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The World's Best Cocktails

Happy World Cocktail Day here's some of the world's best cocktails to celebrate and bring that special destination closer to home.

You might have heard of a Pina Colada, Mojito and the Singapore Sling but have you heard of a Bushwacker or Green Flash? What will you be drinking on World Cocktail Day?

Singapore Sling, Raffles Hotel, Singapore ©MDHarding

The World's Best Cocktails

Bushwacker, St Thomas USVI

Ingredients: Baileys Irish cream, Cruzan Coconut Rum, Absolut Vodka, Amaretto, Cruzan Dark Rum, Kahlua and Crushed ice.

Have you visited the beautiful Caribbean Island of St Thomas? You might have tried the Bushwacker? First invented and sold in 1945 at The Ships Store & Saphire Pub on the island of St Thomas. If you haven't visited yet, I can highly recommend enjoying it alongside the breathtaking views from Paradise Point.

Total Pre Time: 3 Minutes

Serves 1


1/2 oz. Absolut Vodka

1/2 oz. Baileys Irish Cream

1/2 oz. Cruzan Coconut Rum

1/2 oz. Kahlua

1/2 oz. Amaretto

1/2 oz. Cruzan Dark Rum

3/4 cup Crushed Ice

Blend them all together in a blender including the ice, then pour into a tall glass drizzled with chocolate syrup around the edges. Garnish with whipped cream and a maraschino cherry.

Tahitian Vanilla Punch, The Islands of Tahiti 

Ingredients: pineapple juice, orange juice, dark rum, white rum, vanilla syrup

This punch is an island classic, a Tahitian spin on the traditional Maitai. It is made with fresh juices, dark rum, light rum, lime and authentic Tahitian vanilla. Store-bought juices will work just fine! On the other hand, the Tahitian bean just cannot be replaced. Find authentic Tahitian vanilla beans online.

Total Prep Time: 15 Minutes

Makes 12 Servings

What will you need: 

  • Large pitcher or punchbowl

  • Wooden spoon or rubber spatula for mixing

  • Bowl for Vanilla sugar


  • 4 cups fresh pineapple juice 

  • 4 cups orange juice

  • 2 cups dark rum

  • 2 cups white rum

  • 1 cup vanilla syrup 

  • 3 limes

  • ¼ cup Tahitian Gold’s Tahitian Vanilla Sugar

  • Ice cubes

  • Orange Slices on top as garnish (optional)


  1. Add all ingredients into a large pitcher or punchbowl and mix

  2. Leave to rest overnight in the fridge

  3. When ready to serve, run half a lemon on each glass rim and carefully dip into the bowl with Tahitian Gold vanilla sugar

  4. Pour over ice and serve

  5. Enjoy 

Blow Pop Martini, Tokyo

Ingredients: Frozen lemonade concentrate, bubble-gum flavoured vodka, sour fruit liquor

Inspired by Tokyo’s neon-pop Harajuku scene, Blow Pop Martini’s feature bubble-gum flavoured vodka and sour fruit liquor. Prep ahead of time and store in your fridge until needed, these cocktails are low maintenance and full of nostalgia. Mix all ingredients over ice, strain and serve in a martini glass. These candy-inspired cocktails are garnished with a lollipop in Tokyo for added impact.

Shochu Mojito, Japan

Ingredients: Mint, shochu, sugar, lime, fizzy water

This Japanese twist on a classic mojito offers a refreshing drink to enjoy year-round. This cocktail swaps the rum usually found in a Mojito with shochu, a Japanese liquor typically made from buckwheat, sweet potatoes or barley. This is an easy cocktail to whip up once your guests arrive (2 minutes prep time) and is a guaranteed crowd-pleaser. To make, add the lime, mint and sugar to a tall glass and bruise with a muddler. To this, add the shochu and fizzy water and stir. Serve over ice with mint to garnish.

The Colorado Bulldog, Colorado 

Ingredients: vodka, coffee liqueur and cream or milk

Colorado Bulldog is a White Russian cocktail with a fizzy twist. It includes vodka, coffee liqueur and cream/milk, the ingredient that differentiates it is Coca-Cola. Recipes vary from including a splash at the end or a whole Coke, you can make it how you like it. The origin of the cocktail remains a mystery but the taste does not, those who have tried it can confirm that it is delicious. In a shaker, mix vodka, Kahlua and cream/milk. Pour into a rocks glass, add Coca-Cola, sit back and enjoy.

The Last Word at Zig Zag Cafe, Seattle, Washington

Ingredients: Gin, chartreuse, maraschino liqueur, lime

The city’s unofficial cocktail is widely credited to local bartending legend Murray Stenson, who revived the vintage drink during his tenure at Zig Zag Cafe in the early 2000s. The esoteric, pale-green cocktail dates back to 1920s Detroit but gained a following as a Seattle signature when word spread in bartending circles from coast to coast. While Stenson has since moved on, armchair mixologists in search of a properly made Last Word need only look to Zig Zag, tucked behind Pike Place Market on the Pike Street Hillclimb.

Barrel-Aged Negroni, Portland, Oregon 

Ingredients: Beefeater gin, sweet vermouth, Campari, aged for two months in a whiskey barrel 

With a world-renowned culinary scene, it’s only fitting that Portland has become one of America’s most vibrant cocktail destinations. Drawing mixologists from around the world, the city’s burgeoning cocktail scene follows the same train of thought that made its food outstanding; use the highest quality ingredients complimented by an artful presentation. The classic Negroni has become a bit of a celebrity in itself in Portland and even has a festival dedicated to the cocktail in June. Award-winning bartender Jeffrey Morgenthaler owns the downtown bar, Clyde Common (and Pepe Le Moko), and serves a barrel-aged Negroni mixing gin, sweet vermouth and Campari mellowed for two months in bourbon barrels. Jeffrey has been tending since 1996 and is the best selling author of the world's first book devoted entirely to the cocktail technique, “The Bar Book: Elements of Cocktail Technique”.

Roasty Whiskey Sour, Wigle Whiskey, Pittsburgh, Pennsylvania 

Ingredients: Wigle Roasty Whiskey, lemon juice, maple syrup, egg white, cocoa powder

American whiskey is said to have been born in Pittsburgh. Throughout the 1700 and 1800s, Western Pennsylvania was the epicentre of American Whiskey production. Wigle is named for one of those pioneering Pennsylvania distillers. In the 1790s, Phillip Wigle defended his right to distil in a tussle with a tax collector and unwittingly helped spark the Whiskey Rebelli