#cocktail
10 viral recipes tagged #cocktail.
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Long Island Iced Tea
A Long Island Iced Tea is the ultimate happy-hour sleeper: five clear spirits — vodka, gin, rum, tequila and triple sec — shaken with fresh lemon and a little sugar, then topped with just enough cola to turn the glass the exact amber of brewed iced tea. There isn't a drop of actual tea in it; the cola and citrus mimic the color and bite while the shake-and-strain method melds the liquors into one smooth, deceptively easy-drinking highball.
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Mai Tai
The Mai Tai is the definitive tiki cocktail: a short, boozy rum drink built on aged Jamaican rum, fresh lime, orange curacao, and almond-rich orgeat. Shaken over crushed ice, it lands bittersweet and nutty with a bright citrus snap and a warm dark-rum float on top. Skipping the pineapple-and-grenadine "restaurant" version keeps it dry, balanced, and true to the 1944 original.
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Daiquiri de Fresa
This frozen strawberry daiquiri blends sweet ripe strawberries, light rum, and fresh lime into a thick, frosty slush that is tart, fruity, and dangerously easy to sip. Using frozen berries as the base keeps it icy and vibrant instead of watery, while a little simple syrup rounds out the tartness. It comes together in one blender in under ten minutes.
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Sex on the Beach
A breezy, no-fuss highball built on vodka and peach schnapps, lengthened with cranberry and orange juice into a sunset-pink cooler. It tastes fruity and tart with a warm peach backbone, and because it's built right over ice there's nothing to shake or strain. The heavy pack of ice keeps it bracingly cold and lightly diluted, which is exactly what makes this drink so easy to sip.
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Sangría roja
Red sangria is Spain's easy, crowd-pleasing pitcher drink: a bottle of dry red wine loosened with brandy and orange liqueur, sweetened just enough, and steeped with fresh orange, lemon, and apple. A few hours in the fridge lets the fruit perfume the wine and softens its tannins, so it drinks smooth and juicy rather than boozy. Topping each glass with sparkling water at the last minute keeps it lively and cold instead of flat and heavy.
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Gin tonic
The gin and tonic is Britain's definitive aperitif: piney, citrusy gin lengthened with bitter, quinine-laced tonic over a full glass of ice. Made properly it is ice-cold, brightly fizzy, and balanced between botanical and bitter rather than watery or flat. The method here leans on three details that matter — a chilled glass, a 1:3 gin-to-tonic ratio, and tonic from a freshly opened small bottle poured gently down the side to protect the bubbles.
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Shots de gelatina (Jello Shots)
Jello shots are the classic American party dessert-drink hybrid: wobbly, brightly flavored gelatin spiked with vodka and set in individual two-ounce cups. The trick is balancing the liquid — a full cup of boiling water dissolves the gelatin completely, then equal parts cold water and chilled vodka keep the alcohol from cooking off while guaranteeing a firm, sliceable set. The result is a sweet, jiggly shot that tastes like the fruit flavor first and sneaks the booze in behind it.
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Margarita Clásica
The classic margarita is a three-ingredient Mexican cocktail that lives or dies by balance: peppery blanco tequila, bright fresh lime, and just enough orange liqueur to round the edges. Shaken hard with plenty of ice, it turns frosty, lightly frothy, and sharply refreshing, with a salted rim that makes every sip taste brighter. Sticking to a 2:1:1 ratio and squeezing the limes yourself is what separates this from the syrupy mixes.
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Mojito Clásico
Cuba's most famous highball: white rum, fresh lime, mint, sugar, and a splash of soda over plenty of ice. Pressing the mint gently with sugar and lime juice releases its cooling oils without tearing the leaves into bitterness, so every sip tastes bright and clean rather than grassy. It takes ten minutes, no cooking, and rewards you with a drink that is fizzy, tart, and just sweet enough.
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Martini de Vodka
A vodka martini is the cleanest cocktail in the canon: ice-cold vodka and a whisper of dry vermouth, stirred with plenty of ice until silky and served in a frosted glass with a lemon twist or olives. Stirring — not shaking — chills and dilutes the drink without clouding it or shearing off ice chips, so you get that glassy, weightless texture the drink is famous for. Starting with freezer-cold vodka and a fresh, refrigerated bottle of vermouth is what separates a great one from a merely cold one.
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