Cocktail

The Cocktail Collection

by The Luxury Collection, is a collection of signature cocktails that have been created to reflect the unique, indigenous and authentic destinations in The Luxury Collection. Each cocktail is inspired by our global portfolio and is meant to evoke the feelings and sensory experiences of each locale. In this manual, you will find the recipes for all 39 cocktails in the collection. Specific liquor brands are suggested, however, the hotel may work with another brand which is also approved when preparing the cocktails. Photos of the cocktails are also included in this manual. At least three cocktails must be offered in your bar or restaurant, and preferably in both your bar and restaurant, during the hours of operation except for breakfast: —The Last Cocktail (signature cocktail of The Luxury Collection) —The cocktail of your destination —Cocktail of your choice

KAFFIR LIME LEAF GARNISH 2 SLICES MUDDLED SERRANO CHILI PEPPER

1 OZ (30 ML) KAFFIR LIME–INFUSED AGAVE

3/4 OZ (20 ML) LIME JUICE

2 OZ (60 ML) FLOR DE CANA 4 YEAR WHITE BARREL AGED RUM

— In a metal shaker, muddle one kaffir lime leaF with 2 slices Serrano chili peppers — add rum, lime juice, and kaffir lime–infused agave — add ice, shake well for 10–12 seconds — double strain into a daiquiri glass — GARNISH WITH KAFFIR LIME LEAF

The Radiant Maiden INSPIRED BY MALAYSIA

skewered chili peppers AND grated lime zest GARNISH

2 OZ (60 ML) DON JULIO REPOSADA TEQUILA

1 1/2 OZ (45 ML) PINEAPPLE PUREE

1 OZ (30 ML) CHIPOTLE CHILI CILANTRO–INFUSED AGAVE

1 OZ (30 ML) LIME JUICE

— Add all ingredients to a cocktail shaker along with ice and shake — Strain, and serve on the rocks in a double old-fashioned or rocks glass — Garnish with skewered chili peppers and grated lime zest

Chili Ristras INSPIRED BY ARIZONA

LIME ZEST GARNISH 1/2 OZ (15 ML) BLACK PEPPER SYRUP

3/4 OZ (20 ML) LYCHEE PUREE

1 OZ (30 ML) LIME JUICE

2 OZ (60 ML) PINEAPPLE JUICE

— Add all ingredients to a cocktail shaker along with ice and shake — Serve on the rocks in a collins glass — Garnish with lime zest RECIPE FOR BLACK PEPPER SYRUP: ADD 20 0Z (.6 LITER) AGAVE OR SUGAR AND 16 OZ (.5 LITER) OF WATER, 3 TABLESPOONS CRUSHED BLACK PEPPERCORNS, and 1/2 OZ (15 ml) ALMOND EXTRACT TO POT, BRING TO BOIL. REMOVE FROM HEAT. COVER AND LET COOL FOR 45 MIN. STRAIN. In respect of the local areas’ customs, alcohol has been omitted from this cocktail.

Bali Tai INSPIRED BY BALI

Top with Soda

2 oz (60 ml) Rum

3/4 OZ (20 ML) LEMON JUICE

3/4 OZ (20 ML) CARDAMOM-INFUSED AGAVE

3/4 OZ (20 ML) PEAR PUREE

1/2 OZ (15 ML) EGG WHITE 2 DASHES ORANGE BITTERS

— Add all ingredients except soda to a cocktail shaker — Dry shake (no ice) — Add ice to cocktail shaker — Hard shake for 10 seconds — Add ice to Collins Glass — Double strain into glass — Top with soda Cardamom Infusion Mix 16 oz (.5 LITER) agave to 16 oz (.5 LITER) water. Toast 2 oz (60 ML) coarse green cardamom pods in pan till smoke whisps. Add agave mixture. Bring to a boil. Remove from Heat. Cover and let stand 30 min. Strain.

The Locust INSPIRED BY DUBAI

cucumber disc GARNISH

2 OZ (60 ML) CROP ORGANIC CUCUMBER VODKA

2 OZ (60 ML) FRESH GRAPEFRUIT JUICE

3/4 OZ (20 ML) FRESH LIME JUICE 3/4 OZ (20 ML) TARRAGON-INFUSED AGAVE

— Muddle cucumber in an 18 oz (.5 liter). metal shaker — build ingredients and add ice. Shake hard for 10 seconds — strain and serve on the rocks in a double old-fashioned glass — Garnish with a cucumber disc RECIPE FOR Tarragon Infusion: Add one small bunch (8 branches) of fresh tarragon to Agave Mix. Bring to a boil on the stovetop. Cover and let stand 45 min. before straining through Chinois.

Market Gimlet INSPIRED BY CALIFORNIA

bamboo skewer through grape and basil leaf GARNISH

1 OZ (30 ML) VODKA

1 OZ (30 ML) SKINOS GREEK LIQUOR

1/2 OZ (15 ML) LIME JUICE

1/2 OZ (15 ML) AGAVE

MUDDLED GRAPES AND BASIL

— Muddle grapes and basil leaves in a cocktail shaker — Add the rest of the ingredients — add ice, shake and serve on the rocks in a double old-fashioned or rocks glass — Garnish with a bamboo skewered grape and basil leaf RECIPE FOR agave syrup: 20 oz (.6 liter) agave mixed with 16 oz (.5 liter) water

Tears of Chios INSPIRED BY GREECE

pineapple leaf GARNISH

2 OZ (60 ML) EL TESORO TEQUILA

1 1/2 OZ (45 ML) PINEAPPLE PUREE

3/4 OZ (20 ML) MEXICAN CINNAMON-INFUSED AGAVE

3/4 OZ (20 ML) FRESH LIME JUICE

— Muddle pepper and build ingredients in an 18 oz (.5 LITER) metal shaker — Add ice and shake hard for 10 seconds — Strain and serve on the rocks in a double old-fashioned or rocks glass — Garnish with a pineapple leaF RECIPE FOR Mexican Cinnamon Infusion: 5 cinnamon sticks broken, toast on stovetop in pan (until smoking), Add Agave Mix (Mix 24 oz (.7 liter) light agave syrup and 20 oz (.6 liter) water, bring to a boil, Cover FOR 45 min. Strain.

Mayan Firefly INSPIRED BY MEXICO

three cuCUmber discs and mint sprig GARNISH TOP WITH SODA 3 DASHES RHUBARB BITTERS 2 MUDDLED CUCUMBERS

1 OZ (30 ML) LEMON JUICE

1 OZ (30 ML) AGAVE OR SIMPLE SYRUP

2 OZ (60 ML) GIN

— First, muddle the cucumber slices in a cocktail shaker — Build the rest of the ingredients, add ice, shake and strain on the rocks into a collins glass — Top with soda, and garnish with three cucumber discs and a mint sprig RECIPE FOR agave syrup: 20 oz (.6 liter) agave mixed with 16 oz (.5 liter) water

The Self Portrait INSPIRED BY THE NETHERLANDS

THAI BASIL GARNISH

1 OZ (30 ML) LIME JUICE

3/4 OZ (20 ML) THAI CHILI LEMONGRASS INFUSION

2 OZ (60 ML) GIN

— Add all of the ingredients to a cocktail shaker — add ice, shake and serve on the rocks in an old fashioned glass — Take basil leaves in hand and press over top of glass to release oils — garnish with Thai basil sprig RECIPE FOR Thai chili lemongrass syrup: Add 20 0z (.6 liter) agave or sugar and 16 oz (.5 liter) water, 5 stalks smashed/roughchopped lemongrass, 3 Thai bird CHILIS to pot, bring to a boil. Remove from heat. Cover, let cool for 45 min. Strain.

Vada Gimlet INSPIRED BY THAILAND

1 1/2 OZ (45 ML) GIN

1 OZ (30 ML) VODKA

1/2 OZ (15 ML) SPICED ETHIOPIAN HONEY WINE SYRUP DASH OF ORANGE BITTERS

— In a cocktail shaker, build ingredients — Fill shaker with ice, stir until chilled and strain — Serve this in a martini glass

Grassland Vesper INSPIRED BY ETHIOPIA

2 OZ (60 ML) WHISKEY

1 OZ (30 ML) CARDAMOM-INFUSED AGAVE

3/4 OZ (20 ML) FRESH LEMON JUICE 3/4 OZ (20 ML) FRESH ORANGE JUICE

— B  uild ingredients in an 18 oz (.5 LITER). metal shaker — Add ice and shake hard for 10 seconds — Strain and serve on the rocks in a double old-fashioned glasS RECIPE FOR Cardamom Infusion: 1/4 cup (60 ML) coarsely ground green cardamom pods, toast on stovetop in pan (until smoking). Add Agave Mix. Bring to a boil. Cover and let stand 45 min. Strain through Chinois.

Mauryan Sour INSPIRED BY INDIA

skewered triple apricot TOP WITH SODA ORANGE BITTERS

2 BAR SPOONS APRICOT PRESERVES

1/2 OZ (15 ML) ST. GERMAIN

1 OZ (30 ML) Rothman and Winter’s apricot CORDIAL

2 OZ (60 ML) PLYMOUTH GIN

— Add all ingredients, except soda, to a cocktail shaker — Stir the mixture briefly and incorporate the apricot jam with a cocktail spoon — Add ice, shake, strain and serve on the rocks in collins glass — Top with soda — Garnish with a skewered triple apricot

Marillen Fizz INSPIRED BY AUSTRIA

LIME ZEST GARNISH 1/2 OZ (15 ML) MAURITIUS DRIED CHILI SYRUP 3/4 OZ (20 ML) LYCHEE PUREE

1 OZ (30 ML) LIME JUICE

1 OZ (30 ML) GOSLINGS RUM

1 OZ (30 ML) GREEN ISLAND SUPERIOR LIGHT RUM

— In cocktail shaker, build all of the ingredients — Fill the shaker with ice, shake and double strain into a martini glass — Garnish with lime zest

Harel Daiquiri INSPIRED BY MAURITIUS

TOP WITH SODA 1 BAR SPOON APRICOT JAM

1/2 OZ (15 ML) PISTACHIO LIQUOR

3/4 OZ (20 ML) AGAVE OR SIMPLE SYRUP

1 OZ (30 ML) LEMON JUICE

1 3/4 OZ (50ML) BOURBON

— Shake all ingredients, except soda — strain on the rocks in a double old-fashioned glass — Top it with a splash of soda

Rose and Nightingale INSPIRED BY TURKEY

whole strawberry and basil-sprig GARNISH TOP WITH SODA EGG WHITES 2 DASHES GRAPEFRUIT BITTERS 2 MUDDLED STRAWBERRIES 7 BASIL LEAVES 3/4 OZ (20 ML) AGAVE

3/4 OZ (20 ML) LEMON JUICE

2 OZ (60 ML) PERUVIAN PISCO

— Add all of the ingredients, except soda, to a cocktail shaker — Dry shake*, add ice, shake and strain on the rocks into a double old-fashioned or rocks glass — Top with a splash of soda water and garnish with a whole strawberry and basil sprig *dry shake = shaken without ice. RECIPE FOR agave syrup: 20 oz (.6 liter) agave mixed with 16 oz (.5 liter) water

The Raymi INSPIRED BY PERU

orange peel GARNISH

2 OZ (60 ML) PLYMOUTH GIN

2 OZ (60 ML) FRESH GRAPEFRUIT JUICE

1 OZ (30 ML) ST. GERMAIN ELDERFLOWER CORDIAL 1/2 OZ (15 ML) CAMPARI

— Build ingredients in an 18 oz (.5 LITER) metal shaker, then add ice and shake hard for 10 seconds — Strain and serve on the rocks in a collins glass — Garnish it with zest of an orange peel

BuonaVita INSPIRED BY ITALY

SPLASH OF L E FéE ABSINTHE 2 DASHES ORANGE BITTERS EGG WHITE 1 SMALL SPOON OF LINGONBERRY PRESERVE

1 OZ (30 ML) SPICED CRANBERRY AGAVE

3/4 OZ (20 ML) LEMON

2 OZ (60 ML) VODKA

— In cocktail shaker, build the ingredients and dry shake — add ice, re-shake, and double strain into a tulip glass — straight up RECIPE FOR SPICED LINGONBERRY SYRUP (Makes one quart.) 8 oz (.25 LITER) lingonberry preserve, 14 oz (.4 LITER) water, 16 oz (.5 liter) agave syrup, 5 cinnamon sticks (broken), 20 whole cloves, 1 teaspoon ground nutmeg. Combine all ingredients in saucepan. Bring to a boil. Cover. Let stand for 30 minutes, strain into bottle.

Tellervo Cocktail INSPIRED BY FINLAND

GROUND CINNAMON GARNISH DASH OF PEACH BITTERS EGG WHITE MUDDLED BASIL LEAVES 1/2 OZ (15 ML) AGAVE

1/2 OZ (15 ML) LEMON JUICE 1 OZ (30 ML) APPLE CIDER

1/2 OZ (15 ML) APPLE SCHNAPPS

2 OZ (60 ML) RYE WHISKEY

— In a cocktail shaker, muddle five basil leaves — Build ingredients and dry shake* — fill shaker with ice — re-shake and double strain on the rocks in a double old-fashioned or rocks glaSs — Garnish with ground cinnamon *dry shake = shaken without ice agave syrup is 20 oz (.6 liter) agave mixed with 16 oz (.5 liter) water

Mill City Sour INSPIRED BY MINNESOTA

1 1/2 OZ (45 ML) BRANDY

1 OZ (30 ML) LEMON JUICE

3/4 OZ (20 ML) SZECHWAN PEPPERCORN–INFUSED AGAVE

1/4 OZ (7 ML) MANDARIN ESSENCE

— In cocktail shaker, build all ingredients — Fill shaker with ice — shake — double strain into a Martini Glass 

Mandarin Sidecar INSPIRED BY CHINA

2 OZ (60 ML) ROOIBOS TEA– INFUSED VODKA

1 OZ (30 ML) ROOIBOS TEA–INFUSED AGAVE

3/4 OZ (20 ML) LEMON JUICE

1/2 OZ (15 ML) PASSION FRUIT PUREE

DASH OF PEACH BITTERS

— Add all of the ingredients to a cocktail shaker — Add ice — shake and serve on the rocks in a double old-fashioned or a rocks glass RECIPE FOR RoOIBOS-infused vodka: Take 1 liter vodka and six bags of RoOIBOS tea, add to sealed container. let stand for 3 to 4 hours. Remove tea bags. RECIPE FOR RoOIBOS Syrup: Add 20 oz (.6 liter) of agave or sugar, 16 oz (.5 liter) water and six RoOIBOS tea bags to pot. Bring to a boil. Remove from heat. Cover and let cool for 45 min. Strain out tea bags.

Red Bush Sundowner INSPIRED BY SOUTH AFRICA

ZEST OF orange peel GARNISH 1 OZ (30 ML) BASIL HAYDEN”S

1/2 OZ (15 ML) KUBLER ABSINTHE

1 OZ (30 ML) LEMON JUICE

1/2 OZ (15 ML) AGAVE SYRUP 1/2 OZ (15 ML) NOCELLO WALNUT LIQUEUR EGG WHITES

— Add all ingredients to cocktail shaker and dry shake (no ice) for 10 seconds — Add ice AND hard shake — double strain and serve it in a tulip glass — Garnish it with a zest of orange peel.

The Fritz

INSPIRED BY SWITZERLAND

grated lemon zest GARNISH

1 OZ (30 ML) PISCO

1 1/2 OZ (45 ML) CHILEAN SAUVIGNON BLANC

1 OZ (30 ML) PEACH PUREE

1/2 OZ (15 ML) LEMON JUICE 1/2 OZ (15 ML) AGAVE EGG WHITE

— Add all of the ingredients to a cocktail shaker and dry shake* — add ice, shake and double strain before serving in a martini glass — Garnish with grated lemon zest *dry shake = shaken without ice RECIPE FOR agave syrup: 20 oz (.6 liter) agave mixed with 16 oz (.5 liter) water.

The Diadem Cocktail INSPIRED BY CHILE

long slice of ginger GARNISH TOP WITH SODA 1/4 OZ (7 ML) EGG WHITES 1/4 OZ (7 ML) LE FéE ABSINTHE

1/2 OZ (15 ML) GINGER SYRUP

1/2 OZ (15 ML) AGAVE 3/4 OZ (20 ML) LEMON JUICE

1 1/2 OZ (45 ML) PIMM’S

— Add all ingredients to a cocktail strainer except soda — Dry shake* — add ice and shake — Strain it and serve on the rocks in a collins glass — Top with soda — garnish with a long slice of ginger Ginger Syrup: Add 20 oz (.6 liter) agave or sugar to 16 oz (.5 liter) water and add two big pieces (1 by 3 inch) of chopped ginger to a pot, bring to a boil, cover and let cool for 45 min, strain out ginger. *dry sHAKE = shaken without ice RECIPE FOR agave syrup: 20 oz (.6 liter) agave mixed with 16 oz (.5 liter) water

The Henley Fizz INSPIRED BY ENGLAND

2 OZ (60 ML) APPLE BRANDY

1 OZ (30 ML) LEMON JUICE

1/2 OZ (15 ML) APPLE SYRUP

1/2 OZ (15 ML) POMEGRANATE SYRUP 1/4 OZ (7 ML) GINGEMBRE 2 DASHES OF ANGOSTURA

— In cocktail shaker, build all of the ingredients — fill the shaker with ice, shake and serve on the rocks in double old fashioned/rocks glass RECIPE FOR POMEGRANATE SYRUP: 16 oz (.5 liter) sugar, 16 oz (.5 liter) water, 4 oz (.1 LITER) pomegranate molasses. Combine all ingredients in saucepan. Bring to a boil. Let cool. Pour into bottle.

The Elisaveta INSPIRED BY BULGARIA

CAYENNE PEPPER GARNISH EGG WHITE

3/4 OZ (20 ML) DATE SYRUP

1 OZ (30 ML) LEMON JUICE

2 OZ (60 ML) SPICED BLACK TEA

— In cocktail shaker, build all ingredients and dry shake* — Fill the shaker with ice — re-shake and double strain it over rocks in a collins glass — Garnish with cayenne pepper *DRY SHAKE = SHAKEN WITHOUT ICE In respect of the local area’s customs, alcohol has been omitted from this cocktail.

Icarus Sour INSPIRED BY KUWAIT

GROUND SMOKED PAPRIKA GARNISH EGG WHITE 3/4 OZ (20 ML) AGAVE SYRUP

1 OZ (30 ML) LEMON Juice

2 MUDDLED FIGS

1 OZ (30 ML) SPANISH BRANDY

1 OZ (30 ML) HAVANA CLUB Rum

— muddle figs in a cocktail shaker — Add the rest of the ingredients — dry shake* — add ice, and hard shake — Double strain this into a double old-fashioned/ rocks glass — Garnish with ground, smoked paprika *DRY SHAKE = SHAKEN WITHOUT ICE RECIPE FOR agave syrup: 20 oz (.59 liter) agave mixed with 16 oz (.47 liter) water

La Boqueria Sour INSPIRED BY SPAIN

2 OZ (60 ML) EL TESORE BLANCO TEQUILA

1 OZ (30 ML) FRESH LIME JUICE

1 OZ (30 ML) WATERMELON PUREE

3/4 OZ (20 ML) AGAVE MUDDLED JALAPENO CHILE HICKORY-SMOKED SALT RIM

— Muddle chili in a cocktail shaker add rest of ingredients including ice, and shake. Strain — serve on the rocks into a double old-fashioned or rocks glass rimmed with hickory-smoked salt RECIPE FOR agave syrup: 20 oz (.6 liter) agave mixed with 16 oz (.5 liter) water

The Triple S INSPIRED BY TEXAS

KONA COFFEE DUST TOUCH COCONUT MILK 3/4 OZ (20 ML) KONA COFFEE INFUSION

1 OZ (30 ML) LEMON JUICE

1 1/2 OZ (45 ML) PINEAPPLE PUREE

2 OZ (60 ML) RUM

— Add all of the ingredients to a cocktail shaker — Add ice, shake and serve on the rocks in a collins or coffee glass — Garnish this with Kona coffee dust

Pinakona Coco INSPIRED BY HAWAII

LEMON TWIST GARNISH

TOPPED WITH CHAMPAGNE

1 1/2 OZ (45 ML) PASSION FRUIT JUICE

1 1/2 OZ (45 ML) MASSENEZ CREME DE GINGEMBRE

— Add the gingembre and passion fruit to a cocktail shaker — then add ice and shake — Double strain this mixture into a champagne flute and top with champagne — Garnish this with a lemon twist

Privee Cocktail INSPIRED BY FRANCE

zest of orange peel garnish TOP WITH CHAMPAGNE 2 DASHES OF PEYCHAUD BITTERS 3/4 OZ (20 ML) ROSEMARY-INFUSED AGAVE

1 OZ (30 ML) LEMON JUICE

1 1/2 OZ (45 ML) POMEGRANATE PUREE

2 OZ (60 ML) RUSSIAN STANDARD VODKA

— Build ingredients in an 18 oz (.53 LITER) metal shaker — Add ice and shake hard for 10 seconds — strain — serve in a tulip glass — garnish with zest of orange peel

The Anastasia INSPIRED BY RUSSIA

1 1/2 OZ (45 ML) HENDRICKS GIN

1/2 OZ (50 ML) LEMON JUICE

3/4 OZ (20 ML) ROSE SYRUP

3/4 OZ (20 ML) PINEAPPLE JUICE 1/4 OZ (7 ML) PEAT MONSTER SCOTCH

— Add all ingredients to a cocktail shaker — add ice, shake and serve on the rocks in a double old-fashioned or a rocks glass

Floribunda

INSPIRED BY SCOTLAND

top with soda

2 OZ (60 ML) AVIATION GIN

2 MUDDLED MARASCA CHERRIES

1 OZ (30 ML) LEMON JUICE

1/4 OZ (7 ML) ALMOND SYRUP

— In cocktail shaker, build all of the ingredients, except for soda — Fill the shaker with ice — shake and strain on the rocks into a collins glass — Top with soda

Salisbury Sling

INSPIRED BY NORTH CAROLINA

TOPPED WITH SEKT SPARKLING WINE 1 MUDDLED BLACKBERRY 3/4 OZ (20 ML) AGAVE

3/4 OZ (20 ML) LEMON

1/2 OZ (15 ML) KIRSCH

3/4 OZ (20 ML) ST. GERMAIN CORDIAL

1 OZ (30 ML) TITOS VODKA

— In cocktail shaker, muddle blackberry and build all ingredients, except Sekt — Shake, double strain and serve it in a champagne flute — Top with Sekt

The Freyja

INSPIRED BY GERMANY

orange zest garnish

2 OZ (60 ML) GIN

1/2 OZ (15 ML) MALBEC WINE SYRUP

3/4 OZ (20 ML) APEROL

3 DASHES ORANGE BITTERS

— Add all of the ingredients to a cocktail shaker — add ice, stir and strain into a martini glass — Garnish with orange zest (hold orange zest and lighter over glass and squeeze zest into flame) RECIPE FOR Malbec wine syrup: Add 20 0z (.6 liter) agave or sugar to 16 oz (.5 liter) Malbec wine. heat until sugar is dissolved. Remove from heat. Let cool to room temperature.

The Centenara INSPIRED BY ARGENTINA

2 OZ (60 ML) RITTENHOUSE RYE

SLIGHTLY LESS THAN 1/2 OZ (15 ML) VERMONT GRADE A MAPLE SYRUP

3 DASHES ORANGE BITTERS

ABSINTHE RINSE LEMON ZEST

— Chill rocks glass with ice and a touch of absinthe — swirl with cocktail spoon to coat glass — Add the rest of the ingredients to a cocktail shaker with ice and stir — Pour chilled ice and absinthe into a glass — zest with lemon — Strain into the double old-fashioned or rocks glass

Sweet Bud Sazerac INSPIRED BY VERMONT

blackberry skewer and grated lemon zest garnish

2 OZ (60 ML) AVIATION OR CASCADE ORIGIN GIN

3/4 OZ (20 ML) LEMON JUICE

3 MUDDLED MARION BLACKBERRIES

3/4 OZ (20 ML) ROSEMARY INFUSION TOP WITH SODA LEMON ZEST

— Muddle 3 blackberries in A cocktail shaker — add rest of ingredients except soda — add ice, shake, and serve on rocks in COLLINS GLASS — Top with soda — Garnish with blackberry skewer and grated lemon zest RECIPE FOR Rosemary syrup: Add 2o oz (.6 liter) agave or sugar and 16 oz (.5 liter) water and 6 sprigs of rosemary to pot, bring to a boil. Remove from heat. Cover and let cool for 45 min. Strain.

Farmer’s Rock N ’ Rose INSPIRED BY OREGON

3 skewered marasca cherries garnish FLOAT OF PEAT MONSTER SCOTCH 2 DASHES ORANGE BITTERS 2 DASHES CHERRY BITTERS

3/4 OZ (20 ML) SWEET VERMOUTH

3/4 OZ (20 ML) FRESH–SQUEEZED ORANGE JUICE

2 OZ (60 ML) ASYLUM SCOTCH

— Muddle cherries in a cocktail shaker — add the rest of the ingredients along with ice — Shake, strain and serve on the rocks in a double old-fashioned or rocks glass — Garnish with three skewered marasca cherries

The Smokey Veil INSPIRED BY WASHINGTON, D.C.

FRESH NUTMEG GARNISH

1/2 OZ (15 ML) AGAVE

3/4 OZ (20 ML) LEMON JUICE

1/2 OZ (15 ML) LATE VINTAGE PORT

1 1/2 OZ (45 ML) HENNESSY

— Add all of the ingredients to a cocktail shaker — add ice, shake and serve in a martini glass — Garnish with the ground nutmeg

Cale Sidecar

INSPIRED BY PORTUGAL

CLOVE GARNISH TOP WITH PROSECCO

3/4 OZ (20 ML) LEMON JUICE

3/4 OZ (20 ML) PEAR PUREE

3/4 OZ (20 ML) ROSEMARY INFUSION

3/4 OZ (20 ML) BOMBAY SAPPHIRE GIN

— Add all ingredients to a cocktail shaker, except for the Prosecco — add ice and shake the mixture — Double strain it, and serve it in a martini glass — Top with Prosecco and garnish the top with a sprinkle of ground clove INSPIRED

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