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Punch Creole Duquesne au Sirop de Canne a Sucre Pur

Bottled Cocktail

Punch Creole Duquesne au Sirop de Canne a Sucre Pur

About Bottled Cocktail

The bottled cocktail enjoyed a period of popularity between the mid-1800s and mid-1900s. At first, bartenders would pre-mix cocktails and bottle them for faster service. The Heublein Company introduced the concept of commercially producing cocktails for the consumer market in the late 1800s.

The public could buy premixed cocktails that did not require shaking with ice due to the inclusion of water in the alcoholic premix. The consumer could chill the bottle and enjoy the drink without having to buy the separate ingredients. The problems associated with keeping the flavours fresh (citrus gains off flavours when pasteurised) means they are a limited concept.

The category died out in the mid-1960s, however, still Campari still sell the iconic bottles of Campari and Soda in Italy that were marketed as a bottled cocktail with great success, and boutique single serve bottled cocktails have been made available, obtaining a better quality than previously possible.

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