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6 Restaurant Cocktail Recipes to Make for Virtual Happy Hour

By Antonia DePace | April 26, 2020 | Food & Drink

Virtual happy hours are the new (and best) way to socialize during the pandemic, so why not use the time to spice up your cocktail repertoire? Here, 6 favorite cocktail recipes we are learning right now.


Kinsey Bourbon Lemonade from Art in the Age

Courtesy of Lee Noble, Mixologist at Art in the Age


1.5 oz. Kinsey Bourbon

4 oz. Homemade lemonade

Lemon wheel


Glassware: Collins glass

Garnish: Lemon wheel and sprig of mint


Add Kinsey and lemonade to a cocktail shaker full of ice, shake and strain into a Collins glass. Garnish with lemon wheel and spring of mint.


Devil’s Tail from The Twisted Tail

Courtesy of George Reilly, Owner of The Twisted Tail


2 oz. Devil's Cut Bourbon

1 oz. Pedro Ximenez Sherry

2 dashes Black Walnut Bitters

Absinthe spritz

Glassware: Rocks glass

Garnish: Lime wheel + bourbon soaked maraschino cherry


Spritz inside of rocks glass with absinthe. Combine all ingredients in a mixing glass over ice. Stir and strain into rocks glass, over a fresh two inch ice cube. Garnish with a lime wheel and bourbon soaked maraschino cherry.


Blackberry Smash from Davio’s


4 muddled mint leaves and 4 blackberries

Rye, Cointreau and Simple Syrup

Garnish with mint


Muddle mint leaves and blackberries. Add Rye, Cointreau and simple syrup. Shake with ice, and then strain into a glass. Garnish with skewered blackberry and a sprig of mint.

Citrus Soda from Scarpetta


2 limes

1/2 oz vanilla simple syrup

3 oz grapefruit juice

3 oz San Pellegrino Aranciata (or any other citrus flavored sparkling water, if you don’t have San Pellegrino Aranciata at home)


Muddle limes with vanilla simple syrup, topped with grapefruit juice and San Pellegrino Aranciata. Serve over ice in a Collins glass.

Charanda Blanco Sour from Bloomsday Cafe


1oz Charanda Blanco Rum

1oz D’Pamape Vermouth

.5oz lemon

.5oz simple syrup

1 egg white

3 dashes Peychaud’s Bitters


Combine ingredients into a shaker. Shake ingredients without ice for 10 seconds. Fill the shaker with ice and shake for 10 seconds. Strain ice and dry shake for an additional 10 seconds. Strain into coup glass.


Purple Skies Over Normandy from Bistrot La Minette

Courtesy of Edward Dattilo, General Manager


1.5 oz. Calvados - Boulard VSOP

.5 oz. Simple Syrup

.5 oz. Lemon Juice

1 oz. Malbec


Chill martini glass. Vigorously shake Calvados, simple syrup and lemon juice in a shaker tin.

Strain into martini glass. Float Malbec on top. Garnish with 1 whole clove and 1 star anise.

Pantry Punch from Safran Turney Hospitality

Courtesy of Terence Lewis, Beverage Director


15 ounces white spirit. Gin or tequila works best.

4 ounces brown spirit. Brandy or a neutral brown rum would work. Avoid spiced and black rums.

8 ounces Aperol

8 ounces Honey Syrup (equal parts honey and warm water mixed thoroughly and cooled).

8 ounces white wine

20 ounces fresh citrus. Go heavy on OJ and Lemon if you have it on hand.


Take equal parts honey and warm water. Mix until blended. Let the honey syrup cool for a bit and set aside. After the syrup is cooled, take a large bowl and mix all of the ingredients together. Fill a cocktail glass completely with ice, and then fill it with your punch.

Tags: cocktails

Photography by: Cover image by Brooke Lark on Unsplash; All other photos courtesy of restaurants