Even a full bar can get light on supplies. If cocktails are on the agenda this weekend, it’s nice to have the recipe for any of these ten 3-ingredient cocktail classics in your back pocket. The bottles found on a typical bar cart should really be all you need. Or, to make the process an even easier one, rely on one of our popular cocktail mixes to blend up the perfect drink.
On the menu of nearly every café in Italy, the Aperol Spritz is a practically perfect aperitif, with a gorgeous pale orange color and a refreshing flavor from the lightly bitter Aperol and dry prosecco.
Tequila, triple sec and lime are the perfect trifecta for this south-of-the-border classic. Salt the glass rim if you like a counterbalance to the lime’s acidity.
Garnish this cocktail as they do in Spain—with plenty of flowers, herbs and spices to heighten the botanicals in the gin.
A popular order at bars during the 1920s and 1930s, this iconic cocktail mixes applejack and grenadine.
The “It” in a Gin and It stands for Italian vermouth, which is key to this simple drink. A skewer of maraschino cherries is a nice touch.
Fresh basil is the herbaceous requirement for this elegant, pale green drink. Garnish with a perfect fresh leaf on top.
The ratio of whiskey to vermouth in a classic Manhattan is the foundation of its signature flavor. Use straight rye or bourbon whiskey for the most superior drink.
This Campari-based cocktail is a favorite Italian apertivo and is believed to have originated in Florence in the early 1900s.
Add a twist of lemon to the cocktail shaker for an extra hit of the signature citrus in this
2-minute drink.
This classic cocktail was invented in Paris during World War I. Its name is derived from the cocktail’s surprising kick, similar to the 75-mm guns the French Army used in the field.
