- 2 oz Clase Azul Plata Tequila
- 1 oz passionfruit juice
- .25 oz Allspice Dram
- .25 oz lime juice
- .25 oz Cardamarao Amaro
To make, add all ingredients to Japanese shaker and shake vigorously. Present cocktail in a shaker with a red ice cube and rocks glass on the side. Garnish with a spiked candied hibiscus flower and serve.
Classic Negroni at 45 Park Lane, London
- 25 ml Campari
- 25 ml Antica Formula
- 25 ml Tanqueray Gin
- Orange Peel
To create this classic Negroni, pour gin, Antica Formula and Campari into a mixing glass filled with ice cubes. Stir for 8-10 seconds with a long bar spoon, and use a cocktail strainer to pour the chilled liquid into a stemless Burgundy glass over a large piece of ice. Squeeze the orange peel and drop it into your glass for the perfect orange essence.
Biltmore Fuerte, Ty Lounge at Four Seasons Resort The Biltmore, Santa Barbara
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- 2 oz Cutler’s 33 Bourbon
- .5 oz organic lemon juice (from the Four Seasons Chef’s Garden lemons)
- .75 oz Ebby’s Farm Strawberry Purée
- Four Seasons Santa Barbara lavender flowers
To make, combine all ingredients in a cocktail shaker and shake vigorously. Next, pour over ice into a stemless wine glass, and garnish your creation with honeycomb and lavender, picked fresh from the Four Seasons Santa Barbara.
Man on the Moon at The Stafford, London
- 2 oz of Monkey Shoulder whisky infused with ginger
- .5 oz lemon juice
- .5 oz homey syrup
- 1.5 oz homemade fennel soda stream
To make, pour all ingredients without soda into a shaker with ice. Shake for 10-12 seconds, double strain and add fennel soda.
Belvedere Vodka’s Smogóry Forest Remember The Grain
- 1.5 oz Belvedere Smogóry Forest
- 20ml Heering Cherry Liqueur
- 10ml sweet vermouth
- 2 dashes absinthe
- 2 dashes chocolate bitters
To make, stir all ingredients over ice cubs in a mixing glass and strain into a chilled glass over a large ice cube.