Citrus Cocktails

182 recipes, including Red Mimosa, Wine Sour, Tinto de Verano (and Calimocho / Pé Sujo).

182 Citrus cocktails, with ingredients and how to make them.

Red Mimosa — A twist on the brunch classic that swaps sparkling wine for the acidity or sweetness of red wine.
Wine Sour — A technical drink that showcases the body of the wine, with a velvety texture.
Tinto de Verano (and Calimocho / Pé Sujo) — Built right in the glass for maximum refreshment.
Wine & Tonic — A wine take on the classic highball, all about aromatics.
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.
Coconut Caipirinha — Quick and easy with a pre-sweetened coconut cachaça liqueur.
Cinnamon Caipiroska — Cinnamon liqueur with lime and a cherry in syrup.
Coffee Caipirinha — Cachaça, lime, and cold brew coffee liqueur.
Batanga — Tequila, lime, and cola in a tall glass.
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.
Cuba Libre — The classic Cuban highball of rum, lime, and cola.
Aperol Vodka Spritz — A take on the Italian spritz that pairs vodka and orange juice with the bitterness of Aperol.
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.
Lazy Caipirinha (Limoneto) — Cachaça and Limoneto soda built straight in a tall glass.
Filho do Geraldo — A take on the classic Fitzgerald with cachaça and a half-mixed aromatic bitters float.
Banzeiro — A cachaça sour with a dry red wine layer and a citrusy ginger foam.
Caipirinha Spritz — A classic caipirinha topped with sparkling wine, stirred gently to keep the bubbles.
Whiskey Lime and Tea — A highball of Irish whiskey, lime, and iced tea.
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 Citrus — A casual build of Aperol and citrus soda in a highball glass.
Green Grape Aperinha — A green grape caipirinha with Aperol and cachaça.
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.
Non-Alcoholic Fitzgerald — A Fitzgerald riff with zero-proof gin and a dash of bitters for aromatic structure.
Bomberinho — A shot of cachaça, fresh lime, and grenadine, shaken and strained into 40 ml.
Blackberry Limoncello Smash — A gin smash with muddled blackberries, limoncello, and sparkling water, double strained.
Limoncello Spritz — A citrusy spritz of limoncello and sparkling wine, finished with lime wheels.
Solstício — A bridge for palates not yet used to Negroni-level bitterness, with Aperol, caramel vodka, and honey syrup.
Pineapple Devil's Margarita — A pineapple margarita with a floating layer of dry red wine, Devil's Margarita style.
Sunrise Mocktail — A layered mocktail of orange juice, soda, and grenadine, with the classic sunrise look.
Orange Spritz — Built right in the glass and refreshing: vodka, orange juice, and Laranja Spritz syrup, topped with sparkling water.
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.
Citrus Punch — A highball of whiskey and tangerine syrup, topped with sparkling water.
Glasco Fizz — A fizz of gin and strawberry syrup, lengthened with lime juice and sparkling water.
French Lemonade — A shaken lemonade with Le Fruit pear syrup and crème brûlée syrup, lengthened with water and served over ice.
Paloma — A Mexican classic of tequila with grapefruit and lemon syrups, topped with sparkling water.
Apple Tinto de Verano — A riff on Spain's summer wine: dry red wine with tangerine syrup, diced apple, and orange juice, topped with sparkling water.
Balanced Negroni — A riff on the classic with more gin and less Campari and vermouth, stirred to put the spirit up front.
Green Apple Vodka Fresh — A built highball: vodka and green apple syrup topped with Lemon Fresh, with optional citrus foam.
London Mule — A London take on the mule: gin and ginger-lime syrup, topped with sparkling water and finished with ginger foam.
Aperol Tonic — An Aperol highball topped with tonic or sparkling water, garnished with orange and tangerine foam.
Jack Honey Limonade — A highball whiskey lemonade with honey, lime juice, and sparkling water, finished with lemon slices and lemon foam.
Garibaldi — An Italian classic of Campari and fresh orange juice: built in the glass or with aerated juice for a velvety texture.
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.
Campareto — A light highball of Campari lengthened with Limoneto and lemon slices.
Campari Tonic — A refreshing highball of Campari lengthened with tonic, finished with navel orange slices.
Campari & Beer — Campari, lime, and beer, finished with a beer foam whipped with a blender.
Camparinha — A caipirinha that pairs Campari's bitterness with cachaça, with gently muddled lime.
Cachaça Mojito — A mojito built with white cachaça, lightly pressed mint, and crushed ice, lengthened with soda water.
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.
Café 43 — A shaken sour of coffee liqueur and Licor 43, with lime juice and a double strain.
Tequila Sunrise — A shaken classic of tequila and orange juice, with grenadine poured over a spoon for the sunrise gradient.
Spritz Lemonade — A long mocktail of tangerine and strawberry syrups with lime juice, topped with soda water.
Bloody Mary — The vodka-and-tomato classic with homemade juice from tomato paste, soy sauce in place of Worcestershire, and a double strain.
Homemade Soda — A soda by the glass with fruit syrup and soda water: sweet only from the syrup, citrusy if you top it with Lemon Fresh.
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.
Vodka Martini — A stirred classic of vodka and dry vermouth, served ice-cold up, with a lime twist.
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.
Sol Maior — A Licor 43 fizz lengthened with mandarin juice, lime, and soda water.
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.
Maré Baixa — A gin highball lengthened with cajuína and lime, with mint muddled in the glass.
Orvalho — A pale spritz of vodka and dry white wine, with lemon and thyme.
Brasa — A whiskey mule with fresh ginger muddled in honey and lime, lengthened with soda water.
Negroni — Equal-parts Italian classic: gin, Campari, and sweet red vermouth, stirred in a rocks glass.
Cosmopolitan — Shaken classic of vodka, orange liqueur, lime, and cranberry juice, served up.
Dry Martini — Stirred classic of gin and dry vermouth, ice-cold in the glass, with a lemon twist or an olive.
Caipirinha — Brazil's national cocktail: lime muddled with sugar, cachaça, and lots of ice.
Aperol Spritz — Italian 3-2-1 classic: prosecco, Aperol, and soda water, served in a wine glass with an orange slice.
Gin & Tonic — Classic highball of gin topped with cold tonic, plenty of ice, and lemon.
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.
Mojito — Cuban classic of white rum, mint, lime, and soda, built in a highball without shredding the leaves.
Moscow Mule — Classic of vodka, ginger beer, and lime, built in a copper mug.
Mai Tai — Tiki classic of two rums, curaçao, orgeat, and lime, served over ice.
Hugo Spritz — Floral spritz of elderflower liqueur, prosecco, soda water, and mint.
Whiskey Sour — Classic sour of bourbon, lemon, and syrup — egg white is optional, for foam.
Ancoradouro — Rum highball with Cynar and orange juice, lengthened with soda water.
Carmim — Red wine spritz with limoncello and orange juice, lengthened with soda water.
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 Blue — Easygoing highball of cashew fruit juice, honey cachaça, and blue curaçao, lengthened with soda water.
Pink Lemonade — Long mocktail of lime, syrup, and grenadine, topped with soda water and mint.
Caju Amigo — Brazilian shaken classic of cachaça, cashew fruit in syrup, and lime, served unstrained in a highball.
Aperol Limoncello Punch — Long punch of Aperol, limoncello, and vodka, topped with orange juice.
Blackberry Smash — Bourbon smash with blackberries and mint muddled in the glass, lemon, and ice to the rim — the cookout drink.
Strawberry Mojito — Cachaça mojito with strawberries muddled in a highball, mint just pressed, and crushed ice on top.
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.
Bourbon Limoncello Breeze — Bourbon shaken with limoncello, honey, rosemary, and lemon, served in a rocks glass over a big cube.
Negroni Sbagliato — The "mistaken" Negroni: Campari and sweet red vermouth lengthened with prosecco in place of gin.
Blackberry Moscow Mule — Vodka mule with blackberry syrup and lime, lengthened with ginger beer in a mug.
Jabuticaba Caipirinha — Built caipirinha with lime, jabuticaba Le Fruit, and unaged cachaça.
Jaboo Spritz — Spritz of jabuticaba liqueur and brut sparkling wine, brightened with a touch of lemon.
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.
Jungle Bird — Tiki drink of dark rum, Campari, and pineapple: sweet, sour, and bitter in a rocks glass.
Ranch Water — Texas highball of blanco tequila, lime, and sparkling water, built in the glass.
Gimlet — Classic of gin and lime, shaken and served ice-cold in a coupe, no ice.
Marajó — Highball of Beerita Elétrica jambu gin lengthened with ice-cold coconut water, lime, and mint.
Sex on the Beach — Classic highball of vodka, peach liqueur, orange juice, and cranberry.
Mimosa — Brunch classic: fresh orange juice and brut sparkling wine, equal parts in a flute.
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.
Apple Ice Lemonade — Highball of vodka and green apple syrup with lime juice, lengthened with soda water.
Coconut Ginger Refresher — Mocktail of ginger syrup, coconut water, and mint, lengthened with soda water.
Siesta — Blanco tequila sour with Campari, grapefruit, and lime, served up.
Clericot — Pitcher punch of white or sparkling wine, chopped fruit, and orange liqueur — barbecue summer in a glass.
Sunset Mule — Vodka mule with orange juice and grenadine, built in the glass for a sunset gradient.
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.
Rum Punch — Gold rum punch with orange, pineapple, lime, and grenadine, shaken and served over ice.
El Diablo — Tequila highball with crème de cassis, lime, and ginger beer — Trader Vic's classic.
Pororoca — Cachaça sour with açaí-and-guaraná liqueur, no extra syrup, in a rocks glass.
Arraial Mule — Cachaça mule with pé de moleque (peanut brittle) syrup and lime, lengthened with ginger beer.
Bourbon Blackberry — Bourbon built in a rocks glass with blackberry syrup and lemon, jam only on top of the ice.
Sailor's Sunrise — Spiced-rum sunrise with orange and lime, grenadine layered 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.
Long Island Iced Tea — IBA party classic: vodka, tequila, rum, gin, and Cointreau, lengthened with lemon, syrup, and a splash of cola.
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.
Pimm's Cup — British fruit cup of Pimm's No. 1 lengthened with ginger ale, cucumber, strawberry, and mint.
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.
Cantarito — Jalisco highball: tequila with grapefruit, orange, and lime juices, lengthened with grapefruit soda and a pinch of salt.
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.
Sicilian Cello — Limoncello lengthened with Sicilian lemon soda, on the rocks.
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.
Rosita — Tequila Negroni: reposado or blanco, Campari, sweet and dry vermouth, dash of Angostura.
Wray's Nephew — Tropical daiquiri of Jamaican overproof rum, gold rum, pineapple, and a touch of Fernet.
Italian Buck — Buck of Cynar and Amaro Montenegro with ginger syrup, lime, and ginger beer.
Ti' Punch — National drink of Martinique and Guadeloupe: agricole rum, a touch of syrup, and a lime coin, built in the glass.
Mexican Firing Squad — Blanco tequila sour with lime, grenadine, and Angostura, in a rocks glass over ice.
Old Cuban — Modern classic of gold rum, mint, lime, and Angostura, topped with sparkling wine in a coupe.
El Presidente — Cuban stirred classic of white rum, blanc vermouth, orange curaçao, and grenadine, in a coupe.
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.
Caribbean Ember — Highball of dark rum and rye with pineapple, maple, and ginger beer, shaken and lengthened over ice.
Vesper — Bond's classic: gin, vodka, and Cocchi Americano (or Lillet Blanc), stirred and served up.
Bicicletta — Milanese aperitif of Campari, dry white wine, and soda water, in a highball.
Irish Maid — Dead Rabbit modern sour: Irish whiskey, St-Germain, lemon, and muddled cucumber.
Igarapé — Cachaça highball with açaí-and-guaraná liqueur, lime, and guaraná soda.
Blackberry Garden Tonic — Gin and tonic with blackberry syrup and lemon, lengthened with tonic in a tall glass.
Blackberry Mojito — White-rum mojito with blackberry syrup, mint, and lime, lengthened with soda water.
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.