After a night of cranking out countless complicated cocktails for customers, it’s no secret that most bartenders opt to unwind with a shift drink that takes as little effort to prepare as possible. But just because a cocktail is simple doesn’t mean it has to be basic.
With that in mind, we asked seven bar professionals for the two-ingredient cocktails they swear by. From bourbon and cranberry juice to Pineau des Charentes and coconut water, their clever ideas showcase how a wide range of ingredients can work surprisingly well together.
Suze + Elderflower Tonic
This recipe comes from bar consultant Natasha David, who dedicated several sections of her 2022 book Drink Lightly to two-part pairings. “My forever favorite highball combo is a bitter French aperitif and elderflower tonic, or just good quality tonic if you can’t find the elderflower,” she says. “It’s slightly bitter, herbal, and bracingly refreshing.”
Build in an ice-filled highball glass with 2 ounces aperitif and 4 ounces elderflower tonic, gently stir to incorporate, then garnish with a lemon wedge, if desired.
Blanc Vermouth + Orange Juice
“Blanc vermouth is so versatile,” says one bartender, who fell in love with this combination when she added leftover vermouth from an R&D session to her morning OJ. “Certain vermouths add a nice touch of vanilla to the orange juice, which is always a winning combination.”
She uses a ratio of 2 ounces blanc vermouth to 1.5 ounces fresh OJ, but notes that you can adjust specs depending on the sweetness of the juice. Build in a highball glass with ice, stir once to integrate, and top with your garnish of choice—she suggests an orange slice, rosemary, or coconut shavings.
Grüner Veltiner + Peach Liqueur
“My favorite ‘lazy sangria’ is a combo of ice-cold Grüner Veltliner and a touch of peach liqueur,” says David of this recipe from Drink Lightly. “It’s pretty perfect for any BBQ or picnic.” Build in a wine glass with ice, 5 ounces chilled Grüner, and 1 teaspoon peach liqueur.
Bourbon + Cranberry Juice
“If I’m in a neighborhood bar or on an airplane, I usually order a bourbon and cranberry juice,” says the co-owner of a bar in Portland, Oregon, who notes that the combination is simple yet unexpected.
“I know it sounds a little unorthodox, and that’s partly why I like it,” he says. “The sweetness of the bourbon works well with the tartness of the cranberry juice. If they’ve got a wedge of lemon handy, I’ll usually take a squeeze.”
Cognac + Dr Pepper
This favored combo of Brown & Balanced founder Josh Davis was a happy accident. “I’m not a big soda person, but I love Dr Pepper,” he says. “During the quarantine, I was doing an Instagram Live on Brown & Balanced. I accidentally poured some cognac into my cup of Dr Pepper and I think I saw heaven.”
