A Signature drink is any unique or original drink that expresses the nature of the person or establishment creating it. [1] [2]
Signature drinks often incorporate local ingredients and culture. They can be fashioned or designed to represent a theme or color. Many cultures, states, cities, restaurants, bars, etc. have Signature drinks that represent the customs and prides of the people who live in the area or near the establishments boasting the unique beverage.
Signature drinks have a long and colorful history and were being invented well before the 21st century. Signature cocktails are most often designed after the spirit produced in the country where the drink is coming from. Stories exist for many alcoholic beverages including vodka, gin, tequila, bourbon, and liqueurs of all kinds.
An example of a Signature drink being concocted with a particular liquor is rum and the Mojito. Historians suggest that the Mojito came about when slaves working in the fields in the late 19th century invented it, using guarapo, rum, and lime juice. Although this story seems to be related to, or more likely, confused with the origin of the daiquiri, another popular Cuban drink. Another popular legend is that an English pirate, an associate of Sir Francis Drake, concocted a beverage similar to the Mojito whilst in Havana by mixing aguardiente, sugar, lime, and mint as a cure for the scurvy and dysentery plaguing the ship's crew. Shortly after, a cocktail known as “El Draque,” which was made with similar ingredients, became popular in Cuba. [3]
An example of a Signature drink designed for an establishment is the Bellini. It was concocted by Giuseppe Cipriani, the bartender and owner of Harry's Bar in Venice, Italy. Italian white peaches were one of Cipriani's favorite fruits, but were only available from June to September. In a moment of inspiration, he created this refreshing summer beverage by combining the fresh white peaches with prosecco. He named his cocktail after Giovanni Bellini, a famous Italian painter from the late 15th century. [4]
Signature drinks have become popular as bartenders, bars, and restaurant strive to distinguish themselves from their competitors. Signature drinks enhance a patron's experience and create a draw for the special events industry, as it can be used to continue a key color or theme into the bar area. At wedding receptions and events, a signature drink in lieu of offering an entire bar, thus saving money. The drink reflects the wedding party's tastes. Wedding companies assist couples with the formulation of signature drinks. [5] [6]
Many liquor companies are coming out with all sorts of versions of flavored spirits. With signature drinks it is customary to infuse the liquor yourself, therefore creating a unique concoction. The use of fruit-infused liquors is gives creators a wide range of fruits to choose from. Also the vibrant colors of individual fruits add to the drink's personality.
The use of herbs to infuse spirits has created a different line of cocktails. These herb-infused drinks tend to be more savory then sweet and lend a different taste to the occasion. The use of Basil, Rosemary, Sage, Tarragon, Thyme and Mint are becoming common in the drink arena. [7] Edible flowers, floral extracts, and floral-based spirits are occasionally incorporated. Edible flowers like Anise Hyssop, Carnation petals, Lavender, Rose petals and Violets will add complex floral or vegetative elements to mixed drinks. Syrups and extracts infused with petals and stems incorporate a more concentrated flavor of the blossoms to cocktails. Floral garnishes infuse the cocktail aroma with a stronger floral note and add beauty to the presentation. [8]
The purpose of the United States Bartenders’ Guild (USBG) is to improve customer-bartender relations and increase the prestige and knowledge of practicing bartenders. They host an annual bartending competition where bartenders are given the task of creating unique drinks. USBG members also participate in many other events and competitions during the year. [9]
The World Barista Championship is a premier competition that consists of the winners of the National Barista Championship. These contestants are challenged to make twelve coffee beverages, four of which are signature drinks.
Tales of the Cocktail is the largest festival of its kind and is dedicated to the advancement of the craft of the cocktail through education, networking and promotion. The festival is held annually in New Orleans, LA. [10] Dale DeGroff, King Cocktail, is a master mixologist and has been a presenter at this event.
A liqueur is an alcoholic drink composed of spirits and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-aged, beyond a resting period during production, when necessary, for their flavors to mingle.
Mojito is a traditional Cuban punch. The cocktail often consists of five ingredients: white rum, sugar, lime juice, soda water, and mint. Its combination of sweetness, citrus, and herbaceous mint flavors is intended to complement the rum, and has made the mojito a popular summer drink.
Caipirinha is a Brazilian cocktail, of São Paulo origin, with cachaça, sugar, lime, and ice. The drink is prepared by mixing the fruit and the sugar together, then adding the liquor.
The daiquiri is a cocktail whose main ingredients are rum, citrus juice, and sugar or other sweetener.
The term punch refers to a wide assortment of drinks, both non-alcoholic and alcoholic, generally containing fruits or fruit juice. The drink was introduced from the Indian subcontinent to England by employees of the East India Company in the late 17th century. Punch is usually served at parties in large, wide bowls, known as punch bowls.
A bartender is a person who formulates and serves alcoholic or soft drink beverages behind the bar, usually in a licensed establishment as well as in restaurants and nightclubs, but also occasionally at private parties. Bartenders also usually maintain the supplies and inventory for the bar. As well as serving beer and wine, a bartender can generally also mix classic cocktails such as a Cosmopolitan, Manhattan, Old Fashioned, and Negroni.
A liqueur coffee is a caffeinated alcoholic drink that consists of a shot of liqueur, mixed with coffee. It is typically served in a liqueur glass, often accompanied with cream and sugar. Coffee liqueur beverages are served in different fashions and can be found throughout many countries. One of the most popular liqueur coffee beverage is commonly known as Irish coffee. Liqueur coffee beverages are largely classified as cocktails as well as digestifs which are aimed at aiding the digestive process typically after a meal.
Mekhong (แม่โขง) is Thailand's first domestically produced branded golden spirit. It is also known as "The Spirit of Thailand".
A Bellini is a cocktail made with Prosecco and peach purée or nectar. It originated in Venice, Italy.
A flaming drink is a cocktail or other mixed drink that contains flammable, high-proof alcohol, which is ignited before consumption. The alcohol may be an integral part of the drink, or it may be floated as a thin layer across the top of the drink. The flames are mostly for dramatic flair. However, in combination with certain ingredients, the flavor of the drink is altered. Some flavors are enhanced, and the process may impart a toasted flavor to some drinks.
The Pimm's cup is a cocktail that is popular in England, in the United Kingdom. It is one of numerous fruit cups, a type of cocktail with gin, a soft drink, and fruit. Its primary spirit is Pimm's No. 1 Cup, a gin-based beverage flavoured with fruits and spices invented around 1823 as a health drink.
The Blue Hawaii is a tropical cocktail made of rum, pineapple juice, Blue Curaçao, sweet and sour mix, and sometimes vodka.
A Mitch Morgan is a cocktail that consists of a shot of bourbon whiskey served with a piece of fried bacon as a cocktail garnish and served in a glass coated on the inside with a thin veneer of bacon grease.
In terms of mixed drinks, shrub is the name of two different, but related, acidulated beverages. One type of shrub is a fruit liqueur that was popular in 17th and 18th century England, typically made with rum or brandy and mixed with sugar and the juice or rinds of citrus fruit.
A well drink or rail drink is an alcoholic beverage or mixed drink made using the lower-cost liquors stored within easy reach of the bartender in the bar's "speed rail", "speed rack", or "well", a rack or shelf at a lower level than the bar that the bartender uses to prepare drinks. In any given establishment, the rail/well liquors available may also be known as the "house pours", "house brands", "house spirits", "pour brands", or "proprietary spirits".
Lanique is a strong 39% spirit liqueur made with Attar of Rose that is created by steam distilling thousands of rose petals. Lanique is often used in classic cocktails to add a rose flavour to them or due to its high alcohol strength as a drink in its own right with tonic or lemonade. It is now produced in the UK and owned by a Jersey based company.
The suffering bastard is the name for two different mixed drinks, one being more of a standard cocktail associated with World War II and the other being more of an exotic drink associated with Tiki bars. As is the case with many cocktails, there are multiple recipe variations and historical origins have been argued and changed over time. Two of the earliest recipe versions have very different ingredients. One from bartender Joe Scialom (1942) calls for brandy and gin, while another from Tiki pioneer Victor J. Bergeron primarily uses rum along with "secret ingredients" and is known for being garnished with a cucumber.
The Queen's Park Swizzle is a classic rum cocktail that originated in Trinidad.
