Cheers to the New Year! Make your night really go with a bang by mixing up one of these classy international cocktails from our drinks expert Olly Smith’s zingy new book



The origins of this simple yet sublime three-ingredient cocktail are said to lie with barman Johnny Mitta of the Hôtel Chatham in Paris in the early 20th century. Any cocktail that showcases the aromatic white wine Lillet Blanc gets my vote.

  • Ice cubes
  • 45ml (1½fl oz) gin
  • 15ml (½fl oz) cherry brandy
  • 15ml (½fl oz) Lillet Blanc (from larger supermarkets and wine merchants)
  • Maraschino cherry, to garnish


Cocktail shaker, strainer, cocktail stick

Fill a cocktail shaker with ice. Add all the ingredients. Shake vigorously to combine and chill. Strain into a chilled cocktail or coupe glass. Garnish with a speared cherry.



A tropical twist on the classic Mojito.

  • 8 mint leaves, plus extra to garnish
  • 1 lime, cut into quarters
  • Crushed ice
  • 45ml (1½fl oz) three-year-old Cuban rum (or other white rum)
  • 15ml (½fl oz) pineapple liqueur (try Tesco)
  • 45ml (1½fl oz) pineapple purée
  • Soda water, to top


Muddler, long bar spoon

Muddle the mint and lime pieces in a collins (tall, narrow) glass. Three-quarters fill the glass with crushed ice and add the remaining ingredients except the soda water. Churn gently with a bar spoon to combine and chill. Top with soda water and churn once more. Cap with crushed ice. Garnish with a sprig of fresh mint.



This is basically instant Sangria – swap lemon soda for any citrus soda you like.

  • ½ an orange, sliced, plus extra to garnish
  • ½ a lemon, sliced, plus extra to garnish
  • Ice cubes
  • 750ml (25fl oz) red wine
  • 120ml (4fl oz) Spanish red vermouth
  • 750ml (25fl oz) lemon soda


Long bar spoon

Add the citrus fruit to a pitcher and half-fill with ice. Add the rest of the ingredients and stir. Top with ice, stir to combine and chill. Serve in chilled glasses and garnish with slices of fruit.



As Shakespeare’s Ophelia hands out flowers and herbs she says: ‘There’s rosemary, that’s for remembrance.’ This is an apt cocktail to raise to absent friends.

For the rosemary Syrup

  • 500ml (17fl oz) water
  • 500g (17oz) golden caster sugar
  • 2 rosemary sprigs

For the cocktail

  • Crushed ice
  • 45ml (1½fl oz) blended Scotch whisky
  • 22.5ml (¾fl oz) freshly squeezed lemon juice
  • 15ml (½fl oz) rosemary syrup
  • 15ml (½fl oz) crème de mûre (blackberry liqueur, or try crème de cassis)
  • A blackberry and a small rosemary sprig


Long bar spoon

Heat the water and the sugar in a pan. Once the sugar has dissolved, add the rosemary. Cover and simmer gently for 15 minutes. Leave to infuse for 24 hours. Pass through a sieve and decant into a sealable container. Will store for up to a month.

Three-quarters fill an old-fashioned glass (short tumbler) with crushed ice. Add the Scotch, lemon juice and rosemary syrup. Churn with a bar spoon to chill and combine. Cap with a little more crushed ice and drizzle the crème de mûre on top. Garnish with a single blackberry and a sprig of fresh rosemary.



New Zealand has a thriving kiwi fruit industry – the tart green zingers with their furry coats are electrifying in the intensity they bring to cocktails.

For the honey syrup

  • 540ml (18fl oz) water
  • 540ml (18fl oz) runny honey

For the cocktail

  • 8 mint leaves
  • 1 kiwi fruit, cut into quarters, plus extra slice to garnish
  • Ice cubes
  • 45ml (1½fl oz) gin
  • 15ml (½fl oz) triple sec
  • 15ml (½fl oz) freshly squeezed lemon juice
  • 15ml (½fl oz) honey syrup


Muddler, cocktail shaker, strainer

For the syrup, heat the water and the honey together gently. Cover and simmer for 5 minutes – do not let it boil. Decant into a sealable bottle. Cool completely before use. Will store for up to a month.

Muddle the mint and the kiwi fruit in the bottom of a cocktail shaker. Fill with ice and add the remaining ingredients. Shake vigorously to combine and chill. Strain into a chilled cocktail glass. Garnish with a slice of kiwi fruit.



Cake, chocolate and coconut, the lamington is as Aussie as kangaroos, Kylie and cricket. Lamingtons even have their own national day of celebration!

  • Chocolate sauce
  • Desiccated coconut
  • Ice cubes
  • 22.5ml (¾fl oz) vanilla vodka
  • 22.5ml (¾fl oz) coconut rum
  • 22.5ml (¾fl oz) Baileys Irish Cream
  • 30ml (1fl oz) cream


Cocktail shaker, strainer

Gently dip the rim of a chilled coupe glass in chocolate sauce then into desiccated coconut.

Fill a cocktail shaker with ice. Add the remaining ingredients. Shake vigorously to combine and chill. Strain into the rimmed coupe glass.

World Cocktail Atlas by Olly Smith, published by Quadrille, £22, is out now. To order a copy for £18.70 go to or call 020 3176 2937. Free UK delivery on orders over £25. Promotional price valid until 13/01/2024. Photography © Matt Russell