Wine & Food

    Shake it up: iconic hotel cocktails to recreate at home

    14 May 2020

    Lychee Martini by Nobu at Four Seasons Hotel Doha

    Lychee Martini


    50ml Vodka

    90ml Lychee Puree

    10ml Elderflower Syrup


    Add the vodka, lychees, syrup and some ice to a cocktail shaker, shake well and serve in a martini glass over ice

    White Wine Sangria – Miss Olive Oyl, SAii Lagoon Maldives

    White wine sangria


    200ml Sauvignon Blanc

    30ml Sugar syrup

    100ml Prosecco

    40ml Peach Absolut Vodka

    100ml Sprite


    3/4 fill a jug with ice cubes. Add all ingredients except prosecco, and stir. Add more ice and top with prosecco. Garnish with apple or lemon skin twist. Serve in a carafe, with wine glasses, poured over ice.

    Rob Roy Cocktail, The Waldorf Astoria, New York

    Rob Roy cocktail – Waldorf Astoria New York, Image: PEDEN+MUNK


    2 oz Blended scotch (such as Chivas)

    1 oz Sweet vermouth (such as Dolin or Martini & Rossi)

    2 dashes Regans’ Orange Bitters No. 6

    Garnish: Lemon peel


    1. Add all the ingredients into a mixing glass with ice and stir well.
    2. Strain into a cocktail, coupe or Nick & Nora glass.
    3. Garnish with a lemon peel.

    The Rob Roy is a direct descendant of the famous Manhattan cocktail whose origin is often attributed to The Waldorf Astoria. This recipe comes courtesy of Frank Caiafa, the former bar manager of The Waldorf’s Peacock Alley Bar and the author of The Waldorf Astoria Bar Book.

    Wild Carrot Cocktail – Wild Carrot, Four Seasons Hotel Hampshire

    Wild Carrot Cocktail


    50ml Wild Carrot Gin (or alternative gin)
    40ml Pomegranate Juice
    40ml Pineapple Juice
    10ml Tonic Syrup
    15ml Lime Juice

    Garnish:  Lemon Twist & Peychaud Bitters


    Dry shake, hard shake and serve in a martini glass

    The Breakfast Martini – Brown’s Hotel, Mayfair

    The Breakfast Martini (Photo: Charlie Mckay)

    Global ‘cocktail maestro’ Salvatore Calabrese, who oversees the Donovan Bar at Brown’s Hotel, has shared his exclusive tricks for making three signature cocktails; the Breakfast Martini – which he created in 1996 with a unique ingredient – the Perfect Negroni, and the Spicy Fifty. The Breakfast Martini uses a method that Salvatore developed over 20 years ago from being encouraged to eat breakfast one morning by his wife.


    50 ml London Dry Gin or Vodka (depending on personal preference)

    15 ml Cointreau

    15 ml Fresh Lemon Juice

    1 full bar spoon of thin cut Orange Marmalade


    Pour all the ingredients into a shaker filled with ice. “Shake and strain into a chilled cocktail glass. Shred some orange peel on the top of the drink as a garnish. Serve.

    Negroni – Brown’s Hotel, Mayfair

    Negroni at Brown’s Hotel, Mayfair, (photo: Charlie Mckay)


    30 ml Martini Rosso 30 ml Campari

    30 ml Beafeater Gin

    1 Orange Peel


    Combine the ingredients in an old-fashioned glass filled with ice and stir * Garnish with a slice of orange placed in the drink * Add a stirrer and serve immediately.