Bringing the Bar to You – The World’s Finest Hotel Cocktails

When we go through unsettling periods of time we can normally rely on our favourite tipple to lift our spirits. While we may not be able to visit our favourite hotels in person right now, we’ve rounded up some of our favourite wanderlust-inducing cocktails that you can create at home.

The Espresso Martini by The Library Bar at The Lanesborough, London

Overlooking Hyde Park and adjacent to the grounds of Buckingham Palace, The Lanesborough is one of London’s most iconic hotels commanding a prestigious location that straddles Belgravia, Knightsbridge and Mayfair. The hotel’s Library Bar

offers a sanctuary from the hustle and bustle of city life. One of London’s most celebrated drinks destinations, distinguished by its outstanding mixology and venerable ‘liquid museum’ of spirits, the Library Bar offers the warm and intimate atmosphere of a private club complemented by a vibrant ambiance, making it a popular choice with both well-heeled locals and hotel guests. The Library Bar is famous for its classic Espresso Martini; a sweet-toothed tipple that is perfect as a post-dinner digestif, concocted using only three ingredients.

RECIPE & METHOD

  • Two shot glasses of espresso, or instant coffee mixed with hot water (make it strong!). We recommend two teaspoons of instant coffee to one spoon of sugar
  • Two shot glasses of Vodka – any will do
  • Two drops of vanilla extract
  • Shake well in a tin jar or cocktail shaker with ice
  • Strain and pour into your favourite cocktail glass (ideally a Martini glass)

The Full Bloomer by The Coral Room at The Bloomsbury, London

The Coral Roomoffers a unique cocktail menu that takes influence from the English countryside. Part of The Bloomsbury hotel it is a magnificent double-heighted all-day bar and restaurant, painted in a high-gloss lacquer in vivid coral. The Coral Room’s Sip of England menu whisks patrons away to the moors, meadows, seas and spires of the ‘Great British Outdoors’, with each cocktail using ingredients local to the area they are inspired by. The signature is The Full Bloomer; a fruity, floral spritz presented in a beautiful scalloped Champagne flute. Ingredients of RinomatoAperitivo, Two Cirtrus Shrub, Violet Bitters and SASSY Le Cidre Rose are complemented by fragrant notes of rose and strawberries from the Kent countryside to create a sweet and refreshing tipple. To finish, The Full Bloomer is garnished with an edible bubble, filled with bubble-gum aromatic, for the ultimate show-stopping look and burst of flavour.

RECIPE & METHOD

  • 100ml RinomatoAperitivo
  • 15ml Two Citrus Shrub
  • Three drops of Violet Bitters
  • 150ml SASSY Le Cidre Rosé
  •  Two drops of rose extract
  • Three strawberries
  • Build in a mixing glass
  • Serve in a long Champagne flute

The Bloomsbury Boozer by Parker’s Tavern, Cambridge

The bar in Parker’s Tavern at University Arms, Cambridge acts as a social hub in the city, and has been a meeting spot for over 100 years. The bar offers an extensive drinks menu, including a wide selection of English sparkling wine and a botanical-focused cocktail menu. This menu comprises a variety of bespoke tipples, all of which celebrate Cambridge’s spirit of invention with mixology that reinvents classics and takes inspiration from the history, art and academia of Cambridge and University Arms itself. The Bloomsbury Boozer was named after The Bloomsbury Set; a group of writers, academics and intellectuals including Virginia Woolf, John Maynard Keynes and E. M. Forster, who met at Cambridge in their boozy student days.

RECIPE & METHOD

  • 50ml Cambridge Dry Gin
  • 20ml elderflower cordial
  • 20ml fresh lemon juice
  • 4 – 5 raspberries
  • Add all the ingredients to a cocktail shaker (or you can use a large jam jar with lid)
  • Shake vigorously over ice

Strain into a martini glass

The Estate Martini by The American Bar at Gleneagles, Scotland

The Gleneagles Hotel is one of Scotland’s most iconic hotels. Having undergone a multi-million-pound design transformation at the hands of Ennismore Design Studionew-look spaces all have a social feel at heart. Reminiscent of the elegance and glamour of bars of the 1920s and 30s, The American Bar is a truly special place for intimate drinks, with an exquisite selection of caviar, cocktails inspired by the roaring 20s, and fine Champagnes. Alongside glamorous tipples that pay tribute the characters and pastimes of the 20s, sit five stunning Signature Martinis. Each draws on the varied scenery of Scotland, with subtle elements added to Scottish gins. For the Estate Martini, raspberry leaf-infused vermouth and elderflower are added to South Loch Raspberry Old Tom gin.

RECIPE & METHOD

  • 60ml South Loch Raspberry Old Tom Gin
  • 5ml elderflower cordial
  • 15ml raspberry leaf-infused vermouth
  • Add the gin, vermouth, elderflower and ice together in a mixing glass and stir to combine
  • Strain into a chilled Martini glass
  • Garnish with a lemon peel

The Parabola by The Newt, Somerset

The Newt in Somerset is a vast working country estate opened in Summer 2019, encompassing beautifully cultivated gardens, a parabola with 267 varieties of apples for each county, garden eateries and visitor attractions, Farm and House & Garden Shops and a 23-room Hotel and Spa. Celebrating all things Somerset – from freshly squeezed apple juices and cyders made on site, to honeys produced by native and wild Somerset bees – the beauty and simplicity of the outside world is brought indoors throughout the hotel and estate, not least into the Bar. The bar team shakes up an inventive drinks menu guided by seasonal garden produce and the heritage of the Grade II listed building formerly known as Hadspen House. Highlights of a seasonally changing cocktail menu, inspired by what can be picked from the gardens, include The Parabola; an elderflower and apple delight featuring The Newt’s very own apple gin and Medium Somerset Cyderpressed on-site, topped with botanicals or herbs from your own garden.

RECIPE & METHOD

  • 25ml The Newt Apple Gin
  • 25ml St Germain elderflower liqueur
  • 5ml Elderflower cordial
  • 75ml The Newt Medium Cyder
  • Fill a highball glass generously with ice cubes
  • Pour over the gin, liqueur and cordial
  • Top up with The Newt Medium Cyder

Garnish with rosemary or lavender from the garden and a thin slice of apple

The Esencia Margarita by Hotel Esencia, Riviera Maya

Evoking a refreshing virtual taste of the unspoiled ivory sands of the Riviera Maya’s Xpu Ha Beach – widely considered the most beautiful stretch of beach on Mexico’s Caribbean coast Hotel Esencia’sEsencia Margarita is a fragrant, dynamic cocktail perfectly suited to spring and summer. The drink’s main ingredient, Casa Dragones Blanco, is hailed as being the best Blanco Tequila. It is a small batch, 100% Pure Blue Agave silver tequila, crafted to deliver the true essence of agave through an innovative process that focuses on purity, for a crisp, smooth taste. While this signature concoction is best enjoyed at the hotel’s super-chic open-air Beach Bar – impeccably positioned for the warm sea breeze and the best views from all the hotel – while housebound, it is a particularly fun-loving cocktail best whipped up with friends over Facetime, Zoom or House Party on a Friday night.

RECIPE & METHOD

  • 45ml Tequila Casa Dragones Blanco
  • 15ml Simple Syrup (NB. traditional simple syrup is made from one part water to one part sugar. White granulated sugar is the standard sweetener, but once you’ve mastered this basic base, feel free to experiment with other sugars, keeping the 1:1 ratio the same
  • 25ml Cointreau
  • 60ml freshly squeezed grapefruit juice
  • One small rosemary sprig
  • 5 grams of crushed ginger
  • Muddle rosemary, ginger and syrup
  • Add the tequila, Cointreau, juice and ice and shake vigorously in a cocktail shaker or similar
  • Double strain and serve on the rocks in an Old Fashioned glass
  • Garnish with a rosemary sprig and a grapefruit peel twist

The Eden Colada by Eden Rock, St Barths

Served in Eden Rock – St Barths’s brand-new Rémy Bar – named after the hotel’s original owner, Rémy de Haenen – signature cocktail, the Eden Colada honours both his fabulously wild pioneering spirit and the birthplace of the drink’s main ingredient: rum. With a centuries-old tradition of rum distillation, cocktail lovers should look to the sun-soaked Caribbean with its plethora of distilleries for drinks inspiration. The Eden Coladamixes two rums including Plantation 3 Stars, a tribute to historic rums with a suave blend of the region’s three primary terroirs: Barbados, Jamaica and Trinidad. Barbados delivers richness and a balanced palate, Trinidad adds finesse, and Jamaica provides an emphatic structure. The deeply glamorous Eden Rock – St Barths cocktail list is all about a sense of place, taking drinkers on a journey for the senses sipping divine elixirs that transport them to the island that perfectly blends the sophistication of St. Tropez with the laissez-fare Caribbean lifestyle.

RECIPE & METHOD

  • 25ml Clement Blanc rum
  • 25ml Plantation 2 Stars rum
  • 30ml Moët &Chandon Champagne
  • 30ml fresh pineapple juice
  • 30ml pineapple syrup
  • One scoop of coconut sorbet
  • Simply blend all ingredients together in a blender
  • For best results, serve in the iconic Eden Rock – St Barths pineapple glass (but any large round glass will do!)
  • Add one drop of vanilla essence to complete if desired

The Ice Breaker by SingitaSweni, Kruger National Park

Bringing a refreshing taste of bush sundowners home, this simple, yet delicious iced tea tonic will transport the drinker to the banks of the Sweni River located right by SingitaSweni Lodge. Staying true to South African heritage, the delectable drink is infused with local rooibos tea. The cherry and honey notes of rooibos add a subtle sweetness, which is aromatised with bitters. The brandy-spiked cooler is served short and was masterminded by Lodge Manager, Brett Applegryn, who felt inspired to create a tantalising cocktail with just three simple ingredients that reflected the mood and ambience of the lodge’s unique location, tucked away in a 33,000-acre private concession in Kruger National Park.

RECIPE & METHOD

  • 25ml gin bitters
  • 25ml brandy
  • 80ml chilled rooibos tea
  • Pour all ingredients into mixing glass with ice cubes and stir well
  • Strain into a chilled Martini glass, and garnish with green apple and ginger
  • Serve straight or with extra ice

The Cobblers Cooler by Cobblers Cove, Barbados

The is almost as iconic as its home and namesake, Cobblers Cove. This much-loved resort is set on Barbados’s platinum coast right on the white sand beaches and turquoise waters the Western side of the island is famed for. The Cobblers Cooler is a delicious rum-based cocktail blended with tropical fruits and topped with a sprinkling of sugar. A generous serving of local Doorly’s 5-Year-Old rum is blended with fresh banana, pineapple, lime and grenadine, served in a hurricane glass and topped with a pineapple leaf and dehydrated lime wheel. The cocktail is best enjoyed imagined under the candy stripe pink-and-white parasols on one of the luxuriously soft pool loungers.

RECIPE & METHOD

  • 70ml Doorly’s 5-Year-Old rum
  • 10ml grenadine
  • 30ml fresh pineapple juice
  • One banana 
  • 15ml fruit cocktail juice
  • 25ml fresh lime juice
  • ½ scoop crushed ice
  • Blend all ingredients together and pour into a hurricane glass over crushed ice
  • If you are so inclined, garnish with a pineapple leaf, dehydrated lime wheel and a dusting of sugar

The Aperol Spritz by Le Bristol Paris

Adored the world over, the Aperol Spritz is a simple classic cocktail originally from northern Italy. One of the best places to enjoy the summer aperitif however is at fabulous French Palace hotel, Le Bristol Paris. A true urban oasis, the hotel’s Jardin Français is a rare jewel in the heart of Paris; a place where one can drink and dine amidst fresh greenery and fragrant roses. The exquisitely pretty garden is a delightful place to revive after shopping with a light lunch shaded beneath a white parasol. Until one is able to return, one of the easiest elixirs to whip up at home is this four-ingredient favourite.

RECIPE & METHOD

  • 40ml Aperol
  • 60ml Côtes de Provence white wine
  • 60ml soda water
  • One orange
  • Pour the Aperol into a wine glass filled with ice
  • Pour the wine and soda water into a siphon and complete the cocktail with the mixture.
  • Decorate with fresh orange slices

The Bellini by Hotel Du Cap-Eden Rock, Cap D’Antibes

The Bellini was created in 1934 by Giuseppe Cipriani, founder of Harry’s Bar in Venice. He named the cocktail so because its unique pink colour reminded him of the toga of a Saint in a painting by 15th century Venetian artist, Giovani Bellini. The Bellini started as a seasonal specialty at Harry’s Bar and today, is the emblematic drink of the city of Venice, continuing the old Italian tradition of marinating fresh peaches in wine. This Bellini recipe has been perfected by Christophe Lencioni, Head Bartender at the French Riviera’s most glamorous hotel, the 150-year-old Hotel du Cap-Eden-Roc. The hotel even named one of its much-loved bars, the Bar Bellini – the Côte d’Azur’s cocktail bar of choice for Hollywood stars. With a beautiful outdoor terrace and spectacular views over Hotel du Cap’s enchanting gardens and the famous Grande Allée down to the sea, it’s hard to imagine anything more elegant than sipping a Bellini here.

RECIPE & METHOD

  • 140ml of Champagne
  • 15ml peach cream or Peachtree liqueur
  • 100ml fresh peach purée
  • Mix all ingredients together and serve in a long, chilled Champagne flute

THE Rum Punch by Jumby Bay Island, Antigua

Spontaneity and freedom are what define the Jumby Bay Island lifestyle. Guests fill their days with breezy pastimes in the warm crystalline waters and on powder-white beaches; strolling through lush gardens and free-wheeling along two kilometres of palm-fringed winding bicycle paths. The perfect welcome to the Caribbean, everyone’s first drink on the private island of simple pleasures upon arrival is the Rum Punch, concocted with local Antiguan rum. Described as being “sweet, a little tart, but full of magic,” this brew is a strong, timeless staple.

RECIPE & METHOD

  • 120ml 5-year-old English Harbour rum
  • Two dashes of Angostura bitters
  • 30ml Simple Syrup
  • Fresh cinnamon powder
  • Pineapple and lime to garnish
  • Muddle all ingredients together, excluding the cinnamon powder
  • Shake vigorously in a cocktail shaker or similar
  • Serve over ice in a short glass and garnish with cinnamon powder, a slice of pineapple and one lime wheel or wedge

The Basilicus by The Blue Bar at FincaCortesin, Andalusia

FincaCortesin is Southern Spain’s best-kept secret; a spectacular, independently-owned hotel, golf and spa resort set in the rolling hills between Marbella and Sotogrande, flanked by the Casares Mountains and with sweeping views of the Mediterranean coastline. The hotel’s Blue Bar serves classic cocktails alongside more innovative creations al fresco on a beautiful patio lounge. The photogenic chinoiserie Blue Bar features handmade, bespoke de Gournay wallpaper and contrasting pale red sofas with the same symmetrical décor that flows through the property. Cocktail enthusiasts will want to recreate the hotel’s acclaimed, intricate interior design – and not just the bestselling Basilicus – at home. Created by FincaCortesin’s inventive Head Bartender and Drinks & Cocktail Manager, Daniele Maroni, the Basilicus’s key ingredient is an Andalusian small-batch craft gin, which is balanced by the aromatic, citrusy botanical taste of ItalicusRosolio di Bergamotto.

RECIPE & METHOD

  • 50ml GauGin® Beach gin
  • 20ml ItalicusRosolio di Bergamotto liqueur
  • 30ml fresh lemon juice
  • 15ml Simple Syrup
  • 8 – 10 fresh basil leaves
  • Juniper berries to garnish
  • Pour all ingredients, excluding one basil leaf, into a cocktail shaker or similar
  • Shake well and double strain into a Martini glass
  • Garnish with a basil leaf and a couple of juniper berries

Save Me! Save Me! By The Burle Bar at Palacio Tangara, Sao Paulo

Masterminded by award-winning bartender, Ana Paula Ulrich, the Save Me! Save Me! cocktail served at PalácioTangará’sBurle Bar is composed of Fine Sherry, Dry Vermouth, Jataí Honey and Orange Bitters. The concoction was thought up by Ana to raise awareness of the importance of bees to the environment. While the recipe calls for any honey when recreating at home, the original served at the São Paulo masterpiece hotel uses “magical” jataí honey, which is sought after for its medicinal properties and immunological, anti-inflammatory, analgesic and antibacterial effects. Offering cutting-edge service, style and design, the Burle Bar’s chic and opulent ambiance makes it a perfect choice both as an intimate dining venue and a late-night lounge. Designed by Brazilian architect Patricia Anastassiadis, the Bar draws inspiration from Brazilian art and natural landscapes, with photographs of the Amazon rainforest adorning the walls.

RECIPE & METHOD

  • 40ml Tío Pepe Fino Sherry
  • 40ml Noilly Prat Vermouth
  • 10ml St-Germain elderflower liqueur
  • 10ml honey
  • Two dashes of Angostura Orange Bitters
  • Muddle all ingredients together, adding honey last, with ice – no need to shake
  • Strain and serve in a long Martini-style glass

The Cougar Paw by Six Senses Maxwell, Singapore

Located in the heart of Chinatown opposite traditional hawker centre Maxwell Market, Six Senses Maxwell is set in a traditional heritage building on the site of a former nutmeg plantation. Interior design by French architect and designer, Jacques Garcia reflects the authentic décor and furnishings of the era in which it was built, with a contemporary twist. This extends into the style of the hotel’s bar, the Cook &Tras Social Library. The Social Library’s signature drink is the Cougar Paw ­– a gin-based cocktail infused with fresh lime juice, mint and shaken with egg whites, served in an elegant coupe glass and topped with Cava.

RECIPE & METHOD

  • 30ml Bombay Dry Gin
  • 25ml freshly squeezed lime juice
  • 15ml egg whites 
  • 8 fresh mint leaves
  • 30ml Cava
  • Angostura Bitters and mint leaf for garnish
  • Mix all the ingredients in a cocktail shaker and dry shake
  • Add ice to the shaker and shake once more
  • Double strain in to a coupe glass and top with cava
  • Garnish with a mint leaf and three drops of Bitters

The Bourgoin Medicine by Domaine Des Etangs, Massignac

Domaine des Etangs is passionate about showcasing the very best of Southwest France’s produce, including Cognac; the nearby town which gives its name to one of the world’s best-known types of Brandy – a unique spirit in that it is double-distilled. Established on the Premiers Bois, Petite Champagne and Fins Bois vineyards of the town of Saint-Saturnin in Charente, the family-run Bourgoin Cognac estate crafts a “natural” cognac, devoid of any blending, filtering, colouring or added sugar, and the hotel is proud to have an exclusive partnership with the brand. Owner, Frédéric Bourgoin has curated a list of bespoke cocktails that are served in the hotel’s bar, and guests can now recreate House Signature, The Bourgoin Medicine at home by following a simple three-ingredient recipe.

RECIPE & METHOD

Simply combine, shake, and strain over ice

The Goombay Smash by Bahama House, Harbour Island

Harbour Island – home of “the friendly people” – is one of the Bahamas’ most colourful and laid-back islands offering visitors the chance to truly switch off and embrace “island time”. Eleven Experience’s Bahama House epitomises luxury island living, seamlessly combining its colonial-style architecture with modern design and Caribbean flair. With one of the best-stocked rum bars on the island, after a day of exploring the coast with a skilled Eleven guide, guests enjoy endless rounds of Goombay Smash cocktails round the poolside tiki bar. Armchair travellers longing for a taste of the Caribbean can recreate Bahama House’s signature rum cocktail developed by the in-house expert mixologists, and visualise themselves by the turquoise waters and the island’s famous pink sand beaches.

RECIPE & METHOD

  • 30ml Bacardi Gold – – 30ml Bacardi White
  • 15ml coconut Rum
  • Dash of freshly squeezed lime juice
  • Two teaspoons of Bitters
  • 120ml orange juice
  • 120ml pineapple juice
  • Glacé cherry and orange slice to garnish
  • Mix all ingredients together, and serve in a tall glass over ice
  • Garnish with glacé cherry and an orange slice

The Exclusivitea by Sha Wellness Clinic, Valencia

Global pioneer of integrated medical and holistic wellness, SHA Wellness Clinic’s natural alcohol-free cocktails are the perfect immune-boosting tipple to make at home. SHA’s Exclusivitea has antioxidant and anti-inflammatory qualities, is low in sugar, and can be enjoyed at any time of the day as a nutritional shot. The cocktail’s main ingredient is Japanese kukicha tea which has long been hailed as a superfood. It is packed full of health benefits and just one cup contains 13 times more calcium than a glass of milk. It also neutralises acidity and tannins in the body, helping to contribute to the proper digestion of grains and vegetables. The drink is infused with peppery rosemary – which also contains antioxidants and anti-inflammatory compounds – and is lifted by a zingy natural sweetness of accompanying orange. Just one sip of the Exclusivitea will showcase the medicinal and self-healing properties that are a key part of SHA’s vision: putting your health and body at the heart of its philosophy, without compromising on great taste.

RECIPE & METHOD

  • 15g kukicha tea
  • One rosemary bunch
  • One orange
  • Water
  • Heat the kukicha tea with 1.5 cups of water in a pot for three minutes
  • Add rosemary and leave to infuse for five minutes
  • Cut orange into fine slices
  • Serve in a cocktail glass and add orange slice
  • Decorate with rosemary twig

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