Sitting on a far flung beach, sipping on a Mai Tai/Daquiri/Pina Colada (or all of the above) a favourite past time? Ditto. So we started wondering (whilst day dreaming of said beach) where and how some of our favourite travel inspired cocktails originated. It’s interesting stuff. Always believed the good ol’ G&T came about at a classic British bar somewhere in London? Wrong. But no spoilers; have a read – it’s educational. (Sort of).
When & Where: Invented in 1957 by bartender Harry Lee at the Hilton Hawaiian Village, Waikiki, Hawaii after a representatives for Dutch distillery Bols requested a new cocktail using their Blue Curacao liqueur. Great idea.
- 45ml light rum
- 45ml blue curacao liqueur
- 30ml cream of coconut
- 60ml pineapple juice
- 60ml club soda
Combine the rum, blue curacao, cream of coconut and pineapple juice and shake. Pour into a glass filled with ice and finish with club soda. Garnish with a pineapple wedge and a cocktail cherry.
When & Where: How exactly our favourite rum-cola fusion was created remains a mystery, as does it’s creator, but it’s widely believed to have been invented circa 1900 after the end of the war in Cuba.
- A handful of ice
- 50ml white rum
- 1 lime, cut into quarters
- cola, to top up
- lime wedge, to garnish
Place the ice into a highball glass and pour over the rum. Squeeze over the lime wedges and add the wedges to the glass. Top up with the cola, garnish with a lime wedge and serve.
GIN & TONIC
When & Where: Invented in India by the army of the British East India Company in the 19th century, making this classic British cocktail technically not British. It was thought that an ingredient in tonic water could cure malaria, but to create a more appeasing taste the soldiers used their gin rations (yes, gin rations), sugar and lime to create a tastier malaria busting beverage.
- 4 ice cubes
- 60ml gin
- 120ml tonic water
- 1 tablespoon freshly squeezed lime or lemon juice
- Lime or lemon wedge to garnish
Place the ice cubes in a tall, narrow glass. Add gin, tonic water and finally the lime or lemon juice. Stir well and garnish with lime or lemon wedge.
LONG ISLAND ICED TEA
When & Where: It’s uncertain when the Long Island Iced Tea was created, but many believe that Robert “Rosebud” Butt invented our favourite Long Island beverage in 1972, at the Oak Beach Inn in Long Island. However, a similar drink using maple syrup first appeared in the 1920’s, and many believe this was the original Long Island Iced Tea.
- 20ml vodka
- 20ml gin
- 20ml white rum
- 20ml fresh lemon juice
- 1 tsp sugar syrup
- 2 handfuls crushed ice
- Cola, to top up
Place the vodka, gin, rum, lemon juice and sugar syrup into a cocktail shaker and shake well to combine. Pour the mixture into a highball glass half-filled with ice and top up with cola.
When & Where: Allegedly created in the 1870s at the Manhattan Club in NYC by Dr. Iain Marshall at a banquet hosted by none other than Winston Churchill’s mother. The drink was an even bigger success than the banquet, and requests for it started popping up across the city.
- 50ml bourbon
- 25ml sweet red vermouth
- 2 dashes Angostura bitters
- 1 tsp syrup from a jar of maraschino cherries
- Twist orange zest, to garnish
- Maraschino cherry, to garnish
Place the bourbon, vermouth, bitters and syrup into a mixing glass filled with ice and stir well. Strain into a cocktail glass and garnish with an orange twist and a maraschino cherry.
When & Where: Originating in Lima, Peru, the Pisco Sour was invented by American bartender Victor Vaughen Morris in the early 1920s, after he had left the USA for Peru and set up his own bar in 1916, aptly called Morris’ Bar.
- 50ml pisco
- 50ml lime juice
- 25ml sugar syrup
- 1 dash bitters
- ½ free-range egg white
Place all ingredients save the bitters into a cocktail shaker filled with ice cubes. Shake vigorously for about 15 seconds. Strain into a rocks glass of appropriate size. To finish, place three drops of bitters in the center of the egg foam.
Tip: the lime juice and simple syrup can be adjusted to taste. Some prefer a more sour drink while others something sweeter.
When & Where: Invented at the iconic Raffles Hotel in Singapore by the bartender at the hotel’s Long Bar, Ngiam Tong Boon, circa 1915. Initially called the gin sling, the cocktail was soon to be renamed after the hotel it was created in.
- 2 measures of gin
- 1 measure cherry brandy
- 1 measure lemon juice
- 1 tsp grenadine
- crakced ice cubes
- soda water
- lime peel
- cocktail cherries
Shake the gin, brandy, grenadine and juice. Stick some ice in a glass, pour in the alcohol through a strainer and top up with soda water. Serve with lime peel and cherries.
When & Where: Not technically of Russian origin, the White Russian gets it’s name due to vodka being the main ingredient. But we’ll pretend it was invented in Russia. The traditional cocktail, the Black Russian, first appeared in 1949 and became the White Russian with the addition of cream; however it’s not clear which came first.
- 60ml vodka
- 2 tbsp Kahlúa
- 1 tbsp cream
Mix together all the ingredients. Put some ice cubes in a small tumbler and pour the cocktail over the top.