Mini, Midi & Maxi Cocktails

The mini, midi and maxi - a drink for every occasion. Whether it's a simple concoction to impress at a dinner party, a mid-afternoon aperitif or a boozy Friday night knees-up, we've curated a selection of recipes to suit any cocktail conundrum.

Mini - Whiskey Sour

The template for this iconic sour has laid the foundation for many cocktails due to its structural, unadorned straightforwardness - a simple classic.

I N G R E D I E N T S

2 ounces bourbon or rye whiskey
3/4 ounce freshly squeezed lemon juice
3/4 ounce simple syrup (recipe below)
To garnish: orange half wheels and a brandied cherry

For simple syrup:
1 cup cane sugar
1 cup water

 M E T H O D

For the simple syrup:

Combine the sugar and water in a saucepan over low heat. Stir until the sugar dissolves, about 5 minutes. Remove from the heat and let the mixture cool. Store in a glass jar in the fridge for up to 1 month.

For the cocktail:

Combine all the ingredients in a cocktail shaker and dry shake (shake without ice).

Add ice to the shaker and shake well.

Strain into a chilled coupe or into a rocks glass over ice and garnish with orange half-wheels and a brandied cherry. 

Midi - Sanguinello Spritz

The spritz - the bitter, bubbly, low-alcohol icon of Italian aperitivo culture—is a perfect candidate for mid-afternoon drinking.

I N G R E D I E N T S

1 ounce Cocchi Barolo Chinato
1 ounce freshly squeezed blood orange juice
1/2 ounce Campari
1/2 ounce vanilla syrup (recipe below)
Prosecco, to top 
To garnish: blood orange half-wheel 

For the vanilla syrup:
1 cup sugar
1 cup water
1 vanilla bean

M E T H O D

For the vanilla syrup:

Combine the sugar and water in a saucepan over low heat. Split open the vanilla bean with a small knife and scrape the contents into the pan; add the bean pod.

Stir until the sugar dissolves, about 5 minutes. Remove the pan from the heat and let the mixture cool and macerate for 1 hour.

Strain through cheesecloth into a glass jar and store in the fridge for up to 1 month.

For the cocktail:

Combine the Barolo Chinato, orange juice, Campari, and vanilla syrup in a cocktail shaker. Add ice and shake until chilled.

Strain over ice into a tall collins glass and top with prosecco.

Garnish with a blood orange half-wheel. 

Maxi - Red Queen

The queen of all cocktails. Inspired by a number of early twentieth-century recipes for long drinks that rely on a boozy base of red wine, the Red Queen gets extra fortification from the addition of both bourbon and Amaro Braulio, as well as a truly triumphant garnish.

I N G R E D I E N T S

3 ounces red wine
1 ounce bourbon
3/4 ounce freshly squeezed lemon juice
1/2 ounce simple syrup (recipe below)
1/2 ounce Amaro Braulio
To garnish: lemon wheels, fresh thyme, sage, and rosemary 

For the simple syrup:
1 cup cane sugar
1 cup water

M E T H O D

For the simple syrup:

Combine the sugar and water in a saucepan over low heat. Stir until the sugar dissolves, about 5 minutes. Remove from the heat and let the mixture cool. Store in a glass jar in the fridge for up to 1 month.

For the cocktail:

Combine the wine, bourbon, lemon juice, simple syrup, and amaro in a cocktail shaker.

Add ice, shake, and strain over crushed ice into a tall collins glass.

Garnish with lemon wheels, fresh thyme, sage, and rosemary.


Recipes from Winter Drinks: 70 Essential Cold-Weather Cocktails by the Editors of PUNCH (Ten Speed Press, an imprint of Penguin Random House)