Caipirinha, gin and tonic, Aperol Spritz, Negroni, Cuba Libre, Moscow Mule and highball, with the measures from the reference recipes
You don't need a shaker or imported ingredients to make a good drink at home. The seven classics below are built right in the glass, with ice, fruit and mixers that any supermarket sells. For each one, the reference recipe in ml, the method, the glass and the garnish, and a bottle from the Bebidário catalog to use as the base.
The measures come from the official recipes of the IBA, the International Bartenders Association, and, when the IBA doesn't list the drink, from Difford's Guide. We chose drinks that don't need a shaker and labels that are easy to find, giving preference to those the producer itself recommends for that drink.
Per the IBA recipe: 60 ml of cachaça, 1 Tahiti lime cut into small pieces and 4 teaspoons of white sugar. Gently muddle the lime with the sugar in a double old fashioned glass; fill with crushed ice, add the cachaça and stir. Leblon rests for up to six months in barrels that previously held cognac and, according to the producer, shows orange peel, cucumber and lime on the palate.
Difford's Guide uses 50 ml of gin and 120 ml of tonic water, in a chilled tall collins glass. Add the gin and tonic, top up with ice and finish with a lime wedge. Difford's describes the drink as the meeting of the gin's aromatics with the bitterness of quinine and the acidity of lime; Larios has orange peel, juniper, lemon and coriander in its pyramid.
The IBA calls for 90 ml of prosecco, 60 ml of Aperol and a splash of soda water. Build everything in a wine glass full of ice, stir gently and garnish with an orange slice. The producer itself sets the splash at 30 ml, in the 3-2-1 rule. A sparkling wine from the catalog that works is Salton Prosecco.
Equal parts, according to the IBA: 30 ml of gin, 30 ml of Campari and 30 ml of sweet red vermouth. Pour everything into a chilled rocks glass full of ice, stir slowly and garnish with half an orange slice. The vermouth can be Martini Rosso, and the gin a London Dry such as Bulldog, which the brand also suggests for the Negroni.
The IBA recipe takes 50 ml of white rum, 120 ml of cola and 10 ml of fresh lime juice, built in a tall glass full of ice, with a lime wedge on the rim. To follow the IBA to the letter, use a white rum such as Bacardí Carta Blanca; Bacardí suggests Carta Oro, aged in charred barrels, with vanilla and caramel on the palate according to the producer.
The IBA calls for 45 ml of vodka (the official recipe names Smirnoff), 120 ml of ginger beer and 10 ml of fresh lime juice. In a copper mug or a rocks glass with ice, combine the vodka and ginger beer, add the lime and stir; finish with a lime slice.
In the Difford's Guide highball, it's 60 ml of whisky in a tall glass of up to 300 ml, chilled and full of ice, topped with soda water or ginger ale and an orange or lemon slice. Red Label, according to the producer, has cinnamon and black pepper on top, pear and green apple on the palate and a vanilla finish with smoke.
The reference recipes repeat three points: a glass chilled before serving, as Difford's Guide asks; fresh lime juice, required by the IBA in the Cuba Libre and the Moscow Mule; and stirring gently, the IBA's instruction for the caipirinha, the Spritz and the Negroni.
Drink responsibly.
Sources: International Bartenders Association (IBA), official recipes for the Caipirinha, Spritz, Negroni, Cuba Libre and Moscow Mule; Difford's Guide, Gin & Tonic and Highball recipes; technical sheets and tasting notes from the Bebidário catalog, based on Maison Leblon, Larios, Campari Group, Bacardí and Diageo. Recipes consulted on 09/24/2026.
