The word may not be the same in every language, but a cocktail no matter how you say it exudes hospitality.
A well-made drink – especially one that evokes the locale — is a welcome respite in one’s day whether at home or on the road. The six cocktails below not only take us on a journey round the world, but also reflect their sense of place whether it’s by topping a Bloody Mary with a lobster claw in Nantucket or using hibiscus tea at a resort in Bali.
Signature Sundowner Cocktail
Courtesy of andBeyond Grumeti, Serengeti, Africa
At andBeyond Grumeti, the lucky glamping guests often return from a day touring to find the traditional gin and tonic served in non-traditional ways. The drinks could be hanging from a tree nestled in an ice-filled tire “tray,” hiding in the bush, or as part of a make-shift desert pop-up bar.
Gin & Tonic
- 2 oz. Gin
- 1 tsp. Sugar
- 1 Lemon, juiced
- Soda water (to taste)
Preparation: First, place three ingredients in a cocktail shaker with ice. Shake and strain into a high ball glass (including ice). Top off with soda water (to taste). Then, garnish with a slice of lemon. Additional variations include Gin and Tonic Sorbet, Cucumber Gin and Tonic, and Grapefruit Gin and Tonic.
From Bali, Indonesia:
Wild Hibiscus Cosmopolitan
Courtesy of Uma by COMO, Ubud, Bali
The hibiscus flower is indigenous to tropical climates like Bali. One glance at the lush, vibrantly colored petals and bold central stamen and this flower will convince you that you are in paradise. Hibiscus tea is bittersweet with soft tannins and adds a berry-like flavor to drinks.
- 1 1/2 oz. Vodka
- 1/2 oz. Triple sec
- 1 1/2 oz. Hibiscus tea
- 1/2 oz. Sour mix
Preparation: Prepare cocktail shaker with ice. Then, add vodka, triple sec, hibiscus tea, and sour mix. Shake the cocktail shaker until the mixture is well chilled. Strain the mixture into a martini glass.
The Caves Cliffhanger Signature Cocktail
Courtesy of Island Outpost, Jamaica
Like a Pavlovian response, say “Jamaica” to cocktail lovers and they say – rum. Here, the drink blends two types, which is common in island-style sippers. The vanilla and molasses notes of the rums are tempered by the brightness of the watermelon juice and melded with the kick of ginger.
- 1 cup Freshly blended watermelon juice
- 1 oz. Appleton rum
- 1 oz. Blackwell rum
- Grated ginger, to taste
- Orange or watermelon wedge, for garnish
Preparation: Pour freshly blended watermelon juice over ice in a large glass. Then add both rums. Sprinkle with grated ginger. Then, garnish with an orange or watermelon wedge. To enjoy all the flavors, stir lightly with a straw, then sip, and stir again.
From Nantucket, Massachusetts:
Lobster Bloody Mary
Courtesy of Nantucket Island Resorts, Nantucket, MA
As rum is to Jamaica, lobster is to New England. So it’s natural that a meaty hunk of lobster might adorn a brunch-y Bloody Mary. At the Brant Point Grill, they make their own Mary Mix. If you aren’t feeling ambitious, take a look at Chilled’s 24 Bottled Bloody Mary Mixes Bartedners Love for a bottled version.
- 1 quart Bloody Mary Mix (The Brant Point Grill’s includes the usual suspects: tomato juice, lemon, Tabasco, black pepper, horseradish, celery salt, and the secret ingredients — Brant Point Grill steak sauce)
- 1 whole 2-pound lobster
- 1 Lemon
- 4 sprigs Parsley
- 4 oz. Horseradish-infused Vodka
- 4 oz. Pepper-infused Vodka
- 4 pint Glasses filled with ice
- 4 12-inch Skewers
Preparation: In a large pot, bring one gallon of salted water to a boil. Add the lobster and let simmer for ten minutes. Then, remove the lobster and place in cold water to cool rapidly. Carefully remove the meat using a lobster cracker to yield one pound of lobster meat. Then, separate meat into four portions and set aside for later use. Cut the lemon into eight pieces. Place two ounces of meat on the skewer and a lemon wedge. Repeat for all skewers and put them in the refrigerator. Pour one ounce of each of the vodkas into each glass. Then, top with the Bloody Mary Mix and stir. Place the lobster skewer inside of the glass and top with the parsley.
Courtesy of Meadowood Resort, Napa, CA
California is a melting pot, so it’s no wonder that, while the Meadowood is smack in the middle of wine-loving Napa, their signature cocktail is tequila-based. Fresh watermelon juice and cilantro – both lovely complements to the agave spirit – make for a savory-sweet sipper perfect for lazy days gazing at the blue sky and rolling lawns of the resort.
- 1 1/2 oz. Blanco tequila
- 3 oz. Fresh watermelon juice
- 1 oz. Lime juice
- 1/2 tsp. Chili powder
- 1/2 tsp. Salt
- 1/2 tsp. Black pepper
- 15 Cilantro leaves
Preparation: Add cilantro leaves to an empty mixing glass and tap a few times to release their aroma. Then, add all other ingredients to the glass. Fill the glass to the top with ice, shake hard, and dump the contents into an empty rocks glass.
Pousse Café du Train
Courtesy of Venice Simplon-Orient-Express
Nothing is more emblematic of luxury and adventure than the Orient Express. Today, guests can enjoy day trips across the UK or longer adventures across the continent. Here the collection of ingredients assembled creates a classic layered Pousse Café variation, including Parfait Amour from France and Italian Galliano.
*Based on a classic recipe created in 1862
- 1/2 oz. Coca Buton liqueur
- 1/2 oz. Parfait Amour liqueur
- 1/2 oz. Galliano liqueur
Preparation: Layer the Coca Buton and Parfait Amour liqueurs on top of one another. For the final liqueur—Galliano—head barman, Walter Nisi, recommends pouring it against the back of a spoon.