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Travelcall Blog, 5 December 2023

Sip & Celebrate:

Explore Festive Cocktails from Around the World


This week, we embark on a globe-trotting journey of festive flavours; unwrapping the enchanting world of holiday cocktails from our favourite properties near and far. The air is tinged with the sweet promise of Christmas, and what better way to toast to the season than with a sip of yuletide magic?

From the glamour of L'Ermitage Beverly Hills to the untamed beauty of Singita Lodges, the stylish charm of The Whitby, the exotic allure of Kokomo, and the snowy elegance of Airelles Val d’Isere, we've curated a merry medley of cocktails that capture the spirit of each destination. Picture yourself nestled in luxury, surrounded by the warmth of laughter and clinking glasses... Drop us a comment at the bottom with your favourite cocktail!

 

Santa Baby, The Whitby Hotel

From Thomas Woynar, Assistant General Manager


10 oz Mount Gay Black Barrel Rum

3.5 oz Amaretto liquor

1 oz Wray and Nephews overproof Rum

4.5 oz fresh pineapple juice

3 oz fresh lemon juice

3 oz coconut milk

1.5 oz coconut water


Method (makes six cocktails):

- Pour coconut milk into a clear container

- Combine all other cocktail ingredients into separate container, stir well

- Pour stirred ingredients into coconut milk container and let the batch sit for 30 minutes

- Strain batch into a new container using a mesh strainer and 2x coffee filters

- Serve in a high ball glass filled with ice and garnish with a dried pineapple and mint sprig.

 

Christmas Negroni, Airelles Val d’Isere

From Amelie Martinez, Head Barmaid


1 oz gin (preferably one with winter botanicals)

1 oz Campari

1 oz sweet red vermouth

Orange peel

Cinnamon stick

Star anise

Sprig of rosemary or ground nutmeg


Method (single serve):

- Combine the gin, Campari and vermouth in a mixing glass

- Add a cinnamon stick and star anise to infuse the flavours, and stir well

- Place a large ice cube in a glass

- Squeeze the orange peel over the drink to release its oils, then add it to the glass

- Garnish with a sprig of rosemary or a sprinkle of nutmeg


 

Kokomo Merry Mai Tai, Kokomo Private Island

From Stephen Swanepoel, Kokomo Sommelier


20 ml Havana Club Anejo Especial cuban rum

10 ml Grand Marnier

10 ml orgeat almond simple syrup

10 ml cinnamon simple syrup

30 ml fresh lime juice

60 ml fresh pineapple juice


Method (single serve):

- Combine all ingredients in a cocktail shaker

- Rim a cocktail tumbler with cinnamon sugar

- Pour the ingredients from the shaker over crushed ice in the tumbler

- Garnish with castor sugar-dusted cranberries or cherries, mint and a cinnamon stick


 

L’Ermitage Toddy, L’Ermitage Beverly Hills

From Scott Berger, General Manager


1.5 oz Glenmorangie

0.25 oz fresh lemon juice

0.25 oz honey and cardamom-infused syrup

0.25 oz Benedictine

4 oz hot water

Cinnamon stick


Method (single serve):

- Simmer the water until hot and pour into a mug

- Add Glenmorangie, Benedictine, syrup, and lemon juice into the mug

- Stir until the honey completely dissolves into the hot water

- Garnish with lemon round and cinnamon stick


 

Homemade Ginger Soda Mocktail, Singita Lodges

A special spirit-free sip from our friends at Singita Lodges


125 ml sugar

125 ml water

1 cup peeled and chopped ginger

1 pinch salt

150 ml soda water

Dash of cherry cordial


Method (makes 500 ml):

- Combine sugar and water in small saucepan and bring to a boil until crystals are dissolved

- Reduce heat to low simmer, add ginger and pinch of salt and simmer for 30 minutes

- Allow mixture to cool before straining out the ginger pieces then mix well and refrigerate

- When ready to serve, mix 50ml of ginger syrup with 150ml of Soda water, add cherry cordial and garnish as desired

 

To enquire about any of the properties these Cocktails took inspiration from, contact your Travelcall Advisor.

MELBOURNE 03 9252 3800 | SYDNEY 02 8333 7700 | BRISBANE 07 3368 2113


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