From easygoing porch sippers to tried-and-true tipples, these regional American cocktails serve up a spirited story in every glass.
Ranch Water
This Texas staple is a frill-free, refreshing cocktail that’s so smooth you might forget there’s tequila in the mix. According to one legend, the first ranch water was mixed by ranch hands in West Texas in the 60s. Another story goes that it was first mixed up as a quick happy hour special in Austin. Whichever origin story you believe, one thing is for sure: ranch waters are synonymous with Texas.
If you’re opposed to those cloyingly sweet margarita mixes from giant jugs (I hear you), give this lightened-up little sister a try. Ranch water skips the premade mixers entirely, just 100% agave silver tequila, fresh lime juice and sparkling mineral water (Topo Chico, if you want to do it right).
Mint Julep
Churchill Downs might be world-renowned as the home of the Kentucky Derby—and the most exciting two minutes in sports—but to me, it means just one thing: sipping mint juleps while donning the fanciest of hats. About 127,000 of the minty, bourbon-based drinks are served over the course of Derby weekend.
As for its backstory? The drink dates back to the late 18th century, when it was favored as a refreshing morning pick-me-up in the South. Mint simple syrup, crushed ice and bourbon is a refreshing combo anytime of day, so it makes sense as a great brunch cocktail. The julep gained wider notoriety at the Derby in the 1930s, when it became part of the event’s official promotion, and from then on, this mint-laced cocktail secured its place as a Kentucky classic.
Sloshie
Hailing from Jackson Hole, Wyoming, the sloshie is a boozy frozen drink that’s reminiscent of those slushy drinks from the convenience store. Except these definitely don’t skimp on the booze. A sloshie can come in many flavors, but the original is said to have been grapefruit, hailing from the Creekside Market in 2012. The combination of frozen grapefruit juice and vodka was called “The Hound” as a nod to a greyhound cocktail.
If it’s frozen, alcoholic and made with fresh fruit juice or pureed fruit, it probably qualifies as a sloshie. If you make it at home, be sure to serve it in a plastic cup for the authentic touch. Wyoming has booze-friendly laws, which means sloshies are often enjoyed outdoors.
Sazerac
If you visit New Orleans and don’t order a Sazerac, you’re missing out. Hailing from the Sazerac Coffee House in NOLA in the late 1800’s, the Sazerac is a mix of cognac, bitters, sugar and absinthe, although nowadays, many bartenders substitute rye whiskey for cognac.
This cocktail is as boozy as they come, but it is so satisfying when you want to feel like you’re in a smoky jazz club or having a nightcap after strolling the French Quarter.
Gin Rickey
In the mood for a juniper-forward gin and tonic, minus the tonic? Bright, bubbly and no-nonsense, the gin Rickey is the kind of cocktail that proves simplicity always prevails. While its origin story is often debated, the Rickey is most commonly traced to Washington, D.C., in the late 19th century. As the story goes, a lobbyist named Joe Rickey asked a bartender at Shoomaker’s Bar to add lime juice to a bourbon soda.
The drink evolved over the years, eventually transforming into a gin cocktail that was popular enough for F. Scott Fitzgerald to feature it in his 1925 novel, The Great Gatsby. Making one is as easy as combining gin with fresh lime juice and carbonated water for a crisp, ultra-refreshing sip.
Brandy Old-Fashioned
Often revered as one of the original cocktails, the Old-Fashioned is widely associated with James E. Pepper, who helped popularize it in the 1880s at the Pendennis Club in Louisville, Kentucky. The classic formula is a simple combination of whiskey, sugar, bitters and a twist of citrus, and it’s so well-executed that this girl became a die-hard fan after years of eschewing brown liquors altogether.
Wisconsin has its own specific formula: Mix and match between a base of brandy (which is the local favorite), whiskey or bourbon, muddled cherries, an orange slice and your topper of choice: sweet, sour or press. The result is an endlessly sippable cocktail that is best enjoyed on a cold, snowy night, preferably with a basket of fried cheese curds.
Sparkling Huckleberry
When visiting the mountainous regions of the Northwest, I make it a point to order every dish that contains fresh-grown huckleberries. This forest-loving fruit thrives at high elevations and is as sweet as it is beloved. Even black bears and grizzlies can’t resist ’em.
This delightful berry is so popular, it’s Idaho’s official fruit! The sparkling huckleberry is just one of the many cocktails from this region that utilize huckleberries. Made with huckleberry vodka, light beer, lemon-lime soda and raspberry lemonade, it’s a riff on a berry-spiked shandy. For an authentic touch, be sure to use 44º North huckleberry vodka, which is made in Idaho with Idaho-grown ingredients.
Sex on the Beach
Some attribute the famous sex on the beach cocktail to a bartender named Ted, often identified as Ted Pizio. He supposedly created the recipe in Fort Lauderdale, Florida, in the 1980s as part of a peach schnapps promotion over spring break. Whether it was born from a marketing contest or a bit of beachside experimentation, the drink quickly became a warm-weather staple.
Comprised of vodka, peach schnapps, orange juice and cranberry juice, the drink resembles a Floridian sunset. It’s fruity, vibrant and just a little naughty—much like its name.
Black-Eyed Susan
This fruity drink is the official cocktail of the Triple Crown’s Preakness Stakes, and it’s known to many as Maryland’s signature cocktail. Made with vodka, rum, and pineapple and orange juices, the black-eyed Susan gets its name from Maryland’s state flower. The gorgeous color will match the blanket of flowers draped over the winning horse.
Manhattan
One of the most popular American cocktail recipes of all time, the Manhattan was created in New York City in the late 1800s. Its exact origins are unknown, although a widespread story claims it was first formulated in 1874 at a party hosted by Winston Churchill’s mother—a woman who easily earns a first-round pick on any fantasy dinner party draft. The myth was later debunked, but it’s still a great story!
Rye whiskey is traditional for a Manhattan cocktail, lending a slightly spicy, dry taste to balance the sweet vermouth and Angostura bitters. Of course, you can always swap in whiskey or bourbon if you like your cocktails on the sweeter side. Or, if you prefer a smokier version, use scotch whiskey to turn it into a Rob Roy.
The Vesper Reconsidered
As James Bond’s infamous order, The Vesper is similar to a martini, but it’s a little bit softer. It’s on a mix of gin and vodka, plus Lillet Blanc instead of vermouth. It’s a personal favorite of mine when I’m craving an ice-cold cocktail.
At Chandlers Steakhouse in Boise, Idaho, the classic cocktail got a regional twist and has become something of a local legend. This version “reconsiders” the original by using vodka distilled from local potatoes and adding a few drops of orange bitters to a touch of citrusy balance. Just as boozy as the original, but no less brilliant.
Lynchburg Lemonade
There’s nothing like an ice-cold lemonade to cool off on a blazing hot day, and a spiked lemonade makes it all the better. This boozy refresher gets its name from Lynchburg, Tennessee, home to the famed Jack Daniel’s distillery. Despite the name, the drink’s origins are hotly contested and are often credited to a restaurateur in Huntsville, Alabama.
Regardless of where it was created, a tall glass of Jack Daniel’s mixed with Cointreau, fresh lemon juice and a splash of lemon-lime soda is always a fine idea in my book.
Smoked Salmon Mary
Tucked between stalls in Seattle’s famed Pike Place Market is Lowell’s Restaurant, with a menu that is jam-packed with locally-sourced seafood. In addition to the fresh Dungeness crab Benedict, grilled salmon and clam chowder, there’s Lowell’s smoked salmon Bloody Mary.
Starting with their housemade citrus and Clamato mix, this Bloody is made with smoked salmon-infused vodka for a cocktail that is equal parts savory, smoky and rich. The result is a bold, briny cocktail that’s right at home alongside your coastal brunch spread. The best part is, Lowell’s gets the smoked salmon from a stall in the market, ensuring the freshes flavor possible.
This Conflagration Nation
Created by bartender Brandon Casey of Citizen Public House in Scottsdale, Arizona, the smoky strength of This Conflagration Nation is meant to evoke the gunpowder fired during the War of 1812. Casey developed the recipe in collaboration with the Smithsonian Channel and the Smithsonian Museum of American History to celebrate our country’s lush cocktail history.
The cocktail fittingly combines a globe-trotting mix of American bourbon and rye, Italian Amaro, British port and French brandy, for a sipper that is bold and complex.
Mamie Taylor
Named for the famous Broadway star (who actually spelled her name Mayme) in 1899, the Mamie Taylor is a bright, bracing mix of Scotch, lemon and ginger ale. Legend has it that the drink was created at New York’s Rochambeau Hotel and quickly became a turn-of-the-century favorite.
With its zippy citrus and spicy fizz, it’s easy to see how this early highball may have paved the way for the Moscow mule—another famed tipple known for its signature copper mug.
Beertini
In certain parts of the country, beer isn’t just a beverage—it’s a homebrewed hobby, a passion and a way of life. It can be fused with just about any cocktail for a hoppy twist to please even the biggest ale admirers. It reminds me of that scene from Four Christmases (“We also got beermosas in the back”). Genius!
So, allow us to introduce you to the beertini, a beer cocktail popular in the Midwest. Beer drinkers here don’t limit themselves to a can while tailgating or a pint at a dive bar—they appreciate creativity. It’s similar to your standard martini but made with light American lager, plus green olives and olive brine, rather than gin or vodka. An acquired taste? Absolutely. Worth a try anyway? Also absolutely.
Tree Line
In the Rocky Mountain state of Colorado, locals like to sip tree lines. Inspired by the open wilderness the state is known for, this contest-winning cocktail is a combo of whiskey, alpine herbal liqueur, lemon juice and fresh cherries. The drink’s final color is the clincher, though. A deep red hue that calls to mind the iron-rich soil found along many of Colorado’s hiking trails.
