As a guideline, please note there are no explanations about technique, or other adjustments people may typically make to any of the recipes (some adjustments people have STRONG opinions about). Most of the ingredients are listed generically, but there are some called out by brand. Mostly because I’m not familiar enough with their substitutes to make that call. This is a bare bones reference and recipes are scaled for one drink of each type. You will find references on the left of each recipe to method (shaken, stirred, up, on ice, etc), and on the right how it is typically garnished. Keys for both are located on the top left and right of chart accordingly. Of course, each drink is illustrated in the glass it is typically served in, as well.


A few more words, this is a very gin heavy list. Vodka and Tequila lovers might not appreciate, but those who enjoy a nice whiskey cocktail should be pleased. Most ingredients are pretty “standard” bar fare (Cointreau, Vermouth, Campari, Angostura and Peychaud’s bitters), but some venture into more specialized ingredients (Benedictine, orange bitters, maraschino liqueur, curaçao, orgeat, Lillet, creme de violette). Get as deep into the cocktail experience as you want! This is certainly a good foundation if you’re starting to build up your bar.

Mid-Century Cocktail Recipe Chart

I originally created an Art Deco inspired poster, so translated the same classic recipes into a more mid-century styled design.

Same as the original, it showcases 25 cocktails that are worth knowing. Hang print above your bar for easy reference! Cocktail recipes were taken mostly from the Serious Eats blog, and most have been tested and adjusted to my personal taste, so of course, please use as a guideline and adjust to your liking. Prints available on Society6.

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