Put on some relaxing music, close your eyes, sip a cold drink and remember what traveling to faraway places was like…
Pimm’s Cup – England
The origin of the Pimm’s Cup dates back to 1832 when James Pimm started offering guests at his London oyster bar a gin-based drink containing quinine and a secret blend of spices. The elixir was dubbed as a digestion aid and served to patrons in small tankards known as “No. 1 Cups”.
- 2 oz. Pimm’s No. 1
- 4 oz. lemonade or lemon-lime soda
- Mint sprig, cucumber slices, strawberry slices and apple slices
Fill a tall glass with ice. Add the Pimm’s and lemonade and stir. Garnish with mint, cucumber, strawberry and apple.
Margarita – Mexico
The true origin is up for debate, but one of the earliest stories of the creation of the Margarita is from 1938 by Carlos “Danny” Herrera at his restaurant Rancho La Gloria located outside of Tijuana in Baja California.
- 2 oz. white tequila
- Juice of 1 whole lime
- 1/2 oz. triple sec, preferably Cointreau
- Salt for rim (optional)
- Lime wedge, for garnish
Fill a cocktail shaker with ice and add tequila, lime juice and triple sec. Shake well and then pour with the ice into a highball or footed glass (salt rim first if you like). Garnish with wedge of lime.
Singapore Sling – Singapore
The Singapore Sling was created at the Raffles Hotel at the beginning of the 20th century by bartender Ngiam Tong Boon.
- 1 1/2 oz. gin
- 1/2 oz. Cherry Heering
- 1/4 oz. Cointreau
- 1/4 oz. Benedictine
- 4 oz. pineapple juice
- 1/2 oz. lime juice
- 1/3 oz. Grenadine
- 1 dash bitters
Pour all ingredients into a cocktail shaker. Add in enough ice cubes to fill about 2/3 of the shaker, cover and shake hard and fast, until the container feels cold, about 30 seconds. Fill a tall glass with ice, then strain the cocktail into the glass.
Bellini – Italy
The Bellini was invented in Italy in 1948 by Giuseppe Cipriani, head bartender and owner of perhaps the most famous bar in the world – Harry’s Bar in Venice. The shade of pink of the cocktail reminded Cipriani of the color of a saint’s toga in a painting by Giovanni Bellini, hence the name “Bellini.”
- 2/3 cup white peach puree
- 1 teaspoon raspberry puree
- 1 bottle chilled Prosecco
Add a heaping tablespoon of the mixed puree into the bottom of a champagne flute and then slowly pour in the Prosecco.
Mojito – Cuba
Havana claims the birthplace of the Mojito, although its exact origin is somewhat muddled.
- 2 oz. white rum
- 4 lime wedges
- 12 fresh mint leaves
- 2 tsp extra fine sugar
- club soda
- Sprig of fresh mint
Place mint leaves and 1 lime wedge into a tall glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar and muddle again to release the lime juice. Fill the glass almost to the top with ice and then pour the rum over the ice filling the glass. Stir and garnish with the remaining lime wedge and mint sprig.
Sidecar – France
The Ritz Hotel in Paris claims origin of this classic cocktail.
- 1 1/2 oz. freshly squeezed lemon juice
- 1 1/2 oz. Grand Marnier or Cointreau
- 1 1/2 oz. Cognac or good-quality brandy
- Granulated sugar, for the rim
- 1 lemon – a twist for garnish plus a wedge for rimming the glass
Add the lemon juice, Grand Marnier, and Cognac to a cocktail shaker and fill ¾ full with ice. Cover and shake vigorously for about 15 to 20 seconds. Rub the rim of a chilled coupe glass with the lemon wedge and dip the rim of the glass in a plate dusted with sugar. Strain the Sidecar mixture into the glass, and garnish with lemon twist.
