In Thailand, mixologists at The Loft at Waldorf Astoria Bangkok suggest the Illusion for savory sipping. Named for its duality, the Illusion is light in appearance but packs a real punch in flavour and strength, serving as the ideal refresher for the upcoming hotter months.
Snow White from The Collins Bar at Hilton Adelaide uses a unique combination of South Australian gins that are stirred, not shaken to retain their individual flavours. Like a mini vacation in a glass, this bright cocktail is the perfect thirst quencher for hot, summer days.
Honey Syrup Directions:
In a saucepan over low heat, combine ½ cup honey and ½ cup water. Simmer until the honey dissolves then remove from heat. Let the syrup cool and pour into an airtight container.
For the sober curious, this non-alcoholic espresso martini from 18 Knots Rooftop Bar, DoubleTree by Hilton Perth Waterfront puts a new twist on the classic DoubleTree Espresso Martini by swapping out the alcoholic component with Seedlip Spice.
A variation of the classic Bee’s Knees, the Peakedness of Wuyi from Peacock Alley at Waldorf Astoria Xiamen combines rock tea-infused gin with lemon juice and honey to make a fresh and light cocktail. Relax with this simple drink and enjoy the sweetness of summer.
The Bageechaa cocktail from Aura Pool Bar & Cocktail Lab at Hilton Maldives Amingiri Resort & Spa (opening July 2022) is inspired by the zero-waste concept of throwing away fewer “leftovers” and using an ingredient to its full potential. Aura’s version extracts juice from the core of the blood orange while utilizing the skin to make the oleo and the garnish.
Blood Orange Oleo - makes 300 ml
Ingredients:
- Skins of 3 blood oranges
- 400 grams caster sugar
- Pinch of salt
- 1 zip bag
Directions:
1. Cut the skins into 2-inch pieces.
2. Place the skins inside a zip bag, add sugar and mix it properly with the skins and add salt.
3. Remove all the air from the bag and let it rest for 24 hours.
4. If there’s any leftover sugar inside, give it a 5-minute hot water bath.
Rhubarb Shrub - makes 1 Liter
Ingredients:
- 1 fresh rhubarb
- 2 lemons (lemon skins)
- 300 grams sugar
- 2 kaffir lime leaves
- 900 ml water
- 80 ml white balsamic
Directions:
1. Place water into pan and cook on low heat, add sugar and all the ingredients.
2. Simmer it for 40 minutes, let it sit and rest for about 4 hours in a chiller.
3. Strain through a v60 filter.