Welcome to the WineGuide101 detour – where we temporarily shelve the Bordeaux and leap into the spirited world of cocktails. Think of it as wine’s slightly wilder cousin who insists on hosting the party. Whether you’re a whiskey sipper, tequila dancer, or gin-junkie, we’ve got your glass (and history) covered.

Side note: I put this guide together for my daughter, who’s swapping jazz hands for jiggers this summer. While on a break from her musical theatre and acting degree, she’s diving into the world of mixology. If you’re running a bar in London and fancy a smart, enthusiastic trainee with a flair for performance and a passion for cocktails, she’s on the lookout for a summer job! (email me here)

Mixology for the Curious and the Thirsty

This isn’t just a list – it’s a travelogue in a glass. Each cocktail has a backstory, perfect serve, and the best bottle to make it sing (or shout). We’ve delved into whiskey, tequila, gin, rum, and vodka, listing the top 10 cocktails per spirit – so you can impress your guests or just yourself on a Tuesday.

Expect recipes that read like a friendly bartender’s whisper, origins rooted in rebellion and innovation, and recommended premium spirits that don’t mess about. From a Sazerac born in New Orleans to a Paloma that rules Mexico, you’re about to take your tastebuds on a round-the-world pub crawl.

Why Should Wine Lovers Care?

Because knowing your way around a Negroni or a proper Margarita just makes you a better host. It’s also a reminder that while wine may whisper, cocktails occasionally shout from the rooftops – often wearing a pineapple hat.

Think of this guide as your cheat sheet to bar brilliance, whether you’re stocking your trolley, planning a party, or just curious about what makes a Manhattan more than a postcode.

Who’s It For?

• The wine geek who wants to cross-train.

• The dinner party host who needs more than “red or white?”

• The cocktail novice who doesn’t want to look daft at the bar.

• And you. Definitely you.

So get your shaker ready, stock up on citrus, and click below to start sipping history – one cocktail at a time.

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Whiskey Cocktails

1. Old Fashioned

• Recipe: 45 ml bourbon or rye whiskey, 1 sugar cube, 2–3 dashes Angostura bitters, a splash of water. Place the sugar cube in a rocks (Old Fashioned) glass and saturate with bitters and water. Muddle until dissolved, add several ice cubes, then pour in whiskey. Stir gently. Garnish with an orange twist and a cocktail cherry.
• History: Dating to the early 1800s as the classic “whiskey cocktail” of spirit, sugar, water, and bitters, it was dubbed “old-fashioned” by the 1880s as drinkers asked for the old-style cocktail. A popular myth credits its invention to the Pendennis Club in Louisville around 1881 (via bartender James E. Pepper), but recipes for an “Old Fashioned Whiskey Cocktail” appeared decades earlier.
• Recommended Spirit: Woodford Reserve Kentucky Bourbon – a smooth premium bourbon that stands up well in this spirit-forward cocktail.

2. Whiskey Sour

• Recipe: 45 ml bourbon, 25 ml fresh lemon juice, 20 ml simple syrup, (optional: a few drops of egg white). Shake all ingredients with ice (if using egg white, shake vigorously to emulsify) and strain into a chilled coupe or over fresh ice in an Old Fashioned glass. Garnish with half an orange slice and a maraschino cherry.
• History: The whiskey sour was first mentioned in an 1870 Wisconsin newspaper. A popular story attributes its creation to English steward Elliott Stubb in 1872 in Peru, but the 1870 print reference predates this. It became a classic formula (“sour”) balancing whiskey’s warmth with citrus and sweetness.
• Recommended Spirit: Jim Beam Black Bourbon – a premium bourbon with rich flavor that complements the sweet-sour balance.

3. Manhattan

• Recipe: 50 ml rye whiskey, 20 ml sweet red vermouth, 1–2 dashes Angostura bitters. Stir all ingredients with ice in a mixing glass, then strain into a chilled cocktail (martini) glass. Garnish with a maraschino cherry.
• History: Believed to be invented in New York City in the mid-1870s at the Manhattan Club for a banquet hosted by Jennie Jerome (Winston Churchill’s mother), the Manhattan’s true origin is debated. That popular story is likely fiction (Lady Churchill was abroad in 1874), and some accounts credit a bartender named “Black” in the 1860s. By the 1880s the recipe was recorded in bartending guides. The Manhattan became one of the six basic cocktails listed by David A. Embury in 1948 and remains a staple whiskey drink.
• Recommended Spirit: Rittenhouse Rye – a bottled-in-bond rye whiskey that gives the Manhattan its classic spicy backbone.

4. Mint Julep

• Recipe: 60 ml bourbon, 10 ml simple syrup (or 1 tsp sugar), 8–10 fresh mint leaves. Gently muddle mint and syrup in a julep cup or highball glass. Add crushed ice, pour in bourbon, and stir until the cup frosts. Top with more crushed ice to fill and garnish with a mint sprig.
• History: Originating in the American South in the 18th century, the mint julep was first described in print in 1770 (in a satirical poem) and by 1803 as a Virginia drink of “spirited liquor with mint” taken in the morning. It became associated with Kentucky bourbon by the 19th century and has been the official cocktail of the Kentucky Derby since 1938.
• Recommended Spirit: Maker’s Mark Bourbon – a wheated Kentucky bourbon that pairs smoothly with the mint and sugar.

5. Irish Coffee

• Recipe: 40 ml Irish whiskey, 90 ml hot strong coffee, 15 ml brown sugar syrup (or 1–2 tsp brown sugar), 30 ml lightly whipped heavy cream. In a warmed glass mug, stir whiskey, hot coffee, and sugar until dissolved. Float the whipped cream on top by pouring it gently over the back of a spoon. Do not stir – drink the hot coffee-through-cream.
• History: Created in winter 1943 by bartender Joe Sheridan at Foynes Airbase (Ireland) to warm American travellers, it was later popularised in the U.S. by writer Stanton Delaplane who worked with San Francisco’s Buena Vista Café in 1952 to recreate it. Sheridan’s original recipe (Irish whiskey, hot coffee, sugar, topped with cream) became a classic.
• Recommended Spirit: Jameson Irish Whiskey – a globally available Irish whiskey that delivers the smooth, malty taste ideal for this warming coffee cocktail.

6. Boulevardier

• Recipe: 45 ml bourbon or rye whiskey, 30 ml sweet vermouth, 30 ml Campari. Stir with ice and strain into a chilled coupe or rocks glass over fresh ice. Garnish with an orange zest twist.
• History: Essentially a whiskey Negroni, the Boulevardier was invented in late 1920s Paris. It first appeared in Harry McElhone’s 1927 “Barflies and Cocktails,” credited to Erskine Gwynne – an American expatriate who named it after his magazine, Boulevardier. The equal-parts original fell out of fashion for decades but surged back in popularity during the modern craft cocktail revival.
• Recommended Spirit: Bulleit Rye – a high-rye whiskey whose spice cuts through the bitter Campari, creating a balanced Boulevardier.

7. Rusty Nail

• Recipe: 45 ml Scotch whisky (blended or single malt), 25 ml Drambuie. Pour over ice in a rocks glass and stir gently. Optionally garnish with a lemon twist.
• History: A simple two-ingredient cocktail first recorded by name in the 1960s, though Scotch with Drambuie was known earlier as the “B.I.F.” (British Industries Fair cocktail) in 1937. The name “Rusty Nail” gained traction after 1963 when the Drambuie Company’s chairwoman endorsed the drink in the New York Times. It was a Rat Pack favourite; legend says Dean Martin and Frank Sinatra helped popularise it.
• Recommended Spirit: Johnnie Walker Black Label – a well-regarded blended Scotch whose smoky-honey notes blend perfectly with sweet Drambuie.

8. Whiskey Highball

• Recipe: 60 ml whiskey (often Japanese or Irish whiskey), 120–150 ml chilled club soda. Pour whiskey into an ice-filled highball glass, top with soda (ratio ~1:2.5 to 1:3), and give a gentle stir. Garnish with a lemon peel (optional).
• History: The whiskey-soda Highball originated in the late 19th century and appeared in an 1895 bartending book as the “Splificator.” The term “highball” for spirit + soda became common by the 1890s. One story credits English actor E.J. Ratcliffe in 1894 ordering Scotch and soda in a New York bar. It gained global popularity, especially in Japan during the 1950s–60s.
• Recommended Spirit: Suntory Kakubin Japanese Whisky – a light, smooth blended whisky famously used in Japanese highballs.

9. Sazerac

• Recipe: Rinse a chilled rocks glass with a dash of absinthe (discard excess). In a mixing glass, muddle 1 sugar cube with 2–3 dashes Peychaud’s bitters and a few drops of water. Add 50 ml rye whiskey and ice, then stir. Strain into the absinthe-rinsed glass (no ice). Squeeze a lemon peel to express oils over the drink, then discard the peel.
• History: Often called America’s oldest cocktail, the Sazerac originated in antebellum New Orleans. It was originally made with Sazerac de Forge et Fils cognac and Peychaud’s bitters. When cognac became scarce due to phylloxera in the late 1800s, rye whiskey was used instead. The absinthe rinse was added later, and by 1908, the modern form was printed. In 2008, the Sazerac was declared the official cocktail of New Orleans.
• Recommended Spirit: Sazerac Rye – this namesake straight rye whiskey (produced by Buffalo Trace) hews to historic practice and yields an authentic Sazerac experience.

10. Whiskey Smash

• Recipe: 60 ml bourbon, 25 ml fresh lemon juice, 15 ml simple syrup, 4–6 mint leaves, plus optional seasonal fruit (e.g. muddled lemon wedges). In a shaker, muddle mint (and fruit, if using) with syrup and lemon juice. Add bourbon and ice; shake well. Strain into an ice-filled rocks glass. Garnish with a mint sprig and lemon wheel.
• History: A close cousin of the Mint Julep, the Smash dates back to at least the 1860s. Bartender Harry Johnson’s 1888 guide includes an “Old-Style Whiskey Smash” served over ice with mint and seasonal fruits. The drink enjoyed a modern revival when legendary bartender Dale DeGroff reintroduced it (with muddled lemon and mint) at New York’s Rainbow Room in the early 2000s.
• Recommended Spirit: Wild Turkey 101 Bourbon – a high-proof bourbon that retains full flavor when smashed with mint, citrus, and ice.

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Tequila Cocktails

1. Margarita

• Recipe: 50 ml blanco tequila, 25 ml fresh lime juice, 20 ml Cointreau (or triple sec). Shake vigorously with ice and strain into a chilled cocktail glass with a half salt rim. Garnish with a lime wheel. For a rocks version, strain over fresh ice in a tumbler.

• History: The Margarita’s origin story is a bit of a mystery—like any great diva. Some say it was created in 1948 by Dallas socialite Margarita Sames at her Acapulco villa. Others trace it back to 1930s Tijuana, or earlier. There’s even a 1937 British cocktail book with a nearly identical “Picador.” No matter where it began, by 1953 it was declared the “drink of the moment” in Esquire magazine—and it’s been riding that lime wave ever since.

• Recommended Spirit: Patrón Silver – a clean, crisp blanco that lets the lime and orange sing while keeping the agave front and centre.

2. Paloma

• Recipe: 50 ml reposado tequila, 15 ml fresh lime juice, 120 ml grapefruit soda (or a mix of 50 ml fresh grapefruit juice, 50 ml soda water, and 10 ml simple syrup). Build in an ice-filled highball glass. Stir gently. Garnish with a lime wedge. Optional salt rim.

• History: Spanish for “dove,” the Paloma is a refreshing Mexican highball whose exact origin is a mystery. It gained popularity in the 1950s, likely thanks to the introduction of grapefruit soda in Mexico. Some credit Don Javier Delgado Corona of La Capilla bar in Tequila, Mexico—but even he denied inventing it! Either way, it’s now arguably more beloved in Mexico than the Margarita.

• Recommended Spirit: Herradura Reposado – its mellow oak and agave sweetness shine in this zesty sip.

3. Ranch Water

• Recipe: 45 ml blanco tequila, 15 ml fresh lime juice, top up with 100 ml Topo Chico (or other sparkling mineral water). Build in an ice-filled highball glass and garnish with a lime wedge.

• History: This West Texas classic allegedly began with ranchers mixing tequila and sparkling water in the heat of the 1960s. Simple, crisp, and unpretentious, Ranch Water stayed local until the 2010s when bars in Austin put it on the map. Now, it’s a modern cult favourite.

• Recommended Spirit: Código 1530 Blanco – clean, pure agave taste that lets the freshness do the talking.

4. Tequila Sunrise

• Recipe: 50 ml tequila, 100 ml orange juice, 15 ml grenadine. Build in a highball glass over ice: tequila and OJ first, then gently pour grenadine down the side. Don’t stir. Garnish with orange slice and cherry.

• History: Born in the 1970s at The Trident in Sausalito, California, this version replaced an earlier Prohibition-era recipe. It became a rock-star drink when The Rolling Stones ordered rounds of them during their 1972 tour—soon dubbed the “cocaine and Tequila Sunrise tour.” The Eagles’ 1973 hit sealed the legend.

• Recommended Spirit: Jose Cuervo Tradicional – a 100% agave staple that actually sponsored the Stones’ wild ride.

5. Tequila Old Fashioned

• Recipe: 60 ml reposado or añejo tequila, 5 ml agave syrup, 2 dashes Angostura bitters, 2 dashes orange bitters. Stir with ice in a rocks glass, garnish with an orange peel.

• History: A modern twist on the whiskey original, this tequila remix appeared in the early 2000s as bartenders explored agave’s potential in spirit-forward cocktails. Whether called a Tequila Old Fashioned or Oaxaca Old Fashioned (if mixed with mezcal), it’s a new-school classic.

• Recommended Spirit: Don Julio Añejo – rich and velvety, it brings warmth, caramel, and depth to this serious sipper.

6. Tequila Negroni (aka “Tegroni”)

• Recipe: 30 ml reposado tequila, 30 ml sweet vermouth, 30 ml Campari. Stir with ice and strain into a rocks glass over fresh ice. Garnish with an orange twist.

• History: One of the many Negroni spin-offs from the 2010s cocktail boom. Tequila’s earthy notes play surprisingly well with bitter Campari. It’s sometimes called an “Agavoni,” but whatever the name, it’s a bold, bitter twist on a beloved Italian formula.

• Recommended Spirit: Cazadores Reposado – bright and herbal enough to tango with Campari’s bitterness.

7. Bloody Maria

• Recipe: 50 ml tequila, 100 ml tomato juice, 15 ml lime juice, 2 dashes Worcestershire sauce, 2 dashes hot sauce, a pinch of salt, pepper, and celery salt. Roll with ice (don’t shake), strain into an ice-filled glass. Garnish lavishly.

• History: Swap vodka for tequila and boom—you’ve got a Bloody Maria. It rose in the late 20th century in the U.S. Southwest and Mexico, bringing more flavour and edge to brunch than its vodka cousin.

• Recommended Spirit: Espolòn Blanco – lively, peppery, and cheap enough to not cry over the celery salt.

8. Tequila Espresso Martini

• Recipe: 45 ml reposado tequila, 30 ml fresh espresso (or cold brew concentrate), 20 ml coffee liqueur, 15 ml simple syrup. Shake hard with ice, strain into a chilled coupe. Garnish with three coffee beans.

• History: A 2010s twist on Dick Bradsell’s 1980s Espresso Martini. Swapping vodka for tequila gives it a bit more earth and complexity. The rise of coffee cocktail culture has helped this one land on menus everywhere.

• Recommended Spirit: El Tesoro Reposado – aged and complex enough to stand up to coffee’s roast without disappearing.

9. Tequila Spritz

• Recipe: 45 ml blanco tequila, 20 ml lime juice, 15 ml agave syrup, 60 ml Prosecco, splash of club soda. Build in a large wine glass over ice, garnish with citrus and fresh herbs.

• History: A baby of the 2010s spritz boom, this tequila take is refreshing, light, and built for summer terraces. While not a traditional cocktail, it’s a hit among those who love their agave bubbly.

• Recommended Spirit: Casa Dragones Blanco – ultra-smooth, ultra-premium, and perfect for daytime sipping.

10. Mezcalita (Bonus Mezcal Margarita)

• Recipe: 50 ml mezcal, 25 ml fresh lime juice, 20 ml Cointreau or orange liqueur. Shake with ice, strain into a salt-rimmed glass (chilled or on the rocks). Garnish with a lime wheel.

• History: As mezcal surged in global popularity, bartenders began swapping it into classic tequila drinks. The Mezcalita is essentially a Margarita with smoke. It’s a great intro for people curious about mezcal but still clinging to citrus.

• Recommended Spirit: Montelobos Mezcal Joven – earthy and smoky but balanced enough to let the lime sing.

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Gin Cocktails

1. Dry Martini

• Recipe: 60 ml London Dry gin, 10–15 ml dry vermouth. Stir with ice and strain into a chilled martini glass. Garnish with a lemon twist or olive (depending on whether you’re feeling zesty or salty).

• History: The Martini’s roots trace back to the 19th-century Martinez—a gin, sweet vermouth, and maraschino blend. By the early 20th century, the Dry Martini emerged as a cleaner, sharper evolution. Some say it was born at the Knickerbocker Hotel in NYC, others point to San Francisco. Either way, by the 1920s it had become the drink of the stylish and sharp.

• Recommended Spirit: Tanqueray No. TEN – ultra-premium with a citrusy lift that plays beautifully with dry vermouth.

2. Negroni

• Recipe: 30 ml gin, 30 ml Campari, 30 ml sweet vermouth. Stir over ice in a rocks glass. Garnish with an orange peel.

• History: Created in 1919 when Count Camillo Negroni asked his bartender to make his Americano stronger by replacing soda water with gin. The bartender obliged, and the rest is bittersweet history. It’s become a bartender favourite—and the flagship of the Negroni Week charity campaign.

• Recommended Spirit: Beefeater – bold, juniper-forward, and traditional, which is exactly what a Negroni needs.

3. Gin & Tonic

• Recipe: 50 ml gin, 150 ml tonic water. Build in an ice-filled highball glass. Garnish with a lime wedge or peel—bonus points if you match your gin’s botanicals.

• History: This wasn’t just a drink—it was a health hack. In 19th-century British India, officers added gin to their daily dose of quinine (which fought malaria) to make it more palatable. Thus, the G&T was born. Churchill even said it saved “more Englishmen’s lives and minds than all the doctors in the Empire.”

• Recommended Spirit: Hendrick’s – cucumber and rose petal-infused, especially lovely with cucumber or a sliver of pink grapefruit.

4. Tom Collins

• Recipe: 60 ml Old Tom gin, 25 ml fresh lemon juice, 20 ml simple syrup. Shake with ice, strain into an ice-filled Collins glass, top with soda water, stir gently. Garnish with lemon and a cherry.

• History: Named after an 1874 hoax where people were told “Tom Collins” was badmouthing them at the pub next door. Bartenders created the drink to match the name, and the prank went viral—19th-century style. The drink is basically a fizzy Gin Sour, and it’s stuck around ever since.

• Recommended Spirit: Hayman’s Old Tom Gin – slightly sweeter than London Dry, just like the original would’ve been.

5. Gimlet

• Recipe: 60 ml gin, 30 ml fresh lime juice, 22 ml simple syrup (or use 30 ml Rose’s Lime Cordial for a traditional kick). Shake with ice and strain into a chilled coupe. Garnish with a lime wheel.

• History: Born at sea, this one’s all about scurvy prevention. The Royal Navy mixed gin and lime juice as a daily ration. Legend has it, named for Sir Thomas Gimlette, who prescribed it to sailors. Classy and citrusy—with just enough bite.

• Recommended Spirit: Plymouth Gin – smooth, round, and naval-approved. A perfect match.

6. French 75

• Recipe: 45 ml gin, 20 ml fresh lemon juice, 20 ml simple syrup. Shake with ice, strain into a flute, top with 60 ml Champagne. Garnish with a lemon twist.

• History: Created in 1915 at Harry’s New York Bar in Paris by Harry MacElhone. Named after the French 75mm field gun due to its “kick.” It’s gin’s answer to bubbly elegance and works as well at brunch as it does for a New Year’s toast.

• Recommended Spirit: Bombay Sapphire – clean and crisp, with just enough floral lift to hold up to the bubbles.

7. Singapore Sling

• Recipe: 30 ml gin, 15 ml Cherry Heering, 7.5 ml Cointreau, 7.5 ml Bénédictine, 120 ml pineapple juice, 15 ml lime juice, 10 ml grenadine, 1 dash Angostura bitters. Shake all with ice, strain into a tall glass with fresh ice. Garnish with a pineapple slice and cherry.

• History: Created in 1915 at Raffles Hotel by bartender Ngiam Tong Boon. The drink was designed as a “ladies’ cocktail” to sneak booze into a fruity disguise during more buttoned-up times. Sweet, complex, tropical—and historic.

• Recommended Spirit: Beefeater – a classic gin that won’t get lost in this fruit-forward carnival.

8. Ramos Gin Fizz

• Recipe: 60 ml gin, 30 ml fresh lemon juice, 15 ml fresh lime juice, 30 ml simple syrup, 60 ml heavy cream, 15 ml egg white, 3 drops orange flower water, top with soda. Dry shake all but soda for 10 seconds. Add ice and shake another 15–30. Strain into a tall glass (no ice), top slowly with soda to raise a foamy head. No garnish.

• History: Created in 1888 by Henry C. Ramos in New Orleans. The original recipe called for a 12-minute shake (!) by a line of “shaker boys.” It was so iconic that during Prohibition, governors called in National Guardsmen to keep up demand.

• Recommended Spirit: Tanqueray London Dry – holds its own under a blanket of foam and cream.

9. Aviation

• Recipe: 50 ml gin, 15 ml Maraschino liqueur, 15 ml fresh lemon juice, 5–10 ml crème de violette (optional). Shake with ice, strain into a coupe. Garnish with a cherry.

• History: First published in 1916 by Hugo Ensslin at the Hotel Wallick in NYC. The sky-blue hue (from crème de violette) inspired the name. For decades, the violette was hard to find, so many skipped it. But modern bars have revived this floral classic.

• Recommended Spirit: Bombay Sapphire – balanced and floral, it doesn’t overwhelm the delicate ingredients.

10. Bramble

• Recipe: 50 ml gin, 25 ml lemon juice, 12 ml simple syrup. Shake and strain over crushed ice in a rocks glass. Drizzle 15 ml crème de mûre (blackberry liqueur) over the top. Garnish with fresh blackberries and a lemon slice.

• History: A modern classic created by Dick Bradsell in 1984 at Fred’s Club in Soho, London. Inspired by blackberry picking in his youth, it’s a Gin Sour turned hedgerow tribute. The drink became an ‘80s hit and helped revive gin as a serious cocktail base.

• Recommended Spirit: Beefeater – it’s what Bradsell used, and it keeps the bramble crisp, not cloying.

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Rum Cocktails

1. Daiquiri

• Recipe: 60 ml white rum, 25 ml fresh lime juice, 20 ml simple syrup. Shake well with ice and strain into a chilled coupe glass. Garnish with a lime twist or wedge for the classic serve.

• History: The Daiquiri is the James Bond of rum cocktails—refined, punchy, and effortlessly cool. It was born around 1898–1902 in the Cuban mining town of Daiquirí. American engineer Jennings Cox is credited with mixing lime, sugar, and rum to keep his workers cool and, presumably, more cheerful. U.S. Navy officers helped export the drink stateside by 1909. Later, famed bartender Constantino Ribalaigua at Havana’s El Floridita elevated it to high art. Even Hemingway had his own (no-sugar, extra-booze) twist.

• Recommended Spirit: Bacardí Carta Blanca – the OG Cuban-style white rum. Light, clean, and historically accurate.

2. Mojito

• Recipe: 60 ml white rum, 30 ml fresh lime juice, 20 ml sugar syrup (or 2 teaspoons sugar), 6–8 fresh mint leaves, 90 ml chilled club soda. Muddle mint with lime juice and sugar in a highball glass. Add rum and ice, stir gently, then top with soda. Garnish with a sprig of mint and a lime wheel.

• History: The Mojito’s roots run deep—back to the 1500s when a rum, lime, and mint concoction called “El Draque” was used medicinally by pirates like Sir Francis Drake. Fast forward to 20th-century Havana, where it evolved into the Mojito we know today. La Bodeguita del Medio in Old Havana claims fame, thanks in part to Ernest Hemingway, who allegedly wrote, “My mojito in La Bodeguita…” on the wall. It became a symbol of Cuba’s vibrant cocktail culture and remains a global favourite.

• Recommended Spirit: Havana Club 3 Años – classic Cuban rum with grassy notes that play perfectly with lime and mint.

3. Piña Colada

• Recipe: 45 ml white or lightly aged rum, 90 ml pineapple juice, 30 ml cream of coconut (e.g. Coco López), 15 ml fresh lime juice. Blend all ingredients with one cup of crushed ice until smooth or shake vigorously and strain over ice. Serve in a hurricane or large glass. Garnish with a pineapple wedge and a cherry.

• History: The Piña Colada was invented in 1954 by bartender Ramón “Monchito” Marrero at the Caribe Hilton in San Juan, Puerto Rico. After three months of tinkering, he struck gold with the creamy, tropical combo of rum, coconut, and pineapple. The drink was such a hit, it became the hotel’s signature and was later declared Puerto Rico’s national drink in 1978. A rival claim from Barrachina Restaurant (1963) exists, but the Hilton’s story is more widely accepted.

• Recommended Spirit: Don Q Cristal – a smooth Puerto Rican rum that’s practically designed for this cocktail.

4. Mai Tai

• Recipe: 40 ml aged Jamaican rum, 20 ml Martinique rhum agricole vieux (or another aged rum), 15 ml orange Curaçao, 15 ml orgeat (almond syrup), 10 ml fresh lime juice, 5 ml sugar syrup. Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a mint sprig and the spent lime shell.

• History: Created in 1944 by tiki legend Victor “Trader Vic” Bergeron in Oakland, California, the Mai Tai was reportedly served to Tahitian guests who exclaimed “Maita’i roa ae!” (“Out of this world!”), and the name stuck. There’s a long-standing rivalry with Don the Beachcomber, who created a different version in the ’30s, but Vic’s Mai Tai is the gold standard. It became a staple in tiki bars and Polynesian-themed restaurants around the world.

• Recommended Spirit: Appleton Estate 12-Year Rare Casks – rich, funky, and full of Jamaican character.

5. Cuba Libre

• Recipe: 50 ml gold or white rum, 10 ml fresh lime juice, 120 ml chilled Coca-Cola. Build directly in a highball glass over ice. Stir gently and garnish with a lime wedge or wheel.

• History: The Cuba Libre (Spanish for “Free Cuba”) emerged around 1900, just after Cuba gained independence following the Spanish–American War. American soldiers in Havana reportedly mixed Coca-Cola (newly introduced) with local rum and lime as a patriotic toast. Despite its simplicity, this highball became a symbol of cross-cultural drinking and global pop culture—yes, it’s essentially a Rum & Coke, but the lime makes it official.

• Recommended Spirit: Bacardí Gold – the light vanilla and soft spice from this iconic brand complements cola beautifully.

6. Dark ’n Stormy

• Recipe: 60 ml dark rum (preferably Goslings), 100 ml ginger beer. Build in an ice-filled highball glass. Pour the ginger beer first, then float the rum gently on top for that signature storm-cloud look. Garnish with a lime wedge.

• History: A Bermudian legend, the Dark ’n Stormy was born shortly after World War I when British naval officers stationed in Bermuda began mixing Goslings Black Seal Rum with local ginger beer to beat the heat. Its name came from one sailor’s observation that the drink looked like “the colour of a cloud only a fool or a dead man would sail under.” Goslings eventually trademarked the name, so technically, it can’t be called a Dark ’n Stormy unless it uses their rum.

• Recommended Spirit: Goslings Black Seal – spicy, molasses-rich, and the only rum officially allowed in a true Dark ’n Stormy.

7. Hurricane

• Recipe: 60 ml dark rum, 60 ml white rum, 30 ml passion fruit syrup (or purée), 30 ml fresh lemon juice, 15 ml orange juice, 15 ml simple syrup, 15 ml grenadine. Shake all ingredients with ice and strain into a large hurricane glass filled with crushed ice. Garnish with an orange slice and cherry.

• History: This New Orleans classic was created in the 1940s at Pat O’Brien’s bar. Whiskey was hard to come by during the war, so bars were forced to buy huge amounts of rum to get their hands on more desirable stock. To use up the excess, Pat O’Brien mixed up this tropical punch in a curved glass that resembled a hurricane lamp. It became a hit and is now a must-drink on Bourbon Street.

• Recommended Spirit: Plantation Original Dark – a rich, caramel-spiced rum that complements the hurricane’s fruity chaos.

8. Planter’s Punch

• Recipe (Jamaican style): 60 ml dark Jamaican rum, 30 ml fresh lime juice, 20 ml simple syrup (or 15 ml grenadine and 15 ml sugar syrup), 2 dashes Angostura bitters. Shake or stir with ice, pour into a tall glass. Top with a splash of soda (optional). Garnish with orange, pineapple, cherry, and mint if you’re feeling tropical.

• History: Planter’s Punch is more of a formula than a fixed recipe, often summarised as: “One of sour, two of sweet, three of strong, four of weak.” The first printed recipe appeared in an 1878 London magazine, likely based on Jamaican drinking customs. It became a staple in rum punch menus across the Caribbean and the tiki bar scene later adopted and adapted it liberally.

• Recommended Spirit: Myers’s Original Dark Rum – robust, earthy, and molasses-rich, it’s a punch’s best friend.

9. Zombie

• Recipe: 45 ml aged Jamaican rum, 45 ml gold Puerto Rican rum, 30 ml 151-proof Demerara rum, 20 ml fresh lime juice, 15 ml Falernum, 15 ml Don’s Mix (cinnamon syrup + grapefruit juice), 1 tsp grenadine, 1 dash absinthe, 2 dashes Angostura bitters. Blend with 3/4 cup crushed ice for 5 seconds, pour into a large tiki mug. Garnish with mint and a flaming lime shell (optional, but dramatic).

• History: The Zombie was the tiki drink that started it all. Invented in 1934 by Donn Beach (aka Don the Beachcomber), it was designed to revive a hungover customer who later claimed it turned him into a “zombie.” The drink’s complexity and strength—originally capped at two per guest—helped kick off the tiki craze. It gained international fame at the 1939 World’s Fair in New York.

• Recommended Spirit: Hamilton 151 – a full-throttle Demerara rum that adds the muscle (and flame) this beast needs.

10. Painkiller

• Recipe: 60 ml Pusser’s Navy Rum, 120 ml pineapple juice, 30 ml cream of coconut, 30 ml orange juice. Shake with ice and pour into a tiki mug or tall glass filled with crushed ice. Dust generously with freshly grated nutmeg. Garnish with orange slice and cherry.

• History: Created in the early 1970s at the Soggy Dollar Bar on Jost Van Dyke in the British Virgin Islands—so named because there’s no dock, and patrons have to swim ashore. Owner Daphne Henderson created the cocktail as a tropical cure-all, and sailors loved it. In the 1980s, Charles Tobias of Pusser’s Rum trademarked the name and locked it to their navy-style rum.

• Recommended Spirit: Pusser’s Navy Rum – dark, bold, and with a salty swagger that defines this beachside legend.

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Vodka Cocktails

1. Vodka Martini (“Kangaroo”)

• Recipe: 60 ml vodka, 10 ml dry vermouth. Stir (or shake à la Bond) with ice and strain into a chilled martini glass. Garnish with an olive or a lemon twist.

• History: The vodka Martini, originally dubbed the “Kangaroo,” emerged in the 1950s as vodka exploded in Western markets. By the ‘70s and ‘80s, it had eclipsed gin in many bars, thanks to vodka’s clean profile and Hollywood’s influence—most notably James Bond’s infamous “shaken, not stirred.” Though purists may argue for gin, vodka brought new fans to the Martini glass.

• Recommended Spirit: Grey Goose – ultra-smooth and perfect for sipping straight up.

2. Bloody Mary

• Recipe: 50 ml vodka, 100 ml tomato juice, 15 ml lemon juice, 2–3 dashes Worcestershire sauce, 2 dashes hot sauce, pinch of salt and pepper. Optional: celery salt, horseradish, or pickle brine. Roll (don’t shake) with ice, strain into a tall ice-filled glass. Garnish boldly—celery, olives, pickles, bacon, go wild.

• History: Often attributed to Fernand Petiot at Harry’s New York Bar in 1920s Paris, the Bloody Mary began as vodka and tomato juice. When Petiot moved to the St. Regis in NYC, he added spice, and the modern version was born. The name’s origins vary—from Queen Mary I to a waitress or even a patron’s girlfriend. Regardless, it’s ruled the brunch menu ever since.

• Recommended Spirit: Absolut Vodka – clean and grainy enough to hold its own in a savoury mix.

3. Moscow Mule

• Recipe: 50 ml vodka, 120 ml ginger beer, 15 ml fresh lime juice. Build in a copper mug or highball over ice, stir gently, and garnish with lime.

• History: The brainchild of John Martin (who needed to sell vodka) and Jack Morgan (who owned a ginger beer company) in 1941 LA. They threw in some copper mugs and a bit of Hollywood PR magic—and a classic was born. The Mule helped introduce vodka to the American palate and made ginger beer cool again.

• Recommended Spirit: Smirnoff No. 21 – the original choice, sharp and dependable.

4. Cosmopolitan

• Recipe: 40 ml citrus vodka, 15 ml Cointreau, 15 ml fresh lime juice, 30 ml cranberry juice. Shake hard with ice, strain into a chilled martini glass. Garnish with a flamed orange peel or lemon twist.

• History: Though similar drinks existed earlier, the modern Cosmo rose in the late ‘80s, refined by Toby Cecchini in NYC. It shot to fame thanks to Sex and the City, becoming the go-to cocktail for city girls everywhere. Pretty, pink, and surprisingly punchy.

• Recommended Spirit: Absolut Citron – the original citrus vodka behind the cocktail’s boom.

5. Screwdriver

• Recipe: 50 ml vodka, 100 ml orange juice. Build in a highball with ice, stir, garnish with an orange slice.

• History: Simple and effective, the Screwdriver got its name from American oil workers in the Middle East who stirred vodka into their OJ with—you guessed it—a screwdriver. The first printed mention came in a 1949 Timemagazine article. It’s proof that sometimes, two ingredients are all you need.

• Recommended Spirit: SKYY Vodka – neutral enough to let the juice do its thing.

6. White Russian

• Recipe: 50 ml vodka, 25 ml coffee liqueur, 25 ml heavy cream. Build vodka and coffee liqueur in a rocks glass over ice, float cream on top. Stir gently if desired.

• History: A creamy variation of the Black Russian, which debuted in 1949 in Brussels. The White Russian followed in the 1960s, but it truly became iconic thanks to The Big Lebowski (1998), where “The Dude” made it his drink of choice.

• Recommended Spirit: Ketel One – smooth and structured, it handles the rich sweetness like a champ.

7. Espresso Martini

• Recipe: 45 ml vodka, 30 ml fresh espresso, 20 ml coffee liqueur, 10 ml simple syrup. Shake vigorously with ice (to create a good foam), strain into a coupe or martini glass. Garnish with three coffee beans.

• History: Created in 1983 by London mixologist Dick Bradsell when a customer asked for a drink to “wake me up and then f*** me up.” Originally called a Vodka Espresso, it was later renamed the Espresso Martini during the ‘tini craze. A modern bar staple with cult status.

• Recommended Spirit: Stolichnaya (Stoli) – bold enough to stand up to espresso’s punch.

8. Sex on the Beach

• Recipe: 40 ml vodka, 20 ml peach schnapps, 40 ml orange juice, 40 ml cranberry juice. Shake with ice, strain into a highball with fresh ice. Garnish with an orange slice and cherry.

• History: Allegedly invented in 1987 in Florida to promote peach schnapps during spring break. Bartender Ted Pizio came up with the name to appeal to the crowd’s top two interests: beaches and, well, the rest is in the title. It became a sweet sensation across America.

• Recommended Spirit: Absolut Peach or regular vodka + Peachtree schnapps – juicy and unapologetically fun.

9. Lemon Drop Martini

• Recipe: 50 ml vodka, 20 ml triple sec, 25 ml fresh lemon juice, 15 ml simple syrup. Shake well with ice, strain into a sugar-rimmed martini glass. Garnish with a lemon twist.

• History: Created in the 1970s by Norman Jay Hobday at San Francisco’s Henry Africa’s bar. Meant to be a “vodka sour in disguise,” it was named after the lemon drop candy and helped launch the flavoured martini trend of the late ‘90s.

• Recommended Spirit: Ketel One Citroen – citrus-forward and a natural fit for this sweet-sour classic.

10. Moscow Mule (encore mention)

• Recipe: Rewind to #3 for the specs—it’s just that good.

• History: Worth repeating: it didn’t just make vodka famous in the U.S., it redefined American cocktail culture. With its spicy fizz, citrus pop, and iconic copper mug, the Mule proved vodka didn’t have to be boring.

• Recommended Spirit: Still Smirnoff – can’t argue with the original.

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Brandy Cocktails

1. Sidecar

• Recipe: 50 ml cognac, 20 ml triple sec (Cointreau), 20 ml fresh lemon juice. Shake well with ice and strain into a chilled coupe glass. Optional: sugar-rimmed edge. Garnish with an orange or lemon twist.

• History: The Sidecar dates back to World War I and is said to have been created at the Ritz Hotel in Paris for a customer who arrived in a motorcycle sidecar. Its elegance and balance made it one of the original “sours” that shaped cocktail craft. It’s also one of the few brandy drinks to remain consistently popular for a century.

• Recommended Spirit: Rémy Martin VSOP – refined, smooth, and just enough weight to carry the citrus and orange liqueur.

2. Brandy Alexander

• Recipe: 30 ml brandy, 30 ml dark crème de cacao, 30 ml cream. Shake with ice and strain into a chilled cocktail glass. Garnish with grated nutmeg.

• History: A rich and decadent dessert cocktail, the Brandy Alexander evolved from an earlier gin-based Alexander. It became a hit in the early 20th century, appearing in elite hotel bars and even referenced in The Thin Man films. John Lennon famously enjoyed them—calling them “milkshakes.”

• Recommended Spirit: Courvoisier VS – smooth and fruity, a great base for this indulgent drink.

3. Stinger

• Recipe: 45 ml brandy, 20 ml white crème de menthe. Shake (or stir) with ice and strain into a rocks or martini glass.

• History: Dating back to at least 1890, the Stinger became a high-society favourite in the early 20th century. Cary Grant and James Bond both ordered them on screen. It’s minty, sharp, and an after-dinner drink with vintage charm.

• Recommended Spirit: Hennessy VS – bold enough to stand up to the mint without getting lost.

4. Vieux Carré

• Recipe: 30 ml rye whiskey, 30 ml cognac, 30 ml sweet vermouth, 2 dashes Peychaud’s bitters, 2 dashes Angostura bitters, 1 barspoon Bénédictine. Stir all ingredients with ice, strain into a rocks glass over a large cube. Garnish with a lemon twist.

• History: Created in the 1930s at the Hotel Monteleone in New Orleans, the Vieux Carré (French for “Old Square”) is a boozy, complex blend of American and French spirits. It’s the cocktail embodiment of the French Quarter.

• Recommended Spirit: Pierre Ferrand Cognac – beautifully balanced with enough depth to pair with spice and vermouth.

5. Metropolitan

• Recipe: 60 ml brandy, 30 ml sweet vermouth, 2 dashes Angostura bitters. Stir with ice and strain into a coupe. Garnish with a cherry or twist.

• History: Think of it as the brandy Manhattan. This simple, elegant mix predates Prohibition and was once as common as its whiskey cousin. It’s rich, warming, and a great showcase for aged brandy.

• Recommended Spirit: Martell VS – strong, fruity, and perfect for a short stirred sipper.

6. Japanese Cocktail

• Recipe: 45 ml brandy, 10 ml orgeat, 2 dashes Angostura bitters. Stir with ice and strain into a chilled coupe or cocktail glass. Garnish with a lemon twist or none at all.

• History: No actual Japanese ingredients here—it was named in honour of Japan’s first diplomatic visit to the U.S. in the 1860s. It appears in Jerry Thomas’s 1862 Bartenders Guide and is one of the earliest examples of orgeat in Western drinks. A sleeper hit for cocktail nerds.

• Recommended Spirit: Germain-Robin Brandy – Californian, artisanal, and full of character.

7. Horse’s Neck

• Recipe: 50 ml brandy, 100–120 ml ginger ale, 2 dashes Angostura bitters. Build in a highball glass over ice. Garnish with a long spiral of lemon peel (the “neck”).

• History: Originally a non-alcoholic Victorian drink, booze found its way into the Horse’s Neck by the early 1900s. It was popular with officers in the British navy and is still a refreshing, easy-drinking classic.

• Recommended Spirit: E&J XO Brandy – smooth, accessible, and works nicely with ginger spice.

8. Between the Sheets

• Recipe: 30 ml cognac, 30 ml white rum, 30 ml triple sec, 15 ml lemon juice. Shake with ice and strain into a chilled coupe. Garnish optional.

• History: Invented in the 1930s—most likely at Harry’s New York Bar in Paris—this risqué riff on a Sidecar adds rum for a slightly tropical twist. It’s stronger than it sounds and deserves more attention than its cheeky name implies.

• Recommended Spirit: Hine Rare VSOP – refined yet punchy enough to hold its own against rum and citrus.

9. Pisco Sour (Brandy adjacent)

• Recipe: 60 ml pisco, 30 ml lime juice, 20 ml simple syrup, 15 ml egg white, 2 dashes Angostura bitters. Shake all but ice first (dry shake), then add ice and shake again. Strain into a coupe. Garnish with bitters on the foam.

• History: Pisco is a South American grape brandy—this drink is claimed by both Peru and Chile, with fierce debate over whose is “correct.” What’s not in question: it’s delicious, foamy, and iconic. A must-know for any mixologist.

• Recommended Spirit: Barsol Pisco – clean, floral, and widely available.

10. B&B (Brandy & Bénédictine)

• Recipe: 30 ml brandy, 30 ml Bénédictine. Stir with ice and strain into a coupe or rocks glass. Optionally serve on the rocks.

• History: Created in the 1930s at the 21 Club in New York, it quickly became a favourite digestif. The monk-made French herbal liqueur Bénédictine brings sweet spice, while the brandy delivers warmth and balance. Simple, yet incredibly satisfying.

• Recommended Spirit: Cognac or Armagnac – like Rémy Martin or Château de Laubade, depending how French you’re feeling.

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Mezcal Cocktails

1. Mezcal Margarita (aka Mezcalita)

• Recipe: 50 ml mezcal, 25 ml fresh lime juice, 20 ml Cointreau or triple sec. Shake with ice and strain into a salt-rimmed rocks glass (on the rocks or up). Garnish with a lime wheel or wedge.

• History: As mezcal gained popularity in the 2010s, bartenders started using it in place of tequila in classic drinks. The Mezcalita is a smoky twist on the Margarita, offering earthier, more complex notes. It’s now a favourite at craft cocktail bars and mezcalerías alike.

• Recommended Spirit: Montelobos Mezcal Joven – approachable, artisanal, and perfectly balanced between smoke and citrus.

2. Oaxaca Old Fashioned

• Recipe: 40 ml reposado tequila, 15 ml mezcal, 1 barspoon agave syrup, 2 dashes Angostura bitters. Stir with ice and strain into a rocks glass over a large cube. Garnish with an expressed orange peel.

• History: Created in 2007 by Phil Ward at Death & Co. in New York, this cocktail helped launch mezcal into the mainstream. It’s a smart update on the Old Fashioned template, blending the smoothness of aged tequila with the smoky intensity of mezcal.

• Recommended Spirit: Del Maguey Vida – bold, earthy, and smoky enough to cut through the richness.

3. Naked and Famous

• Recipe: 22.5 ml mezcal, 22.5 ml Aperol, 22.5 ml yellow Chartreuse, 22.5 ml fresh lime juice. Shake with ice and strain into a coupe. No garnish needed.

• History: Invented by Joaquín Simó at NYC’s Death & Co. in 2011, this drink is a perfect balance of smoky, bitter, herbal, and citrus. It’s become a modern classic almost overnight, proving that mezcal can shine in equal-parts cocktails.

• Recommended Spirit: Ilegal Mezcal Joven – smoky but clean, great for highlighting the other complex ingredients.

4. Mezcal Negroni

• Recipe: 30 ml mezcal, 30 ml sweet vermouth, 30 ml Campari. Stir with ice and strain into a rocks glass over fresh ice. Garnish with an orange twist.

• History: A smoky riff on the classic Negroni, this modern variant swaps out gin for mezcal. The drink first appeared in the early 2010s as bartenders began exploring mezcal’s versatility. The smokiness cuts through Campari’s bitterness beautifully.

• Recommended Spirit: Mezcal Unión Uno – great agave character and a touch of sweetness to round out the bitter edges.

5. Smoke & Mirrors

• Recipe: 45 ml mezcal, 20 ml amaro (e.g. Averna or Cynar), 20 ml lemon juice, 10 ml simple syrup. Shake with ice and strain into a coupe or rocks glass. Garnish with a lemon twist.

• History: A contemporary cocktail created in craft bars, Smoke & Mirrors plays on mezcal’s savoury profile by pairing it with rich, herbal amaro and bright citrus. It’s a newer drink without a formal origin, but it’s become a bartender favourite for showcasing mezcal’s range.

• Recommended Spirit: Bozal Ensamble – layered and slightly wild, perfect for cocktails that lean earthy.

6. Mezcal Mule

• Recipe: 50 ml mezcal, 15 ml fresh lime juice, 100–120 ml ginger beer. Build in a copper mug or highball glass filled with ice. Stir gently. Garnish with lime wedge and optional sprig of mint.

• History: A smoky remix of the classic Moscow Mule, this modern bar favourite taps into mezcal’s earthy depth while keeping the refreshment factor high. It’s become a go-to for introducing mezcal to first-timers—familiar format, unexpected flair.

• Recommended Spirit: Ilegal Mezcal Joven – smooth, peppery, and perfect for a drink that balances fire and fizz.

7. Division Bell

• Recipe: 22.5 ml mezcal, 22.5 ml Aperol, 22.5 ml maraschino liqueur, 22.5 ml fresh lime juice. Shake with ice and strain into a chilled coupe. Garnish with a grapefruit twist.

• History: Created by bartender Phil Ward (of Oaxaca Old Fashioned fame) at Mayahuel in NYC. Named after a Pink Floyd album, this cocktail offers a smoky, bittersweet, citrusy trip—kind of like a mezcal-infused Last Word.

• Recommended Spirit: Del Maguey Vida – a trusted go-to that stands up beautifully to Aperol and lime.

8. Mezcal Paloma

• Recipe: 50 ml mezcal, 15 ml fresh lime juice, 120 ml grapefruit soda (or fresh grapefruit + soda + sugar). Build in a salt-rimmed highball over ice, stir gently. Garnish with grapefruit wedge.

• History: This drink is a natural twist on the classic Paloma, beloved in Mexico. Swapping tequila for mezcal gives it a smoky, floral note that enhances the grapefruit’s tang and elevates the highball to a whole new level.

• Recommended Spirit: Rey Campero Espadín – vibrant, smoky, and full of rustic agave character.

9. Oaxacan Negroni (aka Mezcal Negroni – revisited)

• Recipe: 30 ml mezcal, 30 ml sweet vermouth, 30 ml Campari. Stir with ice and strain into a rocks glass over a big cube. Garnish with a flamed orange peel.

• History: While we touched on this earlier, it’s strong enough to earn its own numbered slot. This smoky rendition of the Negroni has become a menu staple in bars around the world. Bartenders love it for its boldness and balance.

• Recommended Spirit: Los Nahuales Joven – rich and complex, it holds its own against Campari’s bitter edge.

10. Mezcal Sour

• Recipe: 50 ml mezcal, 25 ml fresh lime juice, 20 ml agave syrup, 15 ml egg white. Dry shake (without ice), then shake again with ice. Strain into a coupe and garnish with 2–3 drops of bitters or a lime twist.

• History: Inspired by the classic pisco or whiskey sour, this version lets mezcal shine with a velvety citrus balance and that unmistakable smoky signature. Now a staple of modern mezcal menus worldwide.

• Recommended Spirit: Bozal Ensamble – a blend of wild agave varieties, perfect for creating a layered sour with presence.

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Final 5 Wildcards

Let’s wrap the entire cocktail guide in style with a Final 5 wildcards to showcase spirits not yet fully explored (plus a bit of crossover flair). These drinks are beloved, brilliant, and often overlooked. Consider them the after-party.

1. Sazerac (Cognac version – the original)

• Recipe: Rinse a chilled rocks glass with absinthe and discard the excess. In a mixing glass, muddle 1 sugar cube with 2 dashes Peychaud’s bitters and a few drops of water. Add 50 ml cognac and ice, stir until chilled, and strain into the glass (no ice). Express a lemon peel over the drink and discard the peel.

• History: The Sazerac is widely considered America’s first cocktail, originally made with cognac in 1830s New Orleans by apothecary Antoine Peychaud. It was named after the Sazerac de Forge et Fils cognac brand, later adapted with rye whiskey after a wine blight ravaged France’s vineyards.

• Recommended Spirit: Pierre Ferrand 1840 – a vintage-style cognac made to match 19th-century specifications.

2. Boulvardier (Bonus pour)

• Recipe: 45 ml bourbon or rye, 30 ml sweet vermouth, 30 ml Campari. Stir with ice and strain into a rocks glass over a large cube. Garnish with an orange twist.

• History: Though already covered in the whiskey section, it’s worth repeating as a final five favourite. This Prohibition-era riff on the Negroni was created by American expat Erskine Gwynne in 1920s Paris. Its rich, bittersweet profile makes it a perfect cold-weather alternative to its gin cousin.

• Recommended Spirit: Elijah Craig Small Batch – robust and spicy enough to balance the bold Campari.

3. Corpse Reviver No. 2

• Recipe: 20 ml gin, 20 ml Cointreau, 20 ml Lillet Blanc, 20 ml fresh lemon juice, dash of absinthe. Shake with ice and strain into a coupe. Garnish optional.

• History: Designed as a hangover cure in the 1930s, this elegant and sharp drink was featured in Harry Craddock’s Savoy Cocktail Book. “Four of these taken in swift succession will un-revive the corpse again,” he warned. It’s crisp, citrusy, and utterly alive.

• Recommended Spirit: Sipsmith London Dry – classic, clean, and strong enough to carry the citrus and aromatics.

4. Last Word

• Recipe: 22.5 ml gin, 22.5 ml green Chartreuse, 22.5 ml maraschino liqueur, 22.5 ml fresh lime juice. Shake with ice and strain into a coupe glass. No garnish.

• History: First served at the Detroit Athletic Club in the 1920s, the Last Word faded into obscurity until Seattle bartender Murray Stenson revived it in the early 2000s. Its equal-parts balance of sweet, tart, and herbal is cocktail alchemy at its finest.

• Recommended Spirit: Tanqueray – assertive juniper character that holds its own against the bold Chartreuse.

5. Vesper Martini

• Recipe: 60 ml gin, 20 ml vodka, 15 ml Lillet Blanc. Shake with ice and strain into a martini glass. Garnish with a thin lemon peel.

• History: Immortalised by James Bond in Casino Royale (1953), the Vesper was created by author Ian Fleming. Bond’s original version called for Kina Lillet (now replaced by Lillet Blanc) and became a signature of spy sophistication. It’s boozy, elegant, and dangerously drinkable.

• Recommended Spirit: Gordon’s Gin + Belvedere Vodka – honour the Bond blend with crisp botanicals and clean vodka.

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And there you have it – from Moscow to Oaxaca, from martinis to mai tais, you’ve now travelled the entire cocktail globe without ever leaving your bar stool. If your shaker’s sweating and your ice tray’s empty, take heart: that’s the sign of a job well stirred.

But fear not, dear reader – I’ll be back to my first love (wine) tomorrow. The grapes have been glaring at me from the rack all week, wondering why agave and vermouth are getting all the attention. Until then, keep your spirits up… and your garnishes photogenic. 🍸