The Five Cosmopolitans

5 Bartenders.
5 Cosmopolitan Recipes.
1 Famous Cocktail.

Cosmopolitan recipes from Neal Murray, Cheryl Cook, Melissa Huffsmith, Toby Cecchini, and
Dale "King Cocktail" DeGroff.
 

These aren't five variations on a Cosmopolitan recipe.
These are the recipes the bartenders gave me personally—the ones associated with creating, refining, or popularizing the Cosmopolitan — when I interviewed them about the cocktail's history, with one exception I need to be honest about. I can't remember whether Dale DeGroff gave me his recipe directly or whether I recorded it from a published source, since his Cosmopolitan has been documented so many times

over the years.
So for Dale's recipe, I'm using the first printed version I've found, published in 1994.

 

Read the stories behind who claims what on my
Cosmopolitan Cocktail History page — this page is just the recipes.

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Neal Murray — 1975 · Cork 'n Cleaver, Golden Valley, MN

The earliest documented claim

• 1.5 oz (45 mL) Gordon's vodka

• .75 oz (22 mL) Leroux triple sec

• .75 oz (22 mL) Rose's lime juice cordial

• .5 oz (15 mL) cranberry juice

Shake with ice, strain into a conical cocktail glass. Garnish with a lime wedge.
GOOD TO KNOW:
Neal's recipe reflects the well-spirits reality of how the drink actually spread.
Once bartenders in San Francisco picked it up from him, most used whatever triple sec and vodka were already in the well rather than his specific brands. What traveled bar to bar wasn't a fixed formula — it was a description: "a Kamikaze with a splash of cranberry, but served as a Martini." That was enough for any bartender who already knew how to make a Kamikaze to reproduce the drink on the spot. Multiple former San Francisco bartenders and co-workers independently confirmed the drink's presence following Murray's 1981 introduction of it to the city. 

Cheryl Cook — March 1989 · The Strand, Miami Beach

The independent Miami claim

• 2 oz (60 mL) Absolut Citron

• .5 oz (15 mL) triple sec

• .5 oz (15 mL) Rose's lime juice cordial

• .5 oz (15 mL) cranberry juice

Stir with ice, strain into a conical glass. Garnish with a lemon twist.
GOOD TO KNOW:
Cheryl herself initially told Gaz Regan she created the drink in 1985 — an honest misremembering of the year, since Absolut Citron wasn't released until 1988.

The March 1989 date was confirmed by locating the actual pink-covered Cosmopolitan magazine issue Cook named as her drink's inspiration.

​She said she used old-school vertical lemon twists, and an Italian issue of Cosmopolitan magazine took an overhead shot of her Cosmopolitans.

Melissa Huffsmith-Roth — 1989 · The Odeon, NYC

The uncredited upgrade

• 2 oz (60 mL) Absolut Citron

• 1 oz (30 mL) Cointreau

• 1 oz (30 mL) lime juice

• .5 oz (15 mL) cranberry juice

Shake vigorously with ice, strain into a chilled conical glass. Garnish with a lemon twist.

GOOD TO KNOW:
"The color should be a pale ballet pink and cloudy from the fresh lime juice and ice — clean and refreshing like a pink lemonade for grownups." — Melissa Huffsmith-Roth

The way the lemon twist was decribed to me leads me to believe the twists were cut by hulling out the meat of a lemon then rolling the rind and cutting. I don't remember seeing channel and zest knives behind the bar until the 2000s.

Toby Cecchini — 1987–1989? · The Odeon, NYC

The most confusing and controversial

• 1.5 oz (45 mL) Absolut Citron

• .75 oz (22.5 mL) Cointreau

• .75 oz (22.5 mL) lime juice

• .75 oz (22.5 mL) cranberry juice

Shake with ice, strain into a chilled conical glass. Garnish with a lemon twist.

GOOD TO KNOW:

This is the recipe Toby gave me directly in 2017. 
Cecchini's 2003 memoir places the drink's creation in 1987. In later interviews, he shifted the year to 1988 — around the same time Absolut Citron's 1988 launch became widely cited. 1989 is the year multiple former The Odeon co-workers and patrons all independently place his bartending promotion in the fall of 1989, and their accounts corroborate one another. (Cook similarly misremembered her own year at first — memory drift over three decades isn't unique to any one person in this story.)

It's worth noting that his published recipe hasn't stayed consistent either.

A 2019 Robb Report masterclass and Robert Simonson's cocktail app both credit him with a

scaled-up version of this same ratio (2 oz vodka, 1 oz each of the others). Even the International Bartenders Association's official recipe — credited to Cecchini by name — doesn't match any of these: it calls for 40 ml vodka, 15 ml Cointreau, 15 ml lime, and 30 ml cranberry, doubling the cranberry relative to Cointreau and lime, producing a sweeter, redder drink closer in spirit to Dale DeGroff's style than to the "brutal sour" Cecchini has described as his own preference. 
He's the only person connected to this history who claims sole authorship, and no independent source has corroborated his account.

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Dale DeGroff — mid-1990s · Rainbow Room, NYC

The one that became famous

• 1.5 oz (45 mL) Absolut Citron vodka

• .5 oz (15 mL) Cointreau

• .5 oz (15 mL) freshly squeezed lime juice

• 2 oz (60 mL) cranberry juice

Mix together in a cocktail shaker with ice. Strain into a chilled martini glass. Flame the orange peel with a match and drop it into the glass.
GOOD TO KNOW:

Published November 16, 1994, in The Central New Jersey Home News — the earliest known Cosmopolitan recipe found in print. The extra cranberry juice gives this version its signature deep red color, later echoed in Sex and the City.
 

Later versions, in DeGroff's own words:

2002 — The Craft of the Cocktail

• 1.5 oz (45 mL) citron vodka

• .5 oz (15 mL) Cointreau

• .25 oz (7.5 mL) fresh lime juice

• 1 oz (30 mL) cranberry juice

Shake with ice, strain into a chilled conical glass. Garnish with a flamed orange zest.
 

2018 — DeKuyper video recipe

• 1.5 oz (45 mL) Grey Goose Le Citron vodka

• .75 oz (22.5 mL) DeKuyper triple sec

• .25 oz (7.5 mL) lime juice

• 1 oz (30 mL) cranberry juice

Shake with ice, strain into a chilled conical glass. Garnish with a flamed orange zest.