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Master Class: 5 Cocktails to Make to Impress Anyone

Sam Slaughter
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Sometimes, you have to pull out the big guns. The boss is coming over, or you’ve got a lady to impress and the usual Gin & Tonic or Manhattan just won’t do for pre-dinner tippling. Dust off the top shelf, special occasions bottles and get ready to mix some mind-blowing cocktails.

Designed by some of the top bartenders in the country, these cocktails are sure to impress anyone—even the future father-in-law that you’re meeting for the first time. With a wide range of ingredients, there will be something for everyone on this list.

Related: Healthy Cocktails? Hell Yeah!

That Scotch One

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Created by Gareth Howells, Forrest Point, Brooklyn

  • 1 ½  oz Cutty Sark Whisky
  • ½ oz Cocchi Americano
  • ¾ oz White Peppercorn, Hibiscus Honey Syrup
  • ¾ oz Lemon Juice
  • 2 Dash Peychauds Bitters
  • Boylan Creme Float
  • Muddled Strawberry
  • Mint Sprig Garnish

Combine all ingredients except the Boylan Creme in a Collins glass. Top with a Boylan Creme float and garnish with a sprig of mint.

Devonshire Fizz

Created by Gabe Orta & Elad Zvi, Broken Shaker, Chicago

  • 1 oz Milagro Tequila
  • ½ oz Carpano Antica
  • ½ oz Campari
  • ¾ oz Blood Orange Syrup
  • ¾ oz Fresh Lime Juice
  • 1 Egg White

Vigorously shake with 3 to 4 large ice cubes and strain – top with grapefruit soda. Serve in a highball glass.

Tigers Love Pepper
Created by Meaghan Montagano, Extra Fancy, Brooklyn

  • 1 ½ oz. The Black Grouse
  • ½ oz. Lime Juice
  • ¾ oz. Black Pepper Hibiscus Cordial*
  • Ginger Beer
  • Lime Wheel for Garnish

Combine The Black Grouse and lime juice in a cocktail shaker with ice and shake well. Strain over fresh ice in a Collins glass and top with Ginger Beer. Add the slice of lime and drizzle the Black Pepper Hibiscus Cordial into the glass.

*Black Pepper Hibiscus Cordial
Combine 1 cup water with 2 cups sugar and 1 oz. of dried Hibiscus flowers and bring to a boil in a small sauce pan, stirring to dissolve the sugar. Allow to cool and strain. Add 1 TBS cracked black pepper and mix well.

Saint Ambrose Cup

Created by Jeff Bell, PDT, New York City

  • .75 oz. Campari
  • 2 oz. Tequila
  • .75 oz. Fresh Lemon Juice
  • .25 oz. Simple Syrup
  • 4 Cucumber slices (3 muddled, 1 for garnish)

Muddle cucumbers. Add ingredients and ice. Shake and strain into a chilled cocktail coupe.

Rosso Amaro

Created by Jackie Lee Young, Hotel San Jose, Austin

  • 9 oz Prosecco
  • Grapefruit juice to fill
  • Grapefruit slice for garnish

Fill up 15 oz glass to the top with ice. Pour Prosecco slowly over ice (slowly is key, otherwise it will bubble over). Pour grapefruit juice to fill the remainder of the glass to your taste (dependent on how tart you want it). Garnish with slice of Grapefruit and enjoy! 

Sam Slaughter
Sam Slaughter
Former Digital Trends Contributor
Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…
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