Beverages: Mixed Drinks

At the time of its creation in 1902, Appenzeller Alpenbitter—named after the town of Appenzell in northeastern Switzerland—was recommended by doctors as a medicine. Containing a secret mixture of over 40 herbs, this beloved liqueur is both a popular aperitif and digestif. Appenzeller Alpenbitter may be drunk straight or in cocktails as its bitter flavors juxtapose nicely with any sweet carbonated beverage. Enjoy as an après-ski cocktail or on a cold day to fully experience the unique taste of this Swiss natural treasure.

Palm wine, known locally as nsafufuo, is a popular beverage in West African countries—so popular, in fact, that there is even a musical genre in honor of the beverage: palm-wine music. Made by fermenting the sap of various palm trees, palm wine is translucent white and slightly sweet. Enjoy this fizzy wine on its own, or as the base of this simple cocktail.

Sodabi, a spirit distilled from palm wine, is the most popular liquor of Benin. Its origin is unclear, but one version attributes it to the Sodabi brothers, who were the first to perfect distillation techniques taught by the French in the early 20th century. Another story traces sodabi to an English expat, who, when doubting that locals could produce an alcohol as refined as gin, was offered a sip of sodabi.  Realizing his mistake, the Englishman humbly murmured, “so that be” (“so be it”). The Beninese, however, heard “sodabi,” and decided to name the liquor as such. Whatever the actual origins of the drink may be, colonial powers banned sodabi in 1931—allegedly for health reasons, but more likely for economic motives, as the palm wine spirit was competition to imported European liquors.

Despite being illegal, sodabi production secretly continued, and the spirit became ingrained in the local culture as a symbol of Beninese hospitality and as an important refreshment at births, weddings, and funerals. Sodabi is also famous for its role in Benin’s Voodoo religion, both drunk to increase one’s physical strength, and used in an array of rituals.

Nowadays, sodabi’s prior reputation as a rustic moonshine has been reinvented by Western investors, who have introduced the traditional palm-spirit to world markets under the brand Tambour. A spiced sodabi, Tambour is an ode to the version Beninese use in some Voodoo rituals, in which added plants and spices give it medicinal powers. The brand is especially popular among expats and affluent Beninese, and is a typical sight in bars across the country. Beloved for its deep amber hues and distinctive woody taste, Tambour can be drunk straight—the traditional way of consuming sodabi—or as an excellent base for mixed drinks. Try it in the African Sunrise, Tambour’s signature cocktail, to taste a more modern version of Benin’s liquid magic.

This classic cocktail from the 1970s has enjoyed widespread popularity all over America. The drink is said to have originated at the University of Alabama and is a common beverage at Crimson Tide football games. The herbal, citrusy flavor of an Alabama Slammer is somewhat more mellow than the name might suggest, especially if you use lots of ice, add extra orange juice, and let the mixture dilute for a minute to bring out the smooth Southern flavors. 

Horchata is typically not an alcoholic drink. It is served during holidays and on special occasions, and many people have treasured memories of drinking it as children. However, an alcoholic version is gaining new popularity in both South and North America. It is believed that horchata originated in Spain’s Catalan region, where it is made with tiger nuts and called orxata de xufa. In some parts of Latin America, alcoholic horchatas are made with sesame seeds and almonds. In Mexico, the beverage is usually made with vanilla, cinnamon, and rice milk—although recipes vary and many Mexicans have distinctive methods for making the drink.

Although its exact origins are unknown, arrack is undoubtedly one of the oldest spirits in the world. Marco Polo was said to have tried arrack during his 13th-century travels and to have brought it with him to Russia where the locals’ love of beer was replaced with a preference for distilled spirits. The so-called “father of vodka” also made its way to South America through the same explorers where it would be the inspiration for the Brazilian cachaça, which in turn would inspire rum and other types of liquor. Despite arrack’s significant influence, the beverage remains unknown by much of the world. On the island of Sri Lanka however, arrack ranks as one of the most popular drinks. Enjoy it as the locals do, with cola or lemonade. Refreshing and sweet, arrack with lemonade is especially nice after a long, hot day.

This vintage classic dates back to the early 1900s, around the time when Wilbur and Orville Wright took the world’s first man-powered flight at Kitty Hawk, North Carolina. This popular sipper cocktail was the color of a beautiful sky, but was largely forgotten until about 10 years ago, when one of the drink’s key ingredients returned to the shelves of American food markets. Today, the aviation cocktail is ordered in bars across the United States. Fall in love with the cool blue hue and the fragrant floral flavors of this dreamy, innovative libation. 

Riga Black Balsam is a Latvian liqueur that manages to be both totally unique and profoundly traditional. The liqueur is composed of a secret mix of 24 herbs, roots, and flowers and is characterized by its distinctive bittersweet flavor and black color. While the exact origin of Riga Black Balsam is unknown, it is believed to have been used since the Middle Ages as a cure against fevers, poisonous bites, and other injuries.

By the 18th century, the liqueur was being mass-produced and sold in Latvian pharmacies as a cold remedy and digestive aid; it was even used by the Russian empress Catherine the Great (1729–1796) when she fell ill on a visit to Latvia. Dazzled by the unique aromas of the liqueur, Catherine allegedly ordered a large stock to be sent to her St. Petersburg court. She was not the only one impressed by Riga Black Balsam, however, and the herbal beverage won what would be the first of many international awards at an exhibition in 1860. 

Despite its medicinal origins, today Riga Black Balsam is generally enjoyed as any hard liquor might be, either served straight or mixed in a multitude of combinations. Drinkers apprehensive about trying the bitter liqueur may enjoy it with Coca-Cola in this simple and classic Latvian mixed drink. 

In Fiji, beer is the drink of choice with the local Fiji Bitter brand reigning supreme. When its 4.6-percent alcohol content is not enough for drinkers seeking to imbibe, some mix in rum to increase the beverage’s potency. Not all Fijians agree with or practice these drinking patterns however—alcohol is seen by some as a factor in the breakdown of traditional culture—but those who do hit the bottle typically indulge. In the United States, beer cocktails like this one are enjoyed by beer and liquor lovers alike. 

Beer and green olives have long been popularly combined out in the American Midwest. At some point, it was decided that they might as well invent a name for it. All of a sudden the beertini was a thing, and was soon as ingrained in Midwestern barroom culture as pretzels and neon signs.

Becherovka, an herbal bitters believed to heal stomach ailments, has been produced according to a secret recipe since 1805. With flavors of cloves, cinnamon, and ginger, the Beton—a portmanteau of “Becherovka” and “tonic”—is the most common cocktail that uses this well-known Czech liqueur.

Birkir is a brand of schnapps derived from birch sap. Distinctively woodsy with hints of honey, Birkir’s flavors are said to be inspired by mornings on the birch-clad hills of Iceland’s forests. While the liquor is traditionally drunk straight or on the rocks, it it is increasingly used as in ingredient in Icelandic-inspired cocktails. Enjoy this simple ode to modern Norse mixology on an autumn day and experience the complex flavors of Iceland’s forests.

The internationally acclaimed Black Russian is actually Belgian in nature, invented by barman Gustave Tops at Brussels’ Hotel Metropole. According to popular belief, it was first stirred up in 1949 for then-US ambassador to Luxembourg, Perle Mesta. Named “black” for its rich, coffee-colored hues and “Russian” for its vodka base, it was an appropriately dark, mysterious, and Russian-themed concoction during the start of the Cold War.

Mesta would inadvertently do her part to popularize the beverage. Aside from her diplomatic role, the US ambassador was famous for throwing legendary soirées and came to be known in Washington as the original “hostess with the mostest.” So epic were these parties that they were allegedly the inspiration behind a few scenes in Irving Berlin’s Broadway hit Call Me Madam, depicting Mesta singing along with General Dwight Eisenhower as President Truman accompanied them on piano. In the production, cocktails ran rampant, and one among them was the black Russian, introducing the drink to the American public.

By 1965, the black Russian had spread across the Western Hemisphere and numerous variations were born, the most famous of which was the white Russian. Despite the drink’s quick rise to popularity, it entered a period of decline only to be revived by exposure in the 1998 American cult classic, The Big Lebowski. After the film’s protagonist swigs an astounding nine white Russians, this classic cocktail—along with its most popular variation—rose to stardom once again.

Ideal as a post-dinner digestif, drinkers sensitive to the taste of strong liquor may prefer the creamy and sweeter white Russian, while serious tipplers are better suited for the black version. Enjoy slowly, savoring the taste of this simple yet elegant bar staple.

A black Ukrainian is a variation on the black Russian, a cocktail that includes coffee liqueur and vodka, usually poured over ice in an old fashioned glass. A black Ukrainian is a slightly more intense twist on the traditional drink, adding the flavors of peach liqueur and Coke to the expected recipe. It can be made with any coffee liqueur, although Kahlua is the most common.

Named after Blanchisseuse beach, this rum punch is made with tangerine-like fruits called potigals. Grown extensively in Trinidad, this fruit is known to pack an extra zing. The contrast of potigals, dark rum, and lime juice results in a deliciously sweet, strong, and sour mixed drink. Blanchisseuse rum punch and variations of it are served at large gatherings in the United States.

This cocktail puts a South-of-the-border spin on an old brunch time favorite. No matter when this Mexico-made concoction was invented, it is surprising that it wasn’t invented sooner. Why not do as the Mexicans do? Switch vodka for tequila, and double up on the hot sauce and horseradish. If you thought a bloody Mary was spicy, try a bloody Maria, and think again.

There are many variations of this tried and true brunch time cocktail. Still, the classic recipe is always a good place to start. From there, you can season it to taste any way you like it. In bars and restaurants all over America, the bloody Mary is one of the nation’s most frequently ordered cocktails. It is considered to be a hangover cure. Most commercial businesses make the drink with a bottle of premixed ingredients, but there's nothing quite like the taste of a freshly made bloody Mary.

This beach-inspired cocktail is a sunny concoction of island flavors with the gorgeous color of tropical waters. The blue Hawaiian is a popular order at resorts, summer parties, and tiki bars all over America. That’s why this drink is typically served in a tiki glass. The blue Hawaiian is not the same as the blue Hawaii cocktail, but the two drinks are often confused. The origin of the blue Hawaiian is somewhat uncertain, but all clues point to Hawaii.

According to popular belief, the drink Bowle was first introduced to Austria by the chanteuse Greta Keller (1903–1977), who would serve it as a refresher at cocktail parties. Preferring the dangerously delicious method of soaking berries and sliced peaches in brandy, Keller would also add bottles of dry white wine and Champagne to wow guests with a potent yet sweet mixed beverage. Bowle became the drink of choice at parties—especially popular from the 1950s through the 1970s—and is still considered a festive favorite. Nowadays, there is a plethora of Bowle recipes thirsty party-goers can choose from, some even non-alcoholic. Enjoy this recipe with friends for a taste of what Greta Keller served guests, or customize it with other types of fruit.

The Brazilian caipirinha  is a tart and sweet mixed drink made from lime, sugar, and cachaça—Brazil’s national liquor. This South American cocktail is a delightful refresher on a summer’s day.

Campari dates back to the 1860s, when Milanese bartender Gaspare Campari concocted a liquor using alcohol infused with various herbs and spices. Due to its slightly sweet flavor with a bitter finish, many suspect the beverage’s unique taste comes from the orange-like fruit chinotto, though the exact recipe is top secret. Enjoy this icon of the Italian aperitivo on its own over ice, as the base of various cocktails, or as the classic Campari and soda.

Campari was invented in the 1860s in Italy, where it is still popular. The liquor originally obtained its signature reddish color from carmine dye, which is made from crushed insects. The dye was replaced with an artificial color in 2006, a change that some cocktail connoisseurs also say altered the liquor’s flavor. Regardless, Campari is still readily available and is a favorite for making cocktails. Campari is usually mixed with orange juice, but grapefruit juice is another popular mixer. 

This drink, with a name meaning “devil,” is a popular beverage in northern Brazil, particularly during Carnival season. It is smooth and creamy, thanks to the inclusion of condensed milk. It also traditionally includes powdered guarana berries, which are known for their energizing effects. Some recipes include gin, in addition to cachaça, so drinkers should be aware of how strong this sweet drink can be.

While on the run during the French Revolution, doctor Pierre Ordinaire made a remarkable discovery in neighboring Switzerland. Searching for a cure for a range of illnesses, Ordinaire created a 136-proof concoction made from wormwood growing near the Swiss village of Couvet. The drink, known as absinthe, quickly grew in popularity. Over time, however, its early reputation as medicine deteriorated and absinthe became associated with violent crimes and mental illness, resulting in a ban of the beverage from 1908 to 2005.

Enjoy la fée verte ("the green fairy") the traditional Swiss way with sugar and water to soften the bitter anise flavor, or as the base of a variety of cocktails. Drinkers beware—absinthe’s fame as a chemical hallucinogenic and its high alcohol content meana a little goes a long way!

Mastika is an anise-flavored drink made with the resin gathered from the mastic tree, an evergreen shrub of the pistachio genus. Mastika originated in Greece but made its way to Macedonia, where it is commonly poured over ice and enjoyed as an aperitif to accompany meze, a variety of small dishes eaten as appetizers. Mastika is always chilled, and it is often stored in the freezer so that small ice crystals form inside the liquid. The cloud is a classic cocktail that blends mastika with crème de menthe. It is believed to be an aphrodisiac, which perhaps explains why this drink is most popular way to drink this anise-flavored liquor.

Coco loco (crazy coconut), is a summertime cocktail popular on Colombia’s Caribbean coast and in cities like Cali. This mixed drink is typically sold by beach vendors who prepare it with a machete. After cutting a hole in the tops of fresh coconuts, alcohol is simply poured inside the fruit, resulting in a cocktail as delicious and tropical as it looks. Drinkers without a machete can easily recreate the coco loco at home with coconut water. Recipes tend to vary by vendor, but alcoholic ingredients typically include rum, tequila, and vodka—all carefully masked by flavors of coconut. Enjoy this Colombian classic at the beach or pool, or serve as a tropical refresher at a summertime party.

Aquavit, similar in taste and appearance to vodka, is a potent, caraway-infused liquor that Scandinavians have guzzled for centuries. While the liquor is typically enjoyed as a shot, there are a few traditional recipes that serve aquavit mixed. One of these is kaffepunch (coffee punch), which, despite containing other ingredients, many consider to be more powerful than straight aquavit. 

To make kaffepunch, one simply places a coin in the bottom of a large mug, then covers it with coffee until the coin disappears. Aquavit is then poured in until the coin is visible once again—resulting in a potent combination that is not for the faint of heart. References to this mighty mixed drink bound in Scandinavian folk culture, and the beverage is especially associated with heavy-drinking sailors of yore. A traditional saying goes, "Rigtige mænd drikker punch" (real men drink punch).

Commandaria is a sweet and amber-colored wine, usually drunk as a dessert wine. It was produced in Cyprus as far back as 800 BCE and is the oldest wine in the world still produced today. The name Commandaria dates as far back as the early crusades of the 1100s BCE. In the drink’s earliest times, it was popular at festivals. During the crusades, it was served at the wedding of King Richard the Lionhearted to Berengaria of Navarre. At his wedding, King Richard referred to it as “the wine of kings and the king of wines.” It is still produced today and figures prominently in Cypriot cocktails.

This drink, whose name means “little coconut,” is popular during the winter holidays in Puerto Rico. Similar to eggnog, it can be made with or without rum, depending on the drinker’s preference. Some families make large quantities of coquito to bottle and give as a gift. For those who don’t wish to make it themselves, several commercially bottled choices are available in Puerto Rican stores. Coquito is often served in shot glasses following a large holiday dinner. Each year in New York City, El Museo del Barrio, which celebrates Puerto Rican culture, hosts a coquito-tasting content, in which entrants compete by preparing their abuela’s best recipe.

Crémas, also known as krémas and crémasse, is a sweet and savory cocktail typically served alongside pastries. Creamy and thick, the drink is popular at Christmastime. Commonly served cold and in small amounts, this rich, coconut-infused beverage is known to pack a punch. 

Though it is commonly referred to simply as a rum and Coke, this popular beverage is traditionally known as a Cuba libre. Created in Cuba in the early 1900s, it became popular after bottled Coca-Cola was first imported into the country. Its origin coincided with the strong US military presence in Cuba in the aftermath of the Spanish-American War, and its name comes from the Cuban's rallying cry, "Cuba libre!" ("Free Cuba!"). Whatever you call it, this refreshing and inexpensive beverage has become one of the world's most popular alcoholic drinks.

In 1806, James Gosling, an English spirit merchant living in the Bahamas, concocted an aged black rum that he sold in bottles with a black wax seal—later known as Gosling’s Black Seal Rum. By 1850, the rum had become immensely popular, catching the eye of Royal Naval officers who were brewing ginger beer to alleviate seasickness. They that found adding Gosling's rum to ginger beer resulted in a delicious combination, although the drink’s cloudy coloring was somewhat less appealing. As one sailor observed, the drink was “the color of a cloud only a fool or a dead man would sail under,” and so the drink was christened the dark ‘n’ stormy. This light yet spicy drink is a perfect refresher on a summer’s day, but it will keep the drinker warm even when the forecast is “dark and stormy.”

The dirty banana mingles the fresh flavor of the eponymous fruit with dark rum and coffee-flavored liqueur. As the name suggests, very ripe bananas—even those on the verge of browning—are best, as this will create a sweeter flavor. Enjoy this smoothie-like cocktail as a delicious refresher after a day in the sun.

El Presidente had its heyday during the Prohibition era when US travelers would enjoy a sip of alcohol at the La Florida bar in Havana, Cuba. The drink was named in honor of Cuban President Gerardo Machado. The original version of this cocktail was simple and dry, but over the years, bartenders have made it sweeter.

Venezuela’s el ritual may arguably be one of the most unconventional drinks in the world, as the “mixing” takes place in one’s mouth rather than in a cocktail glass. Just as important as the ingredients in el ritual is how it is consumed; a series of specific steps aimed to best capture the drink’s raw flavors. Bitter coffee, sweet sugar, and sour lime—overwhelming to the taste buds alone—are soothed by half a shot of rum. Once drinkers sufficiently let the flavors mingle, another half shot brings in a new medley of flavors. This recipe calls for the balanced and complex Santa Teresa 1796—Venezuela’s oldest producer—although any high-quality rum will do. Enjoy el ritual with friends or before a night out, as its alcohol, sugar, and caffeine will enliven any party.

This mixed drink is named for its sharp flavor, which, according to some drinkers, is reminiscent of expired beer. As unappealing as its name may sound, the drink’s main ingredient is actually fresh lager. Using one of the top brands in the Philippines, Red Horse, the balance of sweet and bitter gives an extra kick when combined with gin and menthol candies. Enjoy the taste of Filipino kalawang (beer) in this unique combination, popular among Filipinos and Filipino Americans alike.

Like people, cultures sometimes borrow from each other. Take Fernet, for example. The bitter liquor is extremely popular in Argentina, especially in Buenos Aires and Córdoba, but it is actually from Italy.  Italian immigrants first brought Fernet to Argentina at the turn of the 20th century, and it was so well received that today many consider it to be Argentina’s national liquor.

With Fernet such a favorite, it was only a matter of time before it made its way into a mixed drink. Fernet and Coke was invented in the mid-1980s in Córdoba, Argentina, and by the 1990s was all the rage in Buenos Aries, until it finally became the ubiquitous cocktail it is today. Be sure to start with chilled Coke and room-temperature Fernet.

This colorful shooter is named after none other than the late Jamaican singer, Bob Marley. Known as the “king of reggae,” Marley evolved into a symbol of Jamaican identity and culture. As an emblem of the Rastafari movement—religious beliefs Marley often expressed in his music—the shot is layered into sections of green, yellow, and red. To top it off, the drink is then lit on fire. An impressive party drink, this shooter, like the reggae star for which it is named, has an unforgettable quality about it that is sure to leave a lasting effect.

The gespritzer—also called a spritzer—is derived from the German verb spritzen, meaning “to squirt.” This mixed drink is merely a blend of wine and seltzer water, with the intent not to water down the wine but rather to enhance its flavor. The drink is most popular in the summer, but it is also sipped as an aperitif throughout the year. Thirst-quenching and easy to make, the gespritzer is perfect with a light meal or as an afternoon refreshment.

The Gimlet was first stirred up in the late 1800s by surgeon Thomas Gimlette as a clever way to get uncooperative sailors to drink lime juice. An important antiscorbutic (scurvy preventative) on long voyages, lime was a mandatory dietary supplement for Her Majesty’s sailors—hence the nickname "limeys" for Brits. After a decade of unsuccessfully persuading naval officers to drink the bitter juice, Gimlette finally prevailed by administering gin—the liquor of choice at the time—with a sweeter-tasting lime cordial. In honor of his concoction—popular with seamen and landlubbers alike— Gimlette was knighted and appointed British Surgeon General, and the beverage was christened the “Gimlet” in his honor.

The Gimlet has undergone many transformations over the years, from a simple 1:1 gin to lime juice ratio to a boozier 3:1 combination. This light green, sweet cocktail with a sharp kick is now considered an ideal summertime drink. Enjoy it at a barbeque or sip it on a sunny afternoon to best experience the Gimlet’s classic deliciousness.

Now a classic cocktail, the gin and tonic was created in the early 19th century by soldiers in the army of the British East India Company. Plagued by malaria, they drank medicinal quinine in tonic water to prevent and treat the tropical disease. The soldiers found the taste unpleasant, however, and began adding sweeteners and flavorings to mask the quinine's bitter flavor. They added their gin ration to the medicinal beverage, giving rise to the drink we know today. It is a popular summertime drink, enjoyed chiefly for refreshment rather than for antimalarial purposes.

While the gin pomelo only took off after Tang released its powdered juice sachets in the 1990s, gin has been highly regarded for many years in this country of heavy drinkers. Reportedly 43 percent of all the gin in the world is consumed in the Philippines alone—so much, in fact, that the world’s top-selling brand, Ginebra, is consumed almost exclusively there. Enjoy this Filipino liquid treasure in the simple gin pomelo, a concoction of gin and either powdered or fresh pomelo juice. Pink in color, and mildly sweet in taste, a little of this dangerously delicious combination goes a long way. Drink commercial brands only to avoid becoming what Filipinos refer to as gin-bulag (gin blind)—a result of drinking lead- or methanol-tainted liquor that is home-distilled.

Gløgg , a traditional wintertime drink made from mulled wine, is popular in many Scandinavian countries. While mulled wine has been celebrated in the region from at least 400 CE, the drink gløgg was born in the 1800s. Many sources trace the beverage to Germany’s glühwein (literally, “glow wine”), although a few theorists insist it was created by enterprising Norwegians, who, not wanting to let their wine go to waste, simply added spices, nuts, and fruits to the beverage to make it drinkable again. Whatever the case, gløgg remains a wintertime favorite that is essential at any Scandinavian julebord (Christmas party). Whether enjoyed après-ski or served at a Christmas party, this dark and spicy drink will be sure to warm both one’s body and soul.

For Germans and those of German ancestry, Christmas season without Glühwein would be preposterous. There is nothing better to warm one up from the inside on a bone-chilling December day than Glühwein, a spiced, sweetened mulled wine. Glühwein is a beloved tradition that goes back centuries. It was reportedly created by thrifty folk who didn’t want to throw out wine that was going bad, so they added honey and spices to make it drinkable again. Today, countless variations on the classic recipe exist—some made from white wine or regional specialty wines like apple wine, some including creative combinations of spices, and some that add shots of rum or another liquor to increase the “glowing” effect of Glühwein.

This no-nonsense cocktail gets its name from America’s Greyhound bus service during the 1940s, when the drink was popularly ordered by travelers. It’s a fast and simple mixed drink for people who are in a hurry, as those who travel often are. Originally, it contained sugar and was made with canned grapefruit juice. However, much like fine wines, this recipe has only improved with age.

Gully wash is sweet, simple, and fresh—and immensely popular with Bahamians and its many tourists. Also referred to as “sky juice” on Nassau, legend has it that the cocktail emerged from the smaller islands when fishermen had little access to anything to drink. Loving a good cocktail, the fishermen started adding cheap gin to coconut water, enhanced by some sweet milk to cut the drink’s otherwise harsh taste. The combination was a hit and quickly spread to the surrounding islands. Considered the “real drink of the tropics,” locals may be spotted sipping gully wash from old milk jugs, or even directly from a coconut. Make ahead, as this cocktail improves with age.

Considered “the only real Hong Kong cocktail,” the gunner is served mostly in expat bars in Hong Kong, as well as in India and other regions of the Far East. It may have arisen under British colonial rule and is considered especially well adapted to these regions because of its refreshing taste in hot weather. Since its main components are ginger beer and ginger ale—some versions include lemonade instead of ginger beer—gunner is generally considered non-alcoholic, although the traditional recipe includes Angostura bitters with a definite alcoholic punch. Other names for this cocktail include the rock shandy, Windermere, and Malawi shandy.

The “fizz”—a cocktail that includes a citrus juice and carbonated water or soda—arose from sours, an older type of drink. The earliest fizz recipes appeared in the 1887 Bartender’s Guide by Jerry Thomas. Between 1900 and the 1940s, fizz cocktails were well loved in the United States, and they spread to other countries by the 1950s. A number of variations are still popular throughout the world, including the Hong Kong Fizz. It blends an herbal liqueur such as Chartreuse, Izarra, or Strega with lemon juice and sweet carbonated soda.

This deliciously tart cocktail combines apples with lychee liqueur. Lychees are a pinkish-red fruit with a rough exterior and a sweet, pale flesh. They are usually eaten fresh and are common in Asian countries. Lychees originated in China, specifically in the Guangdong and Fujian provinces, where cultivation began as early as 1059 CE.  Today, lychees are produced throughout Southeast Asia, India, and South Africa. They are a common ingredient in desserts, candies, and flavorings in many parts of the world, as well as a base for a sweet-and-sour liqueur that goes well with the sweetness of apple juice and the tartness of lemon.

This drink is named from the show Hong Kong Phooey, an animated children’s TV show broadcast by the network Hanna Barbera in 1974. The show featured a mild-mannered janitor, Penry Pooch, whose crime-fighting secret identity was a parody of the kung fu movie genre of the period. The recurring theme was the general incompetence of the main character, who usually solved crimes either purely due to the efforts of his cat, Spot, or by accident. This drink, with its combination of absinthe and sake, has enough of a kick to render the drinker as incompetent as the show’s eponymous hero.

Mixing Riga Black Balsam with warm blackcurrant juice is considered a classic combination in Latvia. Hot cocktails are popular in the country, especially during wintertime when temperatures are subzero. The bitterness of Riga Black Balsam pairs well with the smooth tartness of the blackcurrant juice and creates a soothing beverage reminiscent of mulled wine. Enjoy Hot Bitter as Latvians do—as a revitalizing warmer in the depths of winter.

This foamy drink was created by David Wolowidnyk at the Hotel Georgia in Vancouver, British Columbia. It was named the “Cocktail of the Year” in 2012 by En Route, the magazine published by Air Canada. It uses orgeat—a sweet syrup made from almonds, sugar, and rose water or orange flower water—and features a dry shake (just the ingredients, no ice) before the ice is added.

The Hugo technically has Italian roots, being created in Naturno (a German-speaking town on the Italy–Austria border), but it has quickly become a popular choice in neighboring Austria. Created in 2005, this mixed drink’s name derives from the old high-German word hugu, meaning “mind, heart, and spirit,” and it has indeed captured the mind, heart, and spirit of local drinkers. Considered a chic and trendy alternative to the traditional spritz, the Hugo uses syrup derived from elderflowers—a ubiquitous plant in the European Alps—for a distinctive, Austrian touch. While the Hugo is especially popular in Tyrol, it is also considered in vogue by drinkers throughout the country. Serve this alpine spritz at a party to create an air of sophistication, or enjoy it as a light and refreshing aperitif on a summer’s day.

This smoothie-like cocktail is considered by many to be a must-try while in Jamaica. Especially common in Negril, the hummingbird is sweet and refreshing, with hints of coffee and fruit. Drinkers who prefer little alcohol flavor in their cocktails need look no further—any trace of booze is artfully concealed in this dangerously delicious treat. A little tropical taste of Jamaica, the hummingbird is a perfect refresher for a day at the pool or beach.

This winter warmer has spun off numerous variations of liquor and coffee. The original Irish coffee was named by Joe Sheridan, a chef in County Limerick. When a group of American travelers arrived at his restaurant on a raw evening in the 1940s, Sheridan added a nip of whiskey to their coffee to warm them up. When the travelers asked what kind of coffee they were drinking, Sheridan said it was “Irish coffee.” Though it can be prepared without cream and sugar, the official version includes these two ingredients. The cream should be floated on top of the coffee so that one drinks the coffee through the cream.

“One of sour, two of weak, three of strong, four of sweet.” The traditional recipe for Jamaican Rum Punch can be taken as a warning— this drink has a definite kick. Considered a summertime staple, this rum punch can be found all over the island and elsewhere in the world as well. This drink is tangy, sweet, and refreshing—perfect for a hot afternoon on the beach or at a hopping party.

One would never guess that a drink by this name was created at a diner in Minneapolis. Yet, the cocktail flavoring combination possesses a distinctly Southern style. Not only that, but bourbon whiskey is virtually synonymous with the state of Kentucky.

The kir is a wine-based beverage with French origins. Using crème de cassis and white wine, this time-honored drink is slightly sweet, with a delicate blackcurrant flavor. Enjoy kir as an aperitif to whet your palate and stimulate pre-dinner conversation.

This drink was invented in the 1940s, although older versions predate it by about 100 years and probably originated in Viennese coffee houses. It is made with lao-lao—the extremely strong Laotian rice whiskey—as well as Laotian coffee. Two primary types of coffee are produced in Laos: Robusta and Arabica. Robusta is used for most regular coffee drinks, sometimes with condensed milk. Arabica, a milder version, is usually used to make espresso. Brew up a cup of this drink and enjoy the high quality of Laotian coffee!

A lime rickey, simply called a rickey for short, is a drink made with bourbon or gin, half a lime, and carbonated water. The lime rickey, also known as a gin rickey, was created in Washington DC back in the late 19th century. It was originally made with bourbon, but the drink became an international sensation when the bourbon was substituted with gin. Traditionally, little or no sugar is added to a rickey. 

The refreshing Lord Panama cocktail is celebrated throughout the country of Panama and is considered an excellent day drink for tourists and locals alike. The simple combination of Ron Abuelo—a Panamanian rum dating back to 1936—and iced tea makes an extremely pleasant refresher. Enjoy the Lord Panama during a day at the beach, or on a scorching summer afternoon. This cocktail is certain to take the edge off a hot day.

This refreshing drink gives a nod to Laos’ history of colonization under the French, which began in 1893 and didn’t completely end until 1953. The French introduced Chartreuse, a bright-green liquor that was originally produced by Carthusian monks as early as 1737, to Laos. It is made by combining distilled alcohol with a mixture of over 130 herbs, flowers, and plants. The liquor gets its name from the Grande Chartreuse monastery where the monks lived, and its brilliant yellow-green color was thereafter called “chartreuse” as well. This drink combines Chartreuse with lime juice, agave syrup, and almond milk to produce a distinctively Laotian flavor. 

The Manilla sunshine, the national drink of the Philippines, was created by the Department of Tourism in an effort to attract more visitors. The cocktail is said to represent the sunny weather and sweet people of the country, and incorporates such distinctive Filipino flavors as the traditional spirit lambanog and local rum Tanduay. Whether you are Filipino, Filipino American, or none of the above, this drink is a delightful refreshment that can be easily recreated in the comfort of one’s own home. Thick and sweet, this “sunshine in a glass” is an excellent companion while relaxing by the beach or pool.

There are a number of origin stories about the margarita. One of its earliest references appears in the Café Royal Cocktail Book from 1937, in which a Picador recipe appears using the same ingredients as a classic margarita. A year later, in 1938, Carlos “Danny” Herrera was said to have created the cocktail for Ziegfeld dancer Marjorie King at his restaurant in Mexico. Another story claims that the margarita was invented in 1941, in Ensenada, Mexico, by Don Carlos Orozco. He named the drink after the daughter of a German ambassador, supposedly the first person to try it. Whatever the margarita’s origin, it is a perfectly refreshing combination of salty, tart, and sweet flavors.

The Ritz was one of the most popular bars in Paris from the 1920s to the middle of the century. The mimosa was invented there by bartender Frank Meier around 1925, and the drink’s popularity is enduring. Today it is a staple of boozy brunches around the world. It is also strongly associated with first-class events, served at weddings and other special occasions in both Western Europe and North America, among other places. The drink’s name most likely comes from the mimosa flower, which shares the drink’s soft yellow color. The mimosa resembles the Buck’s Fizz, which includes a two-to-one ratio of Champagne to orange juice.

The mojito is a popular summer drink that is especially popular in Cuba and among Florida's Cuban diaspora. It was first described in a 1929 guide to Cuba called Libro de Cocktail (The Cocktail Book). The tart and herbaceous flavors introduced by the lime and mint offer a delectable counterpoint to the sweetness of the rum. It is a refreshing drink that helps cut the heat of a summer day.

The monkey la-la pays homage to the basilisk, a lizard famous for running around on its hind legs. Basilisks are also known as “Jesus lizards,” due to their ability to run across water, but to locals on the Honduras' Roatán island, where the drink originated, they are called “monkey la-las.” Any similarities this delicious beverage shares with its reptilian namesake, however, ends there. Instead of basilisks, a combination of coffee-flavored liqueurs, coconut cream, chocolate, and other tasty ingredients make up this delicious drink. Creamy and cold, the monkey la-la refreshes on a hot afternoon, but drinkers should beware: This sugary cocktail masks the taste of alcohol so well that it may send one off to la-la land.

This pleasantly bitter concoction can be traced to Florence, Italy, in 1919, when Count Camille Negroni—Italian nobleman and rodeo cowboy—asked a bartender to make him a boozier version of the Americano cocktail by replacing the soda water with gin. Not for the faint of heart, the negroni contains solely alcohol. Nowadays, negronis are a popular aperitif and are widely consumed throughout the country and around the world.

The Nigerian Chapman is to Nigeria what sangria is to Spain. This punch-like drink is most often made for parties or special events. Any fruit soda can be used, although it is traditionally made with orange Fanta and Sprite. The Nigerian Chapman can also be made non-alcoholic by substituting grenadine for the black currant liqueur. It is traditionally made with alomo bitters, a very popular ingredient sold at almost every corner store in Nigeria. If alomo bitters cannot be found, Angostura bitters can be used. It is a popular drink among Houston, Texas' Nigerian diaspora and is considered by many to be an alcoholic version of the "red drink" that commonly accompanies American soul food.

Since the times of the Vikings, drinking has been an integral part of Scandinavian culture. In fact, the equivalent to “cheers,” skål, originated as a Viking custom. Warriors would drink wine from the skulls of their enemies, always maintaining eye contact with others to guard against potential threats—even at celebrations.

Nowadays, the word skål has come to signify a toast of friendship and goodwill. Drink preferences have developed over the centuries, with traditional liquors that were once enjoyed straight now being used as a base for a plethora of cocktails and mixed drinks. This recipe for a Nordic mojito reflects such trends, as well as the local preference for fresh, organic ingredients. Mixing aquavit—a traditional, potent, dill-flavored liquor—with fresh mint and limes, this delicious cocktail is an excellent summertime refresher. Enjoy the Nordic mojito with friends to best experience contemporary Scandinavian drinking culture. Be sure to take a moment to raise glasses and shout "Skål!" for good health and fortune.

Ouzo is ubiquitous in Greece and Cyprus, where its sharp kick and unique anise flavor is emblematic of the region. Ouzo may have been invented as early as the 14th century by a group of monks on Mount Athos, although modern distilling practices began in the early 1800s after Greece gained its independence. The first Ouzo distillery was established in 1856 by Nikolaos Katsarous, who produced Tyrnavou, one of the most well-known ouzos. The liquor is traditionally mixed with water, which gives it a cloudy white color, or even a faint blue tinge. Ouzo and Coke is a popular and contemporary way to enjoy this iconic Greek liquor.

There are a number of legends surrounding the invention of the martini. One story claims that it was invented during the Gold Rush, in the mid-1800s, in a town called Martinez, California. A local miner struck gold and tried to order champagne to celebrate. The bartender didn’t have it, so he made another drink with ingredients he had: vermouth, gin, bitters, maraschino liqueur, and lemon. The first recipe for the martini was published in the 1880s in the Bartender’s Manual. Today, the drink is so popular it could well be called international, and ouzo brings a distinctive licorice flavor to this Greek version.

The margarita may be iconically associated with Mexico and is enjoyed widely outside the country, but the paloma is perhaps the most beloved by locals. And with good reason—its flavor profile combines tart, sweet, salty, and bitter flavors in ideally balanced measures, and grapefruit is said to be the perfect complement to tequila. The world paloma is Spanish for “dove,” and the drink may have been named after a popular folk song called “La Paloma” that was written in the early 1860s. Some say the drink was invented by the renowned bartender Don Javier Delgado Corona, owner of La Capilla bar in Tequila, Mexico. Traditionally, it is served on the rocks. 

The story of the Pegu Club cocktail begins in 1852, when British colonial soldiers conquered Rangoon in—according to one rather biased account—a “dashing style, while exposed to the fierce rays of a burning sun.” Nearly 20 years later, Her Majesty’s officers founded an exclusive club in the region to escape the intense sun and swig on gin-based refreshers. Named Pegu after a nearby river, the venue in its heyday would host British bigwigs like the Prince of Wales and novelist George Orwell. However, despite an imperialist attempt to keep the Pegu strictly British, local influences found their way inside the club—with one notable result being the club’s signature cocktail.

A medley of British gin and citrusy Burmese flavors, the Pegu Club cocktail was both a favorite from the beginning, and some of the little consolation available for officers during the Empire’s decline. Miraculously however, from being operated under Japanese control during WWII, to nationalized under socialist rule, the Pegu Club somehow survived, and with it, its trademark drink.

Although the beverage became forgotten in the memories of most Burmese, a surge of tourism in recent years has revived the Pegu Club cocktail. Exotic and refreshing, this British-Burmese fusion is best enjoyed while hiding from the “fierce rays of a burning sun.”

Pimm’s No. 1 dates to 1832, when London oyster bar owner James Pimm offered patrons a gin-based potion infused with secret amounts of various fruit peels and herbs. Pimm’s was first served in small tankards, referred to as “cups,” with the aim of aiding digestion. Over the years, Pimm’s cup grew in popularity, and is now the official drink of Wimbledon, with visitors at the tennis championship guzzling around 40,000 pints a year. However, this cocktail appeals to more than just tennis enthusiasts, and is now considered a summer staple. Enjoy the refreshing and slightly spicy Pimm’s cup like a Brit—outdoors, on a sunny day, and in copious amounts.

The name of this drink means “strained pineapple” in Spanish, which references the use of fresh pineapple juice in a traditionally made piña colada. This popular tropical cocktail was created in the late 1940s or early 1950s during a contest to create a national drink for Puerto Rico. One of the bartenders credited with developing this drink included the newly available coco lópez (cream of coconut). This drink is of such importance to the Puerto Rican spirit that it is celebrated each July 10th, known as Piña Colada Day. The drink gained worldwide fame in 1979 when Rupert Holmes released his well-loved song, “Escape (The Piña Colada Song).”

While pisco is perhaps best known as a Peruvian liquor, it is also the national drink of Chile, and the two countries are often at odds over which can produce the better spirit. Despite their shared name, the two liquors are actually different products, with the Chilean version aged in wood for a slightly oaky flavor. The Chilean pisco sour also has its differences, omitting the traditional egg whites and bitters that are characteristic of the better-known Peruvian version for a light, refreshing cocktail that is both easy to make and easy to drink. Limones de pica, a distinct variety of lime from Chile’s Pica region, may be used in place of lemons for an added touch of authenticity.

Portugal is well known for producing herbal liqueurs, sugarcane brandies and rums, and port. Unlike red port, which is sweet and syrupy, white port is made from white grapes indigenous to Portugal. The grapes are fermented in steel tanks and fortified to become 18–20 percent alcohol. Dry white port is fermented for longer periods of time, usually in wood, to give it a nutty, hazelnut-like flavor that complements the honey and caramel flavors of sweet white port. Substituting dry white port for gin in a gin and tonic creates a port and tonic, a drink that has become very popular in the city of Porto but can just as easily be enjoyed anywhere in the world. 

This delicious cocktail is a bit like sangria although it uses much less fruit and is boozier than its Spanish counterpart. It features port, a fortified wine that is one of the premier exports of Portugal, the country that gives this drink its name. Combining sweet port with brandy and refreshing lemon juice is a popular way to drink heavy port in the summertime, creating a drink that is thirst-quenching and light.

The Prince of Wales cocktail was created by none other than its namesake, Prince Albert Edward (1841–1910).  Overshadowed by his mother, Queen Victoria, the prince spent most of his life as a reputed globetrotting playboy, finding inspiration for his famous drink while frequenting the bars of North America. Around the time of his visit, American whiskey was becoming much more prevalent, as a phylloxera epidemic had decimated the supplies of cognac and brandy. Edward picked up a preference for the brown beverage, incorporating it—among other unique flavors—into a cocktail which he named after himself. The spiciness of the rye whiskey contrasts nicely with the sweet Maraschino and pineapple. When topped off with bubbly Champagne, this drink is perfect for an autumn day. Equally bitter, sweet, and sour, the Prince of Wales is a cocktail fit for a king—or, shall we say, a prince.

Punsch is an international beverage that is also distinctively Swedish. It was invented in the 18th century, when Swedish sailors with the Swedish East India Company conducted spice runs in the Philippines and Java. While varied recipes are in use, the most traditional version includes brandy or rum, sugar, water, and arrack, a liquor distilled from sugarcane, red rice, fruit, or the fermented sap of coconut flowers. Generally, punsch has about 25 percent alcohol by volume. It is a popular drink in Sweden and among Americans of Swedish descent during the cold winter months.

In German, the word radler means "cyclist." The cocktail is considered a sort of alcoholic sports drink—a light, refreshing beverage with a relatively low alcohol content. According to legend, an innkeeper on a popular cycling route didn’t have enough beer for all the cyclists stopping in so he mixed his beer with a fresh, citrusy lemonade to increase its volume. This invention is usually credited to Franz Xavier Kugler, a Munich innkeeper, around 1922. However, recipes for a similar drink have been found as early as 1912. Ideally, the lager used will be pale and hoppy with a slightly bitter aftertaste. The soda should have a crisp lemon-lime flavor and not be overly sweet.

Retsina is a Greek white wine or rosé that is made using a technique that is at least two thousand years old. Its flavor is reminiscent of pine trees, which comes from the pine resin used to seal Greek amphorae, clay jars with double handles and a narrow neck. The technique arose before the invention of glass bottles, when wine was aged in air-permeable clay vessels. It would take about a year for wine to spoil in these vessels, but the pine resin kept the air out and preserved the wine. Retsina is still made today, and Retsina and Coke is a simple but popular Greek cocktail. The two flavors go surprisingly well together, and the result is a light, refreshing drink that’s perfect for hot weather.

Latvia’s signature spirit, Riga Black Balsam, adds an extra punch to coffee in this warming beverage. There is no shortage of ways to consume the popular black liquor, and one of the more popular is mixed into a cup of coffee or tea. The result is a boozy pick-me-up that fares especially well during the cold winter months. This recipe calls for brown sugar and whipped cream for an added touch of sweetness to one’s standard cup of Joe. Enjoy on a lazy, winter morning or on a chilly day to best appreciate Black Balsam’s regenerating effect.

A holiday favorite, rompopo is the Latin American answer to eggnog. The beverage was created by 17th-century Franciscan nuns at their convent in Puebla, Mexico. Regular hosts of high society and governmental authorities, the nuns would often serve their guests the best food and drinks they could prepare, including the rich and creamy rompopo. It was not until a nun named Hedwig added alcohol to the mix, though, that its popularity really took off, spreading to convents near and far. While Hedwig’s original rompopo recipe is believed to be hidden in the walls of the Mexican convent, this classic drink has also been modified and adopted into the cuisine of a number of other Latin American countries and is enjoyed in the United States among people of Hispanic or Latin American heritage. Serve this Christmastime classic during the holidays in place of traditional eggnog, or pour a cup on a chilly winter’s day.

Rum with coconut water is a classic Caribbean treat, and is especially popular during events like Carnival. Traditionally, the drink is served in the coconut, after the fruit is sliced open with a machete. Those without knife skills, however, can easily get a taste of this island treat with this simple and refreshing recipe.

Rum and Coke is a classic combination that is popular all over the world. It is typically served in a highball glass over ice with a wedge of lime. The drink's origin can be traced to Cuba during the early 1900s after the country won its independence, which is why it is also known as a Cuba libre meaning "free Cuba." From there the recipe traveled north to the United States where it has become a staple cocktail served in bars, restaurants, and homes across the country. 

Rum has long been entrenched in the drinking culture of Latin America and the Caribbean. While rum can be enjoyed straight or mixed with coke, many locals prefer to consume the liquor with fresh fruit juices, which are readily available. Rum punch is a tropical favorite, and no two recipes are the same. This mixed drink is delicious no matter where you are, and it is especially enjoyable when shared with friends.

The rum swizzle, Bermuda’s national drink, is named for the way it is mixed—not shaken, not stirred, but swizzled. The practice of swizzling—traditionally, twisting a forked allspice twig between ones palms—is believed to have originated in the West Indies in the 19th century.

Nowadays, such drinks are associated with Bermuda’s Swizzle Inn, where drinkers “swizzle inn,” and “swagger out.” The venue sold its first rum swizzle in 1932, and the beverage has been a hot commodity on the island nation ever since. The combination of rum and fruit flavors gives the cocktail a tropical kick, making it popular with locals and tourists alike. Wherever you are, you can enjoy this potent and icy drink with friends on a hot day to get a taste of Bermuda’s laid-back island spirit.

A salty dog is a classic summer cocktail made with grapefruit juice and either vodka or gin, although it is traditionally made with gin. When made with vodka, the only difference between a salty dog and a Greyhound is that the salty dog is served in a glass with a salted rim. 

This quintessentially Spanish drink is traditionally made from red wine and chopped fruit, and can contain orange juice and brandy. The name “sangria” was first used in the 18th century and is generally thought to refer to the color of the drink by modifying the Spanish word for blood, sangre. Recipes for this drink vary, with some using Rioja red wine and others favoring sangria blanca, sangria made with white wine. Sangria is usually made in a pitcher, and then poured into individual glasses.

The origin of the term "on the rocks" is debatable. It may have came about when "rocks" of ice had to be chipped off from large blocks before ice cubes were widely available. Or perhaps it refers to rocks of volcanic pumice that have historically been used to cool down drinks without diluting them. When Scotch is served without ice it is referred to as neat.   

The first incarnation of Sex on the Beach is thought to have been in 1987 at a bar in Florida. During a promotion for a newly released peach schnapps, bartenders competed in a contest to see which bar could sell the most of this new liquor. One bartender threw together this schnapps with vodka, orange juice, and grenadine and named the drink for the two goals of Florida’s spring break crowd: the beach and sex. Partiers continued to ask for this drink at other bars, resulting in numerous variations of this fruity cocktail. This drink is served either in a tall glass or as a shot.

Shandy is beer mixed with carbonated lemonade or other sodas. Similar to German radler, which is mostly mixed with citrus, the shandy originally came from Great Britain in the mid 1800s, when bartenders began to mix beer with ginger ale. They are most often made with lager beers and are usually mixed half-and-half with flavored soda.

This variation of a Bloody Mary gives the classic cocktail a Southeast Asian flair. The original Bloody Mary, known as a Snapper, was created at the St. Regis New York hotel in 1934. The Siam Mary was developed to celebrate the opening of the St. Regis hotel in Bangkok, Thailand. This version includes herbs and spices local to the region, and its heat comes not from horseradish, but from chile and wasabi. Serve this refreshing cocktail the way they do in Bangkok—in a large chilled silver mug filled with ice and garnished with a stalk of lemongrass, a spring of Thai basil, and a wedge of lime. 

This gin-based cocktail originated sometime before 1915 in the Raffles Hotel in Singapore. It was initially called a gin sling, after the American term “sling,” for a drink made of a spirit, water, and sweetener. Over the years, the Singapore Sling became nothing more than gin mixed with premade sweet and sour mix and a splash of grenadine. In more recent times, however, bartenders in this city-state have returned to using fresh juices. Each bartender’s version of this drink is slightly different, but they all contain gin, fruit brandy, and fruit juice.

A distilled beverage made from wheat, rice, or barley, soju is probably the most popular alcoholic beverage in South Korea, and it is also one of the world’s best-selling alcoholic beverages. With watermelon, lime juice, and rock candy syrup, the soju cocktail is a warm-weather favorite that pairs well with barbecued or spicy foods. 

Sombra Mezcal is a liquor made from agave and wild yeast from the Mexican state of Oaxaca . It has a savory, smoky flavor and is often drunk neat. It can also be served in a cocktail—usually with a combination of lemon, lime, and grapefruit juices, as well as a hefty pinch of salt. The word mezcal is a Nahuatl word meaning “oven-cooked agave.” Historians are not sure whether indigenous cultures produced distilled liquors before the Spanish arrived, although fermented drinks were popular. There is a popular saying associated with this drink, believed to come from Oaxaca: “Para todo mal, mezcal. Y para todo bien, también,” meaning “For every ill, mezcal. And for every good as well.”

Latvian boles—an import of the German drink bowle—originally referred to the spherical container used to hold fruit punches. Nowadays the word refers to the beverage itself: a wine-based libation diluted with fresh fruit, juices, and sugars. In Latvia, boles are more of a homemade treat rather than a bar staple, and countless variations can be found in Latvian cookbooks and online recipe collections. This version calls for strawberries, but drinkers may substitute almost any fresh fruit they wish. Sweet, effervescent, and refreshing, serve zemenu bole at a summertime soirée for a distinctly Latvian touch. 

According to legend, the terremoto (earthquake) was concocted shortly after Santiago, Chile, was hit by an 8.0-magnitude earthquake in March 1985. A foreign reporter covering the incident reportedly stopped to take a break from the heat, asking the waiter for the most refreshing drink available. The waiter returned with a glass of pipeño, a local, sweet white wine, topped with a scoop of ice cream. After a few sips of the potent drink, the reporter commented, “This truly is an earthquake!” The name “terremoto” stuck for this delicious, alcoholic ice-cream float. While this sweet and refreshing drink makes an excellent treat on a hot summer’s day, it may also be enjoyed year-round. It is advised to drink your earthquake slowly, as a little is known to go a long way.

The name of this drink comes from its brilliant pink color. It was most likely invented in the late 1920s by Johnny Mitta, a bartender at the Chatham, a famous bar in Paris. It became highly popular, an iconic cocktail associated with Continental sophistication in the mid-20th century. An early version of a recipe for this drink appears in “Harry’s ABC of Mixing Cocktails,” an iconic book written by Harry McElhone, the owner of Harry’s New York Bar, the most popular bar in Paris during much of the 20th century.

Light, dry, and not too sweet, the rose cocktail is built around kirsch, an ­eau de vie made from the juice of cherry pits. Also known as kirschwasser (cherry water), the fruit brandy is clear and potent. Traditionally drunk straight, kirsch is also used as an ingredient in fondue and enjoyed in cocktails to give them an extra punch. 

Toronto's namesake cocktail has been around for nearly a century, though it has not been widely known until recently, as craft bartenders and drinkers have sought to revive classic drinks. It is a riff on the classic Manhattan, but with the bite of Fernet. The whiskey’s crispness and the simple syrup’s sweetness help to mellow the Fernet and keep it from dominating the cocktail.

The Trinidad sour is a relatively recent cocktail that uses Angostura bitters as its base, a practice that was previously unheard of due to the liquor’s potent flavor. Distilled in Trinidad, Angostura bitters are a botanically infused alcoholic mixture, which, despite a strong flavor, has stood the test of time. Created in 1824 as a medicinal solution to stomach pains and hiccups, these bitters have since evolved as an important ingredient in the liquor cabinets of mixologists worldwide. The Trinidad sour changes the role of Angostura from accompaniment to star in this intriguing cocktail. Fruity and dense, yet pleasantly bitter, this beverage gives the drinker a true taste of Trinidadian bitters without overpowering the palate.

Turbo is a shandy-like drink typically made from white wine, beer, and Sprite. Bubbly and sweet, this simple mixed drink pairs well with beef. Ethiopian immigrants introduced the drink to America where it is popular with Ethiopian Americans.

The Vancouver Cocktail was created at the Sylvia Hotel in Vancouver, British Columbia, sometime in the 1950s. It features the herbal tastes of Benedictine liqueur and the botanicals of gin and sweet vermouth. The actor Errol Flynn was said to have drunk two of these cocktails before leaping to his death from the hotel’s roof, though in reality, he died of a heart attack.

A VCR cocktail, also called liquid cocaine, is named after its ingredients: vodka, Champagne, and Red Bull. Drinkers beware that a little of this invigorating beverage goes a long way. 

The vieux carré cocktail was invented by game-changing Chicago bartender and entrepreneur Dustin Drankiewicz for a competition during Cognac Classics Week. For this reason, it will be forever associated with the city of Chicago. Yet, vieux carré has an unmistakable Louisiana ring to it. It’s a French term meaning “old square,” which was the former name of what we now know as New Orleans.

Using a popular Norwegian-produced vodka distilled with potatoes and ancient glacial water, this vodka tonic is smooth and dangerously delicious. Serve this mixed drink at one’s next vorspiel, or enjoy as an after-dinner beverage inspired by Scandinavian simplicity.

A popular combination, a smooth blended whisky and the beloved global soft drink, Coca-Cola, make for an easy-drinking refresher that is enjoyed around the world. Both simple and sophisticated and strong and sweet, this classic mixed drink is the perfect refresher on a hot summer day.

Peket, meaning “prickly” in Old Walloon, is a juniper-flavored brandy. Some Belgians believe the drink’s name is a simple reference to the sharp nettles found on juniper bushes while others trace it to coal miners in the region who nicknamed the liquor for the prickly sensation it gives one’s throat while going down. Whatever the case, peket is both a popular everyday drink and a celebratory beverage in Belgium where it is served at various festivities. Mixing it with Coca-Cola, like in this recipe, is especially popular in Southern Belgium where it is known as blanc coca or simply blanc. The drink was likely introduced to America by immigrants where it remains popular among Belgium Americans. 

This tropical mixed drink is named for its color and pays homage to the forest elephants of the Congo Basin. Creamy and sweet, with a slight kick of booze, this hydrating beverage is an ideal refresher on the hottest of summer days. Try it with Kwilu Rum—distilled in Kwilu Ngongo—for an authentic taste of the Democratic Republic of the Congo.

This classy cocktail was first conjured by Scotsman Harry MacElhone in 1919, but its name dates back to pagan times. Also known as a bean sidhe (banshee) in Celtic folklore, a white lady is a ghostly figures believed to haunt the British countryside. These apparitions are usually linked to a story of betrayal and tragedy, and to see one is an omen of death.

Drinkers of the white lady need not worry, however; the cocktail shares only its translucent-white color, not more ominous attributes, with its namesake. This refreshingly crisp drink is both an appetite stimulant and a palate cleanser, thus making it an excellent choice before dinner. Shake up this simple and flavorful beverage for an evening of elegance. Whether enjoyed at a cocktail party with friends, or sipped on during a relaxing evening, the white lady will make sure one is never alone.

From its beginnings as a love story, the yellow bird would go through several transformations before becoming a famous cocktail. It started when a marabou woman nicknamed Choucoune met poet Oswald Durand (1840–1906), and the two had a torrid, but short-lived affair. Soon afterward, Durand was imprisoned for criticizing local political leaders. While Durand was sitting in his cell, a bird perched on his window sill. It was there that the so-called “Shakespeare of Haiti” found inspiration to write his famous poem, “Choucoune”—the story of the beautiful Choucoune and the pain of their separation.

Although the couple never reunited, “Choucoune” is considered one of the Haitian poet’s best works. It was used as the lyrics for a 19th-century Haitian song of the same name, which was later rewritten in English as Yellow Bird. Its English version—popularized by singer Harry Belafonte—quickly became a hit throughout the Caribbean, and inspired the creation of the yellow bird cocktail. Tropical and sweet, this drink refreshes on a summer’s day. Like the legend of Choucoune, the yellow bird is a timeless Haitian choice.

The Negroni is a cocktail made with vermouth, Campari, and gin, garnished with an orange peel. It is usually served as an aperitif. While no one is exactly sure where or when it was first invented, some accounts state that it was created in 1919 in Florence, Italy, when Count Camillo Negroni asked his bartender to raise the potency of his favorite drink—an Americano—by replacing soda water with gin. In 1947, Orson Welles described the drink as follows: “The bitters are excellent for your liver; the gin is bad for you. They balance each other.” The Zimbabwean version is made with orange juice from oranges that are grown in the country’s Mazowe Valley.

Zobo is well known in Nigeria as being the Nigerian “Kool-Aid.” A version of this sorrel tea is also made in the Caribbean. The tea is made from the leaves of the sorrel and hibiscus plants, and can be served either hot or cold. Zobo has become a popular cure-all, believed to have health benefits such as helping with high blood pressure, body weaknesses, cough, heart disease, and even bad eyesight. In concentrated quantities, it is also used as a laxative. In addition to using the tea as a base of a popular alcoholic punch, zobo can be used to make sauces and jams. In the United States, it is enjoyed among Nigerian Americans and may be the basis for the popular "red drink" that is an integral part of America's soul food tradition.

The zombie cocktail is known as a creeper because it has a way of quietly creeping up on you. If made right, it tastes just like a harmless glass of fruit punch until you’ve consumed a few and suddenly realize that you are drunk. Comedian Rodney Dangerfield made this joke about it, “I went into a bar and said to the bartender, 'Make me a zombie.’ The bartender replied, ‘Looks like God beat me to it.’”

The Zulu, a Bantu people who live throughout southern Africa, are known for being a powerful force of resistance to colonialism and social change. In 1818, a number of separate tribes united into a strong Zulu state under Shaka, their leader. Sixty years later, they refused an ultimatum by the British to disband and began a war. While the Zulu ultimately lost, they also demonstrated extreme competence and toughness, managing to defeat the British in several important battles. This drink commemorates their courage with a flavorful mix of liqueurs.

Sometimes called zurra, this mixed drink is similar to sangria. It is made by mixing red wine with various fruits, such as peaches and lemons, and adding sugar and cinnamon. The drink is allowed to steep for several days. It is usually made in large quantities for festivals. It is popular in the United States among those of Spanish heritage.