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      Forbes Travel Guide Stories

      Bars, Drinks

      6 Fruity Cocktail Recipes
      By Content Editor Sarah Chanin

      October 15, 2019

      The Alpina Gstaad’s Hattori Hanzo. Credit: The Alpina Gstaad

      Some like smoky sips. Others prefer spicy ones. But there’s something about a well-balanced, fruit-focused cocktail that can’t be beat. Whether made with warming apples or refreshing citrus juice, produce-packed libations are pleasing to the palate — regardless of the season.

      Skip the boring vodka and cranberry juice and be inspired instead by these signature libations from hotel lounges named to Forbes Travel Guide’s 2019 Verified List of the World’s Best Hotel Bars.

      HATTORI HANZO

      Fruit gets a boost from sake with this concoction from The Alpina Gstaad’s Alpina Lounge & Bar.

      1⅓ ounces sake

      ⅔ ounce apple juice

      ⅔ ounce peach liqueur

      Touch of rose syrup

      Fill a shaker with ice and then add all ingredients. Shake until chilled. Pour into an oversized shot glass.

      Hong Kong Saudade. Credit: Shangri-La Hotel, At The Shard, London

      HONG KONG SAUDADE

      Shangri-La Hotel, At The Shard, London’s GŎNG fuses two classic cocktails: the bijou and the caipirinha.

      1⅓ ounces Abelha Cachaça (Brazilian sugarcane spirit)

      ⅓ ounce HKB Baijiu (Chinese grain liquor)

      ⅓ ounce peach liqueur

      1 ounce white peach purée

      ⅓ ounce agave syrup

      3 dashes peach bitters

      1 ounce fresh squeezed lime juice

      Garnish: Nanami Togarashi chili blend

      Shake and double strain into a rocks glass over a chunk of clear ice.

      Four Seasons Hotel George V, Paris’ Le Bar. Credit: Four Seasons Hotel George V, Paris

      LIPS LIKE SUGAR

      Savor complex flavor with this tipple from Four Seasons Hotel George V, Paris’ Le Bar.

      1¾ ounces Patrón Silver infused with saffron

      ⅘ ounce Aperol

      ⅘ ounce grapefruit juice

      ⅘ ounce lime juice

      ½ ounce home-brewed beer syrup

      1 dash Aquafaba*

      *Aquafaba is the liquid found in a can of chickpeas that is whipped into a meringue-like consistency. It is often used as a vegan substitute for egg-based meringue in baking and cocktail-making.

      Water Lily. Credit: The Lodge at Sea Island Golf Club

      WATER LILY

      This recipe from The Lodge at Sea Island Golf Club’s The Oak Room proves that fruity drinks don’t have to be predictable.

      1¾ ounces Purity Vodka

      1 ounce Chareau aloe liqueur

      ½ ounce lemon juice

      ½ ounce simple syrup

      ½ ounce pineapple juice

      4 dashes plum bitters

      Garnish: pineapple frond

      Add all ingredients to shaker with ice. Shake until chilled. Pour into a snifter lined with a pineapple frond.

      Beach Quail. Credit: Monarch Beach Resort

      BEACHED QUAIL

      Transport yourself to the sand and sea with this pick from Monarch Beach Resort’s 33° North.

      1 ounce Smith & Cross Jamaican rum

      ½ ounce Wild Turkey 101 bourbon

      ¾ ounce fresh lime juice

      1 ounce pineapple juice

      ¼ ounce Pierre Ferrand Orange Curaçao

      ½ ounce infused cinnamon syrup

      2 dashes Angostura bitters

      Garnish: Pineapple frond, Luxardo cherries, fresh pineapple

      Drink is shaken and poured into a highball glass over crushed ice. Garnish with a pineapple frond, a skewered pineapple wedge and a Luxardo maraschino cherry.

      Liquid Sky. Credit: Park Hyatt Aviara Resort

      LIQUID SKY

      Get a taste of San Diego with the addition of a Tajín-blend syrup at Park Hyatt Aviara Resort’s Park Lounge.

      2 ounces Don Julio Blanco

      ½ ounce housemade almond Tajín (chili-salt) simple syrup

      ½ ounce lime juice

      Orange bitters  

      Combine all ingredients in a shaker with ice. Shake and strain into a coupe glass.

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      Bars Drinks Four Seasons Hotel George V Paris Monarch Beach Resort Shangri-La Hotel At The Shard London The Alpina Gstaad The Lodge at Sea Island Golf Club
      by Contributor Sarah Chanin 

      About Contributor Sarah Chanin

      View all posts by Contributor Sarah Chanin

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