A Daiquiri is a clean, bright cocktail built on the trio of rum, lime, and sugar. When made in its classic form, it’s shaken until icy and strained into a chilled glass, letting the tart citrus and light sweetness highlight the character of the rum without distraction.

The drink comes from Cuba, taking its name from a coastal area near Santiago, where American mining engineers in the late 1800s mixed local rum with lime and sugar to create a simple, cooling drink. This straightforward formula later became a foundation for many rum cocktails.

Over time, the Daiquiri inspired numerous variations, from fruit blended versions to riffs that add spices or different citrus. The traditional build, however, remains admired for its elegant balance. It was also famously favoured by several writers and travellers who spent time in Havana’s historic bars.

The Long Island Iced Tea is a boldly mixed cocktail known for combining several spirits into a drink that surprisingly resembles iced tea in colour.

Typical recipes blend vodka, rum, gin, tequila, and triple sec with lemon and a splash of cola to give it its signature hue.

The drink is widely linked to bars in the United States during the late twentieth century, where bartenders crafted it for its quick, punchy character. Despite its strength, the mix gained popularity because it drinks more smoothly than its ingredient list suggests. Its name reflects its tea like appearance rather than its contents.

A Margarita is a tangy, salt rimmed cocktail built around the bright flavour of tequila. Its mix of citrus and spirit gives it a lively balance that has made it one of the most recognized tequila drinks worldwide.

The usual recipe blends tequila with lime juice and orange liqueur, shaken and served either on the rocks or straight up. Its crisp, fresh profile pairs naturally with warm climates and savoury foods.

Its origins are debated, though many accounts point to Mexico in the mid-20th century. The name means “daisy” in Spanish, fitting since it shares a structure with the older Daisy family of cocktails.

A Mojito is a light, refreshing cocktail that highlights the brightness of fresh mint and lime. Its crisp character and gentle sweetness make it a popular choice in warm climates, especially for drinkers who prefer a less spirit forward option.

Typical versions mix white rum with muddled mint, lime juice, sugar, and soda water. The combination creates a balance of herbal, citrus, and subtle rum notes. Many associate the drink closely with Cuban bar culture, where it became a staple.

Some link its name to a Spanish word suggesting “a little wet,” fitting its cool, thirst quenching nature. It’s also long been connected with Havana’s classic seaside bars.

A Moscow Mule is a zesty, effervescent cocktail known for its crisp mix of vodka, spicy ginger beer, and fresh lime. Its refreshing bite has made it a staple in bars that favour simple, highball-style drinks.

Most versions are served over ice in a copper mug, which helps keep the drink chilled and enhances its aromatic citrus notes. The combination of sharp ginger and clean vodka creates a lively, easy drinking balance.

The drink is generally associated with mid 20th century American bartending rather than Russian origins. Its name and mug pairing were part of early promotional efforts that helped spark its lasting popularity.

A Negroni is a bold, bittersweet cocktail known for its equal parts simplicity. Its deep red colour and strong herbal notes make it a favourite among those who enjoy spirit forward drinks with a complex edge.

The classic formula mixes gin, sweet vermouth, and a bitter aperitif, stirred over ice and finished with an orange peel. This balance of botanical, sweet, and bitter elements creates a distinctively layered flavour.

Its origin is widely linked to early 20th-century Italy, when Count Camillo Negroni reportedly requested a stronger version of an Americano. The resulting tweak became so popular that it took on his name.

The Old Fashioned is one of the earliest drink styles to be called a “cocktail,” built on a simple mix of whiskey, sugar, bitters, and citrus peel. Its structure reflects the original definition of a cocktail from the early 19th century, which relied on these basic components rather than elaborate additions.

Most versions use bourbon or rye whiskey, lightly sweetened and stirred over ice, then finished with an expressed orange zest. The drink’s balanced, spirit-forward character has kept it popular for generations.

Its name came from drinkers asking for a cocktail made the “old-fashioned” way, a nod to preserving a straightforward, classic formula.

The Piña Colada is a creamy, tropical cocktail known for its blend of rum, pineapple, and coconut. Served chilled, it delivers a smooth sweetness that has become closely associated with beachside relaxation and warm-weather escapes.

Most recipes combine white rum, strained pineapple juice, and coconut cream, shaken or blended with ice until frothy. The drink is widely tied to Puerto Rico, where bartenders in the mid 20th century helped popularize its now famous combination.

Its name translates to “strained pineapple,” reflecting the use of clarified juice rather than whole fruit. It later became Puerto Rico’s official national drink, solidifying its cultural connection.

A Spritz is a light, bubbly cocktail known for its balance of bitterness, sweetness, and crisp effervescence. It’s often enjoyed as an aperitif, thanks to its refreshing, low intensity character that pairs well with warm afternoons.

Most modern versions blend a bitter liqueur with prosecco and a splash of soda water, served over ice and garnished with citrus. The drink’s lively fizz and gentle herbal notes make it approachable and easy to sip.

Its origins trace back to northern Italy, where visitors diluted local wine with a “spritz,” or splash, of water. The tradition evolved over time, eventually becoming the colourful, sparkling drink recognized today.