Food and Drinks are an essential part of traveling and who doesn’t like trying a new local cocktail on the go? We certainly don’t mind! But while you are busy planning your next trip, we thought of getting a few cocktails from across the globe to your own bar! A bunch of travelers came together for this post recommending their favorite cocktails from their trips and little tips on how to make them yourself! Which ones have you tried yet?
Cocktails with Suntory Whiskey, JAPAN
If you have seen the film Lost In Translation you may remember the scene where Bill Murray is recording a commercial for Suntory Whiskey: “For relaxing times, make it Suntory time” he says. Suntory brand whiskey has become mega popular in Japan and is they key ingredient in the ever popular ‘whiskey highball’ – a combination of soda water, whiskey, and a but of citrus served in a high ball glass. Suntory brews their whiskey using old American brewing methods from the early twentieth century that reduces the bite and gives the whiskey a more clean, easy-to-drink flavor.
Suntory came up with this simple cocktail back in the 50’s to make their new whiskey more palatable for the masses. Mixing whiskey with soda brings the alcohol content down to that of beer and mellows the flavor so it can be enjoyed with a meal. The whiskey highball is the go-to drink of the young Japanese and Suntory whiskey continues to be the highest selling liquor (aside from Japanese sake, of course) in Japan. A whiskey highball can be purchased at any bar or izakaya or bought at a corner store in a can.
By Louis Boehling | louistraveling.com
The Sour Toe Cocktail, CANADA
Make your own: 1oz of hard liquor (usually whiskey) + 1 severed mummified human toe.
Today you can still head to the Downtown Hotel in Daswon City, Yukon to try the cocktail. The original toe has replaced, and there is now a $500.00 fine if you swallow the toe. “You can drink it fast, or you can drink it slow, but your lips must touch the toe.”By Miranda Carruthers | http://www.
Kir Breton (Bretagne in French), FRANCE
By Chloe Logan | www.wanderlustinthemidwest.
You can’t go to Brazil and not try a caipirinha. It’s the country’s national cocktail and quite frankly it’s delicious. The traditional drink is simple; it’s just lime, sugar and cachaça. Cachaça is a distilled spirit made from sugarcane juice and like the caiprinha, it is also a Brazilian national favorite.
I was lucky enough to spend a day sipping caipirinhas on Copacabana beach in Rio de Janeiro; and if you have a travel bucket list, I highly recommend adding this to it. Along all the beaches in Rio you can find a variety of variations of this delicious drink. As well as the traditional lime, I saw mango, passionfruit and strawberry; and on some occasions, the sellers switched out the cachaça for vodka – a caipivodka as they called it. The beauty of this drink is in it’s simplicity, so if you’re unable to make it to Copacabana you can always try it at home.
By Wilbs | https://whateverwilby.wordpress.com/
One of my all time favorite vodka mixes was found in Brazil. There, they have a special type of liquor called Cachaca, with which they make a delightful cocktail called a Caipirinha. Fortunately for those of us who don’t have Cachaca on hand, there’s always vodka. Using the exact same recipe, the Caipiroska is the vodka form of a Caipirinha.
Make your own:
- Crush 2 cut limes with 1-2 tsp of sugar
- Fill glass with ice
- Fill rest of glass with vodka
By Danielle Ditzian | http://likeridingabicycle.com
Hatch green chile-flavored whiskey, COLORADO
Colorado is largely known for its micro-brewing beer culture, but now it’s becoming a hot spot for small-scale distilleries, too. Distillery festivals are increasing in popularity. At the most recent “Stills in the Hills” festival in the small mountain town of Central City, I was introduced to a delicious hatch green chile-flavored whiskey (from Blank & Booth Distilling Company in Denver). The distillery provided samples of margaritas made with the whiskey, and I was instantly sold! It makes for a super tasty drink, as the heat complements the sweet.
Make your own: I now make a quick and easy version at home with margarita mix, chile whiskey, a splash of brandy or amaretto, and add ice until the heat factor is mellowed to my liking. If you find yourself in my town of Nederland, Colorado, come stay at my B&B and I’ll make one for you!
By Shara Johnson | SKJ Travel
When in Greece you can’t miss to have Greek liqueur Ouzo – the anise based spirit and yes why not then have it with a twist – the Ouzotini cocktail! This grape drink originated somewhere around 18th century. And in the whole game to be a bit more experimental various Ouzo cocktails were invented and one of the popular ones being Ouzotini. As the Greeks say – A shaken, not stirred Ouzotini!
Make your own:
- 1/2 cup pineapple juice/ Peach.
- 1/4 cup ouzo.
- 1/4 cup vodka.
- 1 teaspoon fresh lime juice.
- 1/2 cup ice.
Preparation: Take a martini shaker and mix pineapple juice, ouzo, vodka, lime juice, and ice. Shake well, really well. Strain in chilled martini glasses whose rims have been sugar coated. Sip at ease and soak in its flavor.
By Ayandrali Dutta | http://wanderlustcraving.com/
Moscow Mule, NEW YORK
One of America’s most fun and vibrant cocktail, is the Moscow Mule. With no obvious connections to Moscow, this cocktail was actually born and later stalled in New York, but popularized tremendously in Los Angeles since 1942. Made with a mix of spicy ginger beer, vodka, and lime juice and garnished with a slice of lime – it is most essentially served in a ‘copper mug’ – a tradition of serving of the Moscow Mule since the day it was invented and distributed.
Make your own: 4 oz Ginger beer, 1 1/2 oz Vodka, 1/6 oz Lime juice. Combine vodka and ginger beer in a copper mug or highball glass (as an alternative) filled with ice. Add lime juice. Stir gently and garnish with a lime slice.
When you walk into a Mexican restaurant in the US, most definitely scroll their menu for a CoronoRita! Not much different from its name, this beer-cocktail is exactly what it looks and sounds like – a bottle of Corona upturned to drain into a Margarita. While the Margarita hails its history and origin to Mexico, the cocktail is easy to find in places with Mexican origins adding a happy beer twist into their drinks. The only trick is to drain your beer slowly as you go, bit by bit. To make it even more fun, ask your bartender to make it spicy, and add some salt on the rim!
Hooked to Mexican restaurants and their super spicy Coronarita! I guess I have found my new beer-cocktail addiction. #coronarita #corona #margarita #cocktails #drinks #mexican #beer #beerlove #mexicanfood #bostonliving #boston #foodporn #drinkoftheday #spicymagarita #travelblog #travelblogger #streettrotter #wanderlust #globetrotter #eatpraylove #drinkporn #travelporn #traveldope #traveldiary2015 #travelgram
Make your own: Salt the rim of a margarita glass. Combine tequila, triple sec, and margarita mix in a cocktail shaker filled partway with ice. Shake vigorously, then strain into a glass filled halfway with ice. Invert the Coronita and garnish with a lime wedge.
What to add your favorite cocktail to our list? Shoot us an email at firstname.lastname@example.org