The Cosmopolitan is a tart, citrus-forward classic built on citrus vodka, triple sec, lime, and cranberry. It became a fixture of cocktail menus through the 1990s and is recognized as an official cocktail by the International Bartenders Association. Its pink hue and crisp, balanced flavor make it a reliable choice for entertaining.
Ingredients
- 1.5 oz citrus (lemon) vodka
- 0.75 oz Cointreau (triple sec)
- 0.5 oz fresh lime juice
- 0.25 oz cranberry juice
Instructions
- Add the vodka, Cointreau, fresh lime juice, and cranberry juice to a shaker.
- Fill the shaker with ice and shake hard until well chilled, about 10 to 15 seconds.
- Double strain into a chilled cocktail (martini) glass.
- Garnish with a lime wheel or a flamed orange peel and serve immediately.
Glass: Chilled cocktail (martini) glass · Garnish: Lime wheel or orange peel
Bartender tip: Use fresh-squeezed lime juice and chill the glass beforehand. A small splash of cranberry is for color and a touch of tartness, not sweetness, so keep the pour light to preserve the drink's crisp balance.
Shop this recipe at Sip City DC
- Ciroc Regualr Vodka 1.75lit — buy online for same-day DC delivery
- Vodka
- Triple sec & cranberry
Available for same-day delivery across Washington, DC on premium bottles, or in store at 1368 H Street NE. Must be 21+. Please drink responsibly.
Frequently asked questions
What kind of vodka should I use for a Cosmopolitan?
The classic build calls for citrus (lemon) vodka, which adds brightness. Plain vodka works fine too; just add a small extra squeeze of lime to keep the citrus character. Our staff at Sip City DC can point you to good options in store.
Can I substitute the Cointreau or triple sec?
Cointreau is the traditional orange liqueur for this recipe, but any quality triple sec or orange liqueur will work. The flavor will shift slightly in sweetness and intensity depending on the brand you choose.
What can I use instead of a shaker?
A mason jar with a tight lid works in a pinch. Combine the ingredients with ice, seal, and shake hard, then strain through a fine-mesh sieve into your glass.