Two of my favorite things: yummy cocktails and fancy foreign hotels!
This has been a particularly speedy holiday season for me, so I’m trying to prolong it as long as possible by soaking up the Christmas spirit. (Christmas carols on repeat!) Quite a few PR people have sent me breakdowns of yummy holiday drinks from their hotel properties, so I’m reposting them here for you. Bottom’s up!
The hotel: Maroma Resort & Spa: Maroma Resort and Spa is an Orient-Express property in Mexico’s Riviera Maya and minutes away from the world’s second largest barrier reef. This margarita recipe is created by Executive Chef Juan Pablo.
The drink: Margarita Maroma
1 ½ oz Tequila blanco
1oz triple sec
¾ Lemon juice
½ oz xtabentun liquor
Rub rim of margarita glass with lemon juice, dip rim in salt. Shake all ingredients with ice, strain into the salt-rimmed glass, and serve.
The hotel: Grand Hotel Europe: Grand Hotel Europe has been a cultural and culinary landmark in St. Petersburg for over 130 years. The hotel has their own vodka sommelier.
The drink: Million Red Scarlet Roses
3 oz Vodka
2 oz Grapefruit Juice
½ oz Honey
2 oz Sparkling Wine
Pour the vodka, grapefruit juice and honey in a cocktail shaker. Shake well. Pour the sparkling wine in glass flute. Pour in the mixed ingredients. Serve chilled.
The hotel: La Samanna Resort & Spa: The newly renovated La Samanna, located in St. Martin on the French side, features one of the Caribbean’s best spas.
The drink: Baie Long Blue
1.5oz Blue Curaçao
1/4 oz La Samanna old rum
2 oz Pineapple juice
1oz Coconut milk
Shake the above ingredients in cocktail mixer. Serve in a cocktail glass with crushed ice.
Cotton Tree is a boutique hotel comprised of four two-bed/two-bath luxury cottages–featuring on-call private chefs and state-of-the-art kitchens–around a lush, private garden on the Caribbean. The resort is independently owned and operated by Heather Lockington, who created her dream hotel following world travels.
The drink: Sorrel Punch
2 cups whole, dried sorrel (a.k.a. dried hibiscus)
2 inches ginger, sliced in thin coins for mild flavor, or chopped/grated for stronger flavor.
The peel of 1 orange
2 cinnamon sticks
6 cups water
Sugar to taste (about 1 cup)
Water, rum, and/or ice, as desired
Peel the orange and slice (or grate) the ginger. Add all ingredients to a pot, cover, and bring to a gentle simmer, approximately 10 minutes. Let simmer for another 30 minutes to extract all the spiced goodness. Cool and refrigerate overnight for strongest flavor.
Strain, mix with ice, water and rum.
The Hotel: The Governor’s Residence: A romantic, colonial-style mansion dating from the 1920s and previously home to the ruler of Burma’s southern states, The Governor’s Residence in Yangon, Myanmar, features a pagoda surrounded by bamboo and Burmese teak wood.
The drink: Green Tea Ni
2 oz Green tea infused vodka
1 oz Dry Vermouth
Dash of Jasmine
½ oz of Green tea syrup
Mix all ingredients in a cocktail shaker and shake for 30 seconds. Strain into martini glass. Serve.
The resort: Eagle Island Camp: Located in Botswana’s Okavango Delta, this luxury safari paradise (where Jolie very nearly stayed recently!) is situated on Xaxaba Island, which attracts a breathtaking variety of big game and exotic birds. Luxury tents are housed on raised wooden platforms, offering stunning views and large private decks ideal for viewing wildlife while enjoying a private cocktail.
The drink: Fizzy Fish Eagle
3 Tbsp of Campari bitters
1oz of Gin
3 oz lemonade
3 oz sliced lemon
Dash of Grenadine
Add Gin, lemonade, Campari bitters and Grenadine. Swirl the cocktail in the shaker until it is cold. Fill a wine glass with ice. Pour in the cocktail and garnish with a slice of lemon.