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!
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!
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.
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.