Enjoying the party season? Here are, our “Five of the Best” hair of the dog cocktails to brighten you up…
In honour of their hardest working members of staff – the rooftop bees – The Fairmont Vancouver Airport created the Honey Harvest – this will take the sting out of any headache. Do make the carmelised honey and apple puree the night before to save time!
Add 45ml of vanilla vodka, the same again of carmelised honey and apple puree and 15ml of fresh lemon juice to a cocktail shaker filled with ice, strain and pour over ice and garnish with a lemon wheel coated in brown sugar, relax and enjoy!
For the carmelised honey and apple puree take one cup of honey, 1/2 tsp of cinnamon, two diced apples and 60mls of both lemon juice and water. Heat the honey on medium heat, stirring frequently until it turns a deep amber colour. Stir in the water, cinnamon and apples and cook until the fruit is soft. Allow mixture to cool then blend with the lemon juice.
This nonalcoholic grapefruit based mocktail offers a welcome relief at breakfast. Created by the top mixologist at Fairmont The Palm, Dubai, Danijel Jovanovic.
To make the Grapefruitella add 90 ml Fresh Pink Grapefruit Juice, 25 ml Monin Elderflower Syrup, 5 ml Amarena Cherry Syrup, 15 ml Lime Juice and a splash of Tonic Water to a Boston Shaker. Shake and strain into an ice filled hi-ball glass. Garnish with a lemon wedge and a cherry – refreshing!
The Bloody Mary is the traditional morning after the night before pick me up and this modern take on the the traditional from Quarter Bar & Lounge is no different…
First, frost glass with a salt and crumble mix. Then in the bottom of the cocktail shaker add three sliced cherry tomatoes, a handful of fresh basil and a ‘jolly good shake of salt and pepper’. Next, pour in a generous splash of tobasco and Worcester Sauce, a tablespoon of lemon juice and ”muddle” extremely gently. Now you can add to the cocktail shaker 50ml of premium Vodka, ice (to the top) and 100ml of a premium high end tomato juice. Shake GENTLY. Pour with ice into a tall glass, garnish with more basil tomatoes and pepper and finish with two drinking straws into the glass and enjoy immediately!
This floral flavored mocktail from Fairmont Bab Al Bahr will have you back on your feet and feeling fine in no time. All you need is 90 ml of fresh lemon juice, 30 ml Hibiscus syrup and 120 – 150 ml of soda water. Pour all the ingredients into a chilled glass filled with ice and garnish with hibiscus flowers and a slice of lemon – delicious!
Our final hair of the dog cocktail comes from the Fairmont Grand Hotel Kyiv. The Strawberry Aperol Spritz will revitalise and restore you back to your old self in no time. Add 40ml of Aperol, and 30ml of strawberry puree to a glass with ice. Then add a splash of soda water and top off with sparkling wine. Garnish with a slice of orange and a strawberry – perfect!
Contributor: Alexandra Pinhorn
Fairmont Hotels & Resorts is a client of Magellan PR. For more information, please visit http://www.fairmont.com, follow them on twitter @FairmontHotels, on Facebook/Fairmont Hotels and on Instagram and Pinterest, look for FairmontHotels. Their community website is http://www.everyonesanoriginal.com.
Quarter Bar & Lounge and London Bridge Hotel are clients of Magellan PR. Follow them on Twitter: @Quarter_Bar and @LondBridgeHotel and become a fan on Facebook: QuarterBar and LondonBridgeHotel or visit www.londonbridgehotel.com.
Magellan PR is on twitter: @MagellanPR / on Facebook: MagellanPR / on Pinterest: Sue Lowry / on Google+: Sue Lowry & MagellanPR on YouTube: MagellanPR and on Flickr: Sue Lowry. For more information on our company, visit www.magellan-pr.com. Follow our other blog focussing on travel in the South of England – A3 Traveller.