You’re standing there. Fridge door wide open. Staring at a half-empty carton of oat milk, a lonely lemon, and that bottle of gin you bought for a party three months ago. The "what drinks can i make" dilemma is real. We’ve all been there. Most people think you need a massive mahogany bar cart filled with bitters and artisanal syrups to make something decent.
They’re wrong.
Honestly, some of the best cocktails—and mocktails, for the sober-curious among us—come from basic pantry staples. You don't need a degree in mixology. You just need to understand the balance of sweet, sour, and spirit. It’s chemistry, basically. But the kind you can actually drink.
The Secret Ratio Most People Get Wrong
If you want to know what drinks you can make, you have to start with the "Golden Ratio." Professional bartenders like Dale DeGroff, often called the "King of Cocktails," have preached this for decades. It’s 2:1:1. Two parts spirit, one part sweet, one part sour.
That’s it.
If you have a bottle of vodka, some sugar, and a lime, you have a Gimlet. Swap vodka for tequila? You’ve got a Margarita. Swap the lime for lemon and use honey instead of sugar? Now you’re drinking a Bee’s Knees. It is incredibly versatile.
Most home drinkers mess this up by over-pouring the juice. You end up with a sugary mess that masks the flavor of the booze. Or, worse, you go too heavy on the alcohol and it burns all the way down. Stick to the ratio. Measure it. Use a shot glass, a measuring spoon, or even a literal cap from the bottle if you have to. Precision matters more than the quality of the gin.
Seriously. Even cheap plastic-bottle vodka tastes okay if the acid-to-sugar balance is tight.
What Drinks Can I Make When My Fridge Is Basically Empty?
Let's get specific. You probably have more options than you think.
👉 See also: Why Haste of the Day is Ruining Your Productivity (and How to Fix It)
The Jam Jar Trick
If you have a near-empty jar of jam or marmalade, do not throw it away. This is a pro-tier move. Pour two ounces of gin or vodka directly into that jam jar. Add a splash of lemon juice. Screw the lid on tight and shake the life out of it. The leftover fruit preserves act as your "sweet" component and add a complex texture that simple syrup just can't touch.
Blackberry jam works wonders with bourbon. Orange marmalade is a dream with gin. It’s low-waste, high-effort-energy, and honestly looks pretty cool if you serve it right in the jar.
The Coffee Cabinet Staples
Got instant coffee? You can make a "poor man's" Espresso Martini. Take a teaspoon of instant coffee, a little hot water to dissolve it, some sugar, and vodka. Shake it with ice—hard. The friction creates that iconic foam. According to food scientist Harold McGee, the proteins in coffee (even the cheap stuff) are what stabilize those tiny air bubbles.
Tea Is Your Best Friend
If you’re wondering what drinks can i make without buying expensive liqueurs, look at your tea collection. Earl Grey infused into gin for just two hours creates a floral, bergamot-heavy spirit that tastes like it cost fifty bucks. Green tea works beautifully with tequila. You aren't just making a drink; you're layering flavors.
Stop Buying Simple Syrup
People actually buy pre-bottled simple syrup. It’s wild. It is literally just sugar and water.
Heat equal parts sugar and water in a pan until the sugar dissolves. Let it cool. That’s it. If you want to get fancy, throw in some rosemary from the garden or a few peppercorns. This "infusion" method is how high-end bars in New York and London justify charging $22 for a drink. You can do the exact same thing in five minutes while wearing your pajamas.
Actually, try making "rich" simple syrup. Use a 2:1 ratio of sugar to water. It has a heavier mouthfeel. It makes your home-made Old Fashioned feel silky, almost decadent.
The Mocktail Pivot: When You Don't Want the Buzz
The "what drinks can i make" question shouldn't always involve alcohol. The non-alcoholic market is exploding. The IWSR Drinks Market Analysis shows that the "NoLo" (No and Low alcohol) sector is growing faster than traditional spirits.
But you don't need Seedlip or Lyre’s to make a good mocktail.
Apple Cider Vinegar (ACV) is your secret weapon. Wait. Don't go.
If you use a tiny splash—maybe half a teaspoon—of ACV in a glass of sparkling water with some muddled berries and honey, it provides that "bite" that alcohol usually offers. It tricks your palate. It mimics the acidity and fermentation of a shrub, which is an old-school colonial drink. It’s refreshing, healthy-ish, and doesn't leave you with a headache at 8:00 AM.
Common Myths About Ice and Glassware
Most people think ice is just for cooling. It's not. Ice is an ingredient.
When you shake a drink, the ice melts slightly. This is called dilution. It’s necessary. If you drink straight gin, it’s aggressive. If you stir it with ice for thirty seconds, the water content softens the ethanol burn and opens up the botanicals.
And for the love of all things holy, stop using those tiny, half-melted ice cubes from the plastic tray that tastes like the back of your freezer. If your ice smells like frozen peas, your drink will taste like frozen peas. Buy a bag of "good" ice from the store or at least use filtered water in your trays.
As for glassware? Use whatever. A wine glass is fine for a Gin and Tonic. A coffee mug works for a hot toddy. Don't let the lack of a "coupe" glass stop you from making a Daiquiri. The liquid doesn't know what shape the glass is.
Beyond the Basics: Using Herbs and Spices
Check your spice rack.
- Black Pepper: Incredible on top of a strawberry-based drink.
- Cinnamon: Don't just save it for eggnog. A pinch in a whiskey sour adds warmth.
- Salt: A tiny pinch of salt (or saline solution) suppresses bitterness and enhances sweetness. It’s why Margaritas have salted rims. It’s not just for aesthetics; it’s a flavor hack.
Actionable Steps for Your Next Drink
Stop overthinking. Start with what you have. If you’re still staring at your counter wondering what drinks can i make, follow this logic flow:
- Identify your base: Do you have a spirit (Vodka, Gin, Rum, Tequila, Whiskey) or are you going alcohol-free?
- Find your acid: Lemon and lime are standard. Grapefruit is underrated. Even a splash of white wine vinegar can work in a pinch if you're making a syrup.
- Choose your sweetener: White sugar, honey, maple syrup, or even the syrup from a can of peaches.
- Add the "X Factor": This is where you get creative. Fresh mint from the garden? A dash of hot sauce? A splash of soda water?
- Shake or Stir: If there’s juice, dairy, or egg whites, shake it hard. If it’s just spirits and sugar (like a Negroni or Old Fashioned), stir it gently with plenty of ice.
- Garnish: This isn't just for looks. The oils from a twisted lemon peel hit your nose before the drink hits your tongue. Since flavor is 80% smell, this is a non-negotiable step.
Go to your kitchen. Open a drawer. Find a jar. Make something. The worst-case scenario is it tastes bad and you pour it out. The best-case? You just found your new signature house cocktail using nothing but a leftover lime and a spoonful of honey.
Advanced Flavor Pairing Table
To help you decide what to mix, look at these classic combinations that always work.
Base Spirit | Best Pantry Pairing | Why It Works
--- | --- | ---
Vodka | Tomato Juice & Tabasco | The savory "Bloody Mary" profile masks the neutral spirit perfectly.
Gin | Cucumber & Black Pepper | Accentuates the botanical, piney notes of juniper.
Tequila | Grapefruit Soda & Salt | The "Paloma" is more refreshing than a Margarita and easier to make.
Rum | Lime & Mint | The "Mojito" build relies on the grassiness of the rum.
Bourbon | Maple Syrup & Bitters | Maple adds a woodsy depth that matches the charred oak of the barrel.
Zero-Proof | Ginger Ale & Lime | The ginger heat provides the "throat hit" missing from booze.
Moving Forward With Your Bar Skills
The goal isn't to buy every bottle at the liquor store. It's to be resourceful. Start by mastering the Daiquiri (Rum, Lime, Sugar). It is the ultimate test of balance. Once you can make a perfect Daiquiri, you can make anything. You’ll understand how the acid cuts the sugar and how the spirit carries both.
Next time you’re at the store, don't buy a pre-made "Sour Mix." Buy a bag of lemons. Your taste buds will thank you.
Keep your ice fresh. Keep your sugar simple. Keep your ratios tight. You now have the blueprint to handle any "what drinks can i make" situation with total confidence. Get mixing.