The fastest way to having a bar that makes real drinks isn’t a long
shopping list of spirits. It’s a bundle that includes the right mixers —
the few ingredients behind one drink you love, which turn out to make two
or three more.
Buy a single bottle and, more often than not, you still can’t make a
drink. Most cocktails need three or four ingredients at once, pulled from
the 177 different ingredients used in these 255
drinks, so one bottle on its own is almost never enough. The move isn’t
to buy more booze. It’s to buy the right few ingredients together. That’s
a bundle: the handful of things that go into one drink, which — because
cocktails share parts — gets you more than just one.
We assume you’ve got sugar, water and ice on hand (and that you can make
simple syrup with your sugar) — so a bundle is just the spirit and the few
extra things that turn it into a drink.
How a bundle works
a star and its supporting cast
Take the Old Fashioned bundle: bourbon, Angostura bitters, lemon juice.
The bourbon is the Old Fashioned’s whole identity — that one’s yours.
The other two are workhorses: Angostura bitters season dozens of
drinks, and lemon juice covers half the sour family. So the bourbon and
the bitters give you an
Old Fashioned, and the bourbon
and the lemon give you a
Whiskey Sour — two drinks from
three bottles. That’s the shape of every bundle: one bottle is the
star, the rest are shared parts you’ll reach for again and again. It’s
the same reason the six templates
work — a few structures sit underneath almost everything.
Then it compounds
every bottle after the first does more
The first bundle is the slow part — you’re buying a star and its
supporting cast from scratch. The second is where it pays off, because
it shares those workhorses. The
Margarita and
Daiquiri bundles both lean on lime;
the Negroni and the
Gimlet both want gin. So each bottle
you add after the first unlocks more than it would have alone, and the
count of what’s within reach climbs faster the more
ingredients you have on hand. Choosing what’s next really comes down to
three questions: which bottle unlocks the most drinks, which best fits
what you already like, and which fills a gap your bar doesn’t cover yet.
(That’s exactly what Bar Builder does in the app — it leads with the
bundles that fit your taste, then ranks your next bottle by your bar
and your taste.)
Buy the drink you love, and the bar builds itself.
More in the
reading room — short pieces on how cocktails work.
Sources. The makeability facts — that a lone first
bottle unlocks almost nothing, and that a bundle of three or four
compounds — come from this catalog’s own data and Bar Builder’s design
audit. The bundles here are generated straight from the app’s Bar
Builder Starter Bundles, so the two can’t drift; the ingredient counts
(177 distinct across 255 drinks) are computed live
from the catalog.
The original cocktail, stripped to its essence: whiskey, sugar, bitters, water. The sugar cube slowly dissolves into bourbon warmth while Angostura adds spice and depth. Timeless for a reason.
Ingredients
1 1/2 ozBourbon
1Sugar Cube
3 dashesAngostura Bitters
A few dashesWater
Method
Place the sugar cube in a rocks glass. Saturate it with bitters and add a few dashes of water. Muddle until the sugar is dissolved. Add a large ice cube and pour in the bourbon. Stir gently to combine. Garnish with an orange twist. A maraschino cherry is optional — purists skip it.
Origin & Sources
Term "old-fashioned cocktails" emerged circa 1880; earliest published recipe in Theodore Proulx's 1888 Chicago bartending manual. The Pendennis Club origin story is contradicted by documented 1880 references. Per Difford's Guide #4782. IBA The Unforgettables list. Notes: widespread origin attribution to James E. Pepper and the Pendennis Club (founded 1881) is historically inaccurate per cocktail historian David Wondrich; Chicago Daily Tribune referenced old fashioned cocktails in February 1880, predating the club's founding.
GlassOld-fashionedMethodShakenGarnishOrange Slice and Maraschino Cherry
The template for all sours — bourbon's warmth, lemon's bite, and simple syrup's balance. Add egg white for a silky foam cap that elevates a straightforward recipe into something special.
Ingredients
1 1/2 ozBourbon
1 ozFresh Lemon Juice
1/2 ozSimple Syrup
1Egg Whiteoptional
Method
If using egg white, add all ingredients to a shaker without ice and dry shake vigorously. Add ice and shake again until well-chilled. Strain into an old fashioned glass filled with ice. Garnish with an orange slice and a maraschino cherry.
Origin & Sources
The earliest documented mention of a Whiskey Sour appears in Jerry Thomas's 1862 _The Bartender's Guide: How To Mix Drinks,_ with further early references in 1870 (Waukesha Plainsdealer) and 1872 (Elliot Staub credited as inventor in Iquique). Robert Vermiere noted in Cocktails: How to Mix Them (1922) that egg white improves sours. The drink appears in modified form with red wine (Chicago Sour) by December 1883 and established as a canonical mixed drink by the early 20th century. Per Difford's Guide #2083 and IBA (The Unforgettables list).
GlassCocktail glassMethodShakenGarnishSalt Rim and Lime Wheel
Tequila's earthy agave character framed by bright lime and orange liqueur sweetness. The optional salt rim transforms every sip into a sweet-sour-saline masterpiece.
Ingredients
1 3/4 ozTequila
2/3 ozTriple Sec
1/2 ozFresh Lime Juice
Method
Optionally rim a chilled cocktail glass with salt. Shake all ingredients with ice. Strain into the glass. Garnish with a lime wheel.
Origin & Sources
The Margarita's origins are contested; Dallas socialite Margarita Sames (1948) is frequently credited, though Francisco "Pancho" Morales (Tommy's Place, Juárez, summer 1942) holds strong historical claims. The 2:1:1 formula (tequila-Cointreau-lime) first appeared in W.J. Tarling's 1937 Café Royal Cocktail Book as "Picador"; the name "Margarita" first appeared in the Press Democrat (September 1953) and was published in Esquire that December. Per Difford's Guide #7884 and IBA Contemporary Classics list.
Julio Bermejo's game-changing Margarita strips away triple sec in favor of agave syrup, letting 100% agave tequila speak for itself. Clean, punchy, and pure. (Bermejo's original uses 1/2 oz agave; the IBA spec calls for 1 oz.)
Ingredients
2 ozTequila
1 ozFresh Lime Juice
1/2 ozAgave Syrup
Method
Add tequila, lime juice, and agave syrup to a shaker with ice. Shake vigorously until well chilled. Strain into an old fashioned glass over fresh ice. Garnish with a lime wheel.
Origin & Sources
Created by Julio Bermejo at Tommy's Mexican Restaurant in San Francisco. Sources diverge on date: Difford's Guide cites circa 1987–88; Wikipedia and Punch cite 1990/early 1990s. The drink uses agave nectar in place of triple sec and uses fresh lime juice. Per Difford's Guide #1975 and the IBA's New Era list.
Gin and lime cordial shaken until ice-cold. Dangerously drinkable — lime sweetness masks the proof until it's too late.
Ingredients
2 ozGin
3/4 ozFresh Lime Juice
1/2 ozSimple Syrup
Method
Stir gin, fresh lime juice, and simple syrup with ice for 10 seconds. Strain into a chilled coupe. Garnish with lime wheel.
Origin & Sources
The gimlet is a classic British naval gin-and-lime-cordial cocktail first documented in Harry MacElhone's *Harry of Ciro's ABC of Mixing Cocktails* (1922, with a 1923 second impression) as a remedy against scurvy. The drink features in Raymond Chandler's *The Long Goodbye* (1953 UK publication). The name likely derives from either the gimlet drilling tool or Rear-Admiral Sir Thomas Desmond Gimlette (1857–1943), a Royal Navy surgeon, though this attribution lacks historical substantiation. The gimlet was included on the 1987 IBA official cocktails list but removed by the 1993 revision.
Notable Classics
Gin Rickey
Bone-dry gin cooler
GlassHighballMethodBuiltGarnishLime Wheel
The dry cousin of the Gin Fizz — no sugar, just gin, fresh lime, and soda. Stripped down to bone-dry refreshment. Where the Fizz wants to please, the Rickey wants to wake you up.
Ingredients
1 1/2 ozGin
1/2 ozFresh Lime Juice
3-4 ozSoda Water
Method
Fill a highball with ice. Pour gin. Add fresh lime juice. Top with soda water. Stir. Garnish with a lime wheel.
Origin & Sources
Created by bartender George A. Williamson around 1880 at Shoemaker's Bar in Washington, DC, and named after Colonel Joseph Kyle Rickey, a Democratic lobbyist. First documented in Harry Johnson's 1900 Bartenders Manual. Per Difford's Guide #1676.
The perfect bitter-sweet equilibrium. Three equal parts in eternal balance — gin's botanicals, Campari's bitter punch, and sweet vermouth's plush depth. A cocktail that converted millions to bitter.
Ingredients
1 ozGin
1 ozSweet Vermouth
1 ozCampari
Method
Pour all ingredients directly into an old fashioned glass filled with ice. Stir gently until well-chilled. Garnish with an orange slice.
Origin & Sources
Widely attributed to Count Camillo Negroni and bartender Fosco Scarselli at Caffè Casoni, Florence, 1919, though genealogical disputes exist regarding Camillo's count status and the drink's true origins. Drinks with identical ingredients predate the Negroni—notably Campari Mixte (1929) and Camparinete (1934)—but earliest documented Negroni recipes appear in 1949–1955 publications. Per Difford's Guide #1392 and IBA The Unforgettables list. Notes: David Wondrich's research questions Camillo's genealogical count status; origins remain uncertain per Wikipedia.
A breezy, effervescent aperitivo with bittersweet Campari tempered by sweet vermouth and a lively splash of soda. The ultimate pre-dinner warm-up.
Ingredients
1 ozCampari
1 ozSweet Vermouth
A splashSoda Water
Method
Fill an old fashioned glass with ice. Pour Campari and sweet vermouth directly into the glass. Top with a splash of soda water. Stir gently. Garnish with a half orange slice.
Origin & Sources
Originated as the Milano-Torino at Caffè Campari (opened 1867), Milan, equal parts Campari (Milan) and sweet vermouth (Turin). Soda water was added to create the Americano, gaining popularity with American tourists in the early 20th century. Earliest published Americano recipes appear in Ferruccio Mazzon's Il Barista – Guida del Barman (1920). Per IBA (The Unforgettables list); Difford's Guide #61. Notes: Parent of the Negroni. The Prohibition-era naming origin is widely cited but not exhaustively documented in primary sources.
The holy trinity of rum, lime, and sugar in perfect balance. A proper Daiquiri is crisp, tart, and dangerously easy to drink — nothing like the frozen slushie impostor.
Ingredients
2 ozWhite Rum
2/3 ozFresh Lime Juice
2/3 ozSimple Syrup
Method
Add all ingredients to a cocktail shaker filled with ice. Shake vigorously until well-chilled. Fine-strain into a chilled cocktail glass. Garnish with a lime wheel.
Origin & Sources
Invented by Jennings Cox around 1898 in Cuba's Daiquirí mines. Earliest published recipe in Jacques Straub's Drinks (1914). Per Difford's Guide #611. Refined by Havana bartenders Maragato and Constante Ribalaigua; Admiral Lucius Johnson tried the drink in 1909 and later introduced it to the U.S. Army & Navy Club in Washington, D.C. IBA Unforgettables list.
White rum, fresh lime, and mint muddled with sugar and stretched with soda water. Bright, herbaceous, and endlessly crushable in the heat.
Ingredients
1 1/2 ozWhite Rum
2/3 ozFresh Lime Juice
6 sprigsMint Leaves
2 barspoonsSugar
Top upSoda Water
Method
Gently muddle mint leaves with sugar and lime juice in a highball glass. Add crushed ice. Pour in rum. Top with soda water. Stir gently from bottom to top. Garnish with a mint sprig.
Origin & Sources
Descended possibly from the 1586 Draque (Drake's crew medicinal remedy with aguardiente, sugar, lime, mint, documented in folk history without hard evidence). Earliest published recipes: 1927 "Mojo Criollo" in El Arte De Hacer un Cocktail y Algo Más; 1931 in Cuban Cookery; 1931-32 as "Mojito" at Sloppy Joe's Bar, Havana. Notes: Drake origin widely repeated but unverified. Per Difford's Guide #1341; IBA Contemporary Classics list.
A velvet-smooth collision of espresso and vodka with a frothy crown. That crown is the espresso's own crema, so a fresh, hot shot is non-negotiable — stale or cold coffee falls flat. It wakes you up and takes you out — the ultimate after-dinner pick-me-up.
Ingredients
1 3/4 ozVodka
1 ozCoffee Liqueur
1 ozEspresso
1/3 ozSimple Syrup
Method
Add vodka, coffee liqueur, simple syrup, and a fresh, hot shot of espresso to a shaker with ice — the crema from fresh espresso is what builds the froth, so don't use stale or cold coffee. Shake hard until a thick froth forms. Double strain into a chilled cocktail glass. Garnish with three coffee beans.
Origin & Sources
Created circa 1983 by Dick Bradsell at Soho Brasserie, London. Originally served on rocks as "Vodka Espresso"; renamed "Espresso Martini" in 1997 when reformulated with coffee liqueur and served straight-up in a martini glass. Per Difford's Guide #725 and IBA's The New Era list. Notes: Year disputed—Bradsell's daughter dates creation to 1985 based on Absolute Beginners filming in Soho (1986); original customer identity unknown.
A dark, brooding sipper where coffee liqueur and vodka meld into a bittersweet, velvety embrace. Deceptively simple, dangerously drinkable.
Ingredients
1 3/4 ozVodka
2/3 ozCoffee Liqueur
Method
Pour vodka and coffee liqueur into an old-fashioned glass filled with ice cubes. Stir gently.
Origin & Sources
Created in 1949 by Gustave Tops at the Metropolitan Hotel in Brussels, Belgium, for Perle Mesta, U.S. ambassador to Luxembourg. IBA Contemporary Classics list. A vodka-and-Kahlúa standard since the 1950s. Per Difford's Guide #236 (diffordsguide.com/cocktails/recipe/236/black-russian).