30 Classic Cocktails Quiz

[B] Cuba | Born in Havana, likely descended from sailors’ “El Draque.” Use spearmint (yerba buena) lightly muddled for bright oils.

[A] Gin | The 1:1:1 of gin, Campari, and sweet vermouth since 1919 Florence. Stir, orange peel for aromatics.

[A] Sugar cube | The ur-cocktail (spirit–sugar–bitters–water), documented in 1806. The cube controls dilution and sweetness.

[B] Salt | Salt amplifies lime and tequila via contrast. Classic spec: tequila, orange liqueur, lime; Tommy’s swaps in agave.

[B] Sweet | Rye (or bourbon) with sweet vermouth and bitters since Gilded Age NYC. “Perfect” = half sweet, half dry.

[C] Rum | A minimalist triangle—rum, lime, sugar—born near Santiago de Cuba. Shake hard, no blender.

[D] Egg white | Dry-shake then ice-shake for that silky cap. Bitters on the foam are perfume, not decoration.

[A] Lemon | Essentially sparkling lemonade with gin. The “Collins family” traces back to Jerry Thomas (1876).

[C] Cranberry | ’90s NYC icon: vodka, orange liqueur, lime, cranberry. Fresh lime keeps it snappy, not candy.

[D] Dark rum | Gosling’s Black Seal with ginger beer is the trademarked Bermuda combo. Lime wedge, storm guaranteed.

[A] Peach purée | Venice’s Harry’s Bar mixed white peach with bubbles. Named for painter Giovanni Bellini’s rosy hues.

[C] Grapefruit soda | Mexico’s crowd-favorite: tequila + Squirt/Jarritos + salt. A pinch of salt inside boosts fruit.

[D] Peychaud’s bitters | New Orleans classic: rye (or cognac), sugar, Peychaud’s, absinthe rinse. Anise vapors set the stage.

[B] Irish whiskey | Invented for chilled travelers in 1940s Ireland. Hot sweet coffee makes the cream float like a cloud.

[C] Rum | Trader Vic’s 1944 spec: rum-forward with lime, curaçao, and orgeat. Two-rum blends add bass notes.

[A] Champagne | Gin, lemon, sugar topped with Champagne; light but sneaky. Named after a WWI field gun.

[D] Copper mug | The icy metal sells the sensation and the brand story. Vodka, ginger beer, lime—simple theater.

[B] Cachaça | Brazil’s sugarcane spirit muddled with lime and raw sugar. Crushed ice turns it into carnival.

[C] Crème de violette | The purple tint is literal. Maraschino adds cherry-almond complexity.

[D] Gin | Summer in a jug: Pimm’s, “lemonade” (lemon-lime soda), fruit, mint. Wimbledon in liquid form.

[A] Bourbon | Negroni’s whiskey cousin—bourbon, Campari, sweet vermouth. Richer, rounder, still bitter-backboned.

[B] Cognac | Cognac, Cointreau, lemon—hotel-bar elegance in three moves. Sugar rim optional, balance essential.

[C] Lime | Once made with Rose’s Lime Cordial on ships; now often fresh-juiced for snap. Gin keeps it herbaceous.

[D] Fresh espresso | Bradsell’s 1980s Soho creation: vodka, coffee liqueur, hot shot shaken cold. Foam is the signature.

[A] Italy | Venetian 3-2-1: Prosecco, Aperol, soda. Orange wheel isn’t garnish, it’s the nose.

[B] Crème de cassis | Blackcurrant liqueur topped with Champagne. Burgundy roots, brunch energy.

[C] Triple sec | It’s a “no-tea” tea: stacked clear spirits plus cola. Orange liqueur ties flavors together.

[D] Bourbon | Kentucky Derby tradition in a frosty silver cup. It’s basically a mint garden wearing a bourbon coat.

[A] Red | The classic is ruby and fruit-soaked; white versions are modern riffs. Citrus wheels signal party mode.

[C] Vodka | Tomato, spice, celery drama—brunch’s unofficial shield. A squeeze of lemon wakes the whole glass.