With all this extra time spent at home, why not build up your mixology skills? Whether you plan on enjoying a relaxed weekend drink alone, as a couple or with a group via virtual happy hour, you can mix things up, so to speak, with these two delicious cocktail recipes from Oetker Collection’s Eden Rock–St Barths and Le Bristol Paris: the Eden Colada and Into the Wood.
Here’s how they’re made…
Eden Rock–St Barths’ Head Bartender Mathieu and his team of cocktail therapists, as they’re known at the hotel, put an Eden twist on the classic Caribbean piña colada with a spritz of champagne and a spoonful of homemade fresh coconut sorbet. Here, we’ll give you the original recipe. Feel free to adjust it based on what you have available at home!
25ml Clement Blanc
25ml Plantation 3 Stars Rum
30ml fresh pineapple juice
30ml pineapple syrup
1 scoop coconut sorbet
30ml Moët & Chandon champagne
Blend all ingredients together on medium speed until smooth. If you’ve got one handy, serve in a pineapple shaped glass for fun. You can skip the dry ice presentation—we’ll leave that to Matthieu and his team to prepare for you at Rémy Bar.
Into the Wood — Old Fashioned no. 16
This classic cocktail from Le Bar du Bristol in the heart of Paris is an Old Fashioned with an earthy and nutty twist.
70ml ceps and morel mushroom flavoured Glenmorangie Scotch
20ml walnut liqueur
4 drops fresh plant bitters
Mix ingredients together in a shaker filled with ice. Add 2-3 ice cubes to a tumbler and pour cocktail over. Garnish with a slender orange slice.
Try your hand at one of these this weekend and enjoy the feeling of fulfilment you get when you create a fabulous cocktail all on your own!