World Cocktail Day 2025: 5 Trending Summer Cocktails To Try

Author: Aishwarya S

Three glasses of drinks and a plate of sliced fruit sit on a balcony railing, overlooking a beach with rows of white umbrellas and sunbathers near the shoreline.

Every year, World Cocktail Day is marked around the globe on 13 May as a nod to thriving and ever evolving cocktail cultures. This is a day when mixologists come up with signature blends, cocktail lessons and workshops on the histories and origins of different mixes.

It is also that time of the year when a connoisseur can take a look at all the different mixology practices that are trending right now and the cocktail blends that are coming up as a result. Trying out these cocktails to mark this day can then become a way of exploring and understanding the dynamic world of mixology.

Read on below to know more about some of the trending summer cocktails that can be prepared as interesting alternatives for this World Cocktail Day:

A glass of yellow mango juice with ice cubes, garnished with a sprig of rosemary and mango cubes on a cocktail stick.

Coconut Cold Brew Highball

One of the drinks that has become quite popular in the mixology world is a coconut cold brew highball. This comes as no surprise because the drink brings together two ingredients that are not only suitable for summer weather but are also trending in culinary and mixology cultures. Cold brews are the newest beverage trend and everyone from influencers to celebrities to mixologists seems to be favouring this chilled option. Add to this a dash of coconut water in a very modern crossover and finish off the cocktail with 30 ml Baileys Original Irish Cream Liqueur or any other cream and coffee liqueur of choice.

A glass of espresso sits beside a bowl of yogurt topped with chopped nuts on a wooden tray.

Mango Yuzu Margarita

As Asian cuisine, complete with Japanese, Korean and Chinese repasts continues to make its presence known in modern culinary worlds, so too the fresh produce used to prepare these foods becomes popular additions to dishes and drinks. One such popular Asian ingredient is the citrus fruit yuzu, often used in Japanese culinary preparations. Put together a mango yuzu margarita cocktail to hop onto this fruity trend by blending yuzu juice with a dash of the summertime staple alphonso mango pulp and 30 ml Don Julio Blanco Tequila or any other premium tequila of choice.

A glass of orange-colored drink with a straw sits on a table next to a small copper lamp and a jar of flowers.

Lavender Grapefruit Spritz

Floral ingredients often take centre stage in mixology cultures. The current cocktail trend is no different. One of the most sought after drinks this World Cocktail Day is the lavender and grapefruit spritz which brings together a dash of fragrant lavender infused simple syrup with the contrasting acidity of 20 ml grapefruit juice and 30 ml Ciroc Ultra Premium Vodka or any other premium vodka of choice. Top the drink off with about 15 ml club soda to infuse into it a signature spritzy and fizzy texture.

A close-up of a foamy iced coffee drink in a glass with a metal straw and two mint leaves on top.

Tamarind Ginger Mule

Crafting cocktails that are a fusion of different culinary and mixology practices is among the more trending cocktail practices in contemporary cultures. A blend of Indian masalas with classic American cocktails is brought together in a tamarind ginger mule made using 30 ml Ketel One Premium Distilled Vodka or any other premium vodka of choice and a teaspoon of tamarind paste. The drink is finished off with about 60 ml ginger beer to introduce the ‘mule’ effect and the spicy and zingy notes of ginger into the recipe.

A glass of red cocktail with a large ice cube and a square of dark chocolate on top, placed on a speckled surface next to a large green leaf.

Black Cherry Negroni Sbagliato

Prepare a negroni sbagliato which was born out of a faux pas made by a bartender who swapped out the gin in the drink for a sparkling wine, leading to the creation of this complexly flavoured aperitif. Add 1 tablespoon of black cherry syrup to introduce tart and sweet flavours into the sbagliato. Alternatively, it is also possible to prepare a traditional black cherry negroni with the addition of 30 ml Tanqueray No. 10 Gin or any other premium gin of choice, to jump aboard the latest mixology trends, this World Cocktail Day.

Get inspired

A wine glass filled with an orange-colored drink, ice cubes, a metal straw, and garnished with a slice of orange, set against a blurred red background.

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About the Author

Aishwarya S

Aishwarya is a features writer engaged in telling stories about evolving mixology cultures and bartending trends. She writes on an array of subjects, including cocktail basics, home hosting tips, bartending 101s and narratives rooted in cocktail-making experiences. Fond of working with regional, seasonal flavours, she is not one to shy away from dabbling in experimental mixology.