Cocktail Recipe: Ali Hamdan, chief mixologist and beverage manager at the Hilton Maldives Aminagiri, offers up some of his favorite concoctions. These concoctions range from simple to elaborate and everything in between! Scroll down to try these recipes.
curry highball
This cocktail is purely inspired by the local Maldivian aromas and flavors served in a highball glass.
material
– 3 curry leaves
20 ml homemade passion fruit puree
– 20 ml squeezed lemon juice
– 15 ml simple syrup
– 60 ml Beefeater 24 Gin
– 90ml Tepache, fermented in the Cocktail Lab
Way: shake and shake
Garnish: Dehydrated Pineapple and Curry Leaves
asmaralok
A curation that highlights the low-waste approach of Hilton Maldives Amingiri, that is, the recipe ensures that no part of the pineapple is discarded. This cocktail is simply served in a rocks glass.
material
– 40 ml Havana Club Añejo 3 years
– 20 ml Malibu
– 80 ml pineapple
30 ml homemade pineapple nectar
– 2 dashes Angostura bitters
– 3 drops of saline solution
Homemade passion fruit foam
– Dried Pineapple
Way: raised
Garnish: dehydrated pineapple
Danestri (low-ABV)
A healthier option with less alcohol by volume served in a highball glass.
material
– 20 ml Beefeater Gin
40ml Liar’s Dry London (non-alcoholic range)
150 ml Homemade Tamarind and Turmeric Herbal Drink
– saline solution
– CO2 Charger (for carbonation)
– 1 pc star anise
– Homemade Hibiscus Garden of Eden Tea Foam
Way: Pour and shake, fine strain into carbonation bottle. Add ice from carbonation bottle and top with frothed tea
Garnish: star anise
Amingiri Kola
Served in a coconut shell, the Amingiri Colada is Hilton Amingiri’s signature island, based on the classic Piña Colada, which was created at the Caribe Hilton in 1954.
material
6 ml Spice-Infused Havana Club
– 15 ml Malibu
40 ml fresh passion fruit puree
– 40 ml coconut cream
– 40 ml pineapple juice
– 20 ml fresh coconut water
– 1 pc betel leaf
– Homemade Coconut Froth
Way: shake and shake
Garnish: Coconut Froth, Toasted Fresh Coconut Chips and Pandan Leaf