Cocktails Around the World : Origin of World's Famous Cocktails and Drinks : Travel Channel Turkey: Raki Turkey: Raki Known as the national drink of Turkey , raki — pronounced “raka” — can be found at most large-scale liquor stores in the US. The trick to making the drink correctly? Use 1 part raki and 2 parts ice-cold water. Because the anise oils in the raki emulsify when mixed with water, the clear liquids combine to form a white beverage known as Lion’s Milk. It’s named that because Turks believe that raki gives you the strength of a lion. 960 1280 Known as the national drink of Turkey , raki — pronounced “raka” — can be found at most large-scale liquor stores in the US. The trick to making the drink correctly? Use 1 part raki and 2 parts ice-cold water. Because the anise oils in the raki emulsify when mixed with water, the clear liquids combine to form a white beverage known as Lion’s Milk. It’s named that because Turks believe that raki gives you the strength of a lion.

Russia: Vodka Russia: Vodka According to legend, a monk named Isidore -- from Chudov Monastery inside the Moscow Kremlin -- made the first Russian vodka. Since then, Russian vodka producers like Smirnoff, Stolichnaya and Russian Standard have become popular among vodka connoisseurs. This spirit is traditionally drunk neat, but it is also commonly used in cocktails like the vodka martini, Bloody Mary, Sex on the Beach, Screwdriver and White Russian. 960 1280 According to legend, a monk named Isidore -- from Chudov Monastery inside the Moscow Kremlin -- made the first Russian vodka. Since then, Russian vodka producers like Smirnoff, Stolichnaya and Russian Standard have become popular among vodka connoisseurs. This spirit is traditionally drunk neat, but it is also commonly used in cocktails like the vodka martini, Bloody Mary, Sex on the Beach, Screwdriver and White Russian. Thinkstock Peru: Pisco Sour Peru: Pisco Sour Chile and Peru both claim the Pisco Sour as their national drink, but the cocktail originated in Lima, Peru.

American bartender Victor Vaughn Morris invented and then served the first Pisco Sour at the counter of Morris’ Bar in the early 1920s. This concoction is usually made with bourbon or whiskey, lemon or lime juice, and a sweetener. 960 1280 Chile and Peru both claim the Pisco Sour as their national drink, but the cocktail originated in Lima, Peru. American bartender Victor Vaughn Morris invented and then served the first Pisco Sour at the counter of Morris’ Bar in the early 1920s. This concoction is usually made with bourbon or whiskey, lemon or lime juice, and a sweetener. Thinkstock Japan: Sake Japan: Sake With its origin dating back to the 3rd century, sake is the beverage of choice in Japan. Sake is made from fermented rice. Undiluted, it contains 18 to 20% ABV (alcohol by volume). That’s double the amount of alcohol found in most beer. So sip slowly -- and savor its taste. 960 1280 With its origin dating back to the 3rd century, sake is the beverage of choice in Japan.

Sake is made from fermented rice. Undiluted, it contains 18 to 20% ABV (alcohol by volume). That’s double the amount of alcohol found in most beer. So sip slowly -- and savor its taste. Thinkstock Mexico: Tequila Mexico: Tequila Tequila is made from the blue agave plant, located in the city of Tequila, in Jalisco, Mexico. And if you didn’t know already, Mexico has claimed the exclusive international right to the word “tequila,” which allows the country to take legal action against countries who manufacture the distilled blue agave spirits. Mexico’s national drink is the Paloma -- made by mixing tequila with a grapefruit-flavored soda, a lime wedge, and served in a glass rimmed with salt. Tequila is also mixed to make cocktails like the margarita, Tequila Sunrise, Matador and Tequila Slammer. 960 1280 Tequila is made from the blue agave plant, located in the city of Tequila, in Jalisco, Mexico.

And if you didn’t know already, Mexico has claimed the exclusive international right to the word “tequila,” which allows the country to take legal action against countries who manufacture the distilled blue agave spirits. Mexico’s national drink is the Paloma -- made by mixing tequila with a grapefruit-flavored soda, a lime wedge, and served in a glass rimmed with salt. Tequila is also mixed to make cocktails like the margarita, Tequila Sunrise, Matador and Tequila Slammer. Thinkstock France: Champagne France: Champagne Wine and absinthe are popular spirits in France, but champagne is, too. The sparkling wine is produced from grapes grown in the country’s Champagne region, which includes Aube, Côte des Blancs, Côte de Sézanne, Montagne de Reims and Vallée de la Marne. Since the 17th century, champagne has been associated with luxury and power among royalty throughout Europe. Times have changed and now the tasty beverage is mixed with orange juice to create a mimosa, a tangy breakfast concoction. 960 1280 Wine and absinthe are popular spirits in France, but champagne is, too.

The sparkling wine is produced from grapes grown in the country’s Champagne region, which includes Aube, Côte des Blancs, Côte de Sézanne, Montagne de Reims and Vallée de la Marne. Since the 17th century, champagne has been associated with luxury and power among royalty throughout Europe. Times have changed and now the tasty beverage is mixed with orange juice to create a mimosa, a tangy breakfast concoction. Thinkstock New Orleans: Sazerac New Orleans: Sazerac In New Orleans, the Hurricane is a popular cocktail, but did you know about the Sazerac -- sometimes referred to as the oldest American cocktail? Mixologists believe this drink originated in the period before the American Civil War. This stiff drink is a mixture of cognac or rye whiskey, absinthe or Herbsaint, sugar and Peychaud’s Bitters. 960 1280 In New Orleans, the Hurricane is a popular cocktail, but did you know about the Sazerac -- sometimes referred to as the oldest American cocktail? Mixologists believe this drink originated in the period before the American Civil War.

This stiff drink is a mixture of cognac or rye whiskey, absinthe or Herbsaint, sugar and Peychaud’s Bitters. Patrick, Flickr Puerto Rico: Piña colada Puerto Rico: Piña colada Puerto Rican bartender Ramon Marrero created and sold the piña colada in 1954, while working at the Caribe Hilton International Hotel. He received numerous accolades, which included receiving an award from Coco Lopez -- the maker of the coconut cream used in the drink -- for selling his 3 millionth cocktail. In 1978, the government declared the piña colada the official drink of Puerto Rico. 960 1280 Puerto Rican bartender Ramon Marrero created and sold the piña colada in 1954, while working at the Caribe Hilton International Hotel. He received numerous accolades, which included receiving an award from Coco Lopez -- the maker of the coconut cream used in the drink -- for selling his 3 millionth cocktail. In 1978, the government declared the piña colada the official drink of Puerto Rico.

Thinkstock Brazil: Caipirinha Brazil: Caipirinha Sit back and sip on Brazil’s national drink, the Caipirinha. The sweet, but refreshing cocktail is made with cachaça (sugarcane rum), sugar and lime. Looking for a more fruity taste? Try the caipifruta, made with cachaça, crushed ice and crushed fresh fruit or fruits, including tangerine, lime kiwifruit, passion fruit caju, mango, grapes, lemon, caja and/or pineapple. 960 1280 Sit back and sip on Brazil’s national drink, the Caipirinha. The sweet, but refreshing cocktail is made with cachaça (sugarcane rum), sugar and lime. Looking for a more fruity taste? Try the caipifruta, made with cachaça, crushed ice and crushed fresh fruit or fruits, including tangerine, lime kiwifruit, passion fruit caju, mango, grapes, lemon, caja and/or pineapple. Thinkstock NYC: Manhattan NYC: Manhattan Dr. Iain Marshall was the genius and creator behind the Manhattan cocktail first served at a banquet in honor of US presidential candidate Samuel J.

Tilden in 1870. Usually garnished with a maraschino cherry, the Manhattan is closely related to the Brooklyn cocktail, made using dry vermouth and Maraschino liqueur. A Manhattan is made with sweet vermouth, whiskey and bitters, an alcohol flavored with herbal essences. 960 1280 Dr. Iain Marshall was the genius and creator behind the Manhattan cocktail first served at a banquet in honor of US presidential candidate Samuel J. Tilden in 1870. Usually garnished with a maraschino cherry, the Manhattan is closely related to the Brooklyn cocktail, made using dry vermouth and Maraschino liqueur. A Manhattan is made with sweet vermouth, whiskey and bitters, an alcohol flavored with herbal essences. Thinkstock Greece: Ouzo Greece: Ouzo A symbol of Greek culture, ouzo is an anise-flavored aperitif usually served with a small plate of appetizers that usually include small fresh fish, fries, olives and feta cheese. This drink is popular in Greece and Cyprus.

It evolved from tsipouro, a beverage created by a group of 14th-century monks living in a monastery on Mount Athos. 960 1280 A symbol of Greek culture, ouzo is an anise-flavored aperitif usually served with a small plate of appetizers that usually include small fresh fish, fries, olives and feta cheese. This drink is popular in Greece and Cyprus. It evolved from tsipouro, a beverage created by a group of 14th-century monks living in a monastery on Mount Athos. Thinkstock Scotland: Scotch Scotland: Scotch After a long day at work, slowly sipping from a glass of Scotch whisky seems to make the worries of the world melt away. Scotch is a malt or grain whisky made in Scotland and aged in oak barrels for at least 3 years. Notable Scotch whisky brands include Bell’s, Dewar’s, Johnnie Walker, J&B, Chivas Regal and Cutty Sark. 960 1280 After a long day at work, slowly sipping from a glass of Scotch whisky seems to make the worries of the world melt away.

Scotch is a malt or grain whisky made in Scotland and aged in oak barrels for at least 3 years. Notable Scotch whisky brands include Bell’s, Dewar’s, Johnnie Walker, J&B, Chivas Regal and Cutty Sark. Thinkstock UK: Pimm's Cup UK: Pimm's Cup James Kent was the first to serve Pimm’s Cup, in 1823 at a London oyster bar, making it a popular drink in England, particularly southern England. It is the one of 2 staple drinks at the Wimbledon tennis tournament, Henley Royal Regatta and the Glyndebourne Festival Opera. There are 7 Pimm’s products, but only Cup Nos. 1, 3 and 6 are still available. For a refreshing summer cocktail, we recommend the gin-based Pimm’s Cup No. 1 with chopped fruit and mixed with ginger ale or champagne. 960 1280 James Kent was the first to serve Pimm’s Cup, in 1823 at a London oyster bar, making it a popular drink in England, particularly southern England.

It is the one of 2 staple drinks at the Wimbledon tennis tournament, Henley Royal Regatta and the Glyndebourne Festival Opera. There are 7 Pimm’s products, but only Cup Nos. 1, 3 and 6 are still available. For a refreshing summer cocktail, we recommend the gin-based Pimm’s Cup No. 1 with chopped fruit and mixed with ginger ale or champagne. Whitney, Flickr Spain: Sangria Spain: Sangria Stop and share a pitcher of sangria with friends if you’re strolling through Barcelona’s Plaza Mayor. This tasty wine punch consists of wine (of course), chopped fruit, a splash of brandy and a sweetener, like honey, sugar, syrup or orange juice. Sangria is popular is Spain, Portugal, Mexico and Argentina. 960 1280 Stop and share a pitcher of sangria with friends if you’re strolling through Barcelona’s Plaza Mayor. This tasty wine punch consists of wine (of course), chopped fruit, a splash of brandy and a sweetener, like honey, sugar, syrup or orange juice. Sangria is popular is Spain, Portugal, Mexico and Argentina.

Kurmanstaff, Flickr Cuba: Mojito Cuba: Mojito Historians believe the African slaves who worked in Cuba’s sugarcane fields during the 19th century were instrumental in the mojito’s origin. The traditional Cuban cocktail consists of white rum, sugar, lime juice, sparkling water and mint. The mojito is not only popular in Cuba but was also author Ernest Hemingway’s favorite cocktail. 960 1280 Historians believe the African slaves who worked in Cuba’s sugarcane fields during the 19th century were instrumental in the mojito’s origin. The traditional Cuban cocktail consists of white rum, sugar, lime juice, sparkling water and mint. The mojito is not only popular in Cuba but was also author Ernest Hemingway’s favorite cocktail. Thinkstock Singapore: Singapore Sling Singapore: Singapore Sling In Singapore, Ngiam Tong Boon, a bartender working at the Long Bar in Raffles Hotel Singapore, created the Singapore Sling sometime prior to 1915. The original recipe used gin, Cherry Heering, Benedictine and pineapple juice.

Decades later, the hotel served the premixed drink from an automatic dispenser, but customers can request a shaken version from the bartender. 960 1280 In Singapore, Ngiam Tong Boon, a bartender working at the Long Bar in Raffles Hotel Singapore, created the Singapore Sling sometime prior to 1915. The original recipe used gin, Cherry Heering, Benedictine and pineapple juice. Decades later, the hotel served the premixed drink from an automatic dispenser, but customers can request a shaken version from the bartender. Vasenka, Flickr Italy: Bellini Italy: Bellini Try this delicious cocktail if you’re visiting Italy. The Bellini is one of Italy’s most popular long drinks created by Giuseppe Cipriani, the founder of Harry’s Bar in Venice. The color of the drink reminded the mixologist of the color of a saint’s toga in a painting by the 15th-century artist Giovanni Bellini. So what’s in it? This mixed drink consists of Prosecco sparkling wine and peach puree. 960 1280 Try this delicious cocktail if you’re visiting Italy.

The Bellini is one of Italy’s most popular long drinks created by Giuseppe Cipriani, the founder of Harry’s Bar in Venice. The color of the drink reminded the mixologist of the color of a saint’s toga in a painting by the 15th-century artist Giovanni Bellini. So what’s in it? This mixed drink consists of Prosecco sparkling wine and peach puree. Belgium: Black Russian Belgium: Black Russian Belgian bartender Gustave Tops created the first Black Russian cocktail in 1949, at the Hotel Metropole in Brussels, in honor of Perle Mesta, who was (at that time) the US ambassador to Luxembourg. This cocktail contains 3 parts vodka and 2 parts coffee liqueur, owing its name to the use of vodka, a traditional Russian spirit. 960 1280 Belgian bartender Gustave Tops created the first Black Russian cocktail in 1949, at the Hotel Metropole in Brussels, in honor of Perle Mesta, who was (at that time) the US ambassador to Luxembourg. This cocktail contains 3 parts vodka and 2 parts coffee liqueur, owing its name to the use of vodka, a traditional Russian spirit.

Todd Lappin, Flickr Make Mojito drink and Canarian Recipes Shipping to Tenerife Recipes Ok, so the Mojito isn't exactly Canarian but it's certainly worthy of being included here particularly as it's a refreshing drink that's so easy to make and will remind you of those lazy days you had on the beach or by the pool. How to make a Mojito The mojito is a traditional Cuban cocktail which has now become popular around the world. The mojito is also popular here in Tenerife and is drunk by tourists and residents alike. It’s a refreshing and popular summer drink which is traditionally made of five ingredients: mint, rum, sugar, lime, and carbonated water. Ingredients: Limes (one for each drink) Clear rum (Bacardi or something similar) Fizzy mineral water Cut the limes into quarters and pick the mint leaves off of the stems. Put a generous pinch of mint and about three lime wedges in the bottom of a tall glass and add a couple of teaspoons of sugar, then briefly mix them together with a muddler or a spoon. Now add ice to fill the glass. Add Bacardi to the glass until the liquid fills about 3/4 of the glass.

Shake or stir the mixture until fully blended. Fill the remainder of the glass with fizzy water. Garnish with a lime wedge, a mint sprig, swizzle stick, or all three. Drink. Canarian Recipes Here are a selection of Canarian recipes for you to try out. We will update this page regularly so be sure to come back soon for more great food ideas! OVEN BAKED SALMON (serves 4) This quick and simple recipe originated in the Basque Country. 4 Large salmon fillets 1/2 Glass dry white wine 4 tbsp Olive Oil Chopped parsley Preheat oven to 200 deg.C. Line a baking tray with tin foil, finely slice the pepper, potatoes and onion and position in layers in the middle of the tray, lightly seasoning each layer, finish with a layer of potatoes. Place the Salmon on the vegetables and surround with prawns and mussels, sprinkle with chopped parsley, oil and wine. Place a second sheet of foil on top and seal around the edges. Bake in the oven for 20 - 30 minutes. (Keep an eye on the foil, when it inflates the dish is ready).

STUFFED PAPAYA 1 Papaya of 1.5 - 2kg 2 Onions, finely chopped 2 tbsp Butter or margarine 2 - 5 Tomatoes, peel, deseed, thinly slice 150g Fresh breadcrumbs 200g Ham or 350g minced meat 100g Grated Cheese Salt and Pepper Preheat the oven to 190 deg.C. Slice the papaya lengthwise take out the seeds and take out some of the fruit (to be used later) leaving a rind of just over one centimetre in thickness and simmer in slightly salted water for approximately 15 minutes. Finely chop the onion and fry lightly in the butter, chop the fruit you removed and add to the onion. Peel the tomatoes by cutting a cross in the bottom and putting them in a bowl of very hot water for a few minutes, then transfer them to a bowl with iced water for a few minutes. Peel, deseed and cut into thin slices. Add the breadcrumbs and the diced chunks of ham (or minced meat) to the onions and fruit.

Stir over a low heat until the mixture reaches a relatively solid consistency, season to taste. Fill the two halves of the Papaya with the meat filling and cover with grated cheese and place in the oven for 20 minutes. VANILLA RABBIT (serves 4) Use Chicken as an alternative to Rabbit. (Ask your butcher to cut the meat into pieces) 1 Glass olive oil 1 Rabbit (or Chicken if preferred) 1/2 Vanilla pod 1 Glass port Salt and Pepper Slice the vegetables and fry in olive oil until soft, season the meat and add to the vegetables and gently fry until browned . Add the wine, stock, sage and vanilla, bring to the boil and simmer for 15 minutes. Add the brandy and flambe, then add the port to put out the flame. Remove meat, sage and vanilla and thicken sauce over the heat for a further five minutes. Put sauce into a blender and then pass through a fine mesh sieve. Serve with broccoli, spinach or watercress and add a slice of orange.

10 Famous Cocktails and Where They Were Born | BootsnAll Home » Articles » 10 Famous Cocktails and Where They Were Born 10 Famous Cocktails and Where They Were Born By Julie Blakley | October 29th, 2008 | Comments (29) Get daily travel inspiration 7.6k Stirred, shaken, neat, on the rocks, straight up, with a kick, or dirty. However you order them, everyone (save for maybe some Mormons and recovering alcoholics) loves a good cocktail. They have inspired world leaders, famous artists and poets, the title for a cheesy 1988 Tom Cruise film, socialite parties, a genre of above-the-knee dresses, business executives and bar tenders’ creativity. The cocktail has infused itself into our popular, historical and literary culture, often becoming as iconic as the famous men and women who drank them. Can you imagine Churchill without a Martini in hand or a book by Hemmingway that didn’t describe copious cocktail variations? But, have you ever wondered where and when your favorite 5 o’clock drink came from? Was a Manhattan truly invented in Manhattan? Where do Mojitos really come from?

Who was Tom Collins anyway? Is a Mai Tai really Hawaiian? From the classic Martini to the lesser known Singapore Sling, here is a list of 10 classic cocktails and the often-controversial stories behind them. Inspired for an around the world trip? Let us help with a FREE BootsnAll Account. Sign Up Read away and the next time you are downing your drink at your favorite watering hole or politely sipping your drink at a fancy cocktail party, you can impress your friends with your knowledge of where that delightful (or not so delightful) mixture of alcohols really originated. 1. The Mojito The drink of sailors? Traditionally made using white rum, sugar or sugar cane juice, lime, carbonated water and mint muddled together, many believe the Mojito is quite possibly world’s first cocktail. Although the image of hardened sailors drinking rum mixed with mint, lime and sugar may not match your vision of straight-from-the-bottle gulping pirates, the Mojito has been enjoyed as early as the 16th century. One story traces the origins of the Mojito back to 16th century Cuba, where the drink was called the “El Draque” in honor of explorer and sailor Sir Francis Drake.

Legend has it the drink was first created as a means of covering up the often harsh taste of tafia/aguardiente, a primitive form of rum. The drink improved greatly during the 19th century with the introduction of copper stills that led to the modern (and much better tasting) form of rum. The contemporary name for the drink probably comes from a Cuban sauce called mojo, which is made from garlic, olive oil and citrus juice. Perhaps in reference to lime as a main ingredient, the drink became known as a cocktail with “a little mojo” or, in Spanish, a “Mojito.” While the Mojito may be one of the world’s first cocktails, it certainly has not waned in popularity over the years. In fact, the drink first invented to make bad rum tolerable is now a widely popular cocktail around the world and is an especially popular and refreshing summer drink. 2. The Singapore Sling A classic cocktail often appearing in various forms on drink menus around the world, the Singapore Sling was appropriately first concocted in Singapore. While the exact year this cocktail was created is open to some debate, most agree that the cocktail was first created by a Hainanese-Chinese bartender named Mr.

Ngiam Tong Boon at the Raffles Hotel’s Long Bar in Singapore. It is believed the bartender first mixed up the cocktail sometime between 1910 and 1915. The cocktail, which is made from a mixture of gin, cherry brandy and Benedictine in equal parts with a dash of bitters and Cointreau and finished off with pineapple and lime juice and grenadine, was modified in the middle of the 20th century by the original creator’s nephew. The newer recipe has been used since and is the base for the modern Singapore Sling. In the Raffles Hotel Museum, visitors can view the safe where Mr. Ngiam locked away all of his secret cocktail recipe books. Included is also a hastily written recipe for the Singapore Sling, which was jotted down in 1936 by a visitor who asked the bartender for the recipe. Today, the drink is served on all Singapore Airlines flights and is mentioned in many popular culture movies and books, including Hunter S.

Thompson’s Fear and Loathing in Las Vegas, in which lead character Raoul Duke talks about drinking “Singapore Slings with mescal on the side.” You can also still order an original Singapore Sling at the Raffles Hotel’s Long Bar, where icons like Rudyard Kipling and others would once sip this famous, fruity cocktail. 3. The Sidecar A classic cocktail dating back about 100 years, the Sidecar mixes equal parts brandy or Cognac, Cointreau and lemon juice. The origin of the Sidecar is largely debated, but popular wisdom is that the drink was probably first created in Paris sometime during or just following WWI. In the 1948 book by David A. Embury, The Fine Art of Mixing Drinks, the author credits the invention of the drink to an American Army captain in Paris during WWI. Supposedly the drink was named after the motorcycle sidecar “in which the good captain was driven to and from the little bistro where the drink was born and christened.” Harry’s Bar in Paris is the “little bistro” in which the author is referring to and is often credited as the birthplace of this sweet yet tangy cocktail.

Supposedly the mixture of ingredients was first blended when the American captain asked for pre-dinner cocktail that would help ease the chill he had caught outside. The French bartender was faced with a dilemma. He knew brandy would be the best liqueur to take off the chill, but he also refused to serve the traditional after dinner drink alone as a pre-dinner cocktail. The result was the bartender mixing brandy with the orange flavored Cointreau and adding fresh lemon juice to make an appropriate pre-dinner cocktail, and Voila – the Sidecar was born. This cocktail was especially popular in England and France, where ex-pats like Hemmingway would sip Sidecars at the bar. Although you may have an eyebrow raised if you are under 70 and ordering this drink today, the Sidecar is regaining popularity and making a resurgence on contemporary bar menus. 4. The Pisco Sour Another cocktail on the list with a controversial history is the Pisco Sour. A drink made from Pisco (a regional brandy from South America), lemon juice, bitters and egg whites, many debate whether the national origin of this drink is Peruvian or Chilean. Pisco itself dates back to the 16th century.

The liqueur distilled from grapes by Spanish colonialists in South America in an attempt to make an inexpensive version of Spanish brandy. In Peru, the creation of the Pisco Sour is attributed to American expatriate Victor “Gringo” Morris at the Morris Bar in Lima, who blended up the drink as a variation of a whiskey sour. The drink immediately became so popular that other major hotels began serving it in their bars also, quickly popularizing the cocktail with a international crowd. In Chile, it is believed the birth of the Pisco Sour can be attributed to the English steward of a sailing ship, which was stopped at the then Peruvian and now Chilean port city of Iquique in 1872. It was the steward, who by mixing the regional liqueur with limes grown in the area, created the first Pisco Sour. Whatever the origins of the famous drink, the Pisco Sour is the iconic cocktail of both Peru and Chile. In fact, both countries celebrate the famous cocktail with National Pisco Sour Days (Peru’s in the first Saturday of February and Chile’s is celebrated May 15th) and there are many variations of the original cocktail found around the world today. 5.

White Russian Not named for the country of its origin, but rather for the vodka used in the recipe, White Russians have recently made a booming resurgence in part due to the cult movie classic The Big Lebowiski. The movie’s main character, The Dude, drinks a steady stream of White Russians throughout the film. The use of the word Russian in the name of this drink was mostly due to the fact that when it was first invented sometime in the 1930s, prior to the huge vodka marketing campaign of the 1950s, when vodka was a little known liquor in the United States usually directly associated with its nation of origin, Russia. The White Russian did not get its current recipe (the drink combines equal parts cream, vodka and Kahula) or moniker until the 1960s. In 1961, the Diner’s Club Drink Book, gave a recipe for a “Black Russian” without cream, implying that the same cocktail with cream would therefore be named a White Russian. Today White Russians have inspired a drinking game among college students, who try to keep up with The Dude in their consumption of the cocktail while watching The Big Lebowski.

The drink is also the favorite drink of lightweights and lushes, as White Russians effectively obfuscate the hefty dose of alcohol in them that they go down the hatch with ease. That’s great for those who rarely drink or for those who drink a little too much (i.e. The Dude, who gets most of his daily nutrition from these creamy little cocktails). 5. The Manhattan Often called the “King of Cocktails” or the “Drinking Man’s Cocktail,” The Manhattan is a very potent drink and one of the legendary six classic cocktails included in David Embury’s famous book, The Fine Art of Mixing Drinks. The Manhattan is a cocktail made with a mixture of whiskey, sweet vermouth and bitters and garnished most often with a maraschino cherry. Regularly regarded as one of the best cocktails ever created, the Manhattan has a long and debated history. The cocktail was supposedly first invented at the Manhattan Club in New York City in the early 1870s. Legend has it that the drink was invented for a banquet hosted by Lady Randolph Churchill (Winston Churchill’s mother) in honor of presidential candidate Samuel J. Tilden.

The success of the banquet quickly made the cocktail fashionable in New York City’s powerful circles and prompted many people to request the drink by referring to the name of the club where it originated, calling it “the Manhattan cocktail.” However, like with almost every cocktail on this list, there is great debate as to the truth behind this account of the Manhattan. In fact, some claim that while the drink may have first been mixed at the Manhattan Club, Lady Churchill had nothing to do with the banquet honoring Samuel Tilden and, in fact, was in England at the time giving birth to her soon-to-be famous son. Another legend says that a bartender with the last name Black invented the Manhattan at a bar on Broadway in New York City sometime in the 1860s. Whatever the true story, this cocktail does indeed bear the name of the island from which it came. 6. The Mai Tai The fruity, tropical Mai Tai is another cocktail with conflicting stories of origin. The drink, which is made of a mixture of white and gold rum, pineapple juice, orange and/or lime juice, is of American origin despite its Polynesian name.

The favored history, however, is that the drink was first created by Victor Buergon, better known as “Trader Vic” who invented the cocktail at the Polynesian-style restaurant in Oakland, California that bore his name. Supposedly, Buergon created the first Mai Tai in honor of some friends who were visiting from Tahiti in 1944. After mixing rum with just the right combination of fruit juices and orange flavored liqueur, he served the new cocktail to his friends who cried out, “Maitai roa!” (which literally means “very good”), and the cocktail was born. However, like most popular cocktails, the Mai Tai’s history is not without controversy. Trader Vic’s amicable rival, founding father of tiki restaurants, bars and clubs Donn Beach (of Don the Beachcomber restaurants), also claims to have created in the first Mai Tai in 1933 at his newly opened restaurant in Hollywood. Donn Beach (the founder legally changed his name after the success of his tiki restaurant chain) is known as the originator of Polynesian style restaurants that became a popular culture craze following WWII.

While both men claim to be the original creator of this drink, the Mai Tai’s huge popularity can be mostly owed to both men, who sold the drinks in their wildly popular restaurant chains and forever associated the fruity drink with Hawaii – despite its California origins. 7. Tom Collins There are a few different legends surrounding the name of the famous and classic Tom Collins cocktail. While many assume the drink was named after a real person, there is much debate whether there ever really was a Tom Collins and whether he lent to his name to this cocktail of gin, lemon and lime juice and soda water. One popular account says the cocktail was named after not a Tom, but a John Collins who was a headwaiter at a London Hotel in the early 19th century. The cocktail’s name was changed to a Tom Collins when Old Tom brand gin (a sweetened gin rarely used today) was substituted for the drier gin in the original recipe. Another story, which is the most probable of the various legends, involves a hoax that took over New York City in 1874.

The prank went something like this: A friend would run into you on the street and, with great concern, tell you he just overheard someone named Tom Collins at a bar down the street saying hateful and libelous things about you. You race to that bar to confront the bounder, where you would be told that Tom Collins had just left for a bar several blocks away. When you get there, Collins would already have decamped for another joint across town. As you chase all over the city, your friends convulse with laughter. The prank gained such notoriety, that even local newspapers started reporting the hoax. In 1874, the Steubenville Daily Herald reported that the hoax caused “frantic young men to rush wildly through the streets of the city on Saturday hunting for the libelous Tom Collins.” These young men were often directed to find legendary Tom Collins at a local bar. So how did the hoax turn into the name of a drink? According to Wall Street Journal columnist and cocktail historian Eric Felten, “It doesn’t take much to imagine how Tom Collins came to be a drink.

How many times does someone have to barge into a saloon demanding a Tom Collins before the bartender takes the opportunity to offer him a cocktail so-named?” In any event, this popular cocktail has become a fixture in cocktail culture, inspiring the name of a glass (a Collins glass) as well as a pre-mixed and popular Collins Mix. 9. Bloody Mary Like every other cocktail on this list, the history behind the Bloody Mary is also a bit cloudy. One popular legend says that the original Bloody Mary, which was then made using equal parts tomato juice and vodka and used as a hangover cure, was invented by comedian, songwriter and movie producer George Jessel (aka the “Toastmaster General of the United States”). Jessel claimed he created the drink one morning in Palm Beach during the 1950s, when he mixed tomato juice and vodka as a way to recover from an entire night spent drinking.

Jessel even appeared in Smirnoff vodka ads in the 1950s declaring, “I, George Jessel invented the Bloody Mary.” However, as aptly put by Wall Street Journal columnist and cocktail historian Eric Felten, “Given Jessel’s knack for self-promotion, many doubted his claim,” which made skeptics to search for the true origin of the drink and opened the door for a legend involving the head bartender at the St. Regis Hotel in New York named Fernand “Peter” Petriot. Starting in the 1940s, Petriot was supposedly serving up Blood Marys under the alias of “Red Snappers” at the hotel’s King Cole Bar. After the popular tomato juice based cocktail became popular in the 1950s, Petriot would claim that he actually first invented the cocktail while working at Harry’s Bar in Paris during the 1920s (also supposed birthplace of the Sidecar). However, in reality, the Bloody Mary popular today is in fact a combination of the two men’s creations.

Petriot himself admitted that “George Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over.” While Petriot did inadvertently give credit for the original drink to Jessel, he also specified that it was he who added salt, pepper, cayenne and Worcestershire sauce to the concoction, creating the modern Bloody Mary. 10. The Martini And, last, but certainly not least, on this list of cocktails is the Martini. The most well-known of cocktails, Western culture has created quite the lore and mythology surrounding the drink. The three-martini lunch became a popular phrase coined for expensive, long lunches taken by business executives. In fact, the Martini has become more of a class of drinks than one drink in particular – with variations like Appletinis, Vodka martinis and others becoming popular over the years. The famous and powerful people who have favored the simple, yet potent, original – Winston Churchill, Truman Capote, Ernest Hemmingway and F. Scott Fitzgerald to name a few – have only added to the lore of this popular classic cocktail.

The first Martini – or Martini-like drink – was poured sometime between 1862 and 1871 and was called a Martinez, a name to honor the humble town of Martinez, California, where it was purportedly first dreamed up by bartender Julio Richelieu, proprietor of the eponymous Julio Richelieu Saloon. That similar (but sweeter) version of the cocktail consisted of sweet vermouth, gin, bitters and was garnished with a maraschino cherry. This version (which was essentially a gin Manhattan) eventually gave way to the more contemporary drier version that includes gin, vermouth and bitters and was supposedly first made popular when John D. Rockefeller started downing them at the turn of the 20th century. Although the origins of the first Martinez date back to the 1860s, the modern Martini first rose in popularity starting in 1900s. During prohibition, the Martini became the drink of choice (or no choice in many cases) in speakeasies across the country due to the quick accessibility and production of gin.

In fact, it was often a gin Martini or no drink at all for customers hiding out in their secret watering holes. The modern Vodka Martini, which James Bond stalwarts will surely order shaken not stirred, was not created until much later and many Martini purists still claim the idea of a Martini made with vodka is preposterous. A steadfast and iconic cocktail, however, the classic Martini is here to stay, whether made with vodka or gin, dirty or not, with varying amounts of vermouth, neat, or over ice. Read more about drinks and travel: The Real Mojito Recipe - Allrecipes.com Aardvark1044 3/1/2008 Good recipe as is. If I'm going to make several of these, I will make a simple syrup (1 cup white sugar and 1/2 cup water, simmered for a few minutes and cooled) and use a few tablespoons of th... MOLLE888 5/7/2008 This recipe is almost the same as the one we use at my bar. We use simple syrup (equal parts sugar in the raw and water, boiled down) instead of granulated sugar because it mixes with more ease....

Bev 2/6/2009 I took advice of others here and made the syrup from 1 part sugar 1 part water but threw about 10 mint leaves and half a lime into the pot and let it simmer for about 20 minutes. I now have a f... Brandy 4/1/2008 Why submit a recipe when AllRecipes screws it all up. Check my review for the original recipe. Leave my recipe as is or don't post it at all!!!! Nancy Shoger Martin 5/15/2008 I've been making this recipe for a while now, but have found a low-carb version for all my "atkins-type" friends. I simply substitute splenda and diet sprite for the sugar and soda--not sure if ... LAURA2379 6/29/2008 Awesome! If you dont have a motar and pestal, smash the leaves on a plate with the sugar. Then pour all the leaves and sugar into the glass.

dee 7/15/2008 This is a real mojito drink like at the bar.Making the simple syrup is a must don't subsitute any of the ingredients. I made this for some people who don't drink mixed drinks and know they alway... mayorchooch 2/21/2008 This is my favorite cocktail ever!! I tend to use more mint-and lime- alot more-- also we like turbinado sugar (Sugar in the Raw)instead of white- it has a bit of a brown sugar edge to it that m... Dsanz 5/28/2012 I think the recipe is great but keep in mind that not all varieties of mint work well. The original recipe (that is, the one served in CUBA) calls for Yerba Buena, which is completely different... The Classic Mojito Cocktail Recipe Garnish with the mint sprig. More Tips for Making the Perfect Mojito Rum is the only liquor used in the Mojito, so it is a critical element that will determine the final taste of the cocktail . This is not the drink where you do not want to be a cheapskate.

Choose a premium rum like Appleton Estate, Ron Matusalem, or Mount Gay. While white rums are typically mixed into a Mojito, you may also consider a high-end aged rum . Stay away from spiced rums, though. The spices in the likes of Captain Morgan and Sailor Jerry contradict and detract from the freshness of the mint and lime. If you like, feel free to use a splash of simple syrup instead of cane sugar. You may also want to use a raw sugar like demerara or turbinado to add a darker sweetness of the drink. Club soda is the final element that requires a bit of advice. Sure, it is easy to stop by the market and choose just any old bottle of club soda, but once you try a boutique soda in your Mojito you will find that a quality soda makes a world of difference . Fever-Tree and Q Drinks both make a fantastic club soda that was designed specifically for use in cocktails. If you want to get a little wild, you may also try one of the unique flavors from DRY Soda , either cucumber or lavender are great options for adding a little more flavor to a Mojito. View Video: How to Make a Mojito How Strong is the Mojito?

The Mojito is a surprisingly light cocktail. If made with an 80 proof rum and the finished drink is about 6 ounces, it weighs in at just around 13% ABV (26 proof) . Mojito Variations The Mojito is the perfect base for creating a variety of fun cocktails and it has inspired many new recipes including those on this list. Most of the time the difference is as simple as adding an extra fruit and some of these get a little more complicated and are a fun way to advance your bartending skills . Smoked Lime and Marmalade Havana Mojito The History of the Mojito The Mojito originated in Cuba at a time when the quality of the rum was not what it is today. By adding a few simple ingredients to mask the undesirable aspects of the country's rum and make a more palatable drink. During Prohibition , it became fashionable for Americans to escape to the island country to have a few drinks while soaking up the sun. It was during this time that the Mojito began to grab international attention. For regular visitors to Cuba, it became a popular drink and was second to the Daiquiri on Ernest Hemmingway's list of favorite cocktails.

Over the years the rum improved and the Mojito's fame spread immensely. Today it is one of the more fashionable tropical cocktails . For a very detailed history of the Mojito and other great rum drinks, read Wayne Curtis' And a Bottle of Rum . Related Articles How to make a Mojito Cocktail | Jamie Oliver - YouTube How to make a Mojito Cocktail | Jamie Oliver Want to watch this again later? Sign in to add this video to a playlist. Need to report the video? Sign in to report inappropriate content. The interactive transcript could not be loaded. Loading... Rating is available when the video has been rented. This feature is not available right now. Please try again later. Published on May 9, 2014 The Mojito is one of the world's most popular cocktails, and no wonder - it's delicious! Here Jamie Oliver shows you how to make his version of this Cuban classic using Bacardi white rum, fresh lime, young mint leaves, soda water, sugar and some crushed ice. Very simple, but very tasty! If you want to mix it up make sure you try the little twists Jamie suggests at the end of the video and let us know how you get on. Created in partnership with Bacardi.

What cocktails would you like to see on Drinks Tube? Leave a comment below! Find the recipe for this cocktail and hundreds more you can make at home at the Mixed Cocktails website: Keep a party in your pocket with the Mixed Cocktails iPhone app here: Links from the video: Kitchen Riffs: Mojito Cocktail Mojito Cocktail Fresh Mint and Lime Add Sparkle to This Tall Cuban Cooler The Mojito is one of the trendiest drinks of the past decade. And no wonder. This refreshing cocktail packs a lot of flavor and pleasure into each tall, cool glass. The Mojito is a volume drink that takes a while to consume. And sparkling water helps dilute the alcohol quotient. So it makes an excellent thirst quencher for a long, hot summer afternoon. You can have two — and still keep your wits about you. It’s also exceptionally easy to make. Been a while since you’ve had one? Well, now you know what you’re drinking this weekend! Recipe: Mojito Cocktail Traditionally, you build this drink in a glass. That is, you add all the ingredients to the glass and stir them with a spoon — no cocktail shaker required. And if you’re making just one drink, building is easy.

But if you’re serving a crowd, it can get a bit tedious. So I provide an alternate way of mixing a Mojito that uses a cocktail shaker. Either method gives you a great-tasting drink. The only technique involved that may be new to you is “muddling.” Muddlers are used to mash drink ingredients — mint in this case, and maybe some lime as well — in the bottom of a glass to release their volatile oils (which carry much of the flavor). Perhaps the best-known muddled cocktail is the Mint Julep. (And the Mojito is really just a rum-based version of a Julep.) If you make this type of drink often, you may want to invest in a muddler. Every liquor store stocks them, and they cost just a few dollars. But no need to buy one right now — you can use a long-handled spoon as a substitute. For this drink, you should use a tall glass that holds 10 to 14 ounces (12 is ideal). This recipe yields one drink, and takes about 5 minutes to prepare. It’s easy to scale up if you’re serving thirsty hordes.

Ingredients ½ ounce lime juice (I often increase this to ¾ ounce, but I love the taste of lime) 8 - 12 fresh mint leaves 1 - 2 teaspoons granulated sugar or Simple Syrup (the quantity depends on how sweet you like this drink; see Notes) 2 ounces white rum (I like Bacardi, but any light Puerto Rican or Cuban-style rum works well) sparkling water to top up the glass (usually about 3 ounces; bottled club soda or seltzer works well) sprig of mint for garnish (not really optional; see Notes) Procedure To Build the Drink in a Glass: Add the lime juice, mint leaves, and sugar or Simple Syrup to a tall glass. Muddle the mint leaves briefly. You want to just bruise them; if you muddle them too much, they turn bitter. Fill the glass to the ¾ mark with ice cubes (some prefer crushed ice) and add the rum. Top off with sparkling water (fill to within ½ inch of the top) and stir to help distribute the mint leaves throughout the drink (they look pretty). Add a mint sprig for garnish, and a long straw. Serve.

To Mix the Drink in a Cocktail Shaker: Add the lime juice, mint leaves, and sugar or Simple Syrup (Simple Syrup is best in this method) to the cocktail shaker. Muddle the mint leaves briefly. You want to just bruise them; if you muddle them too much, they turn bitter. Add the rum to the shaker, and add enough ice so the shaker is half full. Shake until the mix is cold (20 seconds). Fill a tall glass to the ¾ mark with ice cubes or crushed ice. Strain the contents of the shaker into the glass, and top off with sparkling water (fill to within ½ inch of the top). Stir to help distribute the mint leaves. Add a mint sprig for garnish, and a long straw. Serve. Notes For general information about making cocktails, see the post on Cocktail Basics . Use enough sugar in this drink so it tastes good to you. I often prefer less sugar in my drinks. Many people prefer more. You may want to use Simple Syrup instead of granulated sugar. That way if you want extra sweetness, it’s easy just to add a bit more syrup – it will dissolve in the drink almost instantly.

I almost always use Simple Syrup rather than granulated sugar in drinks because it dissolves much better. Granulated sugar that fails to dissolve completely can make drinks somewhat gritty. However, that grittiness can be a virtue in a muddled cocktail. When you muddle granulated sugar with mint leaves, the grinding granules help release some of the mint’s oil. But whenever I shake a cocktail, I always use Simple Syrup. Using granulated sugar works particularly well if, instead of adding ½ ounce lime juice to the drink when you muddle the mint leaves, you cut half a lime into slices and muddle them with the mint leaves and sugar. This not only releases juice from the lime (as well as oils from the mint), but also releases volatile oils from the lime peel, which can add a pleasant note to the drink. However, you don’t want to overdo the muddled lime peel thing, because the peel has a somewhat bitter flavor. It’s pleasant in small quantities, but offensive if you overdo it. Some people like to add the empty shell of a lime half (one that you squeezed for juice) to the bottom of the glass as additional garnish. In fact, I’m one of those people.

Or sometimes I garnish with a few lime slices in the glass (see pictures). The sprig of mint garnish gracing the top of the glass is functional (and thus not optional, IMO). You poke your nose into it as you sip your drink, which allows you to inhale some of the mint aroma. This enhances the mintiness of the cocktail, adding considerably to the pleasure of drinking it. Mint grows like crazy, so if you have a garden, it's a good herb to plant. (It loves moisture, and unless you contain the roots, it can be invasive, so think about where you want to plant it.) Spearmint is the most useful variety, although peppermint is also nice. Originally this drink was probably made with yerba buena mint, a variety widely available in Cuba. Some versions of the Mojito call for adding a dash or two of Angostura Bitters to the drink. This is a pleasant variation – you might want to try it and see if you prefer it. According to to Dale DeGroff in The Craft of the Cocktail , the Mojito originated in Cuba, perhaps as early as 1850.

But it didn’t gain wide popularity there until early in the 20th century, when ice and sparkling water became readily available. Then the drink became so popular that it turned into the “Budweiser of Cuba.” It was a simple, refreshing cocktail enjoyed by farmers and laborers throughout the country. Ernest Hemingway, who spent much time in Cuba, liked Mojitos. A lot. He also liked the Classic Daiquiri (another Cuban original). A lot. Which raises the question: Was there any drink that Hemingway didn’t like? A lot? Today, in the US at least, the Mojito is sort of the anti-Budweiser. It’s become an upscale drink that the trendy have adopted as their own. Welcome to Our Summer Sippin’ Series! This is the first cocktail in our Summer Sippin’ Series here at Kitchen Riffs. Each week through Labor Day, we’ll feature a different drink (we’ll also be doing plenty of food posts). Some of the drinks will be ones you know already, while others may be new to you. But all will be wonderful.

(For the nondrinking crowd, I’ll offer nonalcoholic versions of some cocktails.) You can read more about the series in the post on Cocktail Basics . Next week? First up is a food post – Roast Strawberry Salad. Then later in the week another tall, classic cooler: The Tom Collins. I’m thirsty already. Where to celebrate National Mojito Day in the A Where to celebrate National Mojito Day in the A Pssst....It's today! Share Grace Huseth The iconic mojito is a near-perfect summer drink. The traditional Cuban highball keeps sultry nights cool with its blend of white rum, sugar, lime juice, sparkling water, and mint. The original Cuban recipe is a play on Cuba’s love for sugar, with spearmint or yerba Buena. In this country, we commemorate the drink with National Mojito Day on July 11. (That's today!) Here are three Atlanta restaurants were you can celebrate mojitos today and beyond! Most Flavorful: Bacardi Mojito at Eclipse di Luna Eclipse di Luna’s mojitos are the definition of fresh.

With a focus on fresh ingredients, Eclipse di Luna offers other flavors to compliment the lime and mint mojito including coconut, raspberry, torched cherry, peach red, strawberry, pineapple, passionfruit and mango. In season strawberries add sweetness and a limeade slush as the flavors fuse, while the coconut mojito offers the cleanest take on a mint piña colada. Entertainment at Eclipse di Luna includes live music as well as showman Scottie Mojito behind the bar. The self- proclaimed mojito master puts on a show, tossing, shaking and pouring with flair. Pair a mojito with Macarrones con Queso, a roasted butternut squash mac and cheese tapa served Catalan style for $6.50. This creamy carb goodness gets a bit of crunch with butternut squash bits and bread crumb topping. $8. 764 Miami Circle N.E., Buckhead. 404-846-0449. Best Mojito-Drinking Atmosphere: Mojito at Coco Cabana Wetter than water, this authentic Cuban mojito has sharp mint that only gets crisper as flavors muddle with live music and conversation.

The mojito is even better with salsa dancing when Coco Cabana offers free salsa dancing lessons on Friday and Saturday nights. $5.50. 4073 LaVista Road. Tucker. 404-919-1246. Best Mixed Up Mojito: Mojito Loco at Papi's Cuban and Caribbean Grill A classic Cuban mojito is never too far out of reach thanks to Atlanta’s favorite Cuban grill in five locations, including Ponce, Kennesaw, Tucker, Stockbridge and Lawrenceville. Papi’s features a traditional mojito with fresh mint, lime juice and Barcardi Silver, but they also mix it up, literally, with their blended Mojito Loco. This mojito made with Don Q rum has a more delicate flavor, and the daiquiri smoothness gives fresh mint to every sip. Zuleima Cruz, manager at the Tucker location, said the drink menu will change mid-July to include Bacardi’s newest rum, Havana Club with a mojito that will reflect the Golden Age of Havana. $7. 216 Ponce de Leon Ave. 404-607-1525, and other metro Atlanta locations.

thebar.com - Cocktails, Mixed Drinks and Cocktail Recipes thebar.com Ingredients Pick your ingredients What would you like to make today? Choose the spirits, mixers and garnish you already have at home and we’ll find recipes that match. Or enter in your combination of ingredients to select a great drink. It’s time to get mixing! Popular spirits Medium You don’t need to be related to Tom Cruise or have a chemistry degree to make mouthwatering cocktails at home. With just a few super-simple steps it's so easy to put a fresh twist on a classic and create something filled to the brim with flair. All you need is a little slice of imagination with a too-right-i-can attitude and suddenly the world is your cocktail cabinet. Welcome to the bar Wintertime means cocktail time. The pool may be covered over and the parasols folded down, but you don’t have to tuck away the great drinks. It’s time to bring your cocktails inside and mix up a storm – and take a few mini-umbrellas with you. As the wind lashes away and the snow tumbles, it’s still cool to cocktail. So chill out with the best winter cocktail recipes .

You’ve got plenty of help from the conditions – a ready-to-use fridge freezer is just waiting in the wings. Leave a bottle of spirits in the great outdoors and let the temperature do its work. Meanwhile, you can deliver a mountain of ice. Pour whisky and Drambuie over cubes for a whirl of flavour and colour that looks frozen in time. It’s the magical Rob Roy , partner to Jack Frost. It’s good to go glacial, but there’s nothing like a winter warmer at this time. The Hot Toddy is Dickensian in spirit and twice as nice when cold, with whisky as the main spirit. Just add hot water, honey, lemon and a clove to create some Great Expectations around your cocktail skills. With the pumpkin carving competition over, it’s now time to use the flesh. A Baileys Pumpkin Spice Latte is the most seasonal of serves, a veritable Oliver Twist on the drink that’s popular in so many good coffee houses. Slow down with some excellent Sloe Gin cocktails . This seasonal fruit is the fast route to rich, dark fruit flavour with drinks like the Sloe Bramble – sloe gin plus lemon juice, sugar and crème de mure (blackberry syrup).

It’s like jumping into an English hedgerow – without getting scratched or stung. You might find a few windfalls there too – bring them back because a Spiced Cider is one fine way to use the fruit. Mix with rum, bitters, star anise and a clove for a taste of the season. As we’re moving into punch territory – spice, fruit and spirit brought together in perfect harmony – check out our Rum Punch . It’s the party piece that guests love – and looks even better for you because the bowl can be prepared ahead of time. Gather round your best serving vessel and let the ladle do the work. Talking of which, it’s time to egg on your guests at Christmas parties with a selection of great Eggnog cocktails . They’ll have a cracking time with this delicious blend of rum, egg, cream and milk, also known as an egg or milk punch. Just lay out the ingredients, put up the bright flashing lights and get the terrible holiday music going. It’s what Christmas cocktails are made of – so long as the bad taste goes nowhere near the glass. But just as Xmas cocktails come and go… the final celebration of the whole 12 months is upon us.

The New Year means a new you, with a resolution to make better drinks. Serve up champagne on the 31st, or take it a step further by adding gin, lemon and sugar to the fizz. You’ll have a delicious French 75 cocktail , named after a World War I gun and ready to be fired out to assembled guests. End the New Year with a bang – and a whole range of great New Year’s Eve cocktails . However, when the celebrations are done you don’t have to bring down the curtain on your cocktails. There’s lite at the end of the tunnel in January – with lo-cal and non-alcoholic drinks. As you remove the tinsel and switch off the lights, you can enjoy some major mocktail making. The bright and breezy Fresh Shirley Temple brings a touch of glamour to the gloom. Named after the Hollywood actress, it’s based on ginger ale and pomegranate juice for a suitably seasonal serve. Or you can add a flavour of Cuba with the Non Alcoholic Mojito . Mixing aromatic mint, lime and apple, it might be low in alcohol, but it’s full of flavour. Or shake off the winter blues with some fantastic sport and synchronised shaking.

You can watch the match accompanied by friends and a cocktail. Just like the Southern Passion , in fact, the perfect pairing for an emotion-packed game. Spice up the action with vanilla, cinnamon, clove and ginger ale. Turn your arm over in the kitchen just as a good goalkeeper or bowler is loosening theirs: make the most of the muddler and shake and strain into a glass. Keep on mixing and make the most of the season – and don’t let the dropping temperatures cool your enthusiasm.

Question: The mojito is a traditional cocktail that originated in which country
Answer: Cuba