14 Southern Cocktails You Should Never Pass Up Trying

What's your idea of a classic Southern cocktail? Maybe it's a Mint Julep at the Kentucky Derby, a refreshing Ranch Water on a hot day, or a Hurricane during Mardi Gras celebrations. The South has a rich cocktail culture, with plenty of iconic drinks that have become popular well beyond the region. Many feature spirits that the South is known for, like bourbon, rye, and rum. Some drinks have been around for centuries, while others are more modern creations. And while some are simple and straightforward, others are elaborate affairs.

To uncover some of the most popular and enduring Southern cocktails, we asked several bartenders and spirits experts to share their favorites and explain what makes them worth ordering. They offered great suggestions, along with details on the cocktails' ingredients, origins, and what makes a good one. Whether you're planning a trip to the South and want some intel on what to order at the bar or just want to add some new beverages to your repertoire, these are the Southern cocktails that the experts say are absolute must-tries.

Nearly every expert we spoke to cited the Mint Julep as one of the most iconic Southern cocktails. Known as the official drink of the Kentucky Derby, it features bourbon, sugar, mint, and crushed ice, often served in a silver cup. It's been around since the late 1700s, starting as a simple mix of spirits like brandy or cognac with water and sugar. As ice became more accessible, it made its way into the mix, and bourbon and mint later became standard ingredients. The result is a cool, refreshing drink that's perfect for beating the Southern heat.

Although the Mint Julep only features a few ingredients, most bartenders agree there's an art to getting it just right. Jared Rouben, founder and brewmaster of Moody Tongue Brewing Company and Moody Tongue Sushi at Hilton West Palm Beach, told us the key is good bourbon, plenty of ice, and just enough sugar and mint. He said, "Too much sugar or mint can overpower the bourbon. When everything is in proportion, the sugar and mint complement the whiskey and soften its bite without taking away from its character." 

Hit up the bars on Bourbon Street in New Orleans, and you'll likely see plenty of people sipping Hurricanes. This vibrant orange drink was born after World War II, when whiskey was hard to come by, but rum was readily available in the South. It became widely popular at Pat O'Brien's bar in New Orleans, and the drink is now a staple in the city. It's a bit over the top with its neon hue and fruity flavors, but as Alex Howard, bar director of Martha My Dear in Nashville, Tennessee, said, "Sometimes you just want a big, fun, tropical rum drink."

A classic Hurricane cocktail features light and dark rum, lemon juice, and Fassionola (a passion fruit syrup), and sometimes grenadine. Shaken with ice, it's poured into a Hurricane, a tall glass that resembles a hurricane lantern. Howard told us, "It has a reputation for being a sugar bomb, but a well-made Hurricane with good rum and fresh ingredients is genuinely delicious. Not every cocktail needs to be taken so seriously, and the Hurricane is a perfect example of that."

Just like the Hurricane, the Sazerac is a staple of New Orleans culture. Legend has it that Antoine Peychaud created the drink in the 1830s at his apothecary shop. At first, it featured cognac and Peychaud's own bitters. But that would change a few decades later. Bridget Albert, senior director of external communications at Southern Glazer's and co-host of the Served Up podcast, told us, "When cognac supplies became scarce in the 1880s because of the phylloxera crisis affecting European vineyards, American rye whiskey became a practical substitute." Later, bartenders added sugar and an absinthe or Herbsaint wash.

Crafting a good Sazerac takes a few steps. First, muddle sugar and bitters in a glass, then top with rye whiskey. In a second chilled glass, add absinthe or Herbsaint and swirl to coat the glass, then pour it out. Finally, you add the rye mixture to the rinsed glass and garnish with a slice of lemon. Albert told us, "Pay attention to the bitters and the absinthe rinse. You want the anise aroma to complement the whiskey, not take over the drink."

When we asked the experts if there were any lesser-known Southern cocktails that deserve a call-out, Marcus Henry, director of food and beverage at The Alfond Inn in Winter Park, Florida, offered up a classic punch with a serious kick to it. He said, "Chatham Artillery Punch is a historic Savannah, Georgia, favorite dating back to the 1800s. Traditionally made with a combination of rum, brandy, whiskey, citrus, and sparkling wine, it's a rich, fruit-forward punch with a reputation for being deceptively strong."

This boozy punch was born in the 1850s when a voluntary regiment called the Republican Blues visited the Chatham Artillery unit in Savannah. The story goes that a sergeant whipped up a big batch of punch with full bottles of cognac, bourbon, and rum, plus sugar and lemon. Some modern recipes also include black tea and sparkling wine. As you can imagine, the drink certainly does pack a punch.

With its refreshing effervescence and sweet agave kick, the Ranch Water is a Texas-born drink that's perfect for a sweltering day. Andrea Solomon, Tequila Centinela market manager for Metro New York, told us, "Its history is vague, but it likely started with local ranchers who enjoyed it on hot afternoons. They would pour out some Topo Chico and add tequila and lime juice to the bottle." The drink really took off in 1999, when restaurateur Kevin Williamson put it on the menu at Ranch 616 in Austin, Texas.

The Ranch Water is a great swap for margaritas, offering similar flavors with far less effort. All you need to do is pour some tequila, soda water, and a splash of lime juice into a tall glass with ice. Solomon added that Topo Chico soda water is a go-to for purists because "its mineral character and lively effervescence pair especially well with tequila." Some bartenders also add orange liqueur for extra sweetness and to round out the citrus flavors. Marcus Henry told us he also likes using grapefruit-flavored Topo Chico for a touch of tartness.

Pro golfer John Daly is known for his powerful drives and gregarious personality. His name is also attached to a cocktail inspired by another famous golfer's favorite drink. Chuck Wooler, business development manager at Wooler Brands, explained, "The Arnold Palmer (iced tea and lemonade) is named for the golf legend. Add vodka, and you get the John Daly, named after the golfer known for enjoying a drink on and off the course. The name stuck, and Daly later came out with his own version."

The John Daly cocktail has become a Southern golf course favorite. Although you often find it in ready-to-drink cans, it's also easy to make yourself. Just add a shot or two of vodka to a mix of half lemonade and half sweet tea. Wooler recommends serving it in a tall glass with ice, giving it a quick stir to blend everything together, and garnishing it with a lemon wheel. You can also adjust the sweet tea-to-lemonade ratio depending on whether you prefer a sweeter or more citrusy drink.

For many people, the Rum Runner conjures images of white-sand beaches and swaying palm trees. As Marcus Henry said, "[It's] a tropical, rum-based cocktail featuring banana and blackberry liqueurs with fruit juices, creating a sweet, fruity drink with a little tartness." It was born in the 1970s at the Holiday Isle Tiki Bar (now the Three Waters Resort & Marina) in Islamorada, Florida, when manager John Elber wanted to use up excess rum and liqueurs. He named the drink after the rum runners of the 1920s, and the Prohibition-inspired cocktail soon became a Florida staple.

You'll find numerous variations of the Rum Runner throughout the Florida Keys, but most contain a few common key ingredients. These include rum, banana liqueur, blackberry liqueur, orange or pineapple juice, lime juice, and grenadine. Some bartenders shake everything up and serve it on ice, while others blend the ingredients with ice for a slushy version. It's often served in a hurricane glass with garnishes like pineapple wedges, orange wedges, and cherries.

While many classic Southern cocktails are fruity and refreshing, making them perfect for sipping on the porch, golf course, or beach, the Brandy Milk Punch is a little different. It's creamy and comforting with its mix of brandy, whole milk, sugar, vanilla, and spices. Andrea Solomon told us, "It's a long-standing New Orleans tradition, especially around the holidays and brunch. It tastes like a rich, boozy dessert, and visitors are often surprised by how well the flavors work together."

Records show that the English were whipping up versions of the Milk Punch as far back as the 1600s, making this creamy concoction one of the oldest cocktails in the world. However, it really took off in New Orleans in the 1940s thanks to a spot called Brennan's Restaurant. Modern recipes typically call for shaking all the ingredients with ice, then straining them into a glass with or without more ice. Bridget Albert told us, "The texture matters just as much as the flavor. It should be creamy, with enough sweetness to round everything out without tasting heavy."

New Orleans has its fair share of iconic cocktails, but if you're looking for something very spirit-forward and complex, Mike Rentz, director of marketing at RPB Management Group (the team behind 207 Peachtree, in Atlanta, Georgia), recommends the Vieux Carré. "This drink is an excellent choice for anyone who likes a Manhattan, combining rye, cognac, sweet vermouth, Bénédictine and bitters," he said. It's often served on the rocks and garnished with an orange peel or cherries.

Created by bartender Walter Bergeron at New Orleans' Hotel Monteleone in the 1930s, the Vieux Carré pays homage to the French Quarter and its diversity with French, Italian, American, and Caribbean elements. It's pretty straightforward, but some people like to add their own twists. For example, Abby Martinie, brand ambassador and chief mixologist at Four Roses Bourbon, said, "It traditionally calls for rye whiskey, but because our bourbon has a high rye content, I love making one with Four Roses Single Barrel. The rye brings a spice that stands up beautifully to the cognac, sweet vermouth, and Bénédictine."

One of the most unique drinks to come out of New Orleans is the Ramos Gin Fizz. Bartender Henry C. Ramos created this frothy, fizzy drink in 1888, and it was a hit for its dramatic shaking preparation. While working at the Imperial Cabinet Saloon, Ramos reportedly hired scores of young men whose only job was to stand in line and shake the drinks. Rumor has it, Louisiana Governor Huey Long loved the drink so much that he hired a personal bartender to travel with him so he could always have one shaken up for him on demand.

The Ramos Gin Fizz consists of gin, heavy cream, lemon and lime juice, a sweetener like sugar or simple syrup, and orange flower water. Everything gets well and thoroughly shaken with ice until the drink is creamy, foamy, and ultra-chilled. Then, it gets poured into a tall glass with ice and topped with soda water. Garnishes can include an orange slice and cherries. It sounds like it might be a full-on drink, but Andrea Solomon said, "The result is silky, light, and frothy, unlike most sour-style cocktails."

As bar director and bartender at New Orleans Italian restaurant Pulcinella! and burlesque showbar The Original Nite Cap, Kimberly Patton-Bragg knows a thing or two about Southern cocktails. One that she's particularly fond of is a classic that dates back to the 1850s. She said, "Another New Orleans creation, the Brandy Crusta has depth and texture, a little slinky. It's a boozy brandy or cognac cocktail balanced by the sweetness of the sugar crust, with maraschino liqueur, curaçao, bitters, and lemon as the accessories that pull the outfit together."

Created by New Orleans bartender Joseph Santini, the Brandy Crusta rose to fame for its distinctive presentation. It was the first cocktail to have a sugared rim, and that paved the way for later creations like the Sidecar and Margarita. Classic recipes call for shaking the liquid ingredients with ice, then straining the concoction into the rimmed glass and adding a long lemon peel directly in the cocktail. Those unique touches add an element of fun to the drink, along with extra textures, flavors, and aromas.

Vibrant green, minty, and velvety, the Grasshopper is one of those drinks that might seem old-fashioned today, but Kimberly Patton-Bragg believes it deserves a comeback. She said, "The Grasshopper got a bad reputation during the super-sweet '70s, but it's an absolute guilty pleasure of mine. As legend has it, Philip Guichet created the drink for a cocktail contest in New York around 1918 and brought it back to Tujague's Restaurant, where it became a signature staple."

Although Prohibition prevented the Grasshopper from spreading too far beyond Tujague's in New Orleans at first, it really took off in the mid-20th century. Most recipes call for a simple mix of green crème de menthe, clear crème de cocoa, and heavy cream shaken with ice until thoroughly mixed and frosty cold, then strained into a glass. Some people garnish it with shaved chocolate or chocolate syrup. And if you want to stick to the original recipe, you can also add a brandy float at the end. Patton-Bragg said, "The brandy really lightens up the whole drink."

There's nothing overly complicated about the Lynchburg Lemonade, and that's part of what makes it appealing. It features a refreshing mix of Tennessee whiskey (Jack Daniel's is the usual go-to), orange liqueur, simple syrup, lime juice (or lime bar mix), and lemon-lime soda. It's named after the city that houses the famous Jack Daniel's distillery, but interestingly, it wasn't created there. As Marcus Henry told us, "Despite its Tennessee name, its creation is associated with Tony Mason, a restaurant owner in Huntsville, Alabama, in 1980."

While Mason may have paid homage to Jack Daniel's by naming his summery Southern drink after the brand's hometown, the favor wasn't returned. After a Jack Daniel's sales representative learned how to make the drink, the company launched a campaign for it without giving Mason any credit. Mason sued for over $13 million dollars, claiming the drink was a trade secret. He won the suit, but only received $1 in damages, and later, the ruling was overturned. Regardless of how the legal battle turned out, Mason's creation went on to become a popular cocktail well beyond its Alabama beginnings.

Sometimes you just want something straightforward that's easy to make, easy to drink, and tastes great. For Chuck Wooler, a bourbon and Coke is just that drink, and an iconic symbol of the South to boot. He said, "Bourbon is the South's spirit, and Coca-Cola was invented in Atlanta in 1886. Put them together and you have two American classics with Southern roots in one glass." And for the purists who think good bourbon is wasted in Coke, he said, "It's the opposite. A good bourbon makes it better. You taste more of the vanilla and spice."

Of course, the key to any great cocktail is getting the balance just right so that no one ingredient overpowers the others. Many bartenders agree that the perfect bourbon-to-coke ratio is one part bourbon to two parts Coke. That way, you can still taste the nuances of the bourbon with a bit of extra sweetness, softness, and fizz from the Coke. And if Coke isn't to your taste, you can always try other mixers that pair well with bourbon like soda and ginger beer.