Unique Drink Recipes

7Pines Kempinski Ibiza offers spectacular views of the Mediterranean Sea and the islet of Es Vedrà in the distance. This 1,250 foot -high rocky island is one of the island's most famous natural landmarks and a highly sought after view at sunset. Citrus and aromatic, this cocktail is named after this magical islet. Lemon, introduced to the island in the tenth century by the Arabs, is the dominant flavored, and is softened by almond, one of the star ingredients in Ibiza's gastronomy.

Ingredients:
50 ml Gin Mare infused with lemongrass
25 ml lemon juice
15 ml almond syrup
Lemon and raspberry for garnish

Preparation: Shake and strain. Serve in Martini glass and place glass in a bowl of ice. Garnish with dried lemon and raspberry.

Served at TRS Coral Hotel Bar created by mixologist Said Martínez who has traveled around the world in search of trends, flavors and habits that he later implements in his mixology recipes.

Ingredients: 1 oz Cranberry Juice
1 oz black tea
1 oz of natural syrup
1.5 oz Gin
Rim of sugar and dry tea leaves
Red berries on skewer for garnish

Preparation: Pour all the ingredients into the shaker, add ice and cool for 20 seconds. Frost the glass with the sugar and the tea. Add ice in an Old Fashioned glass and pour the cocktail into the glass with a strainer. Decorate with a skewer of red berries and a touch of sugar.

The ‘Sau Sau’ as it came to be known at the Marbella Club is a popular, refreshing cocktail said to have originated in the South Side of Chicago, Illinois and was a favorite of Al Capone.

Ingredients:
4 ice cubes or equivalent in crushed ice
Several fresh mint leaves
2 oz vodka
The juice of a half-lime, squeezed
½ tablespoon sugar cane syrup or simple syrup
Soda water

Preparation:  Place all ingredients except for the mint in a cocktail shaker (or any 2 interlocked glasses for example) and shake vigorously. Open shaker and add the mint leaves. Close the shaker and roll the mint around to release the mint oil. Strain into a chilled Collins Glass filled with crushed ice and top with soda water. Garnish with mint and lime.

Created by bar director Josh Curtis, this refreshing take on a classic margarita is served at the hotel’s Carbon Beach Club alongside views of the Pacific Ocean .
Ingredients:
2 oz Casamigos Blanco
¾ oz fresh squeezed lime juice
¾ oz simple syrup
¾ oz fresh squeezed cucumber
Preparation:  Place ingredients in a cocktail shaker with ice and shake five times. Use a Hawthorne strainer to separate ice from cocktail and pour mixed cocktail into a chilled coupe glass. Garnish with a skewered cucumber wheel and a kiss-of-salt on the outer ridge of the glass rim.

Transport yourself to Lake Como with the Insolito Spritz. Guests of the hotel love this rosé-infused Aperol Spritz that incorporates local, regional ingredients. It's sophistication in a glass.

Ingredients:
60ml of rosé -infused Aperol
30ml apple and oregano sherbet
Prosecco DOCG di Conegliano
Apple slices and oregano

Preparation:
Cool the glass with ice and remove excess water. Pour the Aperose and apple and oregano sherbet. Fill the glass with Prosecco. Stir and garnish with apple slices and fresh oregano.

One of the most popular spring cocktails at the hotel’s bar Off the Record.

Ingredients:
1 part vodka or liquor of choice
2 parts limeade*

Shake and serve straight up. Garnish with a cucumber ribbon or a lime wheel
*For the limeade:
Lime juice
Cucumber juice
Basil water (blend basil with water and strain)
Pineapple juice
Honey syrup (equal parts honey and water)

Ingredients:
40 ml your favorite whiskey (rum also works well)
100 ml Pineapple Bourbon*
10 ml lemon juice
15 ml syrup**

For the Pineapple Bourbon:
1/2 fresh pineapple cut into cubes
1 glass bourbon / brandy / sherry
1 tablespoon cinnamon powder

Preparation:
Pineapple Bourbon*:
Cut the pineapple into small chunks and add to the bourbon and sprinkle with cinnamon. Cook over medium heat on the stove so that the pineapple absorbs the alcohol, for about 15 minutes. Put into a cocktail mixer and store in the fridge.

Syrup**:
Mix 1 cup of sugar and 1 cup of water in a saucepan. Bring the water to a boil and remove from the heat. Mix in the sugar until everything is dissolved. Store in the fridge to cool.

Cocktail: With a slotted spoon mix all ingredients in a bowl. Because its natural pineapple, it will create a layer of foam. Add three ice cubes to the bowl and continue mixing. Cool the mixture a little more and dilute it with water. In a rock glass put two ice cubes and pour over the chilled cocktail. Add a pineapple wedge for decoration.

Back in 2014, Heitor Marin, the Head Bartender at Seen São Paulo visited Ireland to join an international mixology contest with participants from over 30 countries. That same trip inspired him to bring this cocktail to life. ‘Liffey’ was born out of his enchantment by the Irish culture, and named after the river that cuts through Dublin. Its bittersweet taste combined with an oak wood aroma offers a full experience.

Ingredients:
2 oz Jameson Whisky
½ oz Campari
½ oz Aperol
½ oz Cinzano 1757
Orange bitters
1 piece of Jatobá or Oak wood
6 ice cubes

Preparation: With the aid of a torch, light the piece of Jatobá wood [or Oak], it will be used to smoke the drink. There is no need to keep the flames on, just enough for the piece to smoke. After the wood is lit, place an empty brandy glass over the smoking wood, to collect the smoke. In another glass or shaker, add the ice. With the help of a dispenser, add 2 oz of whisky. Then add the Aperol, Cinzano 1757 and Campari. Add a splash of Orange bitters to finish the drink. With the help of a cocktail spoon, stir the mixture and set aside again. Go back to the brandy glass, which should be full of smoke by now. Turn it over, add an ice cube and pour the whisky mixture into the brandy glass, straining out the existing ice.

Several seasons ago we created this extraordinarily hydrating cocktail, combining Tequila´s Top-Notch savour with its close “Sweet & Sour” partenaire and the Premium Orange Liquor – Grand Marnier. The Watermelon Juice brought it closer to a local flavor while the salted & peppered rimmed glass make it complex from the first sip. Every summer it becomes a must to have in our Pool Bar, under the fragrant and gentle breeze of Río de La Plata.

Ingredients:

1 ½ oz White Tequila
½ oz Grand Marnier
2 oz Watermelon Juice
1 dash of Lime Juice
1 dash of Syrup

Preparation: Season the rims of the glass with salt and freshly ground black pepper. Then, mix all the ingredients in a cocktail shaker and pour them out in the glass. Lastly, add a piece of lime peel at the top as a garnish.