When it comes to libations, the South has a legacy as rich as its culture. From the refreshing swirls of sweet tea to the crisp zest of a classic mint julep, Southern cocktails are steeped in history, hospitality, and resilience. Here are five must-know cocktails that embody the spirit, history, and flavor of the South.

Sazerac
Born from the jazz-infused streets of New Orleans, the Sazerac is one of the most beloved drinks in the canon of Southern classics. Believed to date back to the 1850s, it combines a peppery rye whiskey (or sometimes cognac), sugar, a dash of spiced bitters, and a rinse of
absinthe. The drink’s name pays homage to the Sazerac de Forge et Fils Cognac, which was originally used in its creation. The Sazerac not only represents the blending of cultures found in New Orleans (French, Spanish, African, Creole), but it also embodies the city’s penchant for celebration.
Ingredients
- 2 oz. rye
- ½ oz. simple syrup (1-to-1 sugar and water)
- 2 dashes Peychaud’s bitters
- 1 barspoon absinthe
- Lemon peel, for garnish
Add a dash of absinthe to a rocks glass and swirl to coat. Discard the liquid. In a mixing glass, add simple syrup, rye, bitters, and ice. Stir well, then strain into the prepared glass. Garnish with an expressed lemon peel.

Traditional Milk Punch
Dating back to the Colonial era, milk punch became popular in Southern households by the eighteenth century, back when both milk and brandy were thought to have powerful medicinal properties. Arnaud’s French 75, in the French Quarter of New Orleans, has had milk punch on its menu since the 1930s. With variations including rum, brandy, or whiskey combined with milk, sugar, and spices, milk punch is enjoyed as both a breakfast drink and a post-dinner indulgence. The time-honored recipe has seen its share of riffs and contemporary twists, constantly bringing new life to an old tradition.
Ingredients
- 2 oz. milk
- 2 oz. cream
- 2 oz. bourbon whiskey or brandy
- 1 oz. simple syrup
- 2 dashes pure vanilla extract
- Ground nutmeg, for garnish
Combine the first four ingredients over ice and shake vigorously. Strain into glass
(no ice) and garnish with a dusting of nutmeg.

Sweet Tea
A cornerstone of Southern culture, sweet tea is more than just a beverage—it’s a social ritual. Its origins date back to the nineteenth century, with variations existing across the South. Spiked sweet tea perfectly embodies the Southern ethos of hospitality and conviviality, making it a staple at gatherings. Its familiar flavors evoke feelings of home and warmth, proving that sometimes the best cocktails are those that honor simplicity and tradition. Whether you prefer the nonalcoholic classic or a boozy counterpart, serve it over crushed ice with lots of lemon and a sprig of mint for the ultimate Southern refresher.
Ingredients
- 3 oz. strong brewed black tea, cooled
- ½ oz. simple syrup
- ½ oz. freshly squeezed lemon juice
- 1 ½ oz. Southern Comfort (optional)
Build all ingredients in a tall glass with fresh ice. Stir well and enjoy.

Mint Julep
Perhaps no cocktail is as synonymous with the Southern experience as the mint julep. The origins of the mint julep trace back to the early eighteenth century, and it has been the official drink of the Kentucky Derby since 1939 (and associated with the Derby as far back as 1875). This concoction of bourbon, fresh mint, sugar, and crushed ice speaks to the leisurely elegance of Southern hospitality. Served in a silver or pewter cup frosted with condensation, its refreshing nature makes the mint julep a popular choice in the hot South.
Ingredients
- 2 oz. bourbon
- ½ oz. simple syrup (try blackberry or blueberry for additional flavor)
- 10 fresh mint sprigs (plus more for garnish)
- Powdered sugar (optional)
In a julep tin, add the mint and gently muddle. Fill a silver or pewter cup with crushed ice until there is a small mound above the top rim, pour the bourbon followed by the simple syrup, and top with additional crushed ice. Garnish with a mint sprig and a sprinkle of powdered sugar.

Ramos Gin Fizz
The Ramos gin fizz stands out for its delicate mix of flavors and silky mouthfeel. Created in 1888 by Henry C. Ramos at his New Orleans bar, Imperial Cabinet Saloon, the Ramos gin fizz is a whimsical cocktail that combines gin, cream, citrus, egg white, and orange flower water. Its uniquely frothy and creamy texture gave it a special place in mixology history, and the demand for it was so intense that Ramos employed a team of “shakers” to emulsify the drink, one by one, especially during Mardi Gras season.
Ingredients
- 2 oz. gin
- 1 oz. simple syrup (try raspberry or hibiscus for a pink hue)
- 1 oz. heavy cream
- ½ oz. lemon juice
- ½ oz. lime juice
- 1 egg white
- 6 drops orange flower water
- 2 oz. club soda
Combine all ingredients except club soda in a mixing tin and dry-shake. Add 3-4 ice cubes to the tin and shake again until nearly dissolved. Double-strain into a Collins glass and top with club soda, allowing the foam to rise above the lip of the glass.
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