Across the globe, each region has created signature cocktails that reflect its climate, traditions, and flavour preferences. From creamy after-dinner indulgences to citrusy classics and sparkling aperitifs, these drinks tell stories of the places they come from and the people who perfected them. Here, we shake up six unique cocktails from six continents.
 
Asia
Singapore Sling – Singapore
 
Renowned for its vibrant pink hue and complex layers of flavour, the Singapore Sling stands as Asia’s most famous cocktail, a drink that blends history, mystery, and tropical charm. Created around 1915 by Ngiam Tong Boon, a bartender at the Raffles Hotel’s Long Bar in Singapore, the cocktail evolved from the simple gin slings popular at the time into a fruity, aromatic showpiece. Early versions of the drink were likely far simpler than the one known today, typically combining gin with citrus juice, soda water, and liqueurs such as cherry brandy and Bénédictine. Some accounts even suggest red wine may have been included.
 
Because no definitive recipe was formally recorded, the Singapore Sling gradually became a cocktail shaped by interpretation. Over time bartenders expanded the formula, building on the original components with additions such as pineapple juice, grenadine, orange liqueur and a dash or two of bitters. Even today, the exact balance varies from bar to bar, allowing bartenders to put their own spin on the drink. A mocktail version keeps the same tropical and fruity character by mixing pineapple and lime juices with grenadine or cherry syrup, topped with soda water.
 
Africa
Don Pedro – Cape Town, South Africa
 
At its heart, the Don Pedro is an adult milkshake – rich, creamy, and indulgent. Africa’s take on the dessert cocktail, it was created in South Africa during the 1970s and has since become a staple on restaurant menus, often ordered as either ‘Don Pedro’ or ‘Dom Pedro.’ (In Afrikaans, ‘dom’ means ‘dumb,’ a playful nod to how easy it is to overindulge. Traditionally blended with vanilla ice cream, double cream, and a splash of whisky. The standout version stars Amarula, South Africa’s famous cream liqueur made from marula fruit, bringing in whispers of caramel, vanilla, and a hint of fruity sweetness. The drink is finished with a sprinkle of grated chocolate.
 
It works just as well as a comforting after-dinner drink as it does a sweet treat on its own, and its creamy richness makes it easy to go back for another. Over the years, bartenders have experimented with different variations, sometimes swapping the whisky for coffee liqueur, Kahlúa, Frangelico or even brandy to add a little extra depth. A mocktail version blends vanilla ice cream and cream with a splash of espresso or caramel syrup.
 
North America
Margarita - Mexico
 
Celebrated across the globe for its perfect harmony of sweet, sour, and salty flavours, the Margarita is a tequila-based cocktail that has become synonymous with summer. Its classic recipe combines tequila, fresh lime juice, and orange liqueur, served in a salt-rimmed glass and either shaken over ice, blended for a frozen variation, or poured straight up. The cocktail’s history traces back to the “Tequila Daisy” of the 1930s, with margarita being the Spanish word for ‘daisy.’ These early Daisy-style cocktails combined spirit, citrus, and sweetness, laying the groundwork for the modern recipe. By the late 1930s, similar drinks appeared in cocktail books in both Mexico and the United States. It wasn’t until the early 1950s that the name “Margarita” began appearing consistently in print.
 
What makes the Margarita so timeless is its simplicity; it showcases tequila’s earthy agave character, while lime brings brightness and orange liqueur softens the edges. The salted rim heightens the citrus and adds contrast, turning three core ingredients into something greater than the sum of their parts. A Margarita mocktail blends fresh lime and orange juice with a touch of agave or syrup, topped with sparkling water and served with a salted rim.
 
South America 
Caipirinha – Brazil
 
Pronounced kai-pur-reen-yah, the Caipirinha is Brazil's national cocktail and a global classic. The name translates loosely to ‘little countryside drink', referencing its rural origins in the Paraty region of São Paulo. The drink is prepared by muddling fresh lime wedges with sugar, topping them with cachaça – the country’s signature sugar cane spirit and finishing with crushed ice. Served in a lowball glass, it achieves a harmonious balance of sweet, tart, and subtly earthy flavours. Outside Brazil, limes are often used instead of the small green lemons native to the country, but the result remains bright and refreshing.
 
Legend has it the drink began as a home remedy during the Spanish Flu at the end of World War I, when early versions reportedly combined cachaça, green lemon, honey and garlic, believed to boost immunity. Over time, honey and garlic were replaced with sugar and ice – transforming medicinal folklore into one of the world’s most refreshing cocktails. A tiny pinch of salt is sometimes added to enhance the citrus notes even further. A mocktail version muddles fresh lime and sugar as usual, then swaps the cachaça for non-alcoholic cane-style spirits.
 
Europe
Aperol Spritz – Italy
 
With its unmistakable bright orange colour and gently bittersweet flavour, the Aperol Spritz has become one of Italy’s most recognisable cocktails and a symbol of relaxed aperitivo culture. The idea of a “spritz” actually dates back to the 1800s in northern Italy, when soldiers from the Austro-Hungarian Empire would dilute local wines with a splash of water or soda. Aperol itself arrived later, created in 1919 by brothers Luigi and Silvio Barbieri in Padua, eventually giving the classic spritz its now-famous vibrant twist. Combining Prosecco, Aperol, and a splash of soda, the modern Aperol Spritz emerged in the 1950s and quickly evolved into a globally loved low-alcohol cocktail that’s perfect for pre-dinner enjoyment.
 
That distinctive bittersweet kick comes from Aperol’s closely guarded blend of herbs and roots, giving the drink a gentle complexity that balances beautifully with sparkling Prosecco and a splash of soda, poured over ice and finished with a slice of orange. Across Italy, the Aperol Spritz defines aperitivo hour: friends gathering for drinks before dinner. A mocktail version captures the same vibrant colour and bittersweet notes by substituting the Aperol with an alcohol-free aperitif and replacing Prosecco with sparkling water or non-alcoholic sparkling wine.
 
Oceania
L&P Highball – New Zealand
 
The L&P Highball is New Zealand’s quintessential summer cocktail: bright, fizzy, and effortlessly refreshing. Built around the country’s iconic lemon-flavoured soft drink, Lemon & Paeroa, it pairs the soda with a spirit and a splash of citrus, served over ice in a tall glass. Light, zesty, and perfectly effervescent, it embodies the laid-back charm of Kiwi summers and has become a staple for barbecues, outdoor gatherings, or simply lounging in the sun. The drink’s base, Lemon & Paeroa – or L&P – has a story as distinctive as its flavour. 
 
Originally created by mixing lemon juice with naturally carbonated mineral water from the town of Paeroa, it quickly became a national icon. Today manufactured by Coca-Cola, L&P remains firmly rooted in Kiwi culture, celebrated for its playful, tangy taste and quirky character. So beloved is the brand that it even has its own roadside statue, a light-hearted landmark that captures both local pride and the “world famous in New Zealand” charm that makes L&P, and the Highball cocktail it inspires, so memorable. The L&P Highball can easily be enjoyed as a mocktail, simply combining the lemony soda with additional citrus or herbal garnishes for a bubbly, flavourful alternative.