Also featured in this year’s report are recipes for those bestselling classics from those award-winning bars.
The Cocktail Report 2026 can be read in full here.
50. Naked & Famous
Created in 2011 by bartender Joaquín Simó at the renowned Death & Co cocktail bar in New York City, the Naked & Famous is a balanced cocktail of equal-parts sour. It combines mezcal, Aperol, Yellow Chartreuse and lime juice, resulting in a complex, smoky and herbaceous profile.
The drink reflects a growing interest in mezcal during the 21st century, pairing the spirit’s smoky depth with the bright, citrus-forward flavours of the other ingredients. The use of equal parts creates a balanced structure, while the contrasting flavours offer both intrigue and approachability. Today, the Naked & Famous is regarded as a modern classic, often cited as one of the defining cocktails of the craft cocktail movement.
49. Southside
The Southside is a classic cocktail with roots in 19th-century American bars, often associated with the re ned drinking culture of Chicago and New York. Originally created as a gin-based drink, it combines fresh mint, lime juice, simple syrup and gin.
The exact origin of the Southside is somewhat unclear, with theories suggesting it was named after Chicago’s South Side or perhaps the Southside of New York, where it gained early popularity. The earliest recorded recipe, a South Side Fizz, appeared in Hugo Enslinn’s 1917 book Recipes for Mixed Drinks.
48. Sidecar
The Sidecar is a classic cocktail from the early 20th century, with several competing stories surrounding its creation. It is commonly attributed to either Harry MacElhone of Harry’s New York Bar in Paris or Pat McGarry at London’s Buck Club.
Made with cognac (or brandy), orange liqueur (typically Cointreau) and lemon juice, the Sidecar is a well-balanced sour cocktail known for its crisp, citrus-forward profile. The Sidecar remains one of the most enduring classics, praised for its simplicity and elegance.
47. Bellini
The founder of Harry’s Bar in Venice, Giuseppe Cipriani, invented classic Italian cocktail the Bellini in the 1940s. Made with fresh peach purée and Prosecco, the drink was named after the Venetian painter Giovanni Bellini, known for his use of soft, pastel colours, which inspired the cocktail’s delicate hue.
The Bellini quickly became synonymous with sophisticated, light-hearted drinking and was particularly popular in Venice’s vibrant social scene. Cipriani’s invention helped elevate Prosecco as a premium sparkling wine, setting the Bellini apart from other sparkling cocktails with its emphasis on fresh, fruity flavours and gentle effervescence.
46. Vieux Carré
The Vieux Carré is a classic New Orleans cocktail created in the 1930s by Walter Bergeron at Hotel Monteleone. Named after the city’s French Quarter, Vieux Carré is a drink that reflects the layered cultural influences of the region.
Built on a split base of rye whiskey and cognac, with sweet vermouth, Bénédictine and bitters, it exemplifies the spirit-forward, aromatic style of pre- and post-Prohibition classics.
45. East 8 Hold-up
Kevin Armstrong created the East 8 Hold-Up while working at London’s Milk & Honey in the early 2010s. Named after the East 8 postcode in Hackney and a nearby robbery, the drink comprises vodka, passion fruit, lime, sugar and Aperol.
Since its creation, the East 8 Hold-Up has gained widespread recognition across the global bar scene. Its popularity is driven by its vibrant flavour, simplicity and strong visual identity, securing its place as a staple of contemporary cocktail menus.
44. Piña Colada
Ramón ‘Monchito’ Marrero is most often credited with having created Puerto Rica’s national drink at Caribe Hilton Hotel in San Juan in the early 1950s. The tropical classic features rum, coconut cream and pineapple juice and quickly became synonymous with Caribbean leisure and resort culture.
Defined by its rich, creamy texture and sweet, fruit-forward profile, the Piña Colada highlights the indulgent style of tropical cocktails that gained global popularity in the post-war era. Its widespread appeal was further supported by its adaptability in both blended and shaken formats. The Piña Colada remains a globally recognised staple.
43. Cuba Libre
A simple yet influential cocktail that emerged in the early 20th century, the Cuba Libre is closely tied to the Cuban independence movement. Its name, meaning ‘free Cuba’, is thought to reflect the patriotic sentiment of the time, particularly after Cuba gained independence from Spain in 1898. The drink combines rum, cola and lime juice, creating a refreshing and easy-to-make highball.
While the exact origin is debated, it is widely believed that American soldiers or expatriates in Cuba popularised the combination of rum and cola, with lime juice added to enhance the drink’s freshness. Its simple ingredients made it quickly accessible, and the cocktail became synonymous with Cuban leisure and tropical hospitality.
42. Champagne Cocktail
This timeless classic dates back to the 19th century and is often associated with celebratory occasions and high society. Traditionally made with champagne, a sugar cube soaked in Angostura bitters and a twist of lemon or orange peel, the Champagne Cocktail is known for its simplicity and effervescent elegance.
Its origins are somewhat unclear, but it gained widespread popularity in the US and Europe during the mid-1800s, where it was frequently served at upscale events. As one of the oldest-known cocktails, an early recorded recipe appeared in 1862 in Jerry Thomas’s The Bartender’s Guide: How to Mix All Kinds of Plain and Fancy Drinks.
41. Garibaldi
The Garibaldi is an Italian aperitivo cocktail that gained prominence in the mid-20th century, often attributed to the popularity of Campari-based drinks in Italy. Named after the Italian revolutionary leader Giuseppe Garibaldi, the drink combines Campari with freshly squeezed orange juice.
The Garibaldi exemplifies the Italian preference for light, bittersweet aperitivi. The drink’s striking orange hue, derived from the combination of Campari and fluffy, fresh juice, is also central to its visual appeal.
In recent years, the Garibaldi has experienced a resurgence, largely driven by its modern revival in 2015 by bartender Naren Young at Dante in New York.
40. Bramble
The Bramble is a modern classic cocktail created in the 1980s by Dick Bradsell at Fred’s Club in London. Inspired by seasonal British flavours, it combines gin, lemon juice and sugar with a float of crème de mûre, creating a layered profile of citrus and dark berry.
A variation on the sour template, the drink is typically served over crushed ice, with the liqueur glowing through the glass. Its structure offers a balance between freshness and richness, anchored by the brightness of lemon and the depth of blackberry. The Bramble is regarded as one of the most influential modern British cocktails, acting as a staple on contemporary bar programmes worldwide.
39. Milano Torino
The Milano Torino dates back to the mid-19th century, invented by Gaspare Campari at his bar, Caffe Camparino, in Milan, Italy. Named for its key ingredients – Campari from Milan and sweet vermouth from Turin – the cocktail was a simple combination of these two components. It reflects the early development of bittered, wine-based drinks within northern Italian café culture.
The addition of soda created the Americano, while the substitution of gin led to the Negroni, cementing its role as a precursor within the aperitivo family. Today, the Milano Torino remains a minimalist classic, valued for its clarity of flavour and historical significance.
38. Brandy Crusta
Last appearing in 2021 the Brandy Crusta is one of the earliest-known structured cocktails, dating back to the 1850s and widely credited to Joseph Santini of Jewel of the South, New Orleans. It was later documented by Jerry Thomas, helping to formalise its place as a classic.
A combination of brandy, curaçao, maraschino, lemon juice and bitters, the Crusta is distinguished by its elaborate presentation, including a sugared rim and extended citrus peel lining the glass. The drink bridged the gap between the traditional cocktail and the emerging sour category, introducing greater emphasis on citrus and liqueurs. Its influence can be seen in later developments such as the Sidecar.
37. Scotch Sour
This new addition to the Cocktail Report is a variation of the classic Whiskey Sour and adapts the established sour template to Scotch whisky. While the original format dates back to the mid-19th century and was codified by Jerry Thomas, the Scotch interpretation developed as global whisky styles became more accessible and diversified in the 20th century.
The Scotch, lemon juice and sugar combination follows the same balance-driven structure, with optional egg white adding texture and roundness. The use of Scotch introduces a broader flavour spectrum, from light and malty to rich and smoky, depending on the style selected.
36. Negroni Sbagliato
A modern Italian classic the Negroni Sbagliato originated in the 1970s at Bar Basso, credited to Mirko Stocchetto. Sbagliato, meaning ‘mistaken’, refers to the accidental substitution of sparkling wine in place of gin when preparing a traditional Negroni.
Built with Campari, sweet vermouth and sparkling wine, the drink retains the bittersweet balance of the original with a lighter structure. The use of sparkling wine reduces the overall intensity, aligning it more closely with aperitivo-style drinking. The serve has seen renewed interest in recent years, marked by its appearance in this ranking for the first time. It is now widely regarded as a contemporary staple, particularly in settings favouring lower-abv options.
35. Aviation
Another pre-prohibition cocktail, the Aviation was first published in Recipes for Mixed Drinks by Hugo Ensslin. Built on gin, lemon juice, maraschino liqueur and crème de violette, the drink is defined by its delicate floral profile and pale, sky-tinted hue – an aesthetic that inspired its name.
Following Prohibition, crème de violette became difficult to source, leading to its omission in many mid-century recipes and a shift toward a simpler, drier style. The ingredient’s reintroduction during the modern cocktail revival restored the Aviation’s original balance and aromatic complexity.
34. Mezcal Margarita
It’s perhaps surprising that the Mezcal Margarita has dropped a few places given the popularity of agave spirits, nevertheless it remains a mainstay of modern cocktail menus. A contemporary evolution of the classic Margarita, the drink builds on the traditional template of tequila, lime juice and orange liqueur by substituting or blending in mezcal. While the Margarita itself is commonly associated with mid-20th century Mexico and the US, the mezcal variation reflects the modern rediscovery of agave spirits.
As mezcal gained international recognition in the early 21st century, bartenders began incorporating its smoky, complex profile into familiar structures. The Mezcal Margarita serves as a bridge between classic cocktail construction and contemporary agave exploration, offering a more expressive, terroir-driven interpretation of one of the world’s most recognisable serves.
33. Caipirinha
Brazil’s national cocktail originated in the early 20th century and is rooted in rural traditions of mixing cachaça with lime and sugar. The Caipirinha’s name is widely believed to derive from ‘caipira’, a term referring to countryside inhabitants.
A combination of cachaça, fresh lime and sugar, the Caipirinha is defined by its simplicity and direct flavour profile, with the muddling of whole lime pieces contributing both bitterness and brightness. As cachaça production industrialised and improved in quality, the drink gained broader national and international recognition. The Caipirinha today stands as a global staple and a defining expression of Brazilian drinking culture.
32. Paper Plane
Sam Ross created this cocktail in 2007 at The Violet Hour in Chicago, naming it after the MIA song Paper Planes, which was a popular hit at the time. Built as a modern equal-parts sour, it combines bourbon, Aperol, Amaro Nonino and lemon juice, the formulation reflecting a clear evolution of the Negroni and Last Word templates translated into a whiskey-based framework.
The drink gained rapid traction within influential cocktail bars before spreading globally through the late 2000s and 2010s craft cocktail movement.
31. Last Word
Regarded as an important rediscovered classic, the Last Word was revived during the modern craft cocktail movement, having been largely forgotten for decades after the waning of its initial Prohibition-era popularity.
Originating at the Detroit Athletic Club and first documented in 1916 in a souvenir menu produced by the club, it combines gin, Green Chartreuse, maraschino liqueur and lime juice in equal parts, creating a sharply balanced, herbal sour.
30. Vesper
Last seen at number 48 in the 2024 Cocktail Report, the modern classic Vesper is back with a bang. It’s best known as having been created for James Bond by author Ian Fleming in his 1953 book Casino Royale – a precise formulation of gin, vodka and Kina Lillet, later reformulated as Lillet Blanc.
Defined by its high-proof, spirit-forward structure, the Vesper combines the botanical intensity of gin with the neutrality of vodka. It is traditionally served “shaken, not stirred”, a directive that has become one of the most recognisable lines in cocktail culture. While the Vesper’s original aperitif component has evolved, modern interpretations continue to revisit the formula.
29. Bee’s Knees
Up four after dropping down a place last year, the Bee’s Knees emerged in the Prohibition-era US, a period when strong-flavoured modifiers were used to mask the harshness of early spirits. It is often associated with Frank Meier at the Ritz Paris, where early documented versions helped shape its reputation as a refined, accessible gin sour.
Built on gin, lemon juice and honey, the drink replaces re‑ ned sugar with honey syrup, adding depth and a rounded, floral sweetness. Its name, a popular slang term of the era meaning “the best”, reflects its optimistic character during a restrictive drinking period.
28. Vodka Martini
The Vodka Martini evolved as a mid-20th century variation on the classic Gin Martini, gaining prominence in the US during the post-war period when vodka began to establish itself as a neutral, versatile base spirit. While the traditional Martini’s lineage can be traced to 19th-century American bar culture, the vodka expression reflects shifting consumer preferences toward a cleaner, less botanically driven profile.
Its rise is closely linked to the expansion of vodka brands in Western markets, particularly through strategic positioning in cocktail culture during the 1950s and 1960s. The substitution of gin with vodka results in a softer, more streamlined structure, placing greater emphasis on vermouth balance and dilution control.
Today, the Vodka Martini remains a global staple, often ordered “shaken or stirred” as a marker of personal preference.
27. Gin Basil Smash
A modern classic created in 2008 by Jörg Meyer at Le Lion Bar de Paris, the Basil Smash is a combination of gin, fresh basil, lemon juice and sugar, designed to showcase herbaceous freshness in a simple, high-impact sour structure.
Its bright green colour and aromatic intensity helped it gain rapid international recognition, particularly within the early wave of contemporary European cocktail bars. The drink’s success was reinforced by its clarity of concept, being a spirit-forward sour elevated through fresh botanical expression.
26. Pornstar Martini
While it remains a perennial favourite, the Pornstar Martini has taken something of a dive this year, dropping 15 places in the ranking. A contemporary cocktail created in the early 2000s by Douglas Ankrah at the Townhouse bar in London, it was originally named the Maverick Martini. It was later rebranded to reflect a more provocative, attention-grabbing identity aligned with early 21st-century cocktail marketing trends.
With vanilla vodka, passion fruit, lime and vanilla syrup, it is typically served with a shot of chilled sparkling wine, it achieved rapid popularity across international bar scenes.
25. Gin Fizz
The classic sour-style cocktail emerged in the US in the late 19th century, gaining prominence during the golden age of early bartending. It was first documented in 1876 in Jerry Thomas’s The Bartender’s Guide, followed by the invention of the famous Ramos Gin Fizz variant, created by Henry C Ramos in 1888.
Built on gin, lemon juice, sugar and soda water, the introduction of egg white in the Ramos-style variation further expanded the category, creating a creamier, more textural interpretation.
24. Mai Tai
Having dropped 19 places in last year’s list, the Mai Tai is on the up again for 2026. A defining cocktail of mid-century tiki culture, it was created in 1944 by Victor J Bergeron at Trader Vic’s. Designed to showcase aged rum in a structured yet expressive serve, it combined lime juice, orange curaçao, orgeat and sugar, with early versions reportedly centred around a high-quality 17-year-old Jamaican rum.
Its name is from the Tahitian phrase ‘maita’i, roa ae’, meaning ‘good’ or ‘out of this world’. The drink became a cornerstone of tiki menus, symbolising the genre’s emphasis on layered tropical flavours and theatrical presentation. It remains one of the most influential rum cocktails ever.
23. French 75
A classic sparkling cocktail whose origins are commonly traced to World War I era Paris, early versions of the French 75 appeared around 1915. The drink is often associated with Harry MacElhone at Harry’s New York Bar in Paris, where the combination of gin, lemon juice, sugar and champagne is said to have taken its modern form.
Named after the powerful French 75mm field gun, the drink quickly gained a reputation for its crisp yet potent character. The addition of champagne elevates the sour framework, creating a lighter structure.
22. Clover Club
The Clover Club is a pre-Prohibition cocktail that originated in the late 19th to early 20th century at the Clover Club, a gentlemen’s social club in Philadelphia. A combination of gin, lemon juice, raspberry syrup and egg white, the Clover Club exemplifies the elegant sour structure, distinguished by its vivid colour and silky texture. Its profile reflects the era’s preference for balanced, lightly sweetened cocktails served in refined social settings.
After falling out of favour mid-century, the drink was revived during the modern craft cocktail movement, where fresh raspberry and precise technique restored its original sophistication. The Clover Club is now regarded as a classic gin sour, emblematic of pre-Prohibition cocktail culture.
21. Pisco Sour
The origins of the Pisco Sour are most commonly attributed to Victor Morris at Morris’ Bar in Lima, Peru. Built on pisco, lime juice and sugar, the addition of egg white and bitters refined the drink into its now-recognisable form, creating a smooth, citrus-led sour with distinctive texture.
Its development reflects a broader regional identity, with Peru and Chile both claiming historical ties to pisco production and cocktail heritage. Over time, the Peruvian style, featuring foamed egg white and aromatic bitters, became the most widely standardised expression.
20. Penicillin
Sam Ross at Milk & Honey was responsible for the creation of the Penicillin in the early 2000s. Built as a modern whisky sour variation, it combines blended Scotch, lemon juice, honey-ginger syrup and a float of peated Scotch, creating a layered profile that balances smoke, citrus and spice.
Its structure reflects a clear evolution of the sour template, with the addition of smoke functioning as both aroma and narrative driver. The drink quickly gained traction within influential cocktail bars before entering wider global circulation, supported by the rise of contemporary speakeasy-style venues. The Penicillin is widely regarded as a mark of modern mixology, illustrating how classic frameworks can be reinterpreted through new flavour combinations.
19. Boulevardier
The Boulevardier is a pre-Prohibition classic that first appeared in Harry McElhone’s 1927 bar guide, Barflies & Cocktails, and was the signature drink of Erskine Gwynne, expatriate writer and socialite. It’s a whiskey-based variation of the Negroni template, combining bourbon or rye, sweet vermouth and Campari in equal measures.
The drink reflects the broader cultural exchange shaping early cocktail history. Today, the Boulevardier has re-emerged as a modern classic, particularly within whiskey-focused bars and seasonal menus.
18. Zombie
Designed as a highly potent, multi-rum serve, the Zombie was created by Donn Beach at Don the Beachcomber and emerged during the height of American tiki culture in the 1930s. It combined citrus, spice and tropical flavours and from its inception, the Zombie was defined by intensity and theatre, often limited in service due to its strength. Its notoriety grew rapidly, reinforced by strict house rules and limited consumption per guest, which helped build its mystique.
Modern interpretations often simplify the formula while retaining its bold, fruit-driven profile and high-impact character, sustaining its reputation as one of the tiki category’s most popular long serves.
17. Bamboo
This cocktail is a late 19th-century classic that reflects the growing influence of fortified wines in early mixology. The Bamboo is commonly attributed to Louis Eppinger, who is said to have created the drink while working in Yokohama, Japan, during the 1890s. Built around dry sherry and dry vermouth, the Bamboo offers a lighter, lower-abv alternative to spirit-forward cocktails of the era.
First documented in print in the early 20th century, the drink gained modest but enduring recognition as a refined aperitif-style serve. Bitters and citrus twist variations were later introduced to enhance structure and aroma, reinforcing its balance-driven profile.
16. Moscow Mule
Widely credited to a collaboration between John Martin (trying to sell vodka), Jack Morgan (trying to sell ginger beer) and Sophie Berezinski (copper mug designer), the Moscow Mule came about in the US in the 1940s. Developed to promote vodka at a time when the category had limited traction in the US, the drink combined vodka, ginger beer and lime, served in a distinctive copper mug that became central to its identity.
15. Americano
A foundational Italian aperitivo, the Americano originated in the mid-19th century as the Milano Torino – a mix of Campari from Milan and sweet vermouth from Turin. Its modern name emerged in the early 20th century, reportedly reflecting its popularity among American visitors to Italy. The addition of soda water transformed the drink into a lighter, more refreshing serve, aligning with evolving tastes for lower-abv options.
Built as a simple highball, the Americano balances bitter, herbal and lightly sweet notes with carbonation enhancing its drinkability. It is also widely recognised as a precursor to the Negroni, which substitutes soda for gin.
14. Bloody Mary
The Bloody Mary emerged in the early 20th century, with its origins commonly linked to Fernand Petiot, who is said to have developed an early version at Harry’s New York Bar before refining it in the US. Built around vodka, tomato juice and a blend of spices, the drink quickly distinguished itself through its savoury profile, an outlier among classic cocktails.
Its evolution has been defined by flexibility, with additions such as Worcestershire sauce, hot sauce, celery salt and horseradish. Often positioned as a brunch staple, it has also been associated with restorative, hair-of-the-dog occasions.
13. Gimlet
A classic sour-style cocktail, the Gimlet has roots in the British Navy, where citrus was used to prevent scurvy among sailors. Traditionally made with gin and lime cordial, it is often associated with Sir Thomas Gimlette, who is said to have encouraged its consumption for medicinal purposes. The drink gained wider popularity in the early 20th century, particularly as bottled lime cordial became more accessible.
Defined by its sharp, citrus-forward profile, the Gimlet balances spirit and sweetened lime with minimal dilution. In modern interpretations, bartenders frequently replace cordial with fresh lime juice and sugar to achieve a brighter, more natural flavour.
12. Mojito
Having dipped three places last year, the Mojito is on the rise again. Originating in Cuba, its early precursors were linked to 16th-century aguardiente-based drinks before evolving alongside rum production. By the 19th century, the combination of white rum, sugar, lime, mint and soda had taken recognisable form, rooted in Havana’s drinking culture. Its international profile grew in the 20th century, often associated with figures such as Ernest Hemingway and venues like La Bodeguita del Medio.
Still the cocktail remains a global staple as demand continues for light, refreshing cocktails built on simple, balanced ingredients.
11. Amaretto Sour
Continuing its rise up this chart – last year it was up two places to sit at 15th – the Amaretto Sour appeared in the latter half of the 20th century, gaining traction during the 1970s as sweeter, more approachable cocktails rose in popularity. Built around amaretto liqueur, most notably Disaronno, the original serves often combined the almond-flavoured spirit with lemon juice and sugar, or pre-made sour mix.
As cocktail culture evolved, the drink underwent significant revision. Bartenders began incorporating higher-proof base spirits, typically bourbon, to add structure and temper sweetness, while fresh citrus replaced artificial mixers. The optional inclusion of egg white further refined texture, aligning the drink more closely with classic sour templates. The continued success of the Amaretto Sour reflects consumer tastes for familiarity and indulgence.
10. Manhattan
The Manhattan emerged in late 19th-century New York as American whiskey gained prominence. While its exact origins are debated, it is often linked to the Manhattan Club, where the drink was reportedly first popularised. By the 1880s, the combination of whiskey, sweet vermouth and bitters had been widely documented, cementing its place as a classic.
Built as a stirred, spirit-forward serve, the Manhattan creates balance through simplicity, with vermouth softening the base spirit and bitters adding structure. Rye whiskey became the traditional choice, though bourbon variations have long been accepted.
The Manhattan in the modern world remains timeless, refined and indicative of a broader resurgence in appreciation for pre-Prohibition styles and techniques.
9. Whiskey Sour
One of the oldest-recorded cocktails, the Whiskey Sour’s roots stretch back to mid-19th century America. Its earliest known appearance is in The Bartender’s Guide, in which Jerry Thomas wrote of a simple mix of whiskey, lemon juice and sugar. The formula itself reflects a broader family of sours, balancing spirit, citrus and sweetener – a structure that remains foundational in modern cocktail making.
Originally valued for both flavour and practicality, citrus was used to preserve and improve rough spirits. Over time, the Whiskey Sour evolved, with the optional addition of egg white emerging in the 20th century to create a smoother texture and richer mouthfeel. Now it endures as a solid classic that is versatile, widely recognised and adaptable across various styles of whiskey.
8. Paloma
Widely regarded as Mexico’s most popular cocktail, the Paloma’s precise origins remain loosely documented. Often linked to the mid-20th century and sometimes attributed to Don Javier Delgado Corona of La Capilla, the drink reflects a broader tradition of pairing tequila with bright, refreshing mixers. Built around tequila, grapefruit soda and lime, it offers a lighter, more accessible alternative to spirit-forward serves. Unlike many classic cocktails, the Paloma’s rise has been largely organic, driven by domestic consumption in Mexico before gaining international traction. Its profile aligns with contemporary preferences for highball-style drinks.
In recent years bartenders have revisited the template, often replacing soda with fresh grapefruit juice and carbonation to elevate quality while maintaining approachability. Today, the Paloma stands as a modern classic that is highly adaptable, regionally rooted and emblematic of tequila’s continued global growth.
7. Aperol Spritz
The origins of the Aperol Spritz can be traced to northern Italy, where it evolved from the long-standing tradition of ‘spritzing’ local wines with water, a practice introduced during 19th-century Habsburg rule. The modern serve took shape in 1919 with the launch of Aperol in Padua, a bittersweet aperitivo defined by its low abv and distinctive orange hue. This was created by brothers Luigi and Silvio Barbieri with Aperol’s signature serve – three parts prosecco, two parts Aperol and one part soda – coming later in the ’50s, according to the brand.
Its global ascent accelerated in the early 2000s, supported by a growing appetite for lower-alcohol, daytime-friendly serves. Today, the Aperol Spritz stands as a benchmark aperitivo cocktail that is highly visible, easily replicable and synonymous with convivial, outdoor drinking.
6. Daiquiri
Originating in Cuba in the late 19th century, the Daiquiri is generally credited to American mining engineer Jennings Cox, who was working near Santiago de Cuba in the town of Daiquirí, from which the drink takes its name. The original recipe combined rum, fresh lime juice and sugar, reflecting both local ingredients and the simplicity of the sour template. This structure of spirit, citrus and sweetener became a defining framework for numerous classic cocktails that followed.
As the drink gained popularity in the early 20th century, it travelled from Cuba to the US, where it was refined in bars and later popularised in hotel cocktail culture. Over time, variations emerged, including blended and flavoured styles, particularly in mid-century service. Despite these adaptations, the classic Daiquiri remains a benchmark of balance and technique, typically built with white rum, lime juice and sugar, shaken and served straight up.
5. Espresso Martini
The Espresso Martini is a relatively modern classic, created in the 1980s during the rise of the London cocktail renaissance. It is widely credited to bartender Dick Bradsell, who reportedly developed the drink in London at the Soho Brasserie on Old Compton Street after being asked by a guest for a cocktail that would “wake me up, then fuck me up”.
Bradsell’s original formulation combined vodka, fresh espresso, coffee liqueur and sugar syrup, shaken to create a rich foam and served straight up in a coupe glass. The drink was initially known as the Vodka Espresso before the name Espresso Martini emerged, reflecting its presentation style rather than its ingredients. %%PAGE_BR%%By the early 2000s, the Espresso Martini had become a global staple, and in recent years it has seen further success, driven by renewed consumer demand for coffee-led serves and dessert-style cocktails.
4. Dry Martini
The Dry Martini is a defining symbol of cocktail culture, evolving in the early 20th century as vermouth-based drinks gained popularity. It is generally considered a development of the earlier Martinez, a sweeter cocktail made with gin (or genever), sweet vermouth and bitters. As tastes shifted towards drier profiles, bartenders began substituting sweet vermouth with dry vermouth, gradually reducing the proportion used. By the early 1900s, this drier style had become established, with gin as the base spirit and minimal vermouth, creating the foundation of the modern Dry Martini.
The drink continued to evolve throughout the 20th century, with ratios becoming progressively drier, sometimes using only a rinse of vermouth. Garnish preferences also developed, most commonly an olive or a lemon twist. Despite variations in preparation, the core identity of the Dry Martini, a combination of gin and dry vermouth stirred and served chilled, has remained consistent, securing its place as one of the bestselling classic cocktails.
3. Old Fashioned
Widely regarded as one of the earliest defined cocktails, the Old Fashioned’s origins can be traced back to the early 19th century. The term ‘cocktail’ itself was first recorded in 1806, describing a mixture of spirit, sugar, water and bitters – essentially the template for what would later become known as the Old Fashioned.
With the evolution of cocktail culture in the late 1800s, bartenders began adding liqueurs, absinthe and other modifiers to the basic formula. As a result, some consumers began requesting their drinks be made the old-fashioned way, meaning a return to the original, simpler style and the birth of the Old Fashioned. Traditionally made with whiskey, most commonly bourbon or rye, the cocktail combines sugar, bitters and a small amount of water, stirred and served over ice, with an orange twist now a common garnish, though this developed later.
2. Margarita
The Margarita is one of the most recognisable classic cocktails. Although its exact origin is widely disputed, most historical accounts place its creation in Mexico or along the US-Mexico border during the 1930s. It is generally thought to have evolved from the Daisy style of drink, combining a base spirit with citrus and a sweetener.
In this case, tequila replaced the more traditional brandy, while lime juice and orange liqueur completed the now-familiar combination. Early recipes for tequila-based Daisy-style drinks began appearing in cocktail books and bar menus in the late 1930s, indicating the classic’s development over time. However, several figures have been linked to its creation, including bartenders and socialites, but what is clear is that by the mid-20th century, the Margarita had become established as a standard serve, typically consisting of tequila, orange liqueur and fresh lime juice, often served with a salted rim.
1. Negroni
The Negroni sits at the top of our list for the fifth year running, solidifying its position as the bestselling classic cocktail. Popular worldwide, the Negroni’s origin sits at the intersection of Italy’s aperitivo tradition and the early globalisation of mixed drinks. While its history is contested, the cocktail is agreed to be a descendant of the Americano – sweet vermouth, Campari and soda water – and the Milano Torino before it, minus the soda water.
The commonly accepted account of the Negroni’s origin places its creation in Florence in 1919, when Count Camillo Negroni asked for a bit more strength in his Americano, supposedly made by Fosco Scarselli at Caffè Casoni. The resulting mix – gin, bitter liqueur and sweet vermouth – quickly gained traction, evolving from a personalised serve into a popular classic cocktail with a consistent equal-parts structure.
By the mid-20th century, the now-familiar 1:1:1 format had become widely accepted, offering a reproducible serve that balanced bitterness, sweetness and strength. This consistency has been central to its resilience, as the structure allows for simple riffs and twists on the classic recipe. The most notable is a White Negroni, swapping sweet red vermouth and Campari for white vermouth and gentian liqueur, maintaining the 1:1:1 ratio. A century after its creation, the Negroni remains a high-performing classic as its combination of heritage, operational efficiency and adaptability continues to drive relevance, making it a staple across the on-trade.
