World Cocktail Day was created to celebrate the first recorded definition of the word cocktail. That distinction belongs to a New York tabloid named The Balance and Columbian Repository. While the word “cock-tail” has been found in print much earlier, the actual definition “a stimulating liquor, composed of spirits of any kind, sugar, water and bitters” was not set in print until May 13, 1806. It was written by editor Harry Croswell in response to a reader’s inquiry.
In our modern times, the word “cocktail” has become a generic expression to mean any type of alcoholic drink that includes at least one spirit.
In the past, bars across the world would have celebrations to commemorate this auspicious occasion. Unfortunately, due to the current pandemic and social distancing, World Cocktail Day gatherings of this type are not possible.
It is up to us, as individuals, to make sure this important day does not go unnoticed. Perhaps we could throw small, 10 person soirees (this includes yourself, no trying to sneak an extra person in!). Or, if that’s not possible, celebrate yourself with a cocktail made in the true definition of the word.
Here is a small list of classic cocktails with recipes that would fit the bill:
Old Fashioned (Rye, Bourbon, Rum, Whiskey – they all work as base spirits)
- 1/2 oz. Simple Syrup
- 1 dash of bitters
- 2 oz. whiskey (or base spirit of choice)
- large orange peel
Put the simple syrup and bitters into an Old Fashioned glass. Fill half the glass with ice and stir.
Using a vegetable peel, hold the orange over the glass and cut off a large peel, expressing the orange oil into the glass.
cut off the rough edges of the peel and then squeeze the peel over the glass. Place the peel into the glass.
Add the base spirit and then fill with ice and stir.
Aviation
- 2 oz Gin
- 1/2 oz Maraschino Liqueur
- 1/4 oz fresh lemon juice
- 1/4 oz Creme de Violette
Add all of the ingredients into a mixing glass with ice. Shake and strain into a cocktail glass. Garnish with a Maraschino cherry.
Tom Collins
- 2 oz. gin
- ¾ oz. fresh lemon juice
- ½ oz. simple syrup (1:1)
- Seltzer or soda water
Combine the gin, lemon juice and syrup in an ice-filled glass and stir. Once everything is incorporated, top off with seltzer water and garnish with a lemon slice and cherry.
Martinez
- 2 oz. sweet vermouth
- 1 oz. gin
- 1 tsp. maraschino liqueur
- 2 dashes Boker’s Bitters (use Angostura bitters if necessary)
Combine the ingredients in a mixing glass with ice. Stir until chilled. Strain into a chilled glass and garnish with a lemon twist.
Clover Club
- 1 ½ oz. gin
- ½ oz. fresh lemon juice
- ½ oz. dry vermouth
- ½ oz. raspberry syrup
- ¼ oz. egg white
Combine ingredients in a shaker and shake without ice for 10 seconds. Add ice and shake vigorously for at least 10 seconds. Strain into a chilled glass.
To make the Raspberry Syrup:
- 1 part raspberries
- 1 part water
- 2 parts sugar
Muddle the raspberries and mix thoroughly with the sugar. Let sit for 20-30 minutes until the mix becomes thick and syrupy. Add the water and stir until all of the sugar is dissolved. Strain through cheesecloth or a fine meshed hand strainer.
Corpse Reviver
- 1 oz. gin
- 1 oz. Cointreau
- 1 oz. Lillet Blanc
- 1 oz. fresh lemon juice
- 1 dash absinthe
Shake all ingredients with ice, strain into a chilled glass and garnish with an orange peel.
Mint Julep
- 3 oz. Bourbon
- 0.75 oz. Simple Syrup
- 8-10 mint leaves
- 3 mint sprigs, far garnish
Pack mint julep cup with crushed ice. In a mixing glass, combine bourbon, syrup, and mint leaves. Lightly bruise mint leaves with a muddler, strain contents into julep cup. Garnish with 3 generous sprigs of mint.
Sazerac
- 1 cube sugar
- 1½ ounces (45ml) Sazerac Rye Whiskey
- ¼ ounce Herbsaint or actual Absinthe since it’s available now
- 3 dashes Peychaud’s Bitters (it’s worthwhile to grab this bitters if you don’t have it)
- Lemon peel
Pack an Old-Fashioned glass with ice
In a second Old-Fashioned glass place the sugar cube and add the Peychaud’s Bitters to it, then crush the sugar cube
Add the Sazerac Rye Whiskey to the second glass containing the Peychaud’s Bitters and sugar
Empty the ice from the first glass and coat the glass with the Herbsaint / Absinthe, then discard the remaining Herbsaint / Absinthe.
Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel
Enjoy one of these fine cocktails and post a photo on social media with the hashtag #WorldCocktailDay !
Did you make one of these cocktails? What did you think? Was it one you have never had before or maybe an old favorite? Let me know in the comments below!