LIQUID VACAY
Off on your travels? Here are a few spots to hit up for local flava PHNOM PENH
Sora at Rosewood
The new menu includes 12 cocktails, each showcasing the complexities of quintessentially Cambodian ingredients such as red Kampot pepper and banana flower. rosewoodhotels. com/en/phnompenh
CREATE A STIR! Fire up your blender, it’s time to get summery! Sgroppino
25ml vodka 75ml prosecco 2 scoops lemon sorbet Pinch of lemon zest, to garnish Method: Blend all the ingredients for 5 seconds, then pour into a chilled flute glass. Garnish with a pinch of grated lemon zest. Spritz it: Replace the prosecco with rosé prosecco.
Frosé
PORTO
MARGATE
REYKJAVIK
MEXICO CITY
Flôr
No.42
Tölt, The Reykjavik Edition
Tlecān
Award-winning chef Nuno Mendes’ Porto outpost, where Portugal’s global culture and fresh flavours are front and centre of the upbeat cocktail menu. florporto.com
Pietro Collina’s new menu here features local spirits, mead and ale, as well as berries, fruit and hops sourced from neighbouring producers. guesthousehotels. co.uk/no-42-margate
Onehelluva stylish mezcaleria curating and selling the finest mezcal from artisanal producers. The decor is stunning, as are the cocktails. Go be inspired. tlecan.com
Recently reopened, Tölt has focused its menu on Icelandic culture with highlights including the Dillicious Eve. editionhotels.com/ reykjavik
The person Emil Åreng
Emil Åreng has always championed the produce of his native Sweden in his cocktails, but Facit bar in Umeå takes that passion even further. Everyone from the best architects and interior designers to the finest producers and bartenders in the country have been cherry-picked to bring the ultimate Swedish taste sensation the immaculate space. Find out more on page 35
14 THE COCK TAIL LOVERS / ISSUE 45
150ml rosé wine 50g frozen strawberries 15ml sugar syrup 150g ice Halved strawberry, to garnish Method: Blend all the ingredients, including the ice, for 10 seconds. Pour into a wine glass or tumbler. Garnish with a halved strawberry, placed on the rim. Spritz it: Top with lemonade.
Piña Colada
50ml coconut rum or white rum 50ml cream of coconut 15ml lime juice 5 small pineapple chunks (frozen works best) 75ml pineapple juice 4 small ice cubes, plus extra to serve Method: Blend all the ingredients, including the ice. Pour into a highball or wine glass and fill with more ice. Spritz it: Top with ginger beer. Adapted from Mixed in Minutes: 50 Quick & Easy Cocktails to Make at Home by Dan Whiteside
