Cocktail Day Will Have You Shaking Up Fantastic Cocktails

Wednesday 10th, March 2021 / 12:16 Written by
Cocktail Day Will Have You Shaking Up Fantastic Cocktails

National Cocktail Day is March 24th: Here are Some Recipes to Liven Up Your Cocktail Day

With National Cocktail Day (March 24th) and Spring on the horizon you may need some inspiration! Whether you like your martinis shaken or stirred, prefer hot cocktails to frozen ones, or a hassle-free, ready-to-drink canned cocktail, these brands have you covered.


Tanteo Tequila Habanero Passion Fruit Margarita

Cocktail Day

Guacamigos – SoCal

2 oz. Tanteo Habanero Tequila 

1 oz. Cointreau

1/2 oz. Passion Fruit Purée

1/2 oz. Lime Juice

Method: Combine ingredients in a shaker with ice. Shake well and strain into an ice-filled rocks glass.

Strawberry Basil Paloma

Cocktail Day

2 ounces Los Arangos Reposado

1 ounce grapefruit juice

½ ounce agave syrup

2 chopped strawberries

5 basil leaves

Soda to top

Smoked sea salt for rim


Rim your glass with smoked sea salt

Combine all ingredients except soda in a cocktail shaker with ice

Shake to chill and combine ingredients

Fine strain into a hi-ball glass over fresh ice

Top with soda

Garnish & Enjoy!


Cutwater Hibiscus Vodka Hibiscus and Roses

Cocktail Day

2oz Cutwater Hibiscus Vodka

.75oz fresh lime juice

.75oz simple syrup

1oz fresh grapefruit juice

Sparkling rose

Method: Combine all ingredients (except sparkling rose) into a cocktail shaker. Add ice and shake until cold. Strain over fresh ice in a Collins glass. Top with sparkling rose and garnish with a grapefruit zest and flower.


Proper Iced Coffee

Cocktail Day

1 part Proper No. Twelve Irish Whiskey 

4 parts Cold Coffee

Milk or creamer of choice

Sweetener of choice

Method: Fill glass with ice. Add Proper No. Twelve and cold coffee.Add creamer and sweetener to taste. Stir to combine.

Shirley Templeton

Cocktail Day

2 oz. Templeton Rye 4 Year

4-7 oz. Lemon Lime Soda

Dash of Grenadine

Rocks Ice 

Combine Templeton Rye and lemon lime soda in a tumbler or Collins glass filled with ice. Top with grenadine until the drink is pink in color. Garnish with a maraschino cherry. 

Easy Come, Easy Go

Cocktail Day

By William Talbott, Beverage Manager – The Standard, High Line (NYC)

1.5 oz Starward Two-Fold Whisky

0.5 oz St. Germain 

0.75 oz fresh lime juice 

0.5 oz blueberry syrup*

1 cucumber ribbon or wheel 

Method: Muddle the cucumber wheel in a shaker. Add the remaining ingredients with ice. Shake and fine-strain into a rocks glass over cubed ice. Garnish with a cucumber ribbon. 

*Blueberry Syrup


1 cup frozen blueberries

2 or 3 frozen whole strawberries

1 cup white sugar

2 cups water

1 cinnamon stick

Method: Toast cinnamon stick on a pan until aromatized; Add to pot filled with remaining ingredients and bring to a boil over med-high heat, stirring occasionally. Reduce heat and let simmer for ten minutes. Allow syrup to cool for several hours, then fine-strain through a chinois or cheese cloth. Keep refrigerated for up to one week. 

Bogged en Curiositas 

Cocktail Day

by Jackie Wells (The Quiet Few. Wink and Nod Tavern, Boston)

2 oz Benriach The Original Ten 

0.75 oz Lemon Juice 

0.75 oz Blueberry-Ginger Syrup 

3 Basil Leaves 

2-3 spritz Benriach The Smoky Ten 

1 “stained glass” (fried) basil leaf 

Method: Add The Original Ten, lemon juice, blueberry-ginger syrup, and basil leaves to shaker tin with ice. Shake and fine strain over king cube in polished DOF glass. Spritz generously with The Smoky Ten and garnish with stained glass basil. Enjoy! 

Syrup Recipe:

1 cup fresh blueberries 

3/4 cup sugar 

3/4 cup water 

1 ginger root peeled and sliced 

Method: Combine ingredients in a saucepan and cook until melted and combined. Blend with an immersion blender and fine strain. Chill and store. Note: Pectin in blueberries will thicken this syrup quite a bit. 

Glass: Rocks Glass

Garnish: 1 “Stained Glass” (fried) basil leaf


Zaya Mai Tai 

Cocktail Day

1 oz. Zaya Rum 

1/2 oz. White Rum

1/2 oz. 151 Rum

1 oz. Lime Juice 

3/4 oz. Orange Curaco or Triple Sec 

3/4 oz. Orgeat

2-3 Dashes of Angostura

Splash of Pineapple Juice 

Ice (for shaking)Crushed Ice (for serving)

Method: Combine all ingredients except Zaya Rum in a cocktail shaker. Shake well with ice, and strain into your tiki glass. Fill with crushed ice and add a float of Zaya Rum on top. Garnish with a sprig of mint, lime and umbrella.

Cocktail Day
Salt and Pepper Shandy 

Recipe credit: Yvonne Langen from Taste & Tipple


2 oz grapefruit juice

¾ oz black pepper syrup

3 dashes Angostura bitters

1 can Partake Brewing Pale

Pinch flaky sea salt

For the Black Pepper Syrup:

1 cup sugar

1 cup water

1 tbsp black peppercorns, whole


  1. Add grapefruit juice, black pepper syrup, and bitters to a Collins glass. 
  2. Stir to combine. 
  3. Top with Partake Brewing Pale. 
  4. Add a pinch of salt. 
  5. Enjoy!


  1. Combine sugar, water, and whole black peppercorns in a small saucepan over medium heat. 
  2. Stir until sugar is dissolved. 
  3. Simmer for 5 minutes. 
  4. Remove from heat and let cool to room temperature.
  5. Strain into a glass jar, removing peppercorns. 
  6. Seal and store in the fridge for up to two weeks.
Cocktail Day

BABE Rise & Wine

Pregaming is a sacred part of any day. Start yours with the BABE wine mimosa!


1oz lemon juice

1oz orange juice

.5oz simple syrup 

½ can BABE Grigio

1 orange, peel (optional)


1. Combine lemon, orange juice, & simple syrup in a cocktail shaker. Shake over ice. 

2. Pour into a tall glass or wine glass and top with ½ can of BABE Grigio. 

3. Garnish with orange peel.  

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