Hotels have been treating travelers to amazing drinks for over a century. Some of the most famous cocktails were even invented in hotel bars – the Vieux Carré was first poured in at the Carousel Bar in Hotel Monteleone in New Orleans, and the Martini was created (in one of its many origin stories) at the Knickerbocker hotel in New York.
Hotel bars are constantly innovating with cocktails to attract visitors, and now with people stuck at home, they’re sharing some of their most popular creations. Here are a few recipes from AAA Diamond hotels that you can make at home.
Berry Basil Sangria
Reminiscent of fresh herbs and berries, the Berry Basil Sangria combines a tart rosé wine with blueberries and the bright aroma of basil leaf that showcases summertime in a cup.
Courtesy of LondonHouse Chicago.
- 1 ½ oz. Vodka
- ¾ oz. blueberry syrup
- ¾ oz. lemon juice
- 1 oz. Rosé wine
- Fresh basil and lemon wheels
Combine all ingredients in a wine glass over ice and top with seltzer water; garnish with fresh basil leaf and lemon wheels.
Be whisked away to a tropical paradise with specialty cocktail recipes from The Cape featuring passion fruit juice, orange juice, mezcal, and sake for a unique twist.
Courtesy of The Cape, A Thompson Hotel.
- 1 oz. passion fruit juice
- 1 oz. orange juice
- ½ oz. simple syrup
- ¾ oz. mezcal espadín
- ¾ oz. sake
- 3 drops habanero bitter
Combine all ingredients; pour over ice; frost the rim with black salt.
The Godfrey Grapefruit Spritzer
Floral hints of elderflower, delicate touch of sparkling Italian wine, and a splash of grapefruit.
Courtesy of The Godfrey Hotel Chicago.
- ½ oz. St Germain Elderflower Liqueur
- 1 ½ oz. Ketel One Botanical Grapefruit Rose
- 1 ½ oz. grapefruit juice
- ¼ oz. lemon Juice
- ¼ oz. simple syrup
Fill a wine glass with ice and add all ingredients; shake all ingredients together and pour over fresh ice; top with Prosecco; garnish with grapefruit peel.
Smoky Orange Mint Julep & Ginger Mint Julep
Bourbon infused with mint for the signature Smoky Orange Mint Julep and Ginger Mint Julep creatively takes on a classic Southern cocktail.
Courtesy of The Tides Inn.
- 2.5 oz. Tides Inn mint-infused exclusive John J. Bowman Bourbon (or similar bourbon) *infusion instructions follows
- ½ oz. Simple Syrup
- Charred orange peel
- Sprig of mint to garnish
- Served in a smoked glass (smoked with wood chips)
Combine mint-infused bourbon and simple syrup over 2-3 ice cubes in mixer and shake 4-5 times; use cold-smoking device/glass smoking box with maple wood chips to smoke inside of a rocks glass; lightly char the edges of an orange peel and rim the glass with the charred peel before dropping it in; pour the cocktail over an ice sphere or whiskey cube; add mint as garnish.
*The Tides Inn Mint-Infused Bourbon: Take a healthy amount of fresh mint (4-5 sprigs) and add directly to a bottle of their exclusive John. J. Bowman bourbon (other John J. Bowman Bourbons will also work); allow the mint to infuse for 3-4 days; the mint can remain in the bottle for aesthetics
Inspired by the classic Sherry Cobbler, this drink is made with a refreshing variety of sherry, Manzanilla. Low in alcohol, the Chamomile Cobbler is the perfect summertime drink to enjoy all afternoon.
Courtesy of Travelle at The Langham.
- 3 oz. Chamomile Infused Manzanilla Sherry*
- ¾ oz. Eucalyptus honey syrup (2:1)
- ¼ oz. Fresh Lemon Juice
- 2 dashes of orange bitter
Pour all ingredients in your shaker, add ice and shake; pour over crushed ice; garnish with an orange slice and some spring flowers; enjoy with a star.
*For the Chamomile Infused Manzanilla Sherry: Infuse one bag of Chamomile for 200ml of Manzanilla. Recommended to not apply any heat to this infusion to avoid bringing any unwanted bitterness. Infuse for 72 hours for optimal extraction. If you are short on time, stir vigorously the chamomile in the Manzanilla for a couple minutes.
The Aviara Blossom
This floral vodka cocktail is made with peach, orange blossom, lavender, and citrus essence.
Courtesy of Park Hyatt Aviara Resort & Spa.
- 1 ½ oz. Peach and Orange Blossom Ketel One Botanical
- ½ oz. Aperol
- ¼ oz. lavender syrup
- 1 oz. Ginger Ale
- Dash of Rhubarb Bitters
- Muddled orange and lemon
Muddle orange and lemon in cocktail shaker; fill cocktail shaker with vodka, Aperol, syrup, rhubarb bitter, and ginger ale; add ice and shake; strain into a coupe glass; garnish with edible flowers.