Because you can be a savvy saver and also make a killer cocktail or two.
If we had a dollar for every time someone said “cost of living crisis”, we probably wouldn’t have to worry about the cost of living crisis. We’re all in our budgeting era, whether we like it or not, so we may as well lean in and swap some saving advice while we’re at it. We’ll go first: track your monthly spending, get creative in the kitchen, and check out some cashback apps, if you’re so inclined. Oh, and make some of these cocktails.
We are in no way financial advisors, but we are, however, experts in great drinks and how to get the most bang for your buck when making them. That might include choosing versatile spirits and mixers that can be used across multiple cocktails (and avoiding niche liqueurs you’ll only use once), trying your hand at DIY syrups and garnishes (fun and flavourful!) or making no- or low-alc versions, which are often cheaper per serve.
This selection of 10 budget-friendly cocktails hero versatile spirits and only need a few basic ingredients. We also offer up a second easy cocktail to make with the same core elements so you have a choice of drinks without needing to go back to the shops.
A two-ingredient cocktail that punches well above its weight, the Carajillo is a simple but elegant mix of fresh espresso and Licor 43 – a golden Spanish liqueur laced with citrus, spice and vanilla. Served layered or shaken, it’s part nightcap, part pick-me-up. The drink’s origins are debated – from Cuban soldiers to Spanish cafes – but its status as a cult favourite is undisputed. Whether you opt for velvety and aerated or smooth and slow-sipping, this bittersweet tipple proves there’s beauty in restraint.
What to make next: If you also have gin and a few staples on hand, get the most of that Licor 43 with an Oliveto – together with gin, sugar syrup, lemon juice and olive oil, it creates a silky-smooth twist on a Gin Sour.
You can’t beat this creamy classic with cult status. The White Russian is a velvety blend of vodka, coffee liqueur and thickened cream. Born in 1940s Belgium, but named for its starring spirit, this cocktail soared to fame after its iconic role in The Big Lebowski. Rich, sweet and smooth, it’s endlessly customisable – try horchata, rum or even goat’s milk for a twist – and it’s easy to layer if you’re after that Insta-worthy finish. A crowd-pleasing favourite that proves coffee and cream aren’t just for breakfast – and that a fancy-looking cocktail doesn’t have to break the bank.
What to make next: You already have coffee liqueur and vodka, so you can simply swap the cream in this recipe for sugar syrup and espresso, and shake up a classic Espresso Martini.
A West Texas staple with bonafide country vibes, Ranch Water is the ultra-refreshing, ultra-simple cousin of the Margarita. Made with just blanco tequila, fresh lime juice and soda water (plus a pinch of salt if you know what’s good), it’s crisp, citrusy and barely sweet – perfect for porch hangs or post-ranch knock-offs. Though its true origin is hotly debated, its popularity is undeniable, now a fixture from Austin bars to backyard barbecues. And the best part? It’s made for tweaking – try it spicy, fruity or just how the cowboys like it: ice-cold and easy going.
What to make next: For another easy twist using that tequila and lime juice, mix them in a salt-rimmed glass with Coca-Cola to create a deceptively flavoursome Batanga cocktail.
Red wine and cola might sound like an unlikely duo, but in the Kalimotxo, they make pure magic – and a great talking point at house parties. Speaking of, this tipple is not only affordable but also reliable, because you can almost always guarantee there’ll be a bottle of red and Coca-Cola somewhere in your house. A beloved Basque invention born from a dodgy wine rescue mission in the ’70s, this equal-parts mix is refreshing, effortlessly cool and surprisingly sophisticated. Coke’s sweet vanilla tang meets red wine’s bold acidity, making it the ultimate low-lift, high-reward cocktail.
What to make next: You can’t go wrong with Sangria. Chop up whatever fruit you have lying around and throw it into a jug with that red wine, ice and a slug of brandy, and pour it around for an instant party.
What to make next: Leaving out the crème de mûre, you’ve got all the right ingredients to shake up an easy but tangy, classic Gin Sour.
What to make next: If you have a tin of peaches on hand, blitz them up to create a puree and add it to the prosecco instead of OJ to make a quick Bellini.
Spicy, bold and zesty, the Dark ‘n’ Stormy has serious seafaring appeal and affordability. Born in Bermuda and built on a base of dark rum and fiery ginger beer, it’s said to have been named by a sailor who compared its stormy appearance to ominous skies no sailor should face. The original recipe features Gosling’s Black Seal Rum, but any high-quality dark or spiced rum will do the trick – just steer clear of ginger ale. Serve it with lime, crystallised ginger and plenty of ice for a drink that’s as dramatic as it is delicious.
What to make next: There are many riffs on the Mule, but if you also have a bottle of tequila in easy reach, you might like to swap it for the vodka to make a Mexican Mule.
The Classic Martini is the ultimate cocktail flex – and can come across fancy when you’re watching your pennies. Traditionally made with gin and dry vermouth, it’s stirred (never shaken, James Bond had it all wrong) over ice, then strained into a chilled glass and finished with a lemon twist. Mastering the perfect ratio is key – adjust the gin-to-vermouth balance to suit your taste, whether you like it bone-dry or a little wet. Cold is crucial, so don’t skip the frosty glass. Whether you take yours with a twist or a trio of olives, the Martini is a timeless tipple for good reason.
What to make next: The only thing better than a fancy Martini is a batch of them made ahead of time. When friends pop over, pull out the Freezer Door Martini and you’ll be pretty pleased with yourself.
Born from necessity in 19th-century England, the Whisky Highball began as a clever workaround for a Cognac shortage and soon became a staple. Its appeal only grew with Queen Victoria’s love of all things Scottish and the rise of carbonated water. Today, it’s a symbol of refined simplicity – just whisky, soda and good ice – perfected by Japanese bartenders with sharp precision. Light, long and perfectly balanced, it’s the ultimate example of less being more (but also costing less, too). The secret? Quality ingredients, crystal-clear ice and the right ratio.
What to make next: It’s not a stretch to think you might also have sugar, lemon and an egg in the house, so you could mix them together with that whisky to make a frothy Whisky Sour.
We can’t get enough of the gin and tonic. This timeless classic is crisp, refreshing and won’t burn a hole in your wallet. Born in colonial India as a way to make malaria medicine (quinine) more palatable, tonic water soon made its way back to Britain, where someone wisely added gin. The G&T quickly became a national favourite, even winning Winston Churchill’s approval. These days, you’ll find gins of every flavour and tonics with a twist, making it one of the easiest drinks to riff on, so experiment with all those botanicals and enjoy.
How to improve on the G&T: Look fancier than you really are by nailing your garnish game. Do as the Spanish do and offer different herbs and fruits to match the flavours in your gin of choice.
