ml fresh lemon juice
- 30 ml simple syrup
- 60 ml cream
- 1 egg white
- 3 dashes orange flower water
- 2 drops vanilla extract
- soda water
All ingredients except the soda are poured in a mixing glass, dry shaken (no ice) for two minutes, then ice is added and shaken hard for another minute. Strain into a highball glass without ice and topped with soda.
Rusty nail
- 45 ml Scotch whisky
- 25 ml Drambuie
Pour all ingredients directly into an old fashioned glass filled with ice. Stir gently.
Sazerac
- 50 ml cognac
- 10 ml absinthe
- One sugar cube
- Two dashes Peychaud's Bitters
Rinse a chilled old-fashioned glass with the absinthe, add crushed ice, and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. Add the lemon peel for garnish.
Sidecar
- 50 ml cognac
- 20 ml triple sec
- 20 ml lemon juice
Pour all ingredients into cocktail shaker filled with ice. Shake well and strain into cocktail glass.
Stinger
- 50 ml cognac
- 20 ml white crème de menthe
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass.
Tuxedo
- 30 ml gin
- 30 ml dry Vermouth
- 1/2 barspoon Maraschino
- 1/4 barspoon Absinthe
- 3 dashes orange bitters
Stir all ingredients with ice and strain into a cocktail glass. Garnish with a cherry and a twist of lemon zest.
Vieux Carré
- 30 ml rye whiskey
- 30 ml cognac
- 30 ml sweet vermouth
- 1 bar spoon Bénédictine
- 2 dashes Peychaud's bitters
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass.
Whiskey sour
- 45 ml bourbon whiskey
- 30 ml fresh lemon juice
- 15 ml simple syrup
Shake with ice. Strain into chilled glass, garnish and serve.
White lady
- 40 ml gin
- 30 ml Triple Sec
- 20 ml lemon juice
Add all ingredients into cocktail shaker filled with ice. Shake well and strain into large cocktail glass.