World's Top Hotel Bartenders Spill Their Secret Recipes

We just got a little schooling from the world's hottest bartenders and our heads are spinning (and not just from the booze). It's clear these mixologists know how to shake and rattle, and at times it was hard to keep up! But nevertheless, we couldn't wait for them to reveal their secrets -- so we could then share them with you. We chatted with six amazing hotel bartenders to get the dish on which cocktails they like to whip up the most. So next time you saddle up to one of these hotel bars, be sure to ask for the bartender's favorite. You'll even be able to tell them how to make it!

The Breakers, Palm Beach

Bartender: Breeyonna Anthony, HMF at The Breakers

Ask me for a… Redhead

2 ½ oz charbay meyer lemon vodka
½ oz solerno blood orange liqueur
2 oz cranberry juice

Top with fresh lime foam, made with one cup of lime juice, 2 tablespoons of
sugar, and one sheet of gelatin. These measurements can be adjusted based
on desired sweetness and thickness of foam. In order to make the foam, combine the lime juice and
sugar in a pot and bring to a boil. After boiling, drop the gelatin in until it
disappears, stirring constantly; then let it cool. The gelatin must be prepared
with cold water before dropping it into the pot.

Tower Club at Lebua, Bangkok

Bartender: Ron Ramirez, Tower Club at Lebua

Ask me for a… Sky Cocktail

1 oz plymouth gin
1 oz chocolate liqueur
2 oz aloe vera
.25 oz simple syrup
pina colada foam

Combine all ingredients in a cocktail shaker over ice and shake vigorously. Serve in a martini glass rimmed with parmesan cheese.

El Conquistador Resort, Puerto Rico

Bartender: Troy Hastings, El Conquistador Resort

Ask me for an… Isla Secreta

2 1/2 oz Bombay sapphire gin
1 1/4 oz pomegranate pama
1 1/4 oz grapefruit juice
splash of lime juice
splash of ginger syrup

Combine all ingredients in a cocktail shaker over ice and shake vigorously before serving.

The London NYC

Bartender:
Jean Carlos
Parra, The London Bar

Ask me for a… London Red Carpet

10
raspberries
2
oz. blood orange puree
1
oz. lime juice
1
oz. agave nectar
3
oz. vodka
5 to 10
drops of thai chili pepper-infused oil (optional)

In a
cocktail shaker, muddle approximately 10 raspberries. Add blood orange
puree, lime juice, agave nectar, and vodka, and shake vigorously. Strain
into a chilled martini glass. For an added kick, top with thai chili
pepper-infused oil.