From Malibu to Marbella, Leading Hotels are known for their cool hotel bars. But what makes these bars stand out from the crowd? Beautifully designed menus with page after page of inventive cocktail recipes.
Here, top bartenders from around the world share recipes from Leading Hotel bars. You'll be shaking and stirring up perfect pours in no time, and maybe even feeling transported.
All you need is a few simple ingredients to recreate cocktails that will have you feeling like your relaxing poolside at a Cancun resort, or at a beachside bar on the edge of the Balearic Sea.
This unique drink recipe is inspired by and designed to reflect the hues of a Santorini sunset. It pairs perfectly with Greek and Asian cuisines, as well as seafood and sushi.
Ingredients:
30ml gin
30ml red vermouth
15ml sake, preferably Asahi Shuzo Dassai 39 Junmai Daiginjo
15ml lime Juice
15ml Ginger of the Indies liquor
15ml St. Germain elderflower liqueur
5ml citrus extract
Preparation:
Add the ingredients to an ice-filled mixing glass or metal shaker. Shake for about 10 seconds, and double strain into an old fashion glass. Garnish with a slice of grapefruit.
Not your average cup of tea, Hotel Okura Amsteram's take on this teatime cocktail is spiked with a healthy shot of tequila, and a few more surprises.
Ingredients:
50ml reposado tequila
30ml vermouth
20ml homemade cinnamon tea syrup (1:1 hot water and sugar; add cinnammon to taste)
Orange zest
Cinnammon stick
Preparation:
Add all the ingredients into a mixing glass with ice and stir. Strain mixture into a tea cup. Garnish with some orange zest and a cinnamon stick. Pro tip: heat the cinnamon stick for a lovely aroma.
Some things never go out of style. The simple, high-quality, Old Fashioned cocktail is one of them. Adare Manor's resort mixologist, Ariel Sanecki, shares the recipe for the traditional whiskey cocktail, a favorite at the hotel's Tack Room and Carriage House bars.
Ingredients:
60ml bourbon
5 dashes of Angostura bitters
1 spoon of brown sugar
Preparation:
Muddle the bitters and sugar in a glass, and then pour over the bourbon. Stir all of the ingredients together, and serve with ice.
For this classic cocktail, similar to a margarita but lighter and more complex, tequila mixes with fresh grapefruit, lime and salt for a refreshing cocktail that goes down a treat.
Ingredients:
50ml blanco Tequila
30ml pink grapefruit Juice
20ml lime juice
10ml agave syrup
Soda water
Preparation:
Salt the rim of a glass, using lime juice to wet the the rim; then dip it into a small dish of salt. Set aside. Add all of the ingredients, except the soda water, to a shaker filled with ice and shake for about 30 seconds. Strain the mixture into a glass filled with ice and finish with soda water. Gently stir to mix everything together. Finish with a bit of grapefruit zest and enjoy.
As you know Italy is the land of coffee. Villa Cora's bartender, Petra, shares her take on the easy-to-create gin and tonic cocktail with an energizing twist.
Ingredients:
50ml gin
4 tablespoons of coffee
Tonic water
Preparation:
The originality of this cocktail comes from the preparation of the coffee using the cold brew technique. Put ground coffee in a jug with cold water and leave it in the refrigerator for 24 hours. The next day, strain the grinds from the water using a piece of gauze, a tea towel, or a tea sieve. Freeze the glass in which you will serve the cocktail. Once chilled, remove the glass from freezer, add some ice cubes to the glass, along with the gin, coffee and tonic water. Mix and garnish with a slice of lemon and a coffee bean.
This cocktail created for the hotel's 67 Sky Lounge rooftop bar taps into its creator's Peruvian roots. In the Perigonio, Peruvian pisco is combined Mediterranean flavors, perfect for admiring the view as the sun descends over the sea from 67 Sky Lounge, or at home, dreaming of your next trip to Italy, or even Peru.
Ingredients:
6ml saffron-infused pisco
10ml Aperol
15ml fruit passion syrup
2ml lemon
1ml acquafaba
Preparation:
Shake the ingredients together in a shaker with ice, and strain the mixture into a glass. Garnish with dried lime and chili.
Savoy Palace has reinvented the classic Negroni recipe, introducing a medium sweet Madeira wine from Portugal into their recipe. In this version, each ingredient has its purpose: hazelnut mellows the strength of the gin, and dried fruit notes of the Madeira mix with the orange flavor of the Campari, and adds sweetness to the blend. Best enjoyed at the hotel's rooftop Galáxia Skybar overlooking the ocean, the team at Savoy Palace have shared their special recipe for your own enjoyment at home.
Ingredients:
1oz homemade hazelnut-infused gin
1oz Campari
1oz Medium rich 3 year old Madeira wine
Orange zest or peel for garnish
Salted caramel candy, to serve alongside (optional)
Preparation:
Fill an Old Fashioned glass with ice cubes and set aside. Add the gin, Campari, and Madeira to a mixing glass, add ice and stir for 30 seconds until well chilled. Remove the ice cubes from the Old Fashioned glass and add a large ice sphere (if available). Strain to the cocktail into the glass, garnish with the orange zest or peel, and serve with the salted caramel candy.
Cachaça Gancheira Premium is produced in Santa Caterina near Ponta dos Ganchos, in an old still that is currently managed by the third generation of the same German family that started the distillery. This classic Brazilian cocktail combines the national spirit with refreshing tangerine and basil flavors to mix the perfect treat for spending a summer afternoon at the beach.
Ingredients:
50ml Cachaça Gancheira Premium or the cachaça of your choice
1 tangerine
2 teaspoon of sugar
3 basil leaves
Ice
Preparation:
Peel the tangerine and remove all the seeds and any excess pith. Add the tangerine and sugar to a cocktail shaker and muddle a bit. Add the basil leaves and muddle gently. Add the cachaça and ice to the shaker. Shake it for about a minute or until your hands are cold.
Enjoy a taste of Brazil at home.
Served at TRS Coral Hotel Bar created by mixologist Said Martínez who has traveled around the world in search of trends, flavors and habits that he later implements in his mixology recipes.
Ingredients:
1 oz Cranberry Juice
1 oz black tea
1 oz of natural syrup
1.5 oz Gin
Rim of sugar and dry tea leaves
Red berries on skewer for garnish
Preparation: Pour all the ingredients into the shaker, add ice and cool for 20 seconds. Frost the glass with the sugar and the tea. Add ice in an Old Fashioned glass and pour the cocktail into the glass with a strainer. Decorate with a skewer of red berries and a touch of sugar.
The ‘Sau Sau’ as it came to be known at the Marbella Club is a popular, refreshing cocktail said to have originated in the South Side of Chicago, Illinois and was a favorite of Al Capone.
Ingredients:
4 ice cubes or equivalent in crushed ice
Several fresh mint leaves
2 oz vodka
The juice of a half-lime, squeezed
½ tablespoon sugar cane syrup or simple syrup
Soda water
Preparation:
Place all ingredients except for the mint in a cocktail shaker (or any 2 interlocked glasses for example) and shake vigorously. Open shaker and add the mint leaves. Close the shaker and roll the mint around to release the mint oil. Strain into a chilled Collins Glass filled with crushed ice and top with soda water. Garnish with mint and lime.
Created by bar director Josh Curtis, this refreshing take on a classic margarita is served at the hotel’s Carbon Beach Club alongside views of the Pacific Ocean .
Ingredients:
2 oz Casamigos Blanco
¾ oz fresh squeezed lime juice
¾ oz simple syrup
¾ oz fresh squeezed cucumber
Preparation:
Place ingredients in a cocktail shaker with ice and shake five times. Use a Hawthorne strainer to separate ice from cocktail and pour mixed cocktail into a chilled coupe glass. Garnish with a skewered cucumber wheel and a kiss-of-salt on the outer ridge of the glass rim.
Transport yourself to Lake Como with the Insolito Spritz. Guests of the hotel love this rosé-infused Aperol Spritz that incorporates local, regional ingredients. It's sophistication in a glass.
Ingredients:
60ml of rosé -infused Aperol
30ml apple and oregano sherbet
Prosecco DOCG di Conegliano
Apple slices and oregano
Preparation:
Cool the glass with ice and remove excess water. Pour the Aperose and apple and oregano sherbet. Fill the glass with Prosecco. Stir and garnish with apple slices and fresh oregano.
One of the most popular spring cocktails at the hotel’s bar Off the Record.
Ingredients:
1 part vodka or liquor of choice
2 parts limeade*
Shake and serve straight up. Garnish with a cucumber ribbon or a lime wheel
*For the limeade:
Lime juice
Cucumber juice
Basil water (blend basil with water and strain)
Pineapple juice
Honey syrup (equal parts honey and water)
Ingredients:
40 ml your favorite whiskey (rum also works well)
100 ml Pineapple Bourbon*
10 ml lemon juice
15 ml syrup**
For the Pineapple Bourbon:
1/2 fresh pineapple cut into cubes
1 glass bourbon / brandy / sherry
1 tablespoon cinnamon powder
Preparation:
Pineapple Bourbon*:
Cut the pineapple into small chunks and add to the bourbon and sprinkle with cinnamon. Cook over medium heat on the stove so that the pineapple absorbs the alcohol, for about 15 minutes. Put into a cocktail mixer and store in the fridge.
Syrup**:
Mix 1 cup of sugar and 1 cup of water in a saucepan. Bring the water to a boil and remove from the heat. Mix in the sugar until everything is dissolved. Store in the fridge to cool.
Cocktail: With a slotted spoon mix all ingredients in a bowl. Because its natural pineapple, it will create a layer of foam. Add three ice cubes to the bowl and continue mixing. Cool the mixture a little more and dilute it with water. In a rock glass put two ice cubes and pour over the chilled cocktail. Add a pineapple wedge for decoration.
Back in 2014, Heitor Marin, the Head Bartender at Seen São Paulo visited Ireland to join an international mixology contest with participants from over 30 countries. That same trip inspired him to bring this cocktail to life. ‘Liffey’ was born out of his enchantment by the Irish culture, and named after the river that cuts through Dublin. Its bittersweet taste combined with an oak wood aroma offers a full experience.
Ingredients:
2 oz Jameson Whisky
½ oz Campari
½ oz Aperol
½ oz Cinzano 1757
Orange bitters
1 piece of Jatobá or Oak wood
6 ice cubes
Preparation: With the aid of a torch, light the piece of Jatobá wood [or Oak], it will be used to smoke the drink. There is no need to keep the flames on, just enough for the piece to smoke. After the wood is lit, place an empty brandy glass over the smoking wood, to collect the smoke. In another glass or shaker, add the ice. With the help of a dispenser, add 2 oz of whisky. Then add the Aperol, Cinzano 1757 and Campari. Add a splash of Orange bitters to finish the drink. With the help of a cocktail spoon, stir the mixture and set aside again. Go back to the brandy glass, which should be full of smoke by now. Turn it over, add an ice cube and pour the whisky mixture into the brandy glass, straining out the existing ice.
