This Season’s 6 Most Anticipated Cocktails from Hilton

Snow White from Hilton Adelaide

Snow White from The Collins Bar at Hilton Adelaide uses a unique combination of South Australian gins that are stirred, not shaken to retain their individual flavours. Like a mini vacation in a glass, this bright cocktail is the perfect thirst quencher for hot, summer days.

Ingredients

• 30 ml (1 oz) Four Pillars Bloody Shiraz gin
• 15 ml (0.5 oz) 36 Short Blood Orange gin
• 15 ml (0.5 oz) 78° Sunset gin
• 1 teaspoon yuzu juice (or lime juice)
• 15 ml (0.5 oz) honey syrup

Directions

1. Place all ingredients into a mixing glass and stir until combined.
2. Strain into a rocks glass over fresh ice.
3. Garnish with dried apple and a sprig of mint.

Cook’s Note
Honey Syrup Directions:
In a saucepan over low heat, combine 1⁄2 cup honey and 1⁄2 cup water. Simmer until the honey dissolves then remove from heat. Let the syrup cool and pour into an airtight container.

Non-Alcoholic Espresso Martini from DoubleTree by Hilton Perth Waterfront

For the sober curious, this non-alcoholic espresso martini from 18 Knots Rooftop Bar, DoubleTree by Hilton Perth Waterfront puts a new twist on the classic Doubletree Espresso Martini by swapping out the alcoholic component with Seedlip Spice.

Ingredients

• 45 ml (1.5 oz) Seedlip Spice
• 60 ml (2 oz) Mr Blacks cold drip coffee
• 15 ml (0.5 oz) Monin salted caramel syrup
• chocolate powder and coffee beans for garnish

Directions

1. Add all ingredients into shaker, shake over ice, then double strain into martini glass.
2. Garnish with a line of chocolate powder and three coffee beans.

Peakedness of Wuyi from Waldorf Astoria Xiamen

A variation of the classic Bee’s Knees, the Peakedness of Wuyi from Peacock Alley at Waldorf Astoria Xiamen combines rock tea-infused gin with lemon juice and honey to make a fresh and light cocktail. A simple drink to enjoy the sweetness of springtime and get a little boozy while you’re at it.

Ingredients

• 60 ml (2 oz) rock tea-infused Gin
• 25 ml (0.85 oz) lemon juice
• 25 ml (0.85 oz) honey
• dry lapsang souchong for garnish

Directions

1. Add all the ingredients into a shaker. Double shake.
2. Double strain into a martini glass, and garnish with dry lapsang souchong.