Slideshow: Keep it Simple: 20 Three-Ingredient Cocktails To Make At Home

Courting Two Sisters
Courting Two Sisters
The 'two sisters' in this cocktail from Midnight Cowboy in Austin, Texas are sweet and blanc vermouth, which are stirred with a quarter ounce of absinthe. It's worth it to invest in fresh vermouth—the open bottle that's been sitting in your cabinet for a year has gone bad, we promise.

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[Photo: Melody Fury]

Barbados Cocktail
Barbados Cocktail
This dark rum cocktail adapted from A.J. Rathbun features Velvet Falernum, a liqueur spiced with almond, vanilla, ginger, clove, and lime.

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[Photo: Robyn Lee]

Grapefruit and Ginger Sparkler
Grapefruit and Ginger Sparkler
It's good to have Domaine de Canton ginger liqueur around to doctor up prosecco or cava. In this simple cocktail, fresh grapefruit juice keeps things from getting too sweet.

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[Photo: Kelly Carámbula]

Jackson Cannon's Adriatique
Jackson Cannon's Adriatique
This was one of our favorite recent cocktail discoveries, even though it's super-simple to make. Fresh orange juice is mixed with Aperol and Amaro Montenegro; you could experiment with any other amari that you might have on hand.

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[Photo: Robyn Lee]

Carpenter's Hand
Carpenter's Hand
This boozy cocktail recipe, shared with us by Chris Lane of Lolinda in San Francisco, brings together nutty Amontillado sherry with Armagnac and Drambuie.

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[Photo: Wes Rowe]

Man About Town
Man About Town
We always love to get people drinking Cynar, the delicious bitter aperitif flavored with artichokes. Here's one way to try it mixed: a cocktail from Gramercy Tavern in NYC that adds in spicy rye and sweet vermouth.

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[Photo: Maryse Chevriere]

Great Gatsby
Great Gatsby
This grapefruit and vodka cocktail is served at Frank Stitt's Highlands in Birmingham, Alabama. Lillet Blanc accentuates the delicate flavors of the citrus and rounds out the drink's texture.

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[Photo: Robyn Lee]

Moscow Mule
Moscow Mule
Though it's extra-nice served in copper cup, you shouldn't let regular glassware stand in the way of making this super-easy drink: just get some good ginger beer and limes, open the vodka, and relax.

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[Photo: Paul Clarke]

Campari Spritz
Campari Spritz
This slightly beefier version of an Aperol Spritz is meant to be served with appetizers like cured meats and olives—so it's no surprise that an olive garnish tastes delicious between sips.

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[Photo: Robyn Lee]

The Jacobean
The Jacobean
This Manhattan variation from John McCarthy uses smoky Scotch as a base, along with Carpano Antica and Green Chartreuse. The Carpano Antica, says McCarthy, is "the more savory of the sweet vermouths" and adds a rich texture to the drink.

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[Photo: Alice Gao]

The Revolver
The Revolver
Bourbon is even better stirred with orange bitters and coffee liqueur; try this drink with Galliano Ristretto, Firelit, or the coffee liqueur from House Spirits.

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[Photo: Wes Rowe]

Negroni Sbagliato
Negroni Sbagliato
There's no gin in this screwed-up Negroni, instead, there's just Prosecco, making for a lighter, fresher, and less-alcoholic drink.

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[Photo: Jennifer Hess]

Il Padronne
Il Padronne
This play on the Negroni from Pourhouse in Vancouver, BC uses lighter Aperol instead of Campari, and Cocchi Americano instead of sweet vermouth.

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[Photo: Melody Fury]

Japanese Cocktail
Japanese Cocktail
This classic cocktail was included in an 1862 Jerry Thomas bartender's guide. We've heard that the drink was created in honor of a visit to New York by a delegation from Japan; a rare occurrence back then. The ingredients—orgeat, cognac, and bitters—have nothing to do with the faraway country.

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[Photo: Marcia Simmons]

Etre en Verve
Etre en Verve
Lillet Blanc is pretty tasty alone on ice, but we like it even better in this refreshing cocktail with sparkling wine and grapefruit bitters.

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[Photo: Christine Tsai]