Do you want to impress your friends with the latest trends in mixology?

Surprisingly, bartenders around the world are actually going back to the basics for inspiration and techniques.

The first written reference of a cocktail is dated from 1806. It was defined as a mixed drink with alcohol, water, sugar and bitters. The popularity of cocktails exploded during the Prohibition period all over the world. So, let’s go back to a time where cocktails called for the best ingredients, freshly squeezed juices and the intoxicating aroma of herbs and spices!

Negroni

This Italian aperitif concoction is popular in the Mediterranean Riviera. According to popular belief, the Negroni was invented for the Count Camillo Negroni at Caffè Casoni in Florence when the Count asked for gin instead of soda water in the Americano. Like many bitters, Campari is rising in popularity.

The Americano was originally called a Milano-Torino. It was renamed when it became popular with American tourists that flew to Italy during the Prohibition era.

Negroni Recipe

3/4 oz Campari

3/4 oz sweet Vermouth

3/4 oz gin

Build as a short drink over ice and garnish with an orange slice.

If you want to impress your guests, flame a thick orange zest just after squeezing it over the drink. Drop the burnt orange into the Negroni.

Classic Champagne Cocktail

In order to cater to the discriminating drinkers at jet set parties, numerous champagne cocktails were invented. The oldest, the classic champagne cocktail, was first introduced at the 1899 New York Drink Competition. This cocktail was popular amongst Hollywood movie stars during the 40s and 50s.

Champagne Cocktail Recipe

1 white sugar cube

2 to 4 dashes of Angostura bitters

3/4 to 1 oz Brandy

Dry Champagne

Drop the sugar in a flute, drizzle the bitters on the sugar, cover with Brandy and top with Champagne.

Always remember with all Champagne cocktails to pour the Champagne last to avoid a bubbly overflow.

Mojito

The Mojito was born in 1940 in Cuba. After a first wave in 1980s, the demand for the Mojito really took off after it resurfaced a decade ago in the nightlife of London, England.

Classic Mojito Recipe

10 mint leaves + 1 mint sprig for garnish

2 tbsp of superfine sugar

Juice of 1/2 lime

1 3/4 oz of white Rum

Soda water

Drop the leaves, sugar and freshly squeezed lime juice in a hi-ball glass, release and mix the flavors by lightly crushing the ingredients with the muddler, fill the glass with ice, pour the Rum, top up with soda water and garnish with a small mint sprig. Get another Mojito recipe.

Black Russian and White Russian

Digestifs lost their lust but they serve a purpose in fine entertaining. They were invented by a Belgian barman in 1949 for a US ambassador with a reference to the Cold War.

Classic Black Russian Recipe

1 1/2 oz vodka

3/4 oz Tia Maria

Optional: Cocktail cherry

Shake the vodka and Tia Maria in a shaker with ice. Pour the liquid (strain) into an old-fashioned or a glass filled with ice.

Quick Method: Build the drink in an old-fashioned glass filled with ice (vodka first) and stir.

To make a White Russian, slowly pour about 3/4 of an ounce of milk on the back of a spoon so that the milk floats over the Black Russian. For a lactose-free version, check out the Wicked White Russian.

Classic Margarita

Over the years, the margarita was mistreated through cheap tequila and packaged mixes. People are now going back to the original made with freshly squeezed lime juice.

Margarita Recipe

1 1/2 oz 100% agave tequila, gold or silver

3/4 oz Cointreau

Juice of 1/2 lime

Kosher salt

Pour the liquids in a shaker with lots of ice. Shake and strain into a salt rimmed margarita glass, with or without crushed ice. You can also serve it on the rocks.

If you crave for a sweeter margarita, try this recipe.

A few tips on preparing a classic cocktail:

A perfect cocktail balances the sweet and sour elements.

Sugar dissolves less in alcohol, so the superfine variety works better. Homemade simple syrup is the most efficient sweetener for cocktails.

“To build a drink” means that you pour the ingredients directly into the glass over ice.

Do not pour ice from the shaker into the glass, unless specified.