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Inspiring summer tastes
W
hen the tropical sun hits,
nothing is more alluring
than a colourful cocktail.
Lounge 83 at Mövenpick
Hotel Hanoi has long been famous for
its mixes and it has now introduced
a new range made from the freshest
tropical fruits specifically for summer.
The bar’s mixologists artfully blend
spices such as chili together with gin-
ger, and peppercorns to come up with
inventive infusion cocktails. Perhaps
the most important factor is selecting
the freshest seasonal fruits and match-
ing them perfectly with the right spirit
to enhance the flavour of both.
One of the best loved and longest
standing cocktails is the classic mojito.
A favorite of author Ernest Hemingway,
it was invented in Cuba, but is now
drunk all over the world. Its distinctive,
fresh mint flavour is ideal in the summer
heat. Meanwhile, for those who prefer
to totally immerse themselves in fresh-
ness, the Lounge’s alcohol-free mock-
tail, the Hanoi Fantasy, will delight with
its pleasantly sweet and cooling taste.
Below are recipes from the bar-
tenders of Lounge 83 to help you tailor-
make cocktails for your home party.
FOOD AND DRINK
LINGER LONGER LATER SEASON-
AL INFUSION COCKTAIL
Ingredients: (for 15 – 17 people)
Vodka: 1 bottle (750 ml)
4 pineapples
One ginger root
Sugar: 4 teaspoons
Method:
Peel the pineapples and slice. Put
the pineapple and vodka in a big
jar and leave for 7 days. Grind gin-
ger in the juicer. Sautée the juice
from the ginger together with
sugar to make a ginger syrup.
Remember to keep the flame low.
Mixing method: Mix 4cl mixture
of vodka and pineapples with 1cl
ginger syrup, shake well for 10
seconds and pour into glasses.
MOJITO POUR HOMME
Ingredients (for 2 people)
Barcadi Rum: 4cl
Angostura bitters: 3 drops
Lemon juice: 2cl
Sugar syrup: 2cl
Mint leaves: 10 leaves
Cinnamon: 3 sticks
Soda: 1 can
Method:
Put rum, angostura, sugar syrup
and 3 cinnamon sticks in the cock-
tail shaker, shake well. Pour the
mixture into a glass. Then pour
soda slowly on top of the mixture.
Finally, add crushed mint leaves.
HANOI FANTASY
Ingredients: (for 2 people)
2 oranges
500 gr watermelon
1 mango
½ peeled pineapple
Sugar syrup: 3cl
Grenadine syrup: 1cl
Method:
Squeeze 2 oranges and cut the
watermelon, pineapple and
mango into small pieces. Put eve-
rything in the blender, blend well
with sugar syrup and grenadine
syrup. Then pour the mixture into
a glass. To decorate the cocktail,
use a cherry or a piece of pineap-
ple.