The days of flavorless, uninviting cocktails that can be executed in mere seconds are soon to be in the past. The introduction of unique spirits, and the use of fresh ingredients, spirit infusions, and homemade bitters have changed our cocktail culture forever.

Even as many young mixologists experiment to create unique and authentic libations, one thing still holds true: the classics from the past will never be forgotten. In fact, most of the innovative cocktails of today’s outstanding “bar chefs” are simply twists on old classic recipes. Now more than ever, classic cocktails are the “go-to” recipes for these bartenders. I have created a list of five classic cocktails that I feel will be the most successful in 2010.

Original BACARDI® Daiquirí

The story behind the Daiquirí  dates back to 1898 when an engineer by the name of Jennings Stockton Cox stumbled upon the idea of squeezing local limes into his BACARDI® rum. Cox worked in mines located in Daiquirí , South-East Cuba. He mixed a little water, sugar and ice to create a refreshing drink that he and his colleagues greatly enjoyed after working in the intense tropical heat. The Daiquirí  is a perfect balance of sweet, sour and balanced  rum flavor.

Ingredients:

2 parts BACARDI® Superior Rum

1 part freshly squeezed lime juice

2 heaping teaspoons of white sugar (caster)

ice

Preparation:

1. Mix together ingredients in a cocktail shaker, shaken vigorously with ice until chilled. Then strain into a chilled martini glass.

BOMBAY SAPPHIRE® Gin Clover Club

This cocktail was introduced from pre-prohibition by an experienced bartender at a Philadelphia men’s club called the Bellevue-Stratford Hotel. The classic drink has a growing interest in today’s mixology scene, not only, because of its perfect balance of flavors, but also, the use of an interesting fresh ingredient: egg whites.  

Ingredients:

1 1/2 oz. BOMBAY SAPPHIRE® gin

1/4 oz. grenadine

1/4 oz. raspberry syrup

1 tsp. sugar

1 egg white

Preparation:

1. Shake all ingredients vigorously with ice for about 30 seconds; then strain into a chilled cocktail glass.