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
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.
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
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.
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
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.
