No Passport Required
From exotic to elevated, these seven international cocktails are inspired by spring and summer travels. Join our Director of Beverage Services, Oliver Wilcher, for an around-the world journey full of bold flavors and refreshing combinations. Oliver’s easy-to-mix cocktail recipes are perfect for a night in or a gathering with friends and family. Cheers!
PROVENCE SPRITZ
France
11/2 oz The Botanist Gin
1/2 oz lavender syrup
1/2 oz lemon juice
2 oz Domaine Moillard Cremant
Combine the gin, lavender syrup, and lemon juice in mixing glass. Stir until chilled. Then, strain into a Collins glass over ice. Top with Domaine Moillard Cremant and garnish with a fresh lavender sprig.
AMALFI COAST NEGRONI
Italy
1 oz Malfy Gin Con Limone
1 oz Villa Massa Limoncello
1 oz Trincheri Rosso Vermouth
Combine the gin, limoncello, and vermouth in mixing glass. Stir until chilled. Then, strain into a rocks glass over single large ice cube. Garnish with a lemon wheel and basil leaf.
PATAGONIA SOUR
Chile/Argentina
2 oz pisco
1 oz blueberry syrup
3/4 oz lemon juice
1 egg white
Combine all ingredients in shaker and shake vigorously. Strain into a coupe glass. Garnish with an edible flower.
BANGKOK BREEZE
Thailand
11/2 oz Bombay Gin
3/4 oz lemongrass syrup
1/2 oz lime juice
1 kaffir lime leaf
2 oz club soda
Combine the gin, lemongrass syrup, lime juice, and lime leaf in a mixing glass. Stir until chilled. Then, strain into a rocks glass over ice and top with club soda. Garnish with a lemongrass stalk.
MARRAKECH MULE
Morocco
2 oz Ketel One Vodka
1/2 oz lime juice
1/4 oz orange blossom water
4 oz Owen’s Ginger Beer
Combine the vodka, lime juice, and orange blossom water over ice in a mule mug. Then, top with ginger beer. Garnish with a mint sprig and grated cinnamon or a cinnamon stick.
KYOTO GARDEN
Japan
11/2 oz Kamiki Maltage Japanese Whiskey
1/2 oz yuzu juice
1/4 oz honey syrup
splash club soda
Combine the whiskey, yuzu juice, and honey syrup in mixing glass. Stir until chilled. Then, strain into a rocks glass over ice and top with club soda. Garnish with a yuzu peel or matcha dust.
CARIBBEAN DRIFT
Aruba/Barbados/Virgin Islands
11/2 oz Diplomatico Reserva Exclusiva Rum
1 oz coconut water
1/2 oz lime juice
1/2 oz demerara syrup
1 dash Angostura bitters
Combine all ingredients in mixing glass. Stir until chilled. Then, strain into a rocks glass over single large ice cube. Garnish with toasted coconut flakes
