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If there’s one thing we’ve learned during quarantine it’s how much we miss the hustle and bustle of intimate, glamorous hotel bars. While we might not be able to pull up a stool and sip on a perfectly crafted cocktail while enjoying a healthy dose of people watching (yet), flavorful libations don’t have to – and frankly shouldn’t – take a back seat.
In honor of World Cocktail Day, Hawkins International has rounded up a few of our favorite signature sips created by talented hotel mixologists. Head to your bar cart, take out your shaker, and get ready to travel through your tastebuds. Cheers!
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Montage Hotels‘ Frosé
- 6oz – Rosé Wine(frozen in large ice cube trays)
- 5oz – St Germain
Put a large cube of frozen rosé in a blender, add the St. Germain, lightly blend, pour into coupe glass, garnish with lavender and enjoy!
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Hotel Eden‘s La Grande Bellezza
- 60 ml infuse Martini Rosato with tamarind pulp
- 20 ml Tequila
- 5 ml Mezcal
- 2 dashes of mandarin & Bob’s orange bitter
Infuse Martini Rosato with tamarind pulp (750 ml with 100 gr ) and leave infused for 3/4 days. Prepare the pre-batched bottle with all the ingredients, which we keep in the refrigerator. Using the mixing glass, put 90 ml of La Grande Bellezza pre-batched stirrer and strain into the coupe glass. Add two ice cubes and decorate with violet flowers.
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Balboa Bay Resort‘s Rosé All Day
- 1oz – Ketel One Vodka (or vodka of your choice)
- 1oz – Grapefruit Simple Syrup
- 1oz – Lemon Juice
- 3/4oz – Grapefruit Juice
Combine all ingredients, shake and strain into a rocks glass over ice. Garnish with a lime wheel.
Make your own grapefruit simple syrup by combining 2 parts sugar, 1 part grapefruit juice to a pot and heat until sugar has dissolved; let cool.