Bartender prepares a drink at MO Bar at Mandarin Oriental Wangfujing, Beijing

Fantastic recipes: classic cocktails

Negroni cocktail with a slice of orange peel

A stylish negroni

By Antonio Rosato, Head Bartender of Mandarin Bar and Bistro at Mandarin Oriental, Milan
To make the perfect negroni, all you need is balance, or so says Antonio, who mixes one part gin, one part red vermouth and one part Campari to create this Italian classic. Traditionally, it’s made stirred not shaken – you don’t want to dilute it – and built over ice in a tumbler and finished with a slice of orange. “Use a bitter vermouth, as the sharper taste perfectly matches the essential oil of the orange peel,” reveals Antonio. Impress your guests at home and enjoy as a refreshing aperitif, or order as an after-dinner cocktail next time you’re staying at the hotel.
30ml Tanqueray 10 gin
40ml Cocchi red vermouth 
45ml bitter Campari
1. Chill your serving glass with ice
2. In a mixing glass or cocktail shaker, gently stir the ingredients
3. Pour over ice in the chilled glass, mist and garnish with orange peel

Gin martini in a chilled coupe glass

A classic gin martini

By Adrian Besa, Bar Manager of MO Bar at Mandarin Oriental, Singapore
This is perhaps the most quintessential cocktail and one of the most iconic drinks in the world, says Adrian, who pre-mixes gin and vermouth in a 4:1 ratio for the ultimate depth of flavour. “For best results, set aside in the freezer to allow the vibrant aromatic and citrus notes to come to life,” he suggests.
60ml Widges gin
15ml dry vermouth
1. First, chill your cocktail mixer with ice
2. Drain the excess water from the mixer
3. Pour 15ml of dry vermouth into the mixer
4. Add 60ml of Widges gin and stir well
5. Strain the mixture into a chilled martini or coupe glass

Barman prepares a drink at Bar Origen at Mandarin Oriental, Santiago

The ultimate G&T

By Víctor Gómez, Head Bartender of Bar Origen at Mandarin Oriental, Santiago
Want to know the secret to a great G&T? It’s not just the gin – but lots of ice, too, says Víctor at Bar Origen: “For the most palatable taste, incorporate a citrus element and a botanical essence such as basil leaves for the best balance of flavours.”
50ml Martin Miller’s gin
200ml Fever-Tree tonic water
1 orange
Basil leaves
1. Add plenty of ice to a balloon-style glass and allow to chill
2. Pour 50ml of Martin Miller’s gin into prepared glass
3. Slowly pour over 200ml of Fever-Tree tonic water
4. Peel an orange and squeeze over the glass so that small drops of the fruit’s essential oils add an extra tangy flavour
5. Finally, add more ice and garnish with a basil leaf to enhance the aroma


Manhattan cocktail being poured into a coupe glass

A sophisticated Manhattan

By Luca Herbst, Mixologist at Matsuhisa Bar at Mandarin Oriental, Munich
Prized by New York socialites of the 19th century, this bitter-sweet concoction enjoys the same celebrity status in any cocktail bar today. Mixologist Luca reveals: “The secret to the perfect tang of our classic Manhattan cocktail lies in Matsuhisa Bar’s homemade bitters – and don’t forget to top yours off with a Luxardo maraschino cherry.”
50ml rye whiskey
2ml sweet red vermouth
Dash of Angostura bitters
Luxardo maraschino cherry
1. Add all the ingredients into a mixing glass with ice, stir until well chilled
2. Strain into a chilled coupe
3. Garnish with a maraschino cherry


Pisco sour cocktail with La Mar dusted on top

The perfect pisco sour

By Daniel Cuellar, Lead Bartender of La Mar at Mandarin Oriental, Miami
Start your dinner party the right way by shaking up this delightful drink, which originated in the winemaking regions of Peru. “It’s a cocktail that’s worth showing off,” says Daniel. “Blend pisco, lime juice, egg white and Angostura bitters for a simultaneously earthy, sweet and tart taste.” 
1 egg white
28ml fresh lime juice
28ml simple syrup (50/50 sugar and hot water)
85ml pisco
Dash of Angostura bitters
1. Shake all the ingredients in a cocktail shaker without ice
2. Add ice and shake once again, strain and remove the remaining ice from the shaker, shake without ice once more to create a creamy foam
3. Strain into a glass, add a splash of bitters on the top of egg white once the drink has settled

Bartender shakes cocktail at Turtles Bar at Mandarin Oriental, Canouan

A naughty-but-nice Shirley Temple

By Chanise Tucker, Head Bartender of Turtles at Mandarin Oriental, Canouan
“Whether it’s for your guests or yourself, it’s always a good idea to add a fun and refreshing mocktail into the mix,” says Chanise. And you won’t get more classic than what’s considered the world’s first true mocktail, the Shirley Temple – named after the iconic child star – combining sweet grenadine syrup, lemonade and maraschino cherries. The perfect non-alcoholic cocktail.
180ml lemonade
15ml grenadine syrup
Maraschino cherry
1. Pour the lemonade over the ice in a tumbler or highball glass
2. Add grenadine syrup, stir and serve with a maraschino cherry

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Words by Elinor Stephens

Breakfast plates strewn across a table at Blanc at Mandarin Oriental, Barcelona

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