15 Easy 3-Ingredient Cocktails

Proof it doesn't take much to make a delicious high (or low) proof bev

By
Kristin Stangl
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Kristin Stangl
Kristin is the Senior News + Features Editor who works with a team of writers and recipe developers to cover food news, feature stories, and trending recipes.
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Updated on 06/26/23
Sidecar cocktail

The Spruce Eats / Julia Hartbeck

If there's anything I want cocktail lovers to know it is that plenty of the classic drinks you love sipping on at the bar are not made with a laundry-list of ingredients or a bunch of impossible techniques. This isn't to say that making an excellent drink isn't a craft, and there's plenty of ground-breaking things happening in the cocktail world (looking at you, MSG martini).

But, if your goal is to get confident making cocktails for your friends at the next dinner party (or for you at the end of the next work day) then there is no better place to start than three-ingredient cocktails. By keeping it simple, you can focus on the technique and on exploring the ingredients -- be it the gin you like best in your vesper or which ginger beer you think sends your dark 'n stormy to the next level. These fifteen cocktails are just a fraction of the cocktails you can make with just three ingredients, but they represent a great range in both spirits and proof.

  • 01 of 15

    Vesper Martini

    Vesper martini recipe

    The Spruce Eats / Diana Chistruga

    If you love a classic martini (or if you feel intimidated by its signature oomph), then the vesper should be on your list. It's made with a combo of gin and vodka, because why should you have to pick a favorite child? The addition of Lillet blanc, a fortified wine, helps to mellow and slightly sweeten the drink. While a good martini has no season, I would argue the vesper is a summer martini if ever there was one.

  • 02 of 15

    Negroni

    Negroni cocktail recipe

    The Spruce / Cara Cormack 

    The negroni has become so ubiquitous and seems to have as many fans as it does people who can't stand the mere sight of it. If you fall in the former camp, then all you'll need to make this equal-parts sipper is Campari, sweet vermouth, and gin (or mezcal for a great spin on the classic).

  • 03 of 15

    Boulevardier

    The Boulevardier Cocktail

    The Spruce Eats / Karen Hibbard

    The Boulevardier is, essentially, a whiskey negroni. Campari, sweet vermouth, and bourbon are all it takes to pull off this classic.

  • 04 of 15

    Manhattan

    Classic Manhattan cocktail recipe

    ​The Spruce Eats / Diana Chistruga

    Another whiskey tipple, the Manhattan tastes most yum to me when made with rye whiskey (but you do you in your Manhattan). A little sweet vermouth, and just a few dashes of bitters and you've got a great drink to start or end a night.

    Continue to 5 of 15 below
  • 05 of 15

    Rob Roy

    Rob Roy

    The Spruce Eats

    The Rob roy, meanwhile, is essentially a Scotch Manhattan. (See how fun and copy-paste some of this cocktail making stuff can be?) Grab that bottle of sweet vermouth and the bitters you used to make the traditional Manhattan, along with a bottle of your favorite affordable Scotch whiskey to make this riff.

  • 06 of 15

    Espresso Martini

    Espresso Martini

    The Spruce Eats / Julia Hartbeck

    Don't complicate your espresso martini with any cream liqueurs or *gasp* simple syrup. Strong espresso, a coffee liqueur, and vodka is really all you need. Recently, I've become fond of blanco tequila instead of vodka in my espresso martinis to lend a little more complexity.

  • 07 of 15

    Sidecar

    Sidecar cocktail

    The Spruce Eats / Julia Hartbeck

    A mid-level cognac is the only booze you'll need to make this. The rest is just simple syrup (sugar + water) and fresh lemon juice. It's balanced and elegant and a delicious, lower-proof option compared to drinks like the negroni.

  • 08 of 15

    Margarita

    margarita in salt rimmed glass

    The Spruce Eats / Photographer: Margot Cavin, Food Stylist: Kristin Stangl

    The margarita might be one of the most misunderstood cocktails because so many bars do such a supremely bad job at making it. Put down the pre-made mixes and go back to the roots of this refresher: tequila, freshly squeezed lime juice, and orange liqueur. Salt rim, optional (but not so optional if you're making one for me). Swap the tequila for mezcal and you've got yourself a mezcalrita.

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  • 09 of 15

    Daiquiri

    Classi Daiquiri Cocktail

    The Spruce Eats / Madhumita Sathishkumar

    While the marg might be the most misunderstood cocktail, the daiquiri is actually. Fresh lime juice, light rum, and a little bit of simple syrup is the original recipe for her. No blender, no high-fructose corn syrup; all fresh and all flavor.

  • 10 of 15

    Aperol Spritz

    Aperol Spritz Cocktail Recipe

     The Spruce Eats

    The Aperol spritz is everywhere, particularly in the steamy summer months. And while I wish I could say I am over it, I'm not. It's simple enough: Aperol, prosecco, and a splash of club soda. However, I consider this Italian cocktail recipe a perfect template for trying other aperitifs beyond Aperol. I encourage you to take off your Aperol-colored-glasses and try something new, too.

    Spritz Beyond Aperol

    Instead of the Aperol in the spritz recipe try:


    Campari if you like more bitter citrus than Aperol offers

    St. Germaine for an elderflower-laced Hugo spritz

    Italicus for some light citrusy-florals

    Lillet blanc for some slight orange blossom energy

    Suze for a little vegetal-meets-citrus tones

  • 11 of 15

    Dark 'n Stormy

    Dark 'n Stormy Cocktail

    The Spruce / Madhumita Sathishkumar

    The quality of your dark 'n stormy all comes down to the ginger beer. I believe the spicier the ginger beer, the better, which is why my favorite ginger beer to use is Reed's. But, play with different brands of ginger beer, plus some dark rum, and (always) fresh lime juice to find the perfect stormy for you.

  • 12 of 15

    Caipirinha

    Caipirinha recipe

    The Spruce Eats / Diana Chistruga

    One bottle of cachaça and you'll be set for at least a summer weekend's worth of caipirinhas for you and some friends. The only other ingredients required are sugar and loads of fresh limes.

    Continue to 13 of 15 below
  • 13 of 15

    Kalimotxo

    Kalimotxo

    The Spruce Eats / Julia Hartbeck

    This Spanish classic is as simple as Coca-Cola and red wine, but the addition of some orange bitters or a wedge or two of orange or lemon helps pull this effortless, make-it-at-the-park-drink, all together.

  • 14 of 15

    Mule

    Moscow mule recipe

    The Spruce Eats / Julia Hartbeck

    Another iconic bev compliments of ginger beer and fresh lime juice is the mule. While vodka makes this a Moscow mule, you know the drill: sub whiskey (for an Irish mule), gin (for a gin gin or London mule), or tequila or mezcal. The variations feel near endless to suite your taste and what you happen to have on hand.

  • 15 of 15

    Sea Breeze Cocktail

    Sea Breeze Cocktail

    The Spruce Eats / Karen Hibbard

    It's a vodka cranberry, with a splash of grapefruit juice, and boy does that grapefruit go a long way in making this feel a little more special than the drink you used to order in college. The sea breeze also plays well with a splash of flavored sparkling water if you want an even lighter, more bubbly bev.