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What’s the most popular cocktail in the world right now?

We would like to present you some interesting new discoveries about which drinks are currently in vogue. And the latest research couldn’t be timelier – with cocktail consumption on the rise around the world.

The ‘Old Fashioned’ has been revealed by the world’s largest producer of spirits, Diageo, as the most popular drink being ordered in bars right now, according to a survey of the world’s best bartenders.

Ordered by James Bond himself in Thunderball, it’s made by mixing sugar with bitters, a generous glug of bourbon whiskey, like Bulleit bourbon, and a twist of citrus rind. It’s traditionally served in a short tumbler called an ‘Old Fashioned glass’ – hence the name. And now it’s been crowned the consumer cocktail of choice.

Hot on the heels of the Old Fashioned is the Italian dark horse ‘Negroni’ – made with one-part Tanqueray No.TEN gin, one-part vermouth rosso, one-part Italian aperitif and garnished with orange peel. This sophisticated, bittersweet, continental cocktail may have been around since the 1860s, but it’s certainly a favourite in bars right now.

Old Fashioned and Negroni’s retro charm is all part of a cocktail revolution that’s taking the world by storm. In the latest IWSR report, beer volumes fell 1.8% around the world, and wine sales dipped by 0.08% (IWSR drinks market analysis 2016). But sales of spirits like gin and whisky, are on the up. And it’s the millennials that are leading the cocktail charge, with almost 9 out of 10 (88%) younger drinkers enjoying mixed drinks on a night out (Cellar Trends). And that’s because, according to World Class Bartender of the Year 2017 Kaitlyn Stewart, consumers no longer see cocktails as an afterthought.

“The Old Fashioned and Negroni are classic cocktails that have stood the test of time. There are countless variations, but when executed perfectly in any bar around the world, they always taste exactly how you want them too,” says Stewart.

Whisky Sour, Margarita and Moscow Mule are next, when it comes to consumers’ current likes. Espresso Martini, Daiquiri, Dry Martini, Tom Collins and Manhattan also squeezed their way into the top 10 favourites list.

“Any of the top cocktails can easily be made at home. The nice thing about classic cocktails, is that they aren’t over complicated. There tends to be three ingredient recipes that any home bartender can attempt with ease. Simply stocking quality products like Johnnie Walker Black Label whisky, Ketel One Vodka, Zacapa Rum or a quality single malt whisky like Talisker in your home bar, will have you a third of the way to success!” adds Stewart.

Diageo World Class recently carried out this far-reaching survey of the consumer preferences, in time for World Cocktail Day 2018. No stone was left unturned in finding out cocktail secrets from behind bars across the globe with respondents from a vast mix of countries, including: Puerto Rico, Portugal, Greece, Norway, Iceland, UAE, Beirut, USA, Canada, Hong Kong and the Philippines.

“We surveyed the world’s best bartenders from the four corners of the globe and it is incredible to see the renaissance of these important and timeless cocktails picking up pace everywhere,” says Global Cocktailian, Lauren Mote. “The cocktail revolution is here people! It is time to embrace it! We hope you feel inspired to take on these classics”.

Old Fashioned 

September 27-29, we are waiting for you at BAROMETER International Bar Show 2019. More than 100 lectures, master classes and tastings from the world's best experts and leading brands. Tickets are on sale now!

2oz Bulleit Bourbon

4 dashes Angostura Bitters

1 sugar cube

1 orange peel

METHOD: Muddle sugar and bitters together in a mixing glass. Slowly add bourbon while stirring over ice. Stir until sugar has dissolved. Strain over fresh ice and garnish with an orange twist and cherry.



0.75oz Tanqueray NO. TEN Gin

0.75oz Italian liqueur

0.75oz Sweet Vermouth

METHOD: Combine all ingredients into a mixing glass. Stir for 10 seconds. Strain over fresh ice and garnish with an orange twist.


Whisky Sour 

1.5oz Johnnie Walker Black Whisky

0.75oz lemon Juice

0.5oz simple syrup (1:1 ratio)

1 Egg white

2 Dashes Angostura Bitters

METHOD: Combine all ingredients into a shaker tin. “Dry” shake for 7-10 seconds. Add ice and “wet” shake for 7-10 seconds. Fine strain into a small rocks glass or coupe. Garnish with 2-3 dots of bitters.



1.5oz Don Julio Blanco Tequila

0.5oz orange liqueur

0.75oz lime juice

0.25oz simple syrup (1:1 ratio)

salt rim (optional) 

METHOD: Combine all ingredients into a shaker tin. Shake for 7-10 seconds. Strain into rocks glass over fresh ice. Garnish with an orange twist.


Moscow Mule 

1.5oz Cîroc Vodka

0.5oz lime juice

3.5oz ginger beer

METHOD: Build or shake. Serve in a copper mug over crushed ice. Garnish with a lime wheel and a dash of Angostura bitters.


Espresso Martini 

1.5oz Ketel One Vodka

0.5oz coffee liqueur

1oz cold brew coffee

0.5oz simple syrup (1:1 ratio) 

METHOD: Combine all ingredients into a shaker tin. Shake for 7-10 seconds. Fine strain into a coupe glass. Garnish with three coffee beans.



2oz Zacapa Rum

1oz lime juice

0.75oz simple syrup (1:1 ratio) 

METHOD: Combine all ingredients into a shaker tin. Shake for 7-10 seconds. Strain into a cope glass. Garnish with a lime wheel.


Dry Martini 

2oz Tanqueray NO. TEN Gin

0.25oz Dry Vermouth

1 dash orange bitters  

METHOD: Combine all ingredients into a mixing glass. Stir for 7-10 seconds. Strain into a chilled coupe glass. Garnish with a lemon twist.


Tom Collins

1.5oz Tanqueray NO. TEN Gin

0.5oz lime juice

0.25oz lemon Juice

0.25oz simple syrup 

top with soda

METHOD: In a shaker tin, combine all ingredients (excluding soda). Shake for 5-7 seconds. Strain into a Collins glass over fresh ice. Top with soda and garnish with a lemon and lime wheel.



1.5oz Bulleit Rye Whiskey

0.5oz Sweet Vermouth 

2 dashes Angostura Bitters

1 dash orange bitters

In a mixing glass combine all ingredients. stir for 7-10 seconds. Strain into a chilled coupe glass. express the oils from an orange peel, then discard. Garnish with a cherry.


By Tessa Parry-Wingfield

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