World co*cktail Day: 14 fabulous drinks based around your favourite tipple (2024)

Online drinks retailer The Bottle Club has curated the ultimate collection of recipes for World co*cktail Day, comprising a mixed drink based around everyone’s favourite tipple.

Tim Martin-Harvey, from The Bottle Club said: “We’ve seen a notable increase in our customers browsing our recipe pages, which provide ongoing inspiration for every occasion and taste preference.

"We like to make things as easy as possible for people and many are ‘shopping the recipe’ directly from the recipe page so co*cktail lovers can save their time and energy for wielding their co*cktail shakers!”

Whisky: The Bottle Club Sour

• 50ml Jack Daniels
• 10ml Passionfruit puree
• 10ml Lemon Juice
• 10ml Orgeat
• 10ml Pinot Noir

METHOD

1. Add the whiskey, passionfruit puree, lemon juice, and orgeat into a shaker with ice and shake hard until well-chilled.
2. Strain into a rocks glass over fresh ice.
3. Slowly pour the red wine over the back of a bar spoon so that the wine floats on top of the drink.

Rum: Spiced Rum Mojito

INGREDIENTS

• 3 parts Spiced Rum
• 1 part simple syrup
• 4 lime wedges
• 5-8 mint leaves
• Small slice of fresh ginger
• Dash of aromatic bitters

METHOD

1. Muddle ginger, lime wedges, mint and simple syrup in a highball glass.
2. Fill with crushed ice and add remaining ingredients.
3. Churn and top with more ice.
4. Garnish with a lime wheel and mint sprig.

Vodka: p*rnstar Martini

INGREDIENTS

• 1 1/2 ounces vanilla flavoured vodka
• 1/2 ounce passion fruit liqueur
• 1 ounce passion fruit puree
• 1/2 ounce lime juice, freshly squeezed
• 1/2 ounce vanilla simple syrup
• 2 ounces sparkling wine, chilled
• Garnish: 1/2 cup passion fruit

METHOD

1. Add all ingredients except sparkling wine into a shaker with ice and shake vigorously until well-chilled.
2. Strain into a chilled coupe glass.
3. Garnish with a passion fruit half.
4. Serve with a sparkling wine sidecar (on the side).

Gin: Negroni

INGREDIENTS

• 45ml Campari
• 45ml Gin
• 45ml Vermouth
• Orange peel twist (garnish)

METHOD

1. Add all the ingredients into a mixing glass filled with ice, and stir until well-chilled.
2. Strain into a rocks glass over a large ice cube.
3. Garnish and enjoy!

Disaronno Fizz

INGREDIENTS

• 45 ml Disaronno
• 150 ml soda or sparkling water
• Fresh lemon juice

METHOD

1. Pour Disaronno over ice.
2. Add a squeeze of fresh lemon juice and top up with soda water.
3. Stir and garnish with lemon zest.

Tequila: Strawberry Margarita

INGREDIENTS

• 1 lime wedge, plus 2 lime wheels for garnish
• 1 tablespoon coarse salt, for glass rims
• 120ml high-quality blanco tequila
• 60ml triple sec, such as Cointreau
• 45ml fresh juice from 2 limes
• 10 fresh strawberries
• 1 tablespoon strawberry syrup

METHOD

1. Run lime wedge around the outer rims of 2 rocks glasses and dip rims in salt. Set aside.
2. To a blender, add strawberries, tequila, lime juice, syrup and triple sec. Pulse until completely smooth.
3. Fill glasses with fresh ice and strain margarita into both glasses. Garnish with lime wheels and serve.

Brandy: Sidecar

INGREDIENTS

• 60ml VSOP Cognac
• 30ml Cointreau
• 22ml ounce fresh lemon juice
• Superfine sugar, for garnish (optional)
• Orange or lemon twist, for garnish (optional)

METHOD

1. Prepare co*cktail glass by making a slit in a lemon wedge and running the cut edge around the rim of the glass; then dip the rim in a saucer of superfine sugar to create a thin crust. Chill the glass until needed.
2. Combine brandy, Cointreau, and lemon juice in a co*cktail shaker and fill with ice. Shake well until chilled, about 10 seconds. Strain into prepared glass; garnish with a twist of orange or lemon peel, if the urge comes across.

Disaronno Velvet Batida

INGREDIENTS

• 1 part Disaronno Velvet
• 1 part coconut water
• Crushed ice

METHOD

1. Combine 1 part of Disaronno Velvet, 1 part of coconut water, shaking and pouring over crushed ice in a highball glass.
2. Garnish of either coconut flakes or a coconut slice.

Liqueur: Frozen Aperol Spritz

INGREDIENTS

• 450g Frozen Mango
• 180ml Aperol
• 60ml Prosecco
• 60ml Soda Water
• Juice of half an orange
• 2 large handfuls of ice
• Orange Slices to garnish

METHOD

1. Blend the Mango and Aperol: Combine the frozen mango and Aperol in a blender. Blend until the mango is just pureed, ensuring a smooth texture without large chunks.
2. Incorporate the Bubbles: Add the Prosecco, club soda, and fresh orange juice to the blender. Blend briefly, just until these ingredients are incorporated. The goal is to mix them in while retaining as much fizziness as possible.
3. Add Ice: Introduce the ice into the blender and blend until just crushed. This step is crucial for achieving that perfect slushy consistency without watering down the drink.
4. Garnish and Serve: Pour the frozen mixture into two co*cktail glasses. Garnish with slices of orange or clementine for a vibrant, citrusy flair. Serve immediately to bask in its chilled, refreshing glory.

Red Wine: Cherry Summer Sangria

INGREDIENTS

• 1 glass of red wine
• 60ml sweet cherry juice
• 60ml raspberry or orange liqueur, adjust to suit your taste
• Cherries (fresh or frozen), orange slices, apple slices and/or raspberries - or whatever summer fruits you fancy!

METHOD

1. Combine all ingredients in a co*cktail shaker and stir.
2. Fill a large glass with ice and fruit of your choice.
3. Pour over ice and enjoy.

White Wine: White Wine Spritzer

INGREDIENTS

• 3/4 glass white wine
• 1/4 glass soda water
• Slice of lime

METHOD

1. Fill a wine glass halfway with the super-chilled wine.
2. Splash in the soda water until the glass is three-quarters full.
3. Then take a slice of lime and put it on the rim of the glass to serve.

Rosé Wine: Rosé Sangria

INGREDIENTS

• 1 bottle of Rosé Wine
• 57g cane sugar
• 60ml of apple brandy
• 1 lemon (sliced)
• 1 orange (sliced)
• 227g raspberries
• 454g strawberries (sliced)
• 1 sprig of mint
• Soda water (optional)

METHOD

1. Add strawberry, orange, raspberries and sugar to a large pitcher and muddle with a muddler or gently crush with a wooden spoon for 45 seconds.
2. Add apple brandy and muddle again to combine for 30 seconds.
3. Add lemon and mint and stir to incorporate.
4. Then add wine and stir once more.
5. Taste and adjust if needed, then add ice.
6. To dilute the mixture, top off glasses with a bit of soda water (optional).

Champagne: French 75

• 30ml gin
• 15ml lemon juice, freshly squeezed
• 15ml simple syrup
• 85ml Champagne (or whatever sparkling wine!)
• Lemon peel twist to garnish

METHOD

1. Add your gin, fresh lemon juice and simple syrup to your co*cktail shaker with ice and shake until well-chilled.
2. Strain into a Champagne flute.
3. Top with the Champagne.
4. Garnish with a lemon twist.

Beer: Margarita

INGREDIENTS

• 340ml frozen limeade concentrate
• 340ml tequila
• 340ml water, or more as needed
• 340ml beer
• Ice
• 1 lime, cut into wedges

METHOD

1. Pour limeade concentrate, tequila, water, and beer into a large pitcher. Stir until limeade has melted.
2. Add plenty of ice to the pitcher and garnish with lime wedges. Adjust with additional water if needed.

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