Sour Cocktails

102 recipes, including Wine Sour, Brazuka Sour, Caiperol.

102 Sour cocktails, with ingredients and how to make them.

Wine Sour — A technical drink that showcases the body of the wine, with a velvety texture.
Brazuka Sour — Inspired by the New York Sour, using a float for visual and sensory impact.
Caiperol — Brazilian caipirinha technique meets the Italian aperitivo.
Caipivinho — A caipirinha topped with dry red wine.
Coffee Caipirinha — Cachaça, lime, and cold brew coffee liqueur.
Bramble — A simplified version made with high-quality blackberry jam.
Raspberry Moscow Mule — Vodka and raspberry jam finished with ginger foam.
Berry Sour — A vodka sour made with high-quality mixed berry jam.
Viking Margarita — A tequila margarita with hibiscus or cranberry syrup for fruity, floral notes.
Canchanchara — A Cuban classic balancing rum, bright citrus, and the sweetness of honey syrup.
Grape Caipirinha — A caipirinha muddled with grapes, lime, and cachaça, finished with a grape skewer.
Tangerine Caipirinha — A citrusy caipirinha with muddled tangerine and cachaça.
Lime & Honey Caipirinha — A classic caipirinha sweetened with honey, muddled before the ice goes in.
Filho do Geraldo — A take on the classic Fitzgerald with cachaça and a half-mixed aromatic bitters float.
Caipi Jambu — A passion fruit caipirinha with jambu liqueur and crushed ice.
Banzeiro — A cachaça sour with a dry red wine layer and a citrusy ginger foam.
Macunaíma — A white cachaça cocktail with honey syrup and Fernet, served up.
Caipirinha Spritz — A classic caipirinha topped with sparkling wine, stirred gently to keep the bubbles.
New York Sour — A whiskey sour with egg white and a floating layer of dry red wine.
Gold Rush — A bourbon sour balanced with honey syrup and lemon.
Aperol Sour — An Aperol sour with egg white and drops of bitters on the foam.
Gin Mint Sour — A gin sour with muddled mint, egg white, and a double strain.
Kamikaze — A balanced classic of vodka, lime, and triple sec.
Fitzgerald (Classic) — A classic sour of gin, lemon, and aromatic bitters, double strained.
Maracugerald — A tropical take on the Fitzgerald, with passion fruit pulp and rich syrup to hold up the acidity.
Non-Alcoholic Fitzgerald — A Fitzgerald riff with zero-proof gin and a dash of bitters for aromatic structure.
Pé de Moleque Sour — A whiskey sour with pé de moleque (Brazilian peanut brittle) syrup and salt, aerated in two stages for foam without egg white.
Bomberinho — A shot of cachaça, fresh lime, and grenadine, shaken and strained into 40 ml.
Pineapple Devil's Margarita — A pineapple margarita with a floating layer of dry red wine, Devil's Margarita style.
Aperol Margarita — A margarita with Aperol and orange bitters, pairing tequila's citrus with Italian bitterness.
Devil's Margarita — A classic margarita with a floating layer of dry red wine for visual and flavor contrast.
Campari Sour — A full-bodied Campari sour with a dry shake, egg white, and drops of Angostura on the foam.
Daiquiri — Cuban classic of white rum, lime, and sugar, served up, with a touch of grenadine at the bottom of the glass.
Caipirinha Jorge Amado — A Paraty caipirinha with passion fruit pulp, lime, and clove-and-cinnamon Gabriela cachaça, served unstrained.
Camparinha — A caipirinha that pairs Campari's bitterness with cachaça, with gently muddled lime.
Cachaça Margarita — A margarita with cachaça instead of tequila, a salt rim, and a double strain into a chilled glass.
Cachaça Basil Smash — A Basil Smash with cachaça: basil muddled hard in the shaker, double strained, and aromatic in a rocks glass.
Bloody Mary — The vodka-and-tomato classic with homemade juice from tomato paste, soy sauce in place of Worcestershire, and a double strain.
La Sicília — A gin smash with pear-infused gin, green grapes, and basil, double strained.
Raspberry Jam Sour — A gin sour with raspberry jam and egg white: the jam sweetens and adds body, the egg white brings the foam.
Negroni Sour — The equal-parts Italian classic, shaken with lime, syrup, and egg white.
Tudo Efêmero — A short sour of Beerita Elétrica jambu gin, backed up with BEG gin and lemon.
Tom Collins — A long classic of gin, lemon juice, and syrup, topped with soda water.
Garganta — A cachaça sour with muddled ginger, honey syrup, and triple sec, finished with loosely mixed aromatic bitters.
Penicillin — A Scotch sour with muddled ginger, honey syrup, and lime, served short in a rocks glass.
Pisco Punch — A San Francisco classic: pisco shaken with pineapple syrup, pineapple juice, and lemon.
Jabuti — A jabuticaba liqueur sour with lime, orange juice, and egg white — the native Brazilian fruit becomes the base.
Caipiroska — The classic caipirinha with vodka instead of cachaça: lime, simple syrup, and ice in a rocks glass.
Pé de Serra — A cachaça highball with passion fruit pulp and lime, lengthened with guaraná soda.
Cosmopolitan — Shaken classic of vodka, orange liqueur, lime, and cranberry juice, served up.
Caipirinha — Brazil's national cocktail: lime muddled with sugar, cachaça, and lots of ice.
Terra Batida — Short tequila sour with tangerine syrup and a pinch of black pepper.
Margarita — Mexican classic of tequila, triple sec, and lime juice, with a half salt rim, double strained into a chilled coupe.
Whiskey Sour — Classic sour of bourbon, lemon, and syrup — egg white is optional, for foam.
French 75 — IBA classic of gin, lemon, and syrup, topped with champagne in a flute.
Cashew Fruit Caipirinha — Cashew fruit muddled with syrup and lime: the acidity the fruit lacks, to bring out the juice and the cachaça.
Caju Amigo — Brazilian shaken classic of cachaça, cashew fruit in syrup, and lime, served unstrained in a highball.
Pingo Salgado — Vodka sour with coffee liqueur and salted caramel syrup, served up in a chilled coupe.
Blackberry Gin Fizz — Gin fizz with blackberry syrup and lemon, lengthened with soda water and topped with jam.
Jabuticaba Caipirinha — Built caipirinha with lime, jabuticaba Le Fruit, and unaged cachaça.
Amaretto Sour — Modern sour of almond liqueur and bourbon, dry shaken with egg white for foam.
Bee's Knees — A Prohibition sour: gin, lemon, and honey syrup, shaken and served up.
Gimlet — Classic of gin and lime, shaken and served ice-cold in a coupe, no ice.
Lemon Drop Martini — Vodka sour served up: triple sec, fresh lemon, and a sugar rim.
Banana Daiquiri — Daiquiri of Bacardi gold rum and banana liqueur, shaken and served in a chilled coupe.
Nanica de Ouro — Sour of Bacardi gold rum and Quero Chuva Banana, no syrup, served in a chilled coupe.
Port Light — Bourbon tiki drink with lemon, honey syrup, passion fruit, and egg white, over crushed ice.
Siesta — Blanco tequila sour with Campari, grapefruit, and lime, served up.
Enzoni — A Negroni that met a sour: gin and Campari shaken with grapes, lemon, and syrup, over a big cube.
Coffee Enzoni — A dark Enzoni: gin, Campari, and coffee liqueur shaken with black grapes and lemon.
Orchard Bee — Sour of apple brandy or green apple whiskey, with lemon, orange, and honey syrup.
Pororoca — Cachaça sour with açaí-and-guaraná liqueur, no extra syrup, in a rocks glass.
Amaretto Limoncello Sour — Bourbon sour with amaretto and limoncello, egg white for foam and bitters on top.
White Lady — IBA classic of gin, triple sec, and lemon, shaken and served up.
Cinnamon Sour — Cinnamon liqueur sour with lime and honey syrup, shaken and served over fresh ice.
Guaraná & Açaí Caipirinha — Cachaça and açaí-guaraná liqueur, with blackberry syrup in place of sugar.
Cowboy Latino — Whiskey sour with passion fruit pulp and lime, finished with aromatic bitters in a gradient in a rocks glass.
Rye Revival — Rye whiskey sour with blackberry liqueur, lime, and a dash of Angostura.
Crimson Cactus — Espadín mezcal with Aperol, pineapple, and lime, shaken and served over ice.
Baby's First Bourbon — Bourbon sour with orgeat, lemon, and four dashes of Angostura.
Cosmonaut — Gin sour with raspberry jam in place of syrup, shaken and served up.
Alligator — Fernet-Branca sour with orange liqueur, lime, and cinnamon syrup, over a large cube.
Sea Breeze — Classic vodka highball lengthened with cranberry and grapefruit juice, built in the glass.
Hurricane — New Orleans classic: two rums, passion fruit syrup, and lemon, in a tall glass.
Hemingway Daiquiri — El Floridita dry daiquiri: white rum with grapefruit and maraschino, no sugar, in a chilled glass.
Gin Basil Smash — Jörg Meyer smash (Le Lion, 2008): gin, muddled basil, lemon, and syrup.
Air Mail — Classic of gold rum, lime, and honey syrup, topped with sparkling wine in a flute.
Coconut Honey Margarita — Blanco tequila margarita with Grand Marnier, lime, toasted coconut syrup, and honey syrup.
Dry Daiquiri — Short daiquiri of white rum with Campari, lime, and a dash of passion fruit syrup.
Pink Pony Club — Gin sour with strawberry syrup, lemon, and a touch of Campari, in a chilled glass.
Oriental — Philippine classic: rye whiskey shaken with sweet vermouth, orange liqueur, and lime.
Crypto Currency — Zero-proof sour of alternative whiskey with lemon, honey syrup, and a touch of ginger.
Ouro de Tolo — Cynar sour with honey syrup, lime, and basil, egg white for foam in a rocks glass.
Matador — Trader Vic tropical sour: blanco tequila, pineapple juice, and lime, shaken and served up.
Mexican Firing Squad — Blanco tequila sour with lime, grenadine, and Angostura, in a rocks glass over ice.
Gin Rickey — Dry highball of gin, lime juice, and soda water — no sugar, in a tall glass.
Snap Out of It — Blanco tequila margarita with pineapple and ginger syrup, shaken and served on the rocks.
One Two Punch — Blanco tequila sour with muddled strawberry, lime, and a touch of Aperol.
Irish Maid — Dead Rabbit modern sour: Irish whiskey, St-Germain, lemon, and muddled cucumber.
Purple Margarita — Blanco tequila margarita with blackberry syrup, lime, and orange liqueur, served up in a chilled coupe.
Velvet Pear Sour — Pear-infused gin sour with lemon and egg white, dry-shaken and double-strained into a coupe.
Golden Pear Honey Sour — Pear-infused gin sour with honey syrup and lemon, double-strained into a coupe.