Cheers to 1,000! Hilton Garden Inn Unveils Winning Cocktail Recipes Celebrating Its 1,000th Opening

Directions

1. Directions for the strawberry-infused Hendricks: Cut off the top of 10 to 12 strawberries, then cut in half and place in a vacuum-sealed bag with 750 ml of Hendricks Gin (1 bottle). 
2. Seal, then sous-vide at 135 degrees for 8 hours. Fine strain then bottle. (If you don’t have a sous-vide, place strawberries and Hendricks in a Cambro or large Tupperware container in the fridge for 72 hours, then strain.)
3. Directions for the basil and rosehip syrup: Bring 1 quart of water to a boil. Add 1 quart of sugar. Stir until fully incorporated then lower heat to simmer.
4. Add six basil leaves and 1 cup dried rosehip shells. Let simmer for 10 minutes while gently stirring.
5. Turn off heat and let sit for another 10 minutes.
6. Fine strain then place in an airtight container, then place in fridge.
7. Direction for cocktail: Mix 2 ounces of strawberry-infused Hendricks, .75 ounces of basil and rosehip syrup and ¾ ounces lime juice.
8. Shake with ice then add 1 ounce of prosecco. 
9. Strain over a large ice cube in rocks glass.
10. Garnish with scored strawberry and basil sprig.

Directions

1. In a shaker, muddle one basil leaf. Add mango puree, water, lime juice and basil syrup (without ice).
2. Use a lime wedge to rub on half of the rim of a tall glass and dip in tajin. Add ice.
3. Pour drink into glass and garnish with basil leaf and slice of lime.

Directions

1. Mix and shake mezcal, Campari, pineapple juice, hibiscus syrup and lime juice.
2. Strain the mixture into a long drink glass.
3. Top with a dash of tonic water.
4. Garnish with cinnamon sticks and thyme.

Directions

1. Directions for cinnamon syrup: Infuse three cinnamon sticks in 1 cup of hot mineral water. Let stand for half an hour. 
2. Add sugar and 1 cup water into a small saucepan over low heat. Stir until the sugar has dissolved.
3. Add cinnamon infusion and stir over heat for five minutes. 
4. Directions for cocktail: In a Boston shaker, add fresh pineapple puree, tea infusion, cinnamon syrup and then the lemon juice. Shake.
5. Pour into a tiki glass filled with ice.
6. Place cinnamon stick as garnish. Burn to infuse the smoke with the other ingredients.

Directions

1. Combine all ingredients into a cocktail shaker with ice.
2. Shake for 30 seconds and then strain into a coupe glass.
3. Garnish with a mini paper airplane.

Directions

1. Add five blueberries and rosemary leaves into a cocktail shaker. Muddle.
2. Measure and pour passionfruit syrup and lime juice into a cocktail shaker.
3. Add ice cubes and two blueberries into a rocks glass.
4. Add ice cubes into cocktail shaker. Shake.
5. Double strain into glass. Top with ginger ale.
6. Garnish with ice nest on top and add three blueberries, a small sprig of rosemary and grenadine syrup on top of the ice nest.

Directions

1. In a cocktail shaker, add Monin kiwi fruit, Monin cinnamon syrup, lime juice, pineapple juice and dash of bitters.
2. Add ice and gin into the shaker. Shake well.
3. Strain into a chilled martini glass.
4. Garnish with a lime wheel.

Directions

1. Directions for syrup: Bring 1 quart of water to a boil in saucepan.
2. Add 1 quart of sugar.
3. Stir until sugar is dissolved, then lower heat to simmer.
4. Add 6 cinnamon sticks, 2 teaspoons whole cloves, 8 star anise pods.
5. Simmer for 10 minutes, stirring gently.
6. Remove pan from heat and let rest for 10 minutes.
7. Strain into an airtight container.
8. Label and date the container, then place it in the fridge.
9. Directions for cocktail: In a cocktail shaker, combine apple juice, lime juice and syrup.
10. Shake and strain into rocks glass over fresh ice.
11. Garnish: Trim basil so that it’s slightly taller than rocks glace and place in the drink. Place lime wheel on top of the drink, next to the basil. With a brulee torch, scorch the cloves just until they begin to smoke. Place smoldering cloves on top of lime wheel.
12. Serve with a straw.

Cook’s Note

Syrup has shelf life of 2-3 weeks.