LE BAR DU BRISTOL’S COCKTAIL LE MIJO
INGREDIENTS
4 cl of white Don Julio tequila
1 cl of Mezcal
2 cl of salted butter caramel syrup
1 cl of fresh pumpkin mash
2 cl of fresh lemon juice
2 cl of cane sugar syrup
3 cl of fresh blood orange mash
Mix all of the ingredients in a shaker with crushed ice. Pour over ice in your favourite glass. Add a cinnamon stick and dehydrated fruit slices on top for a decorative garnish.
THE LIBRARY BAR AT LANESBOROUGH LONDON’S NAPOLEON ESPRESSO MARTINI
INGREDIENTS
20 ml crunchy honey syrup*
15 ml Amaretto
45 ml coffee or double espresso
50 ml softened Hennessy VS Cognac with butter**
METHOD
Shake all the ingredients well in a cocktail shaker filled with ice.
Strain and serve in your favorite coupe or martini glass.
GARNISH
Crushed amaretti biscuit rimmed glass + 3 coffee beans
* Crunchy honey syrup
Dissolve 1 part honey into 1 part hot water.
Add 1 Amaretti biscuits per 100 ml.
Mix in a blender and set aside it to rest until cold.
Strain through a cheesecloth muslin into a bottle and keep in the fridge.
** Softened Hennessy VS Cognac with butter
Use 200g of butter per 700 ml Hennessy VS bottle.
Gently warm 200 ml Hennessy VS Cognac with 200g unsalted butter in a pot over medium heat.
Stir to dissolve the butter and then pour in the rest of the Hennessy VS cognac.
Continue to stir until well dissolved and allow to cool at room temperature.
Store in a freezer for 24 hours, allowing the butter to solidify.
Fine strain the liquid back into the Hennessy VS bottle.
ST. BARTH’S EDEN ROCK’S REMY BAR YUZU SMASH
INGREDIENTS
35ml Guillotine Vodka (or Vodka of your choice)
35ml yuzu liqueur
20ml yuzu or lemon juice
15ml simple syrup
8 basil leaves
METHOD
Muddle basil leaves in shaker before adding the remainder of the ingredients. Fill with ice and shake. Pour into a cocktail glass and garnish with a yuzu flavored marshmallow and a basil leaf.
PALACIO TANGARA’S BURLE BAR’S TROPICAL SUNSET
INGREDIENTS
50 ml Amaro di Angostura
3 dashes Angostura Bitters
2 dashes Angostura Orange
30 ml citrus mix (fresh squeezed orange + lime juice, half and half)
Tonic water to fill the glass
METHOD
Shake all ingredients (except for the tonic water) in a shaker with ice and pour into a tall glass filled with ice cubes. Top with tonic and garnish with an orange slice and mint leaf.