Domestic travel is on the cusp of a resurgence with states across Australia beginning to relax lockdown measures. International travel? That’s a different story.
With many countries around the world struggling in the fight against COVID-19, we’ve been given conflicting information on when international travel will resume to a sense of normalcy anytime soon. Some people say we will be able to carry on with our wanderlust as early as the end of this year, some are saying it won’t be well into next year. The only sure thing right now is our ability to take ourselves to different destinations without physically crossing borders.
One way we’ve been encouraging that at the AU review is by sourcing food and drink recipes so readers can travel with their taste buds, whether that’s in the kitchen or behind a homemade bar. Now, we’re going to be hopping around some of the world’s most vibrant cocktail cultures and pulling a few drink recipes from the best local spots. Get your mixers out, because you’re about to become the best, most well-travelled home bartender there is.
Los Cabos, Mexico
This Baja California escape is a frequent holiday destination for people around the world, and has since built up a refined cocktail culture to content with its famously wild party scene. Yeah, you’ve got the Spring Break-type Vegas-style pool clubs, but you’ve also got high-end hotels with world-class bars, standalone spots touting the art of mixology, and some of the best bartenders around.
Here are a few recipes sourced from Los Cabos’ best bars that you can try at home.
“Avocado Cocktail” by Manta, Cape Hotel
Manta is the signature restaurant at glamorous hotel The Cape, offering up Mexican-styled dishes and cocktails to pair up with the beachfront vibe at this luxury boutique. Here, they’ve supplied the recipe for one of their simply named “Avocado Cocktail”
Ingredients:
– 59ml (2oz) avocado puree (instructions below)
– 44ml (1 1/2oz) chamomile syrup (instructions below)
– 7ml (1/4oz) yuzu
– 22ml (3/4oz) sake
– 22ml (3/4oz) tequila blanco
– Finish with a dash of black lemon bitters
Method:
1. Make the avocado puree by adding 1 avocado, 1 cup of water, juice of 1 lemon to a blender and mix
until smooth.
2. Make the chamomile syrup by boiling 150g of chamomile tea with 1 cup of water and 1 cup of sugar. Let sit for a few minutes.
3. Combine the puree, syrup, and all remaining ingredients. Mix and pour over ice.
“Pasiflora” from Solaz
Opened in 2018, Solaz is an architectural masterpiece of a property, adding to the already ritzy spread of luxury resorts drawing holidaymakers to Los Cabos. A member of Luxury Collection Resorts, the property has a lot going for it in terms of food and drink, sharpening focus on local ingredients and fresh Mexican flavours. Here, they provide the recipe to make one of their signatures, a Pasifloria cocktail inspired by the shape and beauty of passionflower.
Ingredients:
– 100ml Martini prosecco
– 25ml St. Germain
– 45ml Aloe Vera juice
– 10ml Mezcal Verde (or any type of mezcal)
– Orange sliced in halves, 1 per glass
– Raspberries, 2 full per glass
– Strawberries, 2 diced per glass
– Blackberries, 2 halved per glass
– Peppermint, 1 short stick with leaves
– Ice cubes to the top of the glass
– Highball glass
Method
1. Pour ice cubes, St Germain, Aloe Vera juice, and Mezcal into highball glass. Stir.
2. Integrate all the rest of the fruits.
3. Activate the peppermint stick with a clap, garnish into glass.
You can get some martini prosecco from atmos.com.au.
“Farmarita” by Flora Farms
This tranquil, fully functioning farm at the foot of the Sierra de la Laguna Mountains is an elite escape from Los Cabos’ buzz that has been around since 1996. Here, the team there have put together a recipe for their signature “Farmarita”, a twist on the classic margarita defined by its blend of tequila and carrot juice.
Ingredients:
– 1 lime wheel, for garnish (optional)
– Margarita salt, flaky sea salt, or kosher salt, for glass rim (optional)
– 59ml (2 ounces) white tequila
– 1 splash Cointreau or another triple sec
– 59ml (2 ounces) carrot juice
– 15ml (1/2 ounce) orange juice
– 15ml (1/2 ounce) lime juice
– 1 splash agave syrup
– Ice
– 1 baby carrot, greens trimmed, for garnish (optional)
Method:
1. Spread a bit of salt on a small plate. Gently rub the lime wheel around the rim of a rocks glass. Dip the moistened rim in the salt to lightly coat. Set aside.
2. In a cocktail shaker, combine the tequila, Cointreau, juices, and simple syrup. Shake, strain into the prepared glass, then add the ice. Garnish with the lime wheel and carrot and serve.
