What is the Mother Cocktail Theory?

Did you know there is a theory that there have only ever been 5 uniquely created cocktails and that every other cocktail is simply a derivation of one of these 5? Well, this is partially correct as the actual number of mother cocktails is a matter of great debate within the community, purists argue that there are 5, while some modernists argue that there are 7.

Regardless of the number of mother cocktails, an indisputable fact is that they are foundational knowledge for every bartender and have inspired thousands of other cocktails since

The 5 original mother cocktails are:

• The Daiquiri

• The Daisy

• The Old Fashioned

• The Martini

• The Highball

While the 2 argued by modernists to be included are:

• The Negroni

• The Last Word

The Negroni is arguably derived from the Martini. In contrast, the Last Word is arguably derived from the Daisy, but to truly understand the issue, and to have an opinion on it, we must learn about these a little bit more deeply.

THE DAIQUIRI

The combination of rum, lime, and sugar being delicious is no secret, and is a cocktail that predates cocktail history itself. However, when we look at the Daiquiri through the lens of the Mother Cocktail Theory, we are not considering it as a stand-alone cocktail, but rather as a template for the sour cocktail consisting of:

Spirit | Citrus | Sweetening Syrup

When we look at this from this perspective and allow for modifications and additions instantly a couple of drinks come to mind; the Whisky Sour, is a great example! Whisky of choice, lemon juice, simple syrup, and optional addition of egg white or other vegan foamers fit within this bill perfectly.

Essentially, any cocktail that has a spirit base, an acidifying citrus component, and a syrup to sweeten it falls within this category, but when we look at possible additions, things start to look a little bit murky. Would you believe that the Pina Colada falls into the Daiquiri family tree?

Rum | Lime Juice | Cream of Coconut | Pineapple Juice

Spirit | Citrus | Sweetening Syrup | Additional Ingredient

It takes a bit of an understanding of what goes in each cocktail, but once you have that nailed down, realising which mother cocktail each drink comes from becomes a lot easier. Here are some other classic cocktails that stem from the Daiquiri mother cocktail

Caiprinha
Cachaca | Lime | Sugar

Mojito
Rum | Lime | Sugar | Mint

Bees Knees
Gin | Lemon | Honey

The Business
Gin | Lime | Honey

THE DAISY

Within the bar community, there is heated debate on which cocktail was the original in the Daisy format - The Margarita, or the Sidecar? Both are drinks that predate cocktail history and there is no clear correct answer. However, many people - including myself - are of the school of thought that it is the Margarita, as it is the Spanish word for Daisy.

Margarita
Tequila | Triple Sec | Lime

Sidecar
Brandy | Triple Sec | Lemon

The key difference between a Daisy variant and a Daiquiri variant is the kind of sweetener used in the drink. If it is made using syrup as a sweetener, it falls under the Daiquiri family tree, if it uses a liqueur as a sweetener, it falls under the Daisy family tree. Therefore, a Daisy-style cocktail will read as:

Spirit | Sweetening Liqueur | Citrus

This allows for even more customisability than drinks from the Daiquiri family tree, as the combination of spirits and liqueurs becomes endless, and once you incorporate possible additions into the mix, even more so!

There is a vast range of drinks under the Daisy family tree; some of them are cult classics, some are lesser known, and all of them are delicious. Some of my personal favourites are:

Cosmopolitan
Citron Vodka | Triple Sec | Lime | Cranberry Juice

White Lady
Gin | Triple Sec | Lemon | Egg White OR Vegan Foamer

Trader Vic’s Mai Tai
Aged Rum | White Rum | Triple Sec | Lime | Orgeat

Between The Sheets
Brandy | White Rum | Triple Sec 

THE OLD FASHIONED

While some people believe that an Old Fashioned has to be made with Bourbon, Angostura Bitters, and a sugar cube, the original recipe of an Old Fashioned is stated as:

Spirit | Bitters | Sugar

This opens up a whole realm of possibilities, not only are Rye, Scotch, Irish, and other world whiskies viable options, but as to are spirits such as Rum, Tequila, Mezcal, and even Gin!

As long as it contains the 3 fundamental ingredients and no citrus juice, it falls within the family of the Old Fashioned. This is a family of spirit-forward, generally stirred down drinks, which make these great for batching, and as viable freezer door cocktails!

For the sugar component of an Old Fashioned Style cocktail, unlike the difference between a Daiquiri variant and a Daisy variant, can be syrup or liqueur. This means that drinks such as the Revolver, and the Stinger, fall into the Old Fashioned family.

Examples of Old Fashioned variations are:

Sazerac
Rye OR Cognac OR Both | Peychauds Bitters | Sugar | Absinthe

Oaxacan Old Fashioned
Tequila | Mezcal | Orange Bitters | Chocolate Bitters | Agave Nectar

Revolver
Bourbon | Orange Bitters | Coffee Liqueur

Classic Champagne Cocktail
Cognac | Brown Sugar Cube | Angostura Bitters | Champagne

THE MARTINI

The Martini, arguably the most iconic cocktail ever made, consists of:

Spirit | Fortified Wine | Bitters

This is a style of drink that is oh-so-easy to get right, owing to its simplicity in preparation. But this simplicity in preparation, makes it ever so difficult to perfect, as there are no flashy bartending techniques, or eye-catching glassware or garnishes to hide behind. The technique of preparation from your bartender makes or breaks this drink!

Simplicity in preparation also leads to simplicity in variations. All Martini variations are spirit-forward drinks with a minimal ingredients list, and any potent ingredients are added in sparing amounts. For more information on the Martini, and its variations, make sure to check out our Martini Variations Article!

Much like the Old Fashioned family, these drinks are great prebatched and poured straight from the freezer! Some of our favourite variations are:

Manhattan
Rye Whiskey | Sweet Vermouth | Angostura Bitters | Orange Bitters

Alaska
London Dry Gin | Yellow Chartreuse | Orange Bitters | Absinthe | Salt | Orange Zest

Tequilatini
Reposado Tequila | Dry Vermouth | Orange Bitters

Martinez
London Dry Gin | Sweet Vermouth | Orange Bitters

THE HIGHBALL

If the Martini is the most iconic cocktail to ever be made, the highball is the most used format in the bartending world. 2 ingredients, in a highball over ice, seem like your standard spirit & mixer drink that you would order in a late-night bar, and it is exactly that. Your Highball style cocktail will always read as:

Spirit | Mixer | Optional Additions

Some of the most well-known drinks are highballs that have been drunk so many times over it would be impossible to keep count! Aside from your usual highballs like the Gin & Tonic, the Rum & Coke, and the Whisky Soda, there is a whole world of Highball style drinks out there, for more in-depth information, check out our 2 Ingredient Highball article!

The versatility in this cocktail family knows no bounds, with an almost infinite selection of spirits and mixers to choose from, the world if your oyster! Here are some of our favourites!

Paloma
Tequila | Grapefruit Soda | Lime Juice

Americano
Red Italian Bitter | Sweet Vermouth | Soda

Mizuwari
Japanese Whisky | Still Water

Fernet & Coke
Fernet Branca | Coca Cola (Duh!)

THE NEGRONI

Whether the Negroni is a family of drinks on its own, or a subsect of the Martini or Old Fashioned families is up for debate, and there are convincing arguments for each. I, however, am of firm belief that the Negroni is unique enough within itself and has had an appropriate number of variations made in its form to warrant its own branch of the family tree, with a format of:

Spirit | Fortified Wine | Bitter Aperitif

Traditionally done in equal parts, but not all combinations of spirit, wine, and aperitif will achieve the desired balance in equal parts, so some tinkering with ratios will be required.

This family of cocktails, much like its 2 potential parents, are spirit-forward serves that are great prebatched and poured straight from the freezer.

Here are some of our favourite bittersweet libations:

Boulevardier
Bourbon | Sweet Vermouth | Red Bitter Aperitif

Old Pal
Rye Whiskey | Dry Vermouth | Red Bitter Aperitif

Right Hand
Aged Rum | Sweet Vermouth | Red Bitter Aperitif | Chocolate Bitters

Hanky Panky
London Dry Gin | Sweet Vermouth | Fernet Branca

For more Negroni Variations, check out our 7 Aperitifs to use in a Negroni article!

THE LAST WORD

The Last Word is no new cocktail, but in the realm of Mother Cocktails, it is the youngest member of the family by some distance. The earliest record of it came from Detroit Athletic Club’s members' magazine for July-August 1916, but only really stepped into the realm of being a mother cocktail in the late 1990s to early 2000s as bartenders across the globe started to adopt the template of equal parts cocktails. The original recipe reads as:

London Dry Gin | Green Chartreuse | Maraschino | Lime Juice
(All in equal parts)

However, as the bartending scene, and this drink alongside it, have evolved, the format has changed over the years from:

Spirit | Liqueur | Liqueur | Citrus
All in equal parts

To:

Spirit | Liqueur | Liqueur | Citrus | Optional Additions
(Ratios may vary)

This makes riffs of the Last Word in modern bartending to be the hardest to spot.

There is also a convincing argument that drinks from the Last Word family tree should be a subsection of the Daisy category as they get their sweetness from liqueurs as opposed to sweetening syrups. While this is true and a viable argument, I believe that the Last Word was unique enough in its execution, and had enough cultural impact to spur a whole array of drinks riffing on it, that it deserves its own branch on this family tree of tipples.

These drinks are booze-forward, generally on the more acidic side of balanced, and, more often than not, have at least 1 polarising ingredient. Some of our favourite variations are:

Naked & Famous
Mezcal | Italian Red Aperitivo | Yellow Chartreuse | Lime

Final Ward
Rye Whiskey | Green Charteuse | Maraschino | Lemon

Division Bell
Mezcal | Italian Red Aperitivo | Maraschino | Lime

Paper Plane
Bourbon Whiskey | Italian Red Aperitivo | Amaro Nonino | Lemon

By Fowwaz Ansari

One Drink, Three Ways: TAKE Tequila Pineapple Liqueur

One Drink, Three Ways is the signature feature by The Three Drinkers. Join us as we take one bottle and create a trio of phenomenal serves that you can enjoy anytime, anywhere. From rums and whiskies to gins and wine styles, we help you get the most out of your glass. It’s time to get liquid on lips.

Tequila cocktails have been enjoying a renaissance lately, with Spicy Margaritas making a cameo in the remake of The Fall Guy and trendy tequila cream liqueurs becoming an after-dinner staple. To help you explore tequila beyond the usual shot with lime and salt, we’re here to shine a spotlight on the vibrant world of tequila cocktails with TAKE Tequila.

TAKE Tequila offers a fresh and modern way to enjoy this classic spirit. Embracing the vibrant colours and flavours of Mexico, TAKE Tequila has crafted a range of easy-drinking tequila liqueurs that cater to all palates.

The range includes a classic Tequila Blanco, made from 100% Blue Weber Agave, as well as fruit-infused liqueurs like Pink Grapefruit, Jalapeño, and Pineapple. These liqueurs are delightful on their own, whether sipped as a shot or served on the rocks, but lets not forget the magic they bring to cocktails, where their fruity notes add an extra oomph. Let’s dive into three delicious cocktails featuring what might be our favourite, the TAKE Tequila Pineapple Liqueur…

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Pineapple Margarita

Ingredients:
50ml/1.7oz Take Tequila Pineapple Liqueur 
25ml/0.85oz Fresh Lime Juice
25ml/0.85oz Pineapple Juice (not from concentrate)
Splash of Angostura Bitters to taste (if required)
Pineapple wedge as a garnish

This zesty, refreshing drink strikes the perfect balance between sweet and sour, thanks to the pineapple. It's well-blended and with liqueur instead of spirit, it’s not overpowering like some Margs can become, making it an ideal aperitif. Method: Add the pineapple liqueur, lime juice, and pineapple juice into a cocktail shaker and shake vigorously. Pour into a glass with ice, add Angostura Bitters to taste, and stir. Garnish with a pineapple wedge.

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Pineapple Tequila, Lime & Soda

Ingredients:
60ml/2oz TAKE Tequila Pineapple Liqueur 
5ml/0.2oz Fresh Lime Juice
90ml/3oz Franklin & Sons Guava & Lime Soda
Lime Wedge to garnish

A fruity, refreshing blend that’s perfect for summer. Light and easy to drink, with a medium sweetness and a sparkling kick, this cocktail is sure to be a crowd-pleaser at garden parties. So easy to make too! Method: Combine the ingredients and stir. Pour into a highball glass with ice and garnish with a lime wedge.

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Pineapple Tequila Sunrise

Ingredients:
120ml/4oz Pineapple Juice (not from concentrate)
50ml/1.7oz TAKE Tequila Pineapple Liqueur 
15ml/0.5oz Grenadine

A slightly sweeter, more tropical version of the classic Tequila Sunrise! With just the right amount of tartness, it’s the perfect drink to enjoy at brunch. Isn’t she a beauty? Method: Pour the pineapple juice and tequila liqueur into a highball glass and stir gently. Slowly add the grenadine, trickling it down the back of a spoon to create that beautiful sunrise effect. Garnish with a pineapple wedge.

By Latoya Austin

Like this? Check our other One Drink, Three Ways pieces here.

Famous Cocktails Around the World

Cocktails are more than just drinks; they are a window into the culture, history, and creativity of a place. While classics like the Margarita or the Martini are known almost everywhere, there are countless other cocktails cherished in their home countries but less known globally. These local favourites carry the flavours, stories, and spirit of the regions they come from, but more importantly, they’re completely delicious – so we’re missing out big time. Let’s explore 10 of these cocktails that are beloved in their corners of the world and deserve a spot on your cocktail list too.

Caipirinha (Brazil)

The Caipirinha is Brazil’s national cocktail and a symbol of its vibrant culture. Made with cachaça, a sugarcane spirit, it’s both refreshing and potent. This drink has deep roots in Brazilian history, often associated with festivities and the lively beach culture. The combination of lime and sugar beautifully balances the boldness of cachaça, making it a staple in Brazilian celebrations. For more information about the Caipirinha, click here.

Ingredients
50ml cachaça
1 lime, quartered
1 tsp sugar (white)

Method
Muddle the lime and sugar in a glass to release the lime’s juices. Make sure no crystals are visible. Fill the glass with ice and pour in the cachaça. Stir well and enjoy this zesty Brazilian classic.

Pisco Sour (Peru)

Okay, so this one may be too globally famous to include here – we’re not sure. Either way, it’s not a household name like Mojitos or Martinis, so let’s celebrate the underrated Pisco Sour.  Originating in Peru, it’s a cocktail with a rich cultural heritage. It’s crafted with pisco of course, a grape-based brandy, and traditionally served with a frothy top from egg whites. The drink is celebrated every year on National Pisco Sour Day in Peru. Its balanced blend of citrus, sweetness, and a slight bitterness from the bitters makes it a sophisticated yet approachable drink. So unique – you’ve got to try one at some point. More information and tips on mastering this Peruvian favourite can be found here.

Ingredients
60ml pisco
25ml lime juice
20ml simple syrup
1 egg white
3 dashes of Angostura bitters

Method
Shake the pisco, lime juice, simple syrup, and egg white with ice until frothy. Strain out the ice and repeat. Strain into a glass and top with bitters. Sip slowly and appreciate a Peruvian treasure.

Horchata Con Ron (El Salvador)

Horchata Con Ron is a creamy, sweet cocktail from El Salvador that combines the traditional horchata drink with a splash of rum. You can find it across Latin America and Spain. Horchata, made from ground seeds or rice, is popular across Latin America, but the addition of rum turns this humble drink into a delicious cocktail perfect for a cozy evening. The warmth of the rum complements the comforting, creamy flavours of the horchata, making it a must-try for those seeking something unique.

Ingredients
50ml white rum
100ml horchata
15ml simple syrup
Ground cinnamon for garnish

Method
Fill a glass with ice, add the rum, horchata, and syrup, and stir well. Garnish with a sprinkle of cinnamon and enjoy this creamy delight.

Rakija Sour (Serbia)

Rakija/Raki, a powerful fruit brandy, is Serbia’s national spirit, and the Rakija Sour is a modern twist that softens its punch with the addition of lemon and sugar. Rakija is traditionally consumed straight, but this cocktail version offers a refreshing take, blending the robust flavours of the brandy with the freshness of citrus. Loved across the Balkan peninsula.

Ingredients
50ml rakija (plum rakija preferred)
25ml lemon juice
15ml simple syrup
Lemon slice for garnish

Method
Shake the rakija, lemon juice, and syrup with ice. Strain into a glass filled with ice, garnish with a lemon slice, and enjoy a vibrant taste of the Balkans

Canchánchara (Cuba)

With Mojitos, Daiquiris, Cuba Libres and more in play, it’s difficult to become a flagbearer for Cuban cocktails, so we want to give a nod to the first. The Canchánchara is one of Cuba’s oldest cocktails, but probably the oldest, dating back to the 19th century. Originally served to Cuban soldiers, this rustic mix of rum, honey, and lime is simple yet potent. It’s a drink that carries the history of Cuban resistance and resilience, with each sip offering a glimpse into the island’s rich cultural tapestry.

Ingredients
50ml rum
20ml honey
20ml lime juice
Lime wheel for garnish

Method
Mix the honey and lime juice in a glass until the honey dissolves. Add the rum and ice, stir, and garnish with a lime wheel. Enjoy this historical Cuban concoction.

Ti' Punch (Martinique)

Ti’ Punch, short for “petit punch,” is a beloved cocktail in Martinique and other French Caribbean islands. Unlike most cocktails, it’s traditionally served “self-service,” where drinkers mix their own, adjusting the amount of lime, sugar, and rum to their liking. It’s a simple yet potent drink, reflecting the island’s laid-back and communal culture. If you’re unfamiliar with rhum agricole, it’s a popular style in ex-French colonies that uses sugarcane rather than molasses, giving grassier, earthier flavours.

Ingredients
60ml rhum agricole
1 lime wedge
10ml cane syrup

Method
Squeeze the lime wedge into a glass, add cane syrup and rhum agricole. Stir and add ice if desired. Embrace the relaxed Martinican approach to cocktail making and experiment with your own variations!

Sazerac (USA)

It’s difficult to pick a famous American cocktail that hasn’t made a big splash across the world, but the Sazerac remains very much an American cocktail. Hailing from New Orleans, the Sazerac is one of America’s oldest cocktails. This rye-based drink is a symbol of the city’s rich cultural heritage and delivers a beautiful peppery punch. The Sazerac’s combination of absinthe, bitters, and a sugar cube creates a complex, breezy, aromatic drink that’s both strong and smooth, perfectly capturing the essence of New Orleans.

Ingredients
50ml rye whiskey or cognac or bourbon
1 sugar cube
2 dashes Peychaud’s Bitters
Absinthe (for rinsing)
Lemon peel for garnish

Method
Rinse a chilled glass with absinthe and discard the excess. Muddle the sugar cube with bitters, add the whiskey or cognac, and stir with ice. Strain into the prepared glass and garnish with a lemon peel. Savor the rich history of New Orleans in every sip.

Michelada (Mexico)

The Michelada is a popular Mexican beer cocktail that’s a refreshing blend of beer, lime juice, and assorted sauces and spices. It’s often enjoyed on hot days or as a hangover remedy. Each region in Mexico has its own version, with different spices and ingredients, making it a versatile and deeply cultural drink. It’s not going to replace a simple pint in the UK any time soon, but with a lack of beer-based cocktails, maybe it’s due a popularity surge?

Ingredients
1 bottle of Mexican lager
15ml lime juice
2 dashes hot sauce
2 dashes Worcestershire sauce
Pinch of salt
Pinch of ground pepper

Method
Mix the lime juice, hot sauce, Worcestershire sauce, salt, and pepper in a glass. Add ice and slowly pour in the beer. Stir gently and enjoy this spicy, tangy Mexican refresher.

Singani Sour (Bolivia)

The Singani Sour is Bolivia’s answer to the Pisco Sour, made with Singani, a grape-based spirit that’s somewhat similar to pisco. This cocktail is a staple at celebrations and gatherings in Bolivia, offering a sweet and sour profile with a distinctive floral aroma from the Singani.

Ingredients
50ml Singani
25ml lime juice
20ml simple syrup
1 egg white
Angostura bitters for garnish 

Method
Shake the Singani, lime juice, simple syrup, and egg white with ice until frothy. Strain into a glass, garnish with a few dashes

Singapore Sling (Singapore)

The Singapore Sling is the national drink of Singapore, embodying the country’s tropical, vibrant spirit. This iconic cocktail, dating back nearly 100 years, is a perfect, heady mix of sweet, sour, and fruity flavours, ‘slinging’ you into the luxurious settings of Singapore. The cocktail is a delightful and complex blend of gin, pineapple juice, cherry brandy, and other exotic ingredients.

Ingredients
30ml gin
15ml cherry brandy
7.5ml Cointreau
7.5ml Dom Benedictine
120ml pineapple juice
15ml lime juice
10ml grenadine
Dash of Angostura bitters
Pineapple slice and maraschino cherry for garnish

Method
Combine all ingredients in a shaker with ice. Shake well and strain into a tall glass filled with ice. Garnish with a slice of pineapple and a maraschino cherry. Enjoy the tropical taste of Singapore!

For a world tour of diverse gins instead, click here!

What is a Carajillo?

You’ve heard of Irish Coffee… you’ve heard of the Espresso Martini, but what about the Carajillo – a trending cocktail that’s as bold as it is beloved. Does it put them all to shame?

Originating from Spain, this classic concoction blends the robust flavours of coffee with the warm embrace of brandy or, more commonly today, Licor 43, a sweet Spanish liqueur – that’s it, two ingredients. Some say its origins lay with busy Barcelona workers who didn’t have time to enjoy their coffee and something stronger… so simply combined them. Hence the name deriving from the Catalan expression ‘Que Ara Quillo’ meaning ‘I’m leaving’.

Picture this: a shot of espresso kissed by the golden hue of Licor 43, with hints of vanilla, cocoa, citrus, and peppery, cinnamon spice swirling together in perfect harmony. It's a drink that’s as comforting as it is energising, making it a favourite among those who appreciate intense flavours. Whether enjoyed as a post-dinner pick-me-up or a winter warmer, the Carajillo’s irresistible mix of sweet and bitter notes has charmed its way into cocktail lovers’ hearts.

The Carajillo changes where it goes, however. Even In Spain, any brandy could be used as well as sprinklings of cinnamon and fresh lemon peel. In Cuba, the serve more commonly uses rum. In Mexico? You’ll find mezcal used, as well as favourite coffee liqueurs like Kahlúa or Tía María. So, whilst the most popular recipe is below – don’t be afraid to take your espresso and combine it with whatever your heart desires!

Ingredients:
30ml Licor 43 (or brandy)
30ml hot espresso coffee
Ice cubes (optional)

Method:
Pour the Licor 43 into a glass. Add the hot espresso coffee. Stir gently to combine. If desired, add a few ice cubes to chill it down. Normally there’s no garnish but you could include coffee beans, cocoa dusting, lemon or cinnamon sprinkle – all work. Finally, enjoy and let the Carajillo soothe your soul.

Hooch - The Best Mixer You've Never Thought Of

With home bartending having a moment in the spotlight like never before, people who have never worked in a public-serving bar a day are coming up with their own cocktail recipes at home, and we could not be happier about this!

Home bartenders who have done their due diligence on cocktail theory often come up with some wild ideas that the professional bartender would not. This is for a few reasons; professional bartenders are so steeped in bar culture that even though they may have the idea to use boozy lemonade as their lemon, sugar, and soda elements in their Tom Collins, they may avoid putting it into practice as it seems sacrilegious. The home bartender, on the other hand, could not care less. Secondly, bartenders consciously or otherwise, are always thinking about serviceability (how quickly can the drink be made on a busy Friday night), and sellability (bars at the end of the day, are businesses that need to make money to survive), whereas the home bartender only thinks about making a drink for their own enjoyment.

This fresh perspective allows for creativity that can only be achieved via a lack of experience behind a bar. The reason I speak about this is that Hooch, the wonderfully boozy lemonade, gets regular use in dive bars and nightclubs but is understated and underused when it comes to higher-end cocktail bartending, and I think that is a shame. Let’s take a look at some incredible mixed drinks made with Hooch that would not be out of place in a dive bar, the home bar, or a high-end cocktail bar.

GIN AND HOOCH - GOOCH/LAZY COLLINS

The gin and Hooch is a serve that has gotten its flowers many times over in dive bars and local pubs, but with an ever so simple adjustment, can become an incredibly balanced, elevated take on the 2 ingredient highball.

That’s not to say that the 2 ingredient highball is bad, on the sweeter side of the balance, it is a refreshing albeit slightly boozier expression of a Tom Collins. Quicker, easier, and cleaner to make with an extra kick of booze - what’s not to like?

We recommend adding a splash of Campari, or another red Italian bitter to balance out the sweetness of the Hooch, and a splash of a dry fortified wine (think fino sherry or dry vermouth) to add another layer of complexity!

Ingredients:
25ml Gin
10ml Campari or your favourite red italian bitter
10ml Fino Sherry or your favouirite dry fortified wine
Top with Hooch

Method:
Combine all ingredients in a highball glass with ice. Garnish with a lemon wedge and (optionally) a cherry.

YELLOW VELVET

This is a drink inspired by the absurdity of the Black Velvet cocktail. A splash of Guinness then topped with Champagne seems ridiculous until you actually try it, at which point you realise that it is in fact, delicious.

The black velvet format was pushed even further left of field by the team at Passing Fancies in Birmingham who created the white velvet. The ingredients read as: Blanc de Blancs / Stella Artois / Trust

And trust is exactly what you should give these guys. As an ardent Black Velvet fan myself, I was sceptical until I actually tried it and was pleasantly surprised, and also inspired. Inspired to try and throw my hat in the ring of ____ Velvet cocktails, and hence the Yellow Velvet was born!

Taking exactly what the format requires - 2 ingredients, one being champagne, and the other being traditionally beer, but using my artistic license to allow for Hooch which fits into the category of canned bevs sitting at around 5% ABV. The result is reminiscent to a French 75 with extra sharp bubbles and the booziness toned down a touch, an excellent brunch cocktail, if I do say so myself!

Ingredients:
25ml Hooch
Top with Champagne

Method:
Pour (both pre-chilled) ingredients into a champagne flute and garnish with a lemon twist or serve naked.

STRAWBERRY LEMONADE

Calling all Strawberry Daiquiri lovers! This drink is bang down the middle of a Strawberry Daiquiri and a French 75. The result is a sweet and sour, long, refreshing number that does better in a highball over ice than it does in a flute. The sweet summeriness of the Strawberry Daiquiri that gets an extra kick of citrus from the Hooch, as well as the lovely lift from the carbonation! This drink is definitely one to enjoy during these late summer months before the autumn rain starts to set in.

Ingredients:
35ml White Rum
20ml Fresh Lime Juice
15ml Strawberry Syrup
2 Medium Strawberries (Hulled and Quartered)
Top with Hooch

Method:
Combine all ingredients except Hooch into a shaker tin and shake over ice. Fine strain into a highball glass filled with ice. Top with Hooch. Garnish with a lemon wedge and a strawberry.

LEMON BASIL SMASH

Have you ever had a gin basil smash? Have you heard of one? If you don’t know, get to know! This summer sour with a herbaceous kick is a delicious refresher on a warm summer day, and even better when topped with Hooch! This takes the punchy flavour of basil, which may be polarizing to some, and lengthens it with everyone’s favourite boozy lemonade!

Ingredients:
40ml Gin
20ml Fresh Lemon Juice
10ml 2:1 Simple Syrup (15ml if using 1:1 Simple Syrup)
6 Basil Leaves
Top with Hooch

Method:
Combine all ingredients except Hooch into a shaker tin and shake over ice. Fine strain into a highball glass filled with ice. Top with Hooch. Garnish with a lemon wedge and fresh basil leaves.

SHANDY NO. 2

Picture this, you were out late last night, maybe later than you should have been, and wake up with a sore head. Your normal cure would be to take a nap on the sofa after a big feed, but not today, you’re due at the pub to meet friends in an hour.

Of course, a regular shandy is a great corpse reviver within itself, but in my humble opinion, a lot of commercial lemonades lack the complexity that a good lemonade brings. Hooch captures all the flavours of lemons perfectly! The sweet floral notes from the peels, the acidity from the juice, and the bitterness from the pith.

Asking for a bottle of your favourite lager, a bottle of Hooch, and a pint glass may raise a few eyebrows, but you won’t be caring about that as the cold, crisp combination of beer and lemonade fix your sore head.

Ingredients:
1 330ml Can or Bottle of your favourite Lager
1 330ml Can or Bottle of Hooch

Method:
Combine both ingredients into a pint glass and enjoy!

LEMON-LIME MOJITO

Possibly the most obvious drink to put Hooch in, but that does not make it any less delicious! Rather than using plain old soda water to lengthen your Mojito, add a splash of Hooch and your drink gets an extra citrus kick, with some boosted complexity! Plus, lemon-lime is always better than just lime, right?

Ingredients:
40ml White Rum
20ml Fresh Lime Juice
10ml 2:1 Simple Syrup (15ml if using 1:1 Simple Syrup)
6-8 Mint Leaves
Top With Hooch

Method:
Combine all ingredients except Hooch into a highball glass. Add crushed ice and churn until cold. Top With Hooch. Garnish with a straw, mint leaves, and lemon and lime wedges.

By Fowwaz Ansari

Which Cocktails Use Campari?

Campari, with its vivid red hue and distinct bitter-sweet flavour, is a staple in the world of aperitifs and cocktails. Hailing from Italy, this iconic liqueur is crafted from an infusion of herbs, aromatic plants, and fruits, creating a complex taste that features notes of bitter orange, rhubarb, and a medley of spices. Known for its role in classic aperitivo culture, Campari has a knack for adding depth and character to any drink. Let’s explore eight classic and creative cocktails that showcase the versatility of the contemporary classic that is Campari.

Negroni

The Negroni is the ultimate Campari cocktail—a bold and sophisticated drink with a perfect balance of bitter, sweet, and herbal notes. A mix of Campari, gin, and sweet vermouth, it’s a classic aperitivo that’s both strong and smooth.  It all came about when Count Camillio Negroni ordered his Americano cocktail (which we’ll get to shortly), but fancied gin instead of soda. The gin adds a crisp juniper bite, the vermouth lends a mellow sweetness, and the Campari ties it all together with its signature bitterness. Served over ice with an orange twist, the Negroni is a simple drink for those who appreciate complex flavours.

Ingredients:
25ml Campari
25ml Gin
25ml Sweet Vermouth
Orange slice (garnish)

Method:
Stir all ingredients with ice, strain into a chilled glass, and garnish with an orange twist. You’ve got yourself Campari’s most famous incarnation.

Sbagliato

Because the Negroni is such an iconic Campari vehicle, we have to include its trendy spin off – the Negroni Sbagliato, or simply "Sbagliato" (which means "mistaken" in Italian). It was born out of a happy accident when Prosecco was used instead of gin in a Negroni. The result is a lighter, sparkling version of the classic, with the Prosecco adding a delightful fizz and a hint of sweetness. It’s a bubbly, bittersweet cocktail that’s perfect for brunch or as an aperitif.

Ingredients:
30ml Campari
30ml Sweet Vermouth
30ml Prosecco

Method:
Combine Campari and sweet vermouth in a glass filled with ice, top with prosecco, and gently stir to maintain all those beautiful bubbles.

Americano

Where it all began, The Americano is a lighter, more refreshing alternative to the Negroni, making it an ideal choice for warm afternoons. Combining Campari, sweet vermouth, and a splash of soda water, this cocktail offers a delightful mix of bitterness and fizz. The soda lightens the drink, making it more approachable while still delivering that distinctive Campari kick. A slice of lemon or orange adds a citrusy zest to finish. Make sure you use quality Vermouth and soda.

Ingredients:
35ml Campari
35ml Sweet Vermouth
Soda water to top
Orange slice (garnish)

Method:
Pour Campari and vermouth over ice in a glass, top with soda, and garnish with an orange slice. Voila.

Boulevardier

For those who prefer the richness of whiskey, the Boulevardier is the perfect Campari cocktail. A close cousin of the Negroni, it swaps out gin for bourbon, creating a warm, robust drink with a touch of sweetness. The bourbon’s caramel and vanilla notes blend beautifully with the bitter complexity of Campari and the rich sweetness of vermouth. It’s a sophisticated sipper that’s perfect for colder weather or an evening by the fire.

Ingredients:
25ml Campari
35ml Bourbon
25ml Sweet Vermouth
Orange slice (garnish)

Method:
Pre-chill the glass. In a separate mixing glass, stir everything with ice, strain into a glass, and garnish with an orange twist.

Campari Spritz

For one of the simplest ways to enjoy Campari, look to the Spritz. The Campari Spritz is a bubbly, vibrant cocktail that’s perfect for summer sipping. This Italian classic pairs the bitterness of Campari with the effervescence of Prosecco and a splash of soda water. The result is a light, refreshing drink with a perfect balance of bitter and sweet. The Prosecco’s fruitiness complements the Campari’s herbal notes, while the soda adds a crisp, clean finish. Garnished with an orange slice, it’s as pleasing to the eye as it is to the palate.

Ingredients:
60ml Campari
90ml Prosecco
Soda water to top

Method:
Pour Campari into a glass filled with ice, add Prosecco and a splash of soda, garnish with an orange slice. Sip quick before the fizz fades!

Jungle Bird

The Jungle Bird is a tropical delight that brings a touch of the Caribbean to Campari’s Italian roots… all whilst being invented in 1970s Malaysia. This tiki classic blends dark rum, Campari, pineapple juice, lime juice, and simple syrup to create a cocktail that’s both fruity and complex. The pineapple’s sweetness balances the bitterness of the Campari, while the rum adds depth and richness. The lime juice provides a tart, refreshing finish, making this a perfect summer cocktail. It stands out as a more unusual Campari mix because of the fruity-zesty character.

Ingredients:
45ml dark rum
20ml Campari
15ml lime juice
15ml simple syrup
45ml pineapple juice
Pineapple leaf or slice (garnish)

Method:
Shake all ingredients with lots of ice, fine strain into a glass, and garnish with a pineapple wedge… or pineapple leaf… or cherry… or lime wedge – anything!

Garibaldi

Was almost lost to the history books, the Garibaldi is a simple yet delicious two-ingredient cocktail that’s all about showcasing the harmony between Campari and fresh orange juice. Named after the Italian revolutionary Giuseppe Garibaldi, this drink is as bold and vibrant as its namesake’s red shirts. The bracing bitterness of the Campari is perfectly balanced by the sweet, pulpy orange juice, creating a refreshing and easy-to-drink cocktail. It’s a great way to start your day (or night) with a burst of citrusy flavour.

Ingredients:
60ml Campari
Top up with fresh orange juice
Orange wedge (garnish)

Method:
Pour Campari over ice, top with freshly squeezed orange juice, and give it a light stir.

Old Pal

The Old Pal is a drier, more bracing take on the richer Boulevardier, swapping sweet vermouth for dry. This cocktail has a sharp, crisp character, with the rye whiskey adding a spicy warmth that’s tempered by the bitter edge of Campari and the dryness of the vermouth. It’s a drink with a bit of attitude, perfect for those who like their cocktails on the drier side. Some recipes call for a 2:1:1 ratio in favour of the whiskey, but we say start with the 1:1:1 and see how it goes – you’re a Campari lover after all.

Ingredients:
25ml Campari
25ml Rye Whiskey
25ml Dry Vermouth
Lemon twist (garnish)

Method:
Stir all ingredients with ice, strain into a glass, and garnish with a lemon twist.

These eight cocktails highlight the versatility and depth of flavour that Campari brings to the table. Whether you’re in the mood for something light and refreshing or bold and bitter, there’s a Campari cocktail out there for you. If you’re interested in more cocktails that show what a unique drink can do, check out our Absinthe guide!

How to Make a Tasty Mocktail

Mocktails are having a moment, and for good reason—they offer all the fun and flavour of a cocktail without the alcohol. Whether you're hosting a party which everyone feels part of, looking to cut back on drinking, or just want a refreshing but elevated beverage, learning to craft a delicious mocktail is a skill worth mastering.

The laziest mocktails will simply replace the alcoholic element with water or be little more than sparkling juices. But we need to remember that when you remove the alcohol, you’re removing layers and depth of expert distillation with it – these need to be replaced. With a few simple tips, you can turn a basic non-alcoholic drink into something special, ensuring it’s as enjoyable as any cocktail. Let’s dive into the essentials of making a truly tasty mocktail.

Use Fresh Ingredients

The foundation of any great mocktail is fresh, high-quality ingredients. Fresh fruits, like citrus, berries, and tropical varieties, add vibrant flavour and natural sweetness to your drink. Freshly squeezed juices are far superior to store-bought ones, bringing a crisp, refreshing taste that elevates your mocktail. Herbs like mint, basil, and rosemary add aromatic complexity, while fresh ginger or jalapeño can provide a spicy kick. By prioritizing fresh ingredients, you ensure that every sip of your mocktail is bursting with life and flavour.

Balance Your Flavours

A mocktail should be as complex and balanced as any good cocktail, but when the spirit isn’t there to be the star, it can be difficult. This means carefully balancing sweet, sour, and sometimes even bitter elements to create a drink that delights the palate. Too much sweetness can be cloying, while too much acidity can be overwhelming. Both are easy traps to fall into when it comes to popular mocktail ingredients like syrups and citrus.

Quality alcoholic drinks have a lot going on, so we need to impart those missing flavours wherever possible. Sweetness is a perfect vehicle to do that because although simple syrups work well, infusing your own is so simple – that way you can easily accompany your sugar with honey, or maple, or berries, or mint, or whatever you wish! Check out our guide here.

Play around with different ratios until you find a mix that works for you—maybe it’s a splash of lemon juice to counteract sweetness, or a dash of bitters to add depth; Angostura and Peychaud’s should be cupboard mainstays. Also don’t be afraid to use salt as it’s perfect for balancing out citrus and sweetness and providing a subtle savoury nod which is needed to round off bright, acid-driven mixes. Remember, the goal is to create a well-rounded drink that keeps you coming back for more.

One other thing to remember is dilution. Played off against the boozy intensity of most cocktails, dilution isn’t as much of a problem, but with no intense spirit in a mocktail, it runs the risk of becoming washed out. You still need ice however, but just remember to use a bit less than you normally would, or to use bigger ice cubes so you concoction isn’t overdiluted by the time it’s melted.

Incorporate Texture

Texture is an often-overlooked element of mocktail making, but it’s crucial for creating an interesting and satisfying drink. Consider adding different textural elements like sparkling water, tonic, ginger beer or sparkling tea for effervescence, crushed ice for a frosty feel, or a creamy component like coconut milk for richness. Even something as simple as muddling herbs or fruit can add a tactile element that enhances the drinking experience. A great mocktail isn’t just about taste—it’s about how it feels in your mouth, so don’t be afraid to get creative with texture. One of the biggest mistakes mocktail-makers-make is forgetting how much water is in alcoholic drinks – just adding a splash of water in replacement of the missing spirit helps with mouthfeel.

One thing you can still use from the world of cocktails is egg white, or aquafaba for vegans. It delivers that lovely viscous foam and silky texture that really sets a mocktail apart from being a simple juice.

Don’t Skimp on Presentation

We drink with our eyes first, so presentation matters just as much as flavour when it comes to mocktails. Use beautiful glassware to make the drink feel special—think tall glasses for layered drinks or coupe glasses for a more elegant feel. Garnishes like citrus twists, fresh herbs, or edible flowers can add colour and visual interest, making the mocktail feel more like an occasion. Even the type of ice you use can make a difference—large, clear cubes or crushed ice can change the entire look of the drink. A well-presented mocktail is always more inviting and sets you up for an experience, not just a drink.

Experiment with Herbs and Spices

Herbs and spices can transform a simple mocktail into something truly extraordinary. Fresh herbs like mint, basil, or thyme add a fragrant, aromatic quality that makes the drink more complex. Spices like cinnamon, cardamom, or ginger can add warmth and depth, giving the mocktail a more sophisticated flavour profile. All of these regularly come through in alcoholic drinks, so we’re simply putting them back in – just without the booze. Don’t be afraid to mix and match, experimenting with different combinations can lead to exciting, unexpected results. The key is to use these elements sparingly, so they enhance rather than overpower the drink.

Quality Over Quantity with Mixers

When it comes to mixers, quality is key. Opt for high-quality tonic water, ginger beer, or other mixers that complement your ingredients rather than overshadow them. These can add layers of flavour to your mocktail, making it taste more refined and polished. Avoid overly sweet or artificial-tasting mixers, as they can throw off the balance of your drink. Sometimes, less is more—a well-chosen mixer can elevate your mocktail from ordinary to extraordinary with just a splash. Remember! These are now the stars of your show, and they can’t hide behind a quality rum or gin anymore.

A Standard Mocktail Recipe

Clearly there is no one size fits all mocktail recipe, and if you incorporate No-Lo alternatives this won’t apply, but there is a basic structure that bartenders build from. With so many nuances involved in ingredient choice, quality and personal preference, it’s difficult to give exact measurements but generally speaking, this is a good place to start from:

15ml Syrup (could be simple syrup, honey, agave syrup, homemade fruit syrup, No-Lo liqueur or even dissolved sugar)
30ml Citrus (most likely this will be lemon, lime, orange or grapefruit, and it should always be freshly squeezed if possible)
Around 75ml Water (this could be still, sparkling water, tonic, flavoured tonic or even tea)
Dashes of bitters (Angostura and Peychaud’s offer so much depth, but experiment with other bitters too)
Lastly, make a full effort with ice, glassware and garnish for the full, elevated mocktail experience.

Making a tasty mocktail is all about creativity, balance, and attention to detail. By using fresh ingredients, balancing flavours, incorporating texture, paying attention to presentation, experimenting with herbs and spices, and choosing quality mixers, you can craft mocktails that are just as enjoyable as their alcoholic counterparts – and even more so, if you include the morning!

Of course, with the flourishing world of alcohol-free alternatives available to us, some mocktails can be as simple as substituting these in for the boozy version. For our favourite No-Lo Alternatives, go here. Or for some Mocktail Recipes to get you started, click here.

Which Mixer Goes Best with Rum?

Rum, the versatile and ancient spirit born in the sun-soaked Caribbean, brings a world of flavours to your glass—from the rich, molasses-based dark rums to the crisp, clean notes of white rum. But the real magic happens when you find the perfect mixer to elevate this tropical treasure. Sipping a premium rum over ice is a treat, but most of us want to make our rum go further with a basic two-ingredient rum and mixer. There is plenty of variety in the world of rum, and some mixers will go better than others with each type. Adapting to the character of your chosen rum is best, but the mixes below are a great place to start. From zest to bitterness to tropical sweetness, each will take your rum serve in a different direction.

Ginger Beer – for a spicier serve

Ginger Beer is a classic mixer for rum, especially in the iconic Dark 'n' Stormy cocktail. To make the full thing you need a good hit of lime juice, dark rum and perhaps some bitters and syrup too. Nonetheless, in its simplest form, ginger beer and rum does the trick. The spicy, robust flavour of ginger beer pairs beautifully with the deep, rich notes of dark rum in particular. The warmth of the ginger highlights the rum's caramel and vanilla undertones, creating a drink that's both refreshing and comforting. Using white rum will create a lighter concoction that still goes down a dream. For an extra twist, we really do recommend the fresh lime to brighten up the flavours. For more Dark ‘N Stormy style variations, click here.

Cola – for a sweeter serve

Rum and cola is a timeless combination that has been a favourite for generations. The sweet, caramel notes of cola meld seamlessly with the vanilla and spice of aged rum. This pairing is particularly good with dark or spiced rum, creating a drink that's smooth and full of depth. Add a wedge of lime, and you’ve got yourself a classic Cuba Libre – one of the easiest cocktails to make. If your rum is already very sweet, then make sure to include plenty of citrus garnish and ice – or pick another mixer!

Coconut Water – for a refreshing serve

For a lighter, tropical twist, coconut water is an excellent choice. Its subtle sweetness and refreshing but delicate nature complements the smooth, slightly sweet profile of white rum. This combination brings out the natural tropical notes in rum, making it an ideal choice for a beachside sip. Coconut water also adds a hydrating and reinvigorating element, perfect for those long, lazy summer days. Caribbean classic and the inspiration behind Malibu.

Pineapple Juice – for a tropical serve

Pineapple juice is another tropical mixer that pairs wonderfully with rum, so much so that it’s the cornerstone of the Piña Colada. The fresh tang of the pineapple cuts through the sweetness of the rum, creating a balanced, vibrant drink that transports you away like no other. This combination works well with both white and golden rums, making it a versatile option for various rum-based cocktails. Pineapple juice also enhances the natural fruitiness of the rum, really making each sip feel like a tropical escape.

Tonic Water – for a lighter serve

Tonic water isn’t just for gin—it pairs surprisingly well with rum too. The bitterness of the tonic balances out the sweetness of the rum creating a more crisp and refreshing drink. The quinine in tonic water adds a subtle complexity, which combined with a lack of strong flavour in tonic, brings out the more nuanced flavours in the rum, making it a great choice for those who prefer a less sweet, more sophisticated and lighter serve. If you’re not totally into tonic, try a ‘sonic’ instead (a 50:50 mix of sparkling water and tonic). A slice of lime is the perfect garnish.

Lemonade – for a zesty serve

Lemonade, with its zesty and sweet profile, is a great match for rum, especially white rum. The citrus notes of the lemonade enhance the rum’s natural flavours, creating a bright, refreshing drink that's perfect for hot summer days. This combination is simple yet satisfying, and you can easily elevate it by adding fresh mint and lemon or lime garnishes. It’s probably not the best pairing with darker rums, however.

Orange Juice – for a fruity serve

Orange juice might not be the first mixer that comes to mind for rum, but it works surprisingly well. The delicious tropical sweetness of quality orange juice is a delicious pairing, but it also brings a subtly tart acidity which cuts through the rum’s rich sweetness, creating a well-rounded drink that’s both refreshing and flavourful. This pairing is particularly good with golden rum, as the juice highlights the rum's fruity and spicy notes. Add a dash of grenadine for a sunset effect and a hint of sweetness.

This is by no means an exhaustive list of rum mixers – experiment! If it tastes good to you then that is all that matters. If you’re into Cognac too, then we’ve prepared a similar article on the best mixers for a fellow historic spirit here.