How To Shake Up The World’s Best Hotel Cocktails At Home

Le Bar du Bristol, Paris

From Tokyo’s Mandarin Oriental to Claridge’s in London, we asked world-renowned hotels with seriously spectacular bars to share the secrets of their best-loved cocktails – so now we can enjoy the true taste of wanderlust in our own homes. By KATIE BERRINGTON

The Bristol Old Fashioned
Le Bristol, Paris

The Bristol Old Fashioned at Le Bristol, Paris

Le Bar du Bristol, in a corner of the legendary Le Bristol hotel, serves as an intimate haunt for a glamorous Parisian night. According to Le Bar du Bristol’s head barman, Thierry Hernandez, the cocktail that most represents the style of the bar is the Bristol Old Fashioned. Visitors will frequently discover a new twist to this classic cocktail – but here is the bar’s signature recipe.

Ingredients and method

· 3cl cardamom tequila

· 3cl mezcal

· 1cl agave syrup

· 3 drops of bitters

· A piece of orange peel, to garnish

Stir all the ingredients in a mixing glass, then pour into a good Old Fashioned glass and add an ice cube to serve. Twist the orange peel to release the flavor and add to the glass as a garnish.

The St George’s Negroni at The Lanesborough, London

The Library Bar at The Lanesborough is known for its outstanding mixology, which often involves a reimagining of a classic cocktail. Cocktail-maker extraordinaire Mickael Perron, who heads up the team, says of his favorite drink: “You don’t want to mess with a negroni – the flavor profile and balance is really particular. When we set about reinventing it, we told the bartenders to make something interesting that stays true to the original, and our St George’s Negroni is what they came up with. The rooibos ice cube gives a rich flavor when it melts.”

Ingredients and method

· 25ml gin

· 25lm Campari

· 12ml sweet vermouth

· 12ml tawny port

· 1 ice cube made of frozen rooibos tea to serve

· A piece of orange peel, to garnish

Pour the gin, sweet vermouth, Campari and tawny port into a mixing glass with ice. Stir well before straining into a tumbler and add the rooibos ice cube and orange peel to serve.

The St George’s Negroni
The Lanesborough, London
The Ice Tea Refresher
Singita Sweni Lodge, South Africa

The Ice Tea Refresher at Singita Sweni Lodge, South Africa

Inviting you to bring a taste of Sweni Lodge safari sundowners home, this is a refreshing, three-ingredient ice-tea tonic that will transport you straight to the banks of the Sweni River. Paying homage to its South African heritage, it is infused with local rooibos tea, which has cherry and honey notes to add a subtle sweetness to the bitters and brandy base.

Ingredients and method

· 25ml gin bitters

· 25ml brandy

· 80ml chilled rooibos tea

· Fresh apple and ginger, to garnish

Pour all liquid ingredients into a mixing glass with ice cubes and stir well. Strain into a chilled martini glass and garnish with a thin slice of green apple and a thin slice of ginger on the rim of the glass, then serve straight or with extra ice.

The Parabola at The Newt in Somerset, England

Famed for its credentials as a vast working country estate, The Newt in Somerset takes inspiration and ingredients for its drinks menu from its local, seasonal Somerset surroundings. The Parabola is an elderflower and apple delight that, made authentically, features The Newt’s own apple gin and cider (pressed on-site) and can be topped with botanicals or herbs from your own garden.

Ingredients and method

· 25ml The Newt apple gin

· 25ml St-Germain elderflower liqueur

· 5ml elderflower cordial

· 75ml The Newt Medium Cyder

· Sprig of rosemary or lavender, to garnish

· Fresh apple, to garnish

Fill a highball glass generously with ice cubes. Pour over the gin, liqueur and cordial, then top up with The Newt Medium Cyder. Garnish with a spring of rosemary or lavender and a thin slice of apple.

The Parabola
The Newt in Somerset, England
The Blossoming Indigo
The Peninsula Beverly Hills, LA

The Blossoming Indigo at The Peninsula Beverly Hills, LA

This picture-perfect and vibrant spin on a gin cocktail is a favorite year-round at The Peninsula Beverly Hills’ Club Bar.

Ingredients and method

• 60ml Empress 1908 gin (this infused gin offers a vivid indigo blue color)

• 3 slices fresh cucumber

• 20ml lime juice

• 2 dashes of rhubarb bitters

• 15ml sugar syrup

• Tonic water, to fill

• Mint and edible flowers, to garnish

Muddle two slices of cucumber with the gin in a shaker. Add the lime juice, rhubarb bitters and sugar syrup and shake vigorously. Strain over ice in a snifter glass with a long slice of cucumber (as pictured). Top off with tonic and garnish with mint and edible flowers.

The Flapper at Claridge’s, London

This strawberry-infused twist on the Kir Royale was created as an homage to the pioneering style icons of the 1920s – and to celebrate the opening of the renowned Claridge’s Bar in 1998. It’s guaranteed to make any occasion feel considerably more special.

Ingredients and method

· 15ml crème de cassis

· 15ml strawberry purée

· 145ml Laurent-Perrier La Cuvée

· Strawberries, to garnish

Combine the liquid ingredients, stir and pour into a champagne flute. Garnish with a strawberry.

The Flapper
Claridge’s, London
The Nihonbashi
Mandarin Oriental, Tokyo

The Nihonbashi at Mandarin Oriental, Tokyo

The Nihonbashi is a nod to the original center of Tokyo during the Edo period. “The cocktail uses ingredients to represent the Nihonbashi Bridge – the symbol of the Edo and the river that enabled trade to take place,” says Tokyo’s Mandarin Oriental about its most popular cocktail, which is a heady concoction and evokes the moving river and willow trees.

Ingredients and method

• 15ml Potocki vodka

• 15ml Dover Yuzu liqueur

• 30ml grapefruit juice

• 5ml Blue Curacao

• 7ml Midori melon liqueur

• Lime peel, to garnish

• Half cup of crushed ice

Mix the vodka, Yuzu liqueur and grapefruit juice in a glass with crushed ice. Then slowly drip the Blue Curacao and Midori liqueurs down either side of the inside of the glass in order to create a blue and green ‘tie-dye’ effect. Garnish with a spiral of lime peel.

Estate Martini at The Gleneagles Hotel, Scotland

At the glamorous American Bar at Gleneagles, five signature martinis are served, each one drawing on the scenery of Scotland and using local gins.

Ingredients and method

· 60ml South Loch Black Raspberry Old Tom Gin

· 15ml raspberry leaf-infused vermouth

· 5ml elderflower cordial

· Glassful of ice cubes

· Lemon peel, to garnish

Add the gin, vermouth, elderflower and ice together in a mixing glass and stir to combine. Strain into a chilled martini glass, then garnish with lemon peel.

Estate Martini
The Gleneagles Hotel, Scotland