There’s no drink more celebratory than a glass of champagne. High-end hotels have served bubbles for decades, whether as an accompaniment to afternoon tea or during a show-stopping sabering ceremony at sundown. But the best way to imbibe might just be with an effervescent cocktail. Become a master of ceremonies at home with these sparkling sips from properties named to Forbes Travel Guide’s 2019 Verified List of the World’s Best Hotel Bars.
APPLE PIE IN THE SKY
Carlton Hotel St. Moritz’s Carlton Bar & Lobby with Terrace gives you a taste of the season with this great-for-fall drink.
¾ ounce Etter Vieille Pomme Royale
⅓ ounce cinnamon liqueur
1⅓ ounces unfiltered natural apple juice
⅓ ounce chestnut honey
Add all ingredients to shaker with ice and mix until chilled. Strain into a martini glass. Top with Louis Roederer champagne brut.
SPRITZ AT THE RITZ
Ritz Paris’ Ritz Bar brings in delicious raspberry flavors with this popular pick.
1 ounce Aperol
½ ounce raspberry liquor
½ ounce red vermouth
⅓ ounce lemon juice
6 fresh basil leaves
Prosecco
In a chilled spritz glass, add all of the ingredients, except prosecco. Stir with a bar spoon. Top off with prosecco.
ELECTRIC LOVER
Prince’s “Purple Rain” inspired this cocktail at The Savoy’s American Bar. His iconic ditty is part of The Savoy Songbook, 20 tunes that define the bar’s atmosphere and spawned drinks. While you sip, listen to the songbook as performed by the bar’s own musicians.
1½ ounces Hendrick’s Gin
½ ounce quince liqueur
½ ounce cinnamon syrup
1 ounce fresh lemon juice
5 dashes Angostura bitters
2 drops almond essence
1 small handful of fresh mint
1 tablespoon edible purple glitter dust
Prosecco
Add all ingredients to shaker with ice and shake well. Fine strain into a highball glass filled with ice cubes. Top off with prosecco.
BESPOKE CHAMPAGNE COCKTAIL
With the help of a splash of Louis XIII cognac, Mandarin Oriental, Hong Kong‘s M Bar celebrates in style.
⅔ ounce Remy Martin Louis XIII cognac
2 dashes Angostura bitters
Gold flakes
Krug Grande Cuvee champagne
Lemon rind
Coat a sugar cube with angostura bitters and gold flakes, then place in champagne glass. Pour in Louis XIII. Top off with Krug Grande Cuvee champagne. Place a lemon rind as garnish.
