Lychee Martini by Nobu at Four Seasons Hotel Doha
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
200ml Sauvignon Blanc
30ml Sugar syrup
40ml Peach Absolut Vodka
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
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
- Add all the ingredients into a mixing glass with ice and stir well.
- Strain into a cocktail, coupe or Nick & Nora glass.
- 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
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
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
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.