Every year on May 13, enthusiasts worldwide raise a glass to the art of the cocktail. World Cocktail Day marks the anniversary of the first known definition of the word "cocktail," published in a New York newspaper in 1806. This modest moment ignited a global obsession with mixed drinks, and today offers a perfect excuse to explore new concoctions at home.
The Classics, Reimagined
Some cocktails endure because their formulas are simply hard to beat:
- The Rob Roy: A Scotch-based twist on the Manhattan, this late 19th-century classic combines 60ml blended Scotch whisky, 20ml sweet vermouth, and two dashes of Angostura bitters. Stirred over ice and strained into a chilled coupe, it's finished with a maraschino cherry.
- Maker's Mark Old Fashioned: For bourbon lovers, this is a gold standard. Stir a teaspoon of cane sugar with two dashes of aromatic bitters and a splash of Maker's Mark (total 50ml) in an Old Fashioned glass. Fill with ice, then express the oils of an orange peel over the top.
- Espresso Martini: A frothy, indulgent, and energizing choice. Shake 45ml vodka, 15ml Kahlúa, a 30ml fresh espresso shot, and 10ml sugar syrup hard over ice. Fine strain into a chilled coupe and garnish with three coffee beans.
India in a Glass: Subcontinental Flavors
Many interesting new pours draw inspiration from India's pantry, spices, and ancient trade routes:
- Himalayan Negroni: Nao Spirits & Beverages presents this vivid drink, combining 30ml Hapusa gin, 15ml Campari, and 15ml Timbur-infused vermouth. Stirred over ice and served straight, it features a subtle heat from Himalayan Sichuan pepper and a dramatic garnish of torched cherry tomato.
- Sunta-La: Meaning “orange” in Sherpa, this companion pour uses Hapusa gin with a brighter, refreshing profile. Muddle two orange wedges with 10ml curry leaf syrup and 5ml lime juice in a highball glass, then top with grapefruit tonic.
- Khari Baoli: Named after Old Delhi's spice market, this Godawan creation blends 40ml Godawan 01 PX Sherry Cask with 20ml rose-petal- and coriander-seed-infused vermouth and 20ml Campari. Stirred until chilled, strained into a coupe, and finished with wood chip smoke, it's complex and unmistakably Indian.
Street Food on the Rocks
Experience the vibrant energy of Indian street food in cocktail form:
- Streets of Ambarsar: Anshul Tiwari's reimagining of the Whiskey Sour combines 50ml Johnnie Walker Black Label with 20ml aam papad spice mix, 50ml pineapple and kacchi keri cordial, and two drops of saline. Shaken hard and double-strained over an ice sphere, it's finished with an aam papad roll-up.
- Sweet, Spice & Everything Nice: From Tulleeho, this bourbon-based drink muddles two fresh strawberries, a small red chilli, and a few mint leaves with 10–15ml honey. Add 50ml bourbon and 15ml lime juice, then shake. The rim is coated with a chilli-salt mix.
Easy Highballs for Warm Evenings
For refreshing drinks with minimal effort, highballs always deliver:
- Toki Highball: Simplicity at its best. Combine 45ml Suntory Whisky Toki over plenty of ice in a chilled highball, top with 150ml premium soda water, and stir gently. Garnish with a grapefruit peel coin.
- PIPA Tempestade: Nao Spirits’ jaggery-distilled rum highball for summer. Pour 45ml Pipa rum into a highball glass with ice, a 5ml squeeze of lime, and 120ml ginger beer. Stir gently and finish with a lime wheel and cracked black pepper.
- Citric Slang: TigerFire keeps it clean and citrus-forward. Build 45ml TigerFire and 15ml Lillet Blanc over ice in a highball with a 5ml splash of Italian lime juice, then top with 90ml tonic. Stir gently and garnish with an Italian lime wheel and an edible flower.
For the Adventurous Palate
Explore bold and unique flavor combinations:
- Thar Campfire: Godawan evokes desert embers with 50ml Godawan 02 Cherry Cask stirred with 45ml coffee decoction, 7ml demerara syrup, and a muddled cardamom pod. Served in an Old Fashioned glass with an edible flower.
- Kadubu Spice Marry: Darshan at Geist Brewing Co. draws from coastal Karnataka's jackfruit and jaggery delicacy. Coconut milk fat-washed bourbon is mixed with a jackfruit and jaggery reduction and bitters, stirred over ice, and served with toasted coconut.
- Laphroaig Penicillin: For those who enjoy smoke and backbone. Shake 50ml Laphroaig 10, 15ml ginger juice, 20ml honey, and 30ml lemon juice hard. Double-strain over fresh ice and garnish with ginger candy or lemon peel.
- Watermelon Static: A genuinely strange and surprisingly good creation by TigerFire. Shake 60ml TigerFire vodka with 90ml watermelon juice, 10ml wasabi, 15ml simple syrup, and 10ml lime juice. Fine strain into a highball over ice, top with soda, and garnish with a wasabi and cucumber espuma and grated orange zest.
World Cocktail Day is less about any single drink and more about the craft, balance, ingredient sourcing, and intent behind each serve. Whether you choose a classic or an adventurous new mix, the point remains the same: slow down, mix something with care, and enjoy it properly. Cheers!