By Jen Gadus | Published December 11, 2024
EasyThe Cosmo Cocktail: A Forgotten Gem
The Cosmo cocktail first appeared during the golden age of cocktails in the early 20th century, when gin was the reigning champion of spirits. Though its exact origins are unclear, it’s believed to have been crafted by bartenders experimenting with existing gin-based cocktails (like the Clover Club), celebrating the vibrant flavors of citrus and herbs. The Cosmo quickly became a favorite among those seeking an elegant yet approachable drink.
It’s not entirely clear why the Cosmo faded into obscurity while the Clover Club held its ground in the cocktail revival. Perhaps it was overshadowed by the rise of its namesake doppelgänger, the Cosmopolitan (ugh!). Regardless, this classic deserves a spot on your home bar rotation for its unique charm and historical importance.
What is a Cosmo vs. a Cosmopolitan, Exactly?
While the Cosmopolitan (vodka, cranberry, lime) gained fame in the 1980s, it is an entirely different drink that sadly, often overshadows the original Cosmo (gin, raspberry, lemon). While the Cosmopolitan gained fame during the 80s and 90s (it was so iconic that people would order it just to feel like a New Yorker!), its roots are thought to trace back to the 1930s and 40s. According to cocktail historians, the Cosmopolitan is essentially a tart twist on the Kamikaze, with cranberry juice stepping in to lighten things up.
- With vodka as the spirit of choice, the Cosmopolitan’s citrus and cranberry base stand out and give it a tart profile, differing from the Cosmo’s bright & herby tones (due to the gin).
- A Cosmopolitan’s deep pink hue makes it a favorite for themed parties and celebrations, while the more muted and subtle pink hue of the Cosmo make it a bit, um, less vivacious.
Today, the Cosmo cocktail is a rediscovered gem for cocktail enthusiasts, offering a refreshing taste of history and a reminder of gin’s vibrant versatility. Bring this forgotten classic back to life and experience a cocktail that perfectly balances tart citrus, sweet raspberry, and herby gin ( + vermouth).
What is the Difference Between a Cosmo vs. a Clover Club?
The Clover Club leans creamy and lush, while the Cosmo stays zippy and refined—letting the botanicals of the gin and the brightness of the raspberry shine.
- Clover Club: adds an egg white, skips vermouth.
The Clover Club is creamier, thanks to incorporating an egg white into the drink, and leans sweeter due to the higher proportion of raspberry syrup. - Cosmo: no egg white, includes vermouth.
The Cosmo is lighter, drier, and sharper, with the vermouth adding a touch of herbal complexity.
Homemade Fruit Syrups: The Secret Trick to Elevating Your Home Bar.
Fruit syrups are a super easy (dare I say…almost lazy) way to add incredible depth of flavor to your drinks at home. Here s a simple guide to getting the most flavor out of your fruit by using the maceration method:
What Does “Macerate” Mean?
Macerating refers to the process of softening or breaking down food—in our case, fruits—by covering it in sugar, mashing it, then leaving it to “soak”. This process helps release the fruit’s natural flavors and juices without the need of adding additional liquids, hence no dilution. The technique is also used in cooking to prepare fruits for desserts, jams, or sauces, making them more flavorful and tender. In the context of cocktails, sometimes alcohol is used during maseration but we find it unessisary—sugar + time is all you really need.
How to Make Fruit Syrup—Detailed Steps
Macerating is a great last-minute trick to getting more flavor into your drink if you didn’t have a chance to make a fruit syrup ahead of time. But if you did plan ahead, macerating is your dirty-sounding little secret to creating the most flavorful fruit syrups you’ve ever had.
For our Cosmo recipe, we’ll be using raspberries, but you can use the same method with any fruit:
- Mise en place.
Gather a medium pot, a medium whisk, 16 oz. of cane sugar, and 8 oz. of fresh, ripe fruit (2:1 ratio of sugar-to-fruit, by weight). - Clean & prep the fruit:
Wash and dry the fruit as much as you can without being obsessive. Remove any stems, pits, or peels, if needed. Chop larger fruits, like peaches or pineapple, into small pieces. - Macerate.
Place the fruit and sugar into the pot. Mash & stir the fruit and sugar together until all the fruit is coated. Cover the pot an let it sit for 1–2 hours at room temperature, stirring occasionally. The sugar will draw out the natural fruit juices, creating a syrupy mixture. - Cook gently.
This is where we need to decide on the consistency/type of syrup we want to make. a) for cocktails: for a thinner, simple syrup-like consistency, add 8 oz. of water (2:1:1 ratio of sugar-to-fruit-to-water);
b) for food toppings: for a thicker, maple syrup-like consistency, add 4 oz. of water (2:1:0.5 ratio of sugar-to-fruit-to-water); Once you’ve added your desired amount of water, cook for about 5 minutes over medium-low heat while stirring occasionally to avoid scorching. Cook just until the sugar dissolves completely; avoid boiling to preserve the fresh fruit flavor. - Strain & cool.
Place a fine mesh strainer over a bowl and pour the mixture through it. Press the fruit gently into the strainer to extract as much liquid as you can, and discard the solids. They’ve done their job by giving us all of their delicious flavor! - Fortify & bottle it up!
After the syrup cools to room temperature (this is key!), add 1 oz. of vodka for every 8 oz of fruit you used and stir to combine—this gives your syrup a longer shelf-life but isn’t enough to cause any boozy flavors. Then, transfer your fortified syrup to a clean jar or bottle and store it in the fridge for up to a month. We love the OXO squeeze bottles for storing & dispensing our syrups!
Tips for Next-Level Syrup:
- Add a splash of citrus juice (like lemon or lime) for brightness.
- Toss in herbs (e.g., mint, basil, or thyme) during maceration for extra depth.
- Experiment with spices like cinnamon or nutmeg for a cozy, wintery twist.
The Last Drop
If the Clover Club is a lush, art deco couch, this Classic Cosmo is a sleek mid-century modern chair—different vibes, same timeless appeal. Just remember, raspberries—not cranberries—are non-negotiable (unless you’re trying to make me cry).
