Outside of a college fraternity party, it's a bit unusual (and perhaps painful) to think about mixing one liquor with another. Even though we don't make a habit of imbibing Jungle Juice or Long Island Iced Tea these days, there are a number of proper cocktails that call for two different kinds of alcohol.
While these drinks may be potent, the combination of spirits can make for a delicious and complex tipple. So to help you double your fun, we've put together a list of five of our favorite recipes that prove two types of liquor can certainly be better than one.
Thanks to super-spy James Bond, this gin-and-vodka combination is perhaps the most famous double-liquor cocktail. "I never have more than one drink before dinner," wrote Bond creator Ian Fleming of the Vesper in his 1953 novel, Casino Royale. "But I do like that one to be large and very strong and very cold and very well-made."View recipe: Vesper
Craving a truly refreshing drink? Try this sweet and not-too-fruity grapefruit concoction from talented mixologist Scott Beattie. It's a spin on the classic Paloma that involves not two but three types of liquor: vodka, tequila and mezcal, which gives it that enchanting smoky flavor.View recipe: Smoky Paloma
There isn't much that chamomile-infused rye whiskey can't cure—that's what Mom used to say, right? Even if it's not, try fixing this recipe from all-star bartender Alex Day, which calls for the spicy spirit, plus sherry, lemon juice and Yellow Chartreuse.View recipe: La Valencia
This old-timey rum, cognac and peach brandy mixture goes down very easy. (And please don't confuse this sophisticated beverage with the "punch" college students make.) The recipe, which cocktail historian and Liquor.com advisory board member David Wondrich shared with us, hasn't changed much since its conception in 1794 and, in its heyday, even encouraged a bit of political commotion.View recipe: Fish House Punch
New Orleans is famously a drinker's town, and the Sazerac is the Big Easy's official cocktail, so you know it has to be good. While the modern-day version calls for rye whiskey and the local liqueur Herbsaint, according to mixology expert and Liquor.com advisory board member Gary Regan, the drink was originally made with cognac and absinthe. Try out both versions and see which one you like best.View recipe: The Original Sazerac
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