National Cocktail Day 2021 has arrived! Whether you’re warming by the fire in the last gasps of winter or enjoying some early summer sun, a good drink is the perfect partner for turning the usual into a celebration.
With that in mind, we put together a list of seven drinks that’ll make National Cocktail Day 2021 one to remember for reasons other than coronavirus. Whether you’re a fan of bubbly, whisky, rum, vodka, beer, or mezcal, there’s a drink for you on our list. So get mixing:
Cutwater Hibiscus Vodka Hibiscus and Roses
- 2 oz Cutwater Hibiscus Vodka
- .75 oz fresh lime juice
- .75 oz simple syrup
- 1 oz fresh grapefruit juice
- Sparkling rose
Combine all ingredients (except sparkling rose) into a cocktail shaker. Add ice and shake until cold. Strain over fresh ice in a Collins glass. Top with sparkling rose and garnish with a grapefruit zest and flower.
Maid In Scotland
Created by Mixologist Eric Ribeiro
- 1.5 oz Singleton 12 Year Old
- .75 oz Lime Juice
- .5 oz Simple Syrup
- 3 Slices of Cucumber
- 3 to 4 Mint Leaves
- Glassware: Rocks
- Garnish: Cucumber, Mint
Add all ingredients into a shaker, gently muddle the cucumber and mint. Add ice and shake until chilled. Strain into a rocks glass and garnish.
- 2 oz Don Papa 7
- ¾ oz Lemon Juice
- ¾ oz Hibiscus Syrup
- 1 Dash of Mole Bitters
In a cocktail shaker, add Don Papa Rum, lemon juice, hibiscus syrup and mole bitters. Add ice and shake. Strain into a cocktail glass. Garnish with an edible flower
Avaline Sparkling Float
- 1 scoop of your favorite sorbet (raspberry + rose sorbet is the best!)
- 3-4 fluid ounces of Avaline Sparkling wine
- Handful of fresh raspberries
Fill your coupe glass with a scoop of your preferred sorbet. Pour 3-4 ounces of Avaline Sparkling on top. Sprinkle with fresh raspberries, and Voila!
High West Cobbler
- 0.5 oz Double Rye
- 1.5 oz Mixed Berry-infused Oloroso
- 0.5 oz Amaro Ciociaro
- 0.5 oz Cinnamon syrup
- 0.5 oz Lemon Juice
- 0.25 oz Smith & Cross
Short shake, strain over crushed ice into cobbler glass, garnish with berries and mint
Mixed Berry-infused Oloroso – Fill a quart container with mixed berries (raspberries, cherries, blackberries), cover with oloroso, allow to infuse for 72 hrs at room temperature, strain off. Use within 2 weeks.
Salt and Pepper Shandy
Recipe credit: Yvonne Langen from Taste & Tipple
- 2 oz grapefruit juice
- ¾ oz black pepper syrup
- 3 dashes Angostura bitters
- 1 can Partake Brewing Pale
- Pinch flaky sea salt
For the Black Pepper Syrup:
- 1 cup sugar
- 1 cup water
- 1 tbsp black peppercorns, whole
Add grapefruit juice, black pepper syrup, and bitters to a Collins glass. Stir to combine. Top with Partake Brewing Pale. Add a pinch of salt.
How To Make The Black Pepper Syrup
Combine sugar, water, and whole black peppercorns in a small saucepan over medium heat. Stir until sugar is dissolved. Simmer for 5 minutes. Remove from heat and let cool to room temperature. Strain into a glass jar, removing peppercorns. Seal and store in the fridge for up to two weeks.
- 1.5 parts Ojo de Tigre Mezcal Joven
- .5 part Ancho Reyes
- .75 part Fresh Grapefruit Juice
- .25 part Fresh Lime Juice
- .25 parts Agave Nectar
Combine all ingredients and shake well. Separately, add a half rim of ancho hibiscus salt to a rocks glass and add ice cubes. Strain cocktail into the salt rimmed rocks glass over fresh ice and enjoy.
*Ancho Hibiscus Salt for rim garnish: add 1 tsp ancho chile powder, 1 tsp pink Himalayan salt and 1 tbp hibiscus tea leaves to a spice grinder and briefly blend.
- 1 ½ parts Hornitos Black Barrel Tequila
- ¾ part fresh ruby red grapefruit juice
- ¾ part fresh lime juice
- ½ part agave syrup
Lightly muddle ¼ grapefruit and 4 slices jalapeño in a shaker. Combine remainder of ingredients into the shaker over ice and shake vigorously. Strain into a rocks glass over fresh ice. Garnish with a grapefruit slice.