mixed drink recipes

Hot Apple Cider Donut Mocktail

apple cider

maple syrup

nutmeg

orange flavored bitters

cinnamon

cloves

vanilla bean pod, seeds

mandarin orange

apple cider donut holes,

apple slices for garnish, optional

vanilla vodka

Combine the cider, maple syrup, nutmeg, orange bitters, cinnamon sticks, cloves, vanilla bean and seeds and the orange half in a medium saucepot. Whisk to combine, then bring up to a boil over medium-high heat. Immediately turn the heat down to low and let simmer for 5 minutes.

Carefully remove the cinnamon sticks, cloves and orange half. With a ladle, divide the cider into 2 mugs (see Cook's Note). Place 2 donut holes on 6-inch skewers or skewer them on the cinnamon sticks. Garnish each mug with a cinnamon stick and donut skewer or dried apple slices. Serve warm. 

Cosmopolitans

vodka

triple sec

cranberry juice

lime juice

COSMOPOLITANS
Ina Garten
Barefoot Contessa/Scary Dinner
Food Network
Vodka, Triple Sec, Cranberry Juice, Lime Juice

Pour all ingredients into a cocktail shaker with ice. Shake well and pour through a strainer into four martini glasses.

LOVE this recipe... as my husband and I have continued to make it, we add more triple sec (about 2/3 cup) and more cranberry juice (2/3 cup) as well as the juice of 2 limes (which is usually more than 1/4 cup), and about 1/2 cup sugar... SO good!

Perfect ratios.  Used Simply Cranberry.  sugared the rim and put 3 frozen cranberries in the bottom of martini glasses which kept it cold and made it festive for our holiday party.  They were a huge hit!  

My very first cosmo ever, and it has ruined me for any other recipe. None better!!!

This is my go to Cosmo!
Family and friends both ask, 
" you making cosmos?"
Absolutely!! Thanks Ina ♥️

Had a not-so-good Cosmo last night (tasted like cough syrup!), so I wanted to make my own at home to make up for it. Followed this recipe -- didn't measure lime juice, but used 2 limes -- and it was perfect! Thanks, Ina! 

This has been my "go-to" cosmo recipe for years!   I usually double the recipe and make a pitcher ..... perfect for "do ahead" and just keep in the fridge until serving time.  

There is a discrepancy between the video and the printed version of this recipe.  In the video she puts a cup of cranberry juice into the pitcher.  In the printed version, it calls for 1/2 cup of cranberry juice.  Which is correct?

served this drink christmas its a winner  !!!!!!!!

Love this martini.  I have tweaked it a bit and it is now "my signature drink"!  Warn your guests; my girlfriends came over for an afternoon cocktail party and had to call their husbands for a ride home because they had over enjoyed this cocktail!!
I use both cranberry juice and pom pom juice.  Use equal parts juice to liqueur (both vodka and orange liqueur.  I also add about a tablespoon of Truvia or Splenda for every two cups of liquid.  I also add about 25% more fresh lime juice than is called for in the original recipe.  ENJOY!!

This recipe was e x c e l l e n t ! It hit the spot and matched the really good Cosmopolitans we have had at clubs!

https://www.foodnetwork.com/videos/cosmopolitans-0135535

Ina makes Cosmopolitans, the cocktail that turns any event into a party.

Margarita

Ice cubes

tequila

Simple Syrup, recipe follows

orange liqueur

sugar

water

lime

salt

Fill a cocktail shaker with ice. Add tequila, lime juice, Simple Syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass. 

Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month. 

Blend together lime, salt and sugar in a small blender or mini food chopper. 

I made these for a Mexican dinner and they were absolutely delicious!  My daughter introduced me to this recipe a couple of years ago but she didn’t bother with the salt mixture.  I followed the recipe exactly, including the lime-salt-sugar for “frosting” the glasses’ rims, and my daughter agreed that prepared this way, the drinks were truly spectacular.  I wish I had one in my hand right now!  

Very good, very strong! I recommend adding an extra splash of simple syrup. And use good tequila.

Good proportions, but instead of simple syrup, try using agave nectar.  :)

This is a authentic delicious margarita recipe. Your friends will love it too. I will be making again. Just need to figure out how to make more than one at a time!

This margarita recipe is a must! Not too sweet and the perfect amount of juice and tequila! Made these for a cinco de mayo party and everyone loved them!

The best regular margarita I have had!  Yum!

A little sweet for my tastes but still great on a warm day.

I found that the recipe required 3 oz simple syrup and 2 tsp orange liquer.

Followed the exact recipe but combined Grand Marnier and Dekuyper triple sec.  Perfect! Refreshing and no one flavor overwhelmed the others.  Wonderful Blend!  Fresh lime is a must, and so (I suspect) is having top grade tequila - agave blue aged.  On-the-rocks makes a difference in quality of tequilas.  My guests raved ("best margarita ever!" etc.) 

Fresh is best! Margaritas really shine when they are simple and made with the best freshest ingredients. The most amazing Margaritas my husband and I ever had was outside the Tulum Mayan ruins from a little man in a lean-to hut, squeezing limes and pouring the good tequila. This recipe is very reminiscent of that spectacular memorable moment. ¡Salud!

Bourbon Smash

simple syrup

mint leaves,

lemon

bourbon

Put the simple syrup, mint leaves and lemon wedges into a cocktail shaker and muddle them until the lemons are broken down. Add the bourbon and fill the shaker with ice; using a long cocktail spoon, stir vigorously until very cold.

Fill a rocks glass with ice and use a fine strainer to strain the drink into the glass. Put the mint sprig in the palm of one hand and gently smack it with the fingers of your other hand (this releases the oils and fragrance). Garnish the drink with the sprig and serve.

This is my new favorite cocktail . it is great ANY time! The perfect blend of sweet, sour and bourbon. Yum!

<div><br /></div><div><span class="gig-selfreview-field-title">Review:</span><span class="gig-selfreview-body">My husband makes these, but with more lemon and peels off much of the peel, especially if it is a thick peel that can make it a tad bitter. Use good bourbon, my current favorite is Maker's Mark 46. We use fresh mint from our garden. Try them, they are delicious!</span><br /></div>

Delicious! Wonderful show and wonderful drink recipe!

I have been waiting to make this ever since I saw it on The Kitchen.....  I figured, why not Easter??  Wellll....  SO GOOD!!!!!  I can see this in my summer repertoire!

Love this drink! Making it today, my birthday, for a small dinner party. Serving grilled lamb chops and asparagus, so the mint in the drink seems perfect.

Great twist on the traditional bourbon drink.  Definitely not just a winter beverage!

https://www.foodnetwork.com/videos/classic-bourbon-smash-cocktail-0220357

Geoffrey makes a classic cocktail adding bourbon to muddled mint and lemon.

Classic Bourbon Smash Cocktail

Rachael Ray's hot buttered rum from Food Network is a classic warm drink to serve at a holiday party.

Hot Buttered Rum

dark brown sugar

(1 stick) unsalted butter, room temperature

honey

spiced rum

cinnamon,

Food Network Rachael Ray Hot Buttered Rum

Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.

This is a delicious warm treat, especially at holiday time!  I added 1 t. Vanilla paste (Neilson Massey) which smoothed it out wonderfully. I plan to give the butter base as a gift in a cute jar, with a nice bottle of rum and some cinnamon sticks tied around the neck of the bottle.

Wow! This is great! I think the honey is what makes this. I will definitely do it again.

Really, really good. If your brown sugar is hard, no problem.  Just melt it all with the hot water and it works just fine.

Really good. I suggest adding 1 cup of rum.

So delicious, my sister in law made this at christmas ,it was a big hit.

I don't tolerate alcohol well so next time I'll use a bit less…but the flavor was really delicious! I have some leftover so tonight I'm going to try putting a small bit of cream in it and see how that tastes! Really great recipe!


Great recipe, but I used Meyer's rum instead. Perfect!

It was really good but a little sweet for my taste.  I wasn't able to have more than a half a mug (so it made 8 servings).  Next time I will try a little more rum and water for the same amount of sugar.  

https://www.foodnetwork.com/videos/sun-valley-hot-buttered-rum-0208134

Learn how to make the Duchin Lounge's famous Sun Valley Hot Buttered Rum.

Sun Valley Hot Buttered Rum

Thanksgiving Mules

cranberries,

syrup,

orange juice

ginger beer

Put the dried cranberries in a small bowl and add enough simple syrup to cover. Let soak until slightly softened, about 1 hour. Meanwhile, chill 4 copper mule mugs in the freezer.

For each drink, combine 1 1/2 ounces vodka, 1 ounce each orange juice and cranberry juice and 1/2 ounce simple syrup in a cocktail shaker filled with large ice cubes and shake vigorously. Add 1 ounce ginger beer, seal the shaker again and gently twist the shaker back and forth once (this will combine the drink without making the ginger beer go flat). Strain into a chilled copper mule mug and fill with fresh ice. Garnish with a few of the soaked cranberries.

For the perfect summer pick-me-up, make Giada De Laurentiis' Limoncello, or lemon liqueur, at home with her recipe from Everyday Italian on Food Network.

Limoncello

lemons

Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.

Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Same techniques, but this is better: 6 large lemons are enough, 750ml Everclear grain alcohol (doesn't add any taste like vodka might), steep for 3-4 weeks (not days!) in a quart mason jar in dark cupboard.  Make simple syrup (750ml pure spring water + 1-1.5 cups sugar -- 2.5c is way too sweet!) and mix with strained alcohol mixture. Store in fridge or freezer indefinitely (years! not just a month). I've been doing this for a while, and it's always worked out great.  It'll be stronger from the grain, so add some more spring water to dilute a little, to your taste.

If you use Everclear to make your Lemoncello, use a full 750ml bottle of water and 3 cups of sugar when making the simple syrup. This will reduce the lemoncello to 95 proof or 47.5% alcohol.  Try making a batch with oranges instead of lemons to make Orangecello. You will not be disappointed.

Really? Vodka based limoncello is terrible. It has to be 190 proof grain alcohol (Everclear). There are two reasons. First is the flavor.  Second is that pure alcohol will extract the lemon oils (i.e. the flavor) from the zest much more effectively than vodka. Next, a zester or grater works much better than a potato peeler. You only want the outer zest and none of the bitter white pith. There is no way you can do that with a potato peeler. The fine grating also helps with the extraction process. Finally, the lemons must be fresh picked from a tree that has not been sprayed. If store bought they must be organic. Pesticides impregnate the outer peels much more than the inner fruit and concentrate there. Scrubbing does not remove it. Unfortunately, scrubbing does remove some of the oils that give limoncello it's flavor. I would do no more than rinse the fruit.

Can you use 1 cup of lemon juice in lieu of a cup of water?

I had a fella from Italy say, "WOW!" when he tasted my limoncello. I have friends who don't drink hard alcohol want more and more. I did let the lemon peels soak in vodka for 40 days, as the old school recipes suggested. Also, I went to BevMo to see if I could find Everclear (originally thought it wasn't sold in California, but it is), and a worker suggested straining the mixture 3 times with cheesecloth does wonders for the flavor. The Everclear batch is still 'brewing' but the smell is absolutely amazing. I think I'll prefer it over vodka. After straining the lemon peels, I candied those and also made a limoncello simple syrup for iced tea. It's amazing. Love the fact that I used the entire fruit that I stole from my neighbor's ancient lemon trees!

Use 2% milk in lieu of water when melting the sugar and make a creamy Limoncello....awesome!<br />

good results with Titos vodka,  I will try everclear next time I make some 

<span>I have made this multiple times over the last 5 years or so.  Always delicious.  I use more lemons, at times, for a stronger lemon flavor.  I have used Everclear, but that makes it much too harsh tasting.  The only change I make is that I strain it about 5 or 6 times through a paper coffee filter.  This results in a very clear liquid.  </span><div><span><br /></span></div><div><span>This recipe is sweet and delicious.  It tastes like a lemon drop. Delicious drizzled over vanilla ice cream, too!</span></div>

This is not an authentic recipe. This drink should be made with grain alcohol and half as much sugar, plus it needs to rest twice as long. For a proper recipe look up Debi Mazar's.

I am just in the midst of making my 3rd. batch of Limoncello, the lemon peels and alcohol have been steeping for about a month now and I am adding the simple syrup today. One suggestion you might try. I had made my first batch using Everclear Grain Alcohol until an astute manager of a private liquor store in Calgary recommended using a Polish Vodka called "Spirytus Rektyfikowany - Rectified Spirit". It is 96% ALC By Vol. (192 Proof). I used it for my last batch and found it to be much "smoother" than the grain alcohol. The manager mentioned that this vodka is used by many people in many different homemade liqueurs. I prefer it now, you may too.
EdgwaterBob-Vancouver

https://www.foodnetwork.com/videos/limoncello-0163035

You can make your own limoncello, the classic (and pricey) Italian liqueur.

Amaro Manhattan

fluid ounces bourbon or rye whiskey

amaro

bitters,

ice cubes

maraschino cherries, preferably Luxardo

orange peels

Add the bourbon, amaro and bitters to a pitcher filled with ice and stir until cold. Place a large ice cube into each of two chilled heavy rocks glasses. Strain the drink over the ice. Garnish with the cherries and orange peels.

What type of Amaro did he use? I used Braulio Amaro and it was very good. I didn't have Lavender bitters but substituted Pear Bitters instead. I'm a big bourbon drinker, so this is perfect alternative to a Manhattan. Can't wait to make it again!<br />

Beet Sangria with Winesap Apples

winesap apples,

beets

Grapes, orange wedges,

Press the apples and lemon through the juicer, followed by the beets. Serve over ice, garnished with fresh fruit.

Tequila Sunrise

grenadine syrup

Orange slice,

High-quality maraschino cherry,

In a highball glass filled with ice, pour in the tequila and orange juice. Slowly pour the grenadine into the glass over the back of a spoon or by drizzling it down the side of the glass, allowing it to settle at the bottom. Garnish with an orange slice and maraschino cherry.

I'm a drinker, but not a tequila drinker. However, these are good, mild, smooth, refreshing, super easy! We're on number three now, working in the garden, grilling a chicken, listening to the Beatles. I would MUCH rather have these than margaritas any day!

Just made one.  Very tasty.  Herradura Anjo is the way to go the tequila 

I really like this recipe. Not sure why - but the word sunrise in the name makes me think it’s a hair of the dog, summer, morning/afternoon drink. For this reason I added a little bit of brut champagne/sparkling wine to the drink to give it some fizz and boy oh boy was it good. Definitely will be making this again. I like adding sparkling to cocktails from time to time, especially to ones that call for orange juice. Yum yum yum. 

Delightful. Husband and I had them Sunday. We are planning on serving them to our family for a Mexican themed dinner in July, but will definitely be having more of them before then. Lovely technique with the grenadine and the spoon to get it to the bottom. Really super, Geoffrey!<br />

Traditional Tequila Sunrise, I topped with. Splash of Champagne! 

Making it with fresh squeezed orange juice is the way to go. Very pretty drink. 

This light and refreshing fruity spritzer was shown to me by pals, Cameron Diaz and Katherine Power, to celebrate the release of their rosé, Avaline. I think it makes the perfect addition to a weekend brunch menu!

Cameron's Spritzer

rosé

sparkling water

raspberries

Add the rosé and sparkling water to a large wine glass. Add the raspberries and lightly crush with a fork, so they release flavor whilst still holding some shape. Add some ice. Use a vegetable peeler to peel a slither of lemon rind, rub it around the rim of the glass, twist it, then drop it into the spritzer. Serve straight away.

Island Ginger Hurricane

dark rum

light rum

pineapple juice

passion fruit nectar

grenadine

ginger beer, cold

Mix the dark rum, light rum, triple sec, pineapple juice, passion fruit nectar, grenadine and lime juice in a pitcher. Refrigerate until chilled, 30 minutes.

When ready to serve, pour the ginger beer into the pitcher and stir gently. Serve in tall glasses over ice.

Lychee Martini

lychee juice

vermouth

lychees,

In a cocktail shaker filled with ice add vodka, lychee juice and vermouth. Shake until chilled. Pour into 2 martini glasses and garnish with lychees.

Ran across some fresh lychees in Trader Joe's this afternoon and bought them, really not knowing what to expect.  I've only had canned lychees in the past and was completely unimpressed.  The fresh ones are lovely and delicate.  I muddled 4 lychees in the bottom of a cocktail shaker and ended up with quite a bit of juice.  I used another fresh lychee for garnish.  The rest of the recipe was unchanged.  I used 3 ounces of vodka and a splash of dry vermouth. It is very florally and slightly sweet with a bit of a grapefruit undertone.  The flavor is a bit like St. Germaine if you've ever had that.  This is a lovely little martini with a slightly sweet and unique flavor.  <br /><br /><br />

Lychee Martini's are great. What I do is take the juice of the canned Lychee,in a pot add water to double the amount of liquid, add some of the fruit and sugar.  Reduce the liquid until you get the desired lychee flavor that you like best. I make a large batch ahead of time and place in refrigerator. No martini should be server warm or watered down.   

Perfect. Absolutely perfect. Balanced; not sweet, not liquor-y. But you'll definitely run out of lychee juice before running out of lychee fruit. So use 3 or even 4 lychees per drink. And *definitely* use Thai lychees, not Chinese lychees. And use decent vodka (I used Ketel One with great results).

Yummy!  Tried this at home with friends and it turned out great!  <br /><br />A few takeaways:<br />1. Lychee juice we used was the syrup from the canned lychee.  Canned lychees are easy to find at Asian grocery stoes and are about 1.99/can.<br />2. This is an asian fruit so most of my friends were not aware of what a lychee is and didn't like the texture and didn't eat the garnish.<br />3. But since most of my friends were new to lychees, most people were trying a lychee martini for the first time and really liked the flavor.  My girl friend had a lychee martini once before and paid $13 for it so making this at home is a better alternative.<br />

Most times when I make a cocktail at home I am disappointed because it just doesn't taste like one made by a professional bartender. This was an exception! It was a perfect balance of alcohol and lychee flavor. Thank you so much, especially since not all bartenders will make this drink.

Classic Seelbach

orange liqueur,

orange bitters

flute glass

orange twist

In a champagne flute, add the bourbon, orange liqueur, orange juice and a few dashes of bitters. Top with champagne and garnish with an orange twist.

Goes from brunch to happy hour! This is the mimosas delicious boozy aunt! Highly recommend this cocktail if you like bourbon and bubbles. I add a few cloves to each glass; the warm spice really complements the bourbon and orange. 

My husband and I were having brunch this morning and had opened a bottle of bubbly when we saw this on Guy's.  Being my husband likes boubon we decided to try it. It was absolutely wonderful and plan on making more in the future.  

Slushy margaritas are just one more thing you can throw together in your ice cream maker. You can even make and chill the sweetened tequila-lime base ahead of time so that your cocktails churn up more quickly.

Ice Cream Maker Margaritas

tequila,

liqueur,

Kosher or rimming salt,

Food Network Kitchen’s Ice Cream Maker Margaritas for One-Off Recipes, as seen on Food Network.

Combine the sugar and 1/3 cup water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves, about 5 minutes. Let cool completely.

Whisk together the tequila, lime juice, cooled sugar syrup, orange liqueur and 1 cup cold water in a medium bowl. Freeze until slushy in an ice cream maker according to the manufacturer's instructions, about 45 minutes (see Cook's Note). Transfer the frozen margaritas to a chilled pitcher. Store in the freezer until ready to serve. 

Fill a small plate with an even layer of salt. Moisten the rims of 4 chilled rocks or wine glasses and press into the salt to rim the edges. Divide the margaritas among the glasses. Serve with lime wedges.

https://www.foodnetwork.com/videos/ice-cream-maker-margaritas-0266723

Forget the blender and learn to make margaritas with an ice cream machine.

Mango Margaritas

limes

coarse sugar (see Cook's Note)

mango

Ice,

Begin by zesting the limes. Pour the coarse sugar over the lime zest and toss with your fingers to combine. Set aside. 

Throw the mango chunks into a blender. Top off the blender with ice. Pour in the tequila and triple sec. Add the granulated sugar and squeeze in the juice of the limes. Blend until completely smooth, adding more ice if necessary to get the consistency you want. Use a piece of one of the limes to moisten the rims of the glasses. Dip the rims in the lime sugar. Pour the drinks and serve immediately.

This was an amazing recipe.  I used pineapple instead of mango because that’s what I had in the freezer.  I also reduced the sugar by half but replaced the other half with agave syrup.  Will indeed make these again.  

Anyone know about how much ice one should have? Looks delicious!

Thank you Ree Drummond! Made this yesterday for the 4th of July! This is my new favorite cocktail!  <br />I have a small freezer and can't hold much ice, so I bought four 10oz bags frozen mango chunks and didn't need to use any ice. My blender is smaller, so I had to halve the recipe to make two batches, each serving four, instead of one batch that served 8. The lime zest mixed with  sugar for the rim was wonderful.  I may  need to have a margarita night once a week just to make these. Absolutely amazing! 

Addictive!  Mine wouldn’t get real frothy though but still yummy!

Excellent! I halved the recipe and used one fresh mango. Perfect for 2 people! 

It’s a good recipe.  I would use it again.  I felt like it needs a little something more though.  

Oh my!  How delicious these were. I added less sugar than called for, but otherwise followed the recipe.  Enjoyed them with tacos, refried beans and Ree's Mexican rice.  A lovely dinner on a cold Nor'easter night.  Thanks Ree.

Gteat recipe!  Refreshing for day drinking!!

https://www.foodnetwork.com/videos/rees-mango-margaritas-0235478

Ree's Mango Margaritas can be made kid friendly with lemon-lime soda.

Top 40 mixed drink recipes recipes from across the web

The most viewed mixed drink recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hot Apple Cider Donut Mocktail

Cosmopolitans

Margarita

Bourbon Smash

Hot Buttered Rum

Thanksgiving Mules

Limoncello

Amaro Manhattan

Beet Sangria with Winesap Apples

Tequila Sunrise

Cameron's Spritzer

Island Ginger Hurricane

Lychee Martini

Classic Seelbach

Ice Cream Maker Margaritas

Mango Margaritas

Long Island Iced Tea

Classic Gin Gimlet

Aperol Spritz

Pink Grapefruit Cocktail

Cantaloupe Gin Fizz

Vodka Mojito

Mojito Granita

Strawberry Margarita

Real Margaritas

Tinto de Verano

Pomegranate Rum Punch for a Crowd

Pomegranate Cosmos

Tropical Temptation

Blood Orange Cosmos

Sangria

Pomegranate Cosmopolitans

Ginger Cranberry Cocktail (Frozen V...

Cranberry Champagne Cocktail

White Wine Spritzer

Blood and Dirt Cocktail

Bourbon Milk

Classic Manhattan Cocktail

Quick Cocktail Sauce

Pomegranate Sangria

The most viewed mixed drink recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine