Drink Like a Star: These Outstanding co*cktail Recipes Deserve an Oscar (2024)

Ingredients:
1 oz No. 3 London Dry Gin
1 oz Tempus Fugit Alessio Vermouth Di Torino
1 oz Luxardo Bitter

Instructions:
Combine all ingredients in a shaker and serve in a coupe glass.

Courtesy of the Great British Film Reception

Buy Now No.3 London Dry Gin

Ingredients
2 oz Lillet rosé
1.5 oz cremant or any champagne method sparkling wine
.5 oz lemon juice

Instructions
Add chilled ingredients to a coupe. Top with a splash of soda water or seltzer. Garnish with mint and raspberries and a dusting of powdered sugar.

Ingredients
2 oz Bacardi Razz
5 mint leaves
.75 oz lime juice
Cotton candy
Strawberry

Instructions
Muddle mint and strawberry into a shaker tin. Add ice, rum, and lime juice and shake. Place cotton candy into a glass strain co*cktail on top.

From Loews Hollywood Hotel and Loews Santa Monica Beach Hotel

Ingredients
1.5 oz Lillet blanc
3 oz Cassis Lambic
.5 oz Chambord

Instructions
Stir all ingredients over ice and strain into a coupe or cordial glass. Garnish with heart-shaped basil leaf

Courtesy of Andaz Scottsdale Resort & Spa

Buy Now Cointreau Noir Orange Liqueur

Ingredients
2 oz Courvoisier
1 oz Canton Ginger liqueur
1 dash Angostura bitters
1 dash orange bitters

Instructions
Stir all ingredients together and serve in a snifter with orange garnish.

From Loews Hollywood Hotel and Loews Santa Monica Beach Hotel

Ingredients
1.5 oz Tequila Don Julio Blanco
.5 oz white vermouth
.75 oz fresh lemon juice
.5 oz simple syrup
5 drops Scrappy’s Lavender Bitters
1.5 oz Fever Tree Ginger Beer
Hibiscus Flower
Orange Oil

Instructions
Combine tequila, white vermouth, fresh lemon juice, simple syrup and bitters into a shaker with ice. Shake gently.Strain into a flute over a hibiscus flower. Top with Fever Tree Ginger Beer and mist with orange oil.

By Charles Joly for the Governor's Ball

Ingredients
1 oz Cointreau
1 oz Remy Martin VSOP cognac
.75 lemon juice
3 lychees

Instructions
Muddle lychees in a shaker. Add remaining ingredients and fill with ice. Shake and strain over ice into a rocks glass. Garnish with a lychee on a pick.

Ingredients:
.5 parts Santa Margherita Prosecco
.5 part St. Germain
2-3 drops angostura bitters
lemon slices for garnish

Instructions:
Pour St. Germain into wine glasses, add drops of angostura bitters. Top with Prosecco and garnish with a lemon slice.

Ingredients:
32 oz Silver gin
16 oz fresh lemon juice
32 oz Plaza "tropical iced tea" or other fruit-flavored iced tea
Simple syrup to taste
2 bottles of Moet NV Champagne

Instructions:
Combine all ingredients in a crystal punch bowl over ice or ice ring and serve.

Courtesy of The Plaza in New York City

Buy Now Moet & Chandon Imperial Brut Champagne

Ingredients
1 oz 123 tequila blanco
.5 oz lime juice
.25 oz agave
3 oz Lunetta Prosecco

Instructions
Add tequila, lime juice, and agave to a champagne flute. Top with prosecco.

From Loews Hollywood Hotel and Loews Santa Monica Beach Hotel

Ingredients
2 oz Lillet rosé 
.5 St. Germain 
1 oz pink grapefruit juice
3 oz grapefruit soda (like La Croix)
Dash of orange bitters 

Instructions
Add all ingredients to a wine glass with ice. Finish with bitters. Garnish with pink grapefruit twist.

Ingredients
1.5 oz Tequila Don Julio Reposado
1 barspoon of Ancho Reyes Chile Liqueur
3 drops Bittered Sling Arabica Coffee Bitters
.25 oz Demerara Syrup (2 parts sugar:1 part water)

Instructions
Combine all ingredients in a glass and stir together with ice. Mist with orange oil and garnish with orange twist.

By Charles Joly for the Governor's Ball

Ingredients
.75 oz Cointreau
1.5 oz Mount Gay Rum
.75 oz lemon juice
.25 oz simple syrup
2 coins sliced ginger
3 oz ginger beer

Instructions
Muddle ginger in simple syrup in the bottom of a shaker. Add Cointreau, rum, and lemon juice and fill with ice. Shake and strain over ice into a rocks glass. Top with ginger beer. Garnish with candied ginger.

Ingredients
1.5 oz Lillet blanc
1.5 oz vodka
1 oz lychee simple syrup (strained from canned lychees)
.5 oz lime juice

Instructions
Add all ingredients to a shaker with ice. Shake and strain into a martini glass.  Garnish with a single lychee "moon" Optional: add a small pinch (a little goes a long way) of edible silver luster dust to the shaker for a subtle moon dust effect

Ingredients:
1 oz. Uncle Val's Botanical Gin
1 oz. Amaretto
.5 oz. lime juice
.5 oz. Thyme citrus puree by Perfect Puree
Float Sparkling Rosé
Fresh thyme sprig for garnish

Instructions:
Combine gin, amaretto, lime juice and thyme citrus puree in a shaker with ice and shake. Strain into a coupe glass and top with rosé. Garnish with a fresh thyme sprig.

Courtesy of Three Seventy Common Kitchen+Drink in Laguna Beach, CA

Buy Now Uncle Val's Botanical Gin

Ingredients:
1 oz Sipsmith Gin
.5 oz Grey Goose Cherry Vodka
1.5 oz Sweet and Sour
1.5 oz Club Soda
.25 oz Cherry juice
.5 oz Grenadine

Instructions:
Fill shaker tin with ice. Add vodka, gin, sweet and sour, cherry juice and grenadine. Tear basil leaves with your fingers to release basil essence and add to shaker. Rigorously shake and pour all contents into a 12 oz highball glass. Repack glass with ice. Top with club soda and lightly stir. Garnish with two cherries on top of ice and serve.

Courtesy of the InterContinental Los Angeles Century City

Buy Now Sipsmith London Dry Gin

Instructions:
Combine all ingredients and shake. Strain into a flute glass and top off with Prosecco.

Courtesy of the Loews Hollywood Hotel

Buy Now The Botanist Islay Dry Gin

Ingredients
1 oz Cointreau
2 oz mezcal
1 oz lime juice
.25 oz orange juice
3 blackberries

Instructions
Muddle blackberries in a shaker with Cointreau. Add remaining ingredients and fill with ice. Shake and strain over ice into a rocks glass rimmed with smoked salt. Garnish with speared blackberry.

Instructions:
Combine all ingredients into shaker. Strain, top with sparkling wine and garnish with lemon peel.

Buy Now Reyka vodka