The Lanesborough
cocktails with friends at House Party. vermouth time on Zoom. Family meeting on FaceTime. Spotify playlists galore. We will be in full confinement, but plans to share remotely and entertain ourselves in the comfort of our homes are more abundant than ever. In fact, he has hours a day to manage everything between weekend movie marathons, readings and video calls.
There's also time to cook, eat and drink a little . With moderation and measure but, above all, with class... and traveling.
How about we prepare the signature recipe of the cocktail bar of a hotel What takes us back to the 1920s in the Scottish Highlands? Or to the fragrant private gardens of a Parisian hotel? Or why not go even further, to the most chic Caribbean coast of Mexico, to step on the soft sand? Although going straight to the African savannah and having a cocktail at sunset is a good plan too.
"I stay at home" and, with these prescriptions to bring out the barman that we carry inside, well accompanied that we will be.
SAVE ME! SAVE ME! , from the Burble Bar at Palácio Tangará, in São Paulo. Ana Paula Ulrich has devised this cocktail, sweet (and with Andalusian reminiscences) to emphasize the importance of bees in the environment.
Ingredients:
- -40 ml of Tio Pepe Sherry
- -40 ml of vermouth Noilly Prat
- -10 ml St-Germain elderflower liqueur
- -10 ml of honey (in the hotel they use yateí honey)
- -2 drops of Angostura Orange Biters
Preparation: Crush all the ingredients with ice and add the honey until the end. Serve in a tall Martini glass.
TANGARÁ PALACEPhoto: Leo Martins
MOJITO: of the Royal Mansour hotel, in Marrakesh. Picture yourself at the open-air bar of this Moroccan dream holding a refreshing non-alcoholic Mojito.
Ingredients:
- -3 tablespoons of lemon sorbet
- -6 fresh mint leaves
- -60 ml of lemon juice
- -zest of 1 lemon
Preparation: Combine all ingredients in a blender until foamy. Decorate with fresh mint leaves. If you want to do it with alcohol, just add 25ml of rum.
Mojito
BULLFIGHTER. Close your eyes and dream that you are in the Maldives, on Joali beach, an unbeatable place to drink this spicy cocktail and admire the sunset from your private island.
Ingredients:
- 40 ml of tequila
- 20ml triple sec
- 10ml fresh lime juice
- 30 ml of passion fruit puree
- 3 drops of Tabasco
- 5ml syrup
Preparation: Put all the ingredients in the shaker (or large glass covered with a small plate) and shake well. Strain into a short scotch glass and fill with ice. Garnish with a red chili and salt and pepper around the rim of the glass.
Bullfighter
ESPRESSO MARTINI : A direct trip to The Library Bar cocktail bar at The Lanesborough hotel in London. Perfect as a digestif after dinner.
Ingredients:
- -60 ml of espresso or instant coffee mixed with water (make it strong!). They recommend making it with one teaspoon of sugar per two teaspoons of instant coffee.
- -60 ml of vodka
- -2 drops of vanilla extract
Preparation: Shake in a cocktail shaker with ice and serve in a glass (if it's a Martini, all the better).
DAISY ESSENCE: of the Hotel Esencia, in the Riviera Maya. A gift from the Mexican Caribbean coast: fragrant, dynamic and perfect for spring.
Ingredients:
- -45 ml of Tequila Casa Dragones white
- -15 ml simple syrup (1:1 water and granulated sugar)
- -25 ml of Cointreau
- -60 ml of natural grapefruit juice
- -a sprig of rosemary
- -5 gr of ground ginger
Preparation: Crush the rosemary and ginger with the syrup. Add the tequila, Cointreau, the juice and shake vigorously in a cocktail shaker or similar. Strain twice and serve over ice in an Old Fashioned glass. Decorate with a sprig of rosemary and a twist of grapefruit skin.
APEROL SPRITZ: of the legendary hotel Le Bristol in Paris. The hotel's French gardens blend with the simplicity of this classic northern Italian aperitif.
Ingredients:
- -40 ml of Aperol
- -60 ml of white wine (the hotel uses Côtes de Provence)
- -60ml sparkling water
- -1 orange
Preparation: Pour the Aperol into a wine glass with ice. Add the wine and sparkling water (even better if it is siphon) and complete the mixture. Decorate with fresh orange slices.
BASILICUS , of Finca Cortesín, in Malaga. Created by Daniele Maroni, from the hotel's Blue Bar. A blend of Belgian craft gin –with Andalusian roots– and the Italicus Rosolio di Bergamotto aperitif.
Ingredients:
- -50 ml of GauGin gin
- -20 ml of Italicus Rosolio di Bergamotto liqueur
- -30 ml of lemon juice
- -15 ml of simple syrup
- -8 to 10 fresh basil leaves or berries to decorate
Preparation: Mix all the ingredients, except the basil leaf, in a shaker. Shake well and strain twice. Serve in a Martini glass and decorate.
COUGAR PAW , available at the Social Library cocktail bar at the Six Senses Maxwell hotel. The signature cocktail of the house takes you directly to the Chinatown neighborhood of Singapore.
Ingredients:
- -30 ml of Bombay Dry Gin
- -25 ml of lime juice
- -15 ml of egg whites
- -8 fresh mint leaves
- -30 ml of cava
- -Angostura Bitters and a mint leaf to decorate
Preparation: Mix all the ingredients in a cocktail shaker and shake. Then add ice to the shaker and shake once more. Strain twice and serve in a glass. Add the cava and decorate with the mint leaf and three drops of Angostura.
