1. ENGLISH CUCUMBER GLIMLET served at The Measure Bar at The Langham Place, Fifth Avenue (Yes, it was created for the Royal Baby.)
Ingredients: 3 Slices Fresh Cucumber, 2 ½ oz Bulldog Gin, 1 oz Fresh Lime Juice and 1 oz Liquid Sugar.
Directions: Combine ingredients. Pour over Ice. Shake and Stir. Fine Strain and garnish with cucumber slice.
2. THE GETAWAY CAR, served at the Rose Bar at The Delano in South Beach
Ingredients: 1.5 oz Ole Smokey Moonshine, .75 oz Cointreau and 1 oz Lemon Juice
Directions: Shake and tumble in a shaker, strain in a Martini glass, garnish with a twist of grapefruit.
3. PINA COLADA ON THE ROCKS, served at the Hotel Wailea:
Ingredients: 2oz Silver rum of choice, 2 wedges of fresh squeezed Lime (discard lime after squeezing, adding it makes drink too tart), Fresh pineapple juice and Fresh coconut water.
Directions: Add rum and lime juice to glass, then add 1/4 Pineapple Juice to 3/4 of Coconut Water, to fill the remainder of the glass. For a sweeter drink, add the juices in equal amounts.
4. SERENDIPITIY, served at The Hemingway Bar at The Ritz Hotel in Paris
Ingredients:1 stem of fresh mint, 1 teaspoon of white sugar, 1 oz. Calvados, a young one and 2 oz. clear apple juice.
Directions: Combine ingredients, add ice, fill to the top with Champagne and serve in a tumbler.
5. THE ABSOLUTE BETA MARTINI, served at The Fairmont Pacific Rim Vancouver
Ingredients: 2 oz Absolut Citron, ¾ oz lemon juice, ½ oz beet and black pepper “shrub” (We think this is the one that’ll throw you. According to our friend Wikipedia, a “shrub” is a sweetened vinegar-based syrup, also known as drinking vinegar, popular during America’s colonial era. Drinking vinegar is infused with fruit juice or herbs and spices for use in mixed drinks); ½ oz ginger honey syrup, 3 basil leaves and lastly, 1 oz pasteurized egg whites
Directions: Dry shake, then wet shake all ingredients in a cocktail shaker. Double strain into a martini coupe, and garnish with cracked pepper and a basil leaf.
6. ARGOS MY OSCAR (AWARD), served at The Windows Lounge at Four Seasons Los Angeles
Ingredients: 1/2 oz Lemon juice, 1/2 oz Lemon zest simple syrup, 1/2 oz strawberry preserves, 1/2 oz white rum, 1 oz dark rum and a Lemongrass skewered strawberry
Directions: Combine all the ingredients together in a cocktail shaker. Shake and Strain into a martini glass.
7. OPULENCE 5, served at The Terrace at Trump Chicago
Ingredients: 4-6 oz Perrier Jouet, 4 oz Tito’s Vodka, 1 oz St. Germaine, 1 oz simple syrup, and 1 ½ lemon juice and 5 flavored ice cubes (raspberry, blackberry, rose petal, cinnamon apple, & pineapple)
Directions: Shake ingredients together, reserving the Perrier. Pour shaken liquid over the flavored ice cubes in an oversized red wine glass and top-off with the Perrier Jouet.
8. SUMMER FRESH, served at The W Retreat & Spa--Vieques Island
Ingredients: ½ oz of Don Julio Añejo, 1/2 oz Blue Curacao, 3/4 oz Peach Schnapps, 3/4.oz Lime juice, 3/4 oz Passion fruit juice, 2 wheels of lemon and 2 wheels of lime, as garnish a mint sprig.
Directions: Mix all ingredients together over ice. Garnish with mint sprig.
9. SPRITZ MILANO, served at the Blue Duck Tavern & Lounge at The Park Hyatt D.C.
Ingredients: 1 oz. Aperol, 3 oz. Maschio Prosecco, 1 cup club soda and 1 fresh orange slice
Directions: Mix Aperol and Maschio Prosecco and pour in a glass of ice. Top off with club soda and a fresh orange slice.
10. THE LEMONINGER EDIBLE COCKTAIL, served at The Ritz-Carlton Reserve Phulay Bay
Ingredients: 120ml rum, 3 Lemongrass sticks, 5gms Fresh ginger sliced, 20 Fresh mint leaves, 90ml Lime juice, 350ml Water, 60ml Sugar syrup, 2gms Agar powder and 5 Gelatin sheets
Directions: Blend all cocktails ingredients together (except Rum). Boil 100ml water in a sauce pan. Add 2gms Agar agar powder to the boiling water, stir until dissolved. Add 5 Gelatin sheets to the boiling water, stir until melted. Remove from heat, sit for 1 minute. Add cocktail liquid to the sauce pan, stirring constantly. Add 120ml Rum, stir again. Pour the mixture into pasty molds Sit in fridge for 6 - 8 hours until set.
Here's a note from the hotel about making this drink: Remember, edible cocktails can be made for any cocktail recipe if the consistency is liquid with no large particles. If the cocktail has a lot of citrus or acidic flavors, increase the quantity of gelatin sheets. Always add alcohol at the last minute, as the heated liquid will make the alcohol evaporate. Higher fruit pulp concentration may also require more gelatin. Always store the finished jelly in a cool dry fridge to avoid melting.
[Photos: The Delano South Beach; Janice Tober for HotelChatter; Trump Chicago and Ritz-Carlton Reserve Phulay Bay]