London, UK 2022-Aug-30 — /Travel PR News/ —There’s something magical about the last days of Summer, whether it’s the gentler pace of life or the fact that the kids will soon be back at school! And what better way to make the most of the warm evenings than by cooling down with a refreshing cocktail or two? Thanks to the fabulous clients at Charlotte Rous Communications, who have shared their most iconic cocktail recipes, travel-lovers can globetrot from their gardens as they enjoy the very best drinks from around the world this Summer. From a Wasabi-infused Maldivian Martini to a Cosmopolitan that’s inspired by sunset at the most picturesque rooftop in Venice, there’s a tipple for all tastes.
‘Red Cosmo Sky’ by Hilton Molino Stucky Venice, Italy
The recently renovated Skyline Rooftop Bar at Hilton Molino Stucky Venice is the highest bar in Venice, featuring incredible panoramic views of the city and talented mixologists. Guests and locals alike are mesmerised by the bar’s incredible views of the Venice Skyline, which is widely held to be one of the best spots in the city to watch the sunset.
It is this famous sunset that provided Hilton Molino Stucky Venice with the inspiration for Red Cosmo Sky, which is one of the most requested cocktails at Skyline and will be available during the upcoming Venice Film Festival. The drink, presented in a classic champagne glass, is characterised by a soft red colour that resembles the breathtaking sunsets one can enjoy alongside – whether in Italy or at home!
- 30ml Mandarin Absolut
- 15ml Cointreau
- 10ml Campari
- 30ml pink grapefruit juice
- 25ml lemon juice
- 15ml simple syrup
- Basil leaves
- Begin by shaking the Mandarin Vodka, freshly-squeezed pink grapefruit and lemon juice, the sugar syrup to balance the flavours, Cointreau and a splash of Campari.
- To add freshness to the drink, add 8-10 basil leaves and shake these into the mix.
- Using a strainer, pour everything into the glass and add a few leaves of fresh basil to the edge of the glass to create an inviting aroma while drinking the cocktail.
‘Tembo Tipple’ at Great Plains Tembo Plains Camp, Zimbabwe
Ideal for those who like their drink on the wild side, the team at Great Plains’ Tembo Plains Camp in Zimbabwe are delighted to share their coveted ‘Tembo Tipple’ Recipe, which uses Great Plains’ signature ‘Ra Di Tau’ (Father of Lions) gin, released earlier this year.
“Given the hot and humid weather we experience here in Zimbabwe, we were inspired to make something cooling with a fruity twist, and the refreshing aspect of the cucumber gives it a nice smooth taste,” explains MC, Front of House at Tembo Plains Camp. “A forever favourite with our guests, this cocktail is best enjoyed at sundown on the banks of the Zambezi river, while enjoying a spot of hippo, elephant and buffalo watching!”
Great Plains’ Tembo Plains Camp is tucked away into a thick riverine forest on the edge of the Zambezi River, in the private 128,000-hectare Sapi Private Reserve, east of Zimbabwe’s Mana Pools National Park.
- Two tots of Great Plains Ra Di Tau Gin
- 180ml Indian tonic
- Splash of Pellegrini bitters
- A slice of grapefruit
- A slice of cucumber
For a non-alcoholic version, simply remove the gin and add an extra squeeze of grapefruit.
‘Aqua Vitae’ at Hilton Lake Como’s Terrazza 241
For a delicious drink served with a side of dolce vita, the popular rooftop bar, Terrazza 241, at Hilton Lake Como can’t be beaten. Offering panoramic views overlooking Italy’s most luxurious and iconic lake, the bar and restaurant has recently launched an inviting new food and cocktail menu. Top of the list is the Aqua Vitae cocktail by the hotel’s resident mixologist and head barman Ludmilla Samohin, which combines sumptuous champagne with the traditional Italian digestivo, Grappa.
- 3 cl Vermouth Lillet infused Sogno d’Amore
- 2 bar spoons of chopped strawberry and grapes
- Several drops of Grappa Bianca Bianca Nonino Picolit
- Champagne Rose
- Flowers (as decorations)
- Fragrant bubbles with mixed berries (non-alcoholic)
- Pour all the ingredients into a cocktail shaker.
- Shake and double strain into a champagne glass.
- Top it up with Mumm rose champagne.
- Cover one side of the glass with edible flowers.
- Garnish with a berry-flavoured bubble.
‘Wasabi Martini’ at Gili Lankanfushi Maldives
Served up shoreside at Gili Lankanfushi By the Sea Japanese restaurant, the Wasabi Martini is a zinger of a cocktail that is certainly not to be missed. The perfect accompaniment to a plate of fresh sushi (whether on-island or around your own kitchen table!), Malibu adds a tropical twist while lime and wasabi lend a refreshing kick to this martini with a difference!
Offering authentic sushi, sashimi, teppanyaki and more, By the Sea offers delicious Japanese fusion dishes using locally-sourced seafood and reef fish, overlooking the calm waters of the northern shore. The extensive sake selection brings together only the highest quality sakes from across Japan.
- 45ml Ketel One Vodka
- 15ml Malibu
- 2 tsp Wasabi
- 20ml Lime Juice
- Add all ingredients into a cocktail shaker
- Add ice and shake until cold
- Strain into martini glass
‘Pink Sea’ by Purple Summer’s Villa Can Alma, Ibiza
Outstanding food & wine are at the heart of each & every stay at Purple Summer, the luxury holiday villa specialist from the company behind the highly regarded & longstanding winter specialist Purple Ski. All villas, including PS’s newest, the sublime Villa Can Alma in Ibiza, come with a private chef to whip up exquisite gourmet meals & mix guests’ drinks of choice. Nestled in the center of the island in the picturesque village of Santa Gertrudis, encircled by pine forest, olive groves & with views stretching out to the sea & town of Ibiza, Villa Can Alma is ideal for those seeking the tranquillity of a secluded location alongside the galleries, eclectic restaurants & artisan boutiques that this nearby village has to offer.
No private chef at home? No problem. Cocktail overs can now whip up their own version of PS’s best-loved beverage Pink Sky in the comfort of their own abode.
- 25ml Bacardi Rum
- 25ml Passoa
- 20ml elderflower cordial
- 10ml sugar syrup
- 25ml white peach purée
- 15ml Grenadine
- Martini glass
- Combine all ingredients, add the ice and shake for 8-10 seconds.
- Double strain into a martini glass.
More information on any of the above properties, please contact Charlotte Rous on firstname.lastname@example.org.