Celebrate National Cocktail Day with these easy & delicious recipes

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National Cocktail Day celebrates all types of cocktails, and also encourages people to create their own cocktails. National Cocktail Day is observed next on Sunday, March 24th, 2019. It has been observed annually on March 24th since 2014. We have rounded up some of our favorite cocktail recipes so you can enjoy just in time for Spring!

Watermelon Smash


1 oz. Seagram’s Watermelon Vodka

1.25 oz. Templeton Rye

.75 oz Demerara syrup

2 lemon wedges

6 mints


  • Muddle the lemons/mint and syrup.
  • Add the liquor/light shake and dirty dump in rocks glass.

Woodford Reserve Tea Punch

3oz. Unsweetened Tea

1.5oz. Strawberry Lemonade

1.5oz. Orange Juice

2.oz Woodford Reserve Distiller’s Select


  • Pour over ice in a teacup! Garnish with a mint sprig and a cinnamon stick

Corralejo Tequila Spicy Grapefruit Sour


2 ounces Corralejo Reposado

1 ounce grapefruit juice

1 ounce lime juice

½ ounce jalapeño simple syrup

1 egg white


  1. Add all ingredients to a cocktail shaker with ice
  2. Shake hard to chill and combine ingredients
  3. Strain out ice and shake hard again
  4. Strain into your glass
  5. Garnish & Enjoy!



4 oz. Stella Rosa Moscato d’Asti

1 oz. Orange Juice

3 oz. Pomegranate juice



  • Pour Stella Rosa Moscato d’Asti into glass.
  • Add juices then pomegranate. Stir and enjoy!

Cool & Dill-licious


1 ½ oz Crystal Head Vodka Aurora

½ oz St Germain Elderflower Liqueur

3 oz Tonic Water

3 slices of Cucumber

Pinch of Fresh Dill


  • Muddle cucumber, fresh dill Crystal Head Vodka and St Germain in a shaker.
  • Add ice and shake.
  • Strain into a highball glass over ice.
  • Garnish with dill sprig and cucumber slice.

Aloha Party


1 oz. orange juice

1 oz. mango juice

Stella Rosa Tropical Mango

½ oz. Rosa 22

Pinch of shredded coconut

Orange twist

Lime wheel

Edible flowers


  • Place ice in glass.
  • Add orange juice and mango juice.
  • Pour in Stella Rosa Tropical Mango.
  • Add Rosa 22. Garnish with shredded coconut, orange twist, lime wheel, and an edible flower.

A Rose By Any Other Name

35 mls Rose and Almond Infused Grey Goose Vodka*

10 mls Crème de Cacoa Blanc

10 mls Rose Liqueur

Rose Champagne or Prosecco

Infuse 1 bottle with 4 large tablespoons of dried rose pedals. Add in 8 drops of organic almond essence. Strain the rose pedals after 1–2 days or to taste. Stir the Vodka and the crème de cacoa, rose liqueur and vodka. Strain into a flute and top with champagne.

Cold Brew Cubana


  • 1.5 parts HAVANA CLUB Añejo Clásico rum
  • 0.75 part Cold Brew
  • 0.5 part Giffard Banana Liqueur
  • 3 drops of ginger bitters
  • 1 drop of vanilla extract

Method: Shaken. Serve in a coupe glass and garnish with a dehydrated banana chip.

Cuatro Presidente


· 1.5 parts BACARDÍ Añejo Cuatro

· 0.75 parts Martini & Rossi Rosso

· 0.25 parts Dry Curacao

· 2 dashes Angostura bitters

Method: Stir all ingredients with plenty of ice until very cold, strain into a coupe glass. Garnish with orange peel.

RUFFINO Strawberry Sparkler


½ part sugar

½ part water

1 ripe strawberries

½ part basil leaves, torn

1/8 part lime juice

1 part Ruffino Sparkling Rosé, chilled

Basil leaves and strawberries, to garnish


In a small saucepan bring the sugar and water to a boil, cook 2 minutes. Crush the strawberries well with the bottom of a jar or your hands. Add the basil and strawberries to the hot sugar syrup, cover and let cool at least 30 mins. Strain the syrup and add the lime juice. Add 1 ounce of strawberry syrup to a coupe or wine glass. Top with Ruffino Sparkling Rosé. Garnish with basil leaves and some sliced fresh strawberries if desired. TIPS: Strain and refrigerate the covered syrup up to 1 week. Try this breezy cocktail with raspberries or other seasonal soft fruit in place of the strawberries.

RUFFINO Citrus Pomegranate Prosecco Punch


· ½ part orange juice

· ½ part pink grapefruit juice

· ¼ part pomegranate juice

· 1 part Ruffino Prosecco, well chilled

· Slices of assorted citrus and pomegranate seeds, to garnish


In a large pitcher or punch bowl with plenty of ice combine the fruit juices. Pour the Ruffino Prosecco over top. Garnish generously with sliced citrus and pomegranate seeds. TIPS: For best flavour use freshly pressed juices as available. Ruffino Sparkling Rosé is a great choice for this recipe too.

Noble Punch


· 1.5 oz Casa Noble Crystal Tequila

· 0.5 oz lime juice

· 1 oz pineapple juice

· 0.75 oz simple syrup

· Soda water

· Dash bitters

· Pineapple wedge


Place Casa Noble, lime juice, pineapple juice, and simple syrup into shaker with ice. Shake until chilled. Strain into glass; top with soda and bitters. Garnish with pineapple wedge.

SVEDKA Rosé Clover


  • 2oz SVEDKA Rosé
  • .75oz Lillet Rose
  • .75oz Lemon Juice
  • .75oz 1:1 Simple Syrup
  • 4 Raspberries
  • 2 Dashes Orange Bitters


Add all ingredients to a mixing tin and shake vigorously with ice. Strain into a chilled coupe glass. Garnish with a triangular lemon twist and two skewered raspberries.

Noble Rita


  • 2 oz Casa Noble Crystal Tequila
  • 1 oz agave nectar
  • 1 oz lime juice
  • Lime wedge


Place ingredients, except lime wedge, into shaker with ice. Shake until chilled. Strain into glass (salt rim optional). Garnish with lime wedge.

Holiday Hendrick’s & Tonic

· 1 part Hendrick’s Gin

· 3 parts tonic water

Combine all ingredients in highball glass. Garnish with cranberry and cucumber.

Supersonic Gin & Tonic

· 2 parts Hendrick’s Gin

· 2 parts tonic water

· 1 part fresh espresso

· 1 barspoon simple syrup

Combine gin, tonic and simple syrup in a Collins glass. Wait for espresso to chill, or float espresso on top of the cocktail. Garnish with cucumber.

The Charleston Affair

· 2 parts Hendrick’s Gin

· 1 part Lillet Rose

· 1 part tonic water

· 1 part fresh young coconut water

· 1 part fresh lemon juice

· 2/3 part honey syrup

· 1 dash rose water

Fill a highball glass to the brim with high-quality ice, pour ingredients over the ice and mix gently. Top with a splash of premium tonic water. Garnish with a slice of fresh cucumber and rose petals.

Try It With:

· Cucumber, Mint

· Cucumber, Mint, Rose

· Cucumber, Mint, Lavender

· Lavender, Sage, Lemon

· Cucumber, Dill, Lemon Oil and/or Lemon Thyme,

· Grapefruit, Mint, Lemon Oil

· Pineapple, Rose Tea, Maple, Soda

Pair It With: Oysters and other delicacies from the ocean

Lone Star Sparkler

1 ½ oz Fistful of Bourbon

2 oz pear puree

¾ oz Ginger syrup

½ oz Lemon

2 oz Sparkling wine

Method: Combine ingredients except sparkling wine and shake well Strain into a rocks glass over ice Top with sparkling wine Garnish with a star anise.

NOLET’S Silver Raspberry Martini


1 oz. NOLET’S Silver Gin

1 oz. Lemon Juice

.5 oz. St. Germain Elderflower Liqueur

.25 oz. Simple Syrup

4 Raspberries + more for garnish

4 Mint Leaves

Method: Muddle raspberries, mint, lemon juice and simple syrup in a cocktail shaker. Add NOLET’S Silver and St. Germain with ice and shake. Strain into a Martini glass. Garnish with raspberries.

Kentucky Gin & Tonic

1.5 oz Rabbit Hole Rye Barrel Finished Gin

.75 Homemade Kentucky Tonic Syrup (see ingredients)

Method: Mix well and pour over rocks into Collins glass & top with soda

Homemade Kentucky Tonic Syrup Ingredients:

· Cinchona bark

· Lemon Grass

· Citrus Zest

Bourbon Mash (Rabbit Hole Recipe)

70% Corn

10% Malted Wheat

10% Honey Malted Barley

10% Malted Barley

Method: Simmer all ingredients in a medium saucepan for 20–30min and strain.

All Rabbits Go To Heaven

.75 oz. Rabbit Hole Rye

.25 oz. Pear Brandy

.25 oz. yellow Chartreuse

.5 oz. Carrot Syrup

.5 oz. Lemon Juice

Method: Shake/double Strain — top w/ Sparkling Wine

The Grand Margarita

· 3⁄4 parts Grand Marnier®

· 1 1⁄2 parts premium tequila

· 1⁄2 parts freshly squeezed lime juice

· Ice

· Lime wheel for garnish

Chandon Fizz

· 3 oz. Chandon California Brut

· 1 oz. elderflower liqueur

· Garnish: Orange twist

· Glass: Coupe glass

Croft Pink

Croft Pink Frosé — Croft Pink is the only ingredient in this labor-less cocktail of love! You only need to place the bottle of Port in the freezer for 12–24 hours before combining it with ice cubes in a blender until smooth and ready to drink.

The Finnish Line

1 ¼ oz. Finlandia Grapefruit Vodka

4 oz. Sparkling Grapefruit Water

Grapefruit Slice

Combine ingredients over crushed ice. Garnish with a grapefruit slice



1.5 Proper No. Twelve Irish Whiskey

.5 Aperol

.5 Lemon

.25 Simple

3 Bar Spoon Macerated Strawberries

Garnish: Basil Sprig


In a shaker muddle Strawberries. Combine the remaining ingredients, shake and strain into a rocks glass.

Macerated Strawberries


1 pint strawberries

3 large basil leaves, Chiffonade

1 pint of sugar


Cut Strawberries into small pieces. Combine with basil and sugar and mix vigorously, slightly bruising the strawberries. Cover and store for 12 hours.


1 oz Dill Infused St-Germain Elderflower liqueur

1 oz Bombay Sapphire gin

0.25 oz Green Chartreuse

.025 oz Honey Syrup

0.75 oz Lime Juice

3 Cucumber slices

5 Arugula Leaves

Method: Combine all ingredients into shaker with ice. Double strain into chilled rocks glass and garnish with piece of dill.

Written by

Tony Bowles is one of the youngest sought out journalists in the media world. He focuses on lifestyle, travel, entertainment, food and more! Based out of NYC.

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