Cointreau promotes this recipe as a riff on the Paloma (a Mexican cocktail traditionally made with Tequila, lime and grapefruit soda). This recipe seems to have been concocted by Cointreau's own mixologists and served at Cointreau's promotional parties since about 2012.

Dave Stolte dates the Hot Toddy to 17th-century Scotland.

The original Cuba Libre (simply Rum and Coke) first emerged around 1900 in Havana, Cuba. Dave Stolte reports that Paul Harrington created this spin on the simple classic by adding gin and Angostura bitters at the suggestion of a Venezuelan customer at his bar in California in 1995.

Concocted in a game of bartender telephone with Adam Manning of the South Place Hotel in London, who adapted an old drink of mine, the Old Giuseppe, by lengthening it with soda water, but accidentally switched the proportions of Cynar and Punt e Mes. His drink is called "Cynar What I Mean?" In response I took my original name, lengthened it with bubbly, and renamed it, reusing an old name I had kicking around.

A recipe given by Toby Cecchini to La Candelaria team in Paris, it has become a classic here.