Celebrate World Cocktail Day with The Manual’s favorite cocktails from the past year.
In the past year, we’ve written about a lot of cocktails. There were the Mother’s Day cocktails, and the New Year’s Eve tipples—and who could forget Shotsgiving? Amongst all those, though, a couple have stood out more than others and today, the holiest of cocktail holidays (except for perhaps the night before Thanksgiving), we’re bringing them back so that we can all enjoy them one more time.
Break out the entirety of your liquor cabinet, make sure your shaker and strainer are clean, and make plenty of ice—it’s time to party.
Negroni Coffee Swizzle
(Created by Naren Young for Dante)
- .75 oz Del Maguey ‘Vida’
- 1 oz Noilly Prat Ambre
- .75 oz Meletti Bitter
- .5 oz Birch Coffee Cold Brew Coffee
Method: Swizzle with crushed ice in a highball glass. Garnish with five coffee beans.
Basil Hayden’s Twisted Sour
(Created by Julie Reiner, New York)
- 2 Parts Basil Hayden’s Bourbon
- ½ Part Green Chartreuse
- ½ Part Lemon Juice
- ½ Part Grapefruit Juice
- ½ Part Agave Syrup* (To make, combine equal parts of water with Agave Syrup)
- ¼ Part Egg White
Method: Combine all ingredients in a mixing tin and shake without ice to blend. Add ice and shake. Strain over fresh ice in a double rocks glass and garnish with a mint sprig and a lemon wheel.
Chipotle Cocoa Margarita
- 2 oz. Avión Añejo
- 1/4 oz. Light Agave
- 3 Slices of Orange
- 1 Slice of Lemon
- Unsweetened Cocoa Powder
- Chipotle Powder
Method: Combine ingredients in a shaker with ice, and shake vigorously. Strain into a glass that has been rimmed with a mixture of cocoa powder and chipotle powder.
Big Green Bloody
(Created by Head Bartender Dave Danger and available at Kimoto Rooftop, Brooklyn, NY)
- 5 oz Caliche Rum
- 4 oz Bloody Mix*
- 1 oz Acai Syrup**
Method: build in large rocks glass or Collins glass. Garnish with banana or fried plantain chip.
*Bloody Mix (in quart container):
- 15 oz tomatillo juice (4:1 water to paste)
- 10 oz green tomato juice (4:1 water to paste)
- 1 oz fresh lemon juice
- 2 oz fresh lime juice
- 5 oz hot sauce
- 1 tsp garlic puree
- 3 Tbsp fresh grated horseradish
- 5 Tbsp celery salt (if you are concerned about sodium, substitute ground celery seed)
- 5 Tbsp fresh ground black pepper
**Acai Syrup (in quart container):
- 16 oz Acai juice
- 16 oz Sugar (For healthier option, use sugar substitute)
- 1 tsp orange blossom water
Method: Heat Acai juice and sugar in small pot until sugar dissolves (do not boil). Remove from heat and add orange blossom water.
Hendrick’s Garden Elixir
(Created at the Driftwood Room, Miami)
- 2 parts Hendrick’s Gin
- 3/4 parts Fresh Lime
- 3/4 parts Agave Syrup
- 2 Bar Spoons Extra Virgin Olive Oil
- 3 muddled Basil Leaves
- 2 Watermelon Balls Pressed
- 5 Cherry Tomatoes
Method: Muddle, Shake and Double Strain. Serve in martini glass. Garnish with a half-tomato and basil leaf
Ramos Fizz (pictured)
- 2 ounces gin
- 1 ounce cream
- 1 egg white
- 1/2 ounce lemon juice
- 1/2 ounce lime juice
- 2 teaspoons sugar, to taste
- 2-3 drops orange flower water
Method: Combine everything except seltzer in a cocktail shaker. Tradition dictates that the drink be shaken very hard for at least one and preferably two full minutes with ice. You can cheat by either whisking the mixture with a milk-frother or whisk (or tossing a spring from a Hawthorne strainer into the shaker and using that to whip the ingredients) until foamy, and then shaking with ice for a good 20 seconds, or you can buckle down and take the fully authentic ride, while working off the calories you’ll be taking in from the cream and sugar. Strain into a chilled Collins glass and add an ounce or two of chilled seltzer, to taste.
Grilled Peach Old Fashioned
- 2 oz. Reserva de la Familia
- .75 oz. Carpano Antica
- 1 slice Fresh Yellow Peach
- 2 Italian Amarini Cherries (Luxardo)
- 2 cube Demerara Sugar
- 3 dashes House Citrus Bitters
- 1 slice Fresh Grilled Peach for garnish
Method: In a mixing glass, muddle peach, cherries, sugar and bitters. Add Reserva de la Familia and Carpano Antica and stir to combine. Strain over fresh ice in a rocks glass and garnish with a grilled peach slice.
And finally, from just about every day of the year, and even though it isn’t a cocktail:
Happy World Cocktail Day, y’all.