A few fine hotels agreed to share what goes into their star summer sippers, so we could try mixing them up at home and whet our parched palates to tap the source when we’re next in, say, Belize or Berlin. Click in for the drink shake-down.
Ka’ana Boutique Resort: Lemon-Basil Jalapeño Tequila Cocktail
This Belize property has a garden on the premises, which is ripe with fresh, local ingredients to inspire libations. Whether you’re a guest who’s returned from a long day of zip-lining in the jungle or back home pounding the pavement in your own urban jungle, this is quick to refresh:
1 scoop ice
7 lemon-basil leaves
1 oz fresh lime juice
3 oz fresh pineapple juice
1.5 oz Infused Jalapeno Tequila
Preparation: Add a generous sprinkle of granulated sugar to lemon-basil leaves and muddle well. Pour ice, juices and muddled leaves into cocktail shaker; shake well. Slice jalapeno pepper wedge, garnish glass and serve.
Mandarin Oriental San Francisco: Garden Envy
Named for the hotel’s central location in the financial district on Sansome and Pine, Mandarin Oriental SF’s bar Brasserie S&P features many homemade specialties that blend well with their extensive gin collection. Mixologist and Bar Manager Priscilla Young was inspired by the flavor of Hendricks-infused gin and summers on the Bay of San Francisco. The result is a garden version of the original Vesper.
1.5 oz Infused Hendricks Gin
1 oz Square One Cucumber Vodka
.5 oz Galliano
.5 oz lime juice
Preparation: First, a 48 hour “cold infusion” of the Hendricks Gin with Granny Smith apple, celery, dill, and whole black peppercorns. Combine drink ingredients, shake and double strain. Garnish with a celery knot (use a peeler for a longer strip, knot once) and serve in Coupe glass.
Andaz 5th Avenue: The Cellar Door
Downstairs at Andaz 5th Avenue’s Cellar Bar in New York, which no matter the season offers a hip respite from the hustle and bustle of midtown, they serve up their signature drink. It’s inspired by the thought of “England meets the Caribbean” according to the bar’s head mixologist Toby Maloney.
1 oz Pimms #1
1 oz Sailor Jerry Spiced Rum
.75 oz fresh lemon juice
.75 oz Bergamot syrup
3 dash Regans’ Orange Bitters
Preparation: Shake and strain into a Rocks glass with ice. Garnish with an orange peel and atomized St. Elizabeth allspice.
Hotel Jerome: Gin Sing
The intention with this Aspen, Colorado hotel’s new summer cocktail list was to simultaneously create pretty drinks that can be prepared quickly with fresh ingredients. The spirits they choose are based on some historical and regional references, but also current market trends. Gin is making a comeback, so Hotel Jerome sings it praises with their Gin Sing, a smart play on fruit cobbler topped with Ginger Beer.
1.5 oz Tanqueray Rangpur Gin
.5 oz Stoli Blueberry
.5 oz blueberry simple syrup
.5 oz agave
.5 oz cranberry juice
.5 oz lime juice
Preparation: Build in an ice-packed pint glass. Shake, then add a dash of ginger beer and soda. Top with 2 lime wheels and 6 blueberries.
Mondrian SoHo: Grape Crush
Last week, the hotel launched Soaked at Mondrian SoHo, an invitation-only rooftop lounge in the penthouse offering all-natural and fruit-infused cocktails without excess sugar and syrups. Soaked will be open Tuesdays, Wednesdays, and Thursdays through September 3, 2011, but if you’re not lucky enough to score an invite, we’ve got their coveted Grape Crush recipe right here. Sadly, panoramic views of NYC not included.
2 oz Barsol Peruvian Pisco
4 red seedless grapes
Half lemon quartered for muddling
.5 oz agave syrup
1 pinch demerara sugar
Preparation: Muddle lemon chunks, demerara sugar, grapes, and agave syrup. Add Pisco and shake well with ice. Strain into a rocks glass filled with cobble ice. Garnish with three grapes.
The Pierre Hotel: Gin Gin
The Pierre’s lobby-level Two E Bar and Lounge features their proprietary Gin Gin. With a refreshing cucumber and mint puree mixed in, it’s a kicky little quencher for those dog days.
1 oz Hendrick’s Gin
1 oz Canton Ginger Liqueur
1 oz cucumber/mint puree*
.25 oz fresh lime juice
Preparation: Combine first four ingredients into a shaker with ice and shake. Pour into a highball glass filled with ice. Top with ginger ale and garnish with a cucumber slice.
*For cucumber/mint puree: Combine in a blender 2 large English cucumbers peeled and chopped, 2 handfuls of mint leaves, 1 cup water and 1 cup simple syrup. Blend until pureed. Keep refrigerated for up to seven days.
Schlosshotel im Grunewald: Alma Rose Berry
With the aroma of rose and berry, quintessential to summer in Berlin, this seasonal cocktail is a perfect pick for nights on the terrace or in the garden.
1.25 oz Vodka
1.25 oz Lillet
.25 oz lemon juice
.25 oz Monin Rose syrup
Splash of Wild Berry Schweppes
Preparation: Combine, shake and serve over ice. Garnish with lemon wedge and cherries.
La Maison Champs-Elysées: Berryoska
Dreamt up by head barman Nader, it’s best to try this cocktail in its natural habitat, served on this Paris property’s pretty terrace. But if a City of Light sojourn isn’t in the cards soon enough, take a stab at it yourself.
Fresh summer berries (strawberries, raspberry and blackberry)
Cane sugar syrup
2 oz citrus and vanilla-infused vodka (buy flavored vodka or attempt your own mix)
Half lime, juiced
Preparation: Muddle berries with cane sugar. Add vodka, lime juice, and dash of Cointreau. Add ice in shaker and hard shake for at least 15 seconds, then double strain over crushed iced.
Park Hyatt Chicago: Layered Fizz
As a hotel known for luxury and sophistication, it’s no wonder one of their signature drinks is a fancy layered concoction. Don’t let the egg white scare you away; Lynne Bredfeldt, the hotel’s Director of Public Relations ensures the seemingly odd ingredient is crucial for the drink’s light frothiness. Lynne also tips her hat to Bed, Bath and Beyond for the large ice-cube trays to assist in achieving the size of The Park Hyatt’s Hoshizaki Ice Cube.
1.5 oz Laird’s Apple Brandy
.75 oz lemon juice
.75 oz simple syrup
1 egg white
1 dash Regans’ Orange Bitters
Preparation: Mix the ingredients without ice and shake hard. Then add ice, shake and strain over fresh ice. Top with 25 ounces of Chambord.
Hyatt Capital Gate: Passion Fruit Punch
In the United Arab Emirates, a Muslim country, this Abu Dhabi hotel made its signature cocktail a mocktail. The passion fruit-based drink balanced by the tang of cranberry and lemon juice is the popular choice at their restaurant 18 Degrees.
1.25 oz passion fruit pulp
1.25 oz passion fruit syrup
1.25 oz lemon juice
1.25 oz cranberry juice
Preparation: In a red wine glass with ice cubes add passion fruit pulp (keep the shell as it will be used as a garnish), passion fruit syrup, lemon juice and cranberry juice. Top up with soda water and a passion fruit spiral to garnish.