Put down your briefcase and kick off your shoes. It’s Friday and it’s time to celebrate! The JG Black Book team has got you covered this weekend, with some of the most delicious cocktail recipes from around the world. These cocktails are as unique as our partners and as exotic as the countries from which they originated. A few weeks ago we raised our glasses full of delectable drinks as we toasted to the weekend with some of our Partners, but it's time to brace yourself for today’s Bartender Series!Eccleston Square Hotel: Bloody Mary
First, prepare the garnish (shaved celery and vodka infused cherry tomato). Then, add fresh ice to the Bloody Mary glass, as well as ice to a shaker. Add a good shake of celery salt, a splash of Tabasco, 3 good splashes of Worcestershire sauce, a squirt of lemon, a 50ml shot of vodka, ¾ teaspoon of horseradish sauce, and tomato juice. Shake gently. There must not be bubbles in the juice. Pour into the highball over the ice and add the garnish.
This seasonal cocktail is inspired by the bitter taste of rhubarb combined perfectly with the sweetness of strawberries. Add 50ml Rabarcello, 25ml Vodka, 50ml Rhubarb puree, 15ml Strawberry puree and a dash of Rhubarb Bitter (extract of rhubarb) to a shaker and shake all the ingredients together. Serve in a long drink glass with crushed ice and top up with soda water. For garnish, use Rhubarb Crisps.
Micato Safaris: Pimm’s Cup
Pimm’s Cup was invented by an oyster bar owner in London in the 1800s and swiftly traveled with the explorers of the day to East Africa and India. Pimm’s No. 1 Cup—a gin drink flavored with liquors and fruit extracts—was an answer to the bitterness of straight gin and a bartender’s quick solution to mixing such a complex cocktail multiple times for a packed bar. To prepare Pimm's Cup, first fill a pitcher with ice. Mix 1 part PIMM’S No.1 with 3 parts chilled lemonade. Add wild sweet mint, a handful of sliced cucumber and a few wedges of orange. Stir and pour into a tall glass. Last step: Sit back, sip, and sigh. You’re in Micato’s Africa.
The Ring: Chili-Raspberry Infusion
(In)Fusion is the new motto of the trendy Drings Bar at The Ring, Vienna’s Casual Luxury Hotel. A traditional outdoor food market that has been around The Ring for centuries, offering a culinary journey around the globe on every visit. From spices to fruits, herbs, and vegetables, you can taste, sample, and buy specialties from all over the world here. The bar menu mirrors this market; now, it includes exotic vodka flavors like chili-raspberry, litchi-rose, orange-cinnamon, and vanilla-chocolate.
Hotel Metropole: Love Metropole
Add 5 cl soho gloss (cherry liqueur and ginger) to 5 mint leaves, 5 fresh raspberries, 4 pieces of lime, and 1 spoon of brown sugar. Fill the glass with crushed ice and fill with 10 cl of pink champagne. Stir and enjoy.
Hotel Taiwana: Red Taiwana
Cut 1/2 fresh pineapple slice and 2 fresh strawberries into small pieces. In an “old-fashion” glass, using a small wooden mallet, crush and add raw sugar until it becomes a homogeneous fruit puree. Pour a small dose of white Rum and a small dose of brown Rum. Fill the glass with crushed ice and energetically stir with a mixing spoon. Top up with Cranberry juice. Garnish with a piece of pineapple and one strawberry. Drink it and savor the Taïwana spirit!
Inca Rail: Princess Cocktail
Put 4 or 5 ice cubes in a shaker, add 2 oz coconut rum, 1 oz natural orange juice (without sugar), 1 oz natural pineapple juice (no sugar), 1/4 oz lemon juice, a dash of nutmeg and a little bit of grenadine syrup. Beat it up strongly for 10 seconds and decorate with Maraschino cherry and lemon. Serve it accompanied by straws.
We hope you enjoy these delicious cocktails. Have a beautiful weekend!
-the JG Black Book team