8 Must-Try Cocktails from Around the World
Each cocktail tells a story. Sometimes of uncertain origin, sometimes of precise invention, but always linked to a landscape, a custom, a way of being. They are drinks that are drunk and shared with friends, family or loved ones, which have the ability to generate moments that remain in the memory. Because when you serve and toast with a Mojito or a Spritz, you are not only mixing liquids: you are invoking a geography, a time of day, a group of friends, an attitude.
In this tour of eight cocktails from around the world, we evoke flavors that cross borders, but we also propose non-alcoholic versions that preserve their spirit. Because beyond the contents of the glass, what matters is the gesture of toasting, the atmosphere that is created, the story that begins to be told at the first sip.
We are not looking here for an exhaustive or technical list, but a small tribute to those cocktails that, regardless of latitude, taste of something more than alcohol. They taste of a place.
Mojito (Cuba)
Refreshing, herbal, with a rustic and a seductive touch. The Mojito was born in Havana and still carries with it the rhythm of its streets. The combination of mint, lime, sugar, white rum and soda is much more than a formula: it is a small tropical relief, served with ice and without haste. If prepared well, without shortcuts, each sip is like a fan aimed straight at the back of your neck.
Full recipe ❘ Cuban Mojito
Mocktail ❘ Non-alcoholic cucumber Mojito
Margarita (Mexico)
It is not known for sure if it was born in Tijuana, Acapulco or in some Californian saloon, but it doesn't matter. The Margarita is the cocktail that put tequila in a gala dress. Served in a salt-frosted glass, it mixes tequila, triple sec and lime with the precision of a millenary recipe. It is acidic, strong and vibrant. Like the landscape it comes from.
Full recipe ❘ Margarita
Aperol Spritz (Italy)
Spritz is not in a hurry. It is drunk in the evening, on terraces full of chatter and breeze. Its bright orange color seems to invoke the sun of the Veneto and its bubbles do not celebrate, they accompany. With Aperol, prosecco and soda, the Spritz has become synonymous with modern aperitif, without having entirely lost its air of ancient ritual.
Full recipe ❘ Aperol Spritz
Mocktail ❘ Non-alcoholic Martini spritz
Moscow Mule (United States)
Served in a copper mug, with crushed ice and a slice of lime, the Moscow Mule is fresh, spicy and surprising. Its blend of vodka, ginger beer and lime juice was born in Los Angeles, although its name says Moscow. It has the charm of the fake well done and the virtue of being liked even by those who say they don't drink cocktails.
Full recipe ❘ Moscow Mule
Mocktail ❘ Moscow Mule without alcohol
Sangria (Spain)
Sangria is not prepared: it is left to rest. It is a drink that requires time, a pitcher and company. Red wine, fresh fruit, sugar and some discreet liqueur make sangria a symbol of the Spanish after-dinner conversation, where the heat presses and the conversation lengthens. It is never individual, never exact. It is always generous.
Full recipe ❘ Sangria
Mocktail ❘ Sangria without alcohol
Gin Tonic (India/U.K.)
It was invented by the British in India to make quinine bearable, but the Gin Tonic has become a global institution, with a Spanish accent. In its best version, it combines dry gin, neutral tonic and a botanical touch that can range from lime to rosemary. Pure balance between bitter, aromatic and chilled.
Full recipe ❘ Gin tonic
Piña Colada (Puerto Rico)
Piña Colada needs no defense. It's sweet, creamy, unabashedly tropical. And yes, you can drink it with an umbrella. Born in San Juan in the 1950s, it combines white rum, coconut cream and pineapple juice. It's vacation in liquid form. And sometimes, that's just what one needs.
Full recipe ❘ Puerto Rican Piña colada
Mocktail ❘ Non-alcoholic Piña colada
Cointreau Fizz (France)
Light, sparkling, with an elegance that needs no exaggeration. The Cointreau Fizz mixes this French orange liqueur with soda and lime or lemon juice. Minimalist but vibrant, it is the ideal cocktail for those who want something dry, citrusy and with a subtly sophisticated touch. Parisian, served on the rocks. The recipe below cannot be considered a classic Cointreau Fizz, although it is clearly inspired by it. Perhaps we could call it a Cointreau Fizz with Club Maté.
Full recipe ❘ Cointreau Fizz
To toast as a way to travel
There are many ways to get to know a country. One of them is to sit in a bar and order what the locals drink when they are not in a hurry. These cocktails are not just drinks: they are bottled customs, invitations to stop, to savor the place without a map. Sometimes, the journey begins with a cold glass in your hands.
Patricia González
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