Toast to World Cocktail Day with Reimagined Classic Cocktails
With World Cocktail Day just around the corner (May 13), I’m reaching out to share a few celebratory sips to commemorate the special day. From classic Negronis to vibrant Tikis, these drinks not only pack a punch, but are rich in history.
Dating back over two hundred years, the word “cocktail” was defined in 1806 as “a stimulating liquor composed of any kind of sugar, water and bitters.” Since then, cocktails have become prominent fixtures in culture, giving way to a variety of trends still present in society today. Beginning in the 1920s, the Singapore Sling rose in popularity due to its simplicity and reasonable price during a time when people had little to spend.
The timeless and versatile Martini, was developed in the 1950s in response to manufacturers’ ease in creating gin during prohibition. In tiki cocktails’ heyday in the ’80s, a majority of staple drinks were made exclusively with rum.
Now thirty years after the category exploded, mixologists use a wider variety of spirits including vodka and gin, creating an abundance of flavor possibilities. With the mixology world constantly evolving, these classic libations continue to inspire bartenders around the world.
In salute to cocktail history, enjoy the below array of hallmark recipes perfect for World Cocktail Day!
The 50:50 Martini
A balanced twist on the martini cocktail
1.5oz Bombay Sapphire Gin
1.5oz Martini extra dry Vermouth.
1 dash Orange bitters (optional)
Method: Stir with ice in a mixing glass for 1 minute and serve up in a chilled in a coupe glass. Garnish with a lemon twist.
Follow the Compass
A tropical twist on the classic Mai Tai cocktail.
2 oz. Bacardi 8
0.75 oz. Don’s Mix* instructions below
0.5 oz. St-Germain French Elderflower Liqueur
0.5 oz. Fresh Lime Juice
0.5 oz. unsweetened pineapple juice
2 cups of white grapefruit juice
1 cup of cinnamon simple syrup
Method: Whip shake all ingredients and strain into a Mai Tai glass with crushed ice. Garnish with mint top, cherry, pineapple wedge and dusted cinnamon
This classic will take you back in time to the 1950s
1.5 oz Bombay Sapphire Gin
1 oz lemon juice
1/4 oz simple syrup
1/4 oz Benedictine
1/2 oz Cherry heering
2 oz club soda
Method: Dry shake and garnish with a lemon slice.
A colorful twist on the timeless mule cocktail.
1.5oz Bombay Sapphire Gin
10 drops of Peaflower extract
Top with Ginger beer
Method: Build with ice in highball glass and stir well. Squeeze 3 lime wedges into the cocktail and watch the color change.
A fruity variation on the classic planter’s punch cocktail.
1.5 oz Banks Rum
0.75 oz Passion fruit syrup
0.25 oz St-Germain French Elderflower Liqueur
0.25 oz lime juice
0.25 oz mango vinegar
0.50 oz Aperol
Method: Shake all ingredients and double strain into a coupe. Garnish with a dehydrated lime wheel.
A staple in cocktail culture, negronis date back to the 1920s and are still a favorite among today’s drinks
1 oz. Bombay Sapphire Gin
¾ oz. Martini & Rossi Riserva Speciale Bitter
¾ oz. Martini & Rossi Riserva Speciale Rubino
Method: Stir & strain on fresh ice. Garnish with orange wedge.
Created by Mixologist Justin Lavenue (North American Winner of the 2015 Bombay Sapphire Most Imaginative Bartender Competition) and Available at Roosevelt Room in Austin, TX
1oz Bombay Sapphire Gin
1.5oz Bacardi Superior
0.75oz Dusse Cognac VS
1oz Lemon juice
1oz Orange juice
0.5oz Orgeat syrup
Method: Shake all and serve over ice in a collins glass. Float 0.75oz amontillado sherry on top. Garnish with maraschino cherry and an orange wheel.
A modern interpretation of the classic spritz
2 parts Brut Champagne
1½ parts St-Germain French Elderflower Liqueur
2 parts sparkling Water
Method: Fill a tall Collins glass with ice. Add Champagne first, then St-Germain, then Club Soda (the order is essential). Stir completely and garnish with a lemon twist.
The French 75
Dating back to the 1920s, this sparkling classic cocktail is one you’ll want to rediscover again
¾ oz Bombay Sapphire
½ shot of St-Germain French Elderflower Liqueur
½ oz freshly squeezed lemon juice
Top with Champagne
Method: Shake the first three ingredients with ice and strain into champagne glass, then top with champagne and lightly stir. Garnish with a cherry.
The gin and tonic reimagined for today’s modern era
1 ½ oz Bombay Sapphire EAST Gin
3 oz Fevertree tonic
Lime wedge OR different garnish (lemongrass, juniper, coriander, cassia bark, etc)
Method: Press lemongrass stem and lime wedge into base of glass. Fill with ice and build.
SAPPHIRE East Red Snapper
The bloody mary reinvented with gin
1 ½ parts BOMBAY SAPPHIRE East Gin
4 parts Tomato juice
¼ parts Lemon juice
¼ parts Soy sauce
Small palm of diced lemongrass
Pea of wasabi
Pinch of sea salt
Pinch of white pepper
Method: Build with ice in a highball. Garnish with lemongrass.