A boon to winter cocktails, fresh citrus juice of all varieties brightens and sweetens everything from brown derby cocktails to Hemingway’s classic daiquiri.
Gin Campari Sour
Oleo saccharum sweetens this riff on the classic whisky cocktail, amplifying the citrus punch without clouding the drink with unnecessary juice.
The phrase the “bee’s knees” was used in Prohibition times as slang to mean “the best.” This cocktail, a gin sour that’s believed to have been created around that time, used lemon and honey to mask the harsh smell of bathtub gin. If your guest wants something refreshing with gin, look no further. Get the recipe for the Bee’s Knee’s cocktail »
One of Mexico’s most popular cocktails, the Paloma is a perfectly refreshing combination of sweet and tart with grapefruit, lime, and a pinch of salt. See the recipe for Paloma »
Forget the sours of your teenage years; this sophisticated update uses maple syrup to temper rye whiskey, with fresh lemon and orange juices to brighten things up. Maple Rye Sour »
The juniper-scented undertones of gin play off nicely against the sweetness of a lavender simple syrup. Stirred with a squeeze of fresh lemon juice and topped with club soda, it’s a perfect springtime drink. Lemon Lavender Fizz »
This bright, citrusy cocktail features Zwack, a sweet-bitter Hungarian liqueur with a pronounced herbal note. The drink is named for Lake Balaton, a popular vacationing spot in Hungary. See the recipe for the Balaton cocktail »
White rum combined with the juice of half a lemon and muddled lemon basil makes for a drink that’s sure to please everyone: not too sweet and not too strong, it’s a perfect beginning to any summer night. If you don’t have lemon basil, a fragrant herb often used in Indonesian cookery, substitute conventional basil and a few drops of lemon oil. See the recipe for Lemon Basil Blossom Cocktail »
Coral-pink and slightly opaque, this cocktail looks demure, but it packs serious heat: bitter and sweet, earthy and deep, with a slow, lingering burn from the vodka and pepper. See the recipe for The Dalmatian »
Donn Beach, the founding father of tiki bars and restaurants, set a limit of two per customer for this potent drink made with three kinds of rum, citrus, and spice. Get the recipe for The Zombie cocktail »
A classic Peruvian cocktail gets the freezer treatment. Made with the South American grape brandy that’s popular in Chile and Peru, the pisco sour makes for a salty, sweet, tart, and beautiful sorbet.
Named for the famous hat-shaped restaurant, this simple cocktail of bourbon and grapefruit was the signature drink at LA’s 1930s Vendome Club.
In this cocktail, fresh squeezed grapefruit juice rounds out Lillet’s inherent bite, creating a sweet, citrusy drink that’s perfect for brightening up cold weather. See the recipe for The French Blonde »
This tart, spiced cocktail, the winner of our 2011 Home Cook Challenge Cocktail contest, was inspired by a cocktail that winner Mo Lyon sampled at Seattle’s now-closed Licorous. It’s Thai-inspired flavors pair beautifully with Southeast Asian food; it’s also perfect on its own as an afternoon sipper.
Bourbon mixed with lemon juice, grenadine, and splash of soda gives the classic Shirley Temple a decidedly grown-up twist. See the recipe for the Lady Shirley »
This citrusy margarita from chefs Mary Sue Milliken and Susan Feniger is brightened with a hint of refreshing mint. Tangerine Mint Sparkling Margarita »
Punch Romaine, a rum-spiked shaved-ice palate cleanser served to first class passengers during the fateful last dinner aboard the Titanic on April 14th, 1912, was based on a recipe from famed French chef Georges Auguste Escoffier, who championed alcoholic shaved ices during the early twentieth century. The original recipe, essentially a granita, is updated here as a drinkable, citrusy cocktail poured over an iceberg of crushed ice.
The recipe for this Mediterranean take on the Tequila Sunrise comes to us from the New York City restaurant Molyvos. Try using a Greek honey infused with thyme or rosemary for a more pronounced floral sweetness, or swap out the vodka for ouzo for an intoxicating punch of licorice flavor.
Joe Gilmore, legendary Head Barman at the Savoy Hotel’s American Bar, invented this cocktail in 1969 to commemorate the first moon landing. The drink—a combination of grapefruit, orange liqueur, and a hint of rosewater, topped with Champagne—was the first thing Neil Armstrong and Buzz Aldrin sipped upon returning to earth.
Created by 2012 SAVEUR Best Food Blog Awards Best Cocktail Blog winner, Jordan Catapano of This Girl Walks Into a Bar, the Citrus SAVEUR is a punch-like drink that pairs white corn whiskey with grapefruit juice, mint simple syrup, and homemade sweet and sour. Get the recipe for Citrus SAVEUR »
In parts of the Middle East, a bracing blend of arak (a grape-derived, unsweetened, anise-flavored liquor) and fresh grapefruit juice is a popular refresher. Arak can be found in the United States but is not always available; ouzo makes a fine substitute. Arak and Grapefruit »
Aquavit combined with fresh citrus, tomato juice, Tabasco, and brisk Perrier Lemon makes a fruity-fresh, bloody good concoction. Get the recipe for The Swedish Vampire »
Cool, mild cucumber and sweet elderflower liqueur echo gin’s floral notes in this cocktail, served at Atmosphere, the bar on the top floor of the tallest building in Beijing. With notes of apple, lime, and a bit of heat from fresh ginger, it has an effect talmost like a spa in a glass. Get the recipe for The New Airline
Made with Buffalo Trace bourbon and fresh lemon, the Melisse Whiskey Sour is delicate and floral, a perfect balance of tart and sweet, with subtle vanilla notes and a sumptuous, meringue-like pillow of foam on top. Get the recipe for Melisse Whiskey Sour »
Scotch, Cherry Heering, vermouth, and orange juice create a smoky-sweet effect, equally good topped with extra juice and served for brunch. Get the recipe for Blood and Sand »
Bartender John Maher of The Rogue Gentlemen in Richmond, Virginia, likes to incorporate savory ingredients into his drinks. In this sour, he pairs gin with an olive oil that has grassy, fruity notes. See the recipe for Slick Rick »
Grapefruit juice and cinnamon-infused syrup bring bright, spicy balance to the wallop of navy-strength gin, a variety with an extra-high alcohol content. See the recipe for The Big Red »
This stiff take on a whiskey sour is traditionally made with apricot brandy, but cognac is a less-sweet alternative. See the recipe for Baltimore Bang »
This magenta-hued whiskey cocktail, inspired by a recipe from mixologist Cory Cuff of Four Seasons Hotel St. Louis, pairs slightly spicy rye whiskey with the rich, fruity flavors of red wine and blackcurrant liqueur, brightened by a touch of freshly squeezed lemon juice. See the recipe for The Whiskey Seduction »
Since Whitley Neill gin gets its signature tanginess in part from the fruit of the African baobab tree, this sweet, sour, and spicy apéritif takes its name from a song by Senegal’s legendary Orchestra Baobab. See the recipe for Tante Marie Fizz »
This elegant libation of cognac, lemon, and champagne is served at the historic bar attached to Arnaud’s restaurant, which dates to the late 1800s. See the recipe for Arnaud’s French 75 »
Popularized by the 1930 Savoy Cocktail Book by Harry Craddock, this classic cocktail is part of a succession of “Corpse Revivers” originally devised as a hangover cure. An ice-cold nip of this elixir is refreshing, astringent, and strong enough to perk up the senses. Get the recipe for Corpse Reviver No. 2 »
Bright citrus juice and citrus bitters, apple brandy, cherry-flavored liqueur, and bittersweet amaro add layers of complexity to this whiskey drink. Get the recipe for Infamous Wisdom
A combination of vodka, elderflower liqueur, and fresh citrus juices topped with bubbly makes an exceptionally refreshing cocktail. See the recipe for Modern Royale »
Amaro Montenegro carries flavors of bright orange and cedar that make it a natural for mixing into citrusy cocktails like this one with Aperol and fresh orange juice, from Jackson Cannon of Island Creek Oyster Bar in Boston. See the recipe for Adriatique »
