Question: are Planter's Punch and Fizzy apple cocktail both alcoholic cocktails ?

Context articles: Planter's Punch
Pegu Club (cocktail)
Bronx (cocktail)
Corpse Reviver
Seafood cocktail
Bartender
Fizzy apple cocktail
Heublein
Alita (company)
Robert Hess (cocktail expert)

Planter's Punch is an IBA Official Cocktail made of dark rum, several juices, grenadine syrup, sugar syrup, and Angostura bitters.
The Pegu Club or the Pegu is a gin-based cocktail that was the signature drink of Burma's Pegu Club.
 The club was located just outside Rangoon, and its members were those Britons who were senior government and military officials and prominent businessmen.
 The club was named after the Pegu, a Burmese river.
 The recipe appears in the "Savoy Cocktail Book of 1930" by Harry Craddock as "The Pegu Club Cocktail," and the 1930 edition of "Cocktails by "Jimmy" late of Ciro's London" as "Pegu Club."
 However, it appears to be first listed in "Barflies and Cocktails" by Harry McElhone of the famous Harry's New York Bar in Paris.
The Bronx Cocktail is essentially a Perfect Martini with orange juice added.
 It was ranked number three in "The World's 10 Most Famous Cocktails in 1934", making it a very popular rival to the Martini (#1) and the Manhattan (#2).
 Today, it remains a popular choice in some markets, and was formerly designated as an Official Cocktail by the International Bartender Association.
 Like the Manhattan, the Bronx is one of five cocktails named for one of New York City's five boroughs, but is perhaps most closely related to the Queens, which substitutes pineapple for the Bronx's orange.
The Corpse Reviver family of cocktails are intended as 'hair of the dog' hangover cures, hence the name.
 Most of the corpse reviver cocktails have been lost to time, but the cognac- and gin-based Corpse Reviver and Corpse Reviver #2 cocktails that were first listed in the Savoy Cocktail Handbook by Harry Craddock in 1930 have survived to this day.
Seafood cocktails are appetizer dishes including shrimp cocktail, squid cocktail, and mixed seafood cocktails.
 Various preparations use ingredients such as fish and octopus.
 Seafood cocktails often include lime juice, a tomato based sauce and are sometimes served with lemon.
 Seafood cocktails are eaten in the U.S. and Latin America.
A bartender (also known as a barkeep, barman, barmaid, bar chef, tapster, mixologist, alcohol server, flairman or a alcohol chef) is a person who formulates and serves alcoholic or soft drink beverages behind the bar, usually in a licensed establishment.
 Bartenders also usually maintain the supplies and inventory for the bar.
 A bartender can generally mix classic cocktails such as a Cosmopolitan, Manhattan, Old Fashioned, and Mojito.
 The bartending profession was generally a second occupation, used as transitional work for students to gain customer experience or to save money for university fees.
 This however is changing around the world and bartending has become a profession by choice rather than necessity.
 Cocktail competitions such as World Class and Bacardi Legacy have recognised talented bartenders in the past decade and these bartenders, and others, spread the love of cocktails and hospitality throughout the world.
The Fizzy Apple Cocktail, is a cocktail containing apple vodka, lemonade and apple juice.
 Typically, the drink is stirred and a slice of lemon can be added for aesthetic appeal.
Heublein was originally a restaurant in Hartford, Connecticut founded in 1862 by Andrew Heublein, a German American entrepreneur.
 He was soon joined in business by his two sons Gilbert F. and Louis Heublein.
 In 1875 they took an order to prepare a quantity of pre-mixed martini and manhattan cocktails for the annual picnic of the Governor's Foot Guard.
 The event had to be cancelled due to rain.
 A few days later, a restaurant employee was instructed to dispose of the stored cocktails.
 But his curiosity led to the discovery and declaration that the alcoholic drinks were "still good".
 It had been duly noted by the two brothers, who started selling pre-mixed cocktails in the restaurant.
 These ready-made cocktails were so popular that a distillery was built just to satisfy the increasing demand.
 The business became Gilbert F. Heublein and Bro.
 upon its transfer to Andrew's sons Gilbert and Louis Heublein in 1890, when the focus was turning towards their lucrative line of "ready-made" alcoholic cocktail drinks.
 In 1906 the business gained the rights to distribute (and later produce) A1 Steak Sauce for the US market, under license from Brand & Co. Ltd. of Vauxhall, London, UK.
 Heublein started sales in the US under the name "Brand's A.1.
 Sauce" .
Alita is a Lithuanian brewing company based in Alytus, established in 1963.
 Alita is one of the largest producers of alcoholic beverages in Lithuania.
 In 2004, when the state monopoly of liquor production in Lithuania was lifted, the company was privatized.
 In the same year, Alita acquired 95% stake of Lithuanian company Anykščių vynas, the oldest wine producer in Eastern Baltic region.
 Alita produces naturally fermented sparkling grape vines, alcoholic cocktails, ciders, vodka, brandy, concentrated fruit juice and exports its production to Germany, Latvia, Poland, Estonia, Japan, and other countries.
Robert B. Hess is a cocktail expert, a co-founder of the Museum of the American Cocktail, and a technology evangelist for Microsoft.
 Hess is the author of "The Essential Bartender's Guide: How to Make Truly Great Cocktails" published by Mud Puddle Books in 2008.
 He is also the host of "The Cocktail Spirit," an online video series published by the Small Screen Network.
 In late 2008, Hess, along with several other well-known cocktail personalities, founded The Chanticleer Society, a "Worldwide Organization of Cocktail Enthusiasts."
 Hess also writes a column entitled "Classic Cocktails" for the bi-monthly fine beverage publication, Mutineer Magazine.