Chable Maroma’s signature cocktail, Chablé Julep, requires mixing a half ounce agave syrup and two ounces Tequila Chable Cristalino and lime juice each in a shaker with ice. Pour into a highball glass; top with soda water. Finish with hibiscus sugar, a mix of 100 grams sugar and 250 grams dehydrated hibiscus ground separately.Courtesy of Chable Maroma
The Getaway from W Scottsdale is made to keep you cool in the desert heat. Combine one and a half ounces tequila blanco, three-quarter ounces guava puree and lime juice each, and two dashes plum bitters and Peychaud's Bitters each in a shaker. Shake and strain, then top with soda water and garnish with lime peel and Luxardo cherry.Courtesy of W Scottsdale
Dirty Old Bob from The Brando uses one shot Jack Daniel’s Old No. 7, two ounces pineapple juice, one tablespoon plus two teaspoons Tetiaroa honey, one teaspoon lime juice and egg white each, three dashes Angostura Bitters, and five fresh mint leaves. Shake with ice, double strain, then dry shake. Pour in an old-fashioned half full of ice.Courtesy of The Brando
To make Island of Spice from Silversands Grenada, soak 40 milliliters cacao nibs in Hennessy overnight; strain. Add to shaker with 20 milliliters of heavy whipping cream and 10 milliliters of ginger syrup. Shake until chilled. Fine strain into a digestive glass. Grate nutmeg and chocolate for garnish.Courtesy of Silversands Grenada
The Duchess Sour from Matild Palace, a Luxury Collection Hotel, Budapest is a more polished, creamier rendition of the New York Sour. It includes 40 milliliters Bulleit Bourbon and lactose-free milk each, 20 milliliters lemon juice and Pinot Noir each, and 10 milliliters rich simple syrup served on an ice block.Courtesy of Matild Palace, a Luxury Collection Hotel, Budapest
For the North Island Passionfruit Mojito, muddle mint, orange, and lime in a glass. Add the pulp of a passionfruit, 60 milliliters local Takamaka Rum, and a splash of sugar syrup and mix. Pour ingredients into a fresh glass, add lots of crushed ice, and top with soda water. Garnish with mint.Courtesy of North Island
To make the Almost Pearadise by Glenfiddich Ambassador Kevin Canchola, combine one part Glenfiddich 12-Year-Old, Aperol, lime juice, and pear liqueur each in a cocktail shaker. Shake, then strain into a glass of your choosing.Courtesy of Glenfiddich
For the Strawberry Daiquiri, “but #makeitmonkey” by Anna Mains, Monkey Shoulder Brand Ambassador, start by muddling one or two strawberries in a shaker. Add ice, two parts Monkey Shoulder, and three-quarter parts simple syrup and lime juice each. Shake, and double strain into coupe.Courtesy of Monkey Shoulder
To create the Downy by Jeremy Le Blanche for Chanson Le Salon, blend 1.8 ounces peach purée and Vermut Lustau Rosé each, four ounces Spumante Prosecco, 0.1 ounce rose drops, and a half ounce simple syrup. Serve in a collins glass and garnish with seasonal flower petals.Courtesy of Chanson Le Salon
For the Blackberry Bite from Watermark, combine one and a half ounces Bombay Bramble Blackberry & Raspberry, one ounce Edinburgh Rhubarb & Ginger and honey syrup each, a half ounce lemon juice, and three dashes rhubarb bitters in a shaker with ice. Shake, then pour over ice in a collins glass.Courtesy of Watermark Bar