Celebrate World Cocktail Day on 13th May 2025 with Tempting Tipples from Around the Globe
From the Indian Ocean to the Plains of Kenya, Travel the World Cocktail in Hand
May 2025…// Cocktail lovers will have the chance to travel the globe in a martini glass this World Cocktail Day with an exclusive selection of tantalising recipes from across Charlotte Rous Communications’ most luxurious hotels and properties.
From a ‘bougie’ bush delight hailing from Kenya’s finest safari camp to a tea toddy straight from the tea trails of Sri Lanka, there’s a globetrotting glass for all this World Cocktail Day.
‘Nyoman Delight’ by Gili Lankanfushi, Maldives
Gili Lankanfushi enjoys an unspoilt island location in the Maldives’ North Malé Atoll, just 20 minutes by speedboat from Malé airport. Perfectly suited for couples, families, solo travellers and groups alike, the resort combines rustic eco-design, unparalleled service and stunning natural scenery with a laid-back-luxury, ‘no news, no shoes’ philosophy.
Occupying an enviable position perched atop the calm turquoise waters of Gili Lankanfushi, the Overwater Bar is the island’s signature dining destination. The bucket-list-worthy restaurant recently enjoyed a full refurbishment, featuring the rustic-chic interiors for which Gili is renowned and an extended outdoor decking area which provides the perfect spot to watch the sunset, cocktail in hand.
Beloved by guests for the opportunity to spot reef sharks and rays drift through the lagoon below as they dine, the all-day-dining spot offers panoramic views across the Indian Ocean. As sunset turns the sky afire, the Overwater Bar becomes the perfect setting for sundowners: delicious cocktails freshly crafted using local flavours and served with light and flavoursome canapés. There’s no better spot on the island to enjoy Gili’s World Cocktail Day offering, the Nyoman Delight – the tropical and fruity yet refreshing namesake of Balinese Bar Captain Nyoman Kusuma.
Hailing from the beautiful island of Bali, Nyoman brings an effortless sophistication to Gili’s Overwater Bar. From his handcrafted syrups to his insistence on premium mixers, Nyoman is a bartender who elevates every pour with purpose. He believes every great cocktail should come with a story, and he has plenty to tell. Ask him his favourite flavour, and he’ll sing the praises of elderflower, which he calls the most underrated gem in mixology.
Ingredients:
- 30ml White Rum
- 15ml Midori
- 15ml St-Germain (Elderflower Liqueur)
- 15ml Fresh Lemon Juice
- 60ml Pineapple Juice
- 3 slices Cucumber
- Top up: Bitter Lemon
Method:
- Muddle three slices of cucumber in a shaker.
- Add rum, Midori, St-Germain, lemon juice and pineapple juice.
- Shake well with ice.
- Double strain into a chilled highball glass.
- Top up with bitter lemon.
- Garnish with a cucumber peel twist
Tasting Notes:
- Sweet, citrusy and refreshing, with a tropical fruit profile and a cooling cucumber finish.
‘Halloow Tea Toddy’ by Uga Halloowella, Sri Lanka
Uga Halloowella, the sixth property from the boutique Sri Lankan hotel group Uga, opened in January 2025. Perched on a hilltop within a 252-acre tea estate in Sri Lanka’s historic central tea trails region, Uga Halloowella offers six luxurious suites alongside impeccable indoor and al-fresco dining experiences, sprawling lawns, and an expansive infinity pool.
Located 146km from Colombo, Uga Halloowella is accessible via helicopter or by scenic drive and is on the doorstep of some of the region’s must-visit attractions, including the famous Pekoe Trail. Endless adventure surrounds the property, which is ideally located to explore the authentic spirit of the highlands. A range of carefully curated experiences, including kayaking in the cool waters of Castlereagh Reservoir, guided tea country hikes, educational visits to a historic tea factory and the chance to uncover Sri Lanka’s rich biodiversity by bike, provide an unparalleled opportunity to escape the stresses of urban life and embrace a slower-paced way of life.
Uga Halloowella’s Halloow Tea Toddy by Butler M. Karunanithy is a warming cocktail thoughtfully crafted to be the perfect companion for the cool, crisp highland weather of Hatton. With its rich blend of dark rum, honey and lime juice, this cocktail not only provides a delightful balance of sweetness and tartness but also carries warming spices that evoke a sense of comfort during cool evenings. The addition of smoky cinnamon bitters and a hint of ginger lemongrass tea introduces both depth and a soothing aroma, creating an inviting experience that’s as delightful as a cosy fireside gathering.
Whether guests are returning from a long day or simply enjoying a night indoors, the Halloow Tea Toddy encapsulates the essence of highland warmth and hospitality, with each sip bringing a wave of relaxation and comfort.
Ingredients
- 50ml Dark Rum
- 20ml Honey
- 15ml Lime
- 3 dashes of Smoky Cinnamon Bitters
- Ginger Lemongrass Teabag (5g)
- Cinnamon Stick
- Cardamom Pods
- Brew the Tea: Prepare the Ginger Lemongrass Tea by steeping 1 tea bag in 200ml of hot water until well-infused.
- Prepare the glass: Add dark rum, honey, lime juice, smoky cinnamon bitters, 1 cinnamon stick and 2 cardamom pods directly into an Irish glass.
- Combine: Pour the brewed tea into the glass, mixing gently to combine all ingredients.
- Garnish: Insert 4 cardamom cloves into a lime slice, cut the lime slightly, and place it on top.
ImPerfect’ by Hilton Lake Como, Italy
Hilton Lake Como is a new-generation hotel with spectacular scenery, traditional charm, and jaw-dropping 360-degree views of the lake from its rooftop pool. Formerly a silk factory, the building is steeped in history and is now home to 170 spacious guest rooms, with a variety of stunning suites to choose from, a pampering spa and a popular rooftop cocktail bar and restaurant. The hotel is ideally located in an area full of unique experiences on and off the lake, which has made Lake Como an international must-visit destination for families, business travellers and couples. Insider tip… if the spacious 1689sqft Presidential Suite with a lake view and rooftop terrace is booked, then try the Loft Suite where one can sleep under the twinkling Lake Como stars.
The ‘ImPerfect’ mocktail by Ludmila Samohin, Head Mixologist at Hilton Lake Como’s Terrazza 241 rooftop bar, is inspired by the ImPerfect Association, an organisation dedicated to raising awareness of breast cancer prevention and the importance of early diagnosis. A portion of the proceeds from this mocktail will be donated to the cause.
The ImPerfect mocktail is served in a glass inspired by Kintsugi, the ancient Japanese art of repairing broken pottery with gold. This technique symbolises the beauty found in imperfection, highlighting the idea that flaws can give birth to something uniquely perfect. Guests can enjoy the ImPerfect mocktail year-round at Terrazza 241, and during the summer season at Hilton Lake Como’s seasonal pop-up, Streetfood restaurant.
Ingredients
- 20ml Raspberries and Blackberries
- 10ml Ginger Mix
- 10m Fresh Lemon Juice
- 40ml Soda
The ImPerfect mocktail is crafted using the building technique, where all the ingredients are mixed directly in the glass. Simple yet sophisticated, this refreshing drink can easily be recreated at home and is perfect for every season.
- In a tumbler glass, combine raspberries, blackberries, ginger mix, fresh lemon juice, and soda. Stir gently with a bar spoon to blend the flavours.
- Add ice cubes to chill the mixture.
- Garnish with delicate edible flowers and a slice of fresh ginger for a touch of elegance.
Nightly rates at Hilton Lake Como start from €350 (£297*) per night based on double occupancy with breakfast included. For more information or to book, visit https://www.hilton.com/en/
‘The Last Date’ by Hilton Molino Stucky Venice, Italy
Situated in Italy’s iconic Venice on the peaceful island of Giudecca, Hilton Molino Stucky Venice is a modern Venetian masterpiece. Formerly a flour mill factory, this listed building has been beautifully restored with a series of recent refurbishments including sophisticated deluxe rooms and spacious elegant suites – some boasting incredible views of picture-perfect Venice. The Presidential Suite at Hilton Molino Stucky Venice is the highest and largest suite in town with private access to the hotel’s rooftop, which hosts a pool and Skyline Bar – the highest bar in Venice with incredible panoramic views of the city and amazing mixologists. This five-star hotel on the water offers guests 379 rooms and suites, one of the largest spas in Venice, an unrivalled conference centre and a collection of bars and restaurants to choose from. Once you arrive at Hilton Molino Stucky Venice by water taxi it is always hard to check out.
‘The Last Date’ by the talented team at Skyline Bar, is a tipple inspired by the legendary trade routes and blends rich history with modern elegance. Combining deep, smoky flavours – giving a glimpse of the treasures that once passed through the city of Venice – with date broth for sweetness and super lime juice and orange bitters for depth and complexity. Take a sip and be transported back to Venice’s golden age, with this simple yet layered cocktail.
Ingredients
- 40ml Jameson Black Barrel
- 40ml Date Broth
- 10 ml ‘Super’ Lime Juice
- 2 dash Orange Bitters
- Dehydrated Date Disk, to decorate
- Combine all ingredients, stir and carefully strain into a Nick & Nora glass that mirrors the iconic Mill tower at Hilton Molino Stucky Venice.
- Serve the drink straight up, with no ice, and decorate with a dehydrated date disk.
Great Plains’ Mara Plains Camp images here.Great Plains’ Mara Plains Camp, Kenya, a Relais & Châteaux accredited Réserve-Collection safari camp, is located in the private 35,000-acre (13,300-hectare) Olare Motorogi Conservancy, just on the border of the Maasai Mara National Reserve. No other Maasai Mara-based camp offers the extensive traversing area of Mara Plains Camp, with access to a total of nearly 100,000 acres (40,000 hectares) of private conservancy land and the world-renowned Maasai Mara, home to the Great Migration.Each of the five guest suites is raised up on recycled railway sleeper decking and offers accents of East Africa’s rich safari history with deep canvas canopied ceilings and well-appointed en-suite facilities, including a deep copper bath and extensive private verandah, completing a stunning and unique safari camp concept. The Jahazi Suite at Mara Plains is an exclusive-use villa residence consisting of a two-bedroom suite, a shared lounge and dining area including the services of a private vehicle and guide, and a private plunge pool.
Activities at Mara Plains Camp include day and night drives within the Maasai Mara and private Olare Motorogi Conservancy, while hot air ballooning can be arranged at an additional expense. Through the Building Bridges project, Great Plains has so far built three safe footbridges in the Maasai Mara connecting communities to schools, clinics and markets, with another one planned shortly. Other Impact Through Education initiatives include Mobile School Eye Clinics, Teachers Sponsorship, School Meals and more.
Mara Plains’ ‘Bushy but Bougie’ cocktail is the creation of bartender Phylide ‘Rolex’ Amondi, who was inspired by the very first cocktail she learned as a young Waitress – the French 73. A twist on the original drink, the ‘Bushy but Bougie’ features a very special dessert date from the balanite tree, found only in the Mara. A sweet and sour date that is also recognised by the Maasai community for its medicinal qualities, it replaces the lime juice found in the original cocktail and is combined with local Maasai-harvested honey, Procera gin with juniper berries from Mount Kenya and finished with sparkling wine.
Ingredients
- 15ml Unripe Dessert Date Extract Syrup
- 15ml Masaai Honey
- 30ml Procera Gin
- 30ml South African Dry Sparkling Wine
- 30ml Unripe Dessert Date Extract Syrup
- 30ml Maasai Honey
- 15ml Juniper Berry Syrup
- Top up: Soda WaterMethod
- To prepare the unripe dessert date extract syrup, peel the dessert dates and bring to boil in a pot until a fine consistent liquid is formed. Double strain and cool.
- Garnish the rim of a champagne glass with Procera botanical salt and chill.
- In a shaker, add all ingredients aside from the sparkling wine (or soda, if making the non-alcoholic version). Add ice and shake 10-15 times.
- Serve in the chilled champagne flute and top with the sparkling wine or soda.
‘Spring Blossom’ by Purple Ski’s Chalet Iona, Méribel
Purple Ski, the premier luxury chalet operator, is delighted to reveal a range of enhancements for Méribel’s Chalet Iona for the 2025 ski season. The luxurious partial refurbishment includes spacious master suites, new bathrooms and a special ‘kids corner’ alcove with cabin style bunkbeds, promising a sumptuous stay for multigenerational families, friends and corporate groups alike.
Set in its own secluded orchards, Méribel’s Chalet Iona offers unparalleled views across 13 pretty villages and settlements – stretching towards the Vanoise National Park and the magnificent Grand Bec mountain. Wonderfully private and secluded, the property is found at the edge of the rustic mid 17th century hamlet of Le Villard, where the old chapel, bread oven and fresh water well are still very much in evidence. A mere 10–15-minute drive to the main lifts, ski school and après ski activities, it is a true hidden find and a blissful getaway from the crowds.
Guests of Chalet Iona can enjoy barman Maxime Bazeille’s fresh and flowery seasonal offering, ‘Spring Blossom’, a heady blend of gin, bergamot rosolio, violet syrup and edible flowers.
Ingredients
- 30ml Monkey 47 Schwarzwald Dry Gin
- 20ml Italicus Rosolio di Bergamotto
- 15ml Homemade Violet Syrup
- 15ml Freshly Squeezed Lemon Juice
- Top up: Hysope Tonic Water
- Garnish: Edible Flower and Citrus Zest
- In a shaker filled with ice cubes, combine the Monkey 47, Italicus, lemon juice and violet syrup and shake vigorously for 10 seconds.
- Strain into a large glass (highball or balloon) filled with fresh ice.
- Top up with chilled Hysope tonic.
- Gently stir with a spoon.
- Garnish with a violet flower, lemon zest and/or a sprig of lavender to enhance the floral scent.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
