Intro

One of the classic cocktails of Grand Dame Hotels, The Kir uses Creme de Cassis which is a blackcurrant liqueur and is named after Canon Felix Kir, a French resistance hero during WWII and later mayor of Dijon. He invented the first version of the cocktail, the Kir, using white wine, and then evolved the recipe to Kir Royal, which is the champagne variation we all love.

Ingredients

• 15ml Creme de Cassis
• Champagne (very chilled)
• Black currants, strawberries or raspberries.
  

Directions

Pour the Creme de Cassis in a champagne flute and add the chilled champagne over it. Garnish with black currants, strawberries or raspberries on the rim.

Intro

This simple and refreshing cocktail was created in 2011 by friends Adrian Valenzuela and Jorge Munoz in Hong Kong as a delicious way to beat the heat and humidity when they would go boating.

The name Utopian comes from a combination of Adrian's name and Jorge's nickname "Topo".

Ingredients

• 50ml premium blanco or platinum tequila
  
• 200ml pure coconut water
  
• Ice cubes
  

Directions

Start by putting the ice cubes in a glass and then add the tequila and finish it off with the coconut water. Then, mix thoroughly. Garnish with a cucumber.

Intro

One of the favorite beach cocktails of the past century, the Pina Colada is a sweet but refreshing creamy coconut and pineapple marvel.

Ingredients

• 1 1/2 cup ice
• 1/2 cup diced pineapple
• 2 ounces pineapple juice
• 2 ounces coconut cream
• 1 1/2 ounces white rum
• 1 ounce dark rum
• Pineapple slices

Directions

Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

Origin

The Spritz is the protagonist of the Apperitivo trend. It was first created in the 1800’s in Veneto, Italy. The first evolution of spritz arrived in the early 1900’ when siphons for carbonated water became widely available and made it possible to make a sparkling spritz. Over the years, the drink has grown up with infinite variety of possible additions, such as this one, which is driven by the versatility of Three Cents Aegean tonic’s aromatic cucumber and basil profile combined with the Mastiha liqueur's very Greek character.

Ingredients

40ml Bitter Aperitif
10ml Mastiha Liqueur
100ml Three Aegean Tonic

Method
In a double old fashioned glass pour the Bitter Aperitif followed by the Mastiha liqueur over cubed ice and top up with Three Cents Aegean Tonic. Garnish with a freshly cut cucumber or strawberry slice

History

The Paloma cocktail, meaning the Dove in Spanish, is Mexico’s national drink. It was first created in the famous La Capilla bar in Tequila Town in Jalisco where its owner Don Javier first mixed the drink almost 40 years ago. Today it represents more that 70% of all tequila cocktails in Mexico. The mezcal variation is great for people who appreciate a more complex and smoky twist.

Ingredients

50ml Blanco Tequila or Joven Mezcal
200ml Three Cents Pink Grapefruit Soda

Method

Rim a tall glass with salt, pour the Tequila/Mezcal over cubed ice and top up with Three Cents Pink Grapefruit Soda. Garnish with a pink grapefruit wedge.