Vacations and cocktails go hand-in-hand. With travel currently on pause, we’re sharing how to bring your favorite places into your home with these resort cocktail recipes inspired by popular travel destinations from around the globe.
Malibu – Playa Access
Served at Carbon Beach Club at Malibu Beach Inn
- 2 oz. Casamigos Blanco
- ¾ oz. fresh squeezed lime juice
- ¾ oz. simple syrup
- ¾ oz. fresh squeezed cucumbers
Directions: Place in cocktail shaker with ice and shake x 5; Hawthorne Strain UP the now mixed ingredients into a chilled coupe glass; garnish with a skewered cucumber wheel and a kiss-of-salt on the outer ridge of the glass rim.
Los Cabos – Watermelon Margarita
Served at Costa Palmas
- 2 oz Costa Palmas Tequila (CP73 or use your own favorite)
- 1 oz Damiana Liqueur
- 2 oz Watermelon juice
- ¾ Lime
- Jalapeño
Directions: In a Boston Shaker, combine all ingredients. Muddle the sliced jalapeños. Add ice and shake well. Lightly dip the rim of a serving glass first with lime, then with salt. Next, strain and serve! Garnish with jalapeño and watermelon.
Bangkok – Safe Heaven
Served at Banyan Tree Bangkok‘s Saffron Sky Garden
- Phraya Thai Gold Rum: 45 ml
- Giffard Peach Liqueur: 15 ml
- Coconut Water: 90 ml
- Monin Falernum Syrup: 10 ml
- Lime Juice: 15 ml
Directions: Add Phraya Thai Gold Rum, Peach Schnapps, Coconut Water, Falernum syrup and Lime Juice in a shaker. Fill Shaker with ice. Cover it and shake well. Fine strain in ice filled mud glass. Garnish with Orchid Flower, Mint, Pineapple leaves, Orange slice, coconut pulp and serve.
Carlsbad – Kerotini
Served at Park Hyatt Aviara
- 2 oz. Tito’s vodka
- ½ oz. Domain de Canton
- ½ oz. ginger syrup
- 1 oz. carrot juice
- ½ oz. lemon juice
- Pinch cinnamon
- Pinch turmeric
- 2 dashes Angostura Orange bitters
Directions: Combine ingredients in a shaker with ice, shake and strain. Garnish with a carrot stick.
Lake Tahoe – Smoked Jalapeno and Kiwi Margarita
Served at Nakoma Resort
- 2 oz. Silver Patron
- ½ oz. agave
- 1 oz. fresh lime juice
- 1 ½ oz. smoked jalapeno kiwi puree *(recipe below)
Directions: Shaken and served over rocks with black lava salt rim. *Smoked Jalapeno Kiwi puree: Lightly grill 3 jalapenos, let cool and peel off skin. Peel 7 kiwis and cut into about one inch pieces. Toss jalapenos and kiwis into food processor until no junks remain, don’t overdo it, you want some of the seeds to remain from the kiwi.
Acapulco – Dubalín
Served at Banyan Tree Cabo Marques
- 1 Duvalín (Mexican Candy)
- 1 oz of Jägermeister (preferably cold)
- 1 oz of Orochata Licor 43 (it must be cold)
Directions: In a tequila glass, the Duvalín candy is smeared on the top part of the glass. Add the cold Orochata Licor 43 followed by the Jägermeister. Serve the Jägermeister slowly with the help of a long spoon. A Duvalín is served as garnish. FYI the Duvalin one of the most traditional candies in México.
Riviera Nayarit – Pacífico Michelada
Served at Punta Mita
- 1 bottle Pacífico beer
- 4 oz Clamato
- 4 oz pineapple juice
- 2 oz lime juice
- 3 dashes salsa mix
Salt
Directions: Rim a beer mug with salt. Add ice. Pour the juices and sauce mix. Add a dash of salt and fill up with beer.
Oahu – If Can, Can
Served at Mina’s Fish House at Four Seasons Resort Oahu at Ko Olina
- Choice of Spirit
- Pineapple juice
- Orange Curaçao Orgeat
- Lime juice
- Lilikoi
Directions: Shake all ingredients together in a mixer with ice. Strain into Spam Can (or glass) and garnish with lime wheel and mint. Served with straw.
