At JG Black Book, we appreciate a traditional cocktail as much as anyone else – but we also love that our properties offer unique, handcrafted drink recipes stemming from local culture and history. Whether you’re relaxing on the beach, exploring on safari or enjoying a new city, our client’s top signature cocktails are sure to hit the spot after a long day of adventures. See the top 3 libations from the JG Black Book Collection below!
The cocktail list at The American Bar at The Stafford London takes you on an historical journey around the secluded streets of St James’s, complete with stories on the hidden secrets of the area. “The White Mouse” is a long-standing signature cocktail on the list, named after one of The Stafford’s most notable residents. Nancy Wake, once a memorable guest of the hotel, was The Allies’ most highly decorated servicewoman of WWII. The Gestapo’s most-wanted person, she was code-named “The White Mouse” because of her ability to elude capture. Nancy Wake’s story is one of courage and optimism in the face of impossible odds, and The Stafford London is honored to have housed such a hero. “The White Mouse” consists of saffron gin (Nancy’s drink of choice, champagne, lemon juice, rosemary syrup, and an egg white.
As you take a drive around the Loisaba Conservancy, the Opuntia fruit – an invasive plant species – has spread further than intended. Initially introduced to Kenya as an ornament plant, its purple glory often dominates parts of the Loisaba Conservancy. After several attempts by The Nature Conservancy to curb the growth of these flowers, eventually an idea was born to try juicing the fruits. The juice was first introduced at breakfast, then as a dessert sorbet. The most recent addition is our Opuntia Margarita – the hint of lemon and ginger combined with the delicious fruitiness make for much needed freshness after a day of safari adventures!
The Chedi Muscat’s signature cocktail is the passion fruit mojito, a refreshing and tropical concoction that’s perfect for summer. To create, cut open the passion fruit and push it through a fine mesh strainer to catch all the juice and press hard to catch the pulp and reserve the seeds. Set the juice aside. Muddle fresh mint and sugar syrup together to help release the oils from the mint. Add the rum and ice, then shake vigorously. Pour into a rock glass, top it off with your favorite ginger beer, and garnish it with mint and a piece of passion fruit.