Drinks+2023雞尾酒報(bào)告介紹

LUXARDOMARASCHINOORIGINALE

STILLTRENDYAFTER

200YEARS

1821

2021

f@in

luxardo,it

ISTOCK,COMLSOUTHWORKS

CONTENTS

5HOWWEDIDIT

6DEFININGACLASSIC

9BESTSELLINGCLASSICS

32UNDERTHENUMBERS

36BESTSELLINGSPIRITS

38THELISTATAGLANCE

JOINUSONLINEORBESOCIAL

DRINKSINT.COM

@DRINKSINT

+ソ日

HAMISH

SMITH

SUPPLEMENT

EDITOR

AGAINSTTHEFANTASTICALnatureof

today'smenus,youcouldeasilyunderestimatetheimportanceofclassiccocktailsinthemodernbar.

Thesetime-honouredrecipesmightnotbewhat

moderncocktailcultureissoldon,buttheycertainlymakeupasignificantchunkofitssales.

Butclassicsarejustclassics,right?Notnew,not

novel,justaconstant.Well,notentirelyso.Look

closelyandthissupposedlyfrozenlandscapeis

actuallymoving-bothintermsofwhatcocktailsareconsideredclassics,theclassicsthatareinfashion,

andthewaytheyaremadetoo.

Andthat'swhereDrinksInternationalsCocktail

Reportcomesin.Wevesurveyedtheworld'sbestbars(moreonthemethodologyonp5)tofindoutwhich

classicsbarsareservingrightnow.Andifthats

usefulinformationtobartenders,baroperatorsandbrands,we'realsoabletoshowyouhowit'schanged.We'vebeentrackingcocktail-makingbehaviourattheworld'sbestbarsforthebestpartofadecade.

Inthattime,we'veseenhowtheOldFashioned

hasmadewayfortheNegroniasthemost-made

cocktailintheworld'sbestbars.We'veobservedthe

recentmeteoricrisesofcocktailssuchastheEspressoMartiniandPaloma.

Astrendsmovetolighterserves,wecanseehow

stirred-down-and-brownclassicsaren'taspopularastheyoncewere,butalsohowtheseboozyfavouritesarefarmorepopularthantoday'strendanalysis

mighthaveyoubelieve.Whenonetrendmakes

landing,theexistingtrenddoesn'timmediately

disappear.Moreonthechangingworldofclassicsonp6andananalysisofthisyear'slistonp34.

TheCocktailReportdoesn'tendthere.Wealso

delveintothemost-usedspiritsincocktailsatthe

worldsbestbars.Spoileroursurveysaysginis

stillin,butthereisunderlyingdatatosuggestits

dominancehasplateauedandothercategoriesare

nowmakinggains.Iftrendsinclassiccocktailsare

slow-moving,spiritscategoryfashionsareeven

slower.But,astheCocktailReportlayswitness,shifttheydo.Andinthisbusiness,itpaystohaveearstotheground.DI

DESIGN

ArtDirectorChristineFreeman

christinefreeman@agilemediacouk

ArtEditorJamesDown

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EDITORIAL

SupplementEditorHamishSmithhamish.smith@drinksintcom

EditorShayWaterworth

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WebsiteEditorOliDodd

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EditonialResearcherAngelBrown

angellbrown@drinksintcomProductionEditorJaqBayles

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EleanorYates

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JustinSmith

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@drinksint

DrinksInternationalCocktailReport20233

LET'SHAVE

ACOCKTAIL

Drinkresponsibly

DEKUYPER

34%

Europe

North

America

220%

Asia

America

Australasia

HOWWEDIDIT

urall-newCocktailReport

pivotsontwopiecesof

research.Oneintobars'

bestsellingclassiccocktails,

theothertheirbestsellingspirits.Buthowdowecompiletheselists?

Well,theyareresultofoursurveyinlate

2022ofasampleofvenueswecalltheworlds

bestbars.Thisinvitation-only100-strong

poolismadeupofvenuesthathaveappeared

inrecenteditionsofTheWords50BestBars

(1-100),TalesoftheCocktailsSpiritedAwards,Top500Bars,plusregionalawardssuchas

NorthAmericaandAsias50BestBarsandtheMixologyBarAwards(whichcatertotheGerman-speakingworld);andcountrywideawards:theClassBarAwards,Australian

BartenderAwardsandtheTimeOutAwardsfromvariousmarketsaroundtheworld.

Sothepanelrotateseachyearasittrackstothesuccessstoriesoftheindustry.

Wherewehaveafewholesinourcoverage,wecarefullystitchinsomepatches.Five

percentofthoseinvitedtotakepartwereeditor'spicks'-barsofhighregardin

regionslessrepresentedbyawards.

THEBARS

Thisyear,the100barstakingpart

inthesurveyweredrawnfrom33

countries.Asyou'dexpect,marketswithahighconcentrationoftop-endbarsare

representedaccordingly.Europe,with

strongbarscenesacrossmanydeveloped

drinksmarkets,madeup34%ofthesample.

ThirteencountriesinEuropecontributedbars,ledbyItaly,theUKandFrance.Bywayofexample,50Best2022bars1930,Himkok,RedFrog,Satan'sWhiskersandTheClumsiesalltookpart.

TheNorthAmericancontingentswelledto24%thisyear;ledbytheUS,withMexicoandCanadacontributingvoices.Award-

winningbarsfromtheUSsuchasCafelaTrova,EmployeesOnly,BrokenShakerandHerbs8Ryetookpart,whileinMexico

wecalledonHandshakeSpeakeasyandinCanada,BarMordecaiandBarRaval.

Asiamadeup22%ofthesampleofthe

world'sbestbarsonceagain.Barsfrom

sevenAsiancountriestookpart,with

Singapore,ChinaandJapanprovidingthemost.Thisyear,thelikesofCoafromHong

Thepanelrotateseachyearasittrackstothesuccessstoriesoftheindustry

Kong,SagoHouseandJigger8Ponyfrom

SingaporeandBarBenfiddichfromTokyo

tookpart.BarsfromAfrica8theMiddle

East-inthispollIsrael,SouthAfricaand

UAE-madeup7%,withGalaxyBar,CauseEffectCocktailKitchenandImperialamongthem.Australasia-essentiallyAustralia

andNewZealand-alsomadeup7%ofoursample,withMaybeSammy,Byrdi,ReandClippernotableinclusions.SouthAmericawasdownto6%,butamongthemwere50BestbarsCochinchinaandTresMonos.

THESURVEY

FortheBestsellingClassicCocktailslistweaskbarstonametheirtop10(whichbars

rank,andtowhichweaddanappropriate

weighting)fromanextensivelistof

establishedmixeddrinks.Aswediscussinthissupplement,thelistofcocktailsyou

mightconsiderclassicsishardtodefine,soweselectthosethatappearmostfrequentlyonmenusandinbooks.Eachyearweadd

tothislist,asoldrecipesareexhumedandairedandnewerrecipesbecomeconsideredneo-classics.Wealsoprovidetheoptionforbartenderstoaddaclassicnotfromthelist.Essentially,ifenoughbartendersthinka

cocktailisaclassic,it'saclassic.Meanwhile,

forthespiritslist,bartendersareaskedtonametheirbar'stop-fivemostusedspiritsincocktails.回

@drinksint

DrinksInternationalCocktailReport20235

DEFININGA

CLASSIC

Classiccocktailsareasrelevantnowastheyveeverbeen,saysHamishSmith,butistheircreationslowing?

uiteoften,classiccocktailsaremisunderstood,thoughtofastheysometimesare,asmuseumpieces,embalmed

foreternityfromthepointofcreation.Instead,thinkofthemas

storiesaroundcampfiresorclappinggamesinschools;theyhaveanetherealsortof

existence,amorphouslyevolvingovertime.

Whereclassiccocktailsaredocumentedinbooks,onwebsites,orpassedfrom

bartendertobartender,theirrecipesareasnapshot-amomentwhenthatwasthe

waythecocktailwasmade,byonemaker,inoneparticularplaceintime.Ofcourse,aclassicmustretainitsfundamental

frameworktocarryitsname-normally

itsspirit,thebitterorsourelementand

or/thekeymodifiers-buttheyneverstopbeingrefined,theirspecschiselledand

embellishedtosatethetastesofthetime.

Andit'sthisprocessthatmakesclassiccocktailstheperfectproduct.Atthepointyoudrinkone,ithasreceivedthecollectivefeedbackandblessingsofamillionmouthsbeforeyours.

QUIETIMPORTANCE

Accordingtoourresearch,off-menuclassics

aresomewherebetween20%and50%of

mostbars'cocktailsales.Yettheydon't

alwaysreceivetheheadlinebillingthattheirimportancedeserves.UnderthePRpressuretolaunchevermorefrequentandinventivemenusthatsetabarapartandshowcase

itsvaluesandtalents,classicsaren'talwaysimmediatelyvisible.

Inmanybars,theyarereducedtothebackpagesofamenu,ortoofflistcallsacross

thecounter.Andtherecan'tbeabetter

illustrationoftheirimportancethanthis-thesharedlanguagebetweenbartenderandcustomer.Classicsaresopervasivethat,nomatterwhatcocktailbaryou're

in,nomatterwhatpartoftheworld,there

isanexpectationamongcustomersthata

barshouldservethem.Andanexpectationamongbartendersthatcustomerswillorderthem.

Theeasewithwhichaclassiccocktailcan

bemade-indudingtheaccessibilityofits

ingredients-isoneofthekeycontributors

toitssuccess.TheNegroniisjustthree

ingredients-gin,Campariandsweet

vermouth-theOldFashionediswhiskey,

sugarandbitters.Infact,mostofthe

cocktailsinourlistofbestsellingclassics

canbemadewiththreeorfourcomponents

(discountingsugar).Thosethatrequirefresh

ingredientsbeyondcitrusareintheminority

and,ifthecocktailcallsforsomething

esoteric,esotericthecocktailbecomes.

CLASSICALFASHIONS

Recipeschangewithtastesbutalsofor

efficiency.Fewbartendersthesedays

dribblebittersontosugarcubesforthe

OldFashioned,theSidecar-famously

imbalanced-israrelymadetotheearly

specsandthelesssaidaboutTheSavoy

CocktailBoak'sratiosthebetter.Butthat's

allokay,becauseclassicsarejustideas,

pencillinesthatguideus.

Theyarealsonotimmunetofashionsand

trends.Indeed,around90cocktailshave

populatedourbestsellingclassiccocktails

listsincewevebeenpoling.Andthat'sdata

yieldedinunder?0years-thinkwhatthe

bestsellingcocktailsofthe1990smighthave

been.Todaysbestsellerswouldprobablyhavemoreincommonwithalistfromacentury

before.Thereareseveralhundredcocktailsyoumightconsidertobeclassics,butatanyone

time,farfewerareintheeverydayrepertoire.

Butdoclassiccocktailstracktotrends,

orhaveahandindeterminingthem?

Probablyalittleofboth.Whenintheearly

2000scocktailculturewasenjoyingits

renaissance,yesteryearrecipesfromthe

firstGoldenAgeofthecocktailwerebeing

unearthedonanalmostdailybasis.They

weremostlystirred-down,stiffdrinksmadefromshelf-stableingredients-whichthenbecamethetrend.Atthesametime,and

partlyasaresultofthisclassiccocktail

revival,wesawginhaveitsmoment-

fast-forward10yearsandtheNegroniisa

householdname.

6DrinksInternationalCocktailReport2023

AURESE

Likewise,trendscanbebornfromthe

consumersideofthetracks.Thetrendtolighter,fresherserves,tolongerdrinks,

orloweraby,waspartofawiderhealth-consciousmovementamongyounger

people.Therewillbeclassicspulledfromthebackcataloguetocatertothis,perhapssome

adapted-notetheemergenceofthelighterOldFashionedtrendwe'reseeing-butifnot,thebooziestofclassicswillfade.By

wayofexample,theSazaracwasthethirdbestsellingclassicaccordingtoourpollin2015-in2023it'sdownin29th.Compare

Around90cocktailshavepopulatedourbestsellingclassic

cocktailslistsincewe'vebeenpolling

thistotheAperolSpritz,whichhassteadily

climbedourlistandisnowinourtop10.If

newclassicsarebeingcreatednow,theywill

representthetimestheywerecreatedin.

NEO-CLASSICS

But,aretherenewclassicsemerging?What

wecansayisthatthereareahandfulof

bonafideclassicsthathaveemergedfrom

thissideoftheyear2000.AudreySaunders'

OldCuban,DouglasAnkrah'sPornstar

Martini,SamRoss'PenicillinandJ?rg

Meyer'sGinBasilSmashallmadeourlist

of50thisyearandthereareahandfulmore

fromthatperiodthatareatdifferentstages

ofestablishingthemselves.Theyjoindrinks

fromthevastlyless-celebratedperiodof

the'70s-90s,whichcontributedthelikes

oftheEspressoMartini,Brambleand

Cosmopolitanandsomeothersthathaven't

agedasgracefully.

Butthereisonlyonecocktailinourlist

of50thatisfromthe2010s-theNaked8

FamousbyJoaquinSimo-andnothing

from2011onwards.Coulditbethat

cocktailsdestinedforclassicstatusarestill

beingincubated?Possibly,butthatmightbe

wishfulthinking.Ifanything,youdexpect

classicstogaintractionfaster,notslower,

thesedays,giventheglobalisednatureofthe

barindustry.

Someclassiccocktailswilllikelyemerge

fromthisperiod,butfarfewerthanyou

mightexpect,giventhesophisticationof

theindustry.That'snotbecausebartenders

don'tknowwhatittakestomakeclassics,

butmorethatthedirectionoftheindustry

haspulledthemawayfromwhatittakes

forclassicstogaintraction-repeatability.

Withmoreofafocusonseasonaldrinks,

sometimeswithabstractthemes,orcomplex

technicalprocesses,moderncocktailslack

thebasicfeaturesofclassiccocktails.

Compoundingthisisthatbartenders

nolongerneedclassiccocktailstomake

theirnames.Notorietythesedayscomes

fromthespoilsofcompetition,awards,

anddailyperformancesinfrontoftensof

thousandsofInstagramfollowers.Unless

theycanmonetiseclassics-anarticefor

anotherday-there'sjustnottheincentive

formodernbartenders.

So,whenfuturegenerationslookback

atthecurrent-daycocktailmovement

whatwilltheysee?Aperiodofgreat

enlightenment,wherenewtechniqueswere

established,andinwhichknowledgeand

expertisebecamepervasive?Perhaps-

undoubtedlycocktailculturehasneverbeen

betterestablishedglobally.Butitwillalsobe

notablethatfewclassicscanbeassociated

withthisperiod-andthatisashame.The

generationbefore-Saunders,Ankrah,Ross,

MeyerandSimó-havetheirnamesetched

intothecocktaillexicon.DI

@drinksint

DrinksInternationalCocktailReport20237

UNRtVALLEDMASTERY

Inourpursuitofperfection,wehavemasteredaginthatisunrivalledinflavour,tasteandquality.

Theperfectbalanceofjuniper,citrusandspice.

No.3providesanunrivalledbaseforacrispmartini.

Andtheexpertsagree.

bedrinkaware,co.uk

NON-MOVER

NEGRONI

THISQUINTESSENTIALLY

ITALIANaperitivohasbecome

ubiquitousinrecenttimes,and

justifiablyso.TheNegroniispunchy

andcomplex,yetbrightandlifted,

withagorgeouscolour.Andit's

difficulttomakebadly,thankstoan

easy,equal-partsratioofgin,sweet

vermouthandCampari.

Likeanyself-respectingclassic,the

Negronisoriginsarecontested,and

willlikelyeverremainso.Perhapsthe

besttaleofitscreationinvolvesan

Italiancowboywithacheekyrequest

formoreboozeinhisaperitivo.The

formercattlefarmer-acount,noless

-wasCamilloNegroni,whoreturned

tohisnativeFlorenceafterhistravels

intheUS.Thebeverageinneedof

morekickwastheAmericano,an

approachablemixofCampari,sweet

vermouthandsoda.CountNegroni,

thestorygoes,moseyeduptothebar

attheCaffeCasonisomewherearound

theyear1919,andinstructedbartender

FoscoScarsellitospruceuphisdrink

withsomegin.Scarselliissaidtohave

addedatwistofhisown,replacingthe

customarylemongarnishwithorange,

andalegendwasborn.

Awordonthecocktailgenealogy

here,astheAmericanoisitselfatwist

ontheMilano-Torino,adeceptively

simplecombinationofCampariand

sweetvermouth.Theadditionof

sodawatermadeitmorepalatableto

Americantourists,likelygivingthe

drinkitsname.TheCountNegroni

followed,withhishard-drinkingways,

butthat'snotwherethefamilytree

ends,ofcourse.There'stherecently

TikTok-famousNegroniSbagliato,

forexample,createdinthe1970s

throughyetanotheringredientswap.

Accordingtolegend,Milanbartender

MirkoStocchetto,makingastandard

Negroni,accidentallypickedupabottle

ofproseccoinsteadofgin.Andsothe

wheelturns.Nowadaysyou'llfind

bartendersswitchinganyand

alloftheNegroni'scomponents-

thenextenduringvariationmay

alreadybeoutthere.

@drinksint

DrinksInternationalCocktailReport20239

ISTOCK,COM/MPAKARTSTUDIOIILARIONAN

NON-MOVER

OLDFASHIONED

THEOLDFASHIONEDrecallsasimplertimeofno-nonsense,spirit-forward

cocktaildrinking.Theessenceofthe

earliestdefinitionoftheword'cocktail'-

comprisingspirit,sugar,waterandbitters

-thisclassicemergedinthemid-to-late

1800sinoppositiontonew-fangledcocktailadditionssuchasmaraschinoorabsinthe."Gimmeanold-fashionedWhisky

Cocktail,"apatronwouldsay,curbingthe

enthusiasmofaneagerbarkeep.

Forallitssimplicity,theresnoshortageofnuanceandcustomisationhere.Theresthespirit,ofcourse,withbourbonand

ryeattheforefront,butvariationsusing

otheragedspiritstoo.Sugarcomesin

syruporcubeform,withdemeraraand

theliketochoosefrom,andtheresavast

arrayofbitterstoincorporate,singlyor

incombination.Thenthere'sthegarnish,mercifullylimitedtoorangeorlemonzestnowadays.Gone,mostly,arethedarkdaysofmuddledfruitOldFashioneds-too

fancyforthishumbledrink.

Theno.lin

15%ofbars

andatop-3in

45%

MARGARITA

NOTHINGSAYSGOODtimesquiteliketequilasflagshipcocktail,theMargarita.Itsmostclassicincarnation,inwhich

tequilaisshakenwithlimejuiceandorangeliqueur,mostlikelyhasitsoriginsinthe

pre-ProhibitiondrinktheDaisy.Moreofatemplatethanaspecificcocktail,theDaisycombinedaspiritwithlimejuiceandeitherorangeliqueurorgrenadine.Thetequila

versioneventuallycametobeknownbytheSpanishwordfordaisy,anditwentonto

conquertheglobe.

Top-3in

270%ofbars

andtop-5in

45%

TheMargaritahasenduredcountless

takesandvariationsinitstime,manyof

themignoble,tosaytheleast,andtheless

saidofthosethebetter.Butoneversion

thatunquestionablyelevatestheoriginal

istheTommy'sMargarita,createdbyJulioBermejoofTommy'sMexicanRestaurantinSanFrancisco.Hisversion,whichreplacestheorangeliqueurwithagavesyrup,puts

tequilacentrestage,whereitbelongs.

10DrinksInternationalCocktailReport2023

UP3.

ESPRESSO

MARTINI

EQUALPARTSFUNCTIONALand

flavourful,thiscaffeinateddassichasbeen

ontheriseinrecentyears.Itwasatsome

pointinthe'80s,attheSohoBrasserieonOld

ComptonStretinLondon,thatlegendary.

bartenderDickBradsellreceivedarequestfrom

ayoungladyfor"somethingthat'sgonnawake

meup,thenfuckmeup".TheresultingVodka

Espressohadalltheingredientsoftodays

version-vodka,sugarsyrup,coffeeliqueurand

espresso-butwasservedontherocks.

Later,whenBradsellwasworkingat

MatchonClerkenwellRoad,thedrink

evolvedintotheEspressoMartini,complete

withthreecoffeebeansasgarnish.At

timesgoingbythenamePharmaceutical

Stimulant,thisistheversionthatcontinues

toperformitsoriginalfunctionfordrinkers

today,butitwasntuntilafewyearsagothat

itreallytookoff,nodoubtbenefitingfrom

coffee'srecentriseinpopularity.

OVER

DAIQUIRI

THEVERYESSENCEofsimplicity,anda

studyinperfectbalance,theDaiquiridlevatesitsthreehumbleingredientsintosomethingfargreaterthantheirsum.Italsomightbe

themostbastardisedofcocktails,suffering

onelurid,sickly-sweettransformationafterthenext,overthecourseofitslonghistory.Ithasspawneditsfairshareofworthwhilevariationstoo,atleast-everythingfromthe

HemingwayDaiquiriofHavanasElFloridita,toGregorDeGruyther'sNucearDaiquiri.

Meanwhile,theoriginal-simplycombiningrum,limeandsugar-endures.Originstoriesabound,withanumberfeaturingAmerican

engineerJenningsStocktonCox,stationednear

thevillageofDaiquirinCubafromthelate

1800s.SomesaythatCoxreachedforthelocal

spiritwhenheranoutofginwhileentertaining

someAmericanguests,othersthathewasinspiredbyhisworkersandtheirpracticeofmixingtheirrumrationwithcoffeeLikely,thecombinationofrum,limeandsugar

predatedhim.

@drinksint

DrinksInternationalCocktailReport202311

DOWN3V

DRYMARTINI

ENDURINGLYELEGANTAND

sophisticated,andamasterclassin

minimalism,theDryMartiniismany

things,butacocktailwithaneatorigin

storyitisnot.Whatpeopleonceknewas

aMartini,oraMartinezorMartine,was

afarcryfromtheDryMartinioftoday,

madewithOldTomgin,sweetvermouth

andbitters.Somegivecreditatleastfor

thename,toNewYorkresidentFranklin

Martine,whowasmixingtheseingredients

togetherinthelate1800s.

Ittooksometimefordryvermouthto

enterthepicture,anddrygintoo,evolving

thedrinkintosomethingmoreclosely

resemblingwhatweknowtoday.That

evolutioncontinued,sometimestoofar,

suchastheAnythingMartinisofthe'80s.

ButthetimelessDryMartiniremains,

witharangeofgin-to-vermouthratiosin

use,allsimplygarmishedwithanoliveor

lemontwist.

WHISKEYSOUR

ASACATEGORYofcocktail,theSour

isavenerableone,anditswhiskey-

basedincarnationisthemostprevailing.Countlesscitrus-and-spiritclassicshavefollowed,buttheWhiskeySourstands

relativelyunchanged,asidefromafew

details.Theeggwhitethat'snear-essentialnowadayswasntalwaysso,forexample,

butthecoreelementsofwhiskey,sugarandlemonjuicecometousdirectlyfromthe

mid-1800s.TheearliestwrittenreferencestotheWhiskySourdatebacktoaround1870,followingthefirstmentionsoftheSourinthe1850s.

Likeallthebestclassics,there'san

interplaybetweentheingredientsthat

transformstheentiretyofthedrinkintosomuchmore,andalsolendsitselfwell

tovariation.

Liqueurssuchasamarettohaveformedthebaseofpopulartwists,butit'sthe

originalWhiskeySourthatcontinuestoearnitsspotinthetop10ofthislist.

12DrinksInternationalCocktailReport2023

sToCK.cO

NON-MOVER

MANHATTAN

NOTONLYTHEmostfamouscocktail

tobenamedafteraNewYorkborough,

theManhattanalsohassomeofthemost

colourfuloriginstoriesoftheclassics.One

unlikelytaleinvolvesWinstonChurchills

mother,JennieJerome,whoissaidto

haveheldapartyin1874atNewYork's

ManhattanClubforpresidentialcandidate

SamuelJTilden.AcertainDrIainMarshall

reportedlycreatedthedrinkfortheevent,

whichmaybetrue,butLadyRandolph

ChurchillwasalmostcertainlyinEurope

atthetime,pregnantwithWinston.

Anotherstoryattributesthedrink's

creationinthe1860stoamannamedBlack,

whoranabaronBroadway.

Regardlessofwhoinventedit,we're

fortunatetostillhavethistranscendent

combinationofwhiskey,sweetvermouth

andbitterstoday,alongwithsomeofits

morecapableevolutions,suchastheRob

Roy,ormorerecentBlackManhattanby

USbartenderToddSmith.

DOWN3Y

APEROLSPRITZ

Top-10

in28%of

bars

SYNONYMOUSWITHTHEItalian

institutionthatisaperitivohour,the

distinctively-colouredAperolSpritzhasbeenenjoyingmorethanamomentoverthepast

decadeorso,nolongeronlyinitsnativeItaly,butseeminglyineverycormneroftheglobe.

Theperfectlow-abvaccompanimenttoalightbitetoeatasthesunsets,theAperolSpritzcouldn'tbemoreearly-2000sifit

tried,withmoderationtrendsandamovetowardslighterflavoursandawayfrom

high-energydrinkingoccasions.

TheSpritz,asastyleofdrink,pre-datesthecreationofAperol.Itwasin1919that

brothersLuigiandSilvioBarbieripresentedtheirnewcreationtotheworld,atthe

PaduaInternationalFair.Accordingtothebrand,theAperolSpritzitselfcameinto

beinginthe1950s,soonbecomingpopularthroughoutthecountry.Theofficialratio,

immortalisedinadvertisingcampaigns,isthreepartsprosecco,twopartsAperolandonepartsoda.

@drinksint

DrinksInternationalCocktailReport202313

PENICILLIN

BORNINTHEmid-2000s,this

whippersnapperofamodernclassic

effortdlesslyrubsshouldersonthislistwith

drinksdatingbacktothemid-1800s.

It'searneditsplacewithatimeless

combinationofscotchwhisky,lemon

juiceandsugar,thelattertakingtheform

ofagingerandhoneysyrup.Thefinal

flourishbythedrinkscreator,SamRoss,

isafloatofpeatyIslaysinglemalt,adding

asmoky,almost-medicinalelementtothe

cocktail'saroma.

WhilethisisquiteclearlyaWhiskey

Sourriff,Ross,whowasworkingatNew

York'sMilk8Honeyatthetime,basedhis

creationononeofthatbar'swell-known

cocktails,theGoldRush.

ItselfaSourtwist,theGoldRush

combinedbourbonwithlemonand

honey.Itsevolution,thePenicillin,quickly

spreadbeyondthebarinwhichitwas

invented,findingitselfoncocktaillistsfar

andwide.

NON-MOVER

MOSCO

Top-10

in27%ofbars

MULE

THETALEOFtheMoscowMule,

whichbringstogetherthestoriesofthree

struggling20th-centuryentrepreneurs,is

perhapstooneattobeentirelycredible,butisanentertainingonenevertheless.

Ourfirstprotagonist,JohnMartin,had

recentlyacquiredtherightstoSmirnoffvodka,butwasnthavingmuchluckwiththebrand.

JackMorgan,meanwhile,proprietor

oftheCock'n'BullpubonHollywood's

SunsetStrip,wasunsuccessfullyattemptingtolaunchagingerbeerbrand.

Astheysatinthepubonadayin194l,inwalkedSophieBerezinski,lookingforawaytosellaratherlargequantityofcoppermugsfromherfather'sfactoryinRussia.

Withthehelp,somesay,ofbartender

WesPrice,onethingledtoanother,andtheMoscowMu