World Cocktail Day: 14 Sophisticated Tipples to Make At Home

 

It’s another World Cocktail Day—only this time, you’re resigned to being your own bartender. Which could help you cultivate an important skill going forward…but also means for now, you can’t share your creations with friends.

Luckily, our friends at Absolut Elyx, Knappogue Castle Irish Whiskey, Mr Black Coffee Liqueur, NYC restaurants/bars Dante, Valerie, Mister French, Pouring Ribbons and The Shanty at New York Distilling Company, Via Sophia in DC, Ocean Restaurant in Kennebunkport, LKSD Kitchen in Newport, CA, and Pelican Hill Coliseum Pool & Grill in Newport Coast, CA have all generously shared their insider tips for the types of sophisticated tipples they’ve helped us grow accustomed to, so even a quarantined World Cocktail Day does not have to be without a dash of the fabulous.

Of course, we highly recommend ordering take out from these same establishments, which may even include to-go cocktails—so that the experience can best resemble our normal life epicurean experiences.

Either way, you know…bottoms up!

 

Garibaldi

From Dante, NYC

1.5 oz. Campari
Fresh orange juice
Glass: Garibaldi
Garnish: Orange wedge resting on rim + plastic stirrer
Method: Add 2 ice cubes to glass
Add Campari and a little of the OJ. Stir well to combine
Add 1 more ice cube and fill remainder of glass with OJ

Swedish Riviera (pictured top)

Created by Gareth Evans for Absolut Elyx

3 parts Absolut Elyx 
3 parts Coconut Water 
1 part lemon 
1 part honey 
3 parts Prosecco 
Glass: Absolut Elyx Copper Balloon Cup or Highball Glass 
Ice: Cubed 
Garnish: Cinnamon stick and orange slices 
Method: Build the ingredients over cubed ice, top with prosecco and stir gently to combine. 

Elyx Martini 

Created by Gareth Evans for Absolut Elyx

5 parts Absolut Elyx 
1 part Lillet Blanc 
Glass: Absolut Elyx Copper Cocktail Coupe, Tini Tini Copper Coupe or Glass Cocktail Coupe 
Garnish: Lemon Zest 
Method: Combine all ingredients in a mixing glass and stir over cubed ice and strain into a chilled cocktail coupe and garnish. 

Aperol Flip

Mister French, NYC

1 oz Aperol Apéritif 
1/2 Fresh Lemon Juice
1/4 Wildflower Honey Reduction
1/2 of Egg White 
1 1/2 oz Sparkling Brut 
Garnish: Expressed Orange Oils, Orange Twist (in middle) 
Glass: Wine Glass

Espresso Martini

From Mr Black Coffee Liqueur

1 oz Mr Black Coffee Liqueur
1 oz Vodka
1 oz Espresso
Method: Shake hard, strain into coupe, garnish with a coffee bean or cacao nib

Fast Car

From the Shanty at New York Distilling Company 

2 oz Ragtime Rye Bottled in Bond
.5 oz Aperol
.5 oz Fernet
Dash Angostura Bitters 
Method: Stir, Serve up with an orange twist

 –

County Clare Cooler 

From Knappogue Castle Irish Whiskey, created by Joaquín Simó, Bartender and Partner at Pouring Ribbons, NYC

2 oz Knappogue Castle 12 Year Old Single Malt Irish Whiskey 
0.75 oz Unfiltered Apple Cider 
0.75 oz Lemon Juice 
0.5 oz Wildflower Honey Syrup (2 parts honey : 1 part water) 
0.25 oz Benedictine 
1 oz Ginger Beer 
Glass: Rocks 
Ice: Cylinder 
Garnish: Fanned Apple Slices 
Method: Add Ginger Beer to bottom of rocks glass. Shake & strain remaining ingredients. 

Dawn to Dusk Sour

From Marc Branden Shelton, Owner of LKSD Kitchen/Mixologist

2 oz Blackened American Whiskey
1 oz Lemon Juice
.75 oz Simple Syrup
2 Drops of Saline Solution
2 oz Float of Red Zinfandel
Method: Add Blackened, lemon, simple syrup and saline solution to cocktail shaker with ice and shake well. Strain into a chilly coupe or cocktail glass and float Red Zinfandel on top.

Fiore Piccolo

Available at Via Sophia in Washington, DC

Created by Raquel Fowler and Corey Holland for 

1 1/2 oz Plum Wine
1 oz Junmai Nigori sake
1 oz Green Tea simple
3/4 oz Strawberry Liqueur
Method: Combine all ingredients and shake; strain and serve into an old fashioned glass (or any small drinking glass at home). Garnished with an edible flower.

Due Diligence 

Created by Gareth Evans for Absolut Elyx

2 parts Absolut Elyx 
1 part Elderflower Liqueur 
1 part Lemon Juice 
1 pinch Dill 
2 parts Tonic 
Glass: Highball Glass 
Garnish: Cucumber slices 
Method: Muddle cucumber, swizzle with crushed ice, add tonic, top with ice and garnish with cucumber slices 

 

Ambrosia

Created by Raquel Fowler and Corey Holland for Via Sophia, Washington, DC

1.5 oz Don Ciccio Ambrosia Aperitivo
.05 oz Averna
1 oz Prosecco
Splash of soda water
Method: Combine all ingredients and stir. Serve in a wine glass with ice and garnish with an orange slice.

Mini Gibson

Created by Marshall Minaya, Beverage Director for Valerie, NYC

1 ¼ oz Le Gin
¼ oz House Dry Vermouth
Method: Add all ingredients to a mixing glass, fill with ice. Stir. Strain. Pour in a 3oz martini glass and garnish with a pickled pear onion.

Blood Orange Cosmo

Ocean Restaurant at Cape Arundel Inn & Resort, Kennebunkport Maine

Blood Orange Cosmo
1 1/2 oz. Tito’s Vodka
1 oz. Blood Orange Pure
1/2 oz. Triple Sec
1/2 oz. Lime juice.
Add ingredients to shaker, shake, strain into glass, garnish with a toasted orange peel.

 

Cucumber Cooler

Available at Pelican Hill’s Coliseum Pool & Grill 

1 1/2 oz Hendricks Gin
4 cucumber slices 
1/2 oz Cucumber Syrup
1 Lime Slice
4 oz Tonic
4 torn mint leaves
Method: In a cocktail tin, add four torn mint leaves, lime slice, cucumber slices, ice and gin, shake vigorously, strain cocktail over ice, top with tonic and garnish with cucumber slices

 

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