Fine Wine & Good Spirits
·Spring has sprung! With the welcome arrival of warmer weather, we invite you to explore these new cocktail recipes.
Last updated 18 weeks ago
Sazerac - United States
Officially declared the signature cocktail of New Orleans in 2008, the Sazerac has been a staple in the city for over a century. In the 1830s, Antoine Peychaud ran an apothecary where he served his customers toddies made with cognac and his family’s secret recipe for bitters. His drinks became so popular that a bar named the Sazerac Coffee House purchased the rights to Peychaud’s bitters, swapping out the cognac for rye whiskey.
Mojito - Cuba
The national cocktail of Cuba and a favorite of Ernest Hemingway, the mojito was originally invented in the early 16th century to make the plentiful but very potent rum more palatable to drink. It gained renown during Prohibition when Havana became a popular destination for a thirsty American populace.
Piña Colada - Puerto Rico
Puerto Rican bartender Ramon Marrero created the frozen, fruity piña colada while working at the Caribe Hilton International Hotel in the 1950s. It became very popular with locals and international travelers alike, and in 1978, it was declared the official drink of Puerto Rico!
Pisco Sour - Peru
While there has been some disagreement about whether Peru or Chile owns the rights to the pisco sour, the European Commission officially declared Peru as the owners in 2013. The main ingredient, a clear grape brandy called pisco, can be traced back to 16th century Peru. The modern version of the pisco sour was created by Victor Vaughen Morris in a bar in Lima.
Caipirinha - Brazil
Caipirinha is the undisputed signature cocktail of Brazil. It is said that the cocktail was invented as a remedy for cholera. It’s made with cachaça, a rum-like spirit made from fermented sugarcane juice that has been produced in Brazil since the 1880s. Light rum can be substituted for the cachaça.
Black Russian - Belgium
Belgian bartender Gustave Tops invented the Black Russian cocktail in 1949 at the Hotel Metropole in Brussels. He created the concoction of vodka and coffee liqueur in honor of the visiting U.S. ambassador to Luxembourg, Perle Mesta. The drink was named due to its color and its use of vodka, which was well-known as a popular Russian drink at the time.
Raspberry Limoncello Prosecco
1-750 mL bottle prosecco, chilled, 1 c Villa Massa Limoncello, chilled, 1 c frozen raspberries, 6 sprigs fresh mint ~~ Add raspberries to glass coffee cups; set aside. Combine first two ingredients in a large pitcher; stir gently. Pour in prepared cups and garnish with mint sprigs.