Smoked Negroni
Hilton Lake Como, Italy
Layered and aromatic with an intoxicating blend of Como gin, vermouth and Campari, this cocktail created by Head Mixologist Ludmila Samohin and her mixology team, encapsulates the identity of its rooftop destination, Terrazza 241. Over time, it has become a staple of the menu, consistently chosen for its balance, character and unmistakable sense of place.
Makes 1
INGREDIENTS
30 ml Gin, infused with Thyme (preferably Rivo Gin from Lake Como)
30 ml Campari Bitter
30 ml Marini Red Vermouth
Grapefruit Peel
Fresh Thyme
Thyme Smoke
METHOD
Combine the Rivo Gin, Campari Bitter and Marini Red Vermouth in a chilled rocks glass and stir over ice. Garnish with grapefruit peel and fresh thyme.
For a final theatrical touch, enclose the glass under a cloche and infuse with dried thyme smoke to create a layered aromatic profile.
Rosé Spritz
Gili Lankanfushi, Maldives
As sunset turns the sky afire, the Overwater Bar becomes the perfect setting for sundowners: like this cocktail that’s crisp, aromatic, light and refreshing, with an herbal note and a sparkling touch of elegance.
Makes 1
INGREDIENTS
90 ml Prosecco Rosé
60 ml Thyme-infused Aperol
30 ml Sparkling Water
15 ml Freshly squeezed Orange Juice
METHOD
Start by infusing the Aperol: Tie a small bundle of fresh thyme, about the size of a loonie, and place it in a mason jar or quart container. Pour in Aperol until the container is full. Let it infuse for at least 24 hours, ideally 72 hours. Once infused, strain the mixture through a fine mesh into a clean bottle, ensuring no thyme leaves remain.
To prepare the drink, add the infused Aperol and orange juice into a red wine glass, before adding two large ice cubes or one scoop of ice. Pour in the Prosecco Rosé and finish with a splash of soda water. Garnish with dehydrated orange wheels and fresh thyme sprigs and serve.
Jungle Rose
Uga Chena Huts, Yala, Sri Lanka
From expert mixologist Sathish Pramodya, this drink is sweet, sparkling and vibrant, with a heady punch of vodka and refreshing dash of lime, best enjoyed post game drive with toes in the sand, while watching the sun melt into the horizon.
Makes 1
INGREDIENTS
100 ml Sparkling Wine
50 ml Vodka (Keroff preferred)
25 ml Strawberry Purée
10 ml Lime Juice
20 ml Sugar Syrup (1 part water, 1 part sugar, boiled and cooled)
METHOD
Combine the strawberry purée, lime juice, sugar syrup and vodka in a cocktail shaker. Add ice and shake until well combined and chilled. Double strain the mixture into a chilled coupe glass. Top up the glass with the sparkling wine and garnish with rose petals.
Méribel Margarita
Purple Ski’s Chalet Lapin Blanc, France
An intoxicating balance of sharp lime and sweet syrup, this creative twist on the iconic beverage sees the addition of a red wine float, making for a sophisticated, bold and visually striking aperitif!
Makes 1
INGREDIENTS
50 ml Tequila
15 ml Red Wine for Red Wine Float
25 ml Fresh Lime Juice
12.5 ml Agave Syrup
Salted Rim
Lime Wheel Garnish
METHOD
Add the tequila, lime juice, and simple syrup to a shaker with ice. Shake well until chilled. Strain into a chilled coupe or old-fashioned glass with salted rim. Slowly pour the red wine over the back of a spoon onto the surface of the drink to create a red wine float layer. Garnish with a lime wheel.
The Spicy Paloma
Vida Marina Resort Marassi, Egypt
A creative take on the traditional Mexican favourite this cocktail makes for the perfect companion to watching the sun descend into the Egyptian sea at the property’s SoCal sunset lounge. A blend of Tequila Blanco and Tequila Añejo creates the perfect balance, with bright agave freshness and smooth oak complexity combined with citrus and a subtle heat.
Makes 1
INGREDIENTS
30 ml Grapefruit Soda
25 ml Tequila Blanco
25 ml Tequila Añejo
25 ml Fresh Grapefruit Juice
15 ml Fresh Lime Juice
10 ml Agave Syrup
Salt & Chili Flakes
Grapefruit Wedge
METHOD
Prepare the glass by mixing sea salt and chili flakes, then rim a highball glass with the mixture to create a spicy Mexican-style rim.
Fill the glass with ice. Add Tequila Blanco and Tequila Añejo, followed by fresh grapefruit juice, lime juice, and agave syrup. Stir gently to combine and balance the flavours. Top with grapefruit soda and give the mixture a light final stir. Garnish with a grapefruit wedge.
Midday Reflection
Hilton Molino Stucky Venice, Italy
A collaborative cocktail by Skyline Bar’s Bar Manager Valentina Mircea and Assistant Bar Manager Diego D’Angelo, a dynamic duo with a shared love of martinis, this tipple is inspired by a quiet Venetian afternoon above the lagoon, simple, refined and quietly layered. Combining the clean structure of Stucky Gin with the soft roundness of Lilet Blanc and a luminous grape and Italicus cordial, it blends the delicate notes of grape, gentle citrus and light floral spice, finished with pickled grapes for a sharp, refreshing contrast.
Makes 1
INGREDIENTS
35 ml Gin (preferably Stucky)
30 ml Lilet Blanc
FOR THE For The Grape & Italicus Cordial (makes 25ml)
500 g White Grapes
250 ml Water
500 g White Sugar
50 ml Italicus
1.5 g Citric Acid
1.5 g Malic Acid
2 Drops Black Pepper & Cardamom
Bitters
Large Ice Cube
FOR THE PICKLED GRAPES
250 g White Grapes
120 ml Apple Cider Vinegar
180 ml Water
100 ml Rich Syrup (2 parts sugar to one part water)
1.5 g Salt
0.5 g Citric Acid
METHOD
To make the Grape & Italicus Cordial, add the grapes to the heated water and muddle. Melt the sugar in the water, filter, add the Italicus and the acids.
To make the pickled grapes, place the grapes into a mason jar. Blend the apple cider vinegar, water, rich syrup, salt and citric acid to create a pickling liquor and pour over the grapes. Leave at room temperature for 2 hours and then refrigerate.
To assemble the cocktail, mix the Stucky Gin, Lilet Blanc, grape and Italicus Cordial, Black Pepper and Cardadom Bitters. Strain and pour over a large ice cube into a low tumbler. Garnish with pickled grapes.
Sunset On The Lake
Grand Hotel Fasano, Lake Garda, Italy
Award-winning Head Bartender Rama Redzepi celebrates the most breath-takingly beautiful time of day on Lake Garda. An innovative twist on quintessentially Italian flavours, the cocktail fuses crisp green apple and bitter Campari with perfectly with soothing chamomile, zingy orange and an effervescent foam finish.
Makes 1
INGREDIENTS
50 ml Bitter Campari infused with Green Apple and Orange Peel
20 ml Oleo Saccharum with Orange
20 ml Lemon Juice
Lemon Soda Foam (preferably Cedrata Tassoni Soda)
METHOD
Combine all ingredients in a cocktail shaker and add ice. Shake and strain into a cocktail coupe or martini glass, topping with the foam.
This original article first appeared in the SUMMER 2026 issue of City Style and Living Magazine.
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