National Cocktail Day is right around the corner on March 24, and hotels and resorts around the world celebrate by sharing delicious cocktail recipes for travelers to enjoy at home.
Citric Seahorse at Andaz Mayakoba Resort Riviera Maya
- 2 oz. mezcal
- ½ oz. vanilla syrup
- ¾ oz. passionfruit juice
- 3 drops angostura bitters
- Half a grapefruit for the glass
Cut grapefruit in half and scoop contents out. Add all elements into a cocktail shaker with ice, shake, strain twice and serve in scooped-out grapefruit.
Mezcal-Roni at Andaz San Diego
- 1 oz. Del Maguey Vida
- 1 oz. Campari
- 1 oz. sweet vermouth
- 1 orange peel
Combine all ingredients in a glass with ice, stir until chilled and diluted, strain into a fresh glass and garnish with an orange peel.
Red Vinyl at Andaz West Hollywood
- 1½ oz. mezcal
- ¾ oz. Ancho Reyes
- 2 oz. pomegranate juice
- 1 oz. Luxardo cherry juice
- ½ oz. lemon juice
Strain into a glass over ice and garnish with a lemon twist.
Rum Punch at Atlantis Paradise Island
- 1 oz. Bacardi Coconut Rum
- 1 oz. Bacardi Superior White Rum
- 1 oz. pineapple juice
- 1 oz. freshly squeezed orange juice
- ½ oz. grenadine
- ¼ oz. freshly squeezed lemon juice
- ½ oz. simple syrup
Combine ingredients in a shaker with ice, shake vigorously and strain into a fresh glass.
The Truman Old Fashioned at The Elms Hotel & Spa
- 1½ oz. J. Rieger’s Whiskey
- ½ oz. J. Rieger’s Caffe Amaro
- ½ oz. simple syrup
- 2 dashes of angostura bitters
Stir ingredients in a cocktail beaker until chilled, pour over ice and garnish with an orange peel.
The Bradshow at Hôtel Barrière Le Carl Gustaf
- 2 oz. passion fruit liquor
- 1 oz. lime juice
- ½ oz. sugar cane syrup
- ½ oz. sugar and pink grenadine
Mix ingredients into a shaker, rim the glass with pink grenadine and sugar, then pour.
Love You More at Hyatt Regency Aruba Resort, Spa & Casino
- 1 oz. passionfruit
- 1 oz. pineapple juice
- 1 oz. Meyers Rum
- ½ oz. apricot brandy
- Dash of Blue Curacao
Shake ingredients together and serve on the rocks.
Hi-Fyve at Hyatt Regency Maui Resort and Spa
- ¾ oz. Fy Gin
- ¾ oz. Lillet Rose Aperitif
- ¾ oz. guava puree
- 1 oz. fresh house sour mix
- Top with club soda
Combine all ingredients, stir well and garnish with thin lemon wheels.
Schitt’s Tea at NoMo SoHo
- ½ oz. Gray Goose Strawberry Lemongrass
- ½ oz. Bombay Bramble
- ½ oz. Bacardi Dragonfruit
- ½ oz. Chamomile Cazadores Blanco
- ½ oz. Combier Violette
- 1 oz. lemon juice
- 3 oz. grapefruit soda
Place all ingredients except tonic into a shaker, add ice, shake for 8–10 seconds, strain into a glass with tonic and ice. Garnish with an orange slice.
Vacation in Oaxaca at The Opus, Westchester
- 1½ oz. Montelobos Mezcal
- ½ oz. Cointreau
- 1 oz. fresh lime juice
- ½ oz. simple syrup
- ½ oz. pineapple juice
- 1 shake cinnamon
Add ingredients and ice into a small shaker and shake 20 times. Serve on the rocks and garnish with charred pineapple.
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