Summer sipping was never so inviting, especially given the selection of cocktails from which to choose by the pool. “All of our summer cocktails are easy to drink and super refreshing,” explains Mandarin Bar Manager Michael Aquino. “Most of our guests head to the pool after a light breakfast and a workout. Later in the day, when they are ready for cocktails, they don’t necessarily want to drink something sugary, so we can easily substitute natural agave for simple syrup in all our recipes.”
Aquino points to their most popular selection: Spa Water, made with organic Crop Organic Cucumber Vodka, lemon and lime juice, lemongrass, and hand-muddled cucumber and watermelon. “It’s a play on a cucumber– watermelon fresca we made at the Mandarin Bar, and it’s our top-selling beverage in the hotel for the past three years. It’s that good!” He also mentions their Sinful Lemonade: Belvedere Citrus and a Pellegrino Limonata over ice. “We like to call it summer in a glass.”
Each of the seasonal cocktails also comes in a big format. “Our pitcher program includes each of these nine cocktails as well as a house- made sangria—wine-based with a little Champagne added. It’s a fun celebratory drink, especially for a cabana full of guests.” Other pitcher options include margaritas and mojitos, including a Black Muscat mojito, created by Mandarin Oriental Wine Director Will Costello. “We add soda water to a bottle of Muscat and muddle lime as well as wild berries,” explains Costello. “The soda adds the texture, and the lime brightens up the flavor.”
0.75 oz lime juice
0.75 oz lemon juice
0.75 oz lemongrass-infused simple syrup
2 oz Crop Organic Cucumber Vodka Ginger ale
Muddle watermelon and cucumber in a mixing glass. Shake and pour the rest of the ingredients into a tall glass. Top with more ice and ginger ale. Garnish with watermelon and cucumber.
SHAKE & BAKE
1 oz Leblon Cachaça
1 oz Licor 43
2 oz Funkin Brazilian Cocktail Mix
0.25 oz fresh lime juice
2 strawberries, quartered
Fever Tree Club Soda
Combine all ingredients except soda and shake with ice (no need to muddle). Dump contents into a Collins glass. Top with Fever Tree Club Soda and stir gently to incorporate. Garnish with a fresh strawberry “fan” and mint sprig.