Cocktail Hour

Cocktail Hour

It’s beginning to look a lot like cocktails! Cheers to these amazing hotel signature cocktails, which have become destinations in their own right. Some are seasonal; some are whimsical; all are concocted to inspire.

HILTON MOLINO STUCKY VENICE

VENICE

The recently renovated Skyline Rooftop Bar at Hilton Molino Stucky Venice is the highest bar in Venice with incredible panoramic views of the city and talented mixologists. Guests and locals alike will be mesmerized by incredible views of the Venice Skyline, from Canale Giudecca to Piazza San Marco, while sitting in this stylish 8th floor Venetian bar. A signature cocktail for summer is the Red Hot Chilli Pepper, created by Gabriele Cusimano, the Skyline Bar Manager.

Red Hot Chili Pepper

INGREDIENTS

Tequila Reposado 45 ml

Pineapple juice 45 ml

Fresh Lime Juice 25 ml

Agave nectar 15 ml

1 small Red Chilli Pepper

INSTRUCTIONS

1. Blending method: Shake all ingredients together until they are thoroughly mixed, follow by straining the mixture twice
2. Garnish: cover the rim of the glass with mixed salt and spicy chilli

GREAT PLAINS OL DONYO LODGE

KENYA

Guests at ol Donyo Lodge always ask what cocktail is recommended, and a camp favourite is without a doubt The Donyo Dawa. The locally sourced honey compliments the freshly squeezed lime—creating a bittersweet marriage over the vodka. The Dawa is a well-known refreshing beverage in Kenya from the foot of Mt. Kilimanjaro to the depths of the Maasai Mara and interestingly means ‘medicine’ in Swahili. As the sun sets behind the looming Kilimanjaro with a breeding herd of elephants ambling past slowly, this refreshing and zesty drink is the perfect sundowner.

The Donyo Dawa

INGREDIENTS

1 lime (large)

6 or 8 ice cubes (crushed)

2 tots of vodka

1 tablespoon of honey to taste (add more if you like it on the sweeter side)

A handful of mint

INSTRUCTIONS

1.  Cut half the lime into quarters and squeeze the other half of lime into the glass.
2.  Add the honey
3. Use the wooden stick (or spoon if you don’t have a Dawa stick) and crush the mint and chopped lime and mix in with the honey. This stick is often known as the magic stick as it dissolves and crushes the flavours together.
4. Crush the ice cubes and place into the glass
5. Add the vodka
6. Mix all ingredients in the glass together well with the stick.
7. Top it up with soda water if you wish or add more lime or honey to taste.

GREAT PLAINS SELINDA CAMP

BOTSWANA

For those looking for a non-alcoholic option, Great Plains Selinda Camp Manager and mixology enthusiast Michael Jones has shared his signature mocktail: The Tea & Tonic (T&T). The T&T takes the flavour of tea, a little bit of lemon, a little bit of lemon juice and a great tonic, combines them into a refreshing drink that wouldn’t be missed at an African Sundowner, afternoon tea, lunch or even first thing before a morning game drive! This mocktail made with rooibos can be adapted to any tea and any good tonic. As this is a sugar syrup the lemon juice and tonic water helps to break some of the sweetness, so add as much lemon juice as you like.

The Tea & Tonic Mocktail

INGREDIENTS

1 Cup Brown Sugar

1 Cup Water

4 Rooibos Tea Bags

15ml Fresh Lemon (or to taste)

1x 275ml Barker & Quin Indian Tonic

EQUIPMENT

Saucepan

Tumbler/ shallow jam jar

INSTRUCTIONS

1. Combine brown sugar and water to a saucepan, boil and ensure the sugar has dissolved. Add the tea bags and slightly reduce.
2. Remove from the heat and allow to sit for an hour or two; the longer it’s left the more concentrated the flavour. This makes about half a cup of syrup.
3. Take 45ml of your rooibos syrup and add to a tumbler (or, as in the photo, use a shallow jam jar). Add the lemon juice, top off with ice and pour the tonic over the ice.
4. Garnish with a slice of lemon peel and stir to combine.

HILTON LAKE COMO

LAKE COMO

The popular rooftop bar at Hilton Lake Como offers panoramic views overlooking Italy’s most luxurious and iconic lake. The Smoked Negroni cocktail by the hotel’s resident mixologist and barman Vincenzo Sulmona is a must-try!

The Smoked Negroni

INGREDIENTS

Vermouth Rosso: 30ml

Campari bitter: 30ml

Gin: 30ml

Extras: Orange peel, dried thyme, ice

INSTRUCTIONS

1. Mix – Pour all the ingredients into a rock glass filled with ice.
2. Stir – Stir the cocktail for 15 seconds until it’s well chilled.
3. Garnish – Garnish with a strip of orange peel.
4. Burn – Burn the slightly dried thyme, add to the glass, and cover with a glass bell

You can use any glass container that is large enough to cover the glass. For the perfect Lake Como experience, Hilton Lake Como suggests infusing the thyme into the gin for at least 36-48 hours.