Trying to decide what to drink is one of the biggest dilemmas one faces as cocktail hour approaches—especially when you’re craving something that tastes elaborate but is easy to make. After mixing up hundreds of cocktails at Supercall, we devised this list as a solution to this conundrum. Here, seven easy cocktail recipes that taste so complex, they’ll even impress pro bartenders.
7 Easy Cocktail Recipes That Will Even Impress Pro Bartenders
This oddball Martini variation deserves more love than it gets. Despite the fact that it's a bona-fide classic—much like its more traditional cousin—it is pretty much an unknown amongst the bartending sect. Super simple to concoct, a Tuxedo only requires your favorite gin (or vodka), a stellar Spanish sherry, some orange bitters and a spoon to mix it all.
Created in 1927 by Harry MacElhone, a bartender at the famed Harry’s New York Bar in Paris, the Old Pal lies somewhere between a Negroni and a Perfect Manhattan. The sharply bitter aperitivo uses only three ingredients—whiskey, Campari and dry vermouth—but it tastes more complex than the sum of its parts.
Made with aged rum, fresh lime juice, honey syrup and a topper of Champagne, this mishmash of ingredients is one of the best Highballs to sip come summer. Make it for a bartender friend and they will be shocked by the flavor of the relatively unknown classic.
Inspired by Spanish Gin and Tonics, this two-ingredient spritz has a flavor that tastes far more complicated. Made with limoncello—an Italian lemon liqueur—as the base and a topper of tonic water, the drink gets layers of flavor and a savory boost from the garnishes: a buttery Castelvetrano olive and sprig of fresh rosemary.
Bartenders like unfussy drinks when they finish a long shift, so they often turn to a shot of bitter, herbaceous amaro and a beer to cap off the night. This ridiculously easy take on the Shandy reduces the bartender’s preferred Boilermaker to one chuggable cocktail. All you have to do is open up a Bud Heavy, take a hefty swig and fill it with Amaro CioCiaro, an orangey aperitivo. To mix, plug the bottle with your thumb, flip it over once and it's ready to drink.
This standout two-ingredient Highball mixes robustly bitter Cynar—an Italian amaro made from artichokes—with Italian lemon soda (we prefer San Pellegrino). Almost like a grown-up, European version of a Paloma, the drink is surprisingly chuggable, even with its intense herbal bitterness.
Designed to show how easy and flavorful a Coconut Martini can be—without the sugar or whipped cream—this modern classic harnesses the fresh flavor of hydrating coconut water. With gin as the only other ingredient, it tastes deceptively layered.