Hilton offers Signature Sips to Liven Up Your Holiday Party

Dreaming of a warm weather getaway? Tropical cocktails on the beach may (or may not) be on your agenda this holiday, but we know you’ll be the star of your next gathering if you use these cocktail recipes designed by mixologists at some of Hilton’s hottest warm weather hotels.

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The Mint Spectacular

Caribe Hilton, from mixologist Virgie Nieves

For a refreshing twist on the Original Piña Colada, which celebrated its 60^th anniversary this year, Caribe Hilton mixologist, Virgie Nieves, blends a handful of mint leaves in the classic cocktail for a cool Caribbean holiday buzz.

• 2 oz white rum
• 1 oz coconut cream
• 1 oz heavy cream
• 6 oz fresh pineapple juice
• ½ cup of crushed ice
• 8 to 10 mint leaves, no stems

Add the rum, cream of coconut, heavy cream, pineapple juice and mint leaves in a blender. Add the ice and blend until smooth for about 15 seconds. Serve in a 12-ounce glass. Garnish with a fresh pineapple wedge, mint leaves and candy cane (not pictured).

The Sugar Cane Manhattan 

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Hilton São Paulo Morumbi, from mixologist Rodman Paixão

Hilton São Paulo Morumbi’s “rockstar” mixologist, Rodman Paixão, has a flair for creative, if not artistic, cocktails. His signature Sugar Cane Manhattan is a sensuous blend of Brazilian cachaça with other sweet and bitter flavors, with a presentation unlike any other.

• 2 oz  Cachaça Leblon Signature
• ¾ oz Martini Rosso
• 1 Sugar cube
• 4 Drops of orange bitters
• 1 Lemon zest

Macerate in a mixing glass 1 sugar cube with 4 drops of orange bitter. Add the Martini Rosso, Leblon Signature and shake. Add ice ball to a cognac glass. Strain from the mixing glass to the cognac glass. Add a zest of lemon for decoration

The Snowball

Hilton Panama, from mixologist Erick Barrios

The only “snow” you will find in this metropolis is Erick Barrios’ holiday cocktail creation for Hilton Panama.  Made with specialty distilled sugarcane, mixed with milk, coffee and coconut cream, and topped with a “snowball” of foam.

• 2 oz Seco Herrerano
• ½ oz Condensed Milk
• ½ oz Coconut Cream

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• 3 oz  Espresso Coffee
• 2 to 3 Ice Cubes

For the foam—

• 1½ oz Seco Herrerano
• 1 oz Condensed Milk
• 1 oz Coconut Cream
• ½ cup Regular Milk

Put all the ingredients for liquid mixture recipe in a blender. Blend all recipe ingredients for 2 minutes. Put the liquid mixture in a Pilsner glass to fill it ¾. Put all the ingredients for white foam sub-recipe in a blender. Blend all sub-recipe ingredients for 2 minutes. Fill glass with white foam (sub-recipe) using a siphon (if siphon is not available, add ice to sub-recipe for frozen alternative). Garnish with Gold leaf.