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 Best in glass: summer cocktails
James Bond's famous preference for his martini to be "shaken, not stirred" spawned a generation of gentlemen who were particular about their cocktail mixes, specifying the exact amount of this, a dash of that – hold the olive. But cocktail culture as we know it today has much more humble beginnings. During the era of prohibition in the United States (1920-1933) the manufacture, sale and transportation of alcohol was declared illegal, forcing America's drinking culture underground. The soundtrack was Duke Ellington, the air was thick with smoke, and the only drinks served in these underground bars – known as speakeasies – was illegally smuggled moonshine brought in by gangsters such as Al Capone. Moonshine tasted so bad that in order to make it palatable it was mixed with sugar, bitters and vermouth – and cocktails were born. When prohibition was lifted in the US during the Depression, cocktails (which had by then reached the rest of the world) experienced a renaissance thanks in no small part to the screen time they received in Hollywood films. Exotic new flavors containing tropical fruits and unusual liqueurs were also brought back to America by soldiers who had been fighting in the South Pacific during World War II, spawning a second wave of mixed drinks. The "science" of mixology (cocktail making) is considered by some to be an intricate balancing act between spirits and flavors, but others see it as simply "mix, shake, pour, drink". Cocktails are essentially blended drinks that contain distilled spirits, such as vodka, gin, whiskey or rum. The mix can be two or more spirits, or a combination of spirits and sugar, fruit juice, liqueur, flavoring, ice, soda, milk or bitters. Classic cocktails like the martini are a perpetual favorite for cocktail purists, but many partygoers prefer the festivity of a sweet-and-sour mojito, or the refreshing lift of a lime margarita. This summer Macau's top bars are celebrating cocktail culture by introducing some new creations as well as giving the best-known blends their own personal touch.
Dew @ Aurora, Crown How it's made: A mixture of Skyy vodka, lychee liqueur and Midori is shaken with honeydew melon, lemon and apple juices and strained into a martini glass. Don't surrender to the temptation to stir using the honeydew melon garnish – the best way to enjoy dew is to leave the layers intact and journey through the tropical juices to the syrupy Midori shot at the bottom. The flavor: A refreshing and light combination of tropical fruits dominates, but the lemon juice prevents dew from tasting over-sweet; great for relaxing Sunday afternoons on the Aurora terrace or a romantic rendezvous at dusk.
Tom Yum Martini @ Whisky Bar, Starworld How it's made: Spice – this cocktail's soul – is the basis of the martini in the form of tom yum-infused vodka. Coconut liqueur (Malibu) adds a touch of the tropics and, together with lime juice and syrup, the mix is shaken and strained into a martini glass. Topped with a garnish of lime and chili, the tom yum martini could almost pass as the soup itself. The flavor: This little martini packs a punch; if you like your drinks strong and your chilies spicy it could easily become your drink of choice. Even if spicy drinks (or soups for that matter) are not your thing, this cocktail's worth trying just for its novelty value. How much? MOP 52 Blood Diamond@ Reflections Bar, Sands Reflections Bar at Sands has created a gem of a cocktail for summer, the blood diamond. Named for its tropical red color, Leo Li won the bartenders Gold Pin Award at Wine and Gourmet Asia 2007 for his creation. How it's made: Strawberry liqueur and curacao orange are added to a base of crystal clear Ketel One vodka, followed by a dash of Jack Daniels bourbon. Fresh orange and lime juice top the mix off, which is then poured into a martini glass rimmed with blue sugar and garnished with a strawberry. The flavor: The bourbon gives the cocktail's sweet, tropical fruit flavors an edginess and the fresh lime leaves a lingering citrus aftertaste. The blood diamond is a colorful start to a night out with friends. How much? MOP 125
Caipirinha@FogoSambaBrazilian Steakhouse, Venetian Ever noticed how Brazilians always seem to have an excess of energy? Every year they throw one of the biggest parties in the world – Carnival; their national dance is the high-energy Samba; and their national sport is football. The secret of their vigor may well lie in Brazil's national drink – the caipirinha. How it's made: FogoSamba makes caipirinha's the true Brazilian way, by muddling fresh lime wedges with granulated sugar and topping the juice with cachaca (Brazilian rum) over ice. The flavor: A combination of tangy citrus and sugary sweetness. The crushed ice refreshes, while the cachaca helps you forget the sweltering daytime heat. How much? MOP 55
Lion Ice Tea@ MGM Grand How it's made: Equal portions of gin, vodka, rum, tequila, Cointreau and Malibu mixed with a double-dose of cognac give the lion ice tea its courage. The spirits are muddled with lime and mint and topped with green tea and honey. The mix is then shaken with ice and poured into a long, iced glass. The flavor: Green tea and honey leave a soothing, tropical aftertaste, like rosemary, providing a perfect balance to the firey mix of all those spirits. How much? MOP 70
Our Signature @ Mandarin Oriental How it's made: The cream and coffee flavors of Baileys and Kahlua are lengthened with an equal shot of vodka, shaken with ice cubes and poured into a chilled martini glass. The fusion is then topped with a dash of chocolate powder. The flavor: Mandarin Oriental's signature martini is a drink best kept out of the summer sun and reserved as a sumptuous nightcap. Kahlua's rich coffee flavor is smoothed by the velvety undertones of creamy Baileys and sprinkled chocolate. Drink it for dessert with friends over a giant serradura (MOP 88), which itself is served in an oversized martini glass. How much? MOP 65
Ginger and Lemongrass Margarita @ Cinnebar, Wynn How it's made: Aged tequila is combined with Cointreau and mixed with lemongrass, lime and ginger juices in a shaker with ice before making its entrance into an elegant martini glass. The margarita is then topped with a thick layer of whipped lemongrass cream. The flavor: Ginger and lemongrass add zest and provide a lift before and after a heavy meal. The ginger gives the margarita texture and taste, while the lemongrass cream coats the mouth and throat with a soft finish. How much? MOP 70
When sales of sangria begin outstripping wine sales at Boca Tapas and Wine Bar you know it's getting hot outside. Spain's popular fruity wine punch is the perfect accompaniment to a long lunch and has grown to become one of the most popular party drinks in the world. How it's made: Boca's take on Spain's national drink include its signature red, white and pink sangrias. The white variety contains plenty of fresh fruit, mainly ripe red apples, mixed with a Spanish vino blanco and Spanish brandy, topped with ice. True to its roots, the red is made using a pre-chilled Spanish temperanillo, enhanced with cassis, pineapple and fresh oranges. The flavor: Sangria is a communal drink best shared, so order a carafe for two or more people. The light, fruit-flavored punch is also a perfect match for Spanish tapas and Boca has plenty of dishes to choose from. Try its gambas a la plancha (MOP 72), pepper crusted tuna fillet (MOP 78), skewered chicken breast fillets (MOP 65) and soft shell crabs (MOP 78). The popularity of Boca's special-recipe sangria is encouraging creativity behind the bar. Over summer people can order the sangria of the week, which combines different fruits, wines and other flavors. How much? Carafe: MOP 228; Glass: MOP 60  |
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Destination Macau is published by the Red Ant Media Group, a Hong-Kong based network of media professionals, which also publishes Destination China, a quarterly magazine.
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