Create the most effortless cocktails
By IANSlife

January 15, 2023 (IANSlife) Ali Hamdan, chief mixologist and beverage manager at Hilton Maldives Amingiri, offers some of his favourite concoctions. These concoctions range from simple to elaborate, and everything in between! To attempt these recipes, scroll down.

 

CURRY HIGHBALL

This cocktail is purely inspired by Maldives’ local scents and flavors, served in a highball glass.
Ingredients

3 Curry leaves
20 ml House made passion fruit puree
20 ml Pressed lemon juice
15 ml Simple Syrup
60 ml Beefeater 24 Gin
90 ml Tepache, fermented in the Cocktail Lab
Method: Muddle and shake

Garnish: Dehydrated pineapple and curry leaves

ASMARALOKA

A curation that highlights Hilton Maldives Amingiri’s reduced-waste approach – this recipe ensures that no part of the pineapple is discarded. This cocktail is simply served in a rock glass.
Ingredients

40 ml Havana Club Añejo 3 yrs
20 ml Malibu
80 ml Clarified pineapple
30 ml House made pineapple elixir
2 dashes Angostura Bitters
3 drops Saline solution
House made passion fruit foam
Dried pineapple
Method: Stirred

Garnish: Dehydrated pineapple

DANASTRI (Low-ABV)

A healthier alternative with lower alcohol by volume served in a highball glass.
Ingredients

20 ml Beefeater Gin
40 ml Lyre’s Dry London (non-alcohol range)
150 ml House made tamarind and turmeric herbal drink
Saline solution
CO2 charger (for carbonation)
1 pc Star anise
House made hibiscus Garden of Eden tea foam
Method: Pour and shake, fine strain into carbonation bottle. Pour over ice from carbonation bottle and top up with tea foam

Garnish: Star anise

AMINGIRI COLADA

Served in a coconut shell, the Amingiri Colada is Hilton Amingiri’s signature island take on the classic Piña Colada, which was originally created in 1954 at Caribe Hilton.

Ingredients

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 Pandan leaf
House made coconut foam
Method: Muddle and shake

Garnish: Coconut foam, roasted fresh coconut chips and pandan leaf