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Must-Try Holiday Cocktails from Iconic Hotels

by Aoife O'Riordan

Dec 21, 2021

© Courtesy of Hilton Lake Como

Food & Drink

Nothing says the holidays quite like sipping on a festive cocktail while enjoying scenic views from some of the finest hotels in the world. From Lake Como to Okavango Delta, these hotels boast some of the best cocktails of the season and are now available for you to try in the comfort of your home.


The Gin Tea from Hilton Molino Stucky Venice

Recommended by the hotel’s Skyline Bar Manager Gabriele Cusimano, try this hot concoction to keep you warm this winter.



45 milliliters gin

10 milliliters Fernet
20 milliliters Skyline’s homemade Tonic Syrup (see recipe below)
A splash of hot water

Skyline’s homemade Tonic Syrup:

Tonic water
Lemon peel

Bring the tonic water to a boil and stir in sugar. Add the lemon zest, cardamom and juniper. After boiling, let the syrup cool and filter.
Build up all the drink ingredients in a glass mug. Add hot water to the mix. Add lemon peel to release the essential oils. To garnish add two juniper berries and two cardamom berries


Cocktail in Venice

© Hilton Molino Stucky Venice


Jackal-Berry Mulled Wine from Great Plains Selinda Camp

Created by Selinda’s Executive Chef Assistant Mosiuoa, the Jackal-Berry Mulled Wine is the perfect cocktail to relax after a long day.



750 milliliters Radford Dale Pinotage Vintage 2016
1 tablespoon raw honey
60 grams cinnamon sticks
30 grams Star-Aniseed
150 grams dried Jackal-Berries (substitute with berries)
1 cup pineapple peels, roughly cut
2 fresh mint sprigs

Add all the ingredients in a pot and bring to a soft boil. Simmer for about 45 minutes, then allow to cool to room temperature. Strain out all the ingredients

Enjoy as desired, this mulled wine can be served warm or cold.

Note: Add an extra 30 minutes of simmering for every double recipe. This recipe serves four.


Mulled Wine

© Great Plains Selinda Camp


The Sphere from Hilton Lake Como

An edgy twist on a fun cocktail, Rooftop Manager of Terrazza 214 Vincenzo Sulmona recommends this dessert cocktail for the holidays.



35 milliliters bourbon whiskey

10 milliliters Frangelico

25 milliliters Caffè Ristretto

10 milliliters vanilla syrup

Chocolate sphere

Place the chocolate sphere in a coupe glass. Shake all ingredients together with ice. Gently insert the cocktail into the sphere with the help of a syringe. Cover the hole at the top of the sphere with a chocolate bean.


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