If you were looking for a sign to shake up something special today, World Cocktail Day is definitely a reason to celebrate.
World Cocktail Day is a globally recognized celebration of cocktails, marking the publication date of the first definition of a cocktail on May 13th, 1806. As we all raise a glass to the vibrant, rich history behind cocktails and their creation, we have definitely come a long way since 1806. Here’s to a future of innovative cocktails that continue to showcase creativity.
If you’re looking for ideas of what exactly to toast this celebration with, we suggest the Crystalazalea, Rose Paloma or Hibiscus 75. You might be more of a cocktail connoisseur than a mixologist, and that’s OK. We have partnered with 1883 Syrups to make creating these delightful cocktails a little easier!
Crystalazalea
1 ½ oz. Crystal Head Vodka
½ oz. Dark Rum
¼ oz. Fresh Lemon Juice
3 oz. Pineapple Juice
Bar Spoon 1883 Grenadine
Muddled Mint
How To:
Combine ingredients in a cocktail shaker and muddle. Add ice, shake and strain into a Collins glass with ice. Garnish with pineapple wheel and mint crown.
Rose Paloma
2 oz. Crystal Head Onyx
½ oz. 1883 Rose Syrup
2 oz. Grapefruit Juice
Pinch Sea Salt
Top with Club Soda
How To:
Build Crystal Head Onyx, rose syrup, grapefruit juice and a pinch of sea salt in a cocktail shaker and shake with ice. Strain into a rocks glass with a king cube and top with soda. Garnish with grapefruit wheel.
Crystalazalea
1 ½ oz. Crystal Head Vodka
½ oz. Dark Rum
¼ oz. Fresh Lemon Juice
3 oz. Pineapple Juice
Bar Spoon 1883 Grenadine
Muddled Mint
How To:
Combine ingredients in a cocktail shaker and muddle. Add ice, shake and strain into a Collins glass with ice. Garnish with pineapple wheel and mint crown.
Rose Paloma
2 oz. Crystal Head Onyx
½ oz. 1883 Rose Syrup
2 oz. Grapefruit Juice
Pinch Sea Salt
Top with Club Soda
How To:
Build Crystal Head Onyx, rose syrup, grapefruit juice and a pinch of sea salt in a cocktail shaker and shake with ice. Strain into a rocks glass with a king cube and top with soda. Garnish with grapefruit wheel.
Hibiscus 75
1 ½ oz. Crystal Head Aurora
¾ oz. Fresh Lemon Juice
¾ oz. 1883 Hibiscus Syrup
Top with Sparkling Wine
How To:
Build Crystal Head Aurora, lemon juice and hibiscus syrup in a cocktail shaker with ice. Shake and strain into a chilled coupe glass and top with sparkling wine. Garnish with lemon zest.
