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Hotel Nacional

Hotel Nacional


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An easy cocktail any home bartender can make

No matter the season, you always want to feel like you’re living that beach bar life. This fruity, tropical rum cocktail will do just that.

This recipe is courtesy of BACARDÍ.

Ingredients

  • 1 1/2 parts dark rum, preferably BACARDÍ Ocho
  • 3/4 parts pineapple juice
  • 1/2 parts apricot liqueur
  • 1/4 parts lime juice
  • 1/4 parts simple syrup
  • 3/20 parts apricot puree

Directions

Shake all ingredients vigorously with plenty of ice. Serve in a coupe glass and garnish with a lime wheel.

Nutritional Facts

Servings1

Calories Per Serving580

Folate equivalent (total)123µg31%

Riboflavin (B2)0.2mg14.4%


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Total time: About 30 minutes, plus infusing time Servings: 8 4 large or 6 small ripe peaches, peeled and sliced in wedges 1/2 pint blackberries 2 large or 3 medium oranges, washed and cut into 3/8-inch slices 2 limes, cut into 1/4-inch slices 2 sprigs of thyme 2 sprigs of fresh lavender (optional) 4 sprigs of mint 1/2 vanilla bean, halved lengthwise 1/2 cup freshly squeezed orange juice 1 bottle good-quality red wine 1/2 cup Cognac or other brandy 1/3 cup Grand Marnier 1/2 cup sweet red vermouth 5 shakes of angostura bitters Place the peaches, blackberries, orange and lime slices, thyme, lavender and mint in a large pitcher.

A fizzy summer sipper, adapted from Akasha Restaurant in Culver City.

Beat summer to the punch by getting sun-soaked before it’s officially here.

It’s the End of the Year as We Know It Servings: 1 Total time: 4 minutes Note: From Devon Espinosa of Ink.

Rosé Wishes (and Caviar Dreams) Servings: 1 Total time: 5 minutes Note: From Paul Sanguinetti of Ray’s and Stark Bar at the Los Angeles County Museum of Art.

Whisper Campaign Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors.

Field Marshal Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors for Demi Monde in New York.

Da Milano Servings: 1 Total time: 5 minutes Note: From Jonathan Baird of Hatfield’s. 1 ounce Ramazzotti Amaro Juice of ½ lemon Juice of ½ orange Dash of Peychaud’s bitters Prosecco In a cocktail shaker filled with ice, add the Amaro, lemon juice, orange juice and bitters.

The head bartender at Fig & Olive puts a slight twist on the classic formula.

Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Lola’s.

Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Aidan Demarest. 2 ounces vodka, preferably Stoli 1 ounce Curaçao 1/2 ounce lemon juice Ginger beer In a cocktail shaker, combine the vodka, curaçao and lemon juice.

The Montauk Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Matthew Biancaniello.

Nate Howell created this potent drink for Cusp Dining & Drinks in La Jolla.

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Destination: Cocktail: Mixologist Dave Fernie blends sake with pineapple and lime juices for a light refresher.

Destination Cocktail: Pablo Kovacs of Tin Roof Bistro in Manhattan Beach uses house-made quinine syrup to boost the flavor of a gin and tonic.

Sip the essence of summer with the icy Frozen Rose cocktail, created by mixologist Matthew Schaefer for the very refined Chateau Marmont.

Just because you can’t travel to Cuba from the United States doesn’t mean that you can’t drink like you’re on holiday in Havana.

Mr. Chow’s twisty take on a modern margarita is sweet and savory, with the burn of fresh ginger. It features George Clooney & Co.'s tequila.

Vincent Van Gogh famously loved absinthe.

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Total time: About 30 minutes, plus infusing time Servings: 8 4 large or 6 small ripe peaches, peeled and sliced in wedges 1/2 pint blackberries 2 large or 3 medium oranges, washed and cut into 3/8-inch slices 2 limes, cut into 1/4-inch slices 2 sprigs of thyme 2 sprigs of fresh lavender (optional) 4 sprigs of mint 1/2 vanilla bean, halved lengthwise 1/2 cup freshly squeezed orange juice 1 bottle good-quality red wine 1/2 cup Cognac or other brandy 1/3 cup Grand Marnier 1/2 cup sweet red vermouth 5 shakes of angostura bitters Place the peaches, blackberries, orange and lime slices, thyme, lavender and mint in a large pitcher.

A fizzy summer sipper, adapted from Akasha Restaurant in Culver City.

Beat summer to the punch by getting sun-soaked before it’s officially here.

It’s the End of the Year as We Know It Servings: 1 Total time: 4 minutes Note: From Devon Espinosa of Ink.

Rosé Wishes (and Caviar Dreams) Servings: 1 Total time: 5 minutes Note: From Paul Sanguinetti of Ray’s and Stark Bar at the Los Angeles County Museum of Art.

Whisper Campaign Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors.

Field Marshal Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors for Demi Monde in New York.

Da Milano Servings: 1 Total time: 5 minutes Note: From Jonathan Baird of Hatfield’s. 1 ounce Ramazzotti Amaro Juice of ½ lemon Juice of ½ orange Dash of Peychaud’s bitters Prosecco In a cocktail shaker filled with ice, add the Amaro, lemon juice, orange juice and bitters.

The head bartender at Fig & Olive puts a slight twist on the classic formula.

Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Lola’s.

Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Aidan Demarest. 2 ounces vodka, preferably Stoli 1 ounce Curaçao 1/2 ounce lemon juice Ginger beer In a cocktail shaker, combine the vodka, curaçao and lemon juice.

The Montauk Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Matthew Biancaniello.

Nate Howell created this potent drink for Cusp Dining & Drinks in La Jolla.

Dear SOS: Mucho Ultima Mexicana Restaurant in Manhattan Beach makes the best strawberry mojito I have ever had.


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Destination: Cocktail: Mixologist Dave Fernie blends sake with pineapple and lime juices for a light refresher.

Destination Cocktail: Pablo Kovacs of Tin Roof Bistro in Manhattan Beach uses house-made quinine syrup to boost the flavor of a gin and tonic.

Sip the essence of summer with the icy Frozen Rose cocktail, created by mixologist Matthew Schaefer for the very refined Chateau Marmont.

Just because you can’t travel to Cuba from the United States doesn’t mean that you can’t drink like you’re on holiday in Havana.

Mr. Chow’s twisty take on a modern margarita is sweet and savory, with the burn of fresh ginger. It features George Clooney & Co.'s tequila.

Vincent Van Gogh famously loved absinthe.

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A fizzy summer sipper, adapted from Akasha Restaurant in Culver City.

Beat summer to the punch by getting sun-soaked before it’s officially here.

It’s the End of the Year as We Know It Servings: 1 Total time: 4 minutes Note: From Devon Espinosa of Ink.

Rosé Wishes (and Caviar Dreams) Servings: 1 Total time: 5 minutes Note: From Paul Sanguinetti of Ray’s and Stark Bar at the Los Angeles County Museum of Art.

Whisper Campaign Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors.

Field Marshal Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors for Demi Monde in New York.

Da Milano Servings: 1 Total time: 5 minutes Note: From Jonathan Baird of Hatfield’s. 1 ounce Ramazzotti Amaro Juice of ½ lemon Juice of ½ orange Dash of Peychaud’s bitters Prosecco In a cocktail shaker filled with ice, add the Amaro, lemon juice, orange juice and bitters.

The head bartender at Fig & Olive puts a slight twist on the classic formula.

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Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Aidan Demarest. 2 ounces vodka, preferably Stoli 1 ounce Curaçao 1/2 ounce lemon juice Ginger beer In a cocktail shaker, combine the vodka, curaçao and lemon juice.

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Nate Howell created this potent drink for Cusp Dining & Drinks in La Jolla.

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Destination Cocktail: Pablo Kovacs of Tin Roof Bistro in Manhattan Beach uses house-made quinine syrup to boost the flavor of a gin and tonic.

Sip the essence of summer with the icy Frozen Rose cocktail, created by mixologist Matthew Schaefer for the very refined Chateau Marmont.

Just because you can’t travel to Cuba from the United States doesn’t mean that you can’t drink like you’re on holiday in Havana.

Mr. Chow’s twisty take on a modern margarita is sweet and savory, with the burn of fresh ginger. It features George Clooney & Co.'s tequila.

Vincent Van Gogh famously loved absinthe.

Candied bacon martini Total time: 35 minutes Servings: 4 Note: The candied bacon recipe is adapted from “The Gift of Southern Cooking: Recipes and Revelations From Two Great American Cooks” by Edna Lewis and Scott Peacock.

Total time: About 30 minutes, plus infusing time Servings: 8 4 large or 6 small ripe peaches, peeled and sliced in wedges 1/2 pint blackberries 2 large or 3 medium oranges, washed and cut into 3/8-inch slices 2 limes, cut into 1/4-inch slices 2 sprigs of thyme 2 sprigs of fresh lavender (optional) 4 sprigs of mint 1/2 vanilla bean, halved lengthwise 1/2 cup freshly squeezed orange juice 1 bottle good-quality red wine 1/2 cup Cognac or other brandy 1/3 cup Grand Marnier 1/2 cup sweet red vermouth 5 shakes of angostura bitters Place the peaches, blackberries, orange and lime slices, thyme, lavender and mint in a large pitcher.

A fizzy summer sipper, adapted from Akasha Restaurant in Culver City.

Beat summer to the punch by getting sun-soaked before it’s officially here.

It’s the End of the Year as We Know It Servings: 1 Total time: 4 minutes Note: From Devon Espinosa of Ink.

Rosé Wishes (and Caviar Dreams) Servings: 1 Total time: 5 minutes Note: From Paul Sanguinetti of Ray’s and Stark Bar at the Los Angeles County Museum of Art.

Whisper Campaign Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors.

Field Marshal Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors for Demi Monde in New York.

Da Milano Servings: 1 Total time: 5 minutes Note: From Jonathan Baird of Hatfield’s. 1 ounce Ramazzotti Amaro Juice of ½ lemon Juice of ½ orange Dash of Peychaud’s bitters Prosecco In a cocktail shaker filled with ice, add the Amaro, lemon juice, orange juice and bitters.

The head bartender at Fig & Olive puts a slight twist on the classic formula.

Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Lola’s.

Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Aidan Demarest. 2 ounces vodka, preferably Stoli 1 ounce Curaçao 1/2 ounce lemon juice Ginger beer In a cocktail shaker, combine the vodka, curaçao and lemon juice.

The Montauk Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Matthew Biancaniello.

Nate Howell created this potent drink for Cusp Dining & Drinks in La Jolla.

Dear SOS: Mucho Ultima Mexicana Restaurant in Manhattan Beach makes the best strawberry mojito I have ever had.


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Destination: Cocktail: Mixologist Dave Fernie blends sake with pineapple and lime juices for a light refresher.

Destination Cocktail: Pablo Kovacs of Tin Roof Bistro in Manhattan Beach uses house-made quinine syrup to boost the flavor of a gin and tonic.

Sip the essence of summer with the icy Frozen Rose cocktail, created by mixologist Matthew Schaefer for the very refined Chateau Marmont.

Just because you can’t travel to Cuba from the United States doesn’t mean that you can’t drink like you’re on holiday in Havana.

Mr. Chow’s twisty take on a modern margarita is sweet and savory, with the burn of fresh ginger. It features George Clooney & Co.'s tequila.

Vincent Van Gogh famously loved absinthe.

Candied bacon martini Total time: 35 minutes Servings: 4 Note: The candied bacon recipe is adapted from “The Gift of Southern Cooking: Recipes and Revelations From Two Great American Cooks” by Edna Lewis and Scott Peacock.

Total time: About 30 minutes, plus infusing time Servings: 8 4 large or 6 small ripe peaches, peeled and sliced in wedges 1/2 pint blackberries 2 large or 3 medium oranges, washed and cut into 3/8-inch slices 2 limes, cut into 1/4-inch slices 2 sprigs of thyme 2 sprigs of fresh lavender (optional) 4 sprigs of mint 1/2 vanilla bean, halved lengthwise 1/2 cup freshly squeezed orange juice 1 bottle good-quality red wine 1/2 cup Cognac or other brandy 1/3 cup Grand Marnier 1/2 cup sweet red vermouth 5 shakes of angostura bitters Place the peaches, blackberries, orange and lime slices, thyme, lavender and mint in a large pitcher.

A fizzy summer sipper, adapted from Akasha Restaurant in Culver City.

Beat summer to the punch by getting sun-soaked before it’s officially here.

It’s the End of the Year as We Know It Servings: 1 Total time: 4 minutes Note: From Devon Espinosa of Ink.

Rosé Wishes (and Caviar Dreams) Servings: 1 Total time: 5 minutes Note: From Paul Sanguinetti of Ray’s and Stark Bar at the Los Angeles County Museum of Art.

Whisper Campaign Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors.

Field Marshal Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors for Demi Monde in New York.

Da Milano Servings: 1 Total time: 5 minutes Note: From Jonathan Baird of Hatfield’s. 1 ounce Ramazzotti Amaro Juice of ½ lemon Juice of ½ orange Dash of Peychaud’s bitters Prosecco In a cocktail shaker filled with ice, add the Amaro, lemon juice, orange juice and bitters.

The head bartender at Fig & Olive puts a slight twist on the classic formula.

Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Lola’s.

Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Aidan Demarest. 2 ounces vodka, preferably Stoli 1 ounce Curaçao 1/2 ounce lemon juice Ginger beer In a cocktail shaker, combine the vodka, curaçao and lemon juice.

The Montauk Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Matthew Biancaniello.

Nate Howell created this potent drink for Cusp Dining & Drinks in La Jolla.

Dear SOS: Mucho Ultima Mexicana Restaurant in Manhattan Beach makes the best strawberry mojito I have ever had.


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Destination: Cocktail: Mixologist Dave Fernie blends sake with pineapple and lime juices for a light refresher.

Destination Cocktail: Pablo Kovacs of Tin Roof Bistro in Manhattan Beach uses house-made quinine syrup to boost the flavor of a gin and tonic.

Sip the essence of summer with the icy Frozen Rose cocktail, created by mixologist Matthew Schaefer for the very refined Chateau Marmont.

Just because you can’t travel to Cuba from the United States doesn’t mean that you can’t drink like you’re on holiday in Havana.

Mr. Chow’s twisty take on a modern margarita is sweet and savory, with the burn of fresh ginger. It features George Clooney & Co.'s tequila.

Vincent Van Gogh famously loved absinthe.

Candied bacon martini Total time: 35 minutes Servings: 4 Note: The candied bacon recipe is adapted from “The Gift of Southern Cooking: Recipes and Revelations From Two Great American Cooks” by Edna Lewis and Scott Peacock.

Total time: About 30 minutes, plus infusing time Servings: 8 4 large or 6 small ripe peaches, peeled and sliced in wedges 1/2 pint blackberries 2 large or 3 medium oranges, washed and cut into 3/8-inch slices 2 limes, cut into 1/4-inch slices 2 sprigs of thyme 2 sprigs of fresh lavender (optional) 4 sprigs of mint 1/2 vanilla bean, halved lengthwise 1/2 cup freshly squeezed orange juice 1 bottle good-quality red wine 1/2 cup Cognac or other brandy 1/3 cup Grand Marnier 1/2 cup sweet red vermouth 5 shakes of angostura bitters Place the peaches, blackberries, orange and lime slices, thyme, lavender and mint in a large pitcher.

A fizzy summer sipper, adapted from Akasha Restaurant in Culver City.

Beat summer to the punch by getting sun-soaked before it’s officially here.

It’s the End of the Year as We Know It Servings: 1 Total time: 4 minutes Note: From Devon Espinosa of Ink.

Rosé Wishes (and Caviar Dreams) Servings: 1 Total time: 5 minutes Note: From Paul Sanguinetti of Ray’s and Stark Bar at the Los Angeles County Museum of Art.

Whisper Campaign Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors.

Field Marshal Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors for Demi Monde in New York.

Da Milano Servings: 1 Total time: 5 minutes Note: From Jonathan Baird of Hatfield’s. 1 ounce Ramazzotti Amaro Juice of ½ lemon Juice of ½ orange Dash of Peychaud’s bitters Prosecco In a cocktail shaker filled with ice, add the Amaro, lemon juice, orange juice and bitters.

The head bartender at Fig & Olive puts a slight twist on the classic formula.

Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Lola’s.

Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Aidan Demarest. 2 ounces vodka, preferably Stoli 1 ounce Curaçao 1/2 ounce lemon juice Ginger beer In a cocktail shaker, combine the vodka, curaçao and lemon juice.

The Montauk Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Matthew Biancaniello.

Nate Howell created this potent drink for Cusp Dining & Drinks in La Jolla.

Dear SOS: Mucho Ultima Mexicana Restaurant in Manhattan Beach makes the best strawberry mojito I have ever had.


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Destination: Cocktail: Mixologist Dave Fernie blends sake with pineapple and lime juices for a light refresher.

Destination Cocktail: Pablo Kovacs of Tin Roof Bistro in Manhattan Beach uses house-made quinine syrup to boost the flavor of a gin and tonic.

Sip the essence of summer with the icy Frozen Rose cocktail, created by mixologist Matthew Schaefer for the very refined Chateau Marmont.

Just because you can’t travel to Cuba from the United States doesn’t mean that you can’t drink like you’re on holiday in Havana.

Mr. Chow’s twisty take on a modern margarita is sweet and savory, with the burn of fresh ginger. It features George Clooney & Co.'s tequila.

Vincent Van Gogh famously loved absinthe.

Candied bacon martini Total time: 35 minutes Servings: 4 Note: The candied bacon recipe is adapted from “The Gift of Southern Cooking: Recipes and Revelations From Two Great American Cooks” by Edna Lewis and Scott Peacock.

Total time: About 30 minutes, plus infusing time Servings: 8 4 large or 6 small ripe peaches, peeled and sliced in wedges 1/2 pint blackberries 2 large or 3 medium oranges, washed and cut into 3/8-inch slices 2 limes, cut into 1/4-inch slices 2 sprigs of thyme 2 sprigs of fresh lavender (optional) 4 sprigs of mint 1/2 vanilla bean, halved lengthwise 1/2 cup freshly squeezed orange juice 1 bottle good-quality red wine 1/2 cup Cognac or other brandy 1/3 cup Grand Marnier 1/2 cup sweet red vermouth 5 shakes of angostura bitters Place the peaches, blackberries, orange and lime slices, thyme, lavender and mint in a large pitcher.

A fizzy summer sipper, adapted from Akasha Restaurant in Culver City.

Beat summer to the punch by getting sun-soaked before it’s officially here.

It’s the End of the Year as We Know It Servings: 1 Total time: 4 minutes Note: From Devon Espinosa of Ink.

Rosé Wishes (and Caviar Dreams) Servings: 1 Total time: 5 minutes Note: From Paul Sanguinetti of Ray’s and Stark Bar at the Los Angeles County Museum of Art.

Whisper Campaign Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors.

Field Marshal Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors for Demi Monde in New York.

Da Milano Servings: 1 Total time: 5 minutes Note: From Jonathan Baird of Hatfield’s. 1 ounce Ramazzotti Amaro Juice of ½ lemon Juice of ½ orange Dash of Peychaud’s bitters Prosecco In a cocktail shaker filled with ice, add the Amaro, lemon juice, orange juice and bitters.

The head bartender at Fig & Olive puts a slight twist on the classic formula.

Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Lola’s.

Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Aidan Demarest. 2 ounces vodka, preferably Stoli 1 ounce Curaçao 1/2 ounce lemon juice Ginger beer In a cocktail shaker, combine the vodka, curaçao and lemon juice.

The Montauk Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Matthew Biancaniello.

Nate Howell created this potent drink for Cusp Dining & Drinks in La Jolla.

Dear SOS: Mucho Ultima Mexicana Restaurant in Manhattan Beach makes the best strawberry mojito I have ever had.


Cheers! More drink recipes

Destination: Cocktail: Mixologist Dave Fernie blends sake with pineapple and lime juices for a light refresher.

Destination Cocktail: Pablo Kovacs of Tin Roof Bistro in Manhattan Beach uses house-made quinine syrup to boost the flavor of a gin and tonic.

Sip the essence of summer with the icy Frozen Rose cocktail, created by mixologist Matthew Schaefer for the very refined Chateau Marmont.

Just because you can’t travel to Cuba from the United States doesn’t mean that you can’t drink like you’re on holiday in Havana.

Mr. Chow’s twisty take on a modern margarita is sweet and savory, with the burn of fresh ginger. It features George Clooney & Co.'s tequila.

Vincent Van Gogh famously loved absinthe.

Candied bacon martini Total time: 35 minutes Servings: 4 Note: The candied bacon recipe is adapted from “The Gift of Southern Cooking: Recipes and Revelations From Two Great American Cooks” by Edna Lewis and Scott Peacock.

Total time: About 30 minutes, plus infusing time Servings: 8 4 large or 6 small ripe peaches, peeled and sliced in wedges 1/2 pint blackberries 2 large or 3 medium oranges, washed and cut into 3/8-inch slices 2 limes, cut into 1/4-inch slices 2 sprigs of thyme 2 sprigs of fresh lavender (optional) 4 sprigs of mint 1/2 vanilla bean, halved lengthwise 1/2 cup freshly squeezed orange juice 1 bottle good-quality red wine 1/2 cup Cognac or other brandy 1/3 cup Grand Marnier 1/2 cup sweet red vermouth 5 shakes of angostura bitters Place the peaches, blackberries, orange and lime slices, thyme, lavender and mint in a large pitcher.

A fizzy summer sipper, adapted from Akasha Restaurant in Culver City.

Beat summer to the punch by getting sun-soaked before it’s officially here.

It’s the End of the Year as We Know It Servings: 1 Total time: 4 minutes Note: From Devon Espinosa of Ink.

Rosé Wishes (and Caviar Dreams) Servings: 1 Total time: 5 minutes Note: From Paul Sanguinetti of Ray’s and Stark Bar at the Los Angeles County Museum of Art.

Whisper Campaign Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors.

Field Marshal Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors for Demi Monde in New York.

Da Milano Servings: 1 Total time: 5 minutes Note: From Jonathan Baird of Hatfield’s. 1 ounce Ramazzotti Amaro Juice of ½ lemon Juice of ½ orange Dash of Peychaud’s bitters Prosecco In a cocktail shaker filled with ice, add the Amaro, lemon juice, orange juice and bitters.

The head bartender at Fig & Olive puts a slight twist on the classic formula.

Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Lola’s.

Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Aidan Demarest. 2 ounces vodka, preferably Stoli 1 ounce Curaçao 1/2 ounce lemon juice Ginger beer In a cocktail shaker, combine the vodka, curaçao and lemon juice.

The Montauk Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Matthew Biancaniello.

Nate Howell created this potent drink for Cusp Dining & Drinks in La Jolla.

Dear SOS: Mucho Ultima Mexicana Restaurant in Manhattan Beach makes the best strawberry mojito I have ever had.


Cheers! More drink recipes

Destination: Cocktail: Mixologist Dave Fernie blends sake with pineapple and lime juices for a light refresher.

Destination Cocktail: Pablo Kovacs of Tin Roof Bistro in Manhattan Beach uses house-made quinine syrup to boost the flavor of a gin and tonic.

Sip the essence of summer with the icy Frozen Rose cocktail, created by mixologist Matthew Schaefer for the very refined Chateau Marmont.

Just because you can’t travel to Cuba from the United States doesn’t mean that you can’t drink like you’re on holiday in Havana.

Mr. Chow’s twisty take on a modern margarita is sweet and savory, with the burn of fresh ginger. It features George Clooney & Co.'s tequila.

Vincent Van Gogh famously loved absinthe.

Candied bacon martini Total time: 35 minutes Servings: 4 Note: The candied bacon recipe is adapted from “The Gift of Southern Cooking: Recipes and Revelations From Two Great American Cooks” by Edna Lewis and Scott Peacock.

Total time: About 30 minutes, plus infusing time Servings: 8 4 large or 6 small ripe peaches, peeled and sliced in wedges 1/2 pint blackberries 2 large or 3 medium oranges, washed and cut into 3/8-inch slices 2 limes, cut into 1/4-inch slices 2 sprigs of thyme 2 sprigs of fresh lavender (optional) 4 sprigs of mint 1/2 vanilla bean, halved lengthwise 1/2 cup freshly squeezed orange juice 1 bottle good-quality red wine 1/2 cup Cognac or other brandy 1/3 cup Grand Marnier 1/2 cup sweet red vermouth 5 shakes of angostura bitters Place the peaches, blackberries, orange and lime slices, thyme, lavender and mint in a large pitcher.

A fizzy summer sipper, adapted from Akasha Restaurant in Culver City.

Beat summer to the punch by getting sun-soaked before it’s officially here.

It’s the End of the Year as We Know It Servings: 1 Total time: 4 minutes Note: From Devon Espinosa of Ink.

Rosé Wishes (and Caviar Dreams) Servings: 1 Total time: 5 minutes Note: From Paul Sanguinetti of Ray’s and Stark Bar at the Los Angeles County Museum of Art.

Whisper Campaign Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors.

Field Marshal Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors for Demi Monde in New York.

Da Milano Servings: 1 Total time: 5 minutes Note: From Jonathan Baird of Hatfield’s. 1 ounce Ramazzotti Amaro Juice of ½ lemon Juice of ½ orange Dash of Peychaud’s bitters Prosecco In a cocktail shaker filled with ice, add the Amaro, lemon juice, orange juice and bitters.

The head bartender at Fig & Olive puts a slight twist on the classic formula.

Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Lola’s.

Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Aidan Demarest. 2 ounces vodka, preferably Stoli 1 ounce Curaçao 1/2 ounce lemon juice Ginger beer In a cocktail shaker, combine the vodka, curaçao and lemon juice.

The Montauk Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Matthew Biancaniello.

Nate Howell created this potent drink for Cusp Dining & Drinks in La Jolla.

Dear SOS: Mucho Ultima Mexicana Restaurant in Manhattan Beach makes the best strawberry mojito I have ever had.


Cheers! More drink recipes

Destination: Cocktail: Mixologist Dave Fernie blends sake with pineapple and lime juices for a light refresher.

Destination Cocktail: Pablo Kovacs of Tin Roof Bistro in Manhattan Beach uses house-made quinine syrup to boost the flavor of a gin and tonic.

Sip the essence of summer with the icy Frozen Rose cocktail, created by mixologist Matthew Schaefer for the very refined Chateau Marmont.

Just because you can’t travel to Cuba from the United States doesn’t mean that you can’t drink like you’re on holiday in Havana.

Mr. Chow’s twisty take on a modern margarita is sweet and savory, with the burn of fresh ginger. It features George Clooney & Co.'s tequila.

Vincent Van Gogh famously loved absinthe.

Candied bacon martini Total time: 35 minutes Servings: 4 Note: The candied bacon recipe is adapted from “The Gift of Southern Cooking: Recipes and Revelations From Two Great American Cooks” by Edna Lewis and Scott Peacock.

Total time: About 30 minutes, plus infusing time Servings: 8 4 large or 6 small ripe peaches, peeled and sliced in wedges 1/2 pint blackberries 2 large or 3 medium oranges, washed and cut into 3/8-inch slices 2 limes, cut into 1/4-inch slices 2 sprigs of thyme 2 sprigs of fresh lavender (optional) 4 sprigs of mint 1/2 vanilla bean, halved lengthwise 1/2 cup freshly squeezed orange juice 1 bottle good-quality red wine 1/2 cup Cognac or other brandy 1/3 cup Grand Marnier 1/2 cup sweet red vermouth 5 shakes of angostura bitters Place the peaches, blackberries, orange and lime slices, thyme, lavender and mint in a large pitcher.

A fizzy summer sipper, adapted from Akasha Restaurant in Culver City.

Beat summer to the punch by getting sun-soaked before it’s officially here.

It’s the End of the Year as We Know It Servings: 1 Total time: 4 minutes Note: From Devon Espinosa of Ink.

Rosé Wishes (and Caviar Dreams) Servings: 1 Total time: 5 minutes Note: From Paul Sanguinetti of Ray’s and Stark Bar at the Los Angeles County Museum of Art.

Whisper Campaign Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors.

Field Marshal Servings: 1 Total time: 5 minutes Note: From Alex Day of Proprietors for Demi Monde in New York.

Da Milano Servings: 1 Total time: 5 minutes Note: From Jonathan Baird of Hatfield’s. 1 ounce Ramazzotti Amaro Juice of ½ lemon Juice of ½ orange Dash of Peychaud’s bitters Prosecco In a cocktail shaker filled with ice, add the Amaro, lemon juice, orange juice and bitters.

The head bartender at Fig & Olive puts a slight twist on the classic formula.

Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Lola’s.

Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Aidan Demarest. 2 ounces vodka, preferably Stoli 1 ounce Curaçao 1/2 ounce lemon juice Ginger beer In a cocktail shaker, combine the vodka, curaçao and lemon juice.

The Montauk Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Matthew Biancaniello.

Nate Howell created this potent drink for Cusp Dining & Drinks in La Jolla.

Dear SOS: Mucho Ultima Mexicana Restaurant in Manhattan Beach makes the best strawberry mojito I have ever had.


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