Takuma Watanabe is an absolute legend in the industry and the owner of several bars in New York, including cult favorite Martiny’s. And, before that? He was sharpening his skills in Tokyo. Japan demands respect for rituals, precision, and ingredients, and it’s this heritage that goes into everything Takuma does behind the bar. It’s mesmerizing to watch him in action, with every movement done on purpose and with calculated precision. And guess what? We were lucky enough to connect with him online. 

Full disclosure, we didn’t meet him IRL (yet)—but we did binge-watch all the content we could find on Instagram and Grand Marnier’s Grand Encounters. And so, naturally, we had a few questions for him. Not to fangirl (ok, maybe just a little), but to get his take on one of 2025’s biggest mixology trends: minimalist cocktails. In this trend, simple drinks are taking center stage, and over-garnished (and unreasonably complicated) cocktails are taking a back seat (cue a collective sigh of relief).

So, if you’re here to find ways to make stand-out simple cocktails at home, you’re in good company. 

In conversation with Takuma

Takuma chats about how holding back can actually get your creative juices flowing, how the right glassware can elevate the experience, why real ingredients are such a big part of minimalist culture—and so much more. 

On ingredients and simplicity

Want to know the first rule for making great minimalist cocktails? Of course you do. It’s this: a good drink starts with what you put into it. The ingredients you choose to add (and to leave out) can make or break your cocktail. That’s because when you keep things simple, there’s no room for bad ingredients to hide. Takuma breaks down just how much thought goes into choosing ingredients when making simple cocktail recipes.

TM: What should we look for when choosing spirits or mixers?

Don’t be afraid to make your own mixes or syrups at home. Instead of buying margarita mix, use fresh citrus and agave/honey/maple syrup and it will automatically elevate the taste of the cocktail due to the freshness. When you can find organic, real ingredients, it will always improve the quality of the cocktail. 

TM: Are there any Japanese ingredients you’d recommend for people trying minimalist cocktails at home? 

Yuzu is a great Japanese citrus that can help to make cocktails balanced with a little extra sweetness. 

TM: What’s one small change that can improve drinks at home? 

Very clean, pure ice is something that can easily elevate a drink at home. Using filtered water is important when making ice at home to make the ice as pure as possible. You can play around with different types of water—bottled brands, hard water, soft water—to see how they affect your cocktails.

TM: What’s your final advice for anyone trying to make better drinks with fewer ingredients? 

Nice glassware can always elevate a drink. Even without a garnish, having nice glassware makes the drink elegant on its own. 

On technique and restraint  

In minimalist cocktail making, precision is key. And so are things like understanding temperature, using your senses to see if a cocktail is ‘done’, and how the way you stir a Martini can change everything.

TM: How do you know when a cocktail is “done”? Any advice for over-thinkers? 

It takes time to learn the exact timing of when a cocktail is “done”. But some key things to look out for: make sure the cocktail is the right temperature (this changes depending on the cocktail), smell the cocktail to confirm that the dilution is at the proper place, and taste to make sure that all the flavors are coming through harmoniously.

TM: One cocktail that best reflects your minimalist style? 

A Martini. It’s something that is simple but takes time to perfect. Practice stirring ‘smoothly’ to create a great Martini. If you’re making noise (or can hear the spoon clinking on the glass as you stir), then you need to keep practicing. If you stir and make a noise, it causes aeration, which makes the Martini lose the texture you’re looking for. A Martini seems like a simple cocktail, but it requires a lot of technique and finesse, so I encourage people to keep practicing their stirring if they want to perfect their Martini-making skills. 

TM: Are there any lessons from your travels that home mixologists can learn from?

Try new spirits and flavors both in food and drinks to help grow your palate. In order to master new types of cocktails and flavors, you have to be open to trying new drinks and foods. Because of my background growing up in Japan, I do lean towards Japanese flavors because it is my comfort. But I get a lot of my inspiration from new foods and cocktails that I regularly try. It helps to keep me creative and excited about creating new cocktails with unique ingredients and flavor profiles. 

On making simple cocktail recipes shine 

A twist on the Negroni or Margaritas made with top-shelf ingredients? Sign us up! Takuma shares two of his favorite simple cocktail recipes that you’ll want to try at home.

TM: Can you share a simple cocktail recipe that shines because of the ingredients? 

A Negroni is a very simple drink that’s easy to make at home. A twist on the Negroni that I love to make is the Kingston Negroni with rum, Campari and sweet vermouth. My preference is to use Appleton Estate 8-year Jamaican rum, or if you want to be a little fancier, they have vintage special editions—I like the 20-year aged. Another favorite to make at home that can be very easy is the Margarita. My twist is to use Mayenda Reposado with Grand Marnier instead of triple sec, and using Meyer lemon instead of the traditional lime. It feels like a more elegant Margarita. 

On creativity and confidence

Do you have friends on the way, but your bar cart is looking a little sad? We have some good news. Creativity through restraint is basically the core of minimalism, so consider yourself challenged.

TM: When you’re working with just a few ingredients, how do you keep things interesting? 

I suggest using elegant and delicate glassware—this can make any cocktail at home feel like you’re at a sophisticated bar. Have a variety of ice trays with different shapes and sizes to elevate the look of any cocktail that is served on the rocks. Utilize garnishes from your kitchen – any herbs, fruits, citrus, and get creative! 

TM: Minimalist cocktails are getting more popular in bars and at home—why do you think that is? 

Keeping it simple can make it easier to learn how to make a well-balanced cocktail. It allows home bartenders to perfect the technique behind classic cocktails, which makes them feel more confident to then put their own twist on things. When you complicate a drink with too many ingredients, it makes it harder to make a balanced drink—especially for home bartenders who may not be as experienced.  

On culture and influence  

Takuma’s approach is influenced by two cities: Tokyo and New York. He shares what he’s learned—and how you can channel that same energy at home.

TM: What can home bartenders learn from Japanese and New York cocktail culture? 

From Japanese cocktail culture, I learned that you must master making classic cocktails before experimenting with new ingredients and flavors and making your own version of it. To make a well-balanced cocktail, you need to perfect the technique of the classic cocktail before putting your own personal spin on it. From New York cocktail culture, I learned how to make quality cocktails in a very fast-paced environment. 

Final thoughts

Let’s face it—life is moving at a rapid pace, drinks are being overpoured, and AI is blurring the lines of reality. It’s good to be reminded that there’s comfort (and great cocktails) to be found in being real, slowing down, holding back, getting creative—and learning how to stir a Martini with the quiet confidence of Takuma Watanabe.  

About Takuma Watanabe

Takuma Watanabe brings a calm intensity to the world of cocktails. Originally from Tokyo, he began as a barista before moving into bartending under the mentorship of Shuzo Nagumo at Code Name Mixology. That foundation shaped his move to New York, where he spent eight years at the iconic Angel’s Share, quietly building a reputation for steady confidence and layered creativity. 

Today, Takuma is the co-owner of Martiny’s, an award-winning, three-level bar in Manhattan that blends Japanese hospitality with New York culture. In 2024, he was named Bartender of the Year at the Spirits Business Awards and Best Bartender in North America at the Shaker Awards and was a semi-finalist for the 2025 James Beard Awards. 

Known for his understated brilliance, Takuma continues to raise the bar in global cocktail culture, one precise pour at a time. 

What was the worst cocktail trend of 2024?

Xavier: I will not call it the worst, but I have seen a lot of cocktails with foam added on the top. A lot of the time, when the foam goes down, it changes the flavors and makes the drink unbalanced and, most of the time, too sweet. We must use it wisely.

Olivia: I can’t think of what the worst cocktail trend of 2024 was because if someone somewhere likes it, who am I to say it’s not good! Haha! I’ll tell you what I definitely don’t like, though, and that is the cocktail “caviar”—the jelly bubbles you’ve seen rise in popularity again after the show Drink Masters. I strongly dislike that texture, but that is just me!!

Tris: Searching for wellness in a cocktail—I’m all for balance and moderation, but it is preposterous to push a healthy moment while imbibing cocktails.

Which flavors or ingredients will be big in 2025?

Xavier: I expect to see more savory and umami-rich flavors showing up in cocktails, such as miso, mushrooms, and also more complex botanicals and spices. Pandan leaves are still very popular on cocktail menus, and that trend will keep growing.

Olivia: I have a feeling that 2025 might surprise us and introduce us to some very creative flavors and ingredients! I look forward to seeing what people come up with in my travels and trying new things. I honestly have no idea what to expect (which is exciting).

Tris: Tropical flavors will continue to be at the forefront of where drinks go.

Anne-Louise: Three flavors we will see more of in 2025 are guava, pistachio, and pickle.

Any lesser-known drinks to look out for?

Xavier: Speaking of pandan, I would keep an eye on the new pandan liqueur, Kota. I think the Sotol category of spirits deserves more recognition, and I would love to see Calvados become more popular, but it may take some time.

Olivia: There are so many cool and intriguing local brands no matter where you go in the world, and people who don’t travel often have never heard of them. I am always remembering things I tried in other countries that I wish I could find here in the US, like this one amaro I tried in Sicily that was made at so small a production facility that the bottles had never left the region. As far as what is going to become popular, it depends on what has the wings to fly! The global market is filled with hidden gems with so much potential!

Anne-Louise: We’ll see more amaro being used—both big brands and smaller ones. We’ll also see more use of other Mexican spirits outside of tequila and mezcal—think sotol, fruit brandies, and more.

Tris: I think we’ll see people going into the classic categories more, so it would be doubtful to see many new liquors hit the market; with that said, some flavor-forward liqueurs or infusions will be seen more.

Any predictions on regional flavor trends for 2025?

Xavier: It’s hard to predict, as I am myself learning more about Asian culture. The most exciting ingredients I like to use in cocktails right now are yuzu, shiso, soy sauce or tamari, and sesame oil.

Olivia: My prediction is that Asian flavors will remain highly relevant this year! People are still learning how to work with things like pandan and shiso leaves and trying new methods all the time. I think we’ll see all sorts of new usages and delicious flavor combinations using these ingredients. I also hope (and predict) that people pay more attention to what grows natively in their regions and use that terroir and storytelling to make cocktails. That would be a fabulous trend to see take off.

Tris: I think we will see the continued use of Asian flavors like pandan across global markets, along with a great focus on local flavors over international flavors being present. For this, bartenders will be looking to harness influence and ingredients from their surroundings.

Anne-Louise: Mexican! With so much attention on agave, we’ll see more people learning about Mexcian flavors and products in the coming years. 

Any new or revived garnishing techniques you see trending this year?

Xavier: I think we’re going more and more towards minimalism: thin glassware, with a clear stamped ice cube, and simple garnishes with jelly, oils, and small citrus peels.

Olivia: I keep thinking that the dehydrated orange wheel is going to pass, but it continues to hold strong! It can be really beautiful, and people are figuring out all sorts of ways to incorporate it. I’ve also seen baby’s breath being revived as a garnish, but exercise caution using this flower, as it can cause skin irritation, and definitely don’t eat it, as the flowers are toxic. That said, I hope more edible flowers make their way into cocktail garnishes in 2025, such as nasturtium.

Tris: Hopefully we see a reduction of wasteful and garish garnishes and return to function and outcome for the drink being the most important thing.

Anne-Louise: Maximalism is still in! We will be seeing people having fun with garnish extending into small bites to accompany a drink. On the flip side, minimalism is also driving a lot of the aesthetic we are seeing in top bars—small drops of scented oils, a fine mist of essential oils, and so on.

What’s the next big drink for 2025?

Xavier: Tequila is still outpacing the market; however, I am expecting to see more growth with cognac, American whiskeys, and Italian bitters.

Olivia: Tequila may very well hold its spot as the fastest-growing spirit in 2025. I think we will see new varieties of agave spirits hitting the market as people become more and more familiar with the category and its diversity!

Tris: Tequila will continue to grow, while gin is already dying a slow and painful death as a category with constant decline. In 2025, I would love to say mezcal, but I think it’s bourbon’s time to make a global resurgence and create a true impact.

Anne-Louise: Sotol—it’s on the rise as people are looking to learn more about Mexican spirits. Fruit brandies will keep delighting bartenders. amari will grow in popularity. 

Any classic cocktails that are making a comeback?

Xavier: The Apple Martini is slowly coming back. Espresso Martinis are still a thing, and we’ve been seeing more low ABV aperitivo cocktails on menus.

Olivia: The Espresso Martini is here to stay! After a couple of years at the top of the charts, after being completely lost for over a decade, the Espresso Martini has made the most epic comeback and does not seem to be going anywhere soon! I think some really classic gin cocktails will also be coming out of the woodwork, and we may see a rise in the popularity of things like the Bee’s Knees.

Tris: There may be some more obscure cocktails in the pipeline. I’d love to see more Vermouth-led classics like the Adonis to become more common around the world.

Anne-Louise: This trend started a few years ago, but now it’s in full swing: a resurgence of 90’s drinks reinterpreted for 2025. Think refined Apple Martinis, Cosmos, and Dirty Martinis.

What’s one trend you’d love to see more of in 2025?

Xavier: Let’s bring the Sidecar back! It’s a beautiful classic cocktail made with cognac, orange liqueur (I use Grand Marnier), and lemon juice.

Olivia: I’d love to see a rise in the trend of house-made ingredients using homegrown or locally foraged botanicals incorporated into cocktails; this opens a whole new world of no- and low-ABV cocktails that don’t sacrifice complexity or flavor but are a little more interesting than just a shrub. It doesn’t have to be a complicated process for the cocktail maker, just a little creativity and willingness to try and try again with new things!

Tris: Banter and removing the word ‘mixologist’ from the modern cocktail lexicon.

Anne-Louise: Good drinks made quickly. Efficiency behind the bar means drinks come out quickly with less wear and tear on the bartender. I don’t need a 8 bottle pick up and a show, I just want a beautiful cocktail. If that drink is made ahead of time, that’s fine with me! 

Meet the experts:

Tris Fini: With his impressive experience in mixology and vast knowledge, Tris loves engaging and inspiring hospitality professionals and cocktail enthusiasts alike. He’s always up for a lively chat about cocktail history and loves inspiring others with his immeasurable passion.

Xavier Herit: Xavier is a Cognac Portfolio Ambassador for Grand Marnier, and he uses his Paris and New York bartending experience to highlight the iconic French liqueur. Now based in New York, he travels the U.S., sharing his passion for cocktails and French heritage with a new generation—and that includes you!

Olivia Cerio: With a background as an on-premise specialist for Campari and extensive experience in the hospitality industry, Olivia brings iconic brands (including Campari, Aperol, Cynar and Cinzano) to life with authenticity and passion.

TM: How can Aperol be used creatively in cocktails beyond the Spritz?

Loris: Aperol is an exciting bitter liqueur to use in cocktails because it not only adds additional fruity and floral notes, but also herbaceous notes which enhance all the other flavors and a pleasant mouthfeel due to its higher density.

TM: What is the best food pairing for an Aperol Spritz?

Loris: The most important thing is that the quality of food is high. Here are a few options

• Nocellara olives and taralli
• Fried calamari with lemon and parsley dip
• Smoked mozzarella, crumbled pistachio and mortadella

TM: Are there any unusual or surprising pairings that you recommend?

Loris: Seafood ceviche served with plantain chips is simply fabulous

TM: What makes Aperol unique compared to other aperitifs?

Loris: Its approachability (simplicity in flavor and lower alcohol content). Also, the sweetness is bigger than bitterness, which results in a pleasant mouthfeel. 

TM: What makes Aperol’s taste distinct and recognizable?

Loris: Its citrus notes with light an herbaceous finish and a long aromatic finish.  

TM: What are some emerging trends in cocktails that Aperol is a part of?

Loris: Its use in modern classic cocktails (like The East 8 Hold Up, Paper Plane and Naked&Famous) which have started to make their appearance more and more in cocktail menus across the UK. 

How to make an Aperol Spritz perfectly, every time

INGREDIENTS 

• 3 parts Prosecco 

• 2 parts Aperol 

• 1 part Club soda 

• Fresh orange slice to garnish
• Ice
  

METHOD  

1. Fill a white wine glass with ice 
2. Pour in the prosecco 
3. Followed by the Aperol  
4. Top with a splash of soda 
5. Garnish with a slice of orange 

Ready to turn your soul orange? Read our guide to the 20 best cocktails you can make with Aperol, and visit the Aperol website for more drinkspiration!

TM: What makes Campari unique?

Olivia: Campari stands out in many ways—from its intriguing history and origin story to its closely guarded secret recipe and timeless marketing. As a symbol of Italian culture and the cornerstone ingredient of the Negroni, it holds a distinctive place in the beverage world. Its global presence and unmatched flavor make it truly unique.  

TM: Please describe Campari’s flavor profile

Olivia: Campari boasts a richly complex flavor profile, distinguished by its herbaceous and unmistakable bitter notes. The flavor lingers on your palate as you enjoy it, evolving with each sip. What begins with a bold bitterness gradually unfolds into a symphony of delicate floral notes, creating a layered and sophisticated tasting experience that reveals new dimensions with every sip.  

TM: What are popular Campari cocktails readers can make at home?

Olivia: The Negroni is the #1 ordered cocktail globally, with Campari being the main ingredient of any proper Negroni. There are numerous variations of this exceptional cocktail, including the Sbagliato, which combines Prosecco, sweet vermouth, and Campari. The Mezcal Negroni is also very popular, and the Boulevardier continues to be a cult classic. All these wildly different and popular variations have one thing in common: Campari.   

TM: What are your top tips for using Campari in cocktails?

Olivia: When crafting a cocktail with Campari, choose ingredients that complement its bold and delicate characteristics without overshadowing it. Look for elements that contribute their own unique qualities, harmonizing with Campari’s distinct flavor to create a well-balanced and delicious drink.  

TM: How can we creatively use Campari in cocktails that go beyond the classics?

Olivia: Campari complements so many cocktails, and the spectrum of versatility and cocktails yet to be created with this ingredient is infinite! Don’t be afraid to try something that sounds wacky, it might just work! I really enjoy Campari added as a float on frozen drinks or in citrus-forward cocktails like a Paloma or Daiquiri.   

TM: What are some emerging trends in cocktails that Campari is a part of?

Olivia: Campari has been leading trends since its inception. We are seeing a huge shift in people’s palates, looking for more intriguing and bitter cocktails and riffs on classics, leading them to discover Campari. Italian eating and drinking culture are also always on trend, and Campari is front and center with its classic Milanese flair and effortless luxury.   

TM: Are there any unusual or surprising food pairings that you recommend for Campari?

Olivia: My favorite food pairing with Campari may not be unusual, but it is incredibly specific and delicious. I love late summer heirloom tomatoes on bruschetta with soft cheese like mozzarella, olive oil, and pepper. Add a few figs to the mix and a Campari Soda—a beautiful pairing!  

Olivia’s favorite Campari cocktail

My favorite Campari cocktail is called Rome with a View, by Michael McIlroy   

INGREDIENTS 

• 1 oz Campari  

• 1 oz Cinzano Dry Vermouth  

• 1 oz fresh lime juice  

• 3/4 oz simple syrup  

• Club soda  

• Orange wheel, to garnish  

• Ice  

METHOD 

1. Add Campari, dry vermouth, lime juice, and simple syrup to a cocktail shaker.  
2. Add ice and shake until chilled.  
3. Strain over fresh ice into a Collins glass.  
4. Top with soda and garnish with an orange wheel. 

Feeling inspired? Then be sure to check out our top 8 Campari cocktails. And if you want to learn more about the vibrant red world of Campari visit their website and see why this timeless ingredient is at the heart of some of the best cocktails in the world. Cin cin! 

TM: What makes Grand Marnier unique compared to other liqueurs?

Xavier: Grand Marnier is a blend of cognac and bitter orange essence; more specifically, 51% of the blend is cognac!

TM: What makes Grand Marnier’s taste distinct and recognizable?

Xavier: The cognac brings some subtle notes of vanilla and spices in addition to the vibrant and lively orange essence. Grand Marnier is the perfect ingredient to enhance the flavors in your cocktail. 

TM: What recent changes or innovations has the brand introduced?

Xavier: The latest addition to the portfolio is the Grand Marnier Quintessence. 82 % of the bottle is made exclusively from a blend of 11 selected barrels, two of which are from 1947 and three demijohns from the Paradis, which we believe to be even older. The orange essence is the result of a maceration in cognac and a double distillation. 

TM: What are some of the most popular Grand Marnier-based cocktails?

Xavier: The Margarita is by far the most popular one, but I have seen Grand Marnier in many styles of cocktails, from a Mai Tai to a stirred drink like an Up to Date, a hot chocolate, or a brunch cocktail like a Mimosa. Grand Marnier is versatile! 

TM: What are some emerging trends in cocktails that Grand Marnier is a part of?

Xavier: Grand Marnier is being seen a lot as a floater in frozen cocktails, in a Mimosa or in hot cocktails during the winter.  

TM: What foods pair well with Grand Marnier cocktails?

Xavier: Grand Marnier pairs well with chocolate desserts, cheesecakes, crème brûlée, crepes and raspberry pies. 

TM: Are there any unusual or surprising pairings that you recommend?

Xavier: Grand Marnier and foie gras! 

TM: What is your favorite dessert using Grand Marnier and why do you love it?

Xavier: I love pairing Grand Marnier with cheesecake; the notes of bitter oranges, vanilla and spices pair very well with the richness and creaminess of the cake. 

Xavier’s favorite Grand Marnier cocktail

One of my favorite combinations is Grand Marnier and coffee, and seeing the Espresso Martini being so popular, this is one of my preferred cocktail recipes.  

Espresso Martini with Grand Marnier  

INGREDIENTS 

• 1 oz SKYY Vodka 

• 0.75 oz Grand Marnier Cordon Rouge  

• 0.25 oz Averna  

• 0.25 oz Cinnamon Syrup  

• 1 Espresso shot (1.5 oz) 

• Ice 

METHOD 

1. Add all the ingredients to an ice-filled cocktail shaker 
2. Shake until chilled  
3. Pour into a coupe glass
4. Garnish with an orange peel twist or three coffee beans 
5. Serve  

Want some more Grand Marnier cocktail and food ideas? Then check out our guide to the best Grand Marnier cocktails and desserts. And for more drinkspiration, vist the Grand Marnier website to discover more about this iconic liqueur. 

While there are many drinks that you can mix up for an aperitivo hour at home, the one staple you should always have on hand is a bottle of Campari. This iconic red liqueur is one of the reasons aperitivo drinks even exist at all, and is the main ingredient in the Campari Spritz, a popular cocktail enjoyed in bars and cafés across Milan every day.

Join us as we take a look at Milanese aperitivo, the history of Campari, and explore modern aperitivo culture.  

The origins of Milanese aperitivo culture

Popular theory suggests that the ritual of aperitivo drinks was inspired by ancient Roman customs, where they would drink a light bitter beverage before a meal to get their appetites going and to aid digestion. But how does it work? The answer dates back to the 5th century, when Greek physician Hippocrates conducted multiple studies and figured out that bitter flavors stimulated hunger in his patients. This drink was a mixture of white wine, dictam flowers, wormwood and rue. The recipe was passed down through the centuries and eventually modernized. 

Milan’s aperitivo tradition is influenced by its culture of high fashion and innovation, as well as by its unique architecture. Their aperitif of choice is Campari, which was created by Gaspare Campari way back in 1860, while in Padova it’s Aperol, invented in 1919.  

It must be mentioned that one of the biggest moments for aperitivo in Milan was the invention of Campari, which led to the Campari Spritz recipe, and eventually to many other iconic Campari cocktails found on aperitivo menus across the world today. This iconic bitter red liqueur soon became the essence of this Milanese tradition, whetting appetites all over the city. 

In the past, aperitivo was just a matter of drinks and food, but over the years, it evolved into so much more than that—it became a ritual of socializing and a moment to share together at sunset, before carrying on with the busyness of life.  

Read next: 9 Spritz Cocktails to Enjoy this Summer 

The ritual of socializing

If you ever find yourself in Milan, one of the first things you should do is find somewhere to go for a traditional aperitivo to experience the city at its best. Why? Well, because the colorful people of Milan have been doing it since the 19th century, and the ritual of aperitivo is deeply rooted in their lifestyle and culture. And, as they say, when in Rome (or, in this case, Milan), do as the locals do. 

Each city has its own aperitivo style, with unique drinks and snacks, and Milan is no different. Chances are you’ll be sipping on a Campari Spritz and enjoying finger foods at around 7 p.m., while if you were in Venice, you’d be more likely to be drinking an Aperol Spritz and snacking on cicchetti at 5 p.m. But no matter the differences in drink and food pairings, one thing remains universal: This should be a moment to slow down and share the joy of being together.  

Top tip: Be sure to swing by the Camparino in Galleria in the heart of Milan for one of the best and most authentic aperitivo hours you’ll ever experience.  

Discover next: Aperitivo Hour in Italy 

Introducing Campari: a bitter icon   

So, what do we know about Campari by now? We know that it was created in Milan, that it’s enjoyed as an aperitif, and that it’s at the heart of some of the world’s most popular cocktails. But we haven’t really talked about one of the most important things yet, and that is taste, so let’s cover that quickly. 

The aroma is wonderfully complex, and has herbal, orange, and floral notes. The flavor is bitter (but in the most pleasant way) and it’s got a velvety aftertaste, with intense hints of orange, herbs, and wood.   

Doesn’t that sound delicious? And intriguing? And like you need to try it? Well, you should, because, believe it or not, the original recipe for Campari hasn’t changed since its invention in 1860, and it’s as popular today as it was back then.  

History snapshot

Speaking of 1860, here’s a quick timeline of Campari’s early history.  

• 1860: Gaspare Campari invented the Campari recipe, a drink so revolutionary that no one has altered it since. That’s right! Your bottle of Campari is made with a secret recipe that is 164 years old—and counting. A true definition of quality. 

• 1867: Gaspare opens up Caffé Campari in the Galleria Vittorio Emanuele II (the world’s oldest shopping mall) and Campari becomes more and more popular with his upmarket clients.  

• 1881: At the young age of 14 Gaspare’s son Davide starts working with him. This is where he learned all the secrets of the trade, setting himself up for future success.  

• 1882: Davide inherited the business and became an inspiring businessman. He traveled across Europe and established the brand along the way.  

• 1904: By now, Campari was a global phenomenon, and it wasn’t long before Davide needed a bigger space. He opened the first Campari plant in Sesto San Giovanni, an industrial town in Lombardy. Campari’s headquarters remain in this location to this day. 

And the rest, as they say, is history. And it’s an impressive and colorful one at that. If you’re curious to read more about this iconic brand’s story, check out this timeline on the Campari website. 

How to make the perfect Campari Spritz

This is a simple cocktail to master, but the small details matter. Here’s our fail-proof recipe for making the perfect Campari Spritz for your aperitivo hour, and some handy tips to make it the right way.    

Ingredients:

• 3 oz Cinzano Prosecco D.O.C 
• 2 oz Campari  
• 1 oz Soda water
• Slice of fresh orange
• Ice  

Method:  

1. Add ice to a large white wine glass 
2. Pour in the Prosecco and then the Campari 
3. Top with soda water
4. Mix it through once, while lifting your bar spoon from the bottom to the top 
5. Garnish with an orange slice, and serve 

Top tips:  

• Stir gently – if you overdo it, your Campari Spritz won’t have that signature sparkling taste.  
• Choose good quality prosecco. We suggest Cinzano Prosecco D.O.C. 
• Make sure your Prosecco and club soda are both ice cold. 
• If you’re just starting out on your aperitivo journey, we suggest you start with a lighter aperitivo drink, like the Aperol Spritz. This will no doubt whet your appetite for more sophisticated and complex aperitif cocktails like the Campari Spritz, Cynar Spritz and Negroni, which are all loved for their intense bittersweet taste. 

Flavors to match a Campari Spritz

A great food pairing is like a perfectly choreographed dance of aroma, taste, and flavor, with each playing a starring role. Knowing which dishes and cocktails complement each other is a skill many spend years perfecting. Here are some expert tips to keep in your pocket when planning on hosting a memorable aperitivo at home.  

On the flavor spectrum, use and combine ingredients that are:  

• Rich and creamy 

• Toasted and smoked 

• Concentrated and umami  

• Salty and sour 

• Herbaceous and pungent 

When creating the dishes, always keep balance of flavor in mind. That means that the cocktail flavor should be balanced with the dish’s flavor. Get that right, and your guests are in for a truly memorable experience, and that’s what aperitivo is all about.  

Make these: 12 Best Italian Cocktails to Make Today 

Food pairing inspiration

So, what you want to do when pairing a Campari Spritz with a dish is to pair this cocktail with something that will enhance the bitter taste of Campari. Using the above list of flavor combinations as inspiration, you can create several delicious finger foods. Here are a few of our favorites to pair with a Campari Spritz.  

• Olive Ascolane (stuffed and deep-fried olives)  

• Cuoppo di terra (delicious fried vegetables)  

• Crocchette (potato croquettes) 

• Supplì (fried arborio rice balls with mozzarella) 

• Arancini (fried arborio rice balls with mozzarella, beef and peas)  

• Focaccia with chorizo (garlic pizza bread with smoked sausage)  

• Beef empanadas with a cheese dip  

• Meat or fish tacos  

The art of aperitivo hour

By now you almost have everything you need to host a true aperitivo experience at home. All that is left is setting the scene and creating the atmosphere. Here are a few pointers to get you going:  

• Aperitivo hour should always be low-key, casual and inclusive. Remember this is a time for you and your guests to wind down and enjoy each other’s company. Go ahead and play some Italian music or chilled-out tracks in the background. 
• When setting a table, do this in your garden or outside if the weather allows. The best aperitivo is paired with a spectacular sunset. Also ensure that the seating is comfortable. 
• Arrange your aperitivo food pairings on platters or wooden boards so that everyone can help themselves. We suggest doing three food pairings (traditional, vegan and pescatarian), so that there’s something for everyone. And remember, aperitivo hour is a pre-meal ritual, not an actual dinner.  

Up next: What is an Aperitif and When is it Served? 

The origin of Wray & Nephew Overproof White Rum

We must look back to the 1800s for the start of Wray and Nephew Overproof Rum’s story. In 1825 John Wray established his rum company in Kingston, Jamaica, alongside the Shakespeare Tavern in the city centre. Today Wray & Nephew Overproof is Jamaica’s #1 rum, an iconic export of its home country. With notes of banana, demerara sugar, molasses and an alluring spirit-y finish it’s a must-have for any rum connoisseur. 

Wray & Nephew Signature Serves

If you really want your Wray & Nephew rum to shine, we highly recommend trying one of their iconic signature serves. These drinks have been tried and tested by the best and have a major following all around the globe.  

1. Pineapple Mint Planter’s Punch

A spirited variation on a classic island clinker, the Planter’s Punch is an ideal cocktail to serve to a sun-kissed crowd. 

INGREDIENTS 

• 1 oz Wray & Nephew 

• 0.75 oz lime juice 

• 0.75 oz simple syrup 

• 1 oz pineapple juice 

• 2 dashes of bitters  

METHOD 

1. Add all the ingredients to a cocktail shaker with ice 
2. Shake until well combined, and strain into a Collins class 
3. Fill the glass with crushed ice 
4. Garnish with a mint sprig and grated nutmeg 

2. Wray & Ting

Sometimes the simplest things are also the best, like this easy-to-mix Wray & Ting cocktail. You can swap out the soda for fresh grapefruit juice if you prefer. Simple, tasty and perfect for hot days. 

INGREDIENTS 

• 0.75 oz Wray & Nephew 

• 5 oz Ting Grapefruit Soda 
• Lime wheel to garnish

METHOD 

1. Combine the ingredients in a tall serving glass over ice 
2. Garnish with fresh lime

More Wray & Nephew cocktails to master

Feeling adventurous? Here are a few more rum cocktails to try at home to get that island-style vibe going! 

1. Miami Vice

We’re kicking things off with the incredible Miami Vice. This classic tropical cocktail is made by marrying two decadent Caribbean cocktails: the Piña Colada and Strawberry Daiquiri. Both drinks are made separately in their frozen version (blending all ingredients in a blender with ice) and served together in a hurricane glass. This recipe is an incredible triumph of rum, creaminess, and fruitiness you don’t want to miss out on. 

2. Zombie

We couldn’t talk about the best Wray and Nephew cocktail recipes and not mention the Zombie. This Tiki classic is an ode to rum, containing not one but three different types, alongside pineapple juice, lime juice, and grenadine. The result is a potent, fruity drink with delicious spicy notes from the blend of different rums. For this recipe, we love to pair Wray and Nephew Rum with Appleton Estate Rum for its vanilla, caramel, and sugary undertones. 

3. Rumpari

As the name suggests, the Rumpari is an infectious blend of Wray and Nephew Rum and Campari. The recipe calls for equal parts Campari and rum, topped off with grapefruit soda. If you’re a novice to white rums like Wray and Nephew, this drink provides the perfect opportunity to discover its deep flavor profile, aided by the subtle bitterness of Campari. 

Want more Campari inspiration? Drink Like an Italian: 8 Campari Cocktails to Try 

4. Caribbean Sazerac

If you’re a lover of classic recipes with a twist, give the Caribbean Sazerac a try. This riff on the timeless Sazerac brings a tropical flair thanks to the rum and grenadine syrup.  

Start with the classic Sazerac recipe, which usually stars whiskey as the main spirit. Swap it with Wray and Nephew to get a fresh Caribbean flavor. Depending on the desired strength, you can decide whether to coat your glass with absinthe or Pernod. Finally, add a dash of Peychaud bitters and grenadine syrup, and serve it in an Old Fashioned glass. This simple recipe hides a complex bittersweet flavor profile, that you will savor with every sip.  

5. Piña Colada

Can you get any more summertime sunshine than with a creamy Piña Colada? This 80s icon is loved worldwide for its blend of rum, pineapple juice, cream of coconut, and lime juice. Sip it as a cheeky slushie or enjoy it as a shaken cocktail if you want a spirit-forward drink.  

6. Coconut Rum Punch

If you’re looking for simple cocktails with Wray and Nephew, this twist on the Rum Punch is for you. To make this easy recipe, you need 1½ oz Wray and Nephew white rum, ¾ oz of coconut syrup, 3 oz of coconut water, and a splash of fresh lime juice. The funky taste of Wray and Nephew with notes of banana and molasses makes this Coconut Rum Punch a winner.  

7. Strawberry Daiquiri

The pretty-in-pink Strawberry Daiquiri is a firm favorite come summertime, achieving the perfect balance between boozy and downright delicious. The sweetness of the strawberries perfectly complements the notes of molasses in Wray and Nephew rum, with the lime juice acting as the cherry on top to add some zing. You can make this drink with frozen berries or strawberry purée, and we suggest serving it in bulk for your pool parties, so you have more time to play! 

8. Long Island Iced Tea

Don’t let the innocent name fool you; the Long Island Iced Tea contains an impressive amount of liquor and not a drop of tea… This American classic combines the big 4 in the spirit world (vodka, rum, gin, and tequila), plus Grand Marnier with a splash of cola and simple syrup.  To serve, combine all the ingredients in a highball glass with ice, give them a quick stir, and garnish with a lemon wedge. Now you’re ready for a wild ride of flavors that’ll have you dreaming of summer nights and endless fun. 

9. Italian Breeze

You’re transported to the Amalfi coast on a hot summer’s day with one sip of the Italian Breeze cocktail. This rum-based delight is as sweet as can be, blending Wray and Nephew Rum, Amaretto liqueur, pineapple juice and cranberry juice for a drink that nods to both the Caribbean and Mediterranean Coast. Try it once and you’ll be hooked. 

10. Rum Runner

Hailing from 1970s Florida, the Rum Runner is the perfect cocktail for using up any rum you have lying around at home. The recipe combines white rum with dark rum, banana liqueur, blackberry liqueur, pineapple juice, and a splash of grenadine. This is one of the Wray and Nephew Overproof cocktails that screams sun and sunshine so make it the ace in your sleeve for BBQs and summer parties. 

11. Between the Sheets

If you’re looking for the best Wray and Nephew cocktails for Valentine’s Day, the Between the Sheets cocktail should be at the top of your list. The flirtatious name refers to an indulgent mix of white rum, Grand Marnier, Cognac, and lemon juice. What do you get? A decadent drink with notes of fruit, caramel, bitter orange peel, and oak. 

Read next: 19 Extra Special Valentine’s Day Cocktails to Sip & Serve this Year 

12. Mango Daiquiri

A tropical hero if we ever did see one, the Mango Daiquiri ends our best Wray and Nephew Overproof Rum cocktails list. This drink tastes like sunshine and is easy to make. All you need is fresh mango, white rum, simple syrup, and a powerful blender to create this sensational slushie.  

Advice from our expert

Our in-house expert Tristram Fini from Campari Academy in the UK offers a few unique insights to elevate your Wray & Nephew cocktails:   

How to balance the flavor of rum in cocktails

Achieving balanced flavors in rum cocktails involves understanding the cocktail’s style and purpose. The key lies in selecting complementary elements. For stirred drinks, focus on choosing the right sweetener and bitters to enhance the rum’s profile. For tropical drinks, balance rum’s richness with brightness and acidity to create a harmonious blend, ensuring each flavor component supports the overall taste experience. 

Food pairings for rum cocktails

One effective method is to pair foods and drinks from the same region, leveraging the natural harmony of local flavors. For example, Jamaican Rum Punch pairs excellently with jerk chicken. The fruity, sweet, and sour elements of the rum punch complement the spicy, citrus-driven, and herbaceous notes of the jerk chicken, especially with the intense heat of Scotch bonnet chilies. The tropical notes of the rum, such as pineapple, coconut, and papaya, blend seamlessly with the robust flavors of an island-style dish. 

Now that you know the best Wray and Nephew Rum cocktails, it’s time to have fun recreating them at home for your guests or trying them as the star ingredient of your new mixology creations. Want more cool cocktail recipes and trends sent straight to your inbox? Then subscribe to our newsletter here!   

1. Vodka Soda (vodka and club soda)

Soda water isn’t the most obvious choice when deciding what to mix vodka with. But it is one of the best mixers you can choose if you love the taste of vodka. Because there’s no sugar or added flavor in the soda water, it will give the vodka a chance to shine. This dry and alcohol-forward 2-ingredient cocktail is simple to make and a good drink choice if you’re watching your weight.  

Bubbly and sublime, this simple drink is a classic, but if you prefer a bit of sweetness, add some simple syrup and turn it into a Vodka Collins. Or perhaps you want to play around with some flavored vodka drinks in this format? The world is your oyster!

Variations:

• Infuse the vodka with fresh herbs like basil or thyme for a delicate botanical twist.
• Use coconut water instead of soda for a subtly sweet, tropical variation.
• Add a splash of pomegranate juice for a touch of tartness and color.

TOP TIP: If you’re making something as simple as a 2-ingredient Vodka Soda, you’ve got to make your choice of vodka the star of the drink! For this reason, we like using SKYY Vodka. It’s a great quality vodka that’s made with water enriched with local minerals from the San Francisco Bay Area.

Like it light? 20 Delicious Low-Carb Keto Cocktail Recipes

2. Moscow Mule (vodka and ginger beer)

When it comes to what can be mixed with vodka, ginger beer has got to be one of our favorite mixers. The combination of fiery ginger beer and vodka results in an insanely tasty drink. This simple ingredient adds layers of complex flavor, and when you mix it with vodka, you’ve got yourself the ultimate thirst quencher. Just one word of advice. Make sure you choose a quality brand made with natural ginger and without added sugar.  

Variations:

• Swap lime juice for lemon juice for a slightly softer citrus edge.
• Use pear nectar instead of lime juice for a mellow, fruity take.
• Add a dash of bitters to deepen the complexity of the drink.

TOP TIP: Always serve a Moscow Mule in a chilled copper mug. Not only does it keep your drink colder for longer, but the metal also enhances the sharpness of the ginger beer, making each sip extra vibrant.

You might also like: The Best Tangy Ginger Beer Cocktails to Enjoy 

3. Vodka Tonic (vodka and tonic water)

Gin is probably the first thing you think about when deciding what to mix tonic water with but mixing vodka with tonic is a classic choice—especially if you prefer a more bittersweet vodka drink. Simple and sophisticated, this slow sipper is an excellent drink for casual get-togethers with friends.

Variations:

• Replace tonic water with hibiscus-infused tonic for a floral twist.
• Add a splash of cherry juice for a richer, slightly tangy profile.
• Use SKYY Infusions Blood Orange vodka to enhance the bittersweet contrast.

TOP TIP: Keen to push out the boat? Try making your own simple syrup with the addition of a herb like thyme to add something completely unique to a drink like this. 

4. Bloody Mary (vodka and tomato juice)

Yes, ok. This savory drink isn’t strictly a 2-ingredient cocktail, but if you’re trying to figure out what to mix with vodka at home, your kitchen (and pantry) is an excellent place to start.  This is the classic hair of the dog that fixes the bad choices after an epic night before.

We’re talking about the boss of brunch: the iconic Bloody Mary cocktail. It’s a classic combination of vodka, tomato juice, spices, and garnishes. So, if you’re planning a weekend brunch with friends, make sure you’ve got vodka and tomato juice on your shopping list!  

Variations:

• Swap Worcestershire sauce for soy sauce for a subtle umami depth.
• Use yellow tomato juice instead of red for a milder, slightly sweeter drink.
• Garnish with blue cheese-stuffed olives for a creamy, tangy contrast.

TOP TIP: The key to a standout Bloody Mary is balance—too much acidity, spice, or salt can overpower the drink. Start with a high-quality tomato juice, then build the flavors gradually, tasting as you go. 

You might also like: 12 Best Brunch Cocktails for Easy Entertaining. 

5. Vodka Cranberry (vodka and cranberry juice)

If you love a Cosmopolitan cocktail, there is no doubt you’ll be a fan of the legendary cranberry vodka, which numbers among the most popular cocktails in the world. And if you think these pink drinks belong on the dusty shelves of our college years, think again! A simple Vodka Cranberry can be dressed up with a wheel of fresh lime for extra tang and style. And if you add a splash of fresh orange juice to the mix, you’ve got yourself a sophisticated Madras cocktail.   

Easy to mix up at a moment’s notice and even easier to drink, keep this classic drink on your summertime cocktail menu for fuss-free entertainment.   

Variations:

• Replace cranberry juice with tart cherry juice for a bolder fruitiness.
• Add a few dashes of orange bitters to complement the vodka’s crispness.
• Mix in a little ginger syrup for a subtle, spiced finish.

TOP TIP: Choose unsweetened cranberry juice to control the drink’s tartness and sweetness. 

You might also like: 36 Easy Summer Cocktails That Look Super Fancy 

6. Screwdriver (vodka and orange juice)

Vodka and orange juice served on ice is also known as a classic Screwdriver cocktail. This is a very popular drink, and it makes sense: juices are known to be good mixes with vodka. Serve these pretty orange cocktails as a cheeky start to brunch or poolside with friends on a hot day. 

Making this drink is simple, but there are a few rules. One, use good vodka. Two, use fresh orange juice. And, three, make sure all your ingredients are chilled. Stick to these three golden rules, and this anytime cocktail will be a hit with your crowd. 

Variations:

• Use tangerine juice for a slightly tangier and more vibrant twist.
• Add a splash of grenadine for a layered sunrise effect.
• Mix in a hint of vanilla extract for a creamsicle-like flavor.

TOP TIP: Vodka is basically a blank canvas and you can take it anywhere, which makes fresh fruit juice an ideal mixer choice.

You might also like: 22 Zesty Orange Juice Cocktails for Every Occasion 

7. Vodka Pineapple (vodka and pineapple juice)

You probably think that rum is a better fit for pineapple juice, but vodka is versatile and works brilliantly, too. This is an excellent drink if you’re dreaming of a beach holiday and craving those sweet tropical tastes. You could also get a little extra, add cranberry liqueur and shake it with ice, vodka, and pineapple juice to make a French Martini—a sophisticated summertime cocktail for easy dinners. 

Variations:

• Swap pineapple juice for passion fruit juice for a tangier twist.
• Add a small measure of honey syrup to soften the tartness.
• Garnish with a brûléed pineapple slice for an elegant finish.

TOP TIP: A proper French Martini should be shaken with ice until well-chilled, creating a light froth on top when strained.

8. Greyhound Cocktail (vodka and grapefruit juice)

Grapefruit meets the smoothness of vodka in this tart and tangy drink. It’s a classic combination known as a Greyhound cocktail and makes a perfect brunch cocktail if you’re tired of the usual orange juice business. Legend has it this cocktail got its name back in the 1950s when the popularity of vodka started to take off in the US. Although this delightful drink was originally made with gin, a restaurant chain in Greyhound bus terminals called Post House served theirs with vodka. Another great grapefruit-based drink to try is the Sea Breeze, which combines it with cranberry for some extra depth of flavor. 

Variations:

• Replace vodka with grapefruit-infused vodka for extra intensity.
• Add a dash of lavender syrup to coax out the floral notes.
• Mix in a splash of white cranberry juice for a delicate balance.

TOP TIP: Grapefruit juice can be intensely tart, so if you prefer a slightly mellower version, mix in a splash of honey syrup or elderflower liqueur.

You might also like: 11 Easy Peasy 2-Ingredient Cocktails to Try at Home. 

9. Vodka Cola (vodka and coke)

Wondering what to mix with vodka to make it taste good? If you don’t enjoy vodka, but that’s all you have in your bar, mix it with cola. This classic sweet and sugary mixer will go a long way to disguise the taste of vodka but will still have that boozy kick you’re craving. 

Ingredients

• 2 oz SKYY Vodka
• 4 oz Cola (vanilla or cherry-flavored cola works too)
• Ice

Method

1. Fill a glass with ice
2. Add the vodka and cola
3. Stir gently to combine
4. Adjust the ratio to taste

Variations:

• Replace cola with a spiced Mexican cola for extra depth.
• Add a few dashes of chocolate bitters for a rich, indulgent layer.
• Mix in a splash of cold brew coffee for a bold kick.

TOP TIP: The sugar in cola can overpower vodka’s subtleties, so consider using a high-quality craft cola with natural sweeteners for a smoother experience.

10. Vodka and lime juice

Vodka and lime are a classic combination, and the most important thing to remember when making this 2-ingredient vodka cocktail is the quality of the ingredients. 

Ingredients

• 2 oz SKYY Vodka
• 1 oz Lime juice, fresh
• Lime wedge, to garnish
• Ice

Method

1. Fill a glass with ice
2. Add the vodka and lime juice
3. Stir gently to combine
4. Garnish with a lime wedge

Variations:

• Add some simple syrup to create a Vodka Gimlet.
• Top it with club soda or lemonade for a gorgeous drink slightly lower in alcohol.
• Use lime cordial instead for a totally different-tasting drink
• Swap fresh lime juice for key lime juice for a slightly sweeter, more floral vibe.
• Muddle fresh mint or basil for a herbal twist on this classic mix.
• Add a splash of coconut water for a subtle tropical undertone.

TOP TIP: If you want to enhance the depth of flavor of a lime and vodka drink, try expressing a lime peel over the drink before serving; it releases essential oils that add an aromatic boost.

You might also like: 15 Sublime Lime Cocktails You Need to Try 

11. Vodka and lemonade

This is a classic mixer for vodka, and while store-bought lemonade will do the trick, we prefer homemade. Effortless and delicious, a well-mixed vodka lemonade is always a great thirst quencher for hot summers. So, if life gives you lemons, make some sweet and sour lemonade and add vodka. 

Ingredients

• 2 oz SKYY Vodka
• 4 oz Lemonade, chilled
• Lemon wheel, to garnish
• Ice

Method

1. Fill a tall glass with ice
2. Add the vodka and lemonade
3. Stir gently to combine
4. Garnish with a lemon wheel

Variations:

• Use basil-infused lemonade for a herby freshness.
• Swap regular lemonade for pink lemonade for a fruity variation.
• Add a splash of passion fruit juice for a tropical upgrade.

TOP TIP:  Garnishing with a charred lemon wheel adds a touch of smoky complexity.

12. Vodka Martini (vodka and vermouth)

James Bond was probably the number one fan of vodka mixed with vermouth, and we’re a close second.  When you stir together vermouth with vodka and ice, you’re creating a Vodka Martini. While many people will argue that gin is a better choice for martinis, we say choose what you like. 

If you use good-quality vodka and great vermouth like Cinzano Extra Dry, you’re on to a winner! And while 007 was a fan of a shaken martini, it’s definitely better when stirred. It creates a less diluted drink and makes the vodka and vermouth shine. This classic martini is an excellent cocktail choice if you love a vodka-forward drink! Of course, you could always play around and try something a little more involved, like the Dirty Martini. 

Variations:

• Use a few drops of truffle oil for an earthy, luxurious note.
• Add a lemon twist and a rosemary sprig for extra aromatics.
• Try a 50/50 ratio of vodka and vermouth for a softer finish.

TOP TIP: Stirring rather than shaking ensures the drink remains clear and less diluted, keeping the bold vodka and vermouth flavors intact. 

You might also like: 26 Types of Martinis You Should Know. 

13. Vodka and iced tea

Vodka and iced tea is one of the best summer drinks out there, because it’s easy to make your own and control its strength, flavor, and sweetness. If you love vodka, then iced tea is a good choice as it won’t mask the taste but rather boost it. Flavor-wise, you can go in a lot of directions, and some of our best iced tea flavors include mango, mint, peach, and lemon. We suggest you play around and find your fave. 

Variations:

• Use chai tea for a spiced, warming variation.
• Mix in peach nectar for a sweet Southern twist.
• Try green tea for an earthier, more delicate version.

TOP TIP: The strength and depth of this cocktail depend on the tea you use. Brew your tea in advance and chill it well before mixing to avoid dilution.

14. Vodka and ginger ale

Ginger ale has a unique spicy sweetness that complements the smooth, clean taste of vodka, creating a perfectly balanced flavor profile. For instance, the Vodka and Ginger Ale Cocktail is a delightful drink that perfectly balances the bold flavors of vodka and the bracing taste of ginger ale. This drink is a beautiful marriage of a crisp, clean vodka base and the bubbly, spicy sweetness of ginger ale, resulting in a drink that is an invigorating sip.

Ingredients

• 2 oz SKYY Vodka
• 4 oz Ginger ale, chilled
• Lime wedge, to garnish
• Ice

Method

1. Fill a tall glass with ice
2. Add the vodka and ginger ale
3. Stir gently to combine
4. Garnish with a lime wedge

Variations:

• Stir in a splash of pear juice for a mellow fruit contrast.
• Use cranberry-flavored ginger ale for a tangy twist.
• Add a cinnamon stick for subtle spice and warmth.

TOP TIP: To enhance the balance of flavors, add a squeeze of fresh citrus. A few dashes of bitters can also elevate this simple drink into something more refined.

15. Black Russian (vodka and coffee liqueur)

Made with just vodka and coffee liqueur, the tempting Black Russian cocktail is surprisingly flavorsome, especially if sweetened cold coffee is your vibe. Fun fact: the Black Russian predates the White Russian; it was first poured in Brussels in the 1940s (nowhere near Russia!).

Variations:

• Replace coffee liqueur with hazelnut liqueur for a nutty profile.
• Add a splash of coconut milk for a velvety, tropical touch.
• Use espresso instead of liqueur for a more intense coffee hit.

TOP TIP: A large, slow-melting ice cube enhances the richness of a Black Russian by keeping it chilled without watering it down too quickly. 

Insider tips from our cocktail expert

We sat down with Tristram Fini from Campari Academy in the UK, and these are the insights we gained. Tris is an Australian mixologist from Perth who began his career at Campari Australia before joining Campari UK in 2022. Known for his expertise and passion for cocktails, this drinks maestro offers unique insights to elevate your mixology game, whether you’re a seasoned pro or a beginner looking to make your first classy clinker. 

Tris emphasizes that vodka’s neutral flavor profile is its greatest asset. This flexibility allows you to experiment with a wide range of mixers and flavors, making it an ideal spirit for creating diverse and innovative cocktails. Whether you prefer the simplicity of soda, the subtle complexity of tonic water, or the vibrant freshness of fruit juices, vodka can accommodate and enhance your favorite flavors. 

How the taste of vodka will influence your drink

According to Tris, the unique flavor profile of SKYY Vodka is influenced by the Bay Area water used in its preparation. SKYY Vodka uses a proprietary process to incorporate minerals from the Bay Area of San Francisco, including sodium, calcium, magnesium, and potassium, into its water. This adds a distinctive morishness and salinity to the vodka. This subtle saltiness makes SKYY Vodka an excellent choice for traditional cocktails with a twist, enhancing their flavor profiles. 

For instance, in a Salty Dog cocktail—made with vodka, grapefruit soda, and salt—the inherent salinity of SKYY Vodka naturally complements and enhances the drink’s flavors. In an Espresso Martini, Tris recommends using salted caramel simple syrup instead of conventional simple syrup to echo the vodka’s salty notes and create a more harmonious blend of flavors. 

When keeping things simple, pairing SKYY Vodka with citrus works particularly well due to the mineralization process. In a vodka soda, a grapefruit twist adds a touch of bitterness that balances perfectly with the vodka’s saltiness, creating a well-rounded and balanced flavor profile. 

Mistakes to avoid when making vodka cocktails

When crafting vodka cocktails at home, it’s crucial to avoid overpowering the delicate flavors of vodka with excessive sweetness or too many additional flavors. Unlike bold spirits such as cognac or whiskey, vodka can easily be masked by other ingredients. 

Vodka food pairings

When pairing food with vodka cocktails, the type of cocktail is key. For a Vodka Martini with extra vermouth, oysters make an excellent match due to their briny and mineral characteristics. SKYY vodka enhances this pairing, thanks to its Bay Area-inspired mineral notes. Raw seafood also pairs well with this cocktail. 

For a modern cocktail like a Cosmopolitan, balance is crucial. If made well, it pairs wonderfully with raw seafood. Additionally, the sweet and tart notes of a well-made Cosmopolitan complement slightly spicy dishes. Tacos al pastor, with their pineapple and chili flavors, make an excellent pairing choice.  

A well-chosen vodka can elevate the natural characteristics of your food pairings, creating a harmonious dining experience. 

Mix like a pro: Rum Mixers | Gin Mixers | Whiskey Mixers | Tequila Mixers

Homemade mixers

Creating your own mixers at home is a fantastic way to enhance the flavor and quality of your vodka cocktails. Not only do homemade mixers offer unparalleled freshness, but they also allow you to mix things up to suit your taste perfectly. Here are some easy and delicious homemade mixers that pair wonderfully with vodka:

Fresh fruit purées

Ingredients:

• 2 cups of fresh fruit (such as berries, mango, or peaches)
• 1 tablespoon of lemon juice
• 1-2 tablespoons of sugar (optional)

Instructions:

1. Wash and chop the fruit into small pieces.
2. Blend the fruit with lemon juice and sugar until smooth.
3. Strain the purée through a fine-mesh sieve to remove any pulp.
4. Store it in an airtight container in the refrigerator for up to a week.

Herb-infused syrups

Ingredients:

• 1 cup of water
• 1 cup of sugar
• 1/2 cup of fresh herbs (such as mint, basil, or rosemary)

Instructions:

1. Combine water and sugar in a saucepan and bring to a boil, stirring until the sugar dissolves.
2. Remove from the heat and add the fresh herbs.
3. Let the mixture steep for 30 minutes.
4. Strain out the herbs and transfer the syrup to a bottle or jar.
5. Store it in the refrigerator for up to a month.

Homemade lemonade

Ingredients:

• 1 cup of freshly squeezed lemon juice (about 4-6 lemons)
• 1 cup of water
• 1 cup of sugar
• 4 cups of cold water

Instructions:

1. Combine 1 cup of water and sugar in a saucepan and heat until the sugar dissolves to make a simple syrup.
2. In a pitcher, mix the simple syrup, lemon juice, and 4 cups of cold water.
3. Stir well and chill in the refrigerator before serving.

There you have it—a comprehensive guide to what to mix with vodka if you want to serve up a great drink. Sign up for our newsletter to for more drinkspiration, and remember to tag us when you post your cocktail pics to Instagram!

The difference between mezcal vs. tequila is basically about agave type and production method. Tequila must be produced using only blue agave, while mezcal can be made from dozens of agave varieties. Mezcal is traditionally cooked in underground pits lined with hot stones, giving it that signature smoky character. The production method affects how each liquor performs in cocktails, from Margaritas to Mezcal Palomas. 

The good news is that once you understand how production shapes flavor, it all clicks into place. You can then choose your base spirit with intention — whether you’re building a Margarita, shaking up a Mezcal Paloma, or going bold with an Oaxacan Old Fashioned. And that’s when your cocktails hit different. 

Mezcal vs. tequila: Agave types & ingredients

When you sip on mezcal vs. tequila, you’re tasting two distinct expressions of Mexico’s agave heritage. Tequila is made exclusively from Blue Weber agave, which gives it a naturally sweeter and more predictable profile.  

Mezcal, on the other hand, can be crafted from over 40 agave varieties. That’s where things get layered. This wide range of plants gives mezcal its earthy, smoky, and sometimes even fruity depth that people either obsess over or need a minute to appreciate. 

Let’s talk tequila agave for a second. Blue Weber agave is cultivated primarily in Jalisco and a few designated regions in Mexico. It’s harvested at peak maturity, then steamed in ovens to convert its sugars. That controlled process delivers consistency. Whether you’re mixing a Margarita or sipping a quality blanco neat, tequila tends to show up with clean agave notes, citrus brightness, and a rounded sweetness. Reliable, balanced, classic. 

And then there’s the unpredictable cousin, mezcal…  

Espadín (Agave angustifolia) is used to produce around 80% of all mezcal in Mexico. It’s naturally high sugar content ensures a generous yield, resulting in a spirit that leans slightly sweet with earthy notes of honey and roasted sweet potato. 

Mexicano (Agave rhodacantha) is a rarer variety. It creates mezcal that feels smooth and layered with fruity tones and a subtle whisper of anise. Fans of complexity love this one. 

Picture a towering agave plant over eight feet tall and weighing more than 450 pounds. That’s Arroqueño (Agave americana), an agave giant that produces a less sweet, deeply herbal and spicy mezcal. Each plant can yield up to 30 bottles, which makes it a serious prize for producers. 

Other varieties, like Karwinskii (Agave karwinskii) and Tepeztate (Agave marmorata), tell their own stories. The dense Karwinskii piñas can produce flavors that range from roasted vegetables and herbs to nutty notes. Tepeztate takes patience, sometimes decades to mature, delivering earthy aromas with flashes of tropical fruit. 

What’s the real difference between tequila and mezcal when it comes to agave?

Tequila is made from one agave variety, which creates a consistent, recognizable flavor profile. Mezcal can be made from many agaves, which means diversity, variation, and sometimes surprises in every bottle. 

You might also like: What to Mix with Tequila 

Location of tequila production vs. mezcal production

Tequila may be synonymous with Jalisco, but mezcal tells a broader story of Mexico’s regional traditions.  

Tequila is primarily produced in five regions: Jalisco, Tamaulipas, Michoacán, Nayarit, and Guanajuato. Jalisco, with its volcanic soil and ideal growing conditions, is the birthplace of Blue Weber tequila agave and the epicenter of tequila production. This centralized production helps create the consistency tequila is known for. 

Mezcal spans a much larger map. While Oaxaca is the heart of mezcal production, accounting for 85% of the country’s output, other regions like Durango, Guerrero, and Zacatecas contribute their own unique styles and flavors. Different varieties of mezcal agave, grown in different climates and soils, shape the final flavor. That’s why mezcal is often described as terroir-driven. 

Both spirits are protected by Denomination of Origin laws. This means tequila and mezcal can only be produced in specific regions of Mexico under regulated standards, preserving authenticity and regional identity. 

Think about it this way: tequila is like a classic novel from a single author, while mezcal is an anthology, with each region contributing its own compelling chapter. 

Quick summary

Tequila is primarily produced in five regions: 

• Jalisco (the heart of production) 

• Tamaulipas 

• Michoacán 

• Nayarit 

• Guanajuato 

Mezcal is produced across nine recognized regions, with Oaxaca leading at 85% of total production. Other key areas include: 

• Durango 

• Guerrero 

• Zacatecas 

• San Luis Potosí 

• Puebla 

• Morelos 

Now trending: Easy Mezcal Cocktails for Agave Lovers 

Method of cooking

The way agave is cooked is where the journey of tequila and mezcal takes a dramatic turn. For tequila, the process is clean and efficient. The agave piñas are steamed in above-ground ovens, preserving the plant’s natural sweetness and creating a crisp, refined flavor. 

Mezcal embraces tradition with a touch of fire. The piñas are roasted in underground fire pit ovens, a method that dates back centuries. This labor-intensive process infuses the agave with an earthy depth that defines mezcal’s flavor. It’s a smoky whisper of history, where the flames meet the earth to create something extraordinary. 

Both methods use tahonas (stone mills made from volcanic rock, powered by humans or animals) to crush the cooked piñas and extract their juices. This ancient technique ensures that every drop carries the essence of the agave. 

¡Salud! Your Guide to the Best Tequila for Margaritas 

Why is mezcal smoky?

Mezcal’s signature smokiness comes from its traditional roasting method, which is similar to barbecue-style slow-cooking. Agave piñas are buried in underground fire pit ovens, where they roast over hot stones for several days.  

This allows the smoky, earthy flavours to seep deep into the agave, creating the bold, complex taste that sets mezcal apart from tequila’s cleaner, sweeter profile, and makes for deeply layered, compelling cocktails.  

Learn more: The Best Tequilas for Sipping

Method of distillation

Distillation is where mezcal and tequila further carve out their identities. Tequila is typically distilled in copper pots, sometimes twice or even three times, to achieve a smooth, clean profile that highlights the Blue Weber agave’s natural sweetness. Copper helps remove heavier compounds, which results in a brighter, more polished mouthfeel. 

Mezcal, on the other hand, leans into its roots. Many producers use clay pots for distillation, a method that dates back generations. Clay stills retain more weight and character, adding texture and a subtle mineral edge. That choice shapes mouthfeel as much as flavor. 

While tequila often delivers a refined, clean finish, mezcal embraces its artisanal soul, offering a more layered and textural experience in every sip. 

Tequila: Distilled twice or three times in copper pot stills = smoother, refined flavor 

Mezcal: Often distilled in clay pot stills = earthy, robust, with a complex taste 

Tequila vs. mezcal at a glance

Tequila is made from one agave, Blue Weber, while mezcal can be made from many agave varieties. Tequila agave is typically steamed in ovens, whereas mezcal agave is roasted in underground pits, which creates its signature smoky edge. Tequila leans clean, bright, and consistent; mezcal shows more earth, texture, and regional variation. Tequila production is centered mainly in Jalisco, while mezcal spans multiple regions, led by Oaxaca. In cocktails, tequila often plays the reliable classic, while mezcal adds depth and a bold twist. 

Top tips from Tris

Want to dive deeper? Tristram Fini, a seasoned mixologist and renowned tequila expert from the Campari Academy UK has the inside info and valuable tips about mezcal vs. tequila.     

How cooking changes flavor

The traditional method of cooking mezcal involves placing the agave underground with volcanic rocks, wet Hessian sacks, and covering it all with dirt. This process creates that distinctive smoky character you get in mezcal. 

Both tequila and mezcal need to be roasted to make the sugars available for fermentation, unlocking fructans into simpler sugars like fructose and glucose. The difference is the cooking method. Because mezcal is roasted in underground pits, it develops that deep smoky flavor you won’t find in tequila. 

Also see: Must-Try Añejo Tequila Cocktails 

Types of mezcal 

There are three main types of mezcal, each bringing something different to the glass: 

• Mezcal industrial: Produced in a way that’s closer to tequila. It often has a milder flavor and a more straightforward profile. 

• Artisanal mezcal: The most common category worldwide. It’s made using brick ovens or traditional underground roasting and typically involves double pot distillation, resulting in richer flavor and more character. 

• Ancestral mezcal: Sticks strictly to traditional methods, often distilled in wood or clay stills. It tends to be intense and deeply expressive. 

Read next: Reposado Tequila Cocktails to Make at Home 

Regional styles

Beyond the main types, certain regional styles stand out. In Oaxaca, for example, there’s Pechuga, which is often made during seasonal harvest celebrations. It includes a third distillation with botanicals and a turkey breast suspended above the still, which adds subtle oiliness and aromatic depth. 

Another interesting style is Madrona, reserved for specific celebrations. This mezcal is left underground, developing its character and complexity until it’s ready to be enjoyed.   

Unique ideas: The Ultimate Guide to Gifts for Tequila Lovers 

When to use mezcal or tequila?

Choosing between tequila and mezcal comes down to the flavor you want in your cocktail. 

Use tequila when you’re building something bright, citrus-driven, and easy to sip. The smooth, slightly sweet profile of tequila makes it a natural fit for classics like a Margarita or Paloma, where clean agave notes and acidity lead the show. 

Use mezcal when you want smoke, depth, and a spirit-forward edge. Mezcal adds complexity to drinks like a Mezcal Paloma or an Oaxacan Old Fashioned, bringing that layered, smoky character that shifts the whole vibe. 

Learn more: Warming Espolòn Tequila Cocktails for Winter 

Mezcal cocktails to try

London Fog
Mezcal Old Fashioned
Naked & Famous
Mezcal Margarita
Mezcal Paloma
Oaxacan Negroni 

Tequila cocktails to try

Lime Margarita
Tequila Sunrise
Mexican Martini
Tequila Hot Chocolate
Paloma
Mexican Mule 

Final sip: Tequila vs. mezcal (TL;DR)

Tequila and mezcal are both agave spirits, but they’re made differently. Tequila uses one agave, Blue Weber, and is typically steamed and distilled in copper stills for a cleaner, more consistent profile. Mezcal can use many agave varieties and is often roasted underground, which creates its signature smoky depth. 

Flavor-wise, tequila leans bright and citrus-friendly, while mezcal brings earth, texture, and smoke. In cocktails, tequila shines in classics like the Margarita, while mezcal steps in when you want something bolder and more spirit-forward. 

There you have it folks! An overview of mezcal vs. tequila and how to enjoy these two Mexican liquors. Visit the Montelobos and Espolòn websites to stock up, explore our tequila recipes, and sign up for our newsletter to stay in the mix!