Bartenders Love These 2-Ingredient Mixed Drinks

Stop into your nearest cocktail bar, and you’ll likely find a few drinks that feature a grocery list of ingredients. Some of these work, but others fall flat. They deliver muddied flavors that leave you unable to parse what you’re drinking. 

“The world of bartending is increasingly moving toward unique, innovative preparations and creations,” says Paolo Capuani, assistant bar manager at Six Senses Rome. “However, my view is that the simplest things are often the most appreciated by guests, the easiest to replicate, and the most accessible to a wider audience.” 

Capuani says that the secret of a great two-ingredient cocktail lies in its combination of balance and quality. 

“The goal is to ensure that the two ingredients complement and enhance one another, rather than overpower each other,” he says. “Their aromas, textures, sweetness, acidity, and bitterness must work together harmoniously to create a complete drinking experience.”

Kevin Burch, a mixologist at Goldie’s, located inside the Austin Proper Hotel, compares making  a two-ingredient cocktail to a chef who prepares a meal with ingredients sourced from his neighborhood bodega. 

“The fewer ingredients you use, the more each one must contribute,” says Burch. One must elevate the other. “You don’t have the option to mask imbalances or low-quality ingredients behind complexity, or bridge gaps with additional flavors.” 

When successful, the best two-ingredient drinks are better than their constituent parts. 

“Each highlights the other's strengths while softening less desirable characteristics,” says Burch. “The result tastes more complex, balanced, and complete than either component could achieve alone.”

There’s more to the world of two-ingredient drinks than the Gin & Tonic. These are seven great options to try.

Milano-Torino

Capuani says that the Milano-Torino is an iconic aperitivo that combines the sweetness and herbal complexity of Italian vermouth with the distinctive bitterness of Campari. 

“What makes it even more interesting is that you can play with different preparation techniques, such as throwing or stir-and-strain, to create different expressions of the same cocktail,” he says. “It is a perfect example of how two simple ingredients can come together to create something truly beautiful.”

Mezcal and Pineau des Charentes Blanc

Veteran bartender Ivy Mix, who’s behind the new Brooklyn bar Titán, likes to pair equal parts mezcal salmiana and Pineau des Charentes Blanc. Stir it with ice, and garnish with a lime twist.

“Mezcal salmiana has a very green taste and texture, and [it] doesn't have the smokiness associated with most mezcal,” she says. 

Mix says that it works well with fruit-forward floral pairings. That led her to create Martini and Manhattan variations with it before she found Pineau des Charentes as an ideal partner. “Its sweetness and acidity pair nicely, making this a simple, equal-parts, two-ingredient cocktail.”

Kalimotxo

This classic hails from the Basque region in Spain, and it combines equal parts Coca-Cola and red wine over ice. 

“It’s a well-balanced cocktail made with two very different ingredients that perfectly represent their region,” says Hernan Ponce, a bartender at Goldie’s who prefers to use Garnacha or Tempranillo. He suggests to garnish the drink with a lemon for an extra touch of summery refreshment.

Mezcal and Montenegro

An M&M shot isn’t filled with candy-coated chocolate. It’s mezcal and Amaro Montenegro, usually mixed in equal proportions. 

“I love the smoky, earthy character of a good mezcal. But on its own, it can feel a bit lean or one-dimensional,” says Burch. “Montenegro is fantastic by itself, yet some might find it lacking the intensity or structure needed to stand on its own.” 

Put them together, and you get something greater than the sum of its parts.

“Montenegro contributes richness, depth, warm spice, and citrus notes that round out the mezcal’s edges,” says Burch. “In return, the mezcal adds backbone, intensity, and a smoky counterpoint that balances Montenegro’s sweetness. Each ingredient fills in what the other lacks. Finish with an orange twist, and you have a great example of a two-ingredient cocktail.”

Limoncello and tonic

Tim Healy, beverage manager at Silverado Resort, and its Matchplay Kitchen + Bar in Napa Valley, makes limoncello with lemons grown on the property. It’s super lemony and not too sweet: the perfect pairing with high-quality tonic. You don’t have to make your own, however. Just look for a good bottle and pour yourself a tall drink over ice. 

“It’s a real crowd pleaser that’s great on a hot day,” says Healy. “Throw a couple back without thinking twice.”

Bourbon and Amaro Nonino

Aston Smith, bartender at the new Houston bar and restaurant 1111, likes to combine 1.5 ounces of Woodford Reserve Double Oaked with a half-ounce of Amaro Nonino. 

“I love pulling back a half-ounce of premium whiskey to introduce Amaro Nonino,” says Smith. “The Nonino’s bright bitter orange and sharp rhubarb notes perfectly cut through the spirit’s native oak sugars, lifting a linear neat pour into a complex, self-contained cocktail that completely transforms the midpalate.” He says that it’s also great with añejo tequila in place of bourbon.

Vermouth and soda

Another Capuani favorite is vermouth and soda, known in Turin as the Vermuttino. “I love it because it has a fascinating history that resonates with guests, and it is a drink that is both simple and versatile,” he says. “At the same time, it allows you to experience different emotions and flavor profiles simply by changing the vermouth.”