Wondering what delicious drink to serve at your next summer bash that will wow your guests? Or simply looking to enjoy the summer breeze over a refreshing cocktail on your back porch?
Look no further than our collection of cocktail recipes, featuring flavors from around the world. The recipes below were crafted by: Loisaba Tented Camp, Tortilis Camp Ambolesi, Azura Retreats, Micato Safaris, Quasar Expeditions, Volcanoes Safaris, The Chedi Andermatt, Grace Bay Club and The Chedi Club Tanah Gajah. Each recipe yields one serving, so multiply the ingredients to prep for your next party!
Loisaba Tented Camp’s Opuntia Margarita Signature Cocktail
- 1.5 oz. Tequila
- .5 oz. Triple sec, preferably Cointreau
- 1 oz. fresh lemon juice
- 1 oz. Opuntia juice
- Lemon wedge and Opuntia fruit for garnish
- Salt to rim the glass
Opuntia Juice Ingredients (yields one 350ml glass):
- 6 ripe prickly pear fruits
- .5 oz. fresh ginger juice (wash and peel the ginger, then grate to extract the juice)
- 1 oz. lemon fresh lemon juice
- 1 oz. sugar syrup
Barman Tip: It is important to use fresh juices rather than ready made and stored as they give out the best balance of flavor.
- Chill the margarita glass.
- Fill the cocktail shaker halfway with ice cubes.
- Pour the tequila, triple sec and lemon juice into the cocktail shaker over the ice and shake well.
- Strain the contents into a margarita glass rimmed with salt.
- Add in 1 oz. of opuntia juice.
- Garnish with lemon wedge and opuntia slice and serve immediately.
Tortilis Camp Amboseli’s Esiteti Bloom Signature Cocktail
- 2 oz. Brandy
- 4 fresh sage leaves
- .75 oz. lemon juice / red grapefruit Juice
- 1 oz. sage syrup (.5 cups sugar, .5 cups water, 4 sage leaves. Boil syrup then add sage, cool then strain)
- 1.5 oz. apple juice
- 1 spanked sage leaf and cucumber wheel for garnish
- Add all the ingredients to a shaker and fill with ice.
- Tear the sage leaves to release their oils and drop them into a shaker.
- Shake and strain into a martini glass.
- Garnish with a spanked sage leaf and a cucumber wheel.
Azura Retreats’ Lemon & Basil Caipiroska
- 60 ml (2 oz.) vodka
- 15 ml (1/2 oz.) sugar syrup
- ½ green lime, cut into 4 wedges
- 3 fresh basil leaves
- Crushed ice
- Muddle the basil with lime and vodka.
- Add crushed ice.
- Serve immediately in a chilled tumbler.
Micato Safaris’ Pimm’s Cup
- Pimm’s No.1
- Chilled lemonade
- Wild sweet mint
- Handful of sliced cucumber
- Few orange wedges
- Mix 1 part Pimm’s No.1 with 3 parts chilled lemonade in a pitcher filled with ice.
- Add wild sweet mint, a handful of sliced cucumber and a few wedges of orange.
- Stir and pour into a tall glass.
- Sit back, sip, and sigh. You’re in Micato’s Africa (at least in your imagination)!
Note: On a Micato safari, steps 1-3 will be performed by your camp bartender, of course!
Quasar Expedition’s Pisco Sour
- 4 oz. Quebranta Pisco
- 1 oz. gum syrup
- 1 oz. of key lime juice
- 1/8 of a measure of a fresh egg white
- 4 ice cubes
- 3 drops of Angostura Bitters
- Place all the ingredients, except for the Angostura Bitters, in the order listed above in a cocktail shaker.
- Shake for 15 seconds.
- Strain and serve in a chilled, 8 oz. cocktail glass.
- Decorate the top with 3 drops of Angostura Bitters.
Volcanoes Safaris’ Espresso Martini
- 1 oz. Kahlúa liqueur
- 1 oz. Omwani organic espresso
- 2 oz. vodka
- Combine all ingredients in a shaker with some ice and shake.
- Pour into a chilled cocktail glass.
- Garnish with 3 Omwani coffee beans.
Note: Omwani coffee is sold and served at all four luxury African Safari lodges (Virunga, Gahinga, Bwindi and Kyambura Gorge Lodges)!
The Chedi Andermatt’s Clover Club Cocktail
- 2 oz. Gin Mare
- 1 oz. homemade raspberry shrub (raspberry, vanilla, vinegar, caster sugar)
- 1 oz. lemon juice
- .5 oz. fresh egg white
- 3 dashes of Angostura and a rosemary sprig for garnish
- Put all ingredients into a cocktail shaker and shake with ice.
- Strain the contents into a coupette glass.
- Garnish with 3 dashes of Angostura and top with a burned rosemary sprig.
Grace Bay Club’s Freshly Harvested Coconut Cocktail
- 1 freshly harvested coconut
- 1 shot of local Bambarra Rum or Appleton Estate Rum
- Crack open the freshly harvested coconut.
- Add a shot of Bambarra Rum or Appleton Estate Rum.
- Serve immediately with a straw.
The Chedi Club Tanah Gajah’s Tanah Gajah Purple
- 2.5 oz. vodka
- 9 pieces purple basil
- 1.5 oz. lime juice
- 1.5 oz simple syrup
- Muddle the basil leaves in a shaker.
- Add the syrup, lime juice and ice cubes and shake well.
- Pour into an old fashioned glass.
- Garnish with a basil leaf tip and lime.
Cheers! – The JG Black Book Team