A COLLECTION OF OUR TRAVEL NOTES
Photo Courtesy of Tierra Hotels
Ilún means "to wish" in the native mapudungún language. While you may be wishing you could enjoy this cocktail while gazing at the serene coastal views from the Tierra Chiloé bar, ( we have been and it is AMAZING ) it's easy enough to recreate at home while the borders are closed.
What you'll need:
1 peach
Half a lime
Instructions:
Crush the peach with the half lime and add 3 dashes of bitters. Combine with white vermouth, whiskey, and simple syrup.
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.
Photo & recipe courtesy of Le Bar du Bristol
Summer is the ideal season to tap into your inner mixologist. Take a detour from the trodden trail of classic cocktail recipes with Le Bar du Bristol’s summer make-it-at-home special, the Caribou Mule.
THE CARIBOU MULE
Ingredients
50 ml Bulleit bourbon whiskey
15 ml organic maple syrup
20 ml lime juice
30 ml cranberry juice
30 ml cloudy apple juice
50 ml ginger beer
Method
Pour whiskey, maple syrup, lime juice, cranberry juice and apple juice into a cocktail mixer. Top with ice and shake until combined. Fill a glass with ice and pour over with cocktail mixture. Add ginger beer to fill and stir.
Garnish ideas: mint leaves, orange peel, star anise and bourbon cherries.
Chin-chin!
HOTEL ESENCIA’S SIGNATURE MARGARITA
1 1/2 oz. Tequila Casa Dragones Blanco
3/4 oz. Cointreau
2 oz. Fresh Grapefruit Juice
5 gr. Ginger, Chopped
1/2 oz. Simple Syrup
Rosemary Twigs
PREPARATION: In a cocktail shaker, muddle simple syrup with a small rosemary twig and the chopped ginger. Add Tequila Casa Dragones Blanco, Cointreau, fresh grapefruit juice and some ice cubes. Shake well. Double strain and serve on the rocks in a salt-rimmed Old Fashioned glass. Garnish with a rosemary twig and a flamed grapefruit peel.
Photo & recipe courtesy of Eden Rock
EDEN ROCK’S PINA COLADA
Eden Rock–St Barths’ Head Bartender Mathieu and his team of cocktail therapists, as they’re known at the hotel, put an Eden twist on the classic Caribbean piña colada with a spritz of champagne and a spoonful of homemade fresh coconut sorbet. Here, we’ll give you the original recipe. Feel free to adjust it based on what you have available at home!
Ingredients
25ml Clement Blanc
25ml Plantation 3 Stars Rum
30ml fresh pineapple juice
30ml pineapple syrup
1 scoop coconut sorbet
30ml Moët & Chandon champagne
Blend all ingredients together on medium speed until smooth. If you’ve got one handy, serve in a pineapple shaped glass for fun. You can skip the dry ice presentation—we’ll leave that to Matthieu and his team to prepare for you at Rémy Bar on your next visit to St. Barth’s.
Photo & recipe courtesy of Palácio Tangará Hotel
THE WOODY BOULEVARDIER
Burle Bar at Palácio Tangará Hotel shares their iconic recipe so you can recreate a São Paulo style aperitif right at home.
Ingredients
40 ml whiskey
30 ml Campari (Italian bitters)
30 ml red vermouth
Preparation
Stir in a tumbler filled with ice. Garnish with a swirl of orange peel and savour slowly.
Photo courtesy of Jumby Bay
JUMBY BAY HOTEL’S SIR JUMBY JUICE
Sir Jumby is chock full of vitamin rich veggies. The kale provides a dose of vitamin A, which is great for your vision and boosting your immune system. The green apple adds a touch of sweetness.
Ingredients
1 medium cucumber
2 cups kale
1 cup spinach
1 green apple skin on
2 stalks celery
1 tsp fresh lemon juice
Preparation
Begin by washing and cutting or dicing all ingredients into small pieces.
Add ingredients to juicer starting with the apple and lemon juice, then add the cucumber and celery and finish with the leafy greens— kale first, and then the spinach.