Quarantini Hour, Around the World in 10 Cocktails

In my first Quarantini Hour post, I shared memories of cocktails from the road. Those cocktails that always take me back to specific times and places, regardless of the actual origin of the drink. This time, I am covering iconic signature cocktails from specific places. These are the drinks that I make when I want to be transported somewhere else, whether or not I’ve actually been there. Here are ten great cocktails to transport you around the world from the comfort of your own home.

Caipirinha – Brazil

One sip of a good Caipirinha and I’m back in Rio de Janiero. Although I featured the drink in my first Quarantini Hour post, I had to use raspberries since we couldn’t find limes at the time. It just wasn’t the same, so I had to make the real deal as soon as we got limes.

The amazing staff at the JW Marriott Rio de Janiero Concierge Lounge taught me to make their excellent Caipirinhas. The measurements are approximate, but it works. Cut a large lime in eights – the key is to trim the white center so it breaks apart more easily. Add to a rocks glass with a spoonful of sugar and muddle. Add lots of ice, a knuckle height of cachaça, cap with a Boston shaker, make sure you have a good seal, and give it a good shake right in the glass. At home I tend to use 2 teaspoons of sugar and approximately two ounces of cachaça, but shaking and trimming the lime are key.

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French 75 – France

The French 75 is my favorite Champagne cocktail. The drink is said to have been created in Paris during World War I.

Pour 2 oz of gin, 1 oz of fresh lemon juice, and 1/2 oz of simple syrup in a cocktail shaker with plenty of ice and shake until very cold. Strain into a flute and top with Champagne. A lemon twist makes it appropriately festive. A votre santénté.

Manhattan – USA

I’m not sure that I have actually had a Manhattan in Manhattan, but the cocktail was created there around 1870. The exact time and place are under debate. This falls under the family of cocktails that my paternal grandfather drank and made very well. It happens that he worked in Manhattan for many years. This cocktail transports me to both Manhattan and an earlier time when cocktails were king.

Pour two parts whiskey and 1 part sweet vermouth into a mixing glass with a lot of ice. Add a dash of Angostura bitters and a dash of orange bitters and stir until very cold. Strain into a martini or coupe glass and garnish with an orange peel or cherry. No bright red supermarket maraschinos please. This drink deserves Luxardo maraschinos or bourbon soaked cherries (I love Woodford Reserve). They are pricey, but worth it if you can afford it. Making bourbon cherries at home may be my next project.

Margarita – Mexico

I love a good Margarita, on the rocks with salt for me. I love using the the classic recipe from Cointreau. If you want to salt the glass, dip it in a plate of lime juice and then the salt. Add 1 part Cointreau, 2 parts tequila, and 1 part lime juice to a shaker with plenty of ice. Give it a good shake and pour into glasses over ice. Make sure to use a good tequila, it should have a clean finish – you don’t want to be remembered of your college mistakes.

I had the best Margaritas at a dinner party hosted by dear friends from Albuquerque, who have been on some memorable travel adventures with me. A great guest list, amazing food, and really incredible Margaritas made for a memorable evening. They told me that their secret is really good quality tequila and a little simple syrup.

Mojito – Cuba

I’ve never been to Cuba, but I love a good Mojito. Cut 1/2 a lime into four wedges and squeeze the juice into a highball glass. Drop in the squeezed limes into the glass, add 1/2 oz simple syrup, 6-8 mint leaves, and muddle. Fill the glass with ice (crushed if you have it) and add 2 oz of rum. Top with club soda, stir, and garnish with a sprig of mint. Turn on some Cuban music and pretend you are somewhere warm and sunny.

Negroni – Italy

The Negroni is a classic Italian cocktail that’s made with Campari, my favorite apéritif. A travel friend from South Dakota originally introduced me to this drink, even though we spent most of our travels together drinking beer and eating pretzels in Germany. He was on a Negroni kick once when we transited Rome. Our connection was tight, but we managed to run to the duty free store to pick up some Campari and a good vermouth rosso.

Pour equal parts gin, Campari, and vermouth rosso in a rocks glass over ice and stir. Garnish with orange peel or an orange slice. Put on an Italian playlist and pretend you are in Italy. Cin Cin, JW.

Pain Killer – Virgin Islands

The Pain Killer originated at the Soggy Dollar Bar in the British Virgin Islands. As you can imagine from the name, the only way to the bar is to swim, hence the soggy dollars. My friends from Saint Croix in the U.S. Virgin Islands introduced the drink to me. They are known for making a fantastic large batch version that goes over very well at parties. These are dangerous – they are a little too easy to drink.

The original recipe uses Pusser’s Rum, and I think my friends use Cruzan Rum. I’m not sure they would approve, since I only had Koloa Rum on hand, but it turned out well. This is a time for social distancing and substitutions after all. In a cocktail shaker, pour 2 parts rum, 4 parts pineapple juice, and 1 part each of orange juice and cream of coconut. Shake well, pour over ice and top with a little freshly grated nutmeg.

Paloma – Mexico

I’ve been told that the Paloma is the most popular tequila cocktail in Mexico, far surpassing the more internationally known Margarita. I love a good Margarita, but this may be my new favorite. We recently had great Paloma’s at Dudley’s in Lexington, KY. I’m hoping to try one in Mexico sometime in the not too distant future.

If you want to salt the glass, dip it in a plate of lime juice and then the salt. Pour 2 oz tequila, 2 oz grapefruit juice (freshly squeezed if you have it), 1 oz fresh lime juice, 1/2 oz simple syrup in a highball glass and stir well. Fill with ice, and top with club soda. Garnish with a slice of grapefruit or lime.

Pina Colada – Puerto Rico

A Piña Colada always reminds me that I still need to visit Puerto Rico. It also leaves Rupert Holmes’ Piña Colada Song stuck in my head. I had one of my favorite versions several years ago, at the Metropol Hotel in Moscow. There is something about drinking a frosty beach drink in a warm bar during a blizzard, with sub-zero temperatures outside. I was curious to discover it on the signature cocktail menu, but it was unexpectedly good.

I make a variation of Bon Appétit’s Best Piña Colada recipe at home. It takes some advance preparation and is very high calorie. It’s best as an occasional dessert drink. Core and cut up 1/2 of a fresh pineapple. Put in the freezer for a few hours or overnight. In a good blender (I love my trusty Vitamix), add the frozen pineapple, 1/2 a can of well shaken Coco López Cream of Coconut, 1/2 cup rum, and 2 oz of lime juice. Add three cups of ice and blend until smooth. Pour into four glasses and add a shot of dark rum to each one. They are particularly good after getting caught in the rain, preferably in Puerto Rico.

Sangria – Spain

I recently found a journal from when I went to Spain as a student. I was horrified at how unadventurous our dining experience was at the time. In my defense, I was part of a group and didn’t have any control over my meals. At least we had some good Sangria.

We like to start with a bottle of Spanish Garnacha red wine. Pour it in a pitcher with 4 oz of brandy, 2 oz of Cointreau, and stir. Toss in oranges, apples, and lemons, leave in the fridge overnight. Pour your self a glass or two, and find an online flamenco class.