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How to shake up the world’s best hotel cocktails at home

Bar Bellini, Hotel Du Cap-Eden-Roc

From Hotel Du Cap-Eden-Roc to The Berkeley, six world-famous hotels share the secrets of their best-loved summer cocktails for us to recreate in our own kitchens. By KATIE BERRINGTON


The Bellini at Hotel Du Cap-Eden-Roc, Antibes, France

Originally created between 1934 and 1948 by Giuseppe Cipriani, founder of Harry’s Bar in Venice, the Bellini was given its name because its pink hue reminded Cipriani of the color of a toga in a 15th-century painting by Giovanni Bellini. It’s now a much-celebrated feature of the elegant French Riviera social scene. The mixology has been perfected by Christophe Lencioni, head bartender at the iconic 150-year-old Hotel Du Cap-Eden-Roc, and is best enjoyed at the hotel’s aptly named Bar Bellini, looking out over the Cote d’Azur.

Ingredients and method

- 140ml champagne

- 15ml peach cream or peach-tree liqueur

- 100ml fresh peach purée

Mix all the ingredients together and serve in a tall, chilled champagne flute.

The Penicillin at The Berkeley Bar and Terrace, London

A classic concoction of flavors, the Penicillin is one of the signature mixes at The Berkeley Bar. While it is a whisky-based cocktail, the ginger, honey and lemon make it tantalizingly refreshing and perfect for a summer night cap.

Ingredients and method

- 40ml blended scotch

- 10ml peated scotch

- 25ml lemon juice

- Peeled and grated fresh ginger

- Honey

- Ice

Make a honey and ginger syrup by muddling the grated fresh ginger with an equal amount of honey and half that of water in a saucepan; bring to the boil, reduce heat, simmer for two minutes and then strain. You can make as much of the syrup as you want and store it in the fridge for up to two weeks for future cocktails, but for one glass you need 20ml. Half-fill a cocktail shaker with ice; pour in the syrup, blended scotch and lemon juice; shake vigorously. Finally, strain and pour over fresh ice in a short glass and top with the peated scotch to give the all-important smoky taste.

Rum punch from Jumby Bay Island, Antigua and Barbuda

Serving as a warm Caribbean welcome, the first drink of choice for guests arriving by boat to the paradisal private island of Jumby Bay is a classic rum punch. It’s concocted with local Antiguan rum and described as “sweet, a little tart, but full of magic”.

Ingredients and method

- 120ml dark rum (ideally five-year-old English Harbour rum)

- 30ml fresh lime juice

- Two dashes of Angostura bitters

- 30ml simple syrup

- Pineapple, lime and cinnamon power, to garnish

- Ice

Muddle all ingredients together (save for the garnishes and cinnamon powder), and then shake vigorously in a cocktail shaker with ice. Strain and pour over ice in a short glass and garnish with cinnamon powder, a slice of pineapple and one lime wheel or wedge.

Hawker cocktail from the Bamboo Bar at the Mandarin Oriental, Bangkok

The cocktail menu at Bangkok’s Mandarin Oriental draws its inspiration from each of Thailand’s five regions, so that guests can take a journey around the country’s signature flavors through an innovative use of local ingredients.

Ingredients and method

- 45ml tequila (ideally fat washed with coconut oil)

- 20ml lemongrass syrup

- 15ml lime juice

- 5ml coriander bitters

- 30ml ginger beer

- 2 pieces of kefir lime leaf

- A lemongrass stick and a kefir lime leaf, to garnish

- Ice

Shake all ingredients together in a shaker half-filled with ice and double strain them. Serve over ice and garnish with the lemongrass stick and kefir lime leaf.

The Exclusivitea at SHA Wellness Clinic, Alicante, Spain

Spain’s SHA Wellness Clinic offers natural, alcohol-free cocktails as part of its philosophy of wellbeing. The Exclusivitea is low in sugar, with antioxidant and anti-inflammatory qualities, serving as an extra-delicious “nutritional shot” for guests.

Ingredients and method

- 15g loose kukicha tea

- One rosemary bunch

- 1.5 cups of water

- Fresh orange slices and a sprig of rosemary, to garnish

Brew the kukicha tea in a pot containing 1.5 cups of freshly boiled water for three minutes, then add the rosemary bunch and leave to infuse for five minutes. Strain and serve in a cocktail glass, garnishing with an orange slice and a rosemary sprig.

Lychee martini from Nobu at the Four Seasons Hotel, Doha

The highlight of the drinks menu at the largest Nobu in the world is one of the oldest cocktails on Nobu’s Signature Martini list. Refreshing and easy to make, it is quick to whip up and tastes like summer served on ice.

Ingredients and method

- 50ml vodka

- 90ml lychee puree

- 10ml elderflower syrup or elderflower liqueur

- Ice

Add the vodka, lychee puree, syrup and ice to a cocktail shaker, shake well, strain and serve over ice cubes in a martini glass.