A few fine hotels agreed to share what goes into their star summer sippers, so you could try mixing them up at home and whet your parched palates to tap the source when you're next in, say, Belize or Berlin.
Click through the slideshow for the drink shake-down, including the details on a special concoction served at the Mondrian SoHo hotel's new invitation-only rooftop lounge in the penthouse, and a non-alcoholic creation from Hyatt Capital Gate in Abu Dhabi for those who prefer their punch with less, well, punch.
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Lemon-Basil Jalapeño Tequila Cocktail(01 of10)
The Ka'ana Boutique Resort in Belize has a garden on the premises, which is ripe with fresh, local ingredients to inspire libations. Whether you’re a guest who’s returned from a long day of zip-lining in the jungle or back home pounding the pavement in your own urban jungle, this is quick to refresh:1 scoop ice7 lemon-basil leaves1 oz fresh lime juice3 oz fresh pineapple juice1.5 oz Infused Jalapeno TequilaPreparation: Add a generous sprinkle of granulated sugar to lemon-basil leaves and muddle well. Pour ice, juices and muddled leaves into cocktail shaker; shake well. Slice jalapeno pepper wedge, garnish glass and serve.
Garden Envy(02 of10)
Named for the Mandarin Oriental San Francisco's central location in the financial district on Sansome and Pine, their Brasserie S&P bar features many homemade specialties that blend well with their extensive gin collection. Mixologist and Bar Manager Priscilla Young was inspired by the flavor of Hendricks-infused gin and summers on the Bay of San Francisco. The result is a garden version of the original Vesper.1.5 oz Infused Hendricks Gin1 oz Square One Cucumber Vodka0.5 oz Galliano0.5 oz lime juicePreparation: First, a 48 hour "cold infusion" of the Hendricks Gin with Granny Smith apple, celery, dill and whole black peppercorns. Combine drink ingredients, shake and double strain. Garnish with a celery knot (use a peeler for a longer strip, knot once) and serve in Coupe glass.
The Cellar Door(03 of10)
Downstairs at Andaz 5th Avenue’s Cellar Bar in New York, which no matter the season offers a hip respite from the hustle and bustle of midtown, they serve up their signature drink. It’s inspired by the thought of “England meets the Caribbean” according to the bar’s head mixologist Toby Maloney.1 oz Pimms #11 oz Sailor Jerry Spiced Rum.75 oz fresh lemon juice.75 oz Bergamot syrup3 dash Regans’ Orange BittersPreparation: Shake and strain into a Rocks glass with ice. Garnish with an orange peel and atomized St. Elizabeth allspice.
Grape Crush(04 of10)
Last week, the Mondrian SoHo hotel launched Soaked, an invitation-only rooftop lounge in the penthouse offering all-natural and fruit-infused cocktails without excess sugar and syrups. Soaked will be open Tuesdays, Wednesdays and Thursdays through September 3, 2011, but if you're not lucky enough to score an invite, we've got their coveted Grape Crush recipe right here. Sadly, panoramic views of NYC not included.2 oz Barsol Peruvian Pisco4 red seedless grapesHalf lemon quartered for muddling.5 oz agave syrup1 pinch demerara sugarPreparation: Muddle lemon chunks, demerara sugar, grapes, and agave syrup. Add Pisco and shake well with ice. Strain into a rocks glass filled with cobble ice. Garnish with three grapes.
Gin Gin(05 of10)
The Pierre’s lobby-level Two E Bar and Lounge features their proprietary Gin Gin. With a refreshing cucumber and mint puree mixed in, it’s a kicky little quencher for those dog days.1 oz Hendrick’s Gin1 oz Canton Ginger Liqueur1 oz cucumber/mint puree*.25 oz fresh lime juiceGinger alePreparation: Combine first four ingredients into a shaker with ice and shake. Pour into a highball glass filled with ice. Top with ginger ale and garnish with a cucumber slice.*For cucumber/mint puree: Combine in a blender 2 large English cucumbers peeled and chopped, 2 handfuls of mint leaves, 1 cup water and 1 cup simple syrup. Blend until pureed. Keep refrigerated for up to seven days.
Alma Rose Berry(06 of10)
With the aroma of rose and berry, quintessential to summer in Berlin, this seasonal cocktail from Schlosshotel im Grunewald is a perfect pick for nights on the terrace or in the garden.1.25 oz Vodka1.25 oz Lillet.25 oz lemon juice.25 oz Monin Rose syrupSplash of Wild Berry SchweppesPreparation: Combine, shake and serve over ice. Garnish with lemon wedge and cherries.
Berryoska(07 of10)
Dreamt up by the head barman Nader at La Maison Champs-Elysées, it’s best to try this cocktail in its natural habitat, served on this Paris property’s pretty terrace. But if a City of Light sojourn isn’t in the cards soon enough, take a stab at it yourself.Fresh summer berries (strawberries, raspberry and blackberry)Cane sugar syrup2 oz citrus and vanilla-infused vodka (buy flavored vodka or attempt your own mix)Half lime, juicedDash CointreauPreparation: Muddle berries with cane sugar. Add vodka, lime juice, and dash of Cointreau. Add ice in shaker and hard shake for at least 15 seconds, then double strain over crushed iced.
Layered Fizz(08 of10)
As a hotel known for luxury and sophistication, it’s no wonder one of the Park Hyatt Chicago's signature drinks is a fancy layered concoction. Don’t let the egg white scare you away; Lynne Bredfeldt, the hotel’s Director of Public Relations ensures the seemingly odd ingredient is crucial for the drink’s light frothiness. Lynne also tips her hat to Bed, Bath and Beyond for the large ice-cube trays to assist in achieving the size of The Park Hyatt’s Hoshizaki Ice Cube.1.5 oz Laird’s Apple Brandy.75 oz lemon juice.75 oz simple syrup1 egg white1 dash Regans’ Orange BittersPreparation: Mix the ingredients without ice and shake hard. Then add ice, shake and strain over fresh ice. Top with 25 ounces of Chambord.
Gin Sing(09 of10)
The intention with Hotel Jerome's new summer cocktail list was to simultaneously create pretty drinks that can be prepared quickly with fresh ingredients. The spirits this Aspen, Colorado hotel chooses are based on some historical and regional references, but also current market trends. Gin is making a comeback, so Hotel Jerome sings it praises with their Gin Sing, a smart play on fruit cobbler topped with Ginger Beer.1.5 oz Tanqueray Rangpur Gin.5 oz Stoli Blueberry.5 oz blueberry simple syrup.5 oz agave.5 oz cranberry juice.5 oz lime juicePreparation: Build in an ice-packed pint glass. Shake, then add a dash of ginger beer and soda. Top with 2 lime wheels and 6 blueberries.
Non-alcoholic Passion Fruit Punch(10 of10)
In the United Arab Emirates, a Muslim country, Abu Dhabi's Hyatt Capital Gate made its signature cocktail a mocktail. The passion fruit-based drink balanced by the tang of cranberry and lemon juice is the popular choice at their restaurant 18 Degrees.1.25 oz passion fruit pulp1.25 oz passion fruit syrup1.25 oz lemon juice1.25 oz cranberry juicePreparation: In a red wine glass with ice cubes add passion fruit pulp (keep the shell as it will be used as a garnish), passion fruit syrup, lemon juice and cranberry juice. Top up with soda water and a passion fruit spiral to garnish.
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