50. Carajillo Some trace the creation of the Carajillo – a mix of spirit or liqueur with coffee – to Catalunya in Spain, while others place its origins in Cuba during Spanish rule. One story attributes it to transport workers in early 19th-century Barcelona, who needed an efficient way of knocking back an espresso with a shot. Wherever it originated, the invention of Licor 43…

Bartenders who lived through the muddling and mint-slapping of the mid-2000s may not want to hear this, but the Mojito is rumoured to be on the verge of a comeback. That said, depending on where you are, it might not have gone anywhere. Either way, there’s little doubt that the fortunes of unaged, light and white rum are inextricably linked with that of cocktails,…

When it comes to cocktail ingredients, Italy’s contribution is both significant and wide ranging, even if the past few years have been dominated by just a few high-profile serves and the handful of brands associated with these. But with the Spritz now on every cocktail list, and the aperitivo moment an international occurrence, there are those who are discovering the broader potential of these products,…

Italy’s anise-flavoured liqueur has been on the wrong side of drinking trends for some time, but there are some sambuca brands that continue to be successful, whether through innovation or by leaning into the category’s traditional side. On the whole, however, the picture isn’t particularly optimistic. “Sambuca has been in long-term decline since 2008,” says Humphrey Serjeantson, IWSR research director for western Europe, who adds…

Breaking out of its traditional after-dinner occasion, limoncello is tapping into contemporary trends, helped by the rise of the Limoncello Spritz. “Limoncello is evolving beyond its roots as a traditional digestif into something much more dynamic that allows brands to attract new and younger consumers, making it an increasingly relevant product in international markets,” says Nicola Dal Toso, chief executive of Antiche Distillerie Riunite. Elena…

Despite it being a traditional spirit synonymous with Scandinavia, there’s plenty going on in aquavit at the moment, both at home and further afield, with greater use in cocktails and no shortage of innovation. A collaboration between Norwegian brand Linie and Oslo cocktail bar Himkok is a case in point. Building on Linie’s traditional practice of ageing its aquavits at sea, crossing the equator twice,…

Gone are the days of premium mixer brands with the same core variants. A variety of factors, from changing spirits trends to broader movements towards moderation, are resulting in more experimentation and unusual flavours in the category than ever before. “The traditional view of mixers was that it was largely made up of Indian tonics for gin, however times are definitely changing,” says Steve Cooper,…

The array of bitter drinks from Italy, from aperitif-style products to deeper-flavoured amari, continue their rise – not only in terms of greater global recognition, but a growing number of new products, from Italy and further afield. Driven by a combination of moderate drinking trends, the rise of the aperitivo moment, broader cocktail trends and more, these diverse bitter drinks are only gaining ground. “The…

Spare a thought for sambuca, forever on the opposite end of the latest drinking trends, at least in recent years – a digestif when we’re all enjoying an aperitivo, a late-night shot when everyone’s chilling out and moderating, and a bastion of tradition while the masses on TikTok search for the next big thing. If anything, it’s that element of tradition that’s been keeping this…

50. Gin-Gin Mule The legendary Audrey Saunders has created more than a few contemporary classics in her time. Perhaps best known is the Gin-Gin Mule, created in New York City around the year 2000, when gin was hardly the most happening ingredient. The ginger beer suggests this is a take on the Mule, as the name confirms, but there’s a whole lot of…