First introduced in 1945 as the hotel's signature drink, this frothy and floral concoction was revamped and reintroduced in 2011. Plymouth gin is shaken with fragrant orgeat, lemon juice, orange blossom water, and an egg white for body. A sprinkle of fresh nutmeg on top ties the drink together with a subtle, spicy note.
A syrup made from matcha and a bunch of fresh cucumber perks up this brunch-friendly gin and tonic variation.
Tangelo is the star of this sunny cocktail. The peel is first infused into vodka, which is then mixed back with the juice along with Strega, lemon juice, and ginger beer for fizz and some kick.
Hawksworth's Mint Julep
There are no bits of mint floating around in this icy version of the classic bourbon drink. Brad Stanton infuses fresh mint into the bourbon instead of muddling it. The infusion tastes clean and delicately minty since the mint is not bruised to bitterness in the process.
Fresh lavender and blueberry pair up for this zero-proof cocktail. Lavender flowers are simmered into a floral syrup to sweeten the blueberry juice. A squeeze of lemon juice and a dash of soda brightens up the refreshingly fruity drink.