Cocktail - Cocktail compendium - Travel and Cruise Weekly
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Cocktail
Cocktail compendium 1
Stay connected and
keep being inspired Contents
by following us on What a year 2020 has been, those
of us who love to travel have had
4 Tanna Coffee Espresso Martini
Lotus Blossom Cocktail
social media
our wings clipped, but we have
been able to have a culinary journey 5 Travel & Cruise Weekly Raspberry G&T
around the world this year with
‘mince & meatball’ recipes and 6 Don Pedro
cocktails. We hope you enjoy this The Signature
little cocktail collection from Travel
& Cruise Weekly, put together from 7 Rebellious Fish
facebook.com/ recipes supplied to us from your
travelcruiseweekly favourite travel operators. Have fun
making some over the summer and
8 French 75
Davidson Plum Daiquiri
keep this as a momento from 2020.
@travelcruiseweekly 9 Caliente Margarita
10 Big Fan
Pisco Sour
11 Matcha Mint Mojito
Sweet Lips
12 Passionfruit Mule
13 Mississippi Sunset
14 La Roseraie
Kiwi Crush
15 10-day Homemade Limoncello
16 Watermelon Delight
Hugo
17 Splendor
18 Asian Fusion Cocktail
19 28 Degrees Cocktail
Run from the Tsunami
2 Cocktail compendium Cocktail compendium 3
Tanna Coffee Raspberry G&T
Espresso Martini Travel & Cruise Weekly’s signature cocktail
Recipe courtesy of Vanuatu Tourism
RASPBERRY SIMPLE SYRUP RASPBERRY G&T
INGREDIENTS INGREDIENTS INGREDIENTS
• 40ml vodka (if you like it lighter, replace some of the • 1/2 cup sugar • 30ml raspberry simple syrup
vodka with a nip of Baileys or Amarula) • 1/3 cup water • 30ml gin
• 20ml Kahlua • Juice of 2 lemons • Tonic
• 1 scoop ground Tanna Coffee (Vanuatu Tourism • 1/2 cup raspberries (fresh or frozen)
suggests a medium roast)
• Ice cubes METHOD
METHOD Pour ingredients into glass filled with desired
METHOD Combine sugar and water in a small saucepan amount of ice.
Brew your Tanna Coffee to produce 20mL of fresh over low heat and mix until dissolved. Stir to combine.
espresso. Once combined add lemon juice and raspberries.
Add espresso, vodka, Kahlua and ice cubes to cocktail Stir slowly until syrup has reduced slightly,
shaker and shake until frothy. raspberries have softened and syrup has taken
Strain the mixture into glasses. on deep red colour.
Lotus Blossom
Cocktail
Recipe courtesy of Okinawa Tourism
SERVES 2
INGREDIENTS
• 45ml awamori
• 30ml sake
• 60ml lychee juice
• 30ml simple syrup
• 1/8 lime, cut into wedges
• 1/8 red apple, sliced
• 2 lychees
METHOD
Muddle lime wedge in the mixing glass.
Pack glass with ice, then pour the ingredients into the
glass, shake and strain into a martini glass.
Garnish with a slice of red apple and lychee on a stick.
4 Cocktail compendium Cocktail compendium 5
Don Pedro Rebellious Fish
Recipe courtesy of Bench Africa Recipe courtesy of Norwegian Cruise Line
INGREDIENTS INGREDIENTS
• 1-3 shots Amarula or Baileys (or any • 60ml orange juice
milk liqueur) • 15ml Chinola passionfruit liqueur
• 3 scoops vanilla ice cream • 30ml vodka
• 7.5ml Cointreau
METHOD • Prosecco
Add the ingredients to a blender. • Berries, to garnish
Depending on how strong you like your
cocktail you can use between 1 and 3
METHOD
shots of the liqueur.
Add the orange juice, Chinola passionfruit liqueur,
Blend until combined.
vodka and Cointreau to the cocktail shaker and
Serve in a glass immediately.
shake with ice.
Strain your cocktail over ice into your glass and top
with prosecco.
Garnish with fresh berries.
The Signature
Recipe courtesy of New Caledonia Tourism FEEL FREE TO AWAKEN YOUR SPIRIT
INGREDIENTS Norwegian Spirit, cruising Australia & NZ from December 2021.
• 20ml vanilla syrup
• 20ml Cointreau Get ready to take your taste buds on tour on the all-new Norwegian Spirit, completely modernised
• 20ml lemon juice from bow-to-stern with the adult cruiser in mind. Every dining experience elevated – including the
• 40ml strawberry concentrate new Italian restaurant Onda by Scarpetta. Every bar and lounge redesigned. And every plate,
• 8-10 ice cubes a culinary delight to be savoured. From Japanese hibachi magic to the French classics there’s
• Crushed ice
a world of flavour to be discovered.
• Pinot noir champagne
• A slice of fresh pineapple, for garnish
METHOD
Combine vanilla syrup, Cointreau, lemon juice,
strawberry concentrate and ice cubes in a cocktail
shaker. Shake well, and strain into a wine glass. Add
crushed ice until glass is approximately 2/3 full,
then top up with champagne. To serve, garnish with
pineapple slice.
FOR MORE INFORMATION CLICK HERE, CONTACT YOUR TRAVEL AGENT OR CALL 1300 255 200 (AU) OR 0800 969 283 (NZ)
6 Cocktail compendium Cocktail compendium 7
French 75 Caliente Margarita
Recipe courtesy of Hauts de
France Recipe courtesy of Celebrity Cruises
INGREDIENTS INGREDIENTS
• 30ml gin • 60ml Don Julio Blanco Tequila
• 120ml champagne • 15ml Ancho Reyes (or Chili Liqueur of choice)
• 15ml lemon juice • 20ml fresh lime juice
• 1tsp sugar • 20ml simple sugar syrup
• 2 strawberries, diced
METHOD • Lime wedge, to serve
Combine gin, lemon juice and sugar in • Salt and chili flakes, for salt rim
shaker with ice and shake. • 2 cups ice cubes
Pour into champagne flute and top with
champagne METHOD
Combine tequila, chili liqueur, lime juice, sugar
syrup and strawberries into a cocktail shaker.
Wipe lime juice around rim of short cocktail
glass, gently roll glass edge in salt and chili flake
combination until flakes stick to glass rim.
Place ice cubes into short cocktail glass.
Fill cocktail shaker to rim with ice, add lid and
shake for 15 seconds.
Strain mixture over ice into cocktail glass ensuring
no large pieces of strawberries are in the mixture.
Serve with wedge of lime.
Davidson Plum
Daiquiri
Recipe courtesy of Ayers Rock Resort
INGREDIENTS
• 30ml white rum
• 30ml triple sec
• 30ml Davidson Plum puree
• 15ml sugar syrup
• 15ml freshly squeezed lemon juice
• Lime wheel to garnish
METHOD
Add 4 cubes of ice & all ingredients in a cocktail shaker.
Shake thoroughly.
In a separate jug or shaker, add 4 cubes of ice and crush.
Place crushed ice into a chilled Margarita glass.
Strain the cocktail mix into the glass. Garnish with lime wheel.
8 Cocktail compendium Cocktail compendium 9
Big Fan Matcha Mint Mojito
Recipe courtesy of Hong Kong Recipe courtesy of COMO Hotels and Resorts
Tourism Board
INGREDIENTS
INGREDIENTS • 6 fresh mint leaves
• 50ml Hendricks gin • 1 ounce honey or ginger syrup
• 20ml fresh lime juice • 1 ounce fresh lime juice
• 20ml syrup • 1/4 to 1/2 teaspoon Matcha powder
• Fresh cucumber chunks, 3-4pcs • 2 ounces ginger ale
• Fresh mint, 3-4 leaves • Ice
• Lime wheel and mint sprig to serve
METHOD
Place the lime juice, syrup and cucumber METHOD
chunks into a shaker and muddle the Place the mint leaves, syrup and lime juice in a cocktail
cucumber. shaker. Muddle it gently to release the aroma of the
Lightly smash the mint leaves by hand mint.
and add into the shaker, followed by Add the matcha and ginger ale. Fill the shaker with ice
Hendricks Gin. and shake until chilled.
Add ice and shake for 6-8 seconds. Strain the mixture into a separate, ice-filled glass.
Double strain the liquid into a chilled Garnish and serve.
Martini glass and garnish with a
cucumber slice.
Pisco Sour
Recipe courtesy of Adventure
Sweet Lips
World Travel Recipe courtesy of COMO Cocoa
Island
INGREDIENTS
• 60ml Pisco INGREDIENTS
• 30ml lemon juice • 40ml Absolut vodka
• 1-2 teaspoons of caster sugar • 20ml Malibu rum
• Crushed Ice • 100ml pineapple juice
• 4 drops grenadine
METHOD • 40ml coconut cream
Fill your shaker halfway with ice (if you
don’t have a shaker a glass jar can also METHOD
work well). Chill a glass by filling it with ice.
Add the pisco and lemon juice to the Place all ingredients into a blender and
shaker. blend for ten seconds.
Add 1-2 teaspoons caster sugar Discard the ice from the glass and pour in
(depending on how sweet you like it). the cocktail mix gently.
Add the lid to your shaker and give it a Garnish with a slice of fresh pineapple.
good shake to dissolve all the sugar.
Pour into a glass of your choice using a
strainer so you don’t get any ice in the
glass.
Enjoy, Salud!
10 Cocktail compendium Cocktail compendium 11
Passionfruit
Mule Mississippi
Recipe courtesy of Royal Sunset
Caribbean International Recipe courtesy of
SERVES 2 Viking Cruises
INGREDIENTS SERVES 12
• 120mL vodka (pineapple or plain)
• 6 tbsp passionfruit (usually about 4-6 INGREDIENTS
passion fruits) • 30ml citrus vodka
• 2 tsp lime juice • 15ml orange liqueur
• 240mL ginger beer or ale • 15ml strawberry liqueur
• Mint Leaves • 60ml sweet-and-sour mix
• ½ tsp lemon juice, freshly
METHOD squeezed
Divide the pulp, lime juice and mint
leaves into tumbler glasses and muddle METHOD
Add in 2 nips of vodka to each glass and Fill cocktail shaker with ice halfway,
add ice. add all ingredients, shake and strain
Pour ginger beer over the ice and garnish over a chilled cocktail glass.
with fresh mint. Garnish with lemon wedge.
MIXOLOGY MEETS Modernising
M ISSISSIPPI E X PLOR ATION
TECHNOLOGY In August 2022, we will begin sailing the mighty Mississippi River.
ONLY ON ROYAL CARIBBEAN Travelling on board our ver y first custom vessel, Viking Mississippi, guests will have the chance to explore
fascinating cities and towns in Louisiana, Mississippi, Tennessee, Missouri, Iowa, Wisconsin and Minnesota.
At Bionic Bar®, meet two robotic bartenders who know how to shake,
stir, and mix up your night out. With moves as fluid as the Pimm’s in The ship’s cutting-edge design, expansive windows and comfor table amenities will make it the first truly
modern cruise ship in the region. Hosting 386 guests in all balcony and veranda staterooms, the new
your cup, these mecha mixologists can create an almost endless
state-of-the-ar t Viking Mississippi is inspired by our award-winning Viking Longships and ocean ships.
combination of cocktails, from classic cosmos to custom-crafted
sips designed by you.
Experience Bionic Bar on our
Quantum Class ships in summer 2021-2022
Quantum of the Seas – sailing from Brisbane
Ovation of the Seas – sailing from Sydney
Royal Caribbean Visit your local travel advisor 1800 754 500 138 747 (AU) 080 0 4 47 913 (NZ) VIKINGCRUISES.COM. AU
12 Cocktail compendium Cocktail compendium 13
La Roseraie
Recipe courtesy of Visit Monaco 10-Day Homemade
INGREDIENTS
Limoncello
• 30ml Vodka infused with rose Recipe courtesy of Oceania Cruises
• 30ml rhubarb syrup (homemade)
• 50ml cranberry juice INGREDIENTS
• 15ml lemon juice
• 6 unwaxed lemons (preferably organic)
• 100ml Champagne
• 1 (750-millilitre) bottle vodka, preferably Belvedere
• 2 cups sugar
METHOD
• 1 cup water
For the rhubarb syrup: clean, peel and cut
rhubarb into pieces. Add powdered sugar.
Bring water to a boil and add rhubarb to it. METHOD
Leave to cool down and naturally this Wash the lemons well and remove their rinds (don’t include any
becomes a rhubarb confit. of the pith). Combine the lemon rind with the vodka in a large
Mix the rhubarb confit, filter it and it’s sterilised jar, seal and let stand in a dark place for six days.
done. After six days, in a small saucepan combine the sugar and water
Mix with other ingredients, and enjoy! over medium heat until it simmers and the sugar dissolves. Let cool
then transfer the lemon rind from the vodka to the syrup. Reseal
the vodka jar and transfer the syrup and rind to a new sterilised jar
and seal. Let both jars stand in a dark place for three more days.
Remove the rind from the syrup and add the syrup to the vodka
(you don’t have to use all of it, add it to your desired sweetness).
Strain the combined vodka and syrup into a sterilised bottle and
enjoy chilled!
Kiwi Crush
Recipe courtesy of Crystalbrook
Collection
INGREDIENTS
• 30ml vodka
• 30ml Midori
• One kiwi fruit SAVO U R T H E FI NE ST CUIS INE AT S EA ®
• Lemon wedges AB OARD O U R SMALL, LU XURIOUS VES S EL S
• Soda water Each of our voyages is an invitation to discover your next travel story
• Lemonade
and reignite your passions. Experience faraway places that you have
always dreamed of. Encounter new ways of looking at the world
METHOD and travel to the far corners of the globe. Savour your experience
Muddle kiwi fruit and two lemon wedges. with imaginative insider tours that immerse you in the heart of the
Add liquids. destination’s culinary and cultural traditions.
Shake and pour into highball or hurricane
glass. Thousands of reasons – one passion. There are as many reasons to
Top with 1/2 soda water, 1/2 lemonade. travel as there are travelers in this world. It’s your turn to embrace your
passion for travel with Oceania Cruises.
E XQUI SI T ELY C R A F T ED C UI SIN E | C U R AT ED T R AV EL E XPER IENC E S | SM A LL SH IP LU XU RY
CLICK HERE TO LEARN MORE | CALL 1300 355 200 (AU) OR 0800 625 691 (NZ) | CONTACT YOUR TRAVEL AGENT
*For full terms & conditions, please visit OceaniaCruises.com.
14 Cocktail compendium Cocktail compendium 15
Watermelon
Delight Splendor
Recipe courtesy of the Sheraton Recipe courtesy of Regent
Grand Sydney Seven Seas Cruises
INGREDIENTS INGREDIENTS
• 1 cup watermelon cubes • 30ml citrus vodka
• 4 strawberries • 45ml Crown Royal Whisky (or any
• ¼ cup lime juice kind of whisky you already have)
• 1.5 shots Absolute Vodka • 25ml fresh lemon juice
• 3 ice cubes • 25ml ginger puree
• 15ml honey syrup
METHOD • 3-5 drops of citrus bitters
Combine ingredients and blitz for 15 • Orange peel to garnish
seconds, strain and pour to perfection!
METHOD
Combine all ingredients in a glass.
Add an orange peel to garnish and
enjoy!
Hugo EVERY
Recipe courtesy of Switzerland LU XURY
INCLUDED
Tourism
JOIN THE WORLD’ S
INGREDIENTS
• 8 ice cubes
MOST LU X URIOU S F LEET™
• 8 tbsp Elderflower syrup
• 400ml sparkling water
• 8 stalks mint leaves
• 400ml Prosecco
• 1 lemon or lime
The Regent Experience has long been absolute in its inclusiveness,
seeking to provide you, our traveller and guest, with the most enriching
METHOD and luxurious journey on The World’s Most Luxurious Fleet ™.
Put the ice cubes in a white wine glass,
Boasting some of the largest balconies and most spacious suites at sea
then pour the elderflower syrup, Prosecco and with more speciality dining choices, lounges and bars and spaces to
and mineral water into the glass. relax in, there is never a queue or a crowd onboard anywhere, ever.
Cut the lemon or lime into slices and add
to the glasses with the mint leaves.
EVERY FREE UNLIMITED SHORE EXCURSIONS | FREE PREMIUM BEVERAGES*
FREE SPECIALITY DINING | FREE UNLIMITED WI-FI* | FREE PRE-PAID GRATUITIES
LUXURY FREE 1-NIGHT PRE-CRUISE HOTEL PACKAGE* | FREE LAUNDRY VALET SERVICE
INCLUDED FREE 2- OR 3-NIGHT LAND PROGRAMMES ON SELECT VOYAGES*
VISIT RSSC.COM I CALL 1300 455 200 I CONTACT YOUR TRAVEL ADVISOR
*Terms & conditions apply
16 Cocktail compendium Cocktail compendium 17
28 Degrees
Asian Fusion Cocktail
Cocktail Recipe courtesy of the Gold Coast
Recipe courtesy of APT Convention and Exhibition Centre
INGREDIENTS
INGREDIENTS
• 1 nip vodka (or more to your liking) • 45ml Greenhouse Gin
• 1 nip lemongrass cordial • 30ml passionfruit pulp
• 1 cup (approximately) soda water • 20ml lime juice
• Dash of water • 20ml pineapple juice
• 3 or 4 mint leaves • Grapefruit tonic
• 1 stick lemongrass, bruised • Pineapple leaves, rosemary sprigs,
• Lemon or lime slices (optional) dehydrated grapefruit and lime wheels
to garnish
METHOD
METHOD
In a cocktail shaker, add vodka,
Pour passionfruit pulp into a glass an add
lemongrass cordial, and lemongrass,
ice.
top up with soda water and a dash
Pour gin, lime juice and pineapple juice
of water.
over ice.
Add ice if desired. Stir it – don’t
Top with grapefruit tonic.
shake it!
Garnish with pineapple leaves, rosemary
Pour into a cocktail glass and add
sprigs, dehydrated grapefruit and lime
mint plus lemon or lime slices
wheels for the full 28º experience.
(optional).
Run from the Tsunami
Recipe courtesy of Jayson Westbury of Dovic Consulting
Luxury Mekong River Cruising INGREDIENTS
with APT • 30mls vodka
• 30mls gin
Aboard the new and spacious Mekong Serenity ship, discover • 30mls aperol
the iconic sights and landscapes of Vietnam and Cambodia • Soda water to size of glass
on an all-inclusive luxury river cruise with APT. • Sparkling wine to taste
Exclusive to APT is the onboard ‘Indochine by Luke Nguyen’ restaurant
where guests can delight in the taste of Vietnam with an intimate
METHOD
culinary journey inside a private dining room of 16 people aboard
Ahead of time: Make several frozen orange juice cubes – these will be used in place of ice. Make enough for as
the Mekong Serenity, with an exclusive five-course menu
designed by renowned chef Luke Nguyen. Guests will also
many drinks as you feel – 4 standard cubes per drink is recommended.
enjoy included international house wine, local beer,
spirits and soft drink to accompany the meal. Select a large glass with a solid base but you will need something that is about 300-400ml in size or bigger.
Place 4 frozen orange juice cubes in the glass.
Departures available July 2021 to December 2022 Pour over the ice the vodka, gin and Aperol
Place a slice of orange in the glass – run the orange around the rim of the glass to add some taste
Pour around 30-40mls of sparkling into the glass let that settle
For more information on departures visit aptouring.com.au/Mekong-Serenity or call 1300 214 938 Then top up the glass with soda water freely
Best drunk from the glass and not from a straw to get the full flavour of the orange
Enjoy and recommend two drinks per sitting.
18 Cocktail compendium Cocktail compendium 1920 Cocktail compendium
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