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From sun-soaked beaches to sophisticated city bars, every corner of the world has its signature drink that tells a story of local culture, history, and flavours. To celebrate World Cocktail Day, here are some of our favourites from around the globe.
This fruity Spanish punch captures the essence of Mediterranean summers. Traditional sangria combines robust red wine with chopped fruits like oranges, apples, and peaches, sweetened with a touch of sugar and often spiked with brandy. Served chilled in large pitchers at gatherings across Spain, sangria is the perfect refreshment for warm evenings spent with friends. The name comes from "sangre" (blood), referring to the deep red colour of the wine.
Both Peru and Chile claim this South American cocktail as their national drink, but the Peruvian version has gained international fame. The Pisco Sour combines grape brandy (pisco) with fresh lime juice, simple syrup, egg white, and a dash of Angostura bitters. The result is a perfectly balanced cocktail with a silky texture and frothy top. Created in Lima's Morris Bar during the 1920s, this drink has become synonymous with Peruvian hospitality.
Brazil's national cocktail is a celebration of simplicity and bold flavour. The Caipirinha combines cachaça (a sugarcane spirit) with lime and sugar, muddled together and served over crushed ice. What sets it apart is cachaça's distinctive grassy, fruity profile that differs from rum's molasses character. Born in rural São Paulo state as a folk remedy for colds, today the Caipirinha is enjoyed on beaches from Copacabana to Ipanema.
The vibrant orange aperitivo that has conquered the world originated in Venice during the 1950s. Combining Aperol (a bittersweet orange liqueur), prosecco, and soda water garnished with an orange slice, this effervescent cocktail embodies the Italian tradition of pre-dinner drinks. With its moderate alcohol content and refreshing profile, the Aperol Spritz is perfect for early evening socializing in piazzas across Italy. The drink's striking coral colour and distinctive bitter flavour profile have made it instantly recognizable worldwide, with the simple 3-2-1 recipe (3 parts prosecco, 2 parts Aperol, 1 part soda) easy to replicate at home.
This sophisticated classic was reportedly created at the Manhattan Club in New York during the 1870s. Combining whiskey, sweet vermouth, and Angostura bitters, garnished with a maraschino cherry, the Manhattan represents American cocktail craftsmanship at its finest. The drink perfectly balances the spicy kick of rye whiskey with the herbal sweetness of vermouth. A proper Manhattan should be stirred, not shaken, and served in a chilled coupe glass.
Elevating the simple whisky and soda to an art form, the Japanese Highball demonstrates the country's commitment to precision and quality. Japanese bartenders use a meticulous technique to create this refreshing drink, typically made with Japanese whisky, highly carbonated soda water, and a twist of lemon. The careful stirring method preserves carbonation while perfectly diluting the whisky. Emerging in the 1950s, the Highball helped introduce whisky to a wider Japanese audience. Today, you'll find it served in everything from high-end Tokyo cocktail bars to casual izakayas, often accompanying delicate seafood dishes.
Often called America's first cocktail, the Sazerac originated in New Orleans during the mid-19th century. This potent concoction features rye whiskey or cognac, absinthe (or Herbsaint), sugar, and Peychaud's bitters. The preparation is a ritual: a chilled old-fashioned glass is rinsed with absinthe before adding the other ingredients, creating an aromatic experience before the first sip. Named after the Sazerac de Forge et Fils cognac originally used, this cocktail embodies the French, Spanish, and American cultural fusion that defines New Orleans.
Canada's national cocktail might surprise visitors expecting something maple-flavoured. The Caesar, created in 1969 at Calgary's Westin Hotel, combines vodka with clamato juice (a blend of clam and tomato juices), hot sauce, Worcestershire sauce, and a salt-rimmed glass, typically garnished with celery and lime. While similar to a Bloody Mary, the distinctive savoury element from the clam juice sets it apart. Canadians consume over 350 million Caesars annually, particularly during weekend brunches. Modern variations feature increasingly elaborate garnishes, from bacon strips to entire slider burgers balanced atop the glass.
Dubbed "Thailand in a glass," this relatively modern cocktail was created in 2009 as part of a tourism promotion but quickly gained authentic popularity. The Siam Sunray blends vodka with coconut liqueur, lime juice, simple syrup, soda water, and distinctively Thai ingredients: lemongrass, ginger, kaffir lime leaves, and a hint of chili. The result captures Thailand's culinary philosophy of balancing sweet, sour, spicy, and aromatic elements. Found in upscale bars throughout Bangkok and beach resorts in Phuket and Koh Samui, this refreshing cocktail perfectly complements Thai cuisine's complex flavours.
This creative cocktail showcases New Zealand's unique spirits and natural bounty. The New Zealand Passport typically features local gin or vodka infused with native botanicals, combined with feijoa fruit, kiwi, manuka honey, and fresh lemon juice. Created to highlight the country's diverse ingredients, it's garnished with fresh herbs like mint or native kawakawa leaves. You'll find variations of this cocktail in Wellington's craft cocktail scene and throughout the North and South Islands, often featuring seasonal adjustments based on available fruits. The drink's name reflects its ability to transport drinkers through New Zealand's distinctive flavour landscape.
