FLOWER SOJURITO
37 Grill and Bar, Conrad Seoul
Lime, green grapes and an edible flower garnish makes for a beautifully refreshing and aromatic cocktail using Korean traditional premium Hwayo Soju 41. For the finishing touch, Calvados, an apple brandy, is sprinkled over the glass to impart a beautiful floral fragrance. You’ll come up smelling of roses, no doubt.
METHOD Muddle
GLASS Rock
GARNISH Edible flower
THE LADY
The Quiet Zone, Conrad Maldives Rangali Island
The Lady is a delicate blend of Grey Goose vodka, fresh muddled orange, Limoncello and Grand Marnier topped with champagne. Sophisticated and oh-so refined.
METHOD Muddle
GLASS Champagne flute
GARNISH Mint leaf
SAKURA KOMACHI
TwentyEight, Conrad Tokyo
Fresh as a spring breeze, the Sakura Komachi shakes Japanese Sakura liqueur with cleansing cranberry juice champagne and bison grass, the soft scent of which is reminiscent of cherry blossoms. Delicious.
METHOD Shake
GLASS Champagne coupe
GARNISH Whole cranberry
RED CRUSHED MOCKTAIL
Purobeach Urban Oasis, Conrad Dubai
Here, subtly sweetened raspberry purée is combined with finely blended, fresh beetroot and carrot to create a truly nourishing anti-oxidant-rich mix. Crushed ice lightens the texture to create a hydrating, nutritious and delicious drink that’s so full of vitamins it’s positively good for you.
METHOD Blend
GLASS Tall tumbler
GARNISH Lime wedge, mint leaf
WASABI BLOODY MARY
The Quiet Zone, Conrad Maldives Rangali Island
Perfect when you’ve got an eye on the morning after, the Wasabi Bloody Mary features a delicious mix of wasabi-infused vodka, tomato juice, celery salt, Tabasco and lemon juice.
METHOD Stir
GLASS Collins
GARNISH Celery hearts
