Summer mix

Visit Malta

There’s #MoreToExplore on the Mediterranean islands of Malta and Gozo, particularly because the country is one of Europe’s hottest food and drink destinations right now. It has a long-established farm-to-table foodie scene (and fab Maltese wine) and that’s before you even mention the two new restaurants recently awarded Michelin stars, bringing the total of Michelin-starred restaurants in Malta to five.

Its awards and accolades don’t end there, for five years now, Malta has come top of ILGA-Europe’s league tables as the most LGBTQ+ friendly country on the continent. This inclusive archipelago nation is also the proud host of Europride in 2023.

To celebrate, Visit Malta asked Petros Skarmoutsos of Hammett’s Macina Restaurant – one of these lauded gastronomical destinations – to create a special mixed drink for this cocktail compendium. We are proud to present their creation, Milk’s Pride.

And there are so many more stars that make Malta so OutThere. Its UNESCO World Heritage site of Valletta is centuries of heritage brought to life and that’s before even exploring Mdina and Rabat. It’s also a destination for adventurers, with a world of activities both out and in the water (it is Europe’s leading diving mecca). Plus we can’t wait until its buzzing music, culture and nightlife scene returns.

Find out more about holidaying in Malta at www.visitmalta.com

Photography of Comino, Malta by Boyanoo – Boyan Casper Orste / Visit Malta

Scott Dunn

The luxury travel consultants at Scott Dunn live and breathe travel, as well as having an insatiable appetite to help you discover the seven continents of the world safely, flexibly, with confidence and a spirit of adventure.

Are you planning your next great escape? Celebrating a life milestone? Perhaps you just want to treat yourself. Whatever your reason to travel, Scott Dunn’s experts have the right destination and experience for you and can offer impartial advice to ensure peace of mind and offer the most welcoming and personalised of holidays. 

Scott Dunn’s cocktail of the summer is the Vieux Carré. Why this tasty little number, you ask? Easy! Coming from the fusion of cultures that is New Orleans, USA, this cocktail is perfectly reflective of the travel company. When you mix in Scott Dunn’s core ingredients of being in the detail, in the know and inspiring – add to that global flavours and knowhow with their offices in the UK, USA and Singapore – the result is a delicious and brilliantly balanced experience and taste, created to fit you to perfection.

Book your next holiday with confidence today at www.scottdunn.com/outthere

Photography of New Orleans by Pableaux Johnson / Visit New Orleans & Company

Click on the cocktail that makes your mouth water to discover the recipe, or continue scrolling down to explore them all…

Brandy and Cognac
Adare Manor Punch, Adare Manor, County Limerick, Ireland
Captain Marryat Mint Julep, Chewton Glen, Hampshire, UK
Grand Hyatt Erawan Bangkok, Bangkok, Thailand
Planters Punch, Aitken Spence Heritance Tea Factory, Sri Lanka
Vigour, Hotel Eclat, Beijing, China

Champagne and Sparkling Wine
Monaco Spritz, Visit Monaco
The New Me, Baccarat Hotel New York, New York, USA
The Original Venetian Spritz, The St. Regis, Venice, Italy
Sakura Dessert Cocktail, Hotel Gajoen Tokyo, Tokyo, Japan
Welcome to Paradise, Kenoa, Barra de São Miguel, Brazil

Gin
The Green Levantine, Milk & Honey Distillery, Tel Aviv, Israel
The Independent Traveller, Small Luxury Hotels of the World, Singapore
The Jazmine, Finca Courtesin, Andalucia, Spain
La Vie En Rose, 137 Pillars Suite and Residences, Bangkok, Thailand
Philadelphia Clover Club, Philadelphia CVB, Pennsylvania, USA

Liqueurs and Fortified Wine
French Madness, Villa Geba, Sveti Stefan, Montenegro
Milk’s Pride, Hammett’s Macina, Valletta, Malta
Moana Manea, Little Polynesian, Cook Islands
Oyasumi, The Slate, Phuket, Thailand
Pineapple Old Fashioned, Pulitzer Amsterdam, The Netherlands

Mocktails
Castell Son Claret Lemonade, Castell Son Claret, Mallorca, Spain
Duci duci, Susafa, Polizzi Generosa, Italy
Golden Date, Jing-An Shangri-la, Shanghai, China
Hibiscus Lemonade, Kamalaya, Koh Samui, Thailand
Plose Spritz, Forestis, South Tyrol, Italy

Rum
Artemis, Ovolo Central, Hong Kong, China 
Cactus Mojito, La Sultana, Marrakech, Morocco
Pangulasian Dalandan Misty, Pangulasian Island, The Philippines
Passion Fruit Rum Punch, Bequia Beach Hotel, St. Vincent and the Grenadines
Tom Yum Twist, Aleenta Phuket, Phuket, Thailand

Tequila
Flor de Sandía, La Zebra, Tulum, Mexico
La Colombe, Bank Hotel, Stockholm, Sweden
Red Passion at Altitude, Kulm Hotel, St. Moritz, Switzerland
Strawberry Blossom, Homewood, Bath, UK
Wild Raspberry, Mirror Lake Inn, Lake Placid, New York, USA

Vodka
Deep Blue Sea Martini, COMO Parrot Cay, Turks and Caicos
The Evergreen, The Saxon, Johannesburg, South Africa
Framboise Luxury, Le Clos Saint Martin Hotel & Spa, Île de Ré, France
Muraka Bageecha, Conrad Rangali, The Maldives
Tropical Belvedere, Hotel Excelsior, Dubrovnik, Croatia

Whisky and Bourbon
The Curve, The Fontenay, Hamburg, Germany
Japanese Tea, Tokyo Station Hotel, Tokyo, Japan
The Little Wing, Eagles Villas, Halkidiki, Greece
Red Mekong, Zannier Hotels Bãi San Hô, Phú Yên, Vietnam
Vieux Carré, Scott Dunn

< Check out our other cocktail book

Photography courtesy of Adare Manor

La Vie En Rose

Courtesy of 137 Pillars Suites and Residences, Bangkok, Thailand

45ml Hendrick’s gin
(or any dry gin with a hint of/infused with rose and cucumber flavour)
30ml cranberry juice
15ml rose syrup
15ml lime juice
30ml egg white

Pour the egg white into a shaker to dry shake. Add other ingredients into the shaker, strong shake with ice and strain into a cocktail glass. Garnish with edible flowers on top of the egg white foam.

“A day without a drink is like a day without dessert! Why limit life’s pleasures? We look forward to welcoming you at our 137 Pillars Hotels & Resorts properties in the very near future. Til then, cheers!”

Anne Arrowsmith, Corporate General Manager

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Adare Manor Punch

Courtesy of Adare Manor, County Limerick, Ireland

145ml Hennessy VSOP
145ml sweet sherry (craft)
70ml lemon juice
230ml almond milk
450ml Barry’s tea (black tea)
80ml baked pear cider

Mix together all ingredients in a metal container over ice. Share and pour into individual glasses.

“Inspiration from travelling is very important when making this cocktail, with the flavours of the world coming together. We can’t wait to see you here at Adare Manor for a glass (or more) of our Manor Punch as soon as possible.”

Ariel Sanecki, Resort Mixologist

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Planters Punch

Courtesy of Aitken Spence Heritance Tea Factory, Sri Lanka

60ml strong black tea
60ml brandy
30ml apricot liquor
45ml cranberry juice
15ml sugar syrup
15ml lime juice
1 Ceylon cinnamon stick
Mint leaves

Stir together tea, brandy, apricot liqueur, cranberry juice, lime juice and sugar syrup in a glass. Add ice, and garnish with Ceylon cinnamon stick and mint leaves.

“We invite everyone to delight in the traditional flavours of Sri Lanka with our refreshing Planter’s Punch cocktail, whilst we look forward to welcoming travellers back to Heritance Tea Factory soon.”

Dev George, Resident Manager

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Tom Yum Twist

Courtesy of Aleenta Phuket, Thailand

60ml locally distilled Phuket ‘Chalong Bay Pure’ rum (or any Thai rum) 
45ml lime juice
15ml organic brown Muscovado sugar
25ml sugar syrup
5 lime wedges
85g sliced lemongrass
Red chili, lemongrass wedge, 2 pieces sliced galangal, kaffir lime leaves to garnish

Combine ingredients in cocktail shaker and shake well. Use strainer and pour into glass of crushed ice. Garnish beautifully with the tastes of Thailand.

“If you are someone who enjoys playing with flavours and ingredients to make something new and different, then try our incredible Aleenta Tom Yum Twist, inspired by the famous Thai delicacy, Tom Yum Soup. We’ll be here to inspire your travels (and with an ice-cold Tom Yum Twist in hand) when you are ready to do so.”

Andrei Terianik, Cluster Food & Beverage Operations Manager

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The New Me

Courtesy of The Baccarat Hotel, New York, USA

30ml L’abricot du Roulot
15ml St. Elizabeth Allspice Dram
15ml lemon juice
2 dashes Burlesque bitters
Ruinart Rose champagne
Lemon twist for garnish

Add the non-champagne ingredients into a shaker, strain into a champagne flute and top off with champagne. Voila! Garnish with a lemon twist. Or, if you’re feeling spicy, decorate with star anise instead.

“New York city is open again, and with it, it’s mix of quality, sass, spice and effervescence, reflected in a glass of The New Me! We hope to welcome you to the Baccarat very soon.”

Antoine Hodge, Bar and Spirits Director

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La Colombe

Courtesy of Bank Hotel, Stockholm, Sweden

40ml beetroot infused tequila
7.5ml Cynar
7.5ml Crema de Mezcal
7.5ml Aquavit
22.5ml lime juice
15ml agave syrup
Hawaiian salt rim
Soda water

Infuse 150g steamed and peeled beetroot with 700ml Tequila for 24 hours at room temperature. Once ready, begin by rimming a highball glass with Hawaiian salt. Add all ingredients to the glass except soda. Add ice. Top up with soda.

“La Colombe is our interpretation of the classic Paloma Cocktail. We have created an earthy inspired Nordic version with a Mexican twist. Beetroot is good for reducing blood pressure and its positive effects on endurance. The Hawaiian salt completes the earthy and natural taste of the beetroot. Since travelling is beginning to kick off again, we created this cocktail to inspire travel. See you soon at the Le Hibou bar of the Bank Hotel in Stockholm.”

Ludwig Löhr, Bar Manager

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Passionfruit Rum Punch

Courtesy of Bequia Beach Hotel, Bequia, St. Vincent & the Grenadines

120ml pineapple juice
100ml ginger ale
90ml coconut rum
Pulp of half a passionfruit
Lime slice and mint for garnish

Place the pineapple juice, rum and a handful of ice in a blender. Blend until smooth and pour into a pitcher or chosen cocktail glass. Stir in the chilled ginger ale. Garnish with the fresh passion fruit pulp, lime and mint. Serve with a smile.  

“We will weather this storm together. Sunnier days are ahead and we look forward to welcoming you back to the glistening blue seas of Bequia (and our new saltwater infinity pool) soon!”  

Bengt Mortstedt, Owner

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Castell Son Claret Lemonade

Courtesy of Castell Son Claret, Mallorca, Spain

1 cup sugar (can be reduced to 3/4 cup)
1 cup water (for the syrup)
1 cup lemon juice from 4-6 lemons (Mallorcan, if possible)
3 to 4 cups water (to dilute)
Fresh mint for garnish

Make syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely. While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice. Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more lemon juice to it. Serve with ice, thinly sliced lemons and decorate with fresh mint.

“The citrus trees in the gardens around Castell Son Claret are full of lemons at this time of year; so we make this fresh lemonade for our guests daily – full of healthy vitamin C and right in season. Of course, if you wanted to personalise it with your favourite local gin, go for it! As they say, if life gives you lemons…”

Björn Spaude, Managing Director

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Captain Marryat Mint Julep

Courtesy of Chewton Glen, Hampshire, UK

50ml Hennessy Fine de Cognac
20ml sugar syrup
20ml lime juice
20ml peach purée
5 mint leaves

Shake the cognac, mint leaves, lime juice, peach purée, and syrup with ice and strain into a highball glass filled with ice. Churn gently with a long-handled spoon and top with more crushed ice. Garnish and serve.

“The julep originated in the Southern States of America. It was Captain Marryat – an early pioneer of nautical fiction, who introduced the beverage into the British Isles. Marryat stayed at Chewton Glen during the 1840’s, gathering material for his famous novel “The Children of the New Forest” and possibly sipping a julep or two along the way. We hope you are inspired by this cocktail named after the man himself and look forward to making one for you at Chewton Glen in the coming months.”

Andrew Cook, General Manager

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Deep Blue Sea Martini

Courtesy of the COMO Parrot Cay, Turks & Caicos

60ml vodka (Blue Ice American vodka if available)
25ml blue curaçao
20ml sour mix
20ml pineapple juice

In a cocktail shaker filled with ice, pour the vodka, sour mix, blue curaçao, and pineapple juice. Shake well. Strain into a chilled cocktail glass. When shaken, pineapple juice creates a foam on top of the drink. Some people don’t enjoy that— though it does settle after a few minutes—so you can also stir this martini. Sour mix is easy to find alongside other non-alcoholic mixers at liquor stores. You can have more control over the flavour and ingredients by making fresh sour at home. It’s incredibly easy, simply requiring sugar, water, and lemon and lime juice.

“COMO Parrot Cay’s Deep Blue Sea Martini is for those seeking a tropical escape from it all. Even if travel is still restricted, it’s all about a positive mind-set and what’s more uplifting than shaking that cocktail shaker and dreaming about the blue hues of the Caribbean sea.”

Chris Orlikowski, Group Director, PR & Communications

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Muraka Bageecha

Courtesy of Conrad Rangali, The Maldives

45ml Belvedere vodka
20ml Giffard rhubarb liqueur
20ml elderflower syrup
15ml fresh lemon juice
2 pieces fresh pink grapefruit
3 leaves fresh basil
4 drops olive oil rhubarb bitters (mix 20ml olive oil, 35ml Rhubarb bitters and put into a bitter bottle dripper)
Orange cocktail perfume (mix 30ml Aperol and 20ml Cointreau into a spray bottle)
Bar torch
Dehydrated lime wheel and more fresh basil leaves

Muraka Bageecha (“Coral Garden” in Dhivehi, the Maldivian local language), was inspired by the scents and flavours of the resort’s head mixologist’s neighbouring home island, Ranfinolhu. Muddle the fresh grapefruit, add basil and combine all the liquids inside the shaker, shake and fine strain over a Vintage coupe glass, over ice block. Spray orange perfume through the flame over the drink and serve.

“Experience the simple taste of luxury in the opulent ambience of The Muraka, with signature Muraka Bageecha, an amazing modern cocktail inspired by our island garden specially concocted to keep you inspired and your mind travelling until you can come and visit us again.”

Aly Hamdan, Head Mixologist in Residence

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The Little Wing

Courtesy of Eagles Villas, Halkidiki, Greece

30ml Bulleit bourbon 
30ml elderflower syrup 
30ml fresh lemon juice
30ml cucumber-infused Aperol (add one whole, sliced cucumber to a bottle of Aperol in a container and infuse for at least 4 hours)
Cucumber peel and violet flower to garnish

Add all ingredients into a shaker with ice and shake until cool. Double strain in a margarita glass and garnish with a cucumber peel and violet flower.

“Stay safe and keep dreaming. One day this will all be over. We’re ready to welcome you back. See you then.”

Roberto Raphael, Marketing Director

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Vigour

Courtesy of Hotel Eclat Beijing, China

40ml brandy
15ml honey water
25ml apple juice
A dash of Cointreau
A dash Monin blue curacao syrup
Sparkling wine

Stir ingredients except for sparkling wine in a chilled glass. Top up with sparkling wine.

“Our Vigour cocktail represents the ‘futuristic forest’ where we are located, the Parkview Green FangCaoDi that creates infinite vitality to our hotel and the people within. We hope to see you soon in Beijing.”

Rebecca Wang, Marketing and Communications Director

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Tropical Belvedere

Courtesy of Hotel Excelsior, Dubrovnik, Croatia

30ml Belvedere vodka
30ml Passoa liqueur
30ml fresh grapefruit juice
20ml almond syrup
Fever Tree tonic water
Dehydrated orange, fresh mint and rose bud to garnish

Pour ingredients over ice into chilled glass. Stir and top up with tonic water. Garnish with botanicals and serve for a taste of Adriatic sunshine.

“One of Hotel Excelsior’s favourite and most famous signature cocktails, the Tropical Belvedere celebrates the reawakening of the Adriatic with its fresh and playful ingredients. Cheers to sunny days ahead, and warm greetings from the Adriatic coast!”

Matej Jurjevic, F&B Manager

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The Curve

Courtesy of The Fontenay, Hamburg, Germany

65ml Laphroaig Quarter Cask Whisky
35ml Yuzu Sake
35ml citrus water (made with the essential oils of lemon) 25ml Szechuan pepper syrup

Shake ingredients together in a cocktail shaker and serve in a long glass over ice.

“Named for the curved façade of The Fontenay, The Curve is a refreshing drink with a pleasant note of peaty smoke and a subtle hint of zesty grapefruit and pepper. We look forward to welcoming you on The Fontenay’s rooftop bar terrace where you can breathe deep and watch the little sailing boats on lake and the gorgeous city panorama.”

Thies Sponholz, General Manager

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The Jazmine

Courtesy of Finca Cortesin, Andalucia, Spain

40ml Classic GauGin
25ml Saint Germain elderflower liqueur
20ml passion fruit purée
30ml lemon juice
10ml sugar syrup
Two raspberries 

Shake all the ingredients in a cocktail shaker and double strain the mixture into a cocktail glass (if you don’t have a shaker then you can mix it well in a jug).

“The Jazmine is one of our signature cocktails in the Blue Bar at Finca Cortesin and is the perfect drink to toast the summer due to its vibrant flavours. Whenever I prepare this drink, I am instantly transported back to my childhood when I used to pick fresh raspberries in my garden at home in the north of Italy. We look forward to welcoming guests back to our Andalusian paradise soon.”

Daniele Maroni, Bar Manager

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Plose Spritz

Courtesy of Forestis, South Tyrol, Italy

Dash of seasonal herb syrup (winter woodland tonics work best)
Sparkling wine
Dash Ginger Beer

Add ingredients to a celebratory glass in the order above.

“Every drink at Forestis is constructed as if it were a tree. The method employed and the glass represent the roots; it is from them that the tree nourishes itself and which are the essentials for mixing drinks. The base spirit or bubbly in this case are like the trunk – they are the basic bearers of flavour. From the trunk emerge the branches of a tree; in the case of a drink, these are the various added flavourings, such as herb syrup. This blend of various ingredients generates a diversity of taste sensations that can be likened to the tree’s colourful blossoms. The designations of our signature drinks also conform to the various parts of those trees that are indigenous to our region: spruce, stone pine, mountain pine and larch. Do enjoy our signature drink and let the opulence of nature work its magic on you until you can join us here again.”

Tim Biebighäuser-Becker, Chef de Bar

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Sakura Dessert Cocktail

Courtesy of Hotel Gajoen Tokyo, Japan

20g berry fruit jelly (or frozen berry mix)
1 small scoop Sakura ice-cream (cherry blossom ice cream, or cherry ripple)
3 fresh blueberries
3 fresh raspberries
15ml Sakura syrup (or simple syrup as an alternative)
70ml pink sparkling wine

Cut the fruit jelly or fruit into 1cm pieces and place in a martini glass. Add a small scoop of ice cream on top. Decorate with fresh fruit. Add syrup. Pour ice-cold rose sparkling wine when serving for added theatre.

“Our cocktail has an exquisite flavour that combines the sweetness and freshness of ice cream and rose sparkling wine – fond memories of summer. Whatever season you come to visit Tokyo, we’re ready to welcome you with open arms.” 

Haremi Toyoshima, Director of Marketing

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Kaffir Lime Rose Tea

Courtesy of Grand Hyatt Erawan, Bangkok, Thailand

45ml Hennessy VSOP
15ml elderflower syrup
15ml lime juice
Tonic water
Lemon foam
20ml fresh lemon juice
30ml pasteurized egg white
10ml organic coconut sugar syrup
Rose petals tea and fresh kaffir lime leaves to garnish

Rim the glass with rose petals tea. Place ingredients and two kaffir lime leaves into a shaker, muddle in order to release the lime essence and shake vigorously, strain into the glass, fill with iced cubes and gently pour soda water to create a layering effect, tope up with the lemon foam. Garnish with freshly sliced lime and fresh kaffir lime leaves.

“Alternative and refreshing – just like the hedonistic city of Bangkok – this particular combination is wonderfully aromatic and is waiting you at Grand Hyatt Erawan, whenever you can come and visit us again.” 

Edouard Demptos, General Manager

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Milk’s Pride

Courtesy of Hammett’s Macina Restaurant, Valletta, Malta

50ml Dry Mastiha
20ml mandarin puree
20m ginger syrup
20ml lemon juice
2 dashes orange flower bitters
Milk clarification
Dehydrated orange and sliced fresh ginger to garnish

Put ingredients over ice in a cold cocktail shaker and shake. Pour into glass and garnish with dried orange slices and top with fresh ginger for a zesty aroma.

“This cocktail was inspired by Harvey Bernard Milk, American politician and the first openly gay elected official in the history of California who was a pioneer in fighting for LGBTQIA+ rights and equality. In Malta, we welcome everybody, regardless of who you love and we celebrate how you identify. We hope to see you here in Valletta and beyond very soon.”

Petros Skarmoutsos, Operations Manager

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Strawberry Blossom

Courtesy of Homewood, Bath, United Kingdom

40ml Tequila
25ml elderflower liqueur
Half lemon squeezed
15ml sugar syrup
2 muddled strawberries
Prosecco

Muddle strawberries in a shaker, add the rest of the ingredients into the shaker. Shake hard with ice for 20 seconds. Double strain into a chilled martini glass. Top up with Prosecco. 

“A good drink can bring happiness to anyone and I hope this Strawberry Blossom will do the same. We have so many new and exciting projects launching this year at Homewood, which we cannot wait to share with you all. Wishing you all a happy summer.”

Rob Clench, Bartender

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Golden Date

Courtesy of Jing-An Shangri-la Shanghai, China

60ml cranberry juice
60ml jasmine tea
30g dry salted plum
10ml fresh lime juice
Lemon peel for garnish

Put all ingredients into a shaker filled with ice. Close and shake well for 10 seconds. Fill a highball glass with ice cubes. Strain drink into the highball glass. Garnish with lemon peel.

“Using jasmine tea, one of China’s most famous exports, the Golden Date cocktail is the perfect zero-proof cocktail for those who want to usher in the summer without sacrificing taste. See you soon in Shanghai!”

Nicholas Smith, General Manager

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Hibiscus Lemonade

Courtesy of Kamalaya, Koh Samui, Thailand

250ml hibiscus juice
80ml pineapple juice
20ml lime juice
Orchid flower, pineapple and a slice of lemon to garnish

Build all ingredients in a shaker with ice. Strain, pour and garnish. If you don’t like foam, stir the ingredients together rather than shake.

“With the arrival of summer we can experience a fresh infusion of hope inspiring us to create a better world. This can begin with tending to our personal health and wellbeing and the wellbeing and happiness of those around us. Enjoy this healthy cocktail, loaded with vitamin C, features astringent properties and benefits the nervous system.” 

John and Karina Stewart, Founders

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Welcome to Paradise

Courtesy of Kenoa, Barra de São Miguel, Brazil

50ml of passion fruit juice
50ml sparkling wine
Cinnamon sticks

Make a concentrated passion fruit juice the day before serving and leave it aside with cinnamon sticks for flavouring. Add a piece of cinnamon into a champagne flute, then add a third of the glass of sparkling wine and top up with the juice. Decorate with a mint leaf for the bouquet. Add sugar if you want to sweeten things up. 

“This drink served on arrival of our guests so that they can enter the atmosphere of relaxation of the environment, using local ingredients, the cinnamon stick for harmonization and the mint leaf to give more freshness to the drink. We can’t wait to serve it to you very soon.”

Thiago Mendonça, Sales and Marketing Manager

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Red Passion at Altitude

Courtesy of Kulm Hotel St. Moritz, Switzerland

40ml mezcal
25ml Falernum
25ml Chambord
20ml lime juice
20ml rose syrup
3 raspberries

Place all the ingredients in a cocktail shaker and mix well, then pour into a double martini glass. For a final touch, spritz three times with rose essence and add some seasonal berries.

“Roses and their scent, along with fresh berries, are a powerful reflection of summer, so Red Passion at Altitude reminds us that warmer, sunnier days are ahead, which – this year, all going well – will also herald more carefree days as the pandemic comes under greater control. Of course, red is also an important element of the Swiss flag, symbolizing health, life, love and courage, all of which I hope will inspire those who drink Red Passion to look to the future with more vigour and positivity.”

Giulio Minutolo, Bar Manager

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Cactus Mojito

Courtesy of La Sultana, Marrakech, Morocco

200ml prickly pear cactus juice (also known as Barbarian figs juice)
40ml white rum
4 limes, cut into quarters
20 fresh mint leaves
20ml cane syrup
120ml soda water
Mint sprig for garnish

Store everything in the fridge before starting, it makes for an extra cold cocktail. Place the limes, mint and sugar into a sturdy highball glass and mash with the end of a clean rolling pin to bruise the mint and release the lime juice. Add crushed ice and the cactus juice. Pour over the rum. Add soda water to taste and stir well. Garnish with a mint sprig and serve.

“Our rooftop and our new Odette Bar, overlooking the Médina of Marrakech, is the place to go to enjoy a Cactus Mojito made of locally grown prickly pear cactus juice. We will have all the ingredients, ready for your next visit.”

Xavier Soundrom, Resident Manager

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Flor de Sandía

Courtesy of La Zebra, Tulum, Mexico

60ml Blanco Tequila
60ml fresh watermelon juice
20ml lime juice
20ml simple syrup
10ml habanero infused Ancho Reyes
10ml St. Germain elderflower liqueur
Watermelon fan and cracked black pepper to garnish

Shake all the ingredients together in an iced shaker and shake well. Pour over ice in a glass and add a pepper seasoned watermelon garnish to enhance all the flavours.

“From the sunny Mexican beaches of Tulum we wish you a summer full of making plans, time with family and drinks with friends in the sunshine! Watermelon is the communal fruit here, bringing friends together around a BBQ or picnic. We hope you enjoy this cocktail with us on a sunny Tulum day, something to look forward to!”

Gustavo Martinez, General Manager

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Framboise Luxury

Courtesy of Le Clos Saint Martin Hotel & Spa, Île de Ré, France

40ml vodka
10ml triple sec (Cointreau or Grand Marnier)
30ml raspberry puree
Juice of half a lime
Fresh raspberries
Champagne

Add two raspberries to a shaker, top with ice cubes, vodka, triple sec, lime juice and raspberry puree, and shake. Pour into a wine glass, topping up with champagne. Decorate with lime zest in the glass and a slice of lime at the edge of the glass.

“Let’s toast to all our health with this sunshine-inspired cocktail. Together with the famous oysters of Île de Ré and the beaches of Saint Martin, this will be your best companion this summer! We look forward to welcoming you back again soon.”

Sylvie Tourrette, Owner

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Moana Manea

Courtesy of Little Polynesian, Rarotonga, Cook Islands

30ml pineapple juice
15ml coconut cream
30ml Blue Curacao
30ml Grand Marnier
30ml Malibu coconut rum
10g desiccated coconut
1 lime

Place all liquid ingredients into a shaker and shake for 10 seconds to mix ingredients well. Rim the glass with lime and then line it with desiccated coconut. Add ice to the glass and pour in the mixture over the top. Garnish with desiccated coconut and lime wedge. Switch on the sound of some cheeky ukulele tunes for your very own beach-bar experience and enjoy!

“Inspired by our lagoon and ocean views here at Little Polynesian Resort, the Moana Manea cocktail has been perfectly crafted to compliment the sweet bliss found only in our little paradise. Wishing you and your loved ones all the very best from our team!”

Christian Felismino, Bartender

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Wild Raspberry

Courtesy of Mirror Lake Inn, Lake Placid, New York, USA

30ml Fortaleza Blanco tequila
25ml Chambord
15ml fresh lemon juice
60ml Mascato frizzante wine or any sparkling wine Raspberries and lemon wedges for garnish

Fill a wine glass with ice, fresh raspberries and lemon wedges. Add remaining ingredients and stir 30 times.

“The arrival of summer ushers an explosion of new life and awakening in the Adirondacks. As the land, flora and fauna bask in the sunshine, the availability of fresh ingredients inspires cocktails to remind us that sunny days are ahead. From all of us at the Mirror Lake Inn; we drink to your good health, ever prevailing happiness and optimism of better days to come.”

Andrew Weibrecht, Operations Manager

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The Green Levantine

Courtesy of Milk & Honey Distillery, Tel Aviv, Israel

60ml Levantine gin
60ml celery juice
30ml lime juice
30ml Agave syrup
Handful green oregano leaves
Atlantic sea salt rim

Salt the rim of a glass. Then, combine everything in a cocktail shaker over ice and shake well. Pour into the centre of glass and serve. L’chaim!

“With Israel leading the way with the vaccine distribution, the country is looking forward to welcoming back tourists soon. In doing so, Israel will not only be an attractive destination for tourists – but also a healthy one. Visitors to Israel can create their own, unique experiences, from the beautiful coastal and cosmopolitan city of Tel Aviv is different to the heritage-filled Old City of Jerusalem – and everything in between. We can’t wait for you to visit soon!”

Sharon Ehrlich-Bershadsky, Director, IGTO

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Artemis

Courtesy of Ovolo Central, Hong Kong, China 

45ml sour plum infused rum
15ml Ancho Reyes chilli liqueur
15ml apple syrup
22ml fresh lemon juice
5 mint leaves
Ginger beer to top

Add a large ice cube into a rocks glass. Put the rum, chilli liqueur, apple syrup, lemon juice, and mint leaves into a cocktail shaker and shake well until the outside feels cold, then strain into the glass. Top with ginger beer and garnish with fresh apple slices and star anise. Enjoy and cheers!

“Named after the Greek goddess of the hunt, the wild animals, vegetation, and childbirth, Artemis is one of our low ABV cocktails from VEDA that is light, fresh, and minty with a hint of spiciness. Here’s to a happy and healthy summer!”

Juan Gimenez, F&B Manager

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Pangulasian Dalandan Misty

Courtesy of Pangulasian Island, El Nido, The Philippines

60ml Philippines Tanduay white rum
60ml gin
180ml dalandan juice (or calamansi, or any small sweet citrus fruit juice)
Basil leaf to garnish

Shake all ingredients on ice and pour over martini glass garnish with a generous slice of dalandan and basil leaves.

“The summer season brings amazing days to come and now is the time to experience the warmth of a true Palaweno welcome. We are prepared for and await your return.”

Jennifer Zafra, Resort Manager

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Philadelphia Clover Club

Courtesy of Philadelphia CVB, Pennsylvania, USA

60ml Bluecoat American Dry gin
25ml fresh lemon juice
25ml raspberry syrup (1 cup fresh raspberries, 1 cup refined sugar, 30ml Dolin dry vermouth. Muddle and infuse overnight)
One egg white

Shake vigorously without ice, then add ice and shake again. Serve in a chilled coupe glass. Garnish with a fresh raspberry. Enjoy! 

“The Clover Club is 1 of 2 pre-prohibition classic cocktails originally from Philadelphia, we take great pride that it’s been one of the most popular cocktails served at our tasting room since we opened! Originally served at the historic men’s club of the same name, located at Philadelphia’s Bellevue-Stratford Hotel (now the Bellevue Hotel on Broad Street) the Clover Club cocktail is one of two pre-prohibition cocktails from the US city. The cocktail is now served at Philadelphia Distilling and Royal Boucherie.”

Gregg Caren, CEO

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Pineapple Old Fashioned

Courtesy of Pulitzer Amsterdam, a member of Preferred Hotels, Amsterdam, The Netherlands

60ml Zuidam Rogge Genever 5y
7.5ml fermented pineapple syrup
2 dashes Creole bitters
Dried pineapple and grapefruit zest to garnish

Pour all ingredients into in a glass with ice cubes. Stir well and ready to serve. Cheers!

“When we make drinks, we look to the past for inspiration and strive to predict the future in order to keep up with the trends. I think, in these uncertain times, the best we can do is focus on the present and try to turn that in the best possible version. At the end, it’s all we have… a collection of fleeting moments that unfold before our eyes. Don’t miss it!”

Andrei Talapanescu, Head Bartender

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The Evergreen

Courtesy of Saxon Hotel, Villas & Spa, Johannesburg, South Africa

50ml Absolut Vodka
4 slices of cucumber
30ml of 1883 watermelon syrup
30ml pineapple juice
30ml of lime juice
100ml sparkling wine or champagne
Pineapple and cinnamon sticks to garnish

Muddle the cucumber and watermelon syrup in the shaker, add all other ingredients excluding the champagne or sparkling wine, shake and strain over cubed ice and top up with the champagne or sparkling wine. Garnish with a slice of pineapple and 2 cinnamon sticks and serve.

“One of my favourite cocktails, this is perfect for a sunny summer’s day at home or at The Saxon. Join us soon for a superb sundowner and enjoy views of the alluring gardens, the hotel’s focal point, the infinity pool, and beyond.”

Justin Mugwaneza, Food and Beverage Manager

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Oyasumi

Courtesy of The Slate, Phuket, Thailand

45ml Martini Bianco
45ml Yamamoto Honte Sake
20ml orange juice
20ml Monin yuzu puree
5ml Cinnamon syrup (6 cinnamon sticks in 500ml syrup, simmer and leave for at least 30 minutes)
One egg white

Place all the ingredients in a shaker and shake well. Put two cubes of ice in a glass and pour over to serve.

“To celebrate the essence of summer and the creative minds behind the bar, The Slate is pleased to share its signature cocktail recipe. This cocktail is crafted with great passion and creativity. A diversity of ingredients will take you on a journey to Japan, Italy and back to the endless beach vibes of Phuket with the taste of refreshing citrus juices.”

Krystal Prakaikaew Na-Ranong, Co-owner and Managing Director

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Vieux Carré

Courtesy of Scott Dunn

25ml bourbon
20ml Rémy Martin 1738 Fine Champagne cognac
20ml Martini Rosso sweet vermouth
10ml Bénédictine D.O.M.
2 dashes of Creole bitters
1 dash Angostura bitters
Lemon zest twist to garnish

Stir all the ingredients with ice. Strain into an old-fashioned glass.

“We can’t wait to welcome you to the world this summer and beyond. With Scott Dunn, you can rest assured that you can travel with confidence and be sipping the Vieux Carré or your favourite cocktail somewhere fabulous in the world again soon.”

Andre Rickerby, Chief Marketing Officer

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The Independent Traveller

Courtesy of Small Luxury Hotels of the World

45ml Brass Lion Distillery Butterfly Pea gin (or your favourite gin)
20ml freshly squeezed lemon juice
15ml simple syrup
75ml champagne (or dry sparkling wine)
Edible blooms or herbs to garnish

Chill the champagne flute while preparing other ingredients. Add the gin, lemon juice and simple syrup to a cocktail shaker with ice and shake vigorously for about 20 seconds. Strain into a chilled champagne flute and top with champagne. At SLH, it is all about you, so finish your drink with your favourite garnishes.

“This summer marks new beginnings, new goals, new love… with the current pandemic, the love for travel has new purposes and intentions as it has, once again, become a limited and precious commodity. We at SLH, look forward to welcoming you when you are ready to return to travel. Meanwhile, refresh your travel planning with our specially concocted cocktail.”

Mark Wong, Senior Vice-President Asia-Pacific

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The Original Venetian Spritz

Courtesy of The St. Regis Venice, Italy

3 parts Prosecco
2 parts Select Aperitivo
1 splash soda water
1 large green olive with stone

Pour cold prosecco into a wine glass over ice. Add Select, a splash of soda water and gently stir together. Garnish with a large green olive and enjoy in good company.

“The St. Regis Venice was inaugurated just a few months ago and reopened after a majestic renovation. Our motto is ‘Cultivating the Vanguard’ and we are optimistic and forward looking by nature, with a passion for shaking tradition! We can’t wait to welcome international tourists as well as local Venetians at the city’s best address, offering them its most famous cocktail, the Venetian Spritz, immersed in the unique ambiance of our beautiful garden terrace with its stunning views over the Grand Canal and over some of its most famous monuments!”

Patrizia Hofer, General Manager

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Duci Duci

Courtesy of Susafa, Polizzi Generosa, Italy

3-4 fresh strawberries
40ml cranberry juice
15ml blueberry concentrate
1 lime
10ml liquid cane sugar

Crush the strawberries in a shaker, add all the other ingredients and shake. Pour into a high tumbler filled with crushed ice. Garnish with whole strawberries and serve.

“While the world has stopped, we at Susafa have continued to work with the hope of returning soon to offer an authentic experience. Unspoilt nature, fresh air, genuine food and many news. Susafa is ready to welcome its guests again.”

Chiara Capuano, Front Office Manager

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Japanese Tea Cocktail

Courtesy of the Tokyo Station Hotel, Tokyo, Japan

20ml BOLS Crème de Cacao White
10ml CHITA single grain whisky
15ml green tea syrup
1 small scoop vanilla ice cream
10g green tea powder
Chocolate syrup and chocolate pieces to garnish

Draw a design inside of a glass with chocolate syrup. Put all of 1-4 into a shaker and shake with an ice cube. Pour into the glass, sprinkle green tea powder, and put a piece of chocolate at the rim of the glass.

“We hope to welcome you soon to experience something Japanese like this, where whisky meets an amazing combination of green tea and chocolate. Enjoy this cocktail while enjoying the indomitable spirit of the majestic century-old building – the grand dame has stood through a war, been restored to its former glory and now designated as an Important Cultural Property of Japan. It is also the starting point of Japan’s railway network, so all visitors to Japan would have passed through Tokyo Station at some point. We hope our cocktail will be a symbolic memory of Tokyo and bring a smile to you. We will be here to warmly welcome you when the world is ready again.”

Hitoshi Fujisaki, General Manager

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French Madness

Courtesy of Villa Geba, Sveti Stefan, Montenegro

30ml Absinthe Pernod
25ml Creme de Peche
30ml fresh lime juice
5ml honey
5ml Suze
Lime wheel and star anise to garnish

Shake all the ingredients with ice, rinse glass with the Suze, pour and garnish with lime wheel and star anise.

“Crazy times call for bittersweet, zesty and strong drinks… At the end all will be sweet!”

Aurelien Samie, Director of Operations

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Monaco Spritz

Courtesy of Visit Monaco

One part L’Orangerie
Three parts champagne or Prosecco

Pour ingredients, over lots of ice. Simple and delicious!

“L’Orangerie de Monaco is the first premium bitter orange liqueur handmade from the trees that line the streets of the Principality. This cocktail sums up the history of Monte-Carlo, Monaco – once an agricultural land where fields of aromatic olive and citrus trees lined the Mediterranean coast. So here’s to the local favourite cocktail: the Monaco Spritz, reminding us of where we came from and where we have yet to go. See you soon in Monaco.”

Camille Cussac, PR & Communications Manager

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Red Mekong

Courtesy of Zannier Hotels Bãi San Hô, Phú Yên, Vietnam

40ml of bourbon
100ml guava juice
250ml dragon fruit juice
10ml beetroot juice
20ml ginger extract
Pinch turmeric powder
Slice of fresh dragon fruit for garnish

Put ingredients over ice and stir. Garnish with fresh dragon fruit (if available) or any other exotic fruit.

“Opening a hotel in the middle of a pandemic has been a strange experience, but we are delighted to have finally opened our doors. The first feedback from Vietnamese guests is very encouraging and the team is ready and waiting with open arms for international guests to experience Zannier Hotels Bãi San Hô for the first time. I recommend our signature Red Mekong cocktail at Làng Chài, the beach restaurant and bar whilst you take in the view.”

David Castillo, F&B Manager

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