With the UK being struck by a very uncharacteristic heatwave this week, we’ve been reminding ourselves of a few habits that make us unequivocally British. Though we are sorry that over-apologising didn’t make the cut, we think we’ve pretty much nailed the top two: 1) compulsively talking about the weather, and 2) finding any excuse to justify a trip to the pub. And guess what? With our next trick, we will attempt to do both of these things at once! Feast your eyes on our hitlist of summer cocktails from around the world that are sure to help to beat the heat.
Sazerac: New Orleans
As the story goes, in 1838 a Creole apothecary (Antoine Peychaud) invented the Sazerac in his New Orleans shop, serving it after hours to his fellow Masons. Named after Peychaud’s favourite tipple, Sazerac-de-Forge et Fils, the whiskey-based cocktail was born. Stay at the Hotel Monteleone, where you can sample a Sazerac at the Carousel Bar & Lounge, or walk three minutes down Royal Street to the very spot where Peychaud allegedly stumbled across what is now the official cocktail of New Orleans.
Sazerac Ingredients:
- 1 cube of sugar
- 4 dashes of Peychaud Bitters
- 1/2 teaspoon of water
- 2 ounces of rye whiskey
- 1/2 teaspoon of Herbsaint or Pernod
- Lemon peel for garnish
- Ice
How do you make a Sazerac?
Add ice to an Old Fashioned glass and set aside. Next, in a separate glass, muddle together the sugar, bitters, and a splash of water until the sugar cube is fully dissolved. In this glass add in the whiskey, fill to the rim with ice and stir thoroughly. Now, take the first glass and add the Herbsaint or Pernod, turning the glass so that the liqueur coats the inside of the glass, discarding any excess liquid. Strain the contents of the glass full of whiskey into your chilled, liqueur-laced glass and serve with a twist of lemon peel.
The Carousel Lounge & Bat at the Hotel Monteleone & a Sazerac
Paloma: Mexico
Whilst we all love a Margarita, the agave-based Paloma (‘dove’ in Spanish) is actually far more popular amongst Mexicans. Though its origins are a little ambiguous, some believe that this refreshing grapefruit-infused beverage was named after a popular folk song with the same name. The perfect antidote to a hot summer’s day, the Paloma combines tequila (of course), fruity soda, and a generous squeeze of lime in an ice-cold glass. Stay at Zoetry Paraiso de la Bonita in the Mexican Riviera Maya, where you can enjoy unlimited cocktails and even tequila tastings if you’re brave.
Paloma Ingredients:
- Kosher salt
- Grapefruit wedge
- 50 ml Tequila
- 50 ml fresh pink grapefruit juice
- 15 ml fresh lime juice
- 15 ml agave nectar
- Ice
- Grapefruit soda water
How do you make a Paloma?
Pour kosher salt onto a plate, then rub the rim of your glass of choice with a grapefruit wedge. Dip the rim of the glass in the salt. Use a cocktail shaker to mix together the tequila, grapefruit juice, lime juice, agave nectar, and ice. Next, pour your combined ingredients into the glass and top off with grapefruit soda water. If grapefruit soda is not available, you can use freshly squeezed grapefruit juice with plain soda water and add sugar or syrup to taste.
Zoetry Paraiso de la Bonita in the Mexican Riviera Maya & La Paloma
Singapore: Singapore Sling
Convention would have it that the Singapore Sling was created in the early 20th century by Ngiam Tong Boon at the Long Bar in Raffles Hotel. So what better place to try this well-loved summer cooler? Head to this impressive, colonial-style hotel in the heart of Singapore, or make one at home for a taste of exotic mixologist history. Fruit-forward, vibrantly coloured and, most importantly, served over plenty of ice, a Singapore Sling signals summer sipping. Don’t mind if we do…
Singapore Sling Ingredients:
- 30 ml Gin
- 15 ml Cherry brandy
- 7.5 ml Cointreau
- 7.5 ml Dom Benedictine
- Dash of Angostura bitters
- 10 ml Grenadine
- 15 ml Lime juice
- 120 ml Pineapple juice
- Ice cubes
How do you make a Singapore Sling?
Pour the gin, brandy, Cointreau, Dom Benedictine, grenadine, pineapple juice, lime juice, and bitters into a cocktail shaker. Add in enough ice cubes to fill around two thirds of the shaker, then cover and shake for about 30 seconds until the ingredients are thoroughly combined and the shaker feels cold. Fill a tall glass (perhaps a highball or poco grande) with ice cubes, and then strain the cocktail over the ice. Garnish optionally with a slice of pineapple and a cherry.
Raffles Hotel & a Singapore Sling at the Long Bar
Bermuda: Rum Swizzle
Offering a real taste of the Caribbean, the Rum Swizzle is often referred to as the national drink of Bermuda. This rum-based cocktail first emerged in the early 1800s and was a clear favourite among ex-pats and islanders, using local products, such as fruit juice and falernum. Even the swizzle stick used to stir the cocktail was cut from the Quararibea turbinate tree with its naturally spoke-like branches. The best place to try one of these? Head to Hamilton Princess & Beach Club, which has been serving the Rum Swizzle since it opened in 1885.
Rum Swizzle Ingredients:
- 50 ml Rum
- 5 ml Falernum
- 40 ml pineapple juice
- 40 ml orange juice
- 10 ml fresh lemon juice
- 2 dashes of Angostura bitters
- Crushed ice
How do you make a Rum Swizzle?
The Rum Swizzle recipe is heavily disputed in Bermuda, but the variations usually come from differing ingredients, rather than preparation. The recipe itself is simple. Fill a glass a third with ice, then combine the rest of the ingredients in a glass. Use a swizzle stick or mix the cocktail in a shaker until it begins to froth, then strain over ice in a new glass. Garnish with fresh fruit.
Hamilton Princess & Beach Club & a Rum Swizzle
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