BBB’s Iconic Cocktail Guide for February 2021

January is a time where health is at the forefront of our minds, combining New Year’s Resolutions with efforts perhaps to eat better and drink less. For those who completed Dry January, we salute you! Some people are admirably keeping it going into February and perhaps even beyond, but for those eager to get back on the bottle, we have just the thing for you.

As the frustration of no globetrotting becomes ever more acute, we have combined our passion for travel and adventure with our love of a good tipple to bring you here some of the most delicious and interesting signature cocktails from our friends and Partners around the world…. Bottoms up!

First stop, The Dorchester in London
with Giuliano Morandin, Bar Manager at The Bar

When Giuliano and his team reintroduced The Martinez to the cocktail list at The Bar, the recipe required a special Old Tom Gin which had become something of a rarity and therefore retaining a cult following among ‘cocktail cognoscenti’. The Martinez remains one of the most popular drinks served in The Bar.

About the cocktail, Giuliano says: “A very special classic cocktail, The Martinez is believed to be the forefather of both the Manhattan and the martini. The cocktail is made using Old Tom Gin, which The Dorchester recreated with our own branded gin. The botanicals included in the gin, which is exclusive to The Dorchester, include juniper, coriander, angelica root, orris root, cassia bark, cardamom, fresh lemon and orange peel.”

The Martinez
Serves One drink 

Ingredients
30 ml. The Dorchester Old Tom
40 ml. Punt e Mes
10 ml. Maraschino Luxardo
Dash of Bokers bitter

Garnish
Orange Peel

Method
The first step to creating The Martinez is to chill a martini glass, so when I pour the cocktail it won’t get a thermal shock. Our secret to perfecting the recipe is using our own Old Tom Gin, which is distilled by Wessex Distillery, and bitters created especially for The Dorchester.  I fill a cocktail shaker with ice and pour in the gin and sweet vermouth, keeping in mind the gin will need to be three times the amount of the vermouth. Add a dash of maraschino liquor and the bitters, followed by a good shake. Remove the ice from the glass, strain and pour from the shaker. Cut a very thin orange zest and squeeze so the oils drip into the drink and if you wish you can rub along the rim of the glass. Then it is ready to enjoy.

The Dorchester Old Tom Gin is still being distilled and can be bought at the hotel or on the hotel website.

Next up, the iconic Bellini from the Belmond Hotel Cipriani, Venice, Italy
with Walter Bolzonella, Head Barman

Walter has been at Belmond Hotel Cipriani since 1989. Over the years he has served the Hollywood greats – Liz Taylor, Ronald Reagan, Tom Cruise and George Clooney; who has two cocktails created for him and named by him. From a young age he welcomed guests in his home in Noale near Venice with homemade infusions with herbs and berries from the woods nearby, he has continued pursuing his passion at Belmond Hotel Cipriani where he enriches cocktails with spices and herbs from the Casanova Gardens. The hotel’s signature cocktail and one of the best-loved in the world, the Bellini, was created by Harry Cipriani a few years before he welcomed the first guests in 1958. The sparkling drink’s rich peach colour is captured throughout the hotel’s interior design. 

The Original Bellini

INGREDIENTS
• 1/3 fresh white peach juice (fresh if possible!)
• 2/3 Prosecco (it simply has to be Italian sparkling wine)

METHOD
• Peel and slice 1kg of white peaches. Dip them in 500 gr. of water and 200 gr. of
fresh lemon juice (the peaches must be covered with water and lemon).
• Pass the peaches (with lemon juice and water) in a blender with crushed ice
and 2 spoons of sugar.
• When in the beginning or end of the peach season, add little juice of raspberries or
cherries so as to make it distinctly pink in color.
• When in full season this is not necessary, as peaches give their own color.
• Please note that the Prosecco and the juice must be very cold before mixing
them.
• Do not mix the Bellini until the very last moment – right before serving,
otherwise, it will separate.

See Walter and the Original Bellini in action!

When the heart years for Phuket, we head to the idyllic Amanpuri 
with Peerayoth Rattanathitibovorn, Bar Manager at The Lounge.

Located on the shores of the Andaman Sea, this beautiful and luxurious beach resort is simply stunning. Sitting in an entire private coconut grove filled peninsula, of course we had to choose this cocktail! The coconuts used in the preparation of Coconut Negroni cocktail at The Lounge are sourced from Amanpuri’s own coconut trees. Born and raised in Bangkok, Peerayoth started his journey into mixologist culture in 2015. Not long afterwards, Peerayoth won the title of Diageo World Class Bartender of Southern Thailand 2016. 

Coconut Negroni 

Iron Ball Thai Gin, Infused Coconut, Mancino Rosso, Campari, Coconut Oil 

Method: Stir all the ingredients except coconut oil over cubed ice for 60 seconds, then strain into chilled rock glass with prepared block ice, drop coconut into surface of the cocktail, garnish with dehydrated lemon wheel.

Moving west to a different kind of tropical shores… Eden Rock St Barths
with Matthias ASO – 1st Barman at the Rémy Bar

Chili Chili Bang Bang is an exotic version of the margarita, with a little bit of chilli to bring a kick to the cocktail served in a fun tiki! It has been a signature drink for almost a decade at the Rémy Bar Eden Roc St- Barths and is always popular with visitors!

Chili Chili Bang Bang

50ml Casamigos blanco infused with jalapeños 
30ml Passoa 
30ml pineapple juice 
25ml lime juice 
15ml sugarcane syrup

Shaken 10 seconds then pour in a tiki mug.Crushed ice on top with 1 straw. Garnish with 1 dry lime, 1 dry pineapple slice and 1 dry orange slice


And for those still wanting a healthy aspect to their indulgences, who else to ask but the Equinox in NYC

Created for those who rest and play as hard as they work, Equinox hotels have an ethos of holistic wellbeing, offering guests a space to restore and regenerate. So it makes sense, that they would have the perfect cocktail with a healthful component…

The ‘Bucks Bunny’ from Electric Lemon Restaurant and Terrace

0.75 fl oz Ginger Juice
0.5 fl oz Lime Juice
2 fl oz Carrot Juice
2 fl oz Armagnac
2 fl oz Soda Water
0.25g Dried Candied Ginger
0.1g Chervil
Carrot ribbon for garnish
0.75g Ginger Syrup (1:1 ginger juice simple syrup)

Mix all
Garnish with the carrot ribbon and chervil

For a truly decadent experience, we head to the Grand Hotel Europe, A Belmond Hotel in St Petersburg, Russia

Pretty much ‘The’ place to stay in St Petersburg, the Grand Hotel Europe dazzles with vintage glamour and the Lobby Bar is no exception. Live jazz and blues music dances among the hubbub of stories shared and secrets spilled at this iconic drinking spot. Gaze around at the stucco cornices, green-tiled fireplaces, marble floors and bronze statues and you’ll soon appreciate why this elegant Art Nouveau space is a protected historical and cultural landmark.

Their signature cocktail is the ‘Million Red Roses’ which was recently included into  Alia Akkam’s new book “Behind the Bar: 50 Cocktail Recipes from the World’s Most Iconic Hotels”. The celebrated song, ‘Million Red Roses’ by one of the most beloved singers in Russia, Alla Pugacheva, inspired this cocktail – a sparkling taste of Russia.

Cocktail “Million Red Roses”

Ingredients:
• Vodka Russian Standard Platinum 4 cl
• Grapefruit juice 10 cl
• Honey Syrup (1 part honey to 2 parts water) 2 cl
• Sparkling wine 10 cl
• Garnish – Aspidistra leaf, rose petals

Method:
Combine the vodka, grapefruit juice and syrup in a cocktail shaker filled with ice and shake well. Strain into a chilled wine glass with a few ice cubes at the bottom. Add the sparkling wine and stir. The bar fancifully garnishes this drink with aspidistra leaf and rose petals, but it’s also lovely in its unadorned state.

When the place you’re dreaming of is Bali, we look to our friends at Capella Ubud with Dwi Anggayani and Adip.


Capella Ubud is unlike any place we’ve ever seen. Nestled in the heart of lush green forests, this unique tented camp sits in harmony with its surroundings, embracing nature and promoting balance and harmony. Inspired by the early European settlers from the 1800s, architect Bill Bensley designed Capella Ubud as a tribute to their spirit of adventure.

Cucumber Rita
45ml Tequila

Fresh Cucumber

10ml Cucumber Syrup

25ml homemade Orangecello

30ml Lime Juice


– Cut the fresh cucumber into 3-4 slices, put it in the shaker and crush it well- Add cucumber syrup, orangecello, lime juice and tequila- Add some ice cubes and shake well- Pour into the glass and enjoy
But let the experts show you themselves! Here’s Dwi and Adip to show us how’s it done…

Last but definitely not least, we find ourselves back in London at a BBB favourite, The Lanesborough with Mickael Perron who heads up The Library Bar at The Lanesborough. 

Talking about his signature Gaspari Manhattan, Mickael explains “The Manhattan is the greatest American cocktail that I know, and I invented this some years back when I was entering a cocktail competition. It was my grandmother Mimi Gaspari’s birthday, but I was missing the celebrations to take part, so I made a drink in tribute. It’s based on a Rob Roy, a Scotch Manhattan, and the rosemary adds a scent of the Mediterranean. At the time, not many people were using herbs or spices in drinks, but rosemary is easy to come by. We burn it into the Bénédictine, Blue Blazer-style. The flavour works well with the Scotch, and it gives off a big flame, which creates a sense of occasion – when people see a big glass of ice with fire above it, they want to know what’s going on.” 

Gaspari Manhattan

60 ml Whisky: The BALVENIE CARIBBEAN CASK – 14 years Old Single Malt Whisky 
35 ml Vermouth Mix : 25ml PUNT E MES + 5ml Cizanno + 5ml Lillet 
20 ml To Flame: Benedictine 
4 Dashes of Aromatic Bitters 
Rosemary, a Generous spring to burn & garnish 

Pour the whisky, vermouth, bitters in a mixing glass, add ice and stir
Use a separate cup, fuse a lighter and flame the rosemary bathing in BenedictineLet it cook until the smell and flames are ready to be transferred to the mixing glassPour the flame over the iced mixed cocktail, stir gently the rosemary into the drinkFine strain into your glass, pre prepared with a nice ice cube
Glassware & Final Touches:
Coupe, rocks, any…
Orange peel squeezed over the glass, discard
Small rosemary spring somewhere with your glass (small wooden peg helps) 

Stay tuned to our social media over the coming days and weeks too, where we’ll be sharing even more iconic and inspiring drinks from our friends around the globe! We’ll be raising a glass to a better year ahead for us all…