Cocktail Recipes for Happy Hour at Home

From an Aperol Spritz recipe to how to make a Negroni, there’s something satisfying about mixing a classic right at home. But have you ever wondered how to make an Aperol Spritz properly? Or why some Negronis just taste better? This is the perfect time to up your at-home bar game – especially with the festive season in full swing and happy hour creeping earlier each day. To get the ball rolling, we’ve gathered a few quality cocktail recipes from hotel bars around the world to add to your repertoire.

Raise a glass at home with these cocktail recipes

Strawberry Pu’er

A signature cocktail at The Landing Point, The Fullerton Bay Hotel Singapore, this elegant creation is easy to enjoy at any time of day.

Ingredients (makes up to four glasses)

• 150ml Bacardí Carta Blanca rum
• 150ml freshly brewed sticky rice Pu’er tea (or regular Pu’er tea)
• 25ml fresh lime juice
• 50ml fresh milk
• 125ml strawberry syrup (homemade or store-bought)

For homemade strawberry syrup:

• 225g (about 20 medium) fresh strawberries, hulled and sliced
• 75g white sugar
• 2 tablespoons water Garnish (optional)
• Thinly sliced strawberry

Method

1. To make the strawberry syrup, combine strawberries, sugar and water in a saucepan. Bring to a boil over medium heat, stirring frequently until the strawberries release their juices (about 3 minutes).
2. Reduce the heat and simmer, stirring often for 10 to 12 minutes until thickened, syrupy and reduced by half.
3. Immediately strain the mixture through a fine wire strain, pressing gently to extract as much liquid as possible.
4. Let the syrup cool to room temperature, then store in the refrigerator (it will keep for up to 7 days).
5. To prepare the cocktail, combine the strawberry syrup, rum, Pu’er tea, lime juice, and milk in a flask and mix well.
6. Chill for at least an hour.
7. Serve in your preferred cocktail glass over a large ice cube and garnish with a thin slice of fresh strawberry.

Recipe courtesy of The Fullerton Bay Hotel Singapore

Aperol Spritz recipe

The Aperol Spritz originated in Italy in the 1950s, evolving from a traditional Venetian spritz; it became a staple in Italian bars and restaurants as an aperitivo (pre-dinner drink).

Ingredients

• 45ml Aperol
• 60ml Prosecco
• 30ml soda water
• Slice of orange
• Ice cubes
• Orange wheel for garnish

Method

1. Fill a wine glass with ice cubes.
2. Pour 45ml of Aperol over the ice cubes.
3. Top with 60ml of Prosecco.
4. Add 30ml of soda water.
5. Stir gently to combine.
6. Squeeze a slice of orange over the drink and drop it in. Garnish with an orange wheel.
7. Serve immediately and enjoy!

Tips for this Aperol Spritz recipe:

• Use a large wine glass to allow the ingredients to mingle.
• Adjust the amount of soda water to your taste, depending on how fizzy you like your drink.
• Experiment with different ratios of Aperol to Prosecco to find your perfect balance.
• Consider using a highquality Prosecco for the best flavour.

Recipe courtesy of Allora Ristorante & Bar at Crowne Plaza Changi Airport

Bob’s Old Fashioned

An ode to Capella Singapore’s rich heritage, Bob’s Old Fashioned is a rendition of the classic international cocktail, with hints of Asian spices, made with the Sentosa-based hotel’s exclusive Navegante Rum.

Ingredients

• Navegante Rum (or your choice of rum)
• Sugar syrup
• Angostura bitters
• Homemade allspice dram (overproof rum, brown sugar, allspice berry, cinnamon)
• Cigar tincture (they add this at Bob’s Bar, but you can leave it out)
• Chocolate for serving

Method

1. Place a large ice cube in an Old Fashioned glass.
2. Combine rum, syrup, angostura bitters, allspice dram and cigar tincture.
3. Garnish with orange twist and serve with chocolate.

The Spirit of Sweni

Singita Sweni Lodge sits within South Africa’s expansive Kruger National Park. A leader in luxury safaris, Singita curates experiences that immerse you in the African wilderness – think twice daily game drives and guided bush walks! Of course, there’s always an indulgent sundowner at day’s end, either within the national park or at the lodge. Sweni’s signature cocktail The Spirit of Sweni is a zesty, refreshing drink that reflects the bright and playful nature of the property, and the verdant landscape of Kruger National Park.

Ingredients

• 25ml of your favourite gin
• 100ml fresh lemonade
• 100ml tonic water
• Ice cubes
• ½ lime
• ½ kiwifruit, chopped into chunks
• 2 slices green apple
• A sprig of mint

Method

1. Pour all the ingredients into a mixing glass with ice cubes and stir well.
2. Strain into a chilled cocktail glass.
3. Serve straight with a garnish of lime, and add the kiwi chunks, green apple and mint.
4. Stir well and enjoy!

How to make a Negroni

Bejing hotel The Opposite House has a destination bar in UNION, which draws its cocktail inspiration from ingredients and materials from the Silk Road, the ancient network of trade routes. Their Negroni is a classic aperitif loved by all. Garnished with a slice of dry ginseng as opposed to the usual orange peel, the drink has a nice herbal flavour and a good balance between bitter and aromatic.

Ingredients

• 30ml each of Citadelle gin, Campari and Mancino Vermouth
• Dry ginseng slice (suggested)

Method

1. Simply stir the three ingredients together and garnish with the dry ginseng!

French Kiss

This cocktail from Sugar at EAST in Hong Kong is a refreshing tipple boasting floral notes that help to alleviate stress. The faint sweetness from the honey offers the perfect equilibrium to the sour characters of elderflower liqueur, making it a great ‘pick-me-up’ on a warm day.

Ingredients

• 50ml Pisco
• 20ml dry rosé
• 25ml elderflower liqueur
• Orange peel
• 1 tsp honey

Method

1. Chill the martini glass and the mixing glass with ice.
2. Drain out the water in the mixing glass.
3. Add Pisco, Rosé, Elderflower Liqueur and honey one by one into the mixing glass.
4. Stir until cold and well mixed.
5. Empty the martini glass.
6. Use a strainer to pour the mix into the martini glass.
7. Garnish with an orange peel.

Sydney Sling

The Fullerton Hotel in Sydney has shared a recipe for its signature cocktail, the Sydney Sling. Sweet, but with a touch of spice, this cocktail is the ultimate happy hour drink. The Sydney Sling is a nod to The Fullerton Hotels and Resorts’ Singaporean roots and the signature Singapore Sling cocktail. It’s a local version of the Singaporean classic.

Ingredients

• 45ml gin (The Fullerton Hotel Sydney uses Four Pillars 58.8 Gin)
• 45ml blood orange juice (grapefruit juice is a great substitute)
• 15ml hibiscus liqueur (elderflower liqueur is a great substitute)
• 10ml ginger liqueur (or double up on ginger juice)
• 25ml fresh lime juice
• 10ml fresh ginger juice
• 10ml Grenadine
• 20ml sugar syrup (see recipe below)
• Dehydrated ginger slice or any fruit of your choice, to garnish

Method

1. Combine all ingredients and shake together vigorously for five seconds.
2. Strain into your desired glass over ice and enjoy.
3. For sugar syrup: Boil equal parts water and sugar in a saucepan and stir until sugar dissolves. Remove from heat and allow to cool. (Can be stored for a few weeks in a firmly sealed bottle or container in the fridge.) Bottoms up!!